Tag Archives: chocolate

Mocha Coconut Macadamia Truffles Recipe

Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Y’all know I don’t do many treat recipes, but every once in a while inspiration strikes and I roll with it. Last night I was working on recipe development for the cookbook, looked over at a jar of Love Bean and a great idea popped into my head.

What’s Love Bean? It’s a fudgy spread that’s dairy-free, grain / gluten-free, vegan and totally delicious. I wouldn’t make these everyday—they are still a sweet treat even though they’re Paleo-friendly—but for a single, lush bite to take care of a sweet craving, they’re perfect.

No Love Bean? The product is a blend of coconut oil, cocoa and coconut sugar and while I have no idea what the proportions are, if you’re savvy in the kitchen you can probably figure out how to make a suitable substitute.

Makes: 12

Ingredients for Mocha Coconut Macadamia Truffles

*Use code SEPaleo for 10% off any order

Directions for Mocha Coconut Macadamia Truffles

  1. In a medium bowl, add the coconut, Love Bean fudge, coffee, sea salt and protein powder (optional). Mix well to combine. If the mixture seems very soft, put it in the refrigerator for 10 to 15 minutes to firm up. You want it soft enough to roll but not so soft that it falls apart.
  2. Place the chopped macadamia nuts in a shallow bowl or on a plate.
  3. Get a teaspoon of the mixture and shape it into a ball. Drop the truffle into the macadamia nuts and gently roll it around until all sides are coated. Repeat with the rest of the mixture.
  4. Store covered in the refrigerator or freezer.

Change It Up

  • If you’re limiting caffeine, you can use decaf coffee or omit it all together. They’re still delicious.
  • Can’t eat nuts? Roll the truffles in cocoa powder or shredded coconut. Or just leave them naked!
  • Use any other chopped nuts you prefer.

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Mocha Coconut Macadamia Truffles | stupidesaypaleo.com

Questions? Leave them in the comments below, and I’ll get back to you ASAP!

Paleo Dark Chocolate Coconut Chia Pudding Recipe

Paleo Dark Chocolate Coconut Chia Pudding | stupideasypaleo.com

This rich Paleo Dark Chocolate Coconut Pudding is so easy to make for an every-once-in-a-while treat.

A couple months back, I posted a very similar recipe with gelatin and some folks wrote in requesting other options for thickeners.

Paleo Dark Chocolate Coconut Chia Pudding | stupideasypaleo.com

I reworked the ingredients just slightly and the result was equally tasty and simple but gelatin-, egg- and dairy-free! Serve it in small dessert cups for just the perfect little bite. Tiny spoons are fun, too.

Paleo Dark Chocolate Coconut Chia Pudding | stupideasypaleo.com

Paleo Dark Chocolate Coconut Chia Pudding Recipe
Prep time: 
Cook time: 
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Serves: 4 servings


  1. In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate and cocoa powder.
  2. Warm the milk until the chocolate is completely melted. Turn off the heat and stir in the chia seeds and vanilla extract. [Hint: Add the chia seeds while whisking continuously or else they will stick to the bottom of the pan in one big gelatinous lump. Not cool.]
  3. Whisk thoroughly until the chia seeds begin to thicken the mixture a bit.
  4. Pour into small serving cups and refrigerate for at least an hour until the mixture is very thick.
  5. Top with shaved dark chocolate or coconut whipped cream.

Sprinkle with cinnamon or cardamom.

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Paleo Dark Chocolate Coconut Chia Pudding | stupideasypaleo.com

Have you ever used chia seeds as a thickener?

Dairy-Free Dark Chocolate Coconut Pudding Recipe

Dark Chocolate Coconut Pudding Recipe | stupideasypaleo.comThis dairy-free dark chocolate coconut pudding has four ingredients and is stupid-easy to make. Believe it!

I occasionally eat dark chocolate, and I try to stick to soy lecithin-free, very dark (85%+), high quality stuff when I can. I wanted to use dark chocolate in an ultra simple dessert and instead of opting for a mousse—which has eggs—I used gelatin to firm up this treat. Look for high quality gelatin. My favorites are this one and this one.

It’s not very sweet because I didn’t add anything extra besides what’s in the chocolate, and it’s very rich, so I served it in tiny espresso glasses for just a couple lush bites.

Dairy-Free Dark Chocolate Coconut Pudding Recipe
Prep time: 
Cook time: 
Total time: 

Serves: Serves 4 to 6


  1. Heat the coconut milk on medium-low in a heavy-bottomed pot. You want to warm it enough to dissolve the gelatin but not boil. Add the chocolate and whisk constantly until it melts.
  2. Once the chocolate has melted, whisk in the gelatin by slowly pouring as you whisk. If you just dump the whole tablespoon in, it’ll get clumpy.
  3. Turn off the heat and whisk in the vanilla extract.
  4. Pour into your desired glasses or cups and chill for at least 2 hours or until set.


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dark choc pudding

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Bacon Jam

Bacon Jam | stupideasypaleo.com

I know this sounds bizarre: smoky bacon simmered down with sweet maple syrup, tangy apple cider vinegar, dark coffee and of all things, chocolate to create a thick jam-like texture. This recipe is modified from one I found on allisoneats.com, but I really wanted to cut down on the amount of sugar and add some cinnamon and nutmeg to give the jam another dimension of flavor. The result is pretty awesome on just about everything and goes extremely well on top of a nice, juicy grass-fed burger. It takes a bit of time due to the simmering but other than that is pretty simple to make. You could also create this and leave out the chocolate which would make the bacon jam pair nicely with some sunny side up eggs.

Ingredients for Bacon Jam 

Directions for Bacon Jam

1. Chop the bacon into large pieces. Sautee on medium in a heavy-bottomed pan until the pieces get brown but not crispy. Remove to a paper-towel lined plate and drain.

2. Reserve 1 tbsp of the bacon fat (pour the rest into a small container and put in the fridge for future use). Sautee the onions for about 5 minutes until softened.

3. Add the remaining ingredients (including the bacon) to the pan and bring to a boil. Lower the heat and continue to simmer on very low heat for about 2 hours. Stir every 20-30 minutes.

4. When the mixture has thickened considerably (~2 hours), pour into a food processor and pulse until the consistency is still a bit chunky (think bacon bits).

5. Store in a container in the refrigerator. The jam may need to be heated before use to soften it up.

Banana “Ice Cream” with Chocolate Shell

Banana "Ice Cream" with Chocolate Shell | stupideasypaleo.com

Truthfully, I’m not the paleo dessert girl. It’s not that I’m anti-dessert…well, let’s just say that it leads me down the path of too many sweets most of the time. I really wish I did paleo desserts often on the blog because, let’s face it, I’d be far more popular. But alas, sticking to what I know is what I tend to do. This is so easy it should be illegal, and it’s perfect for making in tiny batches when you want just a bit of a sweet treat. This reminds me of summers as a kid when my family would walk to the neighborhood soft-serve place…we’d get big cones and always get chocolate “dip”–the crunchy shell that you’d have to race to eat or else the ice cream would come melting out from all sides. This one has no added sugar though ;)

Ingredients for Banana “Ice Cream” with Chocolate Shell 

For the “Ice Cream”

  • 1 frozen banana
  • 2-3 tbsp coconut milk
  • 1/2 tsp vanilla extract

For the Chocolate Shell

  • 1/2 tbsp coconut oil
  • 1/2 tbsp cocoa powder
  • Pinch of ground coffee (optional)

Directions for Banana “Ice Cream” with Chocolate Shell 

1. Make the shell in a small bowl first by melting the coconut oil in the microwave for about 15-20 seconds. Mix in the cocoa powder and pinch of ground coffee.

2. Next, make the “ice cream”. (This is truly not an ice cream because there are no eggs/custard, but it’s a good stand-in.)

3. Add the frozen banana to the food processor and break down a bit. Next drizzle in the coconut milk and vanilla extract. You may need to stop the processor and break up any big chunks. Process until smooth and creamy but not too melted.

4. Work quickly…scoop out the ice cream into a bowl and drizzle the chocolate shell on top. Immediately the coconut oil/cocoa mixture will harden up and get crunchy…mmm!

5. Eat. Enjoy. You could also top with shredded coconut, nuts or even some sliced berries to really put it over the top!

Chocolate Mousse | stupideasypaleo.com

Credit for this recipe goes directly to my friend Anne. She recently posted it, and I made a couple quick modifications to make it Paleo. It’s incredibly fast to put together.

Makes: 2 small servings

Ingredients for Chocolate Mousse

  • 1 ripe avocado
  • 2–3 Tablespoons unsweetened cocoa powder
  • ~1/4 c. coconut milk
  • 3–4 Medjool dates (Note: Dates are notoriously hard to process down. You may also add honey instead if your food pro is on the weak side.)
  • 1 vanilla bean*

Directions for Chocolate Mousse

  1. Scoop out avocado and combine it with the cocoa powder, coconut milk and dates in a food pro.
  2. Split the vanilla bean lengthwise, scrape out the seeds, and add to the food pro.
  3. Blend!
  4. For best results, refrigerate until chilled.