Mmmm… Do I ever have a treat for you today!!
See these glorious crunchy bars of chocolate? Aren’t they just beckoning you to take a bite? I know, that mine are calling me from all the way in the freezer, where I safely tucked them away to keep me from having all at once.
Now, guess what? These are actually kind of good for you. I found the recipe in the just released cookbook “Make it Paleo II”. So yes, these chocolate bars are even compliant with the paleo diet.
Together they have written a beautiful cookbook that everyone can enjoy – even if you aren’t following a grain-free diet. I am not. Still, I find so much inspiration for cooking delicious family dinner, making homemade condiments (processed-be-gone) and healthier baking.
There are over 175 creative recipes in Make it Paleo II and each one comes with a tantalizing image. (drool alert)
The recipes are divided into categories from proteins (meats, poultry&eggs, seafood) to plants, drinks, savory & sweet things, and condiments + some basics and projects (like homemade spice blends, ghee…).
Additionally, each recipe comes with notes for special dietary restrictions. By just looking below the title, you’ll know if a recipe is dairy-free, nut-free, egg-free or night-shade free. And even handier, there is a chart in the back for an even quicker overview.
Also in the back, you can find a standard index, but also a visual index with a thumbnail picture for each recipe. How neat is that?
Bill, Hayley and Caitlin were so thorough with writing Make it Paleo II. I really appreciated the first part of the book, where they not only explain the basics of the paleo diet, but also talk about the ingredients, kitchen tools and cooking techniques used for making the recipes in this book.
Being an incurable sweet-tooth, I was of course drawn to the desserts section first. These chocolate bars grabbed my attention right away. I mean, seriously, chocolate bars that are paleo, no-bake and sweetened with just dates? An absolute winner in my books.
The hardest part was waiting for one hour for the bars to set up in the fridge.
And now some more good news! I am giving away a copy of Make it Paleo II to one of you lovelies. Just check out the box below to enter for the giveaway. You’ve got a number of chances to enter.
- 2 ounces (55 g) bittersweet chocolate
- 1.5 tablespoons (23 ml) coconut oil
- ½ teaspoon (2.5 ml) vanilla extract
- ½ cup (70 g) raw almonds
- ½ cup (40 g) unsweetened shredded coconut
- ¼ cup (45 g) allergen-free semisweet chocolate chips (I used Enjoy Life Mega Chunks)
- ¼ teaspoon sea salt
- 1.5 cups (~300 g) Medjool dates, pitted (weighed after pitting)
- Start by lining a loaf pan with plastic wrap. Leave overhang on one side for covering later.
- In a double boiler (or microwave in short bursts) melt bittersweet chocolate and coconut oil. Stir continuously. Once melted, take off heat and add vanilla.
- In a food processor chop almonds into small chunks (not too fine). Transfer to a bowl. Add shredded coconut, chocolate chips and salt and combine.
- Whirl the dates in the food processor until smooth (and form a ball).
- Pour melted chocolate mix into the food processor, scrape down the dates and process until combined. Add almond mix and pulse a few times.
- Transfer mixture back into the bowl and knead a little to mix. Press mixture into lined loaf pan and cover. Chill in the fridge for 1 hour.
- Cut chilled mixture into 8-10 bars or into smaller squares. Store tightly covered in the fridge (2 weeks) or freeze.
This post contains affiliate links. I was provided with a free copy of the cookbook and another one to give away.