***Please note that each of these recipes contains an ingredient that is not SCD legal. Eat at your own risk! ***
At first I wasn’t going to post these but then realized people who are advanced on SCD and starting to incorporate a few illegals might benefit. Rather than have people starting to introduce chocolate or candies by buying stuff from the store, maybe they can try these homemade treats and have control over the ingredients.
A note on chocolate: I have started to have cocoa powder and am feeling fine with it BUT I seem to be extremely sensitive to the caffeine. If you’re just adding in cocoa and not sleeping well, chances are that you are being kept awake by the caffeine in it. Try eating cocoa goodies in the morning only. There is some debate as to why cocoa is not legal on SCD. Dr. Haas had told Elaine Gotschall not to include it in the diet. Elaine was adamant it should not be part of SCD, although did not fully analyze it.
Coconut Chocolate Fudge
I made this fudge from Lindsay at Passionate Homemaking‘s recipe. I reduced the honey by half and I think most people on SCD would still find this sweet. I also make this with mint in place of vanilla for a minty chocolate. I plan to make this next time with cocoa butter (also SCD legal) in place of coconut oil, for more of a homemade chocolate bar type snack. Will post that if successful.
Use this chocolate fudge as a coating in the next two recipes. I made half of this recipe with vanilla and half with mint. That was enough to coat the Peppermint Patties and Cadbury Creme Eggs.
I got the idea for these from Elana’s Pantry and then I got some coconut spread for the first time. I decided the coconut spread would make a great center to peppermint patties. I wanted to make the chocolate coating without using hard chocolate so I used the chocolate fudge recipe from above but with mint extract. I quickly realized I’m not very good at forming patties, but I don’t think that affects the taste 😉 Note these are dense chewy peppermint patties, just the way I like them. If you like the center soft, I think coconut oil would work better as in Elana’s recipe.
1/2 cup coconut spread/butter (not the same as coconut oil)
5 tbsp honey
1/2 tsp peppermint extract
sprinkle sea salt
Use the Coconut Chocolate Fudge recipe above with mint.
Mix filling ingredients by hand. If you want it completely smooth you can process it in a food processor. Place in the fridge for 30 minutes or until it’s hard enough to form into balls. Get a plate out and put parchment paper over it. Take about a spoonful of filling, roll it into a ball, and press it down to form a patty on the parchment paper. Do this will all the filling, it should make about 12 patties. Return it to the fridge.
Make the coating recipe and keep it at room temperature. Take the filling patties out of the fridge. Quickly dip each patty into the chocolate until covered. Place patties back on parchment paper. Return to the fridge. Leave for a few minutes for the chocolate to harden. Repeat process again. Instead of dipping the patties in chocolate, you can try pouring the chocolate over them with a spoon.
Keep patties in the fridge until ready to eat. Enjoy!
Note: For those not having cocoa, try the filling on its own as little mint chews.
Raw Milk Ice Cream
Once I got my hands on some raw milk (that I could digest no problem) I set out to make some ice cream. Real ice cream, with cream and milk and egg yolks, not from yogurt. I was getting both raw sheep milk and raw cow’s milk so I used those ingredients, but you can make this from any cream and any milk really. The first time I made it I just used the amount of cream I got from 1 liter raw cow’s milk (which was about 1/2 cup). I added a couple yolks and some honey for flavour. Then I used about 3 cups of milk to bring the total volume to 1 liter. It was really good and quite honestly, any variation of cream/milk amounts would probably work. Just don’t use too much honey or it will actually be too sweet. I also made this with some added strawberries once and it was great, just substitute almond extract in place of vanilla for the best strawberry flavour.
2 egg yolks
1/2 cup raw cream
3 cups raw sheep milk
1/4-1/2 cup honey
1 tbsp vanilla
1/2 tsp sea salt
2 cups whole strawberries, crushed (makes about 1/2 cup when crushed)
Mix all ingredients. Place in fridge for at least an hour. Process in an ice cream maker according to directions. Place in freezer to firm up if needed.
I ended up just making the ice cream above, but with cocoa powder, less vanilla and only enough milk to make it enough to fill up the Popsicle molds. The second time I made this I ended up using more than 1/2 cup of cream and it was delicious. You can measure how much you need by filling each mold with water and pouring them into a measuring cup. These were a big hit, my first taste reminded me of the actual Fudgsicle brand ones from long ago.
In searching for a fudgesicle recipe online, I couldn’t find too many that used real ingredients. I don’t know how many I found using some kind of chocolate syrup, pudding mix, or powdered sugar. Kelly the Kitchen Kop has a great recipe up using yogurt which is very similar to what I ended up with and uses yogurt in place of fluid milk.
2 egg yolks
3/4 cup raw cream
4 tbsp cocoa powder
1/4 cup honey
2 tsp vanilla
1/2 tsp sea salt
3/4 cup raw milk
Mix everything but the milk until well blended. An immersion blender or hand mixer works well, but a whisk can do the job too. Add enough milk to bring the volume of the mix up to what you need to fill your molds. Blend well. It’s ok if the texture appears grainy, we liked it like that best. Pour into molds and freeze.