Chocolate Spread

I'm very excited that the stock of our new product - creamed coconut - has arrived today! One of the first things I did was whip up a nutella type chocolate spread for people to sample, but free of dairy, sugar and even nuts!

• 250gm (1/2 a 500ml jar) of creamed coconut
• 125gm coconut oil 
• 2 Tablespoons raw cocoa powder (it doesn't have to be raw, but raw tastes better)
• 2 Tablespoons honey (or your favourite sweetener)
• 2 teaspoons vanilla essence

Zizz it all together in a food processor till smooth and pour into a jar. Eat as you would any chocolate spread, or just off the spoon.

Chocolate & fudge recipes

Holidays like Easter or Valentines Day can be a challenge for those on restricted diets. Here are some ideas for chocolate replacements. And the links at the bottom have some non food ideas.


Most people on gluten or starch free diets will be able to tolerate cocoa butter, as its fully fat. You need to melt it before using in these recipes. The easiest way is to chop it up finely, then put it in a bowl on top of a pan of gently simmering water. If you want to maintain its raw status, melt it a small bowl inside a larger bowl of hot tap water. Keep replacing the hot water, until it’s completely melted, which will take a lot longer.

Another whole food that’s good for making fudge like confections is creamed coconut (or coconut butter). It’s very solid to start with, but softens up when gently heated, which can also be done over a pan of simmering water.

Coconut oil is also used in some of these recipes. You can place your whole jar of oil in a container of hot water, or measure out what you need and melt it in a pan.

Try different combinations of these, flavoured with vanilla essence, dried fruit, citrus fruits, spices or raw cocoa powder. Although GAPS doesn’t allow cocoa or carob, some people find they can tolerate them if they're far enough into healing, so use your discretion.

I prefer a little honey as the sweetener. When using honey, it doesn’t mix well with the oils and often separates out. So for the recipes that use a lot of fat, let the mixture cool in the fridge, still in the mixer, taking out and beating from time to time, till it’s almost set. THEN add the honey and process again. Or try your own favourite sweetener instead.

Pour into a flat tray lined with baking paper, mark into squares, then refrigerate till set. Or roll into small balls to make truffles. The oilier mixtures can also be poured into chocolate moulds. In the picture below I've used Easter egg, star and heart shaped moulds.

Store in the fridge. The ones that are mostly creamed coconut might need to sit at room temp for a few minutes before serving, but the ones that are higher in cocoa butter or coconut oil will melt if left out too long.

WHITE CHOCOLATE with nuts

·         2 cups raw or crispy (ie. soaked then dehydrated) macadamias or cashews

·         75g cocoa butter, melted

·         25g coconut oil, melted

·         2 Tbs honey

·         1 tsp vanilla

Zizz up the nuts in a food processor. Melt the cocoa butter and coconut oil. Add to the food processor, along with the vanilla, and combine well. Put the food processor into the fridge until nearly set. Take out a couple of times and give it another zizz, then back into the fridge.

Once it’s thick but not completely set, add the honey and zizz well. Spoon into chocolate moulds or into a flat tray lined with baking paper. Or roll into small balls to make truffles.
 
Variation: & 2-3 Tbs raw cocoa powder

Try these other combinations using the same basic method, or make up your own.

COCONUT WHITE CHOCOLATE 

·         100g creamed coconut, softened

·         100g cocoa butter, melted

·         1 tsp vanilla

·         2 tsp honey

Variation: & 2-3 Tbs raw cocoa powder (pictured)

COCONUT ORANGE FUDGE

·         1 cup creamed coconut, softened

·         1 teaspoon coconut oil, melted

·         1-2 tablespoons honey

·         1-2 Tbs grated orange rind

·         Optional: orange oil
 
Variation: 
Replace the orange oil and rind with 1 tsp vanilla and a splash of almond or other essence. 
Mix in a handful or nuts and/or raisins before forming into truffles.
 

COCONUT FRUIT FUDGE

·         200g creamed coconut 
·         1-2 teaspoons coconut oil
·         a little honey added at the end if needed

·         some chopped dried fruit, eg:

o        4 fresh dates – or –

o        4-6 dried apricots

COCONUT CHOCOLATE FUDGE

·         200g creamed coconut 

·         1 Tbs raw cocoa powder

·         1 Tbs carob or extra cocoa

·         1-2 tsp natural sweetener of your choice

Variation: & 2-3 Tbs raw cocoa powder


OR for something completely different, this chocolate substitute recipe that Shelley sent me:
Mix together pureed dates, pecan butter and a little honey


For more Easter ideas, see this post and this post on Baden's GAPS Guide. There are also some great ideas on Pecanbread.com

Easter Spicy Buns

These gluten-free, starch-free buns don't have the texture of hot cross buns, but they're still a tasty treat for Easter. They can also be made casein-free.

·         1 cup ground almonds

·         ½ cup coconut flour

·         ½ tsp baking soda

·         1 heaped tsp mixed spice

·         ½ cup sultanas, raisins or currants

·         2-3 tsp grated orange rind

·         3 eggs

·         75gm melted butter or coconut oil

·         2-3 Tbs honey

·         ½ tsp sea salt

·         ½ cup yoghurt OR mashed, cooked pumpkin (prepared earlier) OR finely diced feijoa (I haven't tested these, but mashed banana or grated apple should work fine too)

Preheat the oven to 175C. Set butter or oil melting over a low heat, and if your honey is solid, add that to the pan as well. Mix together the flours, baking soda and spice in a large bowl. Stir in the dried fruit and rind. Beat together the eggs, melted butter, honey and sea salt in a small food processor.

If you’re using feijoa, chop the ends off, peel them and dice them. If you’re using pumpkin, it needs to be pre-cooked, mashed and cooled.

Add the yoghurt, feijoa or pumpkin to the wet mix and beat. The pumpkin needs to be well mixed in, but the feijoa can be still in tiny pieces.

Add the wet ingredients to the dry and mix well. If the mix is too wet, add a little extra flour. Leave to sit while you grease the muffin tins. Spoon in the mix and cook for 15-20 mins. Serve hot, with butter or ghee if you tolerate it. Makes 8-10 std muffins or about 24 mini ones (which need less cooking time).