Dark Chocolate with Date Caramel – AIP
This is an Autoimmune Paleo compliant recipe I came up with as an alternative to store bought chocolate. You know how much I appreciate home made and whole food recipes. This is one I often make. There are no sugars, dairy, or difficult ingredients in this recipe, which hits all the right notes for me. I do indulge from time to time in gluten free treats but even then I don’t feel fully open to the idea of buying “healthier” processed treats or snacks. Snacking is just not for me. That said, this recipe is really satisfying and fulfilling. Fully indulge in the richness of the ingredients here. To make this, you’d need the following items. For the chocolate layer:
- 1 cup unsweetened chocolate chips
*Unsweetened chocolate chips by Enjoy Life and Pascha are both great choices. - 1 teaspoon vanilla extract
- 1/8 sea salt
- 1/4 cup coconut oil
- 3 TBSPs monk fruit sweetener
- 30 drops stevia extract
Melt coconut oil on low heat – add in chocolate chips in the same pan until they fully melt. Once they melt, turn off the stove. And make sure all ingredients are mixed well. Note that monk fruit sweetener is grainy and remains textured.
You also need a few silicone chocolate molds and a couple of large baking trays. These are the ones I have and use:
https://www.amazon.ca/YICOTA-Silicone-Chocolate-Non-Stick-Different/dp/B082W1GGW7/ref=mp_s_a_1_5?dchild=1&keywords=chocolate+molds+silicone&qid=1626322505&sprefix=chocolate+mold&sr=8-5
Before you transfer the ingredients, make sure you place your moulds on the baking trays, as we’ll transfer them to the freezer and they are difficult to carry on their own. They may make a mess and this way you will make the process of transferring them easier.
*Note: In your silicone molds pour a layer of chocolate and leave on the counter and set aside.
To make Date Caramel you’d need:
- 10 Medjool Dates – soaked in warm water and softened.
- 1/2 cup full fat Coconut Cream with no added gums or additives
- 1 Teaspoon vanilla extract
- 2 TBSP coconut oil
In a high speed blender mix medjool dates, coconut cream, vanilla extract, and coconut oil until you get a velvety smooth mixture. Once done, remove caramel from the blender and pour a layer on top of the chocolate in the mold.
Continue creating chocolate and caramel layers with the rest of your molds. Then transfer the trays to your freezer and let them set for a few hours. Serve with bulletproof coffee, tea or on their own as fuel.
Enjoy baking 💛
