Caveman cooking girls make paleo chocolate

by kara thornton July 23, 2012


     Yum!  I absolutely love this chocolate.  I love this chocolate so much that I now make it and sell it at farmers markets in the sea to sky area.  No matter what your diet may entail, it is hard to not fall in love with this chocolate.  My recipe I use for the markets is a little different (sorry, a few secrets I am keeping in my pocket for now).  This chocolate is as paleo as can be, but just because it is paleo does not mean you can eat it all the time.  It is still a treat, but, a treat that wont leave you feeling guilty or ill.  The recipe takes about 25 minutes.  I use chocolate molds to make my chocolate.  You can also make chocolate balls or a big block of chocolate, its up to you.  Careful not to overheat your coconut oil.  If the oil is to hot it will burn the cacao nibs and will give a very bitter after-taste.  The amount of dates, agave or goji berries you use is up to how sweet or dark you like your chocolate.  Once the chocolate is in the shapes desired, place in your freezer for 20 minutes.  Since the ingredient that binds together the chocolate is coconut oil, it can melt at room temperature.  It is best to keep in freezer. 

1/4 cup cacao nibs

1 cup cacao powder

1/2 cup shredded coconut

1/2 cup of dates

1/2 cup coconut oil

2 tbsp  agave nectar

1)Mix your cacao nibs, powder & coconut for over a minute in a food processor

2)add in the dates, hot coconut oil & agave nectar and process for another minute

3) Once the batch is thoroughly mixed, you should have a fudge like consistency.  Take your spoon and put chocolate into molds.  Press chocolate down and firm if using molds.

4)Put chocolate molds in freezer for 20 minutes and EAT!

kara thornton
kara thornton


The head chief of Caveman Grocer.

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