A piece of fruit is a great option for a sweet Paleo snack, but sometimes a cup of berries just isn’t going to cut it. Add a bowl of chocolate into the mix and we’re moving in the right direction. This Paleo take on classic chocolate fondue hits the spot and satisfies those annoying sweet cravings. It’s foundation is coconut milk, so it’s dairy-free and sweetened with honey. Kids love it and they can choose a variety of dippers – strawberries, bananas, or even Paleo chocolate chip cookies (a revelation stumbled upon by my husband).
If you want to make a batch for a party, you can reserve half of the cooked creme and omit the cocoa powder for a strictly vanilla coconut version. A duo of dips always seems more complicated, but it’s really just a matter of leaving out an ingredient!
Yield: 16 oz.
2 cans coconut milk (14 oz. each)
1/2 c. honey
1 oz. cocoa powder
2 T. vanilla
1. Combine coconut milk and honey in a medium sized heavy-bottom saucepan.
2. Bring to a full boil, then reduce heat to low.
3. Stirring occasionally, cook 40-60 minutes, or until it has reduced by nearly half and is the consistency of thick cream.
4. Whisk in cocoa and vanilla, stirring to combine.
5. Taste and add honey if it isn’t to your desired sweetness.
The foundation for this cookie recipe is actually from a peanut butter cookie recipe that my grandmother used to make. It was about as simple as they come: 1 cup peanut butter (only Jif, of course), 1 cup sugar, 1 egg. Mix it, scoop it, fork it, bake it. They were delightful. As a pastry chef, I used this recipe (with a few additions) as my go-to recipe when I needed something simple, gluten-free and delicious.
I originally hoped to mimic the recipe with almond butter and make an equally delicious nutty cookie. After the first attempt, I was disappointed in the flat, lifeless results from my freshly ground Whole Foods almond butter. On a whim, I threw in some almond flour and chocolate chips. The result? Quite possibly one of the most delicious chocolate chip cookies I’ve ever tasted. It has a hint of almond flavor, but it really tastes like an old-fashioned chocolate chip cookie. The crumb is delicate, the flavors well-developed, and finishes with just a hint of honey. Best of all? It’s still nearly as simple as my Grams’ original.
Yield: 24 medium cookies (1.5 oz. each)
13 oz. almond butter
4 oz. honey
3 oz. almond flour
2 oz. coconut palm sugar
2 ea. large eggs
2 t. baking powder
1/2 t. salt
1/2 t. vanilla
7 oz. bittersweet chocolate chips (or chunks)
1. Preheat oven to 350°F.
2. Combine everything except the chocolate chips in a large bowl. Mix thoroughly to combine.
3. Stir in chocolate chips, distributing evenly.
4. Portion into 1.5 oz. balls and place on a parchment-lined baking sheet (or Silpat), spacing evenly apart (they will spread slightly). Flatten a smidge.
5. Bake for 15 minutes, or just until the sides are set and golden brown. Cool on a rack.
1. I like an extra-chewy cookie, so I slam my pan on the countertop after taking the cookies out of the oven. This makes for a somewhat fudgy consistency that melts in your mouth.
2. You can also refrigerate (or even freeze) these little gems and bake them fresh. If you freeze the dough, be sure to let them defrost before you bake.