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What better to do on a wet Sunday afternoon than create something that is incredibly easy to make, mind blowingly delicious and choc full (get it??? sorry!) of goodness. The hardest part was to come up with name that did justice to the beauty of the bar.

Chocolate Bliss

After coming back from my son’s wedding set in the beautiful hills of Ben Lomond, CA.   I had fallen off the low/no sugar wagon. Only just a little – but enough to worry me.  I am usually not tempted by the office sweet treats and 3pm chocolate fixes that are full of sugar and so full of carbs.  Not so on my return, and I found myself succumbing to sugars seductive siren.

Time for cold turkey! Or is that the best strategy?

Dark chocolate at 85% cocoa solids is low in sugar, and for me does not spike any sugar rush.  So rather than cold turkey; you know that depriving is not in my nature, I thought I would create a treat that gently took away my desire for a sugar fix and was healthy, satisfyingly and low carb.

So here we are with something tasty and beautiful to look at!  

The recipe name was an issue, so I took that question to the interweb and the interweb came back with some lovely suggestions; Chokaleidoscopia, Chocquisite, Rocky Road, Chocolate Heaven.  But you know let’s stop messing about here and just call it what it is, a bar of bliss – Chocolate Bliss Bar.

This is how to mix and fix…

Now finally the recipe!

Chocolate Bliss Bars

  • Servings: 15
  • Difficulty: super easy
  • Print

Paleo chocolate bliss bars

100g Organic 85% Chocolate –  I use Green & Black Organic Dark Chocolate
1/3 cup shredded coconut
50g goji berries
50g pistachios
50g brazil nuts

  • Line a small baking tray with parchment/baking paper.
  • Chop nuts into smallish pieces.
  • Reserve 2 tsps of coconut, goji berries and pistachios for decoration.
  • Melt chocolate either in a double boiler (place chocolate in a saucepan over another saucepan simmering water.  Take care not to get any water in your chocolate while it melts), or in the microwave on low power.  I used three bursts at low power, stirring in between.
  • Once the chocolate has melted, mix in the rest of the ingredients.
  • Spread thinly in the tray.
  • Refrigerate until set.
  • Slice into 15 pieces.
  • Store in a covered container in the fridge.

Each peice has: 
Carbs 3.9g
Sat Fat 4g
Protein 2.3g


The chocolate is not tempered; has a low melting point, so may melt in your hand. A bit of a bonus as you can enjoy licking your fingers!
So what do you think?