Start by melting the cacao paste in the microwave. Chocolate is very fragile and burns very easily, so you want to be extra careful when you do that. First, make sure that your chocolate is very finely and evenly chopped (the finer it is, the quicker it will melt) and place it in a microwave safe bowl (glass preferred). Then, place it in the microwave on high but make sure that you check on it and stir well every 20 seconds or so, until it’s completely melted. This is very important as you do not want to burn your chocolate, and that can happen very quickly in a microwave. Chocolate will fully melt long before it gets truly hot, so do check on it often, and STIR!
When the chocolate is fully melted, add the salt and honey and stir delicately until smooth.
Transfer the chocolate to some kind of mold (use candy molds or small paper cups) and place it in the fridge to set. Once it’s completely set, simply cut it into chunks.
Time to start working on the cookies.
Over a large mixing bowl, sift the almond, coconut and arrowroot flours together with salt and baking soda. Set aside.
In the bowl of your food processor, cream the lard, honey and vanilla extract.
Add the dry ingredients and process on pulse until the ingredients are well combined and resemble very coarse sand. Pulse in the coconut oil, one tablespoon at a time, until the dough just barely comes together.
Transfer this batter to mixing bowl, add chocolate chunks and knead delicately until a soft dough forms.
Turn that dough over onto a piece of plastic wrap, form it into a 10-12 inch long cylinder and refrigerate until firm, at least 4 hours, or better yet, overnight.
Preheat oven to 375oF
Take the cylinder out of the fridge and cut it into 12 to 18 roughly ¾” thick cookies. Don’t worry if the cookies crumble and break up a little bit, just press the pieces back together. In fact, this will only result in a nicer, more rustic looking cookie.
Place on a baking sheet that’s been lined with parchment paper and bake for 6-8 minutes, until the cookies take a nice golden coloration.
Let cookies cool on the baking sheet for 2-3 minutes, then remove them to a cooling rack and let cool completely…
If you can!
Greatly inspired by Mike The Iron You's fabulous Paleo Chocolate Chunk Cookies*Alternatively, you could also skip the whole making your own chocolate chunks part and simply use 100 grams of good quality dark chocolate (70% and over) and chop it into chunks.
Paleo Chocolate Chunk Cookies https://thehealthyfoodie.com/paleo-chocolate-chunk-shortbread-cookies-with-homemade-honey-sweetened-chocolate-chunks/