Homemade Paleo Almond Joy By: Fed and Fit

 

    3 cups unsweetened shredded coconut • 3 Tbl maple syrup • 6 Tbl extra virgin coconut oil • 1.5 cups chocolate chips • ½ cup natural almonds

Combine the coconut, maple syrup, and coconut oil in a food processor. Blend for 2 minutes, pausing halfway to scrape down the sides. Spoon the mixture into a 16-slotted plastic ice tray and press down. Place in the freezer while you prepare the melted chocolate. To temper the chocolate, place 1 cup of the chocolate chips in a glass bowl over a simmering pot of water. Stir constantly with a rubber spatula until melted or between 110 F and 115 F. Remove from heat and place on a towel, let the chocolate cool to 95 F and add the remaining ½ cup of chocolate chips. Stir until smooth with the rubber spatula. Break the coconut candy from the ice trays then dip the bottom of each one in the melted chocolate and place on a wire cooling wrack. Place a dot of the melted chocolate on top of each candy to serve as glue, then place an almond on the dot. Grab a spoonful of the chocolate and pour it over each candy, smoothing it over each side until totally covered. Transfer the candies from the wire rack to parchment paper then place in the refrigerator for one hour or until set. Wrap in squares of wax paper and twist the ends shut.

 

Paleo Chocolate Caramels By: Against All Grain

 

    ½ cup honey • 1½ tablespoons almond butter (smooth & with sea salt only) • 3 teaspoons unsalted grassfed butter (use raw cacao butter for dairy free) • 1 teaspoon water • ½ teaspoon pure vanilla extract • 1 cup dairy-free chocolate chips • ½ teaspoon coconut oil

    Bring the honey to low boil and simmer for 10 minutes, swirling the pan occasionally until the honey is deep amber color. Remove from the heat and add the almond butter, unsalted butter, vanilla, and water. Let it cool for 10 minutes in the pan. Pour caramel out onto a tray lined with parchment paper and cool to room temperature, for about 30 minutes and the caramel is pliable. Gently melt the chocolate and coconut oil in a bowl set over boiling water, or a double boiler. Pour the melted chocolate into candy molds, filling half way full. Pinch off small pieces of caramel and roll into a ball between your hands. Place the caramel at the center of the chocolate. Continue filling the molds to the top with chocolate. Refrigerate to harden for 1 hour.

 

Fruit Leather By: Simply Recipes

 

    Fresh fruit (apricots, peaches, plums, berries, apples, pears, grapes) (4 Cups of Fruit yields about one baking sheet of fruit leather) • Water • Lemon juice • Sugar (if needed) • Spices such as cinnamon and nutmeg (optional)

  1. Rinse the fruit. If you working with stone fruit, take out the pits, chop the fruit. If working with apples or pears, peel and core them, then chop. If working with grapes, de-stem them.

Taste the fruit before proceeding. Note how sweet the fruit is. If very sweet (ripe Concord grapes for example) you will not need to add any sugar. If still a little tart, you may need to add some sugar in the next step.

 

  1.  Place fruit in a large saucepan. Add a half cup of water for every 4 cups of chopped fruit. Bring to a simmer, cover and let cook on a low heat for 10-15 minutes, or until the fruit is cooked through. Uncover and stir. Use a potato masher to mash up the fruit in the pan. Taste the fruit and determine what and how much sugar, lemon juice, or spices to add. Add sugar in small amounts (1 Tbsp at a time if working with 4 cups of fruit), to desired level of sweetness. Add lemon juice one teaspoon at a time to help brighten the flavor of the fruit. Add a pinch or two of cinnamon, nutmeg, or other spices to augment the flavor.

Continue to simmer and stir until any added sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes (or more).

Note if you are working with grapes - strain the juice out of the mashed grapes to make grape juice. Force what is left behind, after straining, through a food mill, to make the purée for the next step.

  1.  Put the purée through a food mill or chinoise. Alternatively purée it thoroughly in a blender or food processor. Taste again and adjust sugar/lemon/spices if necessary. The purée should be very smooth.
  2. Line a rimmed baking sheet with sturdy plastic wrap (the kind that is microwave safe). Pour out the purée into the lined baking sheet to about an 1/8 to 1/4 inch thickness.
  3. Place the baking sheet in the oven, try to keep any plastic wrap from touch the sides of the oven or the oven racks. Also try to make sure that the plastic wrap hasn't folded back over on top of the purée. If this happens, the purée won't dry out. Heat the oven to a low 140°F. If you have a convection setting, use it, it will speed up the process and help dry out the purée. Let dry in the oven like this for as long as it takes for the purée to dry out and form fruit leather. We usually keep it in the oven overnight, so about 8-12 hours. The fruit leather is ready when it is no longer sticky, but has a smooth surface.
  4.  When the fruit leather is ready, you can easily peel it up from the plastic wrap. To store it, roll it in its plastic wrap, put it in an airtight container and store in the refrigerator or freezer.