We’ve been at our paleo-ing again. And I’ve had a few fails these past few weeks. Made some carrot soup that no one liked, and I ended up throwing it away (after peeling and cutting like a billion carrots– kill me). Made some chicken salad with avocado instead of mayo. I thought it was good. Others were unconvinced. And yesterday I made butternut squash soup, which I ate two giant helpings of, but was not a hit otherwise.
These, though, were a home run. (I wonder why…)
The claim of “healthy” sparked some debate among my followers on Pinterest.
Anna Nuslock: Just because it didn’t come out of a robot’s butt in some Kraft dungeon doesn’t mean it isn’t bad for you.
Well, yes, true enough. And I always look at these paleo desserts a little side-eyed, because desserts are really not the point of paleo. But sometimes you just need a damn piece of chocolate, and when you do, these are comparatively less bad than a Hershey bar, I guess.
You’re supposed to have coconut oil for this, but I’m not a real paleo person so I never have coconut oil. I know, kick me out of the club. I thought I might even have to use (gasp) olive oil, because I was running low on sunflower oil.
In the end, I just decided to make half the recipe and not use the olive oil, so I only used the sunflower oil.
I also have no fucking clue if my honey is raw or not. Unless it says “RAW” in giant letters on the bottle, I don’t know how you’d know. Mine is probably imported from China and has chemical bee diarrhea in it or something that is really bad for you but they still sell in our grocery stores because it’s all a government conspiracy. I don’t know.
I also used Hershey’s cocoa instead of raw cacao powder. I am sorry.
So when I started this whole thing, I figured I was super smart for using sunflower oil instead of coconut oil because I didn’t have to melt it or anything and the honey mixed really well with it.
Everything else mixed really well with it, too.
The stars aligned, and I even managed to find mini cupcake papers for my mini cupcake tin, so I could still make 12 cups even though I halved the recipe. (Of course, the mini papers don’t really fit in the mini cupcake tin, but you do what you can.)
Did I mention that I only decided to do this like 15 minutes before I actually did it? So there was no time for, you know, hunting down raw honey and raw cacao powder and coconut oil and cupcake liners that actually fit in the tin. That shit’s for wimps anyways. This is rogue baking.
Well, if you even count this as baking, because I put it in the freezer at this point.
The blog post said 10 minutes in the freezer should do it. It didn’t. And, in fact, when I came back for it hours later it was still pretty melty. That’s when it dawned on me that the properties of coconut oil that make it solidify when cooled are probably pretty helpful in this instance. Oops.
Still they taste pretty damn delicious, even if they’re messy and probably full of bee poison and impure cocoa. Imma eat ‘em.
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