When Cooking The Recipes With Chocolate, I Used 85% Cocoa

When cooking the recipes with chocolate, I used 85% cocoa chocolate. The chocolate contained slight amounts of soy lecithin which is a non-paleo friendly ingredient. These recipes can be made with chocolate containing a higher cocoa content which will allow it to become more paleo friendly, however the end result may become quite bitter.

CONTENTS ________________________________ Table of Content

Pg2

Chocolate Orange Cake

Pg3

Banana Chocolate Cake

Pg4

Chocolate Beetroot Cake

Pg4

Warm Chocolate Cake

Pg5

Coffee Chocolate Cake

Pg6

Chocolate Mousse

Pg6

Nutty Pan Forte

Pg7

Chocolate Coconut Snack Bar Chocolate Banana IceCreams Chocolate Orange

Pg8

Fruit Kebabs with Coconut Chocolate Sauce Chocolate and Coconut Custard

Pg11

Pg9 Pg10

Pg11

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Chocolate Orange Cake Ingredients 3 eggs, separated 1/3 cup olive oil ½ cup honey 1½ cups almond meal ½ cup cocoa powder Grated rind and juice from one large orange

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced Cream egg yolks, oil and honey in a large bowl until light and fluffy. Add almond meal cocoa powder orange rind and orange juice, combine well. In a separate mixing bowl beat the egg whites until stiff peaks form, fold well into chocolate orange mixture. Line a cake tin with baking paper and poor in chocolate orange mixture. Place in oven for 50-60min or until cooked. Test by inserting a knife into the middle of the cake, if it comes out clean it is cooked through.

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Banana Chocolate Cake

Chocolate Beetroot Cake

Ingredients

Ingredients

¼ cup oil ¼ cup honey 2 eggs 1 cup almond meal ½ cup cocoa powder 3 bananas, mashed

2 large beetroot or 2 cups worth of grated beetroot 1½ cups almond meal ½ cup cocoa powder 1/3 cup honey 1tsp baking powder (optional, not paleo) 3 eggs

Instructions Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Pre-heat oven to 180 degrees Celsius, fan-forced. Cream oil, honey and eggs in a large bowl until light and fluffy. Add almond meal cocoa powder and bananas and combine well. Line a cake tin with baking paper and poor in banana mixture. Place in oven for 50-60min or until cooked. Test by inserting a knife into the middle of the cake, if it comes out clean it is cooked through.

Peel beetroot and boil in water for 40-60min, or until tender and cooked through. Remove from pan and leave to cool. When beetroot has cooled, grate and remove excess liquid. Place grated beetroot in a large mixing bowl along with other ingredients and combine well using a wooden spoon. Line a cake tin with baking paper and poor in beetroot mixture. Place in oven for 50-60min or until cooked. Test by inserting a knife into the middle of the cake, if it comes out clean it is cooked through.

NOTE: If you would prefer not to use baking powder, separate 2-3 eggs and beat the egg whites until stiff peaks form, then fold into the zucchini mixture. This will help in aerating the cake.

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Warm Chocolate Cake Ingredients 5 eggs, separated 1/3 cup maple syrup 2/3 cup oil 100g chocolate 1tsp 100% vanilla extract 1cup almond meal

Instructions Pre-heat oven to 200 degrees Celsius, fan-forced. Cream oil, maple syrup and egg yolks in a large bowl until light and fluffy. Melt chocolate in a pan over low heat. Add to bowl along with vanilla extract and almond meal, combine well. In a separate bowl beat egg whites until stiff peaks form, add half the egg whites to chocolate mixture a fold carefully. Add remaining egg whites and fold well into mixture. Line a cake tin with baking paper and oil, poor in chocolate mixture. Place in oven for 10min, reduce heat to 170 degrees Celsius and cook for a further 4-5min or until cooked. Test by inserting a knife into the middle of the cake, if it comes out clean it is cooked through. Cool for 5min before serving.

5

Coffee Chocolate Cake Ingredients 100g chocolate ¼ cup oil 2tbs strongly brewed black coffee ¼ cup cocoa powder 3 eggs, separated 2tbs honey ½ cup almond meal

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Melt chocolate in a pan over low heat then add to a medium sized mixing bowl along with oil and coffee, combine well. Add cocoa powder, egg yolks, honey and almond meal and combine well. Beat egg whites until stiff peaks form and then fold into the chocolate mixture.

Chocolate Mousse Ingredients ½ cup grass fed butter 1/3 cup honey 80g chocolate 3 eggs Strawberry to Serve

Instructions Cream butter and honey in a medium sized mixing bowl. Melt chocolate and add to butter and honey mixture, beat for 30seconds. Add eggs and beat for 3-4min or until light and thick. Refrigerate until serving.

Line a cake tin with baking paper and oil, poor in chocolate mixture. Place in oven for 40-45min or until cooked. Test by inserting a knife into the middle of the cake, if it comes out clean it is cooked through. Leave to cool. Dust with cocoa powder to serve.

6

Nutty Pan Forte Ingredients ½ cup almonds ¼ cup hazelnuts 1/3cup pistachio nuts 2/3 cup raisins 2tbs cocoa powder 1tsp ground nutmeg 1tsp all spice 1tbs ground cinnamon ½ cup melted honey

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced. Place all ingredients in a large mixing bowl and combine well. Spread mixture onto a baking tray lined with baking paper and place in oven for 5min. Remove from oven and leave to cool in refrigerator. Serve when cooled and hardened.

7

Chocolate Coconut Snack Bar Ingredients ¾ cup almonds 1 cup walnuts 3tbs desiccated coconut or freshly grated coconut 3tbs cocoa powder ¾ cup dates

Instructions Blend all ingredients in a food processor or blender. Press mixture firmly into a tray lined with baking paper to prevent sticking. Cool in fridge for a few hours. When cooled, remove from tray and cut into bar shapes.

8

Chocolate Banana Ice-Creams Ingredients 2 medium bananas 100g chocolate 2 paddle pop sticks

Instructions Cut one end off the bananas to form a flat base. Insert a plastic or wooden paddle pop stick into each banana enough so it holds firm. Melt chocolate in a pan over low heat. When melted, poor chocolate onto a plate or flat surface. Roll bananas in the chocolate until well coated, using a knife to spread chocolate over bananas if needed. Place bananas on a plate lined with baking paper and freeze for 6-8hrs, or until bananas have frozen.

9

Chocolate Orange Ingredients 1 large orange 50g chocolate

Instructions Place orange in a refrigerator for 3-4hrs or overnight to cool. When cooled, cut orange into quarters. Melt chocolate in a pan over low heat. When melted, use a knife to spread the chocolate over orange quarters. Place oranges on a plate lined with baking paper and return to fridge. Serve when chocolate has hardened.

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Fruit Kebabs with Coconut Chocolate Sauce

Chocolate and Coconut Custard Ingredients

Ingredients 1 orange, peel removed, diced 1 green apple, diced 1 cup rockmelon, diced 50g chocolate 1tbs coconut cream ¼ cup water

2 cups coconut milk 3 eggs 100g chocolate, coarsely grated 1tbs honey

Instructions Pre-heat oven to 180 degrees Celsius, fan-forced.

Instructions Melt chocolate in a pan over low heat. When melted stir in coconut cream and water. Place into a serving bowl. Thread 4-5 pieces of fruit onto a bamboo skewer and serve along side coconut chocolate dipping sauce.

Place all ingredients in a bowl and combine well. Poor mixture evenly into three oven proof dishes and place in a large baking dish. Poor enough water into the baking dish to come halfway up to the individual dishes. Place in the oven for 30-40min, or until custard has set. Test by inserting a knife into the middle of the custard, if it comes out clean it is cooked through. Serve warm.

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