Paleo Blood Orange & Cocoa Nib Marmalade

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

Yeah this stuff is pretty darn special! As you can clearly see!

I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.

The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.

This is perfect generously spread over some of my Paleo Granary Bread, Superfood Pancakes or even spooned over some coconut yogurt!

So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!

I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.

This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.

Yields: Roughly 350g 

Preparation Time: 10 minutes

Cooking Time: 20- 30 minutes


Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water


  1. Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
  2. Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
  3. Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
  4. Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
  5. Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
  6. Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.

Paleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib MarmaladePaleo Blood Orange & Cocoa Nib Marmalade

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Paleo Salted Chocolate Orange Super Fudge

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Alright I will own up to this now – I am a super Himalayan pink salt fan. In fact I don’t think people eat enough salt, well at least the good stuff! Himalayan pink salt contains over 80 minerals and trace elements that all aid in getting your electrolyte balance regulated, lowers your blood pressure, improves your skin and even aids against muscle cramps.  I drink a glass of water with 1/2 teaspoon dissolved into it first thing in the morning (according to Dave Asprey this is great for adrenal fatigue). This concoction is also known as ‘sole’.

I love salted sweet things; salmiakki, salted caramel, you name it and I will probably eat it! So I guess this is what got me onto making this beautiful tasting fudge. I also love chocolate orange fudge too I thought why not give a go at salting it?! If this sounds a little too weird for your tastebuds then by all means feel free not to salt it but I think you will be missing out on a bit of a treat, and of course some of the great health benefits Himalayan pink salt totes – yes this is what I said to myself in my head whilst munching through half of the block, naturally.

The best thing about this is that it is super fast to make and the setting time is fairly minimal too. You don’t have to muck about making any condensed milk and all of your sugar comes from the medjool dates that you will use. If you are vegan I have placed in some substitutions for the raw grass-fed butter, but of course you will lose that traditional buttery fudge taste and end up with a slightly more coconutty one but I don’t think this is a bad thing and all, and you will probably find that it feels like an even cleaner treat doing so.

I used raw cacao solids instead of powder as I always prefer the texture – don’t forget that raw chocolate has a whole host of health benefits; from improving digestion to enhancing the libido (wit woo – insert your best winky emoji here people). It also aids cardiovascular function, neutralises free radicals due it its high antioxidant content, and contains a variety of vitamins and minerals.  So that is why I have called it a ‘Super Fudge’, not just because it is too darn tasty (although it really is).

So by eating this yes you may be indulging in a sugary treat but it contains a healthy dosage of good fats, antioxidants and vitamins and minerals! What could be better?!

Yields: 16 large blocks

Preparation Time: 10 minutes (plus 1 hour setting)

Cooking Time: 10 minutes


180g cacao solids
100g raw grass-fed butter (or sub for 25g coconut oil & 75g coconut manna)
1 cup coconut milk
1/4 cup plus 1/2 tbsp coconut flour
2 tbsp lucuma (optional)
1 tbsp orange extract
1/2 tsp Himalayan pink salt
13 medjool dates (pitted)


  1. Start by breaking down your cacao solids, you ca do this using a grating attachment with your food processor or just simply place in a ziplock back, push all of the air out, cover with a tea towel and go to town on it with a rolling pin – I mean really give it a solid beating, don’t be shy!
  2. Once your cacao is prepped, place into a medium sized heat proof bowl, with the butter, & coconut milk. Place over a bain marie on a low heat until full melted. Be sure to give this a stir every now and then too. You could melt this all in a saucepan but I feel that you are more likely to damage the beneficial properties of your raw cacao, so the choice is yours!
  3. Once melted remove from the heat and leave to cool until it is easy to handle. Pour into your food processor with the rest of your ingredients and pulse a few times before leaving to process for a good 5 minutes. Be sure to remove the lid and scrape down the sides every now and then.
  4. Grease and line a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the fudge out. Pour in your fudge mix and smooth out using a spatula or palette knife. Leave to cool for 15 minutes.
  5. Place into your refrigerator for 45 minutes until fully set. Remove the fudge by carefully lifting the sides of the greaseproof paper, you may want to even gently pry and the sides of the dish using a palette knife.
  6. Once removed cut into large blocks, I cut them 6 cubes by 3 but just cut them to your preferred size!
  7. Store in an airtight container in the fridge and consume within 1 week of making!

Paleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super FudgePaleo Salted Chocolate Orange Super Fudge

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

Paleo Tangerine Dream Truffle Tart

So wowee!!! This Paleo, gluten & grain free dessert is extra special! It is constructed of 5 different layers that each compliment each other well – yes 5 whole layers of yumminess; a chocolate macadamia crust, a deceadent & smooth chocolate orange truffle, tangerine salted caramel, vanilla whipped coconut cream & a fresh tangerine sauce.

This dessert is perfect for Valentine’s Day (hint hint fellas) and is the perfect finisher to a big meal, dinner party or even Birthday. A small slice goes a long way and will quash your sugary chocolate cravings, but be warned even though this is classed as a clean treat it does have a high sugar content and so is best consumed in the evening otherwise you will likely have a bit of a sugar crash!

Now the great thing about this dessert is that you don’t need to construct every layer – you can get away with making just the truffle and salted caramel and it will seem more than luxurious. The crust adds a beautiful crunch to the dessert but it certainly isn’t needed so I will leave you to make a choice as to how you want to make this beauty.

This recipe requires you to chill a can of coconut milk (stored upright) in the refridgerator in order to make your whipped coconut cream. This is to allow the creamy solids to separate from the liquid so that your cream will hold it’s form. If you want to you can freeze the tart however I would recommend to only freeze the first 3 layers and then use the other 2 fresh but the whole thing can be frozen if needed. It will take around 6 hours to defrost in the fridge so bare that in mind! The tart will keep refridgerated in an airtight container for upto 1 week.

Anyways I hope that you guys enjoy this as much as I and my family did!

Makes: 8-10 slices

Preparation Time: 40 minutes (plus upto 1 hour chilling time)

Cooking Time: 25 minutes


For the chocolate base:

100g macadamia nuts
50g 90% chocolate
1/2 cup Sukrin almond flour
2 tbsp coconut sugar
1 tbsp cacao powder
1/4 tsp vanilla powder
1/4 tsp Himalayan pink salt

For the chocolate orange truffle filling:

100g 90% chocolate
50g raw grass-fed butter
1/2 cup coconut milk
1 tbsp raw honey
1 tbsp orange extract
1/4 tsp vanilla powder
Pinch Himalayan pink salt

For the tangerine salted caramel:

75g raw grass-fed butter
3/4 cup coconut sugar
Juice & zest 1 clementine
1/3 cup plus 1 tbsp coconut milk
1 tsp orange extract
1/2 tsp Himalayan pink salt
1/4 tsp vanilla powder

For the coconut whipped cream:

1 tin of coconut milk (chilled overnight)
1/2 tbsp raw honey
1/4 tsp vanilla powder

For the tangerine sauce:

1/2 cup water
1.5 tbsp raw honey
1/4 tsp xanthan gum (can be subbed with 1 tsp tapioca flour dissolved in 2 tsp water)
1/4 tsp vitamin C (optional but helps with the fresh taste)
1 tangerine


  1. Firstly place your can of coconut milk inside the fridge the night before preparing your tart.
  2. Create your tart crust by combining all of your ingredients for the crust into a food processor and process until it forms a smooth paste like dough.
  3. Lightly grease a 9″ fluted edge loose based pie tin. Pour in your tart crust dough and knuckle in the dough from the centre of the tin outwards and upwards until you form a nice even crust. Chill the crust in the freezer for 20 minutes.
  4. Prepare your chocolate orange truffle by combining all ingredients for your truffle into a heatproof mixing bowl. Place over a bain-marie on a medium heat. Stir frequently until all of the ingredients have melted and the mix becomes glossy and thick. You can make this in a pan but I find that the results are a lot smoother and you run less risk of burning or curdling the mixture using the bain-marie method.
  5. Once the truffle mix is ready remove your base from the freezer, pour in the truffle and smooth around evenly with a spatula. Return to the freezer for around 20 minutes.
  6. Whilst your tart is chilling prepare your tangerine salted caramel by combining all of the ingredients except for the orange extract, salt and vanilla powder into a small heavy based saucepan, give a good stir and place on to a low heat. Bring the mixture to the boil and whisk frequently.
  7. Once the caramel begins boiling leave on until it the mixture begins to reduce into a caramel like consistency. This will take around 5 minutes. Keep whisking frequently to prevent the sugars from burning.
  8. Remove from the heat and whisk in the remaining orange extract, salt and vanilla powder. Set aside and leave to cool for 10 minutes.
  9. Remove your tart from the freezer and pour over your caramel, be sure to give it a good even spread with a spatula and return to the freezer to chill.
  10. Now it is time to make your whipped vanilla coconut cream. Remove the can of coconut milk from the fridge and scoop out as much of the solid coconut cream as possible. Place into a mixing bowl along with the rest of the ingredients and whisk using an electric hand whisk until thick firm peaks can be formed. To check if it is ready you should be able to tip the bowl upside down and it won’t move. It takes about 5 minutes of consistent whisking to get to that stage. Cover and place into the fridge until needed later.
  11. To prepare the tangerine sauce combine all of the ingredients except for the tangerine into a small pan and whisk until evenly distributed. Pllace onto a low heat and bring to the boil until the mixture has thickened. This will take roughly 5 minutes. Be sure to whisk frequently to prevent lumps! Set aside and leave to cool for a couple of minutes.
  12. Next peel your tangerine and blend until the consistency of a smoothie. Pour in the mixture from the pan and blend until smooth. Place into the fridge to chill for 10 minutes.
  13. Your tart can be stored in the freezer for a couple of weeks and will defrost fully in around 6 hours. So if you are freezing be sure to defrost before decorating with the other 2 layers.
  14. To decorate remove the chilled tart and pour out the coconut cream being sure to spread with a spatula until nice and even.
  15. Next drizzle over your fresh chilled orange sauce et voila you have now made your special treat! Feel free to dive in and eat it all or share with a friend or loved one!

Paleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle TartPaleo Tangerine Dream Truffle Tart

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Paleo Lady Grey Curd

Paleo Lady Grey Curd

This stuff is deeeeeelicious! I love lemon curd but I like to get the nutritional benefits and flavours of multiple citrus fruits. Plus I am crazy about Lady Grey stuff! This is a very mild bergamot flavour though so if you want something less subtle then add in more of the zest of the bergamot!

I didn’t want to use coconut sugar in this, I wanted to reap the nutritional benefits of the raw honey, and it’s an absolute fat bomb with the butter! It’s great. You can spread this on some of my Paleo Granary Bread or top it on my Paleo Almond ‘Multigrain’ Porridge among other things! I have to plead guilty on eating straight from the jar! In fact a good dollop of this will help to enhance your exercise performance levels, almost acting as an isotonic but be careful as high fructose sugars can hinder weightloss goals (and are often short lived energy resources).

Makes: Approx. 750ml of curd

Preparation Time: 5 minutes

Cooking Time: 5-10 minutes


Zest & juice of 2 lemons
Zest & juice of 1 orange
Zest of 1/2 bergamot
Juice of 1 bergamot
1 tbsp vanilla extract
1 tsp orange extract
1/4 tsp vanilla powder
2 tbsp tapioca flour
3/4 cup raw honey
250g raw grass-fed unsalted butter
4 eggs


  1. In a medium heavy based pan whisk together your eggs.
  2. Add in the remaining ingredients and whisk thoroughly.
  3. Place the pan over a low heat and whisk continuously until the mixture begins to thicken. This will take about 5 minutes.
  4. Remove from the heat and pour into an airtight mason jar. Seal right away with a wax or cellophane disc. This will store for 2-3 weeks if kept in a cool dark place!

Paleo Lady Grey CurdPaleo Lady Grey CurdPaleo Lady Grey CurdPaleo Lady Grey Curd

Paleo Candied Oranges

Paleo Candied Orange

Candying whole fruit has been around in England since as early as the 14th century. It was usually done over a period of a month! Never fear though I have tried to reduce the pain… Glace fruit is often made these days using a simple syrup made of sugar, water and glucose syrup.  It is the glucose syrup which prevents it from becoming crystalised.

I went on a massive mission to create a Paleo candied orange just to put inside my Paleo ‘Hidden Orange’ Christmas Pudding all Heston style! I attempted to candy a whole orange in 2 days. Yes 2 days. I went over a few different methods to see if it was possible and the end result was nowhere near as good as a traditional glace orange but it was however a nice syrupy and juicy orange by the end of it.

Paleo Candied Orange inside Paleo Christmas Pudding

A yummy Paleo Candied Orange inside my Paleo Christmas Pudding! Corrr!

I initially made some candied oranges over a period of a week, they soon collapsed and the insides were completely dried out. I was left with a shell of candied peel that was too tough to even use.

I have decided that next year I shall be investing in some vegetable glycerine and a crockpot and see if I can come up with the perfect candied orange but for now you will all have to settle for this in your Christmas puds, that is if you want to!

The best thing about this is that you will be left with some amazing gloopy syrup that you can pop into your baked goods and hot drinks! Marvellous!

You can get away with popping another orange or two into the syrup but be prepared to make more simple syrup so that you can top up if needed!

Makes: 1 to 3 Candied Oranges

Preparation Time: 2 days

Cooking Time: 4 hours


3/4 cup raw honey
1 cup coconut sugar
1 cup water
1 tbsp mixed spice
1/4 tsp vanilla powder (optional)
1 to 3 oranges (if making more than 1 you may need to make more simple syrup to top up with)


  1. Take your orange and remove the little stem button on the bottom of the orange. With a fine needle (must be a needle!) poke a hole through the top and bottom making sure that the needle goes right through. Poke a couple of holes into the sides. I found that piercing more times than this ended up in collapse!
  2. Place your orange into a pan and cover with hot water. Cover and bring to the boil. Reduce to a low simmer and cook for 15 minutes. This will help to remove the bitterness from the skin of the fruit.
  3. Meanwhile make up your simple syrup – place all of the ingredients (except for the orange of course) into a small pan. Whisk frequently until the sugar has fully dissolved. Turn off the heat and place to one side.
  4. Once your orange has finished cooking place into the pan of syrup and be sure to cover as best you can. It is quite likely that your orange will float so you will have to frequently roll it in the pan to ensure even cooking. Bring to the boil and reduce to a simmer. Leave to cook for 1 hour.
  5. Take off of the heat and leave to cool in the syrup for 4 hours. Place a light weight down on the orange to keep it submerged in it’s syrup. This prevents crystalisation.
  6. Repeat the process again and leave overnight and the following day repeat the process – cook in the syrup twice. You will notice that the skin starts to look slightly translucent. This is when you want to stop cooking!
  7. Place on a wire rack and place in the oven on the lowest heat. Cook until it is only slightly tacky to the touch.
  8. It is now ready for use! Be sure to keep your syrup because it sure is yummy people!

Paleo Candied Mixed Peel

Paleo Candied Mixed Peel

It might seem a little bit drastic to make your own candied peel but I would much rather know what is going into my food then buying a product full of refined sugars just because it’s Christmas. Plus there is something so satisfying about making your own mincemeat completely from scratch!

This can be enjoyed in many Chrimbo treats and puddings, or even as a treat on it’s own – it’s gorgeous dipped in dark chocolate and crushed nuts!

Make sure that you save your syrup and you can add it to hot chocolates, coffees and even drizzle over yogurt or through cheesecake!

Makes: Approx. 4 tbsp

Preparation Time: 5 minutes (25 minutes cooling time)

Cooking Time: Approx. 1 hr 15 minutes


Rind of 1 lemon
Rind of 1 orange
1 heaped tbsp raw honey (you can use 2 tbsp maple syrup for vegan substitute)
3/4 cup coconut sugar
1 1/3 cups water
1 tsp mixed spice


  1. Wash your fruit thoroughly under a hot tap.
  2. Cut your fruit into 4 wedges and peel off the rind.
  3. Cut each piece of rind into 4 strips.
  4. Place the rind in a small pan of boiling water, cover and simmer for 10 minutes. Drain the peel in a colander.
  5. Using your small pan place all of the syrup ingredients into the pan and heat on a low heat until the sugar has melted.
  6. Add your mixed peel strips. Bring to the boil then reduce to a simmer for 30 minutes until the peel becomes translucent and soft.
  7. Leave to cool in the syrup. Once cooled remove the peel using a slotted spoon and drip dry each strip slightly.
  8. Place the strips onto a wire rack and place onto a baking tray. Cook your peel on the lowest setting until nice and dry. It may be ever so slightly tacky to the touch but not wet. Leave to cool completely.
  9. Once cooled, using a pair of kitchen scissors to cut each strip into little squares.
  10. Use in mincemeat, Christmas pudding or dip the strips into dark chocolate for a nice chewy Chrimbo snack!

Paleo Chocolate Orange and Cayenne Pepper Pudding

Ramekin filled with chocolate orange pudding topped with cayenne pepper

A lovely ramekin full of chocolatey orange spicy goodness!

So firstly, I just have to apologise for this poor quality photo as it really does not do this dessert any justice at all!

Chocolate orange is one of my favourite chocolatey combos, but throw in the cayenne pepper and this becomes super special! The maca powder and cacao really give you a natural boost and buzz, whilst cayenne pepper helps to stimulate your metabolism.

This is suitable for vegans and great as a snack, dessert or even for breakfast!


Makes: About 8 ramekins

Preparation Time: 5 minutes

Cooking Time: 5 minutes


1.5 bars of Lindt 99% chocolate (or roughly 75g cacao solids)
1 tbsp coconut oil
Seeds of 1 vanilla pod (or 1/4 tsp vanilla powder)
3 avocados
1/3 cup cacao powder
1/4 cup maca powder
Zest of 1 orange
2 small oranges (peeled)
2 tsp vanilla essence
1/4 tsp Himalayan pink salt
1/4-1/2 tsp cayenne pepper (dependent upon taste)


  1. Place a small mixing bowl of a pan of lightly boiling water. Add your chocolate, coconut oil and seeds from the vanilla pod to the mixing bowl.  Stir frequently with a spatula until the mixture is fully melted. Turn off the heat.
  2. In a food processor blend the rest of your ingredients until smooth.  Be sure to scrape down the sides frequently.
  3. Pour in your melted chocolate mix and blend again until smooth. Again scrape the sides regularly to ensure that everything gets processed.
  4. Transfer into an air tight container and store in the fridge until chilled.
  5. Serve into small ramekins.  If you are feeling brave then sprinkle some extra cayenne pepper on top too!!!