Turkish Delight Recipe
This Turkish Delight recipe is a perfect sweet treat for your sweetheart. Imagine gifting a box of hand made chocolates that will not only delight the taste buds but which will be healthy and guilt free.
Gluten free treats, our valentine recipes will be sure to win hearts - our Turkish Delight Recipe contains real rose essential oil, and as the late, great herbalist Culpeper wrote "Roses strengthen the heart". Rose is such an evocative scent and of course roses have been associated with love seemingly forever, but a bunch of red roses can be a cliched valentine gift, so why not give the gift of roses in a unique way this valentines?
Turkish Delight Recipe
As a former vegetarian the idea that gelatine (gelatin) could possibly be good for me is a little bit hard to stomach! I remember all too well steering my children away from sweets with gelatine in by telling them they contained "boiled up animal bones". There could be nothing more repulsive I thought. How things change! Through learning about the paleo diet, I have discovered just how good bones are for us - chicken carcasses are now turned into stock, and bone broth is on my to do list.
Gelatin contains amino acids which help with muscle and skin growth amongst other benefits, so you will be gifting your love more than just a delicious treat if you make these sweets for them for valentines day!
(Ordinarily turkish delight contains cornflour, but this is not acceptable for a paleo diet so gelatine was my solution to the setting problem.)
Ingredients (makes 20 turkish delight hearts)
For the Delight
- 1 yogi rose tea bag
- 1/2 pint of boiling water
- 1 sachet of gelatin granules
- 1 tbsp maple syrup
- 2 drops rose essential oil
- 1 drop lemon essential oil
For the Chocolate Covering
- 100g raw cacao butter
- 100g maple syrup
- 70g raw cacao powder
- 2 tsp vanilla extract
paleo desserts valentine recipes - sweets for your sweet
- Steep the yogi rose tea bag in the 1/2 pint of boiling water for 5 minutes - this will give the turkish delights a gentle pink hue but will unfortunately not impart enough flavour even, though the scent will be heavenly.
- Stir in the maple syrup and drops of essential oil. Taste and adjust according to personal taste.
- Sprinkle on the gelatin granules and whisk until thoroughly dissolved.
- Pour onto a small baking tray or plate lined with baking paper and leave to set.
- Once set, make the chocolate by melting the raw cacao butter in a bain-marie (glass bowl in a pan of just boiled water - make sure it is off the heat!)
- When all of the cacao butter has melted, whisk in the maple syrup and vanilla extract.
- Thoroughly mix in the raw cacao powder.
Now for the slightly tricky part!
- Add approximately half a teaspoon of the raw chocolate to each of the moulds you have chosen to use (we used a heart shaped silicon mould but you could use whatever you prefer or have to hand).
- Gently bang the mould on the work surface so that any air bubbles can escape.
- Place the mould into the fridge to set.
- Cut out a piece of turkish delight for each chocolate that is slightly narrower than your mould - don't be a perfectionist about this, it's going to be covered in chocolate!
- Place a piece of turkish delight into each mould on top of the set chocolate bottom.
- Spoon on approximately half a teaspoon of chocolate (you may need more to cover your turkish delight, but if you add too much it will drown out the delicate rose flavour).
- Once all of the moulds have been filled, gently bang the mould to release any air bubbles.
- Place in the fridge to set.
- Gently place the chocolates in an attractive presentation box.
The picture above shows the three stages that you need to complete to make this turkish delight recipe.
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