So this past weekend was Cinco de Mayo* and I had several functions (is it bad that I wanted to write that as f(x)ns?) to attend. And since most tacos, nachos, and burritos are non-paleo- I had very few options. But I had chocolate. Ok nevermind I will always have chocolate and it was just an excuse for me to bake. I would be such a good Paleolithic eater if…. =P
Anyway, you CAN eat chocolate spiced with Mexican influences Paleo or not. And I thought I would give you the option of what we in the biz call a “cheat” or something still in the Paleo-friendly realm known as a “treat”.
Treat: Mexican Chocolate Paleo “Fudge”
Modified from: Eat.Live.Paleo
Mexican Chocolate Paleo “Fudge”
- 3 cups organic whole cashews, no salt
- 1/4 cup organic extra virgin coconut oil
- 1/4 cup organic creamed coconut
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 1 tsp Cinnamon
- Dash of chili pepper
- Dash of cayenne (optional)
Place cashews in a food processor and process- you will have a grainy almost flour-like consistency. Add the coconut oil and creamed coconut and continue to process until you have a nice shiny cashew butter. (You may want to add about 1/8 cup each more of coconut oil and creamed coconut if the consistency is not quite creamy and buttery.)
Then add your vanilla extract, maple syrup, and spices to the food processor and mix.
I didn’t add the cayenne this time, but if you want it with a little kick cayenne and chocolate go well together!
Cheat: Mexican Chocolate Brownies
Used Recipe from: Baking Bites
Mexican Chocolate Brownies
1/2 cup butter
2-oz bittersweet or dark chocolate, chopped
2 tbsp cocoa powder
1 cup sugar
2 large eggs
1 tsp vanilla extract
2/3 cup flour
1 tsp ground cinnamon
1/3 tsp ground cayenne pepper
1/4 tsp chili powder
1/4 tsp salt
2/3 cup chocolate chips (pref. semisweet or bittersweet) I used Enjoy Life Chocolate Chips!
Preheat oven to 350F. Line an 8×8 square baking pan with parchment paper.
In a small, heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Stir in cocoa powder until fully incorporated. Set aside to cool slightly.
In a the same bowl, whisk together sugar, eggs and vanilla extract. Whisking steadily, pour chocolate mixture into sugar mixture. Stir until smooth. Sift flour, ground cinnamon, cayenne pepper, chili powder and salt into the bowl and stir until just combined. Fold in chocolate chips.
Pour into prepared pan and spread into an even layer.
Bake for about 35 minutes, until brownies set and a toothpick inserted into the middle of the pan comes out with only a few moist crumbs, not batter, attached. (Note: This didn’t work that well for me because I may have added
a little bit morea lot more chips than in the recipe so the toothpick came out full of melted chocolate. Eh-heh.)
Cool in the pan completely before slicing.
Makes 25 brownies.
Note: I used an 8×8 pan. And they were GONE very fast. As a baker, it is very gratifying to see something you bring to a party disappear- it’s a mark of accomplishment.
PS. I know I just said the Cauliflower post was coming, but I wanted to share this Paleo treat and Non-Paleo Cheat first. The Cauliflower post is coming!
* The holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla) (thanks wiki wiki!)
– The Owl