A lot of us still eat chocolate, even if it isn't strictly paleo.

Look for a bar without soy lecithin. Lindt 85-90% is a common(and easy to find) suggestion. They're expensive, but will last most people at least a few days.

Or make your own: equal parts melted coconut oil or clarified butter and cocoa powder (you can mess with the percentages), sweetener to taste, and anything else you want to add (a little vanilla, nuts, shredded coconut, dried fruit). Fridge it for 10 minutes, and you have a chocolate bar.

My one square of 85% Lindt or 88% Endangered Species Chocolate and a glass of red wine in the evenings is what keeps me sane... Sometimes it takes 2 squares. and two glasses. ;)

I use unsweetened "natural" hershey's cocoa in lots of things. You can mix it with coconut oil (recipe here), coconut milk (recipe here), coconut butter (recipe here), heavy cream (if you are so inclined) or add it to your coffee (maybe with coconut milk and/or heavy cream). I even mixed cocoa powder with rendered lard and ate it straight up ("recipe" here).

As VDH said, unsweetened "baking" chocolate is another option. I like to snarf a square of Baker's unsweetened chocolate down with a little cup of pastured heavy cream, but I've also tried other varieties that are far superior with regards to flavor and texture (I did a round up of 3 unsweetened bars here).

You can also make stuff with the unsweetened chocolate such as chocolate covered bacon (recipe here), "bark" along with coconut butter/oil (recipe here), or "bites" (with macadamia nuts), "bites (with bacon).

Basically I like chocolate (ok, LOVE IT) but it is a food high in oxalate as well as phytic acid so treat it like, well, a treat.

You can try it and see. I have learned that chocolate is a gateway drug, and so avoid it. I don't even like it that much, but find that if it is in the house, I find an excuse to eat all of it. YMMV.

Oh my chocolate is definitely a "gateway drug" for me too, but so worth it (unless I eat the whole bar).

I recommend starting with Lindt, beginning at a low percentage cacao and working your way up to 99%. (Be warned - the 99% comes in the same size box as the other dark chocolates but is actually about half the weight and costs more. It is also a hard one to find.)

Recently I found dark chocolate much cheaper at World Market - for a 3 oz bar it's only $2.00 in Ohio! That is an awesome deal. They have a variety of flavors and percentages - up through 99%!

So, as others have said - the fewer ingredients the better - if it's not 100% it will have a bit of sugar but not even enough to register in the nutrition facts.

http://www.criobru.com/

This is the best cup of not-cocoa there is. No sugar, no nothing but beans. They remove most of the butter and then grind them and you brew it just like coffee. No sugar etc and yet it's all the flavor and aroma of cocoa in a warm cup of yummy. Great if you're trying to get off of coffee, too.

I'm serious totally yummers. A wonderful way to enjoy cocoa without all the sugar and other nasties. Good for you, too.

Ok, I love a good quality chocolate BUT I have discovered that almond butter is a good alternative if there's no chocolatein the house and I have a craving for it. Not sure if there is something similar in there (anyone?) but it seems to abate the need usually.

Yes Lindt 90% actually tastes sweet to me now, I can't stand milk chocolate its like eating glue.

I mostly eat 80% + dark chocolate. So far I have tried 2 below 80%:

Mo's Bacon Dark Chocolate (62%)-less expensive in store http://www.vosgeschocolate.com/product/mos_dark_chocolate_bacon_bar/bacon_and_chocolate_bars

and

Good Cacao (72%) http://www.goodcacao.com/products_good_cacao.html

with all the buzz words on the package I did not expect much, but I liked it.

Although Green and Black 85% is still my go to bar.

Just found out my local store carries Scharffen Berger 99% that I want to try.

For alternatives I usually have a Larabar or SunButter (although I know neither of these are optimal).