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I keep saying I don't like chocolate that much but I sure do seem to make a lot of recipes that include chocolate. I guess you could say I love chocolate and vanilla equally nowadays, although I used to always say I prefer vanilla. My husband is the chocolate lover in this family, so often I'll make a chocolate dessert because I know he will especially enjoy it.
I mentioned a couple of days ago that my favorite e-book in my affiliate partner's Harvest Your Health bundle was Ben Hirshberg's The Paleo Chocolate Cookbook. [The Harvest Your Health Bundle sale is over. Ben's book is now available on Amazon Kindle here: (affiliate link) Chocolate At Home: How to Make Your Own Homemade Chocolate Creations out of Nature's Most Complex and Antioxidant-Rich Food (Paleo-Friendly)
This morning I tried the base recipe – Dark Chocolate – and WOWEE! We have a winner! This chocolate has a slightly chewy, slightly fudge-like texture and is very rich tasting. The chocolate taste is just amazing. I think it might be possible to cut the cocoa powder in half and still have a lot of chocolate flavor. It is holding up well in my house which is at 79°F. I can see so many recipes and variations springing forth from the base recipe!
Ben blogs at benhirshberg.com and has graciously given me permission to share the recipe with you. It is simple and I'll share in the proportions that I used to make a smaller batch.
As you can see, the ingredients are GAPS legal. I made only ONE-FOURTH of the recipe since I can't trust myself to eat just a couple pieces… as it was, the quarter batch made 12 lovely pieces of chocolate. Super delicious. My chocolate loving husband actually said I could get by with less honey in the next batch. Awesome.
- 2 Tablespoons unsalted butter
- 4 Tablespoons cocoa powder
- 1 “pinch” vanilla extract
- 2 Tablespoons honey
- 1 “smidge” sea salt
- 10 pecan halves
- Melt butter in medium saucepan over low heat.
- Once butter is completely melted, mix in cocoa powder, vanilla extract, sea salt and honey. Stir constantly until a thick, homogenous texture is achieved.
- Stir the chocolate mixture rapidly for thirty seconds, be careful not to overcook or the chocolate will burn. Remove from heat.
- While mixture is still warm spread smoothly over a sheet of wax paper. Let stand until firm. For harder chocolate, keep in refrigerator or freezer. Enjoy!
After the chocolate was done, I spread it out onto a piece of parchment paper into a small square, about the size of a piece of sandwich bread. Then I laid down four pecan halves and rolled the chocolate over once. I then placed another layer of pecan halves and continued to roll it up. I rolled the parchment paper around it and placed it in the freezer for about ten minutes.
Then I removed it from the parchment paper and sliced it into 12 pieces.
I ended up having to use my tiny measuring spoons (love these! This is my Amazon affiliate link: Dash, Drop, Smidgen, Pinch, Tad Measuring Spoon Set) but it turned out just wonderful.
Ben includes 36 “flavors” in all… here are just a few: Almond, Cashew, Walnut, Apricot, Blueberry Ribbon, Mango, Raisin, Sunflower Seed Butter, Coconut Flake, Cool Peppermint, Trail Mix, and then there are the UNIQUE flavors which include: Bacon, Goat Cheese, Spicy Cayenne Cinnamon and Wasabi!
With just one batch I'm dreaming about more… must find a caramel that would work… dried blueberries… walnuts and raisins… shredded coconut and macadamia nuts… maybe one with GAPS legal marshmallows… peanuts… mmmmm… I'm telling you the choices are endless with this one recipe!
Here you can see how I smoothed out the chocolate and layered the pecans, and then rolled it up.
If you love desserts like this, I have two cookbooks you really need to check out ASAP! Naturally Sweetened Treats for gluten-free dessert needs and Baker’s Dozen Volume 4, Chocolate Treats for amazing chocolate desserts and snacks.