Homemade Paleo White Chocolate (AIP Friendly)

 I am sure there are many others out there with similar effects from leaky gut, that can attest to how eating becomes more of a chore than an enjoyable act of pleasure.  You are in pain before and after you sit down to eat, only to walk away from the table more exhausted from the food than energized.  It doesn’t matter how healing, nutrient dense, or friendly to one’s illness that a food is, the body simply does not like it, and typically reacts pretty bad.  However, not eating is something no one will succeed in, which is why ignoring the effects, and simply plugging away at it to the best of one’s ability, is all that can really be done.  I believe that it is also important to keep the big picture in mind, as it helps one imagine a healthy life that is beyond the current health situation.  Ultimately, this makes all the tiresome, frustrating, and painful efforts in nourishing one’s sick body, all the more worth it.  

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As previously discussed, I follow a ketogenic diet as part of my current IV and oral protocol for the effects of Chronic Lyme Disease, known as the “PK Protocol.”  I also have been following an autoimmune-approach for many years now, and while I have had to re-introduce some foods due to the PK Protocol, the majority of AIP “rules” are still in effect on a daily basis.  However, because the differing combinations of eating that I must follow (Ketogenic, Autoimmune Paleo, Low-FODMAP), getting the amount of extra fat in my diet (a key to eating Ketogenic), can mistakenly be pushed to the way side.  Eating is not comfortable for me, nor has it been for many years, causing the act of “snacking,” to be something I must push myself to do.   Yet it is not to say that I do not eat enough, as I never skip meals and am always looking for ways to get extra calories in.  Sometimes that even means adding a few tablespoons of extra oil to my green juice, or in context to today’s post, these white chocolate “fat bombs.”  If you are like me and cannot eat any type of sugar, substituting the maple syrup for a sugar replacement (such as stevia), works perfect.  Because cocoa butter is solid at room temperature, there are many ways that you can store the white chocolate.  As you might have noticed, I made mine into the shape of mini gingerbread men, of which I found very suitable since it was the week of Christmas.  However, you can just as easily use a parchment lined loaf pan as a mold, cutting the chocolate into squares once set, or a lined mini cupcake tin for pre-made individual servings.  If you wish to purchase the cute mold that I used, you can do so here.  Ultimately, these ginger “boys” were a great way for me to get more calories into my week, without feeling like I had to miserably stuff my face, yet they are just as tasty for those simply looking for a quick, satiating snack as well.  If you want to make this recipe completely Autoimmune-Paleo friendly, simply follow the recipe notes below for another version of “fat bombs” that is equally as tasty!  As a note for those unable to properly digest fat like myself, my PK Protocol doctor has me on a few supplements in order to support the absoprtion, including “ox bile,” which I find to be very helpful.  You can find the two varieties that I use in my amazon store, though they can be purchased through many online suppliers as well.  Also, while maple syrup may be more “Paleo-friendly” than white sugar, it is still not part of a true ketogenic diet (or in my case, the PK Protocol).  Therefore while the recipe calls for it, I myself used a mix of stevia and chicory root sweetener.  Though I do not recommend daily consumption of these sugar substitutes, they are great options for those who cannot eat any type of sugar, and are looking for a special treat every now and then. 

Homemade White Chocolate
Print Recipe
Ingredients

• 4 oz raw cocoa butter *AIP substitutions below 
• 2 tbsp maple syrup
• 1/4 tsp sea salt
• 1 tsp maca powder (optional)
• 2 tsp vanilla extract

Process

• Fill a sauce pan 2/3rd of the way with water, bringing to a simmer over medium-high heat.
• Measure cocoa butter on a scale, placing in a heat proof bowl.
• Put bowl over simmering water, allowing cocoa butter to slowly melt.
• Once 3/4th of the cocoa butter has melted, remove bowl from heat.
• Whisk in maple syrup, salt, maca, and vanilla until fully incorporated
• Spoon mixture into desired molds (or) into a parchment lined loaf pan.
• Place in freezer, allowing to set for 15 minutes. 
• Remove chocolate from the freezer, popping out of mold (or) cutting into desired shapes. 
• Store chocolate at room temperature in a sealed contained and (or) in the fridge/freezer.