Sunday, December 2, 2012

Chocolate Chips and Chocolate Chip Cookies (GAPS, Paleo, Primal, gluten free, dairy free)

By Kristen

Who, besides a smug few, doesn't revel in the indescribable flavor of chocolate? There is nothing else like it, but unfortunately our modern ways have led us to mixing sugar mountains into our precious cocoa. This recipe uses honey and none of the misplaced coconut oil found in other honey sweetened chocolate recipes.


8 ounces unsweetened organic chocolate
2 tablespoons honey (or a bit more if you like things on the sweeter side, but no more than 2 1/2 tablespoons)
1/8 teaspoon Celtic sea salt
1 teaspoon vanilla

Do it:

On super low heat melt the chocolate. Be careful, it can burn REALLY easily. If you have it use a double broiler or make one by boiling water in a saucepan and putting a metal bowl on top. When melted remove from heat and stir in honey and salt. Finally, stir in the vanilla. Take foil and pinch up the sides to make a vessel. Spread the chocolate into a flat bar, about 1/4 inch thick, or thinner depending on what size you want your chunks. Allow to cool. Use a sharp knife to cut it into chunks.

Use it:

Chocolate chips cookies using the Bake Me Home Tonight recipe:

1/4 Batch chocolate chunks
1/2 a stick butter (or palm or coconut oil), melted
1 to 1 1/2 teaspoons vanilla
3 tablespoons honey
1 1/2 cups blanched almond flour
1/8 to 1/4 teaspoon Celtic salt


Preheat oven to 350 degrees. Melt the butter in a saucepan over low heat. Add the honey. Hint: if you grease your tablespoon the honey slides right out. Remove from heat. In a medium sized bowl mix the dry ingredients. Add the vanilla to the butter mixture. Combine wet and dry ingredients. Drop overflowing tablespoons of batter on to a parchment paper lined baking sheet. Bake for 8-12 minutes depending on your altitude and the actual internal temp of your oven, which can vary from what your dial says.

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