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Thursday, August 27, 2015

Dabbling in Paleo: Coconut-Orange-Chocolate Melt-Aways

I'm not sure what compelled me at the library last week. Maybe it was the fact that the Neill Public Library had a very respectable collection of cookbooks, including my favorite from Joe Beef in Montreal. Or maybe I'm just curious about different approaches to life: Buddhism, Catholicism, the Zone. But there I was picking up, checking out, driving off with -- Practical Paleo! 

As I'm reading through it at home, I'm sort of nodding and sort of suspiciously scrunching up my face. Wait -- bacon fat is okay, but any kind of grain is not? With my obsession with overnight oats, I'm not sure I'm 100% on board with this kind of diet plan. I can see how it would be great for gluten-free people. I flipped through some more. There are some interesting facts about digestion. I noted the smoke points of different cooking oils. I flipped to the back for the recipes -- no, the WAY back. Treats & Sweets. Yes.

The Orange Cream and Mint Melt-aways caught my eye. Those refreshing-looking little candies in the wrappers. I'll make those. Just the orange ones, to start.

The thing that was both compelling and kind of strange about these treats was the amount of coconut oil. I like desserts that also have the capacity to be a little bit good for you (I should tell you about that tofu mousse I make for people that have no clue it's not real cream... sometime).



The truth about these melt-aways, though, is that they are way too greasy. Even when frozen solid. And the sweetener could use a little pump-up.

So here's my proposal: chocolate + orange, all wrapped up in those fun little mini-muffin cups.


Chocolate-Covered Orange & Coconut Melt-Aways

Ingredients
1/4 cup coconut oil
3/4 cup coconut cream
1/2 teaspoon vanilla extract
Zest of 1 orange
1 teaspoon cocoa powder
2 teaspoons maple syrup
1 teaspoon agave nectar

Instructions
Combine all ingredients in a small mixing bowl until smooth. (Tip: Heat the coconut oil so its easier to work with). Pour into paper liners in a 24-mini-muffin pan. Set in the freezer, and serve cold. 

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