(Paleo, Ketogenic, Vegan & Kauffman Compliant)

This is my new favorite treat.  It produces about an 80% cacao bar, but if you cut out the coconut oil or divide it and the cocoa butter by half it will yield an 85% version. I tried quite a few recipes, and in all honesty they were just too difficult (and not nearly good enough) for a desperate mum of 3 with very little time… and on the extreme anti-mycotoxin Kauffman Diet.  You think Whole30 is hard?  Well suck it up buttercup because that is a friggin’ cake walk.  I love to mix in cacao nibs or red chili flakes, hempseed and pumpkin seeds and the like to ward off small children and other thieves. If you want to leave them outside of a chilled environment, i would increase the cocoa butter to 50 grams and leave off the coconut oil so they don’t melt, but personally I like the smoother mouthfeel of the coconut oil ones.

Ingredients for the fat bomb freezer version:

• 2 boxes 100% Cacao baking bars (~220g total)
• 30g cacao butter or coconut manna
• 30g/2 Tbsp coconut oil or MCT oil
• 1/2 Tablespoon pure vanilla extract (or simmer 1 vanilla bean in 1/2 cup cold brew)
• 1 pinch – 1/4 tsp Himalayan pink salt or sea salt
• 2-4 tsp – finely ground espresso (optional)
• 16-20 drops Liquid Stevia of choice**
• a couple silicone molds (if you don’t want to be seen hacking at a giant bar of chocolate and losing it all over your kitchen)

Ingredients for the fridge version:

• 1 box 100% Cacao baking bars (~110g total)
• 30g cacao butter or coconut manna
• 1/2 Tbsp coconut oil
• 1 Tablespoon pure vanilla extract (or simmer 1 vanilla bean in 1/2 cup cold brew)
• 1 pinch – 1/4 tsp Himalayan pink salt or sea salt
• 2 tsp finely ground espresso, to bring out the chocolate
• 8-10 drops Liquid Stevia of choice (if you go over 10 you will definitely taste the Stevia aftertaste.  I use either sweetleaf or 365 brand)**
• 1 silicone mold (if you don’t want to be seen hacking at a giant bar of chocolate and losing it all over your kitchen)

Method:

Combine all ingredients in a saucepan and turn on low heat.  Stir together until everything is melted and combined.  There are several ways to get your goodies into your chocolate… one is to add it in to the sauce directly (not to be done with chia seeds) and then pour into your molds, the other is to pour a bottom layer into your silicone molds, add your goodies: pumpkin seeds, chia, quinoa, nuts, cacao nibs, chili flakes etc… sometimes I like to spring some pink salt on the top sometimes. 

Pop in the freezer for 10-20 minutes until solid.  In cooler weather, these can be stored at room temperature, but the wee fat bombs are better hidden in the freezer anyway and it’s a no-brainer in warm weather.

** The only other non-sugar sweeteners I use are chicory root fiber sweetener, which is loaded with pre-biotic inulin and Sukrin Fiber Gold Syrup, but seeing as too much of the latter gives me gas the likes of a sure-fire husband repellant I steer clear these days.  But if you are so inclined, knock yourself out.  Lol.  I would put in 1-3 Tablespoons depending on your tastebuds.  Or raw honey if you are paleo or in the second phase of the Kauffman diet.

Bittersweet Paleo Keto Chocolates

Brenna May

This is my new favorite treat. It produces about an 80% cacao bar, but if you cut out the coconut oil or divide it and the cocoa butter by half it will yield an 85% version. I tried quite a few recipes, and in all honesty they were just too difficult (and not nearly good enough) for a desperate mum of 3 with very little time… and on the extreme anti-mycotoxin Kauffman Diet. I love to mix in cacao nibs or red chili flakes, hempseed and pumpkin seeds and the like to ward off small children and other thieves. If you want to leave them outside of a chilled environment, i would increase the cocoa butter to 50 grams and leave off the coconut oil so they don’t melt, but personally I like the smoother mouthfeel of the coconut oil ones.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Dessert

Cuisine keto, paleo, Vegan

Equipment

• 1 silicone mold
• saucepan/pot
• pyrex bowl to fit over pot

Ingredients

  

Ingredients for the fat bomb freezer version:

• 2 boxes 100% Cacao baking bars ~220g total
• 30 g cacao butter or coconut manna
• 30 g coconut oil or MCT oil (2 tbsp)
• 1/2 tbsp pure vanilla extract or simmer 1 vanilla bean in 1/2 cup cold brew
• pinch Himalayan pink salt
• 2-4 tsp finely ground espresso optional
• 16-20 drops Liquid Stevia of choice** or 1/2 tsp pure monkfruit powder

Ingredients for the fridge version:

• 1 box 100% Cacao baking bar ~110g total
• 30 g cacao butter or coconut manna
• 1/2 tbsp coconut oil
• 1 tbsp pure vanilla extract or simmer 1 vanilla bean in 1/2 cup cold brew
• 1 pinch Himalayan pink salt
• 2 tsp finely ground espresso to bring out the chocolate
• 8-10 drops Liquid Stevia of choice or 1/4 tsp pure monkfruit powder

Instructions

 

• Combine all ingredients in a saucepan and turn on low heat. Stir together until everything is melted and combined. There are several ways to get your goodies into your chocolate… one is to add it in to the sauce directly (not to be done with chia seeds) and then pour into your molds, the other is to pour a bottom layer into your silicone molds, add your goodies: pumpkin seeds, chia, quinoa, nuts, cacao nibs, chili flakes etc… sometimes I like to spring some pink salt on the top sometimes.
• Pop in the freezer for 10-20 minutes until solid. In cooler weather, these can be stored at room temperature, but the wee fat bombs are better hidden in the freezer anyway and it’s a no-brainer in warm weather.

Notes

** The only other non-sugar sweeteners I use are chicory root fiber sweetener, which is loaded with pre-biotic inulin and Sukrin Fiber Gold Syrup, but seeing as too much of the latter gives me gas the likes of a sure-fire husband repellant I steer clear these days. But if you are so inclined, knock yourself out. Lol. I would put in 1-3 Tablespoons depending on your tastebuds. Or raw honey if you are paleo or in the second phase of the Kauffman diet.

Keyword chocolate, keto, paleo, vegan

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