Chocolate Barfi (Paleo, AIP, Vegan)
 
Prep time
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A delicious chocolate fudge that is nut free, dairy free and refined sugar free!
Author:
Serves: 16
RecipeIngredients
  • ½ cup palm shortening, melted (for substitutions, see notes)
  • 2 cups tiger nut flour
  • ¼ tsp sea salt
  • 1 cup coconut sugar
  • ½ cup coconut milk
  • 1½ tbsps raw cacao powder (use carob for AIP)
  • edible silver leaves for decoration
RecipeInstructions
  1. Line a loaf pan with parchment paper. Keep aside.
  2. Heat a stainless steel saute pan and add the palm shortening. Then add the tiger nut flour and salt and stir frequently on low heat breaking any lumps. After two minutes, add the coconut sugar and the coconut milk and continue to stir. Make sure to break all lumps and stir for 2 to 3 mins until you get a cohesive mass that begins to separate easily from the pan. Turn heat off and add the raw cacao powder (or the carob for AIP) and continue to mix using a spoon. Stir until the cacao (or carob) is completely incorporated into the mixture.
  3. Dump the above mixture into the parchment lined loaf pan. Using the back of a glass pat to spread the mixture evenly. Cover with plastic wrap and place in the refrigerator for 2 hours.
  4. After the mixture is set, take the pan out and transfer the block of fudge onto a board and cut into squares using a large thick knife. Decorate carefully using edible silver leaf.
Notes
Instead of palm shortening, you can use refined coconut oil or ghee (which is not AIP elimination phase compliant)
Recipe by Cook2Nourish at https://cook2nourish.com/2021/11/chocolate-burfi-paleo-aip-vegan.html