One of the biggest things I have missed since going paleo is chocolate, it breaks my heart walking past Nutella in the aisles and back in my stoner days I would down a family block of snack or a large bag of M&Ms every single day – without fail. As of last year I was still known for my ability to down chocolate – but my sensibility moved me to the 90% Lindt chocolate, but this never stopped a half block disappearing every night :).
Oddly of late I have been waking in the middle of the night with severe calf cramping, whether from exercise or diet all things point to a possible lack of calcium, potassium and magnesium – low and behold – what is one of the most recommended dietary foods to solve these deficiencies?!?! RAW BLOODY CHOCOLATE – there is a paleo god :). Raw Chocolate is considered an actual “superfood,” not the fad types of superfood, a super superfood even. Incredibly high in calcium and magnesium. Add the rock salt (preferably Himalayan) and the potassium goes through the roof – so this dish is a cramp destroyer :).
This original recipe is from MY BEST ME – I have just improved it for my tastes – also – have made it twice now and the second time I made it I halved the amount of dates and added a punnet of blueberries – couldn’t resist – they had two punnets for $7 at Coles. This one was also a superb batch to eat. One great thing I also did was buy some BOOZA vanilla bean ice cream from SCOOP WHOLEFOODS – Coconut milk made icecream that is paleo friendly – and then cracked some of the bark into it – total winner at dinner! I currently have the parental units staying with me for a week and they are eating paleo for the week so trying to get them on board – so far so good!
WHAT YOU NEED:
FOR THE “SALTED CARAMEL”:
- 1 tbls coconut oil
- 1/2 tsp Himalayan salt
FOR THE CHOCOLATE:
- 3/4 cup coconut oil
- 2-3 tbls maple syrup
- pinch of rock salt
WHAT YOU NEED TO TO:
- Pulse the ingredients for the caramel in a food processor for at least a minute (keep pushing down sides) – it will form into a ball – don’t worry about that – you will just pull chunks off it later.
- Melt the coconut oil for the chocolate in a bowl (sitting in a seperate bowl of hot water). The mixture should never be allowed to go over 48 degrees.
- Add the cacao powder, maple syrup and salt to the coconut oil and stir well.
- Pour the chocolate mix onto a tray that has been lined with baking paper and add dollops of the caramel randomly over the chocolate. (You can also add nut butters, blueberries etc here – be adventurous).
- Swirl the chocolate over the top of the caramel a little bit with a knife and pop in the freezer to set.
- Remove from the freezer once set and break into chunks…#winning.