I’m not so sure I’ve fully entered the spirit of this gluten free / dairy thing. I think I’m meant to be concentrating my efforts on nutritious, healthy food that nourishes and sustains, right? Yet somehow my creative juices are flowing in quite a different direction. Today I have been making soft-centered chocolates.
If you want to pretend these are kinda, sorta good for you then go right ahead. Certainly they contain no gluten, no dairy and no refined sugar. If you are doing the Paleo thing, these are probably OK, however you should consider going on a diet with a less ridiculous name. The notion of stone age Homo sapiens sitting down to whole egg cupcakes dressed with delicate nut butters is clearly absurd. Come back to me when you’ve killed an aurochs, skinned it with a sharp stone and roasted it over the fire with a couple of lizards and some assorted starchy tubers. If you must stick with such an enormous misnomer, please consider spelling it properly: it’s Palaeolithic, unless you’re American and therefore apparently incapable of managing the additional vowel.
But best not to get me started on that, so without further ado, here are two quite delicious and easy to make treats.
My great discovery recently has been coconut oil. A quick google search would suggest that coconut oil possesses a myriad of health benefits. Whatever. I just enjoying snarfing spoonfuls of it from the jar.
- 1 1/2 cups pitted tinned cherries, well drained
- 10 macadamia nuts
- 1 1/2 cups shredded or desiccated cocounut
- 1 cup hazlenut or almond meal
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- Around 300gms dark chocolate (I used the wonderful Green and Blacks 85%, ostensibly because it’s gluten and dairy free but given my daughter won’t eat these, I honestly only use it because it’s delicious)
- 1/2 teaspoon vanilla essence
Blend the cherries and macadamia nuts to a rough paste and then transfer to a bowl. Mix in the nut meal, maple syrup and coconut oil, stir well and chill. After the mixture has chilled down, melt the chocolate and stir the vanilla essence through. You can shape the cherry ripe mixture however you like – I quite fancy them as little bars – however you won’t be able to make the shapes too big. Dredge the mix in chocolate and allow to harden.
I have no idea how many this will make – I was too busy eating to concentrate. You may find you have some mixture left over.
Orange and almond creams
I am very pleased with this recipe, which is pretty much wholly originally conceived and just terribly deliciously overflowing with chocolate, orange and marzipan flavours.
- 1/2 cup almond meal
- 1/2 cup fine desiccated coconut
- Finely grated zest of 2 oranges
- 2 tbsp melted coconut oil
- 4 tsps orange blossom honey
- Raw chocolate powder
Combine all ingredients other than the chocolate in a spice grinder or small blender until a smooth paste and chill. Shape the chilled mixture however you like and gently toss in the chocolate powder. Makes about 12.