Chocolate is one of those grey areas in the Paleo world. Most conventional chocolate has sugar and soy. Many have chosen to use the darkest chocolate possible (like me) in moderation, and making your own Paleo chocolates is actually quite easy!
The amount of sweetener I have used in these is quite low. I like my chocolates pretty dark! It is totally acceptable to add additional sweetener to match your preferences! Too much additional liquid sweetener will make for a very soft and melty end product however, so do not get too carried away!
In these luscious truffles, I wanted to marry dark chocolate and tart berries, but using fresh berries with all their water content would be tricky.
Enter freeze dried berries. These bad boys are easy to whir up into a fine powder in a blender and they pack a concentrated flavor punch! I recently used them to create a Raw Strawberry Macaroon like Hail Merry’s new flavor, yum!
These truffles are super dark chocolate with a strong raspberry finish! A few bites will satisfy that chocolate monster lurking within, promise!
KEY HOMEMADE CHOCOLATE INGREDIENTS:
- Fat . Cocoa butter is the most authentic, but butter, palm shortening, and coconut oil also work.
- Cocoa powder
- Sweetener. I have used honey/coconut nectar, stevia, and palm sugar all with success. They each have their own flavor profiles, and palm sugar needs to be dissolved in the warm fats to disappear. Powdered Swerve would also be an option for low-carb!
- I use my own homemade coconut butter for this ($4/2 cups, apx), but you can also find it in well-stocked grocery stores, or online.
- Freeze dried raspberries are carried at Trader Joes, and I also get them online.
- Cocoa butter is literally the fat from the cacao bean. It has a strong, deep, chocolatey flavor that is a key in great homemade chocolate. It is important that you buy a variety that is specified as food grade. I find it is much cheaper online than in the stores, I get mine here.
- I like to use a high quality cocoa powder. Some of the commercial varieties leave a lot to be desired. I never realized how much it impacted the chocolate taste until I couldn’t find my favorite kind and bought what was available…HUGE difference. My favorite (that I have tried so far) is Dagoba.
SHORTCUT? If you prefer to forgo the homemade chocolate route, just use any favorite melted chocolate! Lily’s is a popular sugar free brand you can purchase.
Here are some other homemade chocolate candies you could try!
- ¼ cup (4 oz) melted cocoa butter, divided. Can use palm shortening, coconut oil, or butter if you prefer.
- 6 tablespoons coconut oil, divided
- ¼ cup coconut butter
- ¾ cup cocoa powder, divided
- 1 bag freeze-dried raspberries, blended into a powder and sifted to remove seeds
- 3 tablespoons honey or coconut nectar(to taste) , divided. Can also use powdered Swerve for low-carb.
- 2 teaspoons vanilla extract
- ⅛ teaspoon sea salt
- In a small saucepan over low heat, gently melt ¼ cup cocoa butter and 2T coconut oil.
- Once liquified, whisk in the coconut butter until smooth.
- Remove from the heat and whisk in remaining ingredients (remember to sift those seeds out first so as NOT to have that seedy crunch!)
- Taste the mixture and add more salt or sweetener if you like. I use powdered stevia is I want more.
- Pour into a bowl, place in the fridge to solidify (about 30 minutes or so). (If you are doing the rectangular or molded chocolate route, poor this warm mixture into your molds now and skip to step 7!)
- When the mixture feels cool and ready to handle, remove and begin your molding. To keep my hands clean, I used a small cookie scoop. Additionally, you could roll the mixture into bite-sized balls with your hands!
- Place back in fridge to firm up again while you prepare the coating, as necessary
- For the coating:
- In the same saucepan over low heat, melt the remaining cocoa butter and coconut oil.
- Once melted, remove from the heat and stir in the cocoa powder and honey.
- Taste and add more sweetener if you like.
- Using a toothpick or skewer, impale those waiting truffles and dip into the waiting coating. If you like your coating thicker, you will want the coating to cool a bit to thicken. I prefer my coating thin, so I start dipping right away.
- Let all the extra coating drip back into the bowl, and place on a Silpat or parchment lined cookie sheet to cool.
- Once solid, you can either drizzle some additional coating over the tops to dress them up or store them as is in an airtight container. These will hold at a cooler room temp (sorry South-westerners!), but I choose to store them in the freezer.
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