“Paleo-ish” — because despite my alterations to the recipe, I still think these squares have too much sugar to be considered legitimately Paleo. Certainly, I wouldn’t recommend consuming them with any sort of regularity, but they do make a great treat for a special occasion.
They are moist, rich, chocolatey and indulgent — a dessert that would satisfy any sweet-tooth, Paleo or not.
This recipe is adapted from Elana’s Pantry’s gluten-free “Easy Black & White Cake.”
Paleo-ish Chocolate Squares
3/4 cup unsweetened cocoa powder
2 tbsp virgin coconut oil
2 tbsp honey
3/4 cup full-fat coconut milk
2 large eggs
1 1/4 cup blanched almond flour
1/2 tsp fine ground sea salt
1/2 tsp baking soda
1 cup 70% dark chocolate chunks (I used Whole Foods “365 Everyday Value” Dark Chocolate Mini Chunks. You could also break up a bar of dark chocolate.)
1. Preheat oven to 350˚. Grease an 8 x 8″ baking dish with coconut oil or lard.
2. In a large mixing bowl, blend cocoa powder, coconut oil and honey into a paste.
3. Add coconut milk and eggs, and stir until thoroughly mixed.
4. Add almond flour, salt and baking soda. Stir.
5. Fold in 1/2 cup chocolate chunks.
6. Pour batter into baking dish and evenly sprinkle remaining 1/2 cup chocolate chunks on top.
7. Bake at 350˚ for 30 minutes. Note that a toothpick inserted in the centre will probably not come out clean. Don’t worry about this.
8. Wait until fully cooled, then cut into 16 small squares.
(And in case anyone is wondering, no, I didn’t give any to Oliver. More on that in an upcoming blog post.)