Paleo Chocolate Covered Coconut Macadamia Candy Recipe

February 11, 2013 By

Chocolate covered coconut macadamia candy

Paleo Chocolate Covered Coconut Macadamia Candy Recipe

I love coconut and growing up Almond Joy candy bars were always one of my favorites. But now that I am older and more conscious of what we are eating I try to make things fresh and with real ingredients. The less processed the better. We also love all the health benefits of coconut and coconut oil, so I decided to try making my own chocolate covered coconut candies. These would be great for Valentine’s Day is you cut the coconut filling in the shape of a heart and topped it with the macadamia nut, then dipped them in chocolate. I simply cut them in whatever shapes I wanted, but you can be much neater than I and make them look super pretty. Enjoy!

 The Recipe

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Chocolate Covered Coconut Macadamia Candy Recipe
Recipe type: Candy
 
Ingredients
  • 4 cups dried, unsweetened coconut
  • ½ cup coconut oil, melted (you may need more depending on coconut)
  • 4 tablespoons agave nectar or honey
  • macadamia nuts
  • 1½ cups of bittersweet chocolate (for Paleo, use unsweetened chocolate and add honey to reach desired sweetness)
  • 1 tablespoon coconut oil
Instructions
  1. In your food processor, process the dried coconut, coconut oil and agave nectar until a paste is formed.
  2. Use more coconut oil if necessary.
  3. Line an 8 x 8 pan with parchment paper.
  4. Spread the coconut mixture over the parchment paper.
  5. Press the macadamia nuts into the coconut mixture.
  6. Place the pan in the refrigerator to harden the mixture.
  7. Once the mixture has hardened, remove it from the pan gently.
  8. Cut into desired shapes.
  9. Melt the chocolate chips with the coconut oil, you can use the microwave or double boiler method.
  10. Dip the coconut pieces in the chocolate mixture and place on silpat or parchment to harden.
  11. Serve or store up to one week.
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Valentines Day Chocolate Cherry Meringues Recipe

February 3, 2013 By

Chocolate Cherry Meringues

Chocolate Cherry Meringues Recipe

For Valentines day I wanted to make something special for the boys. One of our very favorite cookies are meringues. For Christmas I often make them peppermint flavored and mocha flavored, but for Valentines Day I wanted to make sure they were extra special. So along with the Valentines Day Gelees I made, I decided to make this Chocolate Cherry Meringues recipe. The ingredients are simple, egg whites, sugar, chocolate and cherries, but the results are heavenly. For Valentines Day I opted to make them heart shaped but you could choose to pipe them or simply allow them to be little white clouds. Whatever you do, make sure you make this Chocolate Cherry Meringues Recipe.

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Valentines Day Chocolate Cherry Meringues
Recipe type: Cookie
Serves: 14
 
Ingredients
  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ¾ cup powdered sugar
  • 1 teaspoon almond extract
  • ½ cup dried tart cherries, chopped
  • 3 ounces bittersweet chocolate chips (if making dairy free verify the ingredients)
Instructions
  1. Preheat oven to 200º.
  2. Cover a large baking sheet with parchment paper.
  3. In a large bowl, beat the egg whites and cream of tartar at medium speed until soft peaks form.
  4. Increase speed to high, and gradually add granulated sugar.
  5. Add the powdered sugar slowly until stiff peaks form.
  6. Add extract and beat until blended.
  7. Fold in cherries and chocolate.
  8. Either pipe into the shape of hearts or using a large cookie cutter simply spoon the batter into the form.
  9. Gently remove the cookie cutter and repeat until you have filled the baking sheet with hearts.
  10. Bake at 200º for 2 hours.
  11. Turn the oven off, and cool meringue in closed oven 1½ hours or until dry.
  12. Be careful when removing from the parchment paper.
  13. Serve immediately or store for up to a week.
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What will you be giving your loved ones for Valentines Day? Will you be trying the meringues recipe? Do you have a favorite meringues recipe you love? Care to share it?

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Valentines Day Gelee Recipe

January 31, 2013 By

Valentines Day Peach Gelees

Since we are gluten free and casein free it can be hard to come up with great holiday treats. But I found out that making a Valentines Day Gelee Recipe is easy and delicious, and really very special. These little jeweled colored candies came to me from the Culinatry Institute of America and I turned them into Valentines Day Gelees. I adore these little gems and hope you decide to make them for your little Valentines too.

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Valentines Day Gelee Recipe
Author: 
Recipe type: Candy
 
Ingredients
  • ¾ cup frozen juice concentrate, thawed (sweetened or unsweetened)
  • 1¼cups water
  • Two 1.75 ounce packets (8 teaspoons) powdered fruit pectin
  • 1 teaspoon baking soda
  • 2 cups sugar, plus extra for coating
  • 1⅓ cups light corn syrup (organic)
  • ¼ to ¾ teaspoon citric acid, or as needed
Instructions
  1. Lightly coat a rectangular pan with coconut oil, then line the bottom of the pan with parchment paper and lightly oil that too.
  2. In a large sauce pan put the fruit juice, water, pectin and baking soda.
  3. The baking soda will make it foam, a lot.
  4. In a second sauce pan put the sugar and corn syrup.
  5. Heat both pans over medium high heat to boiling point, then lower the heat to medium and cook for 8 minutes.
  6. Gradually add the sugar mixture to the fruit juice mixture, stirring constantly.
  7. Continue to boil for one more minute.
  8. Remove from heat and add the citric acid.
  9. Taste a bit of the mixture that has cooled on a plate and adjust the citric acid until you find a flavor you like.
  10. Pour into prepared, parchment lined pan.
  11. Let cool at room temperature for about 2 hours.
  12. Scatter sugar onto a jelly roll pan and invert the cooled gelee mixture onto the sugar.
  13. Using small cookie cutters, cut out hearts or other shapes.
  14. Place the gelees into a bowl with sugar and coat all sides so they do not stick.
  15. Place sugar coated gelees onto a parchment lined drying rack and allow to cure for 8 hours.
  16. Enjoy!
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Paleo Pot Roast Hash with Sweet Potatoes Recipe

January 28, 2013 By

Paleo Pot Roast Hash with Sweet Potatoes

Paleo Pot Roast Hash with Sweet Potatoes

Larry made the most wonderful pot roast the other day. It was peppery and sweet and just perfect. But it was also HUGE, so we had quite a bit of leftovers. No one in my family is big on leftovers and leftover pot roast just isn’t that great, no matter how well it was prepared. So I needed to come up with something to do with all that beef. Matthew loves corned beef hash so I thought about making a Paleo pot roast hash with sweet potatoes recipe. We served it with poached eggs and had breakfast for dinner. I actually had the last little bit of it this morning, it was that good.

The recipe we used to make the pot roast can be found here.

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Paleo Pot Roast Hash with Sweet Potatoes Recipe
Author: 
Recipe type: Breakfast, Brunch, Dinner
Serves: 4
 
Ingredients
  • 2 medium sweet potatoes, diced
  • 1 medium onion, diced
  • 3 tablespoons olive oil
  • 1 to 2 lbs pot roast, cooked and diced
  • salt
  • pepper
  • 3 tablespoons beef stock
  • ⅛ teaspoon nutmeg
Instructions
  1. Heat a large skillet over medium-high heat.
  2. Add the olive oil and swirl to coat pan.
  3. Add the onions, cook until they begin to caramelize.
  4. Add the sweet potatoes and cook until they soften and begin to caramelize, stirring frequently.
  5. Season with salt and pepper.
  6. Once the sweet potatoes have caramelized add the pot roast.
  7. Season with salt and pepper again.
  8. Add beef stock to moisten, you may add more if necessary.
  9. Scrape the bottom of the pot to pick up the caramelized pieces.
  10. Add nutmeg and mix well.
  11. Server alone or with poached eggs.
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Paleo Pot Roast Hash with Sweet Potatoes

 

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