Wednesday, June 25, 2014
GAPS-Friendly Mint Chocolate Bars
BASE, DRY INGREDIENTS:
1/4 cup coconut flour
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
BASE, WET INGREDIENTS:
1 cup almond butter
1/4 cup coconut oil, melted or softened
1/3-1/2 cup honey
1 Tb homemade vanilla
2 eggs or 4 egg whites
1 cup coconut oil
4 Tb honey
1/4 cup water or coconut milk
10 drops peppermint essential oil or 1/4 tsp peppermint extract
2/3 cup coconut milk
3-4 oz chocolate bar, coarsely chopped (see below for recipe)
Preheat oven to 325 degrees. Grease 8" square pan.
Whisk dry base ingredients together in small bowl.
In medium bowl, cream almond butter & coconut oil together. Gradually mix in honey and then the vanilla and eggs. Mix in the dry ingredients thoroughly. Spread batter into prepared pan and bake for about 30 minutes. Let it cool completely.
While cooling, cream the coconut oil and honey together. Slowly mix in the peppermint and the water or coconut milk. Use electric hand mixer if necessary. Spread over cooled base layer.
For the chocolate topping, heat the coconut milk until it simmers, then pour over chopped chocolate in heat-proof bowl. Let it set for 2 minutes then whisk the two together. Let it cool until it thickens. If it doesn't thicken enough, mix in 2 Tbs coconut flour. Spread over the mint layer. Refrigerate bars.
adapted from the Paleo Chocolate Lovers' Cookbook by Kelly V. Brozyna
MY CHOCOLATE BAR RECIPE:
In double boiler (or heat-proof bowl over a pot of simmering water) melt 6 oz unsweetened baking chocolate (roughly chopped) and 2 Tb cocoa butter. Stir over low-med heat until melted. Remove from heat and add 2 more oz. unsweetened baking chocolate, roughly chopped. Stir until melted. Once melted thoroughly, mix in 1/4 tsp vanilla extract and 3/4 cup raw organic honey. Spread out on parchment paper and refrigerate until firm. Break up into pieces and store in refrigerator. Makes great candy or can be used in recipes, as above.