First of all, I had such an amazing time at WOD Gear’s Team Series competition this past weekend! It was Mee Eat Paleo’s first “official” CrossFit event
Super big shout out to WOD Gear for letting me be a vendor and great job to all the competitors (including my BeachSide team of course). The event was well-organized, well-programmed, professionally run, and most importantly … FUN!
So obvious I was having a blast It was great competing and always great meeting other CrossFitters. This wonderful CrossFit community has been so supportive and welcoming to me and my product. Thank you from the bottom of my heart!
Secondly, I just want to give you all a heads up that I will be shutting down production this week for the Christmas holiday. I worked through Thanksgiving and although in doing so, it prevented me from Paleo-cheating and engaging in nonsensical acts of gluttony, it was totally NOT fun working the whole time.
So … I’m going to actually attempt to take some time off this week! (from making MeeNut Butter at least … I still have to report to the office j-o-b) I really do hope to catch up on much-needed sleep and get organized to go full-force in prepping for the OC Throwdown on Jan 14-15, 2012! I’ll be a competitor and vendor again so I’ll need support for both
Last but not least, my long-awaited Paleo Dark Chocolate Ganache Recipe! I am very bad at following / writing down recipes and I don’t know all the fancy culinary terms, so please forgive me if something is amiss in the following. Feel free to offer suggestions, adjustments, etc.
For those who wanted my Paleo Choco MeeNut Butter Cups recipe, this is how I make the chocolate for that too. Now without further ado …
Recipe: Mee’s Paleo Dark Chocolate Ganache
1 cup cocoa powder
1/2 cup organic virgin coconut oil
1/6 cup organic cocoa butter
2 tbsp raw organic honey (more or less – to taste)
1 tsp pure vanilla extract
1 pinch of sea salt
3/8 cup organic full-fat coconut milk
Prep / Cook Time: 10-15 min
Yields: approx 2 cups ganache / truffles
Over very low heat melt the cocoa butter and coconut oil. Make sure you use only as much heat as necessary to melt the butter and oil. I don’t have a double cooker so I constantly remove from direct heat to not overheat. Mix in the honey, salt, vanilla, and stir continually to combine the mixture as much as possible. The honey doesn’t fully combine with the oil in this step so no worries.
At this point I remove from heat.
Stir in the cocoa powder and mix until evenly combined.
Slowly drizzle in the coconut milk and stir carefully until evenly combined. Do NOT over-stir / combine too aggressively. Impatience here = game over.
Depending on your use, you can use immediately as a ganache. Otherwise, chill and harden into truffles.