Paleo Fruit and Nut Chocolate
Indulge in the perfect guilt-free treat with this Paleo Fruit and Nut Chocolate recipe! Combining rich, velvety homemade chocolate made from cocoa butter, cocoa powder, and a touch of honey with crunchy almonds and walnuts, and chewy bursts of dried cranberries and apricots, this recipe delivers a harmonious balance of flavors and textures. Naturally sweetened and free of refined sugars, it's an excellent dessert or snack for those following a paleo lifestyle. With just 15 minutes of prep and 10 minutes of cooking time, this quick and easy recipe is ideal for satisfying your sweet tooth without compromising on wholesome ingredients. A pinch of sea salt enhances every luxurious bite, making it a crowd-pleasing option for sharing—or keeping all to yourself! Perfectly suited for paleo-friendly, gluten-free, and dairy-free diets, this homemade chocolate is sure to become a favorite.
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Recipe Information
Ingredients
- 100 grams cocoa butter
- 50 grams cocoa powder
- 50 grams honey
- 1 teaspoon vanilla extract
- 50 grams almonds, chopped
- 50 grams walnuts, chopped
- 30 grams dried cranberries
- 30 grams dried apricots, diced
- 1 pinch sea salt
Instructions
Prepare a flat baking sheet by lining it with parchment paper or a silicone mat.
In a double boiler or a heatproof bowl over a pot of simmering water, melt the cocoa butter, stirring occasionally, until it is completely melted and smooth.
Once the cocoa butter is melted, lower the heat and add the cocoa powder, whisking until it is fully incorporated and smooth.
Pour the honey into the melted mixture, and whisk until the honey is well combined.
Add the vanilla extract and a pinch of sea salt, stirring to ensure everything is well blended.
Remove the mixture from heat and let it cool for a couple of minutes, not allowing it to solidify.
Stir in the chopped almonds, walnuts, dried cranberries, and diced apricots until they are well distributed throughout the chocolate mixture.
Pour the chocolate mixture onto the prepared baking sheet, spreading it evenly to your preferred thickness.
Place the baking sheet in the refrigerator for about 30 minutes or until the chocolate is fully set.
Once set, break the chocolate into pieces or cut into desired sizes, and store in an airtight container in the refrigerator to maintain freshness.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.3 g | 212% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 82.6 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1700 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
