Caveman Cuisine: Choco-lard

Somebody had to do it.


2 tbsp lard or bacon fat (read "Get That Bacon Fat" to find out more)
1-2 tsp unsweetened natural cocoa powder
1-2 tsp coconut butter (softened)


In a small bowl, combine coconut butter and lard until thoroughly mixed. Add cocoa powder and stir until smooth.

Yield: A single serving of high quality monounsaturated fat, you know, the kind found in heart-healthy olive oil.  (Don't believe me?  Check out "Lard" on Wikipedia.  And, if you're worried about saturated fat, then it's time to do some research.  A good starting point is Mark Sisson's "The Definitive Guide to Saturated Fat" and the book "Good Calories Bad Calories" by Gary Taubes.)
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. And what do Spread that on?>>>

  2. i would spread it on my tongue lol

  3. It didn't last long enough for me to find out! I bet crispy bacon would be good dipped in it though. That is, unless doing such a thing would cause the universe to explode :)

  4. Wow, found this on dessertstalker. I have to admit its the first time chocolate doesn't seem so appealing. Maybe with bacon fat, DEFINITELY with coconut oil.... but LARD??

  5. Lol! Using lard might be a bit much, but it was surprisingly tasty with bacon fat!

  6. Meagan, you might be right! I definitely used bacon fat, and it was actually pretty tasty, not so sure about pure lard though!

  7. Ok, this might seem like a really dumb question, but I thought coconut oil and coconut butter were the same I need a bit more info?

  8. It gets kinda confusing with all the coconut nomenclature around there. I refer to pure coconut fat (virgin or refined) as coconut oil. Coconut butter, on the other hand, is a mixture of coconut meat and fat that has been blended to a creamy consistency (like a coconut version of peanut butter, except it tends to go solid at room temperature so it needs to be heated up or stirred well to soften). Coconut flour is just the coconut meat with the fat removed so that it can be used for baking. Coconut flakes and shredded coconut (large and small pieces respectively) are whole coconut that is simply dehydrated and, if you find a good brand, has no additives like sugar or preservatives. I think that about covers it!

  9. I made it today using bacon fat. It was nasty. I threw it away. I made it again using just coconut oil, cocoa powder, and some sweetener (stevia and honey) and it was good. I guess bacon doesn't make everything better after all. :-)

    1. Adding honey sort of defeats the purpose of no carbs...