Cherry Mama's Paleo Chocolate Cherry Bombs

I am just enjoying my afternoon snack while my kiddos nap. I love mommy time. This time of day is very easy to undo how hard I worked all morning. 

But today had *nom nom* not Bon Bon! 

My newest treat is chocolate! *gasp* Using nothing but the most basic ingredients you can become a chocolatier. ( I so feel like one now.)  Sometimes  I think I eat Paleo because I want to be difficult challenged.

The basics of Paleo Chocolate is just coconut oil, cocoa, and honey. Yup. That's it. But I decided to dress it up a bit. Why not. I have always loved dark chocolate and fruit.I don't know what it is about that pairing! *Drool*

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They got sort of messy when they didn't need to be. I couldn't find my silicone tray. Which would of been adorable because they are cute little stars.  I just had foil cupcake liners and I had to manipulate them a bit.  I think they look like Hans Solo frozen in carbonite. 

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♥Cherry Mama's Cherry Bombs♥

1/4 cup raw unrefined coconut oil

1/4 cocoa powder (as pure and natural as you can find it)

2 tsp. Raw unfiltered organic honey

1 tsp of Maple extract

Cherries 

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Melt oil,with honey and optional extract over stove, low heat, you don't want it to boil. Add in  cocoa powder use a whisk or fork.( I recommend using extract, because decadence is the point here). Plus pure cocoa can be a bit bitter for some. I used maple because it reminded me of the filling in those assorted chocolate trays :-)  It went amazing with the cherries. Place your cherries in your silicone tray or foil cups and pour chocolate over them. Move quick because if you dilly dally it starts to set in the pan and it can get a chunky look. Which happened to me, because I was dicking about with the foil cups! Let them set in the fridge or freezer for about 30 minutes. Then *nom nom*. Keep in fridge.

The base recipe

1/4 cup raw unrefined coconut oil

1/4 cocoa powder (as pure and natural as you can find it)

2 tsp. Raw unfiltered organic honey

1 tsp. of Pure Organic Vanilla Extract (optional)

The base recipe

1/4 cup raw unrefined coconut oil

1/4 cocoa powder (as pure and natural as you can find it)

2 tsp. Raw unfiltered organic honey

1 tsp. of Pure Organic Vanilla Extract (optional)

Want more?

Repeat process, this time add orange extract!
The possibilities... endless. I love playing with extracts, I went to the store the other day and I was just in awe of all the flavors available. Too many ideas, I could spend a fortune.
But some basic favorites:
Shredded coconut with Almond Extract
Almonds, with Almond...
Dried fruits with what ev!

I bet you have Almond Butter? Are you ready for big time Paleo Food Porn!!!??? Check out these naughty *nom noms*

Oh I just died... best photo project today. I have had no breakfast or lunch because of all my hard work here;-)

For almond butter cup, I used my base chocolate recipe, with vanilla extract. I didn't do almond I was afraid there wouldn't be any separation of tastes from the almond butter and chocolate. But by all means 'go nuts'. I am sure I will go down that path eventually. 

So don't laugh had to line my muffin pan with tin foil! But it worked perfect. Mkle up a batch pour in your cups, let set. Once hardened use 1/2 tsp of almond butter. Put a dollop in the middle and spread it out a little, but not to the edge. 

I know foil... it so worked!

After adding your almond butter put back in the fridge  while you make up another batch of chocolate. (I only say this because its 90 degrees outside things were getting a bit oily.) Whip those puppies back out and pour your chocolate. Optional add almonds to the top. Toss back in the fridge. Should set in about 30 minutes. I so a little prod test if I am getting a bit 'ancy in the pancies'. 

Did I tell you I LOVED this photo project! 

Maybe a little too much.

Homemade Kind Bars

If you have read my previous posts I am a granola bar addict. But after adjusting my favorite recipe, and trying new recipes I became just plain bored. I wanted more of a challenge. I also wanted something raw, with no oats. Time to tackle a Kind bar. I wanted nothing but nuts and berries. I wanted to live like the squirrels do. Not so much. But I wanted some pure nutty goodness full of fruit and chia seeds. I also hate peanut butter, so I had to create something that will stick together without it. Upon research I found that although honey is pretty damn sticky it ain't going to keep your nuts together (some might beg to differ ;-) !). I came across only a couple of recipes that peaked my interest. The common 'bond' between them was brown rice syrup. This will act as your glue, and it also hardens after a small stint in the oven and a cooling process. Of course I can't leave well enough alone and I had to change my ingredients and make it my own. I just can't follow directions, even if it's the first time, and I should try the recipe first. Nope. Won't do it.

I am always inspired when I go through the bulk areas of the natural store. I just want to get everything, fill up baggies of things that I don't know how to use. Then come home and do lot's research. I am aces when it comes to that BTW. There is never a reason to not know something. But this once 'created for research inter-webby-net thingie' tool is now a free-for-all-of -f*#k all! I think that adds a bigger challenge of learning how to weed through the crap, and know who is just a freaking whack-a-do (but that too is fun!).

I did not chop my nuts, I lightly rolled them over with my rolling pin under parchment paper. I wanted them no smaller than halved. They just look better in the bar.

Recently I wanted to take my granola bars and un-granola them. I wanted to use whole nuts, berries, seeds, and no flour. But how to stick it all together? My friends; Brown Rice Syrup is the answer. I was able to find one recipe that engaged me, and of course I mixed it up to suite the things I like.  Or now try my no bake Lara Bar recipe! Done in minutes.

Chopping and pitting dates was a hard task... so sticky and sweet. Yummy.

Grain Free Granola Bars
Adapted from Camilla’s Enlightened Cooking
Serves: 15, 3×4 bars

2 cups raw nuts, roughly chopped (I used 1 c Almond, 1 c Hazelnuts)
1 cup raw seeds (I used Chia)
1/3 cup unsweetened large coconut flakes
1/3 cup minced dried apricots (I used dates and added dried cranberries )
1/4 tsp fine sea salt
1/3 cup honey
1/3 cup brown rice syrup
1 pinch ground cinnamon
1 pinch ground black pepper

1. Preheat oven to 350F.
2. ( I did not do this step, I just don't like the taste of toasty nuts)Scoop the chopped raw nuts and seeds onto a 1/4 sheet pan (9×13), and toast for 15 minutes, stirring at the 7 minute mark, to ensure the nuts don t burn. Add the coconut flakes when you stir.
3. When the nuts are toasted, scoop them into a medium mixing bowl. Add the minced dried fruit and stir together.
4. Pour the brown rice syrup, honey, salt, pinch of cinnamon and black pepper in a small bowl. Warm in the microwave on the lowest setting for 15-30 seconds to gently heat the syrup to make it easier to stir into the nuts and fruit.
5. Pour the warmed syrup mixture over the nuts, using a spatula to ensure that you get every last drop. Stir the nuts and syrup together. Put a little elbow grease into it to ensure that all the fruit and nuts get an even glossy coating of syrup.
6. Line the sheet pan with parchment paper, and spray with oil.
7. Scoop the nut & fruit mixture onto the lined cookie sheet, and spread with a spatula. Next, spray a second sheet of parchment to cover the bars as you press the mixture firmly into the pan. Peel the top layer of parchment off when done pressing the bars together.
8. Place the bars back in the oven for 15 minutes.
9. Remove the bars from the oven and let cool for 15 minutes, then proceed to cut them while they re still slightly warm. If they fully cool before cutting, they will not slice into neat squares – they will break unevenly into shards.
10. Gently lift the bars out of the pan by the parchment liner, and use a chef knife to slice the bars into squares while still on the parchment – otherwise they will stick.
11. Once cut, use a butter knife to separate the bars from the paper, and store in a container with sheets of parchment between layers to prevent sticking. Store in the fridge for 2-3 weeks.

A great way to pack them down is use a rolling pin. That's why I used a cookie sheet.

I put mine in the fridge until hardened, I had no problem cutting them. They were a little too sticky to cut if I didn't do so and I didn't want to ruin them.

They taste amazing, they are also very filling. The whole nuts where crunchy, the dates and cranberries like fresh sweet burst. And a special treat if you get a corner bit where the brown rice syrup baked it's a tasty crunch treat. I wasn't sure how the brown rice syrup would taste, I am very pleased. It makes an amazing adhesive!

Happy *Nom Noms*
Also see my Lara Bar recipe, no bake, no rice syrup!

Looking for Lara Bars?