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Paleo AIP Hanukkah Gelt

Paleo AIP Hanukkah Gelt

Craving a guilt-free way to celebrate Hanukkah that doesn't compromise on flavor? Get ready to revolutionize your holiday treats with our Paleo AIP Hanukkah Gelt recipe! These incredible chocolate coins aren't just a nostalgic nod to tradition—they're a game-changing, allergen-friendly delight that will make your taste buds dance and your health-conscious heart sing. Whether you're following an autoimmune protocol diet or simply looking for a cleaner chocolate experience, this recipe is about to become your new holiday obsession!

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Jewish
Serves: 12 pieces

Ingredients

  1. 1 cup almond flour
  2. 1/4 cup cocoa powder
  3. 1/4 cup maple syrup
  4. 1/4 cup coconut oil, melted
  5. 1 tsp vanilla extract
  6. Pinch of salt

Instructions

  1. Prepare your workspace by lining a baking sheet with parchment paper and clearing a flat surface for cooling the chocolate coins.
  2. In a medium mixing bowl, combine the almond flour and cocoa powder, whisking together until fully integrated and free of lumps.
  3. Add the melted coconut oil to the dry ingredients, stirring continuously to create a smooth mixture.
  4. Pour in the maple syrup and vanilla extract, mixing thoroughly until the batter becomes a consistent, glossy chocolate mixture.
  5. Add a pinch of salt and mix one final time to ensure all ingredients are well combined.
  6. Transfer the mixture to a piping bag or use a spoon to create small, uniform circular coins on the prepared parchment paper, approximately 1-inch in diameter.
  7. Place the baking sheet in the refrigerator for 20-25 minutes to allow the chocolate coins to firm up and set completely.
  8. Remove from refrigerator and let sit at room temperature for 5 minutes before serving to achieve the perfect texture.
  9. Store any remaining gelt in an airtight container in the refrigerator for up to one week.

Tips

  1. Use high-quality ingredients: Since this recipe has few components, each ingredient matters. Choose organic maple syrup and premium almond flour for the best results.
  2. Consistency is key: When mixing your ingredients, ensure a smooth, lump-free batter for perfectly uniform chocolate coins.
  3. Chill precisely: The 20-25 minute refrigeration time is crucial—too short, and your gelt won't set; too long, and they might become too hard.
  4. Room temperature matters: Let the gelt sit for 5 minutes after refrigeration to achieve the ideal texture—not too firm, not too soft.
  5. Get creative with molding: If you don't have a piping bag, use a small spoon or even coin-shaped silicone molds to create traditional-looking gelt.
  6. Storage tip: Always store in an airtight container in the refrigerator to maintain freshness and prevent melting.

Nutrition Facts

Calories: 116kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: 0mg

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