This is a variation of a recipe from our new book Mediterranean Paleo Cooking. The one in our book has lemon zest and pistachios. I made this for my family who lives in the south so I added pecans. These are kind of like rich truffles and they will become a favorite in your gluten free arsenal. I don’t think people should eat treats very often and I think they are better off choosing real food like meat and vegetables 99% of the time but I am know that life is about being in the moment and celebrating. This is a great dish that can be made lower carb if desired and it will impress people at any gathering and they won’t know they are eating something that is full of unrefined ingredients.
Paleo Chocolate Pecan Bites (sugar free option)
Prep time: 30 minutes
Cook Time: 10 minutes
Yield: about 30 bites
1/3 cup full-fat, canned coconut milk
16 ounces dark chocolate (80% cacao)
1/4 cup coconut oil
2 large eggs, beaten
2 cups coconut sugar
1 1/2 cups blanched almond flour
1 3/4 cups cocoa powder
1 teaspoon vanilla extract (gluten-free)
2 cups chopped pecans
In a saucepan over medium heat, warm the coconut milk for 3 minutes. Add the chocolate and fat to the pan while stirring. Continue stirring and heating the mixture for 2 minutes. Remove the saucepan from the heat. Stir in the eggs and stir for 1 minute.
Put the saucepan back on the burner, still over medium heat, and add the coconut sugar, almond flour, cocoa powder, and vanilla. Stir the mixture well for 2 minutes and then remove from the heat. Let the chocolate mixture cool for 15 minutes.
Form the chocolate mixture into 1-by-2-inch rectangles with your hands and then cover them liberally with chopped pecans. Place the squares on a platter and let them chill in the refrigerator for 1 hour before serving.
For a lower carb option: Use unsweetened baking chocolate with 100% cacao instead of 80%. Use 2 teaspoons stevia extract in place of the coconut sugar. Add 2 eggs and 1/3 cup coconut milk.
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