Raw cocoa is an amazing superfood with some of the highest antioxidants of all the natural foods in the world. Does that mean you can go out eating all of the chocolate you want? Negative ghost rider – the pattern is full.
Commercial chocolate has several additives including sugar, soy lecithin, corn syrup, and more sugar. Unfortunately, things that are definitely not paleo. If you’ve ever tried eating an unsweetened cacao bar, you can see why chocolatiers do not use cacao in it’s rarest form – it’s as bitter as a housewife from Orange County.
After experimenting with some recipes, I found that infusing cacao with some natural sweeteners, compliments of Mother Nature, you can get a great chocolate taste that is paleo friendly. In this recipe, I infused the cacao with cherry juice and a pitted date to create a sweet and delicious chocolate dipped cherry.
They’re not exactly the bon bons that Peggy Bundy would be popping while watching Oprah, but this is the closest thing to a paleo cherry cordial as you might get. It’s one of my favorite snacks to kick that sweet tooth. Now You Got Your Cherry Bomb!
Makes approximately 45 pieces
4 cups of cherries
3 oz chocolate (100% cacao unsweetened bar)
1 date (pitted)
Using a cherry pitter, take out all of the pits of your cherries. In a blender, add the pitted date and 1 cup of pitted cherries and blend until you have a liquid juice. Set aside.
Place the cacao bar in a small saucepan on medium heat and stir constantly until the chocolate is fully melted. (The chocolate will melt faster if broken up into smaller pieces.) Once the chocolate is smooth, pour in the cherry juice mixture and stir on low heat.
Take your pitted cherries and dip them in the chocolate mixture, fully coating each cherry. (I like to eat cherries without worrying about the stems and seeds. But for ease of dipping, feel free to use cherries with the pits and stems attached.) Place on a parchment paper lined tray and put in the refrigerator for 15 minutes. Serve and enjoy!