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 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare your workspace by lining a baking sheet with parchment paper and clearing a flat surface for cooling the chocolate coins.
- In a medium mixing bowl, combine the almond flour and cocoa powder, whisking together until fully integrated and free of lumps.
- Add the melted coconut oil to the dry ingredients, stirring continuously to create a smooth mixture.
- Pour in the maple syrup and vanilla extract, mixing thoroughly until the batter becomes a consistent, glossy chocolate mixture.
- Add a pinch of salt and mix one final time to ensure all ingredients are well combined.
- 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.
- Place the baking sheet in the refrigerator for 20-25 minutes to allow the chocolate coins to firm up and set completely.
- Remove from refrigerator and let sit at room temperature for 5 minutes before serving to achieve the perfect texture.
- Store any remaining gelt in an airtight container in the refrigerator for up to one week.
Tips
- 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.
- Consistency is key: When mixing your ingredients, ensure a smooth, lump-free batter for perfectly uniform chocolate coins.
- 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.
- Room temperature matters: Let the gelt sit for 5 minutes after refrigeration to achieve the ideal texture—not too firm, not too soft.
- 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.
- 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