Go Back
–+ servings
Thin honey-sweetened homemade chocolate coins for later Full GAPS on a cream plate
Ebonie Garnica

Homemade Chocolate Coins (Gelt) for Later Full GAPS

Thin plain honey-sweetened chocolate rounds with cocoa butter, pure cocoa powder and homemade vanilla. An occasional later Full GAPS treat once digestive symptoms have disappeared and cocoa is appropriate for the person.
Print Recipe Pin Recipe
Servings: 1 batch
Course: Dessert
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup food-grade cocoa butter measured as pieces before melting
  • 1/3 cup pure organic unsweetened cocoa powder no added ingredients
  • 2 tablespoons raw honey
  • 1 teaspoon homemade vanilla extract homemade vanilla recipe
  • 1 pinch mineral salt

Equipment

  • Small saucepan, such as the Le Creuset Signature Round Saucepan 1.75 qt in Artichaut
  • Secure heatproof glass double-boiler bowl
  • Glass mixing bowl
  • Wooden or stainless-steel spoon
  • Cup, tablespoon and teaspoon measures
  • Uncoated stainless-steel muffin pan
  • Unbleached parchment bottom circles and lift strips

Method
 

  1. Prepare an uncoated stainless muffin pan with an unbleached parchment circle and a narrow parchment lift strip in each well. Keep the pan level and have refrigerator space ready.
  2. Melt the measured cocoa butter pieces in a secure heatproof bowl over a small saucepan of water on low heat. Continue until the fat is clear and pale golden, with no solid pieces remaining.
    Clear pale-golden melted cocoa butter for Full GAPS chocolate coins in a supported glass double-boiler bowl above an Artichaut saucepan
  3. Transfer the melted cocoa butter to a glass mixing bowl. Add the cocoa powder and raw honey in the amounts selected in the ingredient list, and stir to combine. Work through dry powder and honey streaks.
  4. Add the homemade vanilla extract and mineral salt in the amounts selected in the ingredient list. Stir until smooth and evenly brown, without a separate clear fat layer or dry cocoa pockets.
  5. Pour the mixture into thin shallow rounds at the bottoms of the prepared wells. Do not fill the muffin cavities. Use enough wells or work in batches to use the mixture; continue with more prepared wells or another batch of the pan as needed.
    First tray of thin Full GAPS chocolate coin portions in parchment-lined uncoated stainless muffin wells before chilling
  6. Refrigerate until the chocolate is fully set and holds its shape through the center. Setting time depends on the well size and the thickness of the rounds.
  7. Lift out the firm coins with the parchment strips and peel away the paper. If a center is still soft or bends while lifting, refrigerate longer. Keep the finished coins cold.

Notes

GAPS: Occasional later Full GAPS, once digestive symptoms have disappeared and the person is ready for cocoa. Pure organic cocoa powder without additives. Not an Introduction Diet recipe.
Measuring: Measure the cocoa butter pieces before melting. This recipe does not use a measured half-cup of melted fat.
Time and yield: One batch. The number of coins and setting time depend on well size and layer thickness. Chill until the center is firm and the coins lift without bending. The photographs show a representative serving and one first tray.
Two times: One cup of cocoa butter pieces, two-thirds cup of cocoa powder, four tablespoons honey, two teaspoons homemade vanilla and two pinches salt. Keep the same thin layers and firm-setting cue.
Storage: Keep covered in glass in the refrigerator.

Tried this recipe?

Let us know how it was!