Cheeky Choccie Chunk Cookies

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I am constantly on the search for a paleo chocolate chunk cookie recipe that comes close to my fond memories of Cookie Time cookies and this is a pretty good contender.

I used block chocolate that I roughly chopped into chunks, but you could use whatever form takes your fancy, chips, drops – the world is your oyster.

 

INGREDIENTS

1 egg

1 teaspoon vanilla extract (the real stuff please, no imitation essence here thanks!)

1/4 cup coconut oil, melted and cooled

1/2 cup coconut sugar

1 cup almond flour

1/4 cup coconut flour

1/2 teaspoon of baking soda

90g dark chocolate chunks (we’re talking at least 70% cocoa, yum)

 

DIRECTIONS

Pre-heat your oven to 180ºC.

Sift your flours and baking soda into a large bowl.  In a mixing jug whisk together the egg, coconut oil, coconut sugar and vanilla extract, then mix into the flours in the bowl to form your dough.

Next fold in your chocolate chunks (I found that I had to scrunch them in with my hands as the coconut oil means the batter is not very sticky).

Using your hands shape roughly tablespoon amounts of the dough into cookie shapes and place on a baking tray lined with baking paper.

Bake for around 12 minutes, but start to check them after 10, you want them to be turning deliciously golden brown.

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SACHERTORTE REIMAGINED

sachertorte reimagined

This is a serious Chocolate Cake (note the caps).  I personally don’t think this needs the jam and ganache topping that a Sachertorte traditionally has, however if you want it I’ve included directions for that as well.

Inspiration for this recipe comes from the Green & Black’s Chocolate Recipes cookbook.  This is currently the only brand of chocolate that I buy and it is glorious.  If you know of a better one please tell me, I’d love to check it out, but if you haven’t tried Green & Black’s yet, I’d urge you to give it a go!

INGREDIENTS

200g 85% cocoa solids chocolate

6 eggs

Tiny pinch of salt

310g coconut sugar

150g ground almonds

1 ½ tsps decaf instant coffee

DIRECTIONS

Pre heat your oven to 180C and line your cake tin with baking paper.

Gently melt the chocolate (easiest if broken into small pieces) in a bowl suspended over a pot of simmering water, don’t let the water touch the bottom of the bowl.

Separate 5 of the eggs, beat the 5 yolks and 1 whole egg with the sugar until thick and creamy.

In a separate bowl beat the 5 egg whites with a tiny pinch of salt until it will hold a firm peak.

Add the ground almonds, coffee and melted chocolate into the egg yolk mixture and stir well.  Next comes the trickiest bit, combining with the egg whites.  The easiest way to do this is to take a large spoonful of the egg whites and generously beat them into the egg yolk/chocolate mixture to loosen it, then very carefully and gently fold the rest of the egg white mix in a spoonful at a time until fully incorporated.

Pour into your cake tin and put in the over.

Bake for 20-25 mins then cover with tinfoil and bake for a further 25-30 mins.  Check that it’s cooked by inserting a wooden skewer into the cake, if it’s clean when it comes out, it’s cooked, if it’s a little gooey, it ain’t.

This is where I leave it, it’s scrumptious served with a dollop of yoghurt or cream, coconut or otherwise.  However if you want to go all out ‘traditional’ Sachertorte leave the cake to cool on a rack while you melt 6 Tbs sugar free jam (such as St Dalfours) over a low heat.  Strain out any bits and then brush over the cake.  Melt 100g 85% cocoa chocolate over a saucepan of simmering water add 40g unsalted butter and stir until smooth and glossy and the consistency of thick cream.  Pour over the cake and leave to set.

LET’S CELEBRATE CHOCOLATE CAKE!

choc cake

I’m back!  Did ya’ miss me?  Don’t worry, I know you did, but it’s all OK now.

keep-calm-i-am-back

If you saw my last post you’ll know my absence has been due to rampant pregnancy induced nausea and I can’t even begin to tell you how ecstatic I am to be back on the food wagon!  Please keep the garlic and coffee away from me still though…

My first foray back into the kitchen was for Grandma Bear’s birthday.  This is not strictly Paleo as it does use butter, but it is also quite delicious.  I gave it another crack for our office morning tea and there was not a crumb left over.

INGREDIENTS

200g dark chocolate, my favourite is Green & Blacks 85% cocoa

150g butter

½ Cup coconut sugar

1 teaspoon vanilla extract

4 eggs

1 ¼ Cups ground almonds

2 Tablespoons cacao powder

Pinch of salt

DIRECTIONS

Pre-heat your oven to 160°C and line your cake tin with baking paper.  I use a springform cake tin and this makes the removal of the cake so much easier.

Gently melt the butter and chocolate together in a glass bowl over a saucepan of simmering water (don’t let the water touch the bowl).  This is easiest if you chop them up into bits first.

Remove the bowl from the heat once they’re both melted and mix through the almonds, vanilla, sugar, egg yolks and cacao powder.

In another bowl whisk the egg whites and salt until stiff peaks form.  Next bit mildly technical, but you can do it!  Take one spoonful of the beaten egg whites and beat them into the chocolate mixture.  This will loosen it and make it easier to gently fold the rest of the egg whites in.  We need to try and maintain the aeration in the egg whites as that is what provides the lift to the cake.  The best motion to do this is a ‘cut’ rather than a ‘beat’.

Once all the egg whites have been incorporated gently pour into your prepared cake tin and bake for ~40 mins.  You want the texture of the cake to be sort of fudgy, so you’re definitely not looking for a clean skewer if that’s how you test the done-ness of your cake.

Enjoy with some coconut yoghurt or cream.  Birthday candles are optional, but they do add a rather jaunty, festive note 🙂

Paleo Caramely Chocolatey Fudgy Thing

choc fudge slice

Inspiration for this recipe came very heavily from something I found on line and I would love to be able to credit where I found it, but I can’t remember!  I have made my own amends, but thank you to whoever pioneered the original recipe 🙂

INGREDIENTS

Caramely Fudgy Layer

1 C cashews, soaked overnight in the fridge in cold water or in hot water for 10 minutes

6 soft, squidgey Medjool dates, pitted

2 Tbsp coconut oil, melted

1 tsp raw cacao powder

1 tsp vanilla extract or essence

Pinch of salt

4 Tbsp almond meal

Chocolatey layer

¼ C coconut oil

2 Tbsp. cacao powder

1 Tbsp. real pure maple syrup

2 Tbsp coconut milk

1 tsp vanilla extract

DIRECTIONS

Place cashews, dates, coconut oil, raw cacao, vanilla and salt in a food processor fitted with a ‘S’ blade. Process for 3-4 minutes, scraping the sides as you go along, until the mixture is smooth and sticky

Scoop the fudge mixture out into a square or rectangular tin lined with baking paper recommend you do the sides as well as the bottom. Flatten and smooth the top with a spatula and place the tin in the fridge while you make the chocolate layer.

To make the chocolate layer, gently warm the coconut oil, maple syrup, coconut milk, cacao powder and vanilla in a heat proof bowl over a saucepan of warm water until the coconut oil softens and you can whisk the ingredients together in a smooth chocolatey cream.

Take the tin out of the fridge and spread the chocolate over the top of the fudge, smoothing the surface with a spatula. Put back in the fridge for 2-3 hours to firm up and then away you go!

Paleo Choc Cranberry Slice

choc cranberry slice

The Christmas tree has been up for a week now in the bear family household which means that the stray needles are regularly getting tracked around the carpet and the lower baubles get re-arranged by a certain budding designer every afternoon.  It also means that we get greeted with an awe inspired “ooooh!” every time she comes out to the lounge in the morning and the lights are twinkling and it’s generally looking pretty gorgeous.

So in keeping with the festive feeling baby bear and I tried out a chocolate cranberry slice.  It’s pretty delish, give it a go!

INGREDIENTS

Base

1 Cup desiccated coconut

2 Cups mixed ground linseeds, sunflower seeds & pumpkin seeds (or you could use 2 Cups ready made LSA)

1 Cup dried cranberries

1 teaspoon vanilla extract

1 Cup of raw macadamia nuts

1 Tablespoon of chia seeds

2 Tablespoons of water

¼ Cup of melted coconut oil

Chocolate Topping

100g Cacao butter

¼ Cacao powder

¼ pure maple syrup

Pinch of salt

DIRECTIONS

Combine all the ingredients for the base in a food processor bowl fitted with a ‘S’ blade and process until sticky and starting to adhere together.

Line your slice tin with baking paper and press the base in firmly, level off and place in the freezer (if you’re in the Northern hemisphere at the moment putting it in the fridge will probably be fine) while you make the chocolate topping.

To make the topping combine the ingredients in a small saucepan over a very low heat and gently stir as it melts and combines.  Let cool very slightly before pouring over the base and placing back in the freezer to set completely.