When I lived in New York, I discovered Vosges Chocolate. Now they are ubiquitous. I see them at every Whole Foods, and you can even order them on Amazon. But back then, one had to trek to their actual stores (only a couple of Whole Foods in New York carried their items) and soon my husband and I had a favorite – the Naga flavor. A warm mix of rich milk chocolate, coconut and curry. We would always get a two or four pack of their truffles for special occasions.
By the time we moved to Washington, Vosges bars were at the Whole Foods we shop at here. So instead of truffles, we would split a Naga bar for special occasions.
When I started working with an elimination diet, I was heartened to see many Vosges bars were gluten-free and vegan (see the FAQ) though sad that my beloved Naga had dairy. However, since I avoid refined sugars, Vosges never re-entered my life. Their bars are among the few things I miss from my life pre-elimination diet. Good greek yogurt is another thing, along with strong cheeses – ok, maybe more than a few, but I don’t think about it much.
I had kind of forgotten about Vosges until my husband reminded me. When I mentioned to him that this month’s Go Ahead Honey, It’s Gluten-Free, hosted by Naomi of Straight Into Bed CakeFree and Dried, who also happens to be the events’ creator, was Love Potions and Charmed Foods, my husband immediately said Naga!
So I made these Chocolate Curry Bites. Like the Naga, they have creamy coconut and curry flavors, though I definitely dialed down the sweetness. I love them, and my husband agreed that they were “completely like the Naga, except they are more like Naga without the sugar, but then again you have totally reprogrammed your taste buds” – that said, if you want more sweetness, you could experiment with adding a bit of agave. the mixture that makes up these bites is pretty dense, a teaspoon of agave should not alter the texture too significantly.
I made these chocolates more rustic, but you could also shape them into spherical truffles and roll them in additional coconut or curry. Naomi’s request with this month’s GAHIGF was to pick foods that changes your body chemistry for the better. I know chocolate is ubiquitous for that, but coconut and warming spice blends such as curry fit the bill too. You could always swap the curry for pomegranate or maca, which are also known for such properties.
In addition to GAHIGF, I am also submitting this recipe to the Sweet or Savory Kitchen Challenge, hosted by Ricki of Diet, Dessert and Dogs and Kim of Affairs of Living. This month’s ingredient is stevia! This recipe is both indulgent and gluten-free, so I am also submitting it to Amy’s Slightly Indulgent Tuesday. and The Gluten-Free Homemaker’s Gluten-Free Wednesday.
Chocolate Curry Bites (Gluten-Free, Vegan, Low-Glycemic, Soy-Free)
Makes two bites
- 1 tsp coconut oil, melted (I love this one from Garden of Life)
- 1 Tbsp and 1 tsp coconut cream (the thicker creamy part you find in a can of coconut milk)
- 5 drops NuNaturals liquid vanilla stevia
- 2 Tbsps raw cacao (I love this one from Navitas)
- 1/2 tsp gluten-free curry powder (I used Simply Organic Curry)
- 1 Tbsp shredded coconut and additional shredded coconut for topping
Combine the coconut oil and milk with the vanilla stevia. Add the remaining ingredients until you have a thick ganache-type mixture. Divide into two mini cupcake cups (I use silicone ones) and freeze for at least 15 minutes. If serving bites after they have been in the freezer overnight or longer, allow to thaw for about half an hour before serving.