Our recipe of Paleo Chocolate is simple, easy to make, very savory and nutritious treat!  Chocolate is my favorite treat in the entire world.  But commercial chocolate has so many ingredients that are off limit for us, especially for my delicate belly which is not a fan of soy.  It’s hard to find soy free chocolate brands at most stores.  When we are able to find it, they usually contain sugar.  We used to buy honey sweetened chocolate, but I have fount it to be a bit too sweet for us.  So, in celebration of Easter, I decided to give Coconut nectar a try.  This is a vegan recipe free of Agave Syrup, which is highly processed and known to contain more fructose than high fructose corn syrup (HFCS).  Coconut nectar is a low glycemic sweetener, like Agave, but it is naturally harvested and unprocessed.  It is also rich in vitamins, minerals and enzymes.  For us, Paleo Chocolate turned out to be the perfect treat we got to enjoy this Easter.

Paleo Chocolate

By DelicateBelly March 29, 2016

For this recipe you will need a double broiler, cookie sheet, parchment paper, an icing spatula and/or silicon molds.    If you want to make cute chocolates, like the ones in the picture, you can simply use silicon molds.  Otherwise just spread your chocolate mixture on parchment paper and break it up with a knife once chocolate has harden.  You can also play with how sweet you want your chocolate to be.  I found that half a cup of coconut nectar is enough for us.  But if you want it sweater, you may add a little more.

• Prep Time : 15 minutes
• Cook Time : 5 minutes
• Yield : 24 pieces
• Allergens : coco, coconut

Ingredients

• 99% Dark Chocolate - 1 cup
• Coconut nectar - 1/2-2/3 cup (depending on how sweet you want)

Instructions

• In a double broiler add dark chocolate (I use this Tcho 99% Dark Chocolate) and melt in low to medium heat.
• Once melted, remove from heat, add coconut nectar (I use Big Tree Farms Organic Coconut Nectar) and whisk until well combined.
• The chocolate will turn a little gummy and will no longer stick to the double broiler bowl.
• You can roll it into little chocolate balls or spread it onto your cookie sheet with an icing spatula.
• You can also just place into cute silicon molds.  The process is pretty clean since the chocolate will not stick to your hands!
• Place in the fridge for 1-2 hour.
• Serve!

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