In case you missed it (um, hello. have you been living under a rock?) I had the amazing opportunity to guest post and share a recipe for Dark Chocolate Sorbet with Olive Oil & Sea Salt on Juli Bauer’s PaleOMG last week! If you don’t know her already, you’ve literally been living under a rock. Juli is a kicka** (three-time!) cookbook author, food & fashion blogger, crossfitter, and mom to an adorable french bulldog, Jackson! We also pretty much share the same sense of super sarcastic humor, so watch out. She rocks. Want to skip right to the recipe? CLICK HERE, you impatient people, you. (But hey, I’m right there with ya!)

But for the story behind the madness recipe…

Confession: I’m no pro paleo/gluten-free baker. Actually, I’m pretty abysmal at it. So when Juli asked if I could come up with a sweets recipe, I have to admit I went into a mild panic. Sure, I can follow someone else’s recipe and cross my fingers that the random ass gluten-free/paleo flour blends will come out right. But making one up myself? It’s like Gretchen in Mean Girls. Stop trying to make fetch happen, Gretchen. It’s not going to happen. Same with me and paleo baking. It’s just not going to happen. At least not without multiple failed recipes, wasted ingredients, and maybe a few tears. Ain’t nobody got time for that.

And then, I remembered gelato and sorbet. Like this stracciatella gelato. And all kinds of delicious ice cream-like concoctions that totally do not result in tears, unless they’re tears of joy because ice cream that is both delicious and dairy-free exists (and doesn’t make me feel like I want to die inside).

I’ve been to Italy a few times in the past couple years and let me tell you, I’ve come to know good gelato and sorbet. Meaning I literally ate my way through Italy via gelato. Every afternoon on our trips, my brother and I used to venture out for gelato o’clock. Who needs happy hour in Italy when you have gelato?! I mean, when in Rome, right? Literally. Or Venice, or some tiny Tuscan town, or Florence, my favorite. Sometimes it would happen twice in one day. Whatever, it’s vacation!

So about this sea salt and olive oil topping. Sure, most people probably know at this point about the wonders of sea salt and dark chocolate. Or if they don’t? Literally people, have you been living under a rock? Get on that sh*t stat. You and your tastebuds can thank me later. But olive oil? Really, Dana? I know. Sounds weird. Even gross, maybe, at least the first time I’d heard of it. Like no way am I going to ruin chocolate by putting olive oil on it, or ruin a great olive oil by putting chocolate with it! That’s what I thought too, when I first saw this dish in a restaurant. But then I ordered it and was like holy hell I need this in my life ALL THE TIME. I used a coarse grey sea salt here, but you can use whatever fancy a** coarse sea salt your heart desires (or find and can afford at whole paycheck). Enjoy!

To get the recipe, head over to PaleOMG and check out my guest post: Dark Chocolate Sorbet with Sea Salt! 

CLICK HERE for the recipe!