paleo desserts

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

Ingredients:

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

Method:

  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

Ingredients:

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)

Method:

  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

Ingredients:

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

Method:

  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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