CRAZY

Chocolate
ABOUT
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PaleoHacks, LLC retains 100% rights to this material and it may not be republished,
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 RECIPES

01 - Zero-Baking Dark Chocolate Haystacks..................................................... pg.04

02 - Silky Dark Chocolate Avocado Truffles....................................................... pg.05
03 - Dark Chocolate Bacon Bark.............................................................................. pg.06
04 - Dark Chocolate Pistachio Bark....................................................................... pg.07
05 - Ice Cube Tray Dark Chocolate.......................................................................... pg.08
06 - Gimmie-The-Good-Stuff Chocolate with Coconut Oil....................... pg.09
07 - Coconut Oil Fudge and Coconut Oil Honey Butter............................... pg.10
08 - White Chocolate Bark with Cranberries and Pistachios................... pg.11
09 - Raw Chocolate Cashew Tart............................................................................. pg.12
10 - Dairy-Free Funky Monkey Popsicles............................................................. pg.13
11 - Fudgey Paleo Brownies........................................................................................ pg.14

RECIPE MEASUREMENTS KEY

tablespoon = T
teaspoon = t
 ZERO-BAKING
Dark Chocolate Haystacks
Prep Time: 10 minutes Cook Time: 1 hour Yield: 12 servings

Ingredients: Instructions:
●● 1 cup dark chocolate 1. Prepare a baking sheet by lining it with parchment
●● ●½ T coconut oil paper.
●● ●½ cup unsweetened shredded
2. Place dark chocolate chips and coconut oil in a
coconut
glass bowl over a saucepan filled with water. Make
●● ●½ cup raisins
sure the surface of the water doesn’t touch the bottom
●● ●½ cup chopped walnuts
●● ●Dash of sea salt of the bowl. Bring the water to a simmer.
3. Stir in chocolate chips and coconut oil. As soon as
they start to melt, turn off the heat. Set aside to cool.
4. In a separate medium bowl, stir together nuts, dried
fruit, and shredded coconut. Then add the mixture to
the melted chocolate, and stir to combine.
5. Form haystacks by scooping 2 tablespoons of the
mixture onto the prepared baking sheet. Sprinkle each
one with sea salt.
6. Before eating, place in the freezer for a minimum of
one hour

Recipe author
MEGAN OLSON
skinnyfitalicious.com

pg. 4
 SILKY DARK CHOCOLATE
Avocado Truffles
Prep Time: 30 minutes Cook Time: 2 hours Yield: 3-4 servings

Ingredients: Instructions:
●● ●1 ripe, medium avocado 1. Place all ingredients in a blender (except for the 2
●● ●½ cup dates, soaked and tablespoons of cocoa powder, which are reserved for
drained
dusting).
●● ●¼ cup dark cocoa powder + 2 T
2. Blend on high for 5 minutes (until silky smooth).
reserved for dusting
3. Prepare an assembly line with a plate and a
●● ●1 ½ T melted coconut oil
●● ●1 ½ T coconut flour parchment paper. Tape the paper down to prevent
●● dash of sea salt it from moving. Sprinkle it with the 2 tablespoons of
cocoa powder.
4. Scoop one tablespoon of the batter and roll into a
ball.
5. Roll the ball over the cocoa powder on the
parchment paper. Place it on the plate.
6. Repeat until all batter is rolled into balls and covered
in cocoa powder.
7. Refrigerate balls 2-3 hours until hardened and enjoy!

Recipe author
MEGAN OLSON
skinnyfitalicious.com

pg. 5
 DARK CHOCOLATE
Bacon Bark
Prep Time: 20 minutes Cook Time: 0 minutes Yield: 6 servings

Ingredients: Instructions:
●● 6 slices bacon 1. Line a cookie sheet with aluminum foil or parchment
●● ●7 oz dark chocolate paper.
●● ●2 T pure maple syrup
2. Heat up a large skillet over medium heat and add
●● ●1 T coconut milkfilling (use
the bacon. Cook until crispy. Let cool and chop into
less for a milder peppermint
small pieces.
taste)
●● ●Chocolate shavings, optional, 3. Melt the chocolate with the maple syrup in a small
for garnish saucepan over low heat or in the microwave.
4. Spread the chocolate out on the prepared cookie
sheet and sprinkle with the bacon and a bit of
unrefined sea salt.
5. Freeze until set, about 10 minutes.
6. Break into pieces. Store in an airtight container in the
refrigerator.

Recipe author
HEATHER RESLER
cookituppaleo.com

pg. 6
 DARK CHOCOLATE
Pistachio Bark
Prep Time: 30 minutes Cook Time: 2 hours Yield: 6 servings

Ingredients: Instructions:
●● ●20 oz dark chocolate 1. Line a pan (that fits in your freezer) with parchment
●● ●½ tsp vanilla extract paper.
●● ●¼ tsp almond extract
2. In a double boiler, gently melt the chocolate over
●● ●1 tsp coconut oil
low heat. Remove from heat, add the vanilla and
●● ●1 cup pistachios, shelled,
almond extracts and coconut oil.
roasted and salted
3. Add the pistachios and mix until fully coated.
4. Spread the chocolate pistachio mixture over the
prepared pan and smooth out. Freeze for a couple of
hours until solid.
5. Remove from freezer and cut into pieces.

Recipe author
DIANA KEUILIAN
RealHealthyRecipes.com

pg. 7
 ICE CUBE TRAY
Dark Chocolate
Prep Time: 5 minutes Cook Time: 4 hours Yield: 9 servings

Ingredients: Instructions:
●● 3 cups unsweetened almond or 1. Heat a medium saucepan on medium heat. Add
coconut milk milk, cocoa powder and chocolate extract. Whisk the
●● ●2 T unsweetened cocoa powder
ingredients together constantly for 5 minutes until
●● ●½ t chocolate or vanilla extract
thick and frothy. Turn off the heat.
●● ●½ cup dark chocolate chips
2. Add dark chocolate chips to a heatproof (glass or
●● ●Optional: cinnamon, cardamom,
nutmeg, allspice, espresso metal) bowl, then pour the hot milk mixture over the
powder, coconut oil chips. Whisk the chips until they melt completely.
3. Transfer the mixture to an ice cube tray (make sure
the chocolate isn’t hot), dividing it evenly among each
cavity.
4. Place in the freezer 3-4 hours, or until hardened.
Remove from the ice cube tray to enjoy.

Recipe author
MEGAN OLSON
skinnyfitalicious.com

pg. 8
 GIMMIE-THE-GOOD-STUFF
Chocolate with Coconut Oil
Prep Time: 15 minutes Cook Time: 2 hours Yield: 5 servings

Ingredients: Instructions:
●● ●1 cup coconut oil 1. Melt the coconut oil in a small saucepan.
●● ●½ cup unsweetened cocoa 2. Mix in the cocoa powder, maple syrup, and vanilla
powder
until you get a homogeneous mixture.
●● ●¼ cup maple syrup
3. Pour the chocolate mixture into the cavities of a
●● ●2 t vanilla extract
silicon chocolate mold.
●● ●¼ cup chopped raisins
●● ●¼ cup chopped almonds 4. Drop chopped raisins and nuts into each cavity.
●● ●¼ cup chopped cashews 5. Chill the chocolate mixture in the refrigerator for at
least 2 hours (until firm), and serve!

Recipe author
FELICIA LIM
dishbydish.net

pg. 9
 COCONUT OIL FUDGE
AND COCONUT OIL
Honey Butter
Prep Time: 10 minutes Cook Time: 2 hours Yield: 12 servings

Ingredients: Instructions:
Coconut Oil Chocolate Fudge: Coconut Oil Chocolate Fudge:
●● ●1 cup coconut oil (melted or in 1. Place all of the ingredients in a mixing bowl and
liquid form) use an electric hand mixer to blend into a smooth
●● ●1 cup cocoa powder
consistency.
●● ●½ cup honey
2. Pour the fudge onto a tray lined with baking paper
then place into the fridge for 1-2 hours or until set.
Coconut Oil & Honey Butter:
●● ●1 cup coconut oil (melted or in 3. Cut into slices and serve.r in a storage container up
liquid form) to one week.
●● ●¼ cup honey
Coconut Oil & Honey Butter:
1. Place all of the ingredients in a mixing bowl and use
an electric beater to whip together until light and fluffy.
2. Serve on-top of Paleo muffins, Paleo breads,
coconut flour pancakes, etc.

Recipe author
PALEOHACKS TEAM
blog.paleohacks.com

pg. 10
 WHITE CHOCOLATE BARK
WITH
Cranberries + Pistachios
Prep Time: 10 minutes Cook Time: 1 hours Yield: 8 servings

Ingredients: Instructions:
●● ●1 cup melted cocoa butter 1. Line a 9 x 13” rimmed baking sheet with parchment
●● ●¼ cup cashew butter paper. Set aside.
●● ●3 T raw honey
2. Coarsely chop dried cranberries and pistachios. Set
●● ●1 vanilla bean (seeds only)
aside.
●● ●⅛ t salt
3. In a double boiler, add cocoa butter. Stir gently and
●● ●⅓ cup shelled, unsalted
pistachios melt completely (or about 5 minutes).
●● ●⅓ cup dried cranberries 4. Remove cocoa butter from heat. Add cashew butter,
honey, salt, and vanilla seeds. Stir until combined.
5. Add mixture to a blender and blend for about 30
seconds. (This step prevents the ingredients from
separating as they chill.)
6. Spread mixture onto prepared pan in an even layer.
Sprinkle with cranberries and pistachios.
7. Place tray in freezer, and set for 1 hour. Remove from
freezer, roughly chop into pieces, and enjoy!

Recipe author
DINA HASSAN
dhfoodphotography.com

pg. 11
 RAW CHOCOLATE
Cashew Tart
Prep Time: 30 minutes Cook Time: 3 hr 30 min Yield: 4 servings

Ingredients: Instructions:
For the Almond Crust: 1. Grease a medium tart pan with coconut oil.
●● ●2 ½ cups almonds 2. Place the almonds in the blender. Blend until you
●● ●½ cup coconut oil (melted)
get a fine meal.
3. Transfer the almond meal to a large bowl. Add in the
For the Chocolate Cashew Filling:
coconut oil, mixing well with a spoon.
●● ●1 ½ cups cashews (soaked 1
●● hour and drained) 4. To create the crust, press the almond-coconut oil
●● ●¾ cup water (or more as mixture into the bottom and sides of the tart pan.
needed) 5. Let the crust chill in the freezer for at least 30
●● ●½ cup raw cacao powder minutes (until it’s firm).
●● ●¼ cup honey
Wash the blender.
●● ●¾ cup coconut oil (melted)
6. Put soaked cashews, water, cacao powder, honey,
and melted coconut oil into the blender.
7. Blend until thick and creamy.
8. Pour the filling over the tart crust.
9. Chill in refrigerator for 3 hours before serving.

Recipe author
FELICIA LIM
dishbydish.net

pg. 12
 DAIRY-FREE
Funky Monkey Popsicles
Prep Time: 20 minutes Cook Time: 4 hours Yield: 3-6 servings

Ingredients: Instructions:
●● ●1 14-ounce can full-fat coconut 1. Drop 3-4 banana slices into each freezer pop mold
milk and set aside.
2. Place coconut milk, water, vanilla, honey and cacao
●● ●¼ cup water
in a blender and blend until well combined.
●● ●½ t pure vanilla extract 3. Fill freezer pop molds with coconut milk mixture,
●● ●2 T raw honey being careful not to overfill and to allow for expansion
●● ●2 T raw cacao powder when the pops freeze.
●● ●2 large bananas cut into 18-24 4. Insert sticks into molds. If using wooden sticks,
place a sheet of aluminum foil over the top of the filled
slices
molds and gently poke sticks through the foil to keep
●● ●4 oz. dark chocolate chips them upright until pops freeze solid.
●● ●1 t coconut oil 5. Place pops in freezer and freeze 4 hours or
●● ●⅓ cup chopped almonds or overnight, until solid.
pistachios 6. When ready to dip pops in chocolate, remove from
the molds and place them on a baking sheet in the
●● ●Sea salt
freezer until you’re ready to dip them in chocolate.
7. Melt chocolate chips and coconut oil in small glass
bowl set over a small pan of simmering water (or in a
double boiler). Stir gently until smooth and liquefied.
8. Remove pops from the freezer and dip the top of
each pop in the melted chocolate or drizzle over the
pops using a spoon. Allow excess chocolate to drip off
before rolling in chopped nuts and sprinkling with sea
salt.
9. Return pops to baking sheet and store in freezer
until ready to serve.with an electric mixer.
10. Add in coconut sugar and stir everything together.
11. Top hot chocolate with whipped cream and enjoy!

Recipe author
THE REAL FOOD
DIETITIANS
therealfoodrds.com

pg. 13
 FUDGEY
Paleo Brownies
Prep Time: 10 minutes Cook Time: 10 minutes Yield: 6-8 servings

Ingredients: Instructions:
●● 3 very ripe bananas 1. Preheat oven to 325ºF and grease a 5×9 baking dish
●● 4 T almond butter with coconut oil.
●● ¾ cup almond flour
2. In a large bowl mash the bananas and almond
●● 3 T cocoa powder
butter. Add the almond flour, cocoa powder, and
●● 1 t baking powder
baking powder.
●● 2 T coconut oil
●● 2 ounces dark chocolate 3. In a small bowl microwave the chocolate and
the coconut oil in 30 second increments until the
chocolate is almost melted. Stir the mixture until the
chocolate is completely melted, and pour into the
banana mixture, and stir to combine.
4. Pour the batter evenly into the baking dish and
bake for 50-60 minutes, or until a toothpick comes out
clean.
5. Let cool for at least one hour before cutting.

Recipe author
DEANNA DORMAN
thelivefitgirls.com

pg. 14
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 CRAZY
Chocolate
ABOUT

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