ChocolateCRAZY

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PaleoHacks, LLC retains 100% rights to this material and it may not be republished, repacked and/or redistributed for any purpose whatsoever without the express written consent from the owners of PaleoHacks, LLC.

RECIPES

01 - Zero-Baking Dark Chocolate Haystacks..................................................... pg.04

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pg.06

pg.07

pg.08

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pg.11

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pg.13

pg.14

02 - Silky Dark Chocolate Avocado Truffles.......................................................

03 - Dark Chocolate Bacon Bark..............................................................................

04 - Dark Chocolate Pistachio Bark.......................................................................

05 - Ice Cube Tray Dark Chocolate..........................................................................

11 - Fudgey Paleo Brownies........................................................................................

06 - Gimmie-The-Good-Stuff Chocolate with Coconut Oil.......................

07 - Coconut Oil Fudge and Coconut Oil Honey Butter...............................

08 - White Chocolate Bark with Cranberries and Pistachios...................

09 - Raw Chocolate Cashew Tart.............................................................................

10 - Dairy-Free Funky Monkey Popsicles.............................................................

RECIPE MEASUREMENTS KEY

tablespoon = Tteaspoon = t

MEGAN OLSONRecipe author

skinnyfitalicious.com

pg. 4

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

ZERO-BAKING Dark Chocolate Haystacks

10 minutes 1 hour 12 servings

● 1 cup dark chocolate

● ●●½ T coconut oil

● ●½ cup unsweetened shredded

coconut

● ●½ cup raisins

● ●½ cup chopped walnuts

● ●●Dash of sea salt

1. Prepare a baking sheet by lining it with parchment

paper.

2. Place dark chocolate chips and coconut oil in a

glass bowl over a saucepan filled with water. Make

sure the surface of the water doesn’t touch the bottom

of the bowl. Bring the water to a simmer.

3. Stir in chocolate chips and coconut oil. As soon as

they start to melt, turn off the heat. Set aside to cool.

4. In a separate medium bowl, stir together nuts, dried

fruit, and shredded coconut. Then add the mixture to

the melted chocolate, and stir to combine.

5. Form haystacks by scooping 2 tablespoons of the

mixture onto the prepared baking sheet. Sprinkle each

one with sea salt.

6. Before eating, place in the freezer for a minimum of

one hour

MEGAN OLSONRecipe author

skinnyfitalicious.com

pg. 5

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

SILKY DARK CHOCOLATEAvocado Truffles

30 minutes 2 hours 3-4 servings

● ●1 ripe, medium avocado

● ●½ cup dates, soaked and

drained

● ●¼ cup dark cocoa powder + 2 T

reserved for dusting

● ●●1 ½ T melted coconut oil

● ●●1 ½ T coconut flour

● dash of sea salt

1. Place all ingredients in a blender (except for the 2

tablespoons of cocoa powder, which are reserved for

dusting).

2. Blend on high for 5 minutes (until silky smooth).

3. Prepare an assembly line with a plate and a

parchment paper. Tape the paper down to prevent

it from moving. Sprinkle it with the 2 tablespoons of

cocoa powder.

4. Scoop one tablespoon of the batter and roll into a

ball.

5. Roll the ball over the cocoa powder on the

parchment paper. Place it on the plate.

6. Repeat until all batter is rolled into balls and covered

in cocoa powder.

7. Refrigerate balls 2-3 hours until hardened and enjoy!

HEATHER RESLERRecipe author

cookituppaleo.com

pg. 6

Prep Time:

Ingredients: Instructions:

Cook Time: Yield: 20 minutes 0 minutes 6 servings

● 6 slices bacon

● ●●7 oz dark chocolate

● ●●2 T pure maple syrup

● ●●1 T coconut milkfilling (use

less for a milder peppermint

taste)

● ●●Chocolate shavings, optional,

for garnish

1. Line a cookie sheet with aluminum foil or parchment

paper.

2. Heat up a large skillet over medium heat and add

the bacon. Cook until crispy. Let cool and chop into

small pieces.

3. Melt the chocolate with the maple syrup in a small

saucepan over low heat or in the microwave.

4. Spread the chocolate out on the prepared cookie

sheet and sprinkle with the bacon and a bit of

unrefined sea salt.

5. Freeze until set, about 10 minutes.

6. Break into pieces. Store in an airtight container in the

refrigerator.

DARK CHOCOLATEBacon Bark

DIANA KEUILIANRecipe author

RealHealthyRecipes.com

pg. 7

Prep Time:

Ingredients: Instructions:

Cook Time: Yield: 30 minutes 2 hours 6 servings

● ●●20 oz dark chocolate

● ●●½ tsp vanilla extract

● ●●¼ tsp almond extract

● ●●1 tsp coconut oil

● ●●1 cup pistachios, shelled,

roasted and salted

1. Line a pan (that fits in your freezer) with parchment

paper.

2. In a double boiler, gently melt the chocolate over

low heat. Remove from heat, add the vanilla and

almond extracts and coconut oil.

3. Add the pistachios and mix until fully coated.

4. Spread the chocolate pistachio mixture over the

prepared pan and smooth out. Freeze for a couple of

hours until solid.

5. Remove from freezer and cut into pieces.

DARK CHOCOLATEPistachio Bark

MEGAN OLSONRecipe author

skinnyfitalicious.com

pg. 8

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

ICE CUBE TRAYDark Chocolate

5 minutes 4 hours 9 servings

● 3 cups unsweetened almond or

coconut milk

● ●●2 T unsweetened cocoa powder

● ●½ t chocolate or vanilla extract

● ●½ cup dark chocolate chips

● ●●Optional: cinnamon, cardamom,

nutmeg, allspice, espresso

powder, coconut oil

1. Heat a medium saucepan on medium heat. Add

milk, cocoa powder and chocolate extract. Whisk the

ingredients together constantly for 5 minutes until

thick and frothy. Turn off the heat.

2. Add dark chocolate chips to a heatproof (glass or

metal) bowl, then pour the hot milk mixture over the

chips. Whisk the chips until they melt completely.

3. Transfer the mixture to an ice cube tray (make sure

the chocolate isn’t hot), dividing it evenly among each

cavity.

4. Place in the freezer 3-4 hours, or until hardened.

Remove from the ice cube tray to enjoy.

FELICIA LIMRecipe author

dishbydish.net

pg. 9

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

GIMMIE-THE-GOOD-STUFFChocolate with Coconut Oil

15 minutes 2 hours 5 servings

● ●●1 cup coconut oil

● ●●½ cup unsweetened cocoa

powder

● ●●¼ cup maple syrup

● ●●2 t vanilla extract

● ●●¼ cup chopped raisins

● ●●¼ cup chopped almonds

● ●●¼ cup chopped cashews

1. Melt the coconut oil in a small saucepan.

2. Mix in the cocoa powder, maple syrup, and vanilla

until you get a homogeneous mixture.

3. Pour the chocolate mixture into the cavities of a

silicon chocolate mold.

4. Drop chopped raisins and nuts into each cavity.

5. Chill the chocolate mixture in the refrigerator for at

least 2 hours (until firm), and serve!

PALEOHACKS TEAMRecipe author

blog.paleohacks.com

pg. 10

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

COCONUT OIL FUDGEAND COCONUT OIL

Honey Butter10 minutes 2 hours 12 servings

Coconut Oil Chocolate Fudge:

● ●●1 cup coconut oil (melted or in

liquid form)

● ●●1 cup cocoa powder

● ●●½ cup honey

Coconut Oil & Honey Butter:

● ●●1 cup coconut oil (melted or in

liquid form)

● ●●¼ cup honey

Coconut Oil Chocolate Fudge:

1. Place all of the ingredients in a mixing bowl and

use an electric hand mixer to blend into a smooth

consistency.

2. Pour the fudge onto a tray lined with baking paper

then place into the fridge for 1-2 hours or until set.

3. Cut into slices and serve.r in a storage container up

to one week.

Coconut Oil & Honey Butter:

1. Place all of the ingredients in a mixing bowl and use

an electric beater to whip together until light and fluffy.

2. Serve on-top of Paleo muffins, Paleo breads,

coconut flour pancakes, etc.

DINA HASSANRecipe author

dhfoodphotography.com

pg. 11

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

WHITE CHOCOLATE BARKWITH

Cranberries + Pistachios10 minutes 1 hours 8 servings

● ●●1 cup melted cocoa butter

● ●●¼ cup cashew butter

● ●●3 T raw honey

● ●●1 vanilla bean (seeds only)

● ●●⅛ t salt

● ●●⅓ cup shelled, unsalted

pistachios

● ●●⅓ cup dried cranberries

1. Line a 9 x 13” rimmed baking sheet with parchment

paper. Set aside.

2. Coarsely chop dried cranberries and pistachios. Set

aside.

3. In a double boiler, add cocoa butter. Stir gently and

melt completely (or about 5 minutes).

4. Remove cocoa butter from heat. Add cashew butter,

honey, salt, and vanilla seeds. Stir until combined.

5. Add mixture to a blender and blend for about 30

seconds. (This step prevents the ingredients from

separating as they chill.)

6. Spread mixture onto prepared pan in an even layer.

Sprinkle with cranberries and pistachios.

7. Place tray in freezer, and set for 1 hour. Remove from

freezer, roughly chop into pieces, and enjoy!

FELICIA LIMRecipe author

dishbydish.net

pg. 12

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

RAW CHOCOLATECashew Tart

30 minutes 3 hr 30 min 4 servings

For the Almond Crust:

● ●●2 ½ cups almonds

● ●●½ cup coconut oil (melted)

For the Chocolate Cashew Filling:

● ●●1 ½ cups cashews (soaked 1

● hour and drained)

● ●●¾ cup water (or more as

needed)

● ●●½ cup raw cacao powder

● ●●¼ cup honey

● ●●¾ cup coconut oil (melted)

1. Grease a medium tart pan with coconut oil.

2. Place the almonds in the blender. Blend until you

get a fine meal.

3. Transfer the almond meal to a large bowl. Add in the

coconut oil, mixing well with a spoon.

4. To create the crust, press the almond-coconut oil

mixture into the bottom and sides of the tart pan.

5. Let the crust chill in the freezer for at least 30

minutes (until it’s firm).

Wash the blender.

6. Put soaked cashews, water, cacao powder, honey,

and melted coconut oil into the blender.

7. Blend until thick and creamy.

8. Pour the filling over the tart crust.

9. Chill in refrigerator for 3 hours before serving.

THE REAL FOOD DIETITIANS

Recipe author

therealfoodrds.com

pg. 13

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

DAIRY-FREEFunky Monkey Popsicles

20 minutes 4 hours 3-6 servings

● ●●1 14-ounce can full-fat coconut

milk

● ●●¼ cup water

● ●●½ t pure vanilla extract

● ●●2 T raw honey

● ●●2 T raw cacao powder

● ●●2 large bananas cut into 18-24

slices

● ●●4 oz. dark chocolate chips

● ●●1 t coconut oil

● ●●⅓ cup chopped almonds or

pistachios

● ●●Sea salt

1. Drop 3-4 banana slices into each freezer pop moldand set aside.2. Place coconut milk, water, vanilla, honey and cacaoin a blender and blend until well combined.3. Fill freezer pop molds with coconut milk mixture,being careful not to overfill and to allow for expansionwhen the pops freeze.4. Insert sticks into molds. If using wooden sticks,place a sheet of aluminum foil over the top of the filledmolds and gently poke sticks through the foil to keepthem upright until pops freeze solid.5. Place pops in freezer and freeze 4 hours orovernight, until solid.6. When ready to dip pops in chocolate, remove fromthe molds and place them on a baking sheet in thefreezer until you’re ready to dip them in chocolate.7. Melt chocolate chips and coconut oil in small glassbowl set over a small pan of simmering water (or in adouble boiler). Stir gently until smooth and liquefied.8. Remove pops from the freezer and dip the top ofeach pop in the melted chocolate or drizzle over thepops using a spoon. Allow excess chocolate to drip offbefore rolling in chopped nuts and sprinkling with seasalt.9. Return pops to baking sheet and store in freezeruntil ready to serve.with an electric mixer.10. Add in coconut sugar and stir everything together.11. Top hot chocolate with whipped cream and enjoy!

DEANNA DORMANRecipe author

thelivefitgirls.com

pg. 14

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

FUDGEYPaleo Brownies

10 minutes 10 minutes 6-8 servings

● 3 very ripe bananas

● 4 T almond butter

● ¾ cup almond flour

● 3 T cocoa powder

● 1 t baking powder

● 2 T coconut oil

● 2 ounces dark chocolate

1. Preheat oven to 325ºF and grease a 5×9 baking dish

with coconut oil.

2. In a large bowl mash the bananas and almond

butter. Add the almond flour, cocoa powder, and

baking powder.

3. In a small bowl microwave the chocolate and

the coconut oil in 30 second increments until the

chocolate is almost melted. Stir the mixture until the

chocolate is completely melted, and pour into the

banana mixture, and stir to combine.

4. Pour the batter evenly into the baking dish and

bake for 50-60 minutes, or until a toothpick comes out

clean.

5. Let cool for at least one hour before cutting.

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ChocolateCRAZY

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