Tag Archives: cocoa powder

Coconut Pecan Cocoa Fudge

Healthy Coconut Pecan Cocoa Fudge (Honey-Sweetened, Dairy-Free)

Coconut Pecan Cocoa Fudge

Before we start, yes, you can have chocolate on GAPS. Dr. Natasha says, “I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone.”

I've never been much of a fudge lover. I think that's because most fudge is usually way too sweet. I mean, you may as well eat sugar from the spoon, sweet. Or maybe even worse than that. Maybe drinking warm honey [affiliate link] from the honey bear bottle (Amazon affiliate link). No wait, that's something my husband did as a child. I digress… and there's really no point in hashing over exactly how sweet fudge eaten in the past tastes because now I have a healthier fudge to eat.

I'll be honest with you… this is still pretty doggone sweet. You may be able to get by with less honey, you could definitely try and see how it tastes with only a tablespoon or less.

This fudge contains healthy fats. If you can't have butter, feel free to substitute with coconut oil [affiliate link]. It is something you can feel good about having once in awhile to tame your chocolate cravings. I used a 7″ x 5″ dish so you could easily yield 35 servings if you cut the fudge into 1″ square pieces.

The texture for this recipe before chilling will be similar to frosting. It will harden up very nicely in the refrigerator or freezer.

Please note the items with asterisks below are affiliate links to the products I use from Tropical Traditions. If you are a new customer and purchase using my link, I will receive a discount coupon and you will receive a copy of their book Virgin Coconut Oil: How It Has Changed Lives and How It Can Change Yours.

  1.  Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream [affiliate link] concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or frozen. It will melt at room temperature.

I used Pyrex 7210 *Amazon Affiliate Link which is 7″ x 5″ x 1.5″.


Healthy Coconut Pecan Cocoa Fudge (Honey-Sweetened, Dairy-Free)
Author: 
Recipe type: Dessert, Fudge
Cuisine: American
Serves: 35
 
This fudge is not too sweet but hits the spot if you have a chocolate craving.
Ingredients
  • ¼ cup coconut cream concentrate
  • ¼ cup coconut oil
  • 1 tablespoon vanilla
  • ½ vanilla bean's worth of vanilla caviar, optional
  • 3 tablespoons honey
  • ½ cup pecans
  • 2 tablespoons butter
  • 3 tablespoons cocoa powder [affiliate link]
  • ½ cup shredded coconut
Instructions
  1. Lightly butter a small rectangular container, then place parchment paper (the parchment paper stays in place better when the dish is buttered).
  2. The coconut cream concentrate should be easy to stir, if not, warm gently on the stove top.
  3. Mix all items together, place on top of the parchment paper. The mixture will be thick. Use a spoon to spread the fudge into the container.
  4. Place in freezer for 15-30 minutes.
  5. This fudge must be kept chilled or kept frozen. It will melt at room temperature.

 

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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.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Homemade Chocolate

Can I Have Chocolate on the GAPS Diet?

 

Chocolate on GAPS?

Check out my e-book Chocolate Treats. Inside you'll find 23 recipes that are all GAPS legal, gluten-free, grain-free and honey [affiliate link] sweetened. Click here to get yours: Chocolate Treats

Chocolate on GAPS, is it true?

I'm here to make your day! The quick answer is yes, you can have chocolate if… your digestive symptoms are gone. Whoohoo!

Let's face it. Chocolate is something that most people love. There are a few here and there that don't like it but they are far and few between. I do know one person who does not like chocolate and won't eat it. A woman. Yes, they exist. 🙂

Naturally, chocolate lovers are less than thrilled to learn that chocolate is not allowed on GAPS when they are first looking into the diet. And every single time I post a recipe that includes cocoa powder [affiliate link] on my Facebook page, someone asks me about it.

But doesn't Dr. Natasha say no chocolate?

Yes, it is true that Dr. Natasha's book Gut and Psychology Syndrome (both versions) does list chocolate as food to avoid. However, there has been an update published on Dr. Natasha's Frequently Asked Questions page.

Rejoice! Cocoa powder is permissible once digestive problems have subsided.

From Dr. Natasha’s FAQ page:

“When can cocoa be introduced?”

“Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.”

Baden Lashkov, who wrote The GAPS Guide has a blog post on her site called Pure Cocoa – Tried and True? where she asks people, who are on GAPS and SCD to weigh in on if they can tolerate cocoa powder. Some can; some can't. It's worth a try if you don't have digestive issues going on!

I do have one caveat. Cocoa powder does contain some caffeine, so if you suspect that your adrenals are fatigued, you may want to limit or avoid consumption. The amount is rather small, and for comparison, there are 8.4 milligrams of caffeine per tablespoon as opposed to an 8-ounce cup of coffee [affiliate link] which contains 95 milligrams.

Has your gut healed enough to tolerate chocolate? I have several GAPS legal recipes here at the blog that contains chocolate.

20pluschocolaterecipes7210

Click here for 20+ GAPS legal chocolate recipes!

Chocolate Treats

Check out my e-book Chocolate Treats. Inside you'll find 23 recipes that are all GAPS legal, gluten-free, grain-free and honey sweetened. Click here to get yours: Chocolate Treats

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

My New Favorite Chocolate Recipe

Homemade Chocolate

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 [affiliate link] 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 [affiliate link] 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 bensarchives.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 [affiliate link] in the next batch. Awesome.

  • 2 Tablespoons unsalted butter
  • 4 Tablespoons cocoa powder
  • 1 “pinch” vanilla extract
  • 2 Tablespoons honey
  • 1 “smidge” sea salt [affiliate link]
  • 10 pecan halves
  1. Melt butter in medium saucepan over low heat.
  2. Once butter is completely melted, mix in cocoa powder, vanilla extract, sea salt and honey. Stir constantly until a thick, homogenous texture is achieved.
  3. Stir the chocolate mixture rapidly for thirty seconds, be careful not to overcook or the chocolate will burn. Remove from heat.
  4. 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 [affiliate link] and Wasabi!

With just one batch I'm dreaming about more… must find a caramel that would work… dried blueberries… walnuts [affiliate link] and raisins… shredded coconut and macadamia nuts [affiliate link]… 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 [affiliate link], and then rolled it up.

chocolate9263

chocolate9264

Enjoy!


 

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.

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Pumpkin Hot Cocoa

Pumpkin Hot Cocoa

Pumpkin Hot Cocoa

It's that time of year again… pumpkin [affiliate link] time… I love pumpkin and I know that many of you do as well. Thank goodness pumpkin is something we can have on GAPS! 🙂

My husband brought home two pie pumpkins recently. Did you know that some pumpkins work best for baking and cooking? Those are the pie pumpkins. They are typically small in comparison to the Jack-o-Lantern pumpkins. You can use Jack-o-Lanterns but they tend to be less flavorful and more watery. They are grown for size rather than eating so there isn't much attention paid to taste or texture.

I have not had a lot of time to spend in the kitchen lately, aside from regular food cooking. I've been cooking recipes for my mom from the blog and my e-cookbook Beyond Grain & Dairy and she is loving everything. I'm so fortunate that she likes the food I cook! But I digress… it's been awhile since I created something brand new and those pumpkins were calling my name.

I was thinking of something a little sweet, creamy, smooth and of course pumpkin. This drink is delicious either hot or cold, and I'd recommend you try it both ways. It does need to be heated, then cooled down if you want to try it cold. It's kind of like pumpkin eggnog when it's cold.

By the way, this tastes perfectly delicious without the addition of cocoa powder [affiliate link], if you are abstaining from chocolate (which Dr. Natasha Campbell-McBride does approve once your digestive ailments have cleared).

Pumpkin Hot Cocoa

Serves 1

Place coconut milk, pumpkin, cinnamon, ginger, cloves, cocoa butter, salt, cocoa powder and honey in a small pan and heat until warm to your liking.

Using a whisk or preferably an immersion blender, whip the cocoa briefly to mix everything together. Add the egg yolk, if desired and whip a minute or so until frothy.

Garnish with freshly grated nutmeg.

This post was included at Traditional Tuesdays, Fat Tuesday.

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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.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites

This is a perfect recipe to have on hand which is GAPS legal when we're going to be out in public around folks that are probably not eating GAPS, especially if you have children. Usually [ahem] adults can control themselves, but sometimes it just feels unfair when our children have no choices. I think it also creates a situation where children may feel as if they are being left out, or being treated unfairly since they can't have what the other children are having. But when there is a yummy substitute, it can turn what could be a negative and sorrowful memory, into something positive and memorable.
Perhaps you have a potluck to attend, or maybe you want to have some GAPS legal candy for your children to trade in at Halloween. I know much of the fun of Halloween is dressing up and getting candy. A solution some healthy eating families employ is to trick or treat but the children trade in the candy for a special gift, or maybe for some GAPS legal candy.

These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. You can feel good giving these treats to your children. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece. By the way, this recipe was inspired by an “Energy Nugget” I found in the bulk bins at my local grocery store. They list the ingredients, but not the amounts so this is my attempt to duplicate the store version. I did substitute cocoa powder [affiliate link] for carob powder, and walnuts [affiliate link] for peanuts.

This recipe makes 28 pieces which measure 2-1/2″ long by 1/2″ wide. There are two versions, a slightly less sweet version contains 1 Tablespoon less honey [affiliate link] and 1 Tablespoon more almond butter [affiliate link].

More Sweet: Per serving: 44 calories; 1 gram protein;  3 grams fat;  4 grams carbohydrates; 1 gram fiber

Less Sweet: Per serving: 45 calories; 1 gram protein;  3 grams fat;  3 grams carbohydrates; 1 gram fiber

Place the ingredients into a bowl – reserving 3 Tablespoon of sesame seeds for later use.

Mix everything together, the mixture will be very thick and may be difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ This is the one I used: Pyrex Storage 3-Cup Rectangular Dish with Dark Blue Plastic Cover, also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter). Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper. Otherwise the candy will stick to whatever you tip it onto.

Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom. Spread the remaining sesame seeds on top.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long.

Now cut 1/2″ pieces which will give you 14 pieces from each rectangular piece.

Sesame Chocolate Nutty Bites

Remove a strip of parchment paper 7.5″ long. Cut each piece into a 2.5″ piece strip.

Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.

Sesame Chocolate Nutty Bites

You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it. If you wanted to get really fancy you could use some thin ribbon to tie around the ends of each candy instead of just twisting the ends.

Isn't that smiley face cute?

Sesame Chocolate Nutty Bites

This post was shared at Fat Tuesday.

**If you order from Tropical Traditions by clicking on any of my Tropical Traditions links and are a brand new customer, you will receive this free book: Virgin Coconut Oil : How it Has Changed People’s Lives, and How it Can Change Yours, and I will receive a discount coupon for referring you. Thank you!

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.

Sesame Chocolate Nutty Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 28
 
These Sesame Chocolate Nutty Bites are crunchy and chewy, made with lots of wholesome ingredients. They do have 1 gram of fiber in each piece, so if you are a GAPSter with severe digestive issues you might want to go easy on these since they do contain 1 gram of fiber in each piece.
Ingredients
  • ¼ cup Tropical Traditions Organic Canadian Raw Honey
  • 2 Tablespoons raw sunflower seeds
  • 6 Tablespoons sesame seeds - divided use
  • 2 Tablespoon walnuts
  • 2 Tablespoons cocoa powder (I used Rapunzel Organic Cocoa Powder from Tropical Traditions)
  • 2 Tablespoons raw cashews
  • 1 Tablespoon almond butter
  • 2 Tablespoons pumpkin [affiliate link] seeds
  • 3 Tablespoons Tropical Traditions shredded coconut
  • Parchment Paper (preferably unbleached natural - I used Natural Value's parchment paper)
  • Invisible Tape
  • Stickers, optional
Instructions
  1. Place the ingredients into a bowl - reserving 3 Tablespoon of sesame seeds for later use.
  2. Mix everything together, the mixture will be very thick and may be difficult to stir.
  3. Place a sheet of parchment paper into a dish 7" x 5", also lining the sides. Lightly grease the parchment paper with some type of GAPS friendly fat (I actually used the almond oil which was floating on top of my almond butter).
  4. Place the candy mixture into the parchment paper.
  5. Grease the back of a spoon or your fingers and mold into the dish.
  6. Take 1.5 Tablespoons of the remaining sesame seeds and spread over the top of the candy mixture until it is evenly covered.
  7. Remove the parchment paper and carefully tip upside down onto another piece of parchment paper.
  8. Otherwise the candy will stick to whatever you tip it onto.
  9. Replace the original piece of parchment paper into the dish and replace the candy mixture, this time upside down so that the sesame seeds are at the bottom.
  10. Spread the remaining sesame seeds on top.
  11. Refrigerate overnight, or at least four hours.
  12. Remove and cut lengthwise so that you have a rectangular piece which is 2.5" wide and 7" long.
  13. Now cut ½" pieces which will give you 14 pieces from each rectangular piece.
  14. Remove a strip of parchment paper 7.5" long. Cut each piece into a 2.5" piece strip.
  15. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself.
  16. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist. The parchment I paper was prone to easily tear so I had to be delicate with it.
Notes
For a less sweet version, reduce honey by 1 Tablespoon and increase almond butter by 1 Tablespoon. The calorie count changes to 45, protein, fiber and fat remain the same. Carbohydrates change to 3 per serving.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 3 Carbohydrates: 4 Fiber: 1 Protein: 1

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Coconut Flour Cookies

Chocolate Coconut Flour Cookies Made with a Cookie Press

Chocolate Coconut Flour Cookies

I count this as progress… my husband has been eating cookies that are GAPS legal!

I nervously baked up a batch a few nights ago, because he has such a sugar addiction I wasn't sure if he would go for these. But he likes them!

After he deemed them acceptable, I wondered if the dough would be stiff enough to use with my cookie press and it was! I am so happy about that. I love using a cookie press. I have such fond memories of my mother using one when I was growing up, making Christmas cookies.

This recipe is based on the one I found at Tiana Coconut Flour. My ingredients are slightly different since the original recipe called for sugar, and I needed to use honey [affiliate link]. You can find a printable recipe below this one.

Chocolate Coconut Flour Cookies

Preheat oven to 350°F. Add honey and butter together in a small pan and heat until warm and melted. Measure all other ingredients into a bowl. When honey and butter are melted, pour into the bowl. Beat with a mixer until well blended. Allow to set for five minutes to allow coconut flour to absorb and thicken. After you allow the dough to sit for five minutes, cover and refrigerate for 30-60 minutes. When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best. Do *not* grease the cookie sheet if you are using the cookie press. The dough must “grab” onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press. This made 44 snowflakes. For each tiny snowflake: 45 calories, 1 gram protein, 3 grams fat, 6 grams carbohydrates, 1 gram fiber.

Bake 6 minutes.

Tomorrow I'll share the chocolate coconut cream fluff “dip” that I make for my husband to dip his cookies.

 

Recipe: Chocolate Coconut Flour Cookies Made with a Cookie Press
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 44
 
These soft chocolate cookies are delightful bites of bliss. This is the cookie press version. If you don't have a cookie press, follow the other recipe.
Ingredients
  • ½ cup + 2 Tablespoons Bob's Red Mill Coconut Flour
  • ½ cup butter or coconut oil
  • ⅔ cup cacao or cocoa powder
  • 2 eggs
  • ⅔ cup honey
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350°F.
  2. Add honey and butter together in a small pan and heat until warm and melted.
  3. Measure all other ingredients into a separate bowl.
  4. Pour honey and butter mixture into the separate bowl.
  5. Beat with a mixer until well blended.
  6. Allow to set for five minutes to allow coconut flour to absorb and thicken.
  7. Cover and refrigerate for 30-60 minutes.
  8. When the dough is chilled, remove and spoon into the cookie press. I tried several shapes, but the snowflakes that you see above came out best.
  9. Do *not* grease the cookie sheet if you are using the cookie press. The dough must "grab" onto the cookie sheet from the cookie press, if it is greased it will not stick and break away from the dough remaining in the cookie press.
Notes
Please note if you use coconut flour other than Bob's Red Mill, your results may not be the same as mine.
Nutrition Information
Serving size: 2 Calories: 45 Fat: 3 Carbohydrates: 6 Fiber: 1 Protein: 1

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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.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Chocolate Shake

Chocolate “Ice Cream” Shake (Dairy-Free)

 

This is one of my favorite chocolate indulgences…

Chocolate Shake

 

Over the years I have come up with many different variations of this treat and still it continues to satisfy my chocolate desires. What I love the most: When I find myself craving something I don't want to be eating – typically some kind of shake or frozen yogurt from a fast food joint – I remind myself I have frozen bananas in the freezer at home and can have one of these as soon as I get home, if I still want one.

Chocolate “Ice Cream” Shake

Place everything, except for the macadamia nuts [affiliate link] into your blender, I use my Magic Bullet (this is my Amazon affiliate link). Blend until completely mixed. If using the Magic Bullet [affiliate link] you may need to remove it from the motor base and shake the cup a few times to mix everything up. Add the macadamia nuts after thoroughly blended. I love the mouth feel of nuts in ice cream. This is a delicious substitute for ice cream, I would never miss ice cream ever again as long as I could have this.

Let me know if you get a chance to try it. 🙂  When you click on this image, my Amazon affiliate link will take you to Amazon to check out these gorgeous soda fountain glasses.

 

 

 

5.0 from 1 reviews
Recipe: Coconut Milk Chocolate Ice Cream Shake
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 frozen banana, sliced into small pieces with a sharp knife
  • ½ cup coconut milk
  • 1 Tablespoon cocoa powder
  • 1 teaspoon vanilla
  • ¼ teaspoon cinnamon powder
  • 2 Tablespoons chunky peanut butter [affiliate link]
  • 3 crushed ice cubes
  • 1 egg yolk, optional
  • small handful of chopped macadamia nuts, optional
Instructions
  1. Place everything, except for the macadamia nuts into your blender,
  2. Blend until completely mixed.
  3. Add the macadamia nuts after thoroughly blended.

 

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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.

Save

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Make Your Own GAPS Legal Chocolate Hearts

Make Your Own Chocolate – GAPS Friendly!

Make Your Own GAPS Legal Chocolate Hearts

I've tended to prefer vanilla [affiliate link] over chocolate most of my life, but I do enjoy having chocolate on occasion. A few months ago I ordered some food grade Cocoa Butter from Mountain Rose Herbs with the intention of using it mixed with virgin coconut oil [affiliate link] as a massage oil. I mixed equal parts and placed it in a small canning jar on my nightstand beside my bed.

But the cocoa butter smelled so delicious, and like chocolate (uh, it's cocoa butter silly) and one night when I woke up I remembered reading on the GAPS help list that eating something fatty can help one get back to sleep. I thought I'd try it and end up eating the mixture by the spoonful. Usually I have to get up and try to find something to eat with hopes of getting back to sleep quickly, but this worked out wonderfully. Delicious and quick.

I told my mom how yummy it was, and she decided to order some for herself. She was wondering how to use it and I don't even remember how I decided to start looking to see how chocolate is made but I found it is very simple and made with cocoa butter and coconut oil! I found a really simple recipe and I'll share my version with you, it is so super simple. Just takes three equal parts of cocoa butter, coconut oil and cocoa powder [affiliate link]. For example:

  • 3 Tablespoons cocoa butter
  • 3 Tablespoons coconut oil
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons honey [affiliate link]

You may want to use less honey, this was pretty sweet.

Melt the cocoa butter and coconut oil over a double boiler, then mix in cocoa powder and honey. Place the mixture into your Magic Bullet [affiliate link], or use an immersion blender for about thirty seconds.

I've tried this chocolate poured over walnuts [affiliate link], poured over pecans [affiliate link], molded into hearts and poured over bacon and coconut.

Now before you say, “But Dr. Natasha has cocoa powder on the foods to avoid list!” hold on, she has an update in her FAQs which says this:

When can cocoa or cocao be introduced?

Cocoa is SCD illegal. However, I find that many people can start having it occasionally on the Full GAPS Diet, once the digestive symptoms are gone. Find pure organic cocoa powder. Mixing the powder with some honey and sour cream makes a delicious dessert, and you can add it to your homemade ice cream or cakes. After trying it for the first time, observe your patient for any reactions. Cocoa is very rich in magnesium and some essential amino acids and, unless your digestive system is not ready for it, there is no need to avoid it.

CHOCOLATE AND WALNUTS

For the walnut variety, use equal parts walnuts. Grease a plate, pour the warm mixture on the plate and refrigerate for an hour, or freeze for half an hour. I poured mine over equal parts walnuts. Pour onto a buttered plate and refrigerate for one hour, or in the freezer for half an hour.

Honey Sweetened GAPS Legal Chocolate

CHOCOLATE OVER PECANS (Kind of like turtles, but without the caramel – go here for a recipe for GAPS legal caramel!)

For the pecans, I greased a piece of freezer paper (I couldn't find my parchment paper!) put four pecans down and drizzled chocolate on top. I used this special funnel which allows me to stop and start the flow easily:

  Chocolate Turtles

BITE SIZED CHOCOLATE HEARTS

And now the chocolate hearts. I used this mold to form them:

Bite Size GAPS Legal Chocolate Hearts

Be sure to wash and dry the mold before using for the first time. Grease the mold with coconut oil before pouring the chocolate into each heart. Place in the freezer for at least an hour or longer. When the hearts are frozen solid you will be able to push lightly on the edge with your thumb and they will pop right out.

 

BACON HAYSTACKS

And then I had an idea to make something else that I thought would be really yummy… I call them Bacon Haystacks.

Chocolate Bacon Honey Coconut Haystacks

Okay, so for these babies here is what I used to make six of them.

  • 1 tablespoon bacon grease
  • 1 tablespoon cocoa butter
  • 1 tablespoon cocoa powder
  • 3 slices nitrate-free bacon, chopped
  • 2 heaping tablespoons coconut flakes [affiliate link]
  • 1 teaspoon honey or sweeten to taste

Melt the cocoa butter and bacon grease over a double boiler, mix in cocoa powder and honey with a whisk. Stir in bacon pieces and coconut flakes. Mound onto a buttered plate and refrigerate for an hour, or place in the freezer for half an hour.

I lightly sweetened these and they had a good taste to them. Not to sweet and the bacon flavor stood out.

You'll have to let me know if you try any of these.

Recipe: Make Your Own Chocolate - GAPS Friendly!
Author: 
Recipe type: Candy
 
Ingredients
  • 3 Tablespoons cocoa butter
  • 3 Tablespoons coconut oil
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons honey
  • 3 tbsp alnuts or 3 tbsp Pecans
  • Bacon Haystacks
  • 1 tablespoon bacon grease
  • 1 tablespoon cocoa butter
  • 1 tablespoon cocoa powder
  • 3 slices nitrate-free bacon, chopped
  • 2 heaping tablespoons coconut flakes
  • 1 teaspoon honey or sweeten to taste
Instructions
  1. Melt the cocoa butter and coconut oil over a double boiler, then mix in cocoa powder and honey. Place the mixture into your Magic Bullet, or use an immersion blender for about thirty seconds.
  2. For the walnut variety, use equal parts walnuts.
  3. Grease a plate, pour the warm mixture on the plate and refrigerate for an hour, or freeze for half an hour. I poured mine over equal parts walnuts.
  4. Pour onto a buttered plate and refrigerate for one hour, or in the freezer for half an hour.
  5. For the pecans, I greased a piece of freezer paper (I couldn't find my parchment paper!) put four pecans down and drizzled chocolate on top.
  6. Bacon Haystacks
  7. Melt the cocoa butter and bacon grease over a double boiler, mix in cocoa powder and honey with a whisk.
  8. Stir in bacon pieces and coconut flakes.
  9. Mound onto a buttered plate and refrigerate for an hour, or place in the freezer for half an hour.

 

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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.

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