when cooking the recipes with chocolate, i used 85% cocoa

2

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

Pg8

Chocolate Banana Ice-

Creams

Pg9

Chocolate Orange Pg10

Fruit Kebabs with Coconut

Chocolate Sauce

Pg11

Chocolate and Coconut

Custard

Pg11

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recording or otherwise, without the prior written permission of the copyright holder.

3

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.

4

Banana Chocolate Cake

Ingredients

¼ cup oil

¼ cup honey

2 eggs

1 cup almond meal

½ cup cocoa powder

3 bananas, mashed

Instructions

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.

Chocolate Beetroot Cake

Ingredients

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


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.




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.

5

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


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.

6

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


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.

Line a cake tin with baking paper and oil, poor in

chocolate mixture.




Leave to cool. Dust with cocoa powder to serve.

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.

7

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


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.

8

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.

9

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.

10

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.

11

Fruit Kebabs with Coconut Chocolate

Sauce

Ingredients

1 orange, peel removed, diced

1 green apple, diced

1 cup rockmelon, diced

50g chocolate

1tbs coconut cream

¼ cup water

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.

Chocolate and Coconut Custard

Ingredients

2 cups coconut milk

3 eggs

100g chocolate, coarsely grated

1tbs honey

Instructions


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.

when cooking the recipes with chocolate, i used 85% cocoa

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