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    Home | Recipes | All Desserts

    Paleo Chocolate Bites

    By Adriana Harlan | 9 Comments | Published: Apr 22, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 1 review

    After making this dessert, my friends quickly ate almost the entire thing before I got a chance to take photos of it. I was left with these four little squares to photograph and it was not easy to get a good picture. I was even hesitating to post this recipe because it was so hard to get a decent photo, but it tasted so good that I had to share this recipe on Living Healthy With Chocolate. I hope you enjoy as much as we all did!

    *gluten free, grain free, dairy free, egg free, refine sugar free, Paleo*

    plate of paleo chocolate bites topped with chocolate chips

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    Paleo Chocolate Bites

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :12
    Prep :25 minutes mins
    Cook :2 hours hrs
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    Ingredients

    Crust:

    • ½ cup blanched almond flour
    • ¼ cup raw pecans
    • ½ teaspoon vanilla extract
    • 3 tablespoons coconut oil
    • 2 tablespoons raw cacao powder

    Filling:

    • 1 can (400ml) full fat coconut milk
    • 2 tablespoons raw honey, or maple syrup
    • ½ cup chopped pecans
    • ½ cup unsweetened shredded coconut
    • ½ cup semisweet mini chocolate chips,
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Crust:

    • Grind the pecans with a food processor until fine meal.
    • Mix the pecan meal with the almond flour, vanilla extract, coconut oil and cacao powder.
    • Line an 8x8-inch baking dish with parchment paper and evenly distribute the mixture in the pan.
    • Bake the crust at 350°F for 5 minutes and let it cool on a wire rack.

    Filling:

    • To make a dairy free version of condensed milk, place a can of full fat coconut milk in a sauce pan and mix in the raw honey.
    • Bring the mixture to a boil and then reduce the heat to low.
    • Simmer for about 2 hours, stirring occasionally or until mixture is reduced to half, has a darker color and is thicker. If you have a pressure cooker, you can do this in just 10 minutes, a real time saver!
    • Pour coconut condensed milk over the crust.
    • Sprinkle with chopped pecans, shredded coconut and chocolate chips.
    • Bake for 15 minutes at 350°F. Let it cool completely on a wire rack and refrigerate.

    Notes

    Store in the fridge.

    Nutrition per serving

    Calories: 263.5kcalProtein: 3.3gFat: 24.1gSaturated Fat: 14.4gSugar: 7.2gFiber: 2.8gCarbohydrates: 12.3gNet Carbs: 9.5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.
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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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