Indulgences

Raw Chocolate Brownie Fruit Pizza (Paleo)

From Living Healthy With Chocolate

raw paleo fruit pizza

Raw Chocolate Brownie Fruit Pizza

  • ½ cup almond flour
  • 3 Tbsp raw cacao powder
  • pinch of salt
  • ¼ cup chocolate chips
  • ¼ cup coconut oil, melted
  • 2 Tbsp raw honey
  • 1 tsp vanilla extract
  • coconut cream*
  • diced strawberries, bananas, blueberries
  • lemon or lime juice (to keep bananas from browning)

1. Mix together the almond flour, raw cacao powder and salt.

2. Melt the chocolate chips slowly in a bowl over simmering water (double boiler).

3. Once the chocolate melts, remove from heat and stir in the coconut oil, honey and vanilla.

4. Gently mix the flour mixture with the chocolate.

5. Line the bottom of an 8-inch round pan with parchment paper (for easy removal later) and spread the batter evenly over the pan.

6. Refrigerate brownie until firm then spread a thin layer of coconut cream over the top.

7. Top it with strawberries, bananas and blueberries and serve. Keep refrigerated.

Note: *coconut cream – cream that forms on the top of a can of full fat coconut milk when left in the fridge overnight.

Paleo Raw No-Bake Chocolate Pudding Cups (Dairy-free)

From PaleOMG <–see link for complete recipe

paleo raw chocolate pudding

  • 1 (14 ounce) can of coconut cream* (placed in a fridge overnight)
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup maple syrup (or other sweetener of choice)
  • 2 tablespoons almond butter (or other nut or seed butter)
  • pinch of cinnamon
  • 1 teaspoon vanilla extract

1. Place all pudding ingredients into a blender or food processor and puree until completely smooth.

2. Once smooth, pour into jars and let refrigerate for up to an hour.

3. Garnish with any chopped nuts or extra coconut cream that remains in the can or from another can.

 

Moo-less Chocolate Mousse

From Practical Paleo

moo-less chocolate mousse

  • 2 ripe avocados
  • ¼ cup unsweetened cacao powder
  • 2-4 Tbsp coconut milk
  • 1 ripe banana (optional)
  • 1-4 Tbsp maple syrup or softened honey (optional to taste any may not be necessary if the banana is sweet enough)
  • ½ tsp pure vanilla extract
  • pinch of cinnamon
  • pinch of sea salt

1. Scoop out the flesh of the avocados into a small food processor, or mash them by hand.

2. Add the cacao powder, coconut milk, ripe banana, maple syrup, vanilla extract, cinnamon, and sea salt, and process until creamy, whipped, and well blended. You may whisk the ingredients together as well, if necessary.

3. Serve in individual dishes or bowls. Garnish with cacao nibs, toasted hazelnuts, or coconut.

Paleo Chocolate Cake

From The Unrefined Kitchen

Paleo chocolate cake

Cake:

  • 1/3 cup coconut flour
  • ¼ cup arrowroot
  • ¼ cup almond flour
  • ¼ cup cacao powder or cocoa powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1/3 cup honey
  • 3 eggs
  • 1/3 cup coconut oil or melted butter
  • 2/3 cup almond milk
  • 1 Tbsp lemon juice
  • ½ tsp vanilla

1. Preheat oven to 350°F.

2. Line an 8″ round cake pan with parchment paper.

3. Combine coconut flour, arrowroot, almond flour, cacao, baking soda, salt and baking powder in a bowl and whisk to combine.

4. Add honey, eggs, coconut oil or melted butter, almond milk, lemon juice and vanilla to the dry ingredients and mix well. (I use an electric hand mixer.)

5. Pour cake batter into parchment paper-lined cake pan*. Bake at 350 degrees for 17-22 minutes. Remove from oven when toothpick inserted comes out clean. Try not to over-bake!

6. Cool completely and frost cake with chocolate frosting (below), if desired. You could also skip the frosting and serve with berries or Vanilla Coconut Cream Ice Cream.

Frosting:

  • ¼ cup coconut oil
  • ¼ cup softened butter
  • 2-4 Tbsp honey (depending on how sweet you like it)
  • 2 Tbsp cacao
  • 1 tsp vanilla
  • pinch of salt

1. Combine all ingredients and whip together with electric mixer. (If the frosting is too runny due to liquified coconut oil, place in fridge for a short time and re-whip.)

2. Spread on cooled cake and enjoy!

Coconut Custard Pie

From Free Coconut Recipes

paleo coconut custard pie

1. Preheat oven to 325 ºF.

2. Place all ingredients into a blender and blend for about 10 seconds (or until thoroughly mixed)

3. Pour into a pie dish greased with coconut oil.

4. Bake for 55 minutes in preheated oven. Serve warm (or cold the next day for breakfast!)

Chia Chocolate Mousse (Dairy-free)

From Healy Real Food Vegetarian

chia chocolate mousse

  • 1/3 cup unsweetened cocoa powder
  • 2 Tbsp powdered coconut sugar*
  • ¾ cup coconut milk
  • 2 Tbsp ground chia seeds**

Optional: Add 2 Tbsp peanut butter with additional 1 Tbsp powdered coconut sugar

* to powder the coconut sugar, simply grind in a small coffee grinder.

**to grind chia seeds blend in a small coffee grinder. This will make a powder that will thicken the mixture and create a jelly-like pudding texture.

1. Mix all ingredients together using a food processor or hand blender. If you want to make peanut butter and chocolate pudding add 2 Tbsp peanut butter and 1 extra Tbsp of sugar (the saltiness of the peanut butter requires extra sweetener).

2. Place in a bowl or in individual ramekins and put int0 the fridge to solidify for about 30 minutes-1 hour.

Fried Banana Pudding

From Everyday Paleo Family Cookbook

paleo fried banana pudding

  • 2 Tbsp coconut oil
  • 2 bananas, sliced
  • ¼ cup full-fat canned coconut milk
  • Raisins
  • Chopped nuts
  • Coconut flakes
  • Cinnamon

Prep Time: 15 minutes, Cook Time: 7 minutes, Serves: 2-3

1. Heat the coconut oil in a medium skillet over medium heat.

2. Add the sliced bananas and cook until the bananas start to bubble and mush together.

3. Add the coconut milk to the skillet with the bananas and mix together until warm and bubbly.

4. Serve the banana pudding in a dessert cup sprinkled with raisins, chopped nuts, coconut flakes, and a sprinkle of cinnamon.

Coconut Flour Dark Chocolate Fudgy Brownies (aka ‘Blender Brownies’)

From Ditch the Wheat

paleo coconut flour dark chocolate fudgy brownies

  • 1 cup + 2 Tbsp unsweetened cocoa powder
  • ½ cup + 2 Tbsp extra virgin coconut oil
  • ¾ cup or more of raw honey
  • 3 eggs
  • ¼ cup coconut flour
  • ¼ tsp sea salt
  • 1 tsp vanilla extract

1. Preheat oven to 350°F. Line an 8×8 inch glass square baking dish with parchment paper.

2. Using a mixing machine (like a Vitamix), add all the ingredients in a bowl and mix until smooth.

3. Spread the batter all over the baking dish.

4. Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked.

5. Once cooled, cut into 16 squares.

Paleo Chocolate Birthday Cake

From Paleo Spirit

paleo chocolate birthday cake

  • 1 cup coconut flour
  • ¾ cup high quality cacao powder
  • ¾ tsp baking soda
  • ¾ tsp sea salt
  • 9 eggs
  • ¾ cup coconut oil (butter or ghee), melted (more for greasing pans)
  • 1 cup + 2 Tbsp maple syrup
  • ¾ cup brewed coffee (or water)
  • 1 ½ tablespoons vanilla extract
  • parchment paper for lining cake pans (see tips here)
  • Coconut Honey Frosting (below)

1. Preheat oven to 350°F.

2. Grease cake pans and line the bottoms of 2 9-inch pans with parchment paper.

3. Combine coconut flour, cacao, baking soda and salt in a small bowl and set aside.

4. In the bowl of a stand mixer, with whisk attachment, whisk the eggs.

5. Add the oil/butter/ghee, maple syrup, coffee (or water) and vanilla extract and continue to mix until combined.

6. Add the dry ingredients into the wet ingredients.

7. Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about one full minute so that the batter is fluffy.

8. Divide batter between the two prepared pans. It will be thick. (Spread it out evenly in the pan)

9. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

10. Allow to cool on a wire rack for about 10-15 minutes. Use a knife to loosen the sides of the cake from the pan and turn out onto the wire rack and allow to cool completely.

Coconut Honey Frosting

  • 1 cup cold pressed palm shortening or butter
  • ¾ cup (approximately half a can) full fat coconut milk
  • 1/3 cup honey
  • ¼ tsp vanilla extract

1. Combine all ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.

2. Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened.**

* *The frosting will “break” when you first start mixing it. Just keep going and it will eventually come back together and be light and fluffy like whipped cream.

Raspberry Torte

From Make It Paleo

gluten free grain free dairy free raspberry torte from Make It Paleo

  • ½ cup coconut flour
  • ½ cup organic coconut oil, melted
  • ½ cup maple syrup, Grade B
  • ½ tsp pure vanilla extract
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup organic raspberries
  • 6 eggs

Prep Time: 10 minutes, Cook Time: 30-35 minutes, Serves: 8-10

1. Preheat oven to bake at 350°F.

2. In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.

3. Blend batter with a hand mixer until smooth.

4. Once batter is combined, fold in 2/3 cup raspberries.

5. Pour into a 9-inch spring-form cake pan.

6. For easy removal, line the bottom of the pan with parchment paper.

7. Bake for 30–35 minutes.

8. Remove from oven and let cool.

9. To make raspberry coulis, puree remaining raspberries with 1 tablespoon of water in a blender until smooth.

10. Slice the cake and top with fresh berries, whipped heavy cream, and raspberry coulis.

Notes: You may use fresh or frozen raspberries for this torte. Both work fine to combine into the batter. Lightly stir the raspberries in so that they do not break up and blend into the batter; rather they should be gently folded in, and distributed evenly.

Chocolate Almond Butter Banana Milkshake

From Detoxinista

Chocolate Almond Butter Banana Milkshake

  • 2 frozen bananas
  • ¾ cup almond or coconut milk (homemade or store-bought)
  • 1 Tbsp pure maple syrup (optional)
  • 2 Tbsp cocoa powder
  • ¼ cup almond butter
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 7 ice cubes

1. Put all of the ingredients into a high-powered blender (like a Vitamix), and blend until smooth and creamy.

2. Pour into two glasses and serve immediately!

Pumpkin Cake Bars with Cinnamon Icing

From Food Renegade

Cinnamon Icing

1. Preheat your oven to 350°F.

2. In a medium-sized bowl, combine all the cake ingredients and mix thoroughly to combine.

3. Pour into an 8×8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing:

1. In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.

2. Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. If the cake isn’t completely cool you are not allowed to proceed.

3. Use a small offset spatula or a spoon and drizzle the frosting over the top.

4. Store the Pumpkin Cake Bars you haven’t immediately annihilated in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft. If you’d like it softer faster, the frosting will melt beautifully if you stick the cake bar in the microwave for 30-45 seconds. Goes great with your morning coffee or tea!

Great Aunt Babe’s Chocolate Mousse

From Homemade Mommy

paleo chocolate mousse

  • 1 cup homemade chocolate, chopped (you can sub store bought chocolate just try to find one that is fair trade and organic without soy lecithin and use one that is very dark to avoid too much sugar)
  • 5 Tbsp water, boiling
  • 4 eggs, separated into yolks and whites
  • 1 Tbsp vanilla
  • ¼ lb butter, softened

1. Put chocolate to a food processor and blend for 10 seconds. Scrape down sides and add the boiling water. Process the chocolate mixture for another 10 seconds.

2. Add the egg yolks and vanilla and process until smooth.

3. Add the softened butter.

4. Whip egg whites until stiff and gently fold in chocolate mixture.

5. Spoon into serving dishes, cover and chill until set.

Gluten Free Cookie Dough Bars (Paleo)

From Purely Thriving

gf gluten free dairy free grain free paleo cookie dough bars

  • 1 ½ cup ground almonds
  • 1 cup unsweetened shredded coconut
  • ½ cup tahini
  • ¼ cup raw cacao nibs (or chopped chocolate or chocolate chips)
  • ¼ tsp fine sea salt
  • 1/2 C coconut oil
  • 2 Tbsp raw honey
  • 2 tsp vanilla

1. If you don’t already have ground almonds, place plain almonds in a food processor and process until you have ground almonds. Be sure not to process too much or you’ll end up with almond flour or butter.

2. Place ground almonds, unsweetened shredded coconut, tahini, salt and cacao nibs in food processor. Pulse approximately 10 seconds.

3. Carefully heat coconut oil in a sauce pan (not the microwave!), being careful not to burn.

4. Add honey and vanilla to coconut oil and mix well.

5. Add mixture in sauce pan to nut mixture in food processor and process until creamy.

6. Pour into an 8×8 pan. You can line with parchment paper or plastic wrap to make removal easier if you’d like.

7. Place in refrigerator for 30 minutes.

8. Remove from refrigerator and slice into 16 squares.

Optional: Melt 1 oz of dark chocolate in a sauce pan.  Remove refrigerated cookie dough and drizzle melted chocolate over the top. Return to refrigerator for 30 minutes. If you don’t have any chocolate, don’t let that stop you from making these. They’re plenty sweet without it.

More options: Try almond butter or sunflower butter in place of tahini, or walnuts in place of almonds. Use what you like or what you have on hand and change it up until you find your favorite combination.

Two Ingredient Decadent Chocolate Ice Cream (Ice Cream Maker)

From Homemade Mommy 

2-ingredient dairy free decadent chocolate ice cream

Note: You choose how much chocolate you want to use– if you are more of a milk-chocolate fan, then go for one bar, if you like it darker, then use more.

1. Empty half of your can of coconut milk into a saucepan or double boiler.

2. Break your chocolate bar into pieces, and add it to the coconut milk.

3. Heat the mixture over low heat, stirring frequently.  The only way you could mess this recipe up is by burning the chocolate, so be mindful of that.  It doesn’t need to boil, just get it warm enough to melt all of the chocolate.

4.  Add the remaining coconut milk and blend it together by stirring.

5.  Pour your mixture into the ice cream machine and blend until thick! I intended to wait only 20 minutes but pulled it out at 45. No biggie.

6. For optimal texture, enjoy immediately, otherwise, store in an airtight container in the freezer.

7. You can top with additional chocolate chips or diced bananas, if you like.  Enjoy!

Two-Ingredient Banana Almond Butter Ice Cream (Blender)

From Two Peas

2-ingredient dairy free banana almond butter ice cream

  • 4 very ripe bananas, sliced into coins
  • 2 Tbsp almond butter
  • 3-4 frozen strawberries (optional)

1. Peel bananas and slice into ½ inch coins/discs.

2.  Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

3. Place the banana slices in a food processor or powerful blender (Vitamix). Puree banana slices and strawberries (if you desire), scraping down the bowl as needed. Puree until the mixture is creamy and smooth.

4. Add the almond butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

5. Enjoy!

Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of almond or coconut milk to help puree the banana slices. Make sure you use a powerful food processor or blender!

Dark Chocolate Almond Butter Bites

From Make it Paleo

gluten free dairy free paleo dark chocolate almond butter bites

  • 1 cup dark chocolate chips (I used Enjoy Life)
  • ½ cup almond butter

1. Over very low heat, melt chocolate chips in a sauce pan or double boiler.

2. With a clean, unused paint brush, paint melted chocolate into candy molds-from the cake aisle (or use a mini muffin tin with paper liners).

3. Place in the freezer for 10 minutes.

4. Fill hardened chocolate molds with almond butter.

5. Paint chocolate over the top to cover the almond butter.

6. Place in freezer for an additional 10 minutes or until completely hardened.

7. Carefully pop candy out of their molds and serve.

Notes: For best results, keep these in the freezer unless consuming. The almond butter will firm up slightly, and the dark chocolate will stay cold and crisp.

Pistachio Bark

From Make it Paleo

1. Melt chocolate slowly in a double boiler on low heat.

2. When fully melted, remove from heat and stir in pistachios.

3. Pour onto parchment-lined baking sheet and freeze until solid.

4. Break into chunks and serve.

Note–Store in the freezer before serving. Pistachio bark is best when chilled and crisp.

Coconut Fudge

From Make it Paleo

  • 1 cup coconut butter
  • 1 tsp pure vanilla extract
  • ½ cup shredded coconut
  • ½ tsp salt
  • ¼ cup cocoa powder, organic
  • 2 Tbsp maple syrup, Grade B

1. Melt coconut butter by microwaving on high for 30 seconds.

2. Mix all ingredients together until smoothly blended.

3. Place in a medium-sized Tupperware container lined with wax paper.

4. Pat mixture to a flat, consistent layer.

5. Refrigerate until firm, then serve.

Dates Stuffed with Goat Cheese

From Make it Paleo

  • 1/8 cup pecan meal
  • 12 Medjool dates, pitted
  • 3 oz goat cheese

1. Turn on your oven broiler and move an oven rack to the top position.

2. Slice dates lengthwise to remove pit and create and opening for the goat cheese.

3. Stuff dates with goat cheese.

4. Sprinkle with pecan meal.

5. Place dates on a parchment-lined baking sheet and broil for 3–4 minutes.

6. Allow to cool slightly, and serve.

Berry Good Cobbler

From Everyday Paleo

  • 3 cups of fresh black/blue/strawberries
  • 1 ½ cups almond meal (finely ground almonds)
  • 1 egg
  • 2 Tbsp coconut oil
  • A drizzle of raw organic honey
  • Cinnamon to taste
  • “So Delicious” coconut milk

1. Preheat oven to 350°F.

2. Pour the blackberries into a pie pan.

3. In a small bowl mix together the egg, almond meal, and coconut oil, and shake in a bunch of cinnamon.

4. Stir well.  The mixture will be really thick and clumpy.  If you wish, drizzle a bit of raw organic honey on top of the berries.

5. By hand crumble the almond meal mixture on top of the blackberries and bake in your pre-heated oven for 35 minutes.

6. Serve in bowls with cold “So Delicious” brand coconut milk poured over the top.

Almost Frozen Mashed Bananas

From The Paleo Diet

  • 3-4 ripe bananas
  • 1 tsp natural vanilla extract

Prep Time: 5 minutes, Freeze Time: 20-30 minutes, Serves: 3-4

1. Mash bananas with a fork or potato mash in a bowl, and thoroughly stir in vanilla.

2. Put mixture in freezer for twenty to thirty minutes, until it is thick but not frozen solid.

Almond Coconut Bars

From Free Coconut Recipes

  • 2 cups whole raw almonds
  • 1 cup shredded unsweetened coconut
  • ½ cup almond butter
  • 2/3 cup virgin coconut oil
  • 1 Tbsp coconut flour
  • ½ tsp salt
  • 1 ½ Tbsp molasses or honey
  • 1 Tbsp vanilla extract
  • 3 oz 70-85% dark chocolate

1. Melt coconut oil in a small saucepan on the stove on low heat.

2. Line a 9×9″ baking pan with wax paper.

3. Pulse almonds in food processor until it resembles coarse sand (the goal is something a little coarser than almond meal).

4. Add the rest of the ingredients EXCEPT the chocolate to the food processor and pulse until it forms a textured paste (the bits of almond and coconut shouldn’t be too small). I also finish with a good stir by hand to make sure all the ingredients are incorporated evenly.

5. Pour into baking pan and smooth out to the corners. Refrigerate until set, at least 1 hour.

6. Melt chocolate in a double boiler. Drizzle over almond coconut base and spread with a spoon or rubber spatula until evenly coated. Place bars back in refrigerator for approximately 5 minutes, until chocolate is solid but still a little soft (for ease of cutting). Cut into bars and store in a plastic container in the fridge.

Grok Rocks

From The Primal Blueprint Cookbook

  • 500 grams high quality dark chocolate, at least 60-70+% cocoa solids, broken into pieces
  • 1 pound soft pitted prunes (sometimes called dried plums)

1. Heat 1-2″ water to a gentle simmer in the bottom of double boiler or in a 2 quart saucepan. Place the top section of the double boiler over the bottom section, or fit a stainless steel or glass bowl (larger than the pan diameter) over the saucepan. Place the chocolate pieces into the top double boiler pan or the bowl. Stir every few minutes with a nonstick silicon spatula until completely melted. Or you can melt the chocolate at 30 second intervals in the microwave, stirring until completely melted.

2. While chocolate is melting, prepare rack and sheet pan. Line a sheet pan with aluminum foil (or use a silicone baking liner in the pan). Place flat cooling rack into pan.

3. Remove pan/bowl of melted chocolate from heat and let sit a few minutes to cool and thicken slightly. Stir in pitted prunes until they are entirely coated with chocolate.

4. Using a dinner fork, scoop out prunes one at a time, letting excess chocolate drip back into the pan of melted chocolate, then place chocolate covered prunes on the cooling rack. Continue until all prunes are on the cooling rack and not touching each other.

5. Place rack in a cool location (or refrigerator) until chocolate is solid again. Remove “rocks’ from rack with the tip of a blunt butter knife to avoid creating fingerprints in the chocolate. Store in an airtight container in a cool place or in the refrigerator. Enjoy!

Baked Apples

From Everyday Paleo

  • 3-4 Granny Smith apples
  • 1/3 cup pecans, chopped
  • ¼ cup finely shredded unsweetened coconut
  • ¼ cup raisins or dried cranberries
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 2 Tbsp coconut oil

Prep Time: 10 minutes, Cook Time: 40 minutes, Serves: 3-6

1. Preheat oven to 350°F.

2. Carefully remove just the core of the apple.

3. Mix all other ingredients together and stuff into the hole in the apple.

4. Bake the apples in a glass baking dish for 40 minutes or until the apples become tender.

Almond Joys or Mounds

From Coconut Recipes

  • 4 cups grated, dried unsweetened coconut
  • ½ cup softened or melted coconut oil
  • 2-4 Tbsp maple syrup or honey
  • roasted whole or slivered almonds (optional)

Coating:

  • 1 ½ cup dark chocolate pieces
  • 1 Tbsp coconut oil

1. In a food processor, put the filling ingredients and blend 1-2 minutes until well incorporated and smooth. Taste for sweetness, add more if you like. It is necessary the coconut oil be soft or melted so the mixture blends.

2. Line an 8 x 8 or similar sized pan with waxed paper or parchment. Pour the mixture in and spread around evenly. If you would like to use almonds, now is the time. Press them in! Place the pan in the fridge or freezer to speed the solidifying process.

3. Meanwhile, melt your chocolate with the coconut oil. Once solid, lift the whole chunk out by lifting the paper. Cut into desired shapes. Dip each piece in the chocolate, letting the excess drip back before laying it on a silpat, parchment, or waxed paper to solidify. Store in an airtight container on the counter or in the freezer. Unlike most coconut oil delicacies, these are solid at room temp and travel well out of refrigeration.

Bedtime Blueberries

From Everyday Paleo

  • 2 cups froze organic blueberries
  • ½ cup unsweetened finely shredded coconut
  • ½ cup sliced almonds
  • 4 Tbsp freshly squeezed orange juice

Prep Time: 5 minutes, Cook Time: 15 minutes, Serves: 4

1. Preheat oven to 350°F.

2. Layer the blueberries in a pie pan and sprinkle the shredded coconut evenly over the blueberries, followed by the sliced almonds.

3. Drizzle the entire dish with the orange juice and bake for 15 minutes.

4. Finish under the broiler on high for another minute or until the almonds start to brown.

Strawberry Shortcakes

From Paleo Comfort Foods

  • 16 ounces (450 g) fresh strawberries
  • 1-2 tsp honey (optional)
  • 2 cups (300 g) blanched almond flour
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 3 TBSP cold grass-fed butter or coconut oil
  • 2 large eggs
  • 2 TBSP honey
  • 1 tsp vanilla extract

Prep Time: 15 minutes, Cook Time: 15-20 minutes, Serves: 5-6

1. Wash, hull, and slice the strawberries as small as you desire.

2. Mix in a bowl together with honey, if desired, to somewhat macerate the strawberries.

3. Preheat oven to 350°F (175°C).

4. Line a sheet pan with some parchment paper (or use a silicone baking sheet).

5. In a large bowl, combine the almond flour, baking soda, and cinnamon. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.

6. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the wet ingredients into the dry.

7. Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.

8. Bake for 15-20 minutes until golden brown.

9. Allow cakes to cool, then slice horizontally, and spoon some of the strawberry mixture into the middle, and some extra on the side.

Variation--If you are allowing dairy into your life, whip up some fresh cream and serve it on these. Delish!

Paleo Apple Muffins

From Everyday Paleo

  • 2 ¼ cups almond meal
  • 4 eggs
  • 1 organic apple finely chopped
  • 1 very ripe banana
  • ¼ cup coconut oil
  • 1/3 cup water
  • ½ tsp baking soda
  • 1 heaping Tbsp cinnamon

1. Preheat oven to 350°F.

2. Peel the banana and using a fork, mash the banana in the bottom of a large mixing bowl.

3. Using a hand held chopper if you have one, finely chop the freshly chopped apple, and add to the bowl.

4. Add all other ingredients and mix by hand.  The batter will not be super thick, but more like a cake batter.

5. Using a bit more coconut oil, grease a muffin tin.  Fill the tins about 3/4 of the way full.

6. Bake for 15-17 minutes.  You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean.  Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. Makes approximately 16 muffins.

No Bake Cookies

From Fast Paleo

  • 1 cup shredded unsweetened coconut
  • 1 ½ cups Enjoy Life Chocolate Chips
  • 1/3 cup olive oil
  • 1/3 cup honey
  • ½ cup almond butter
  • 1 Tbsp cinnamon
  • 1 cup chopped pecans (or nut of choice)

1. Line a cookie sheet with parchment paper or use silicone baking cups.

2. Chop pecans in food processor and set aside.

3. In a pan on medium heat melt chocolate, olive oil, honey and almond butter.

4. Once it has a smooth consistency, remove from heat and add cinnamon, pecans, and coconut (make sure all ingredients are covered in chocolate).

5. Drop spoonfuls onto parchment paper (or fill cups halfway) and refrigerate until they harden (about 30 minutes).

Paleo Chocolate Pudding

  • 2 ripe avocados
  • ½ cup cocoa powder
  • ½ cup raw honey
  • 2 TBSP coconut oil
  • 1 tsp vanilla extract

Prep Time: 5 minutes

Mix all ingredients into food processor and serve.  It’s that easy & delicious!

Nutty Cookies

From Everyday Paleo

  • 2 bananas smashed
  • 1/3 cup coconut flour
  • ¾ cup almond butter
  • ½ tsp baking soda
  • 1/3 cup raw walnuts
  • 1 apple finely chopped
  • 1/3 cup coconut milk
  • 1 Tbsp cinnamon

1.  Preheat oven to 350ºF.

2.  In a medium-sized mixing bowl, use a fork to smash the bananas.

3.  Add the coconut flour, almond butter, and baking soda, and mix well.  Using a handheld chopper or food processor, chop the walnuts and apples to a very fine dice.

4.  Add the walnuts, apples, coconut milk, and cinnamon to the bowl and mix well.

5.  Cover two cookie sheets with parchment paper (I used my non-stick baking mats) and spoon heaping tablespoons of the cookie mix onto the parchment paper, placing an inch or two apart.  Bake for 25 minutes.  Makes approximately 20-22 cookies.

Enjoy!

Recipe Variations:

1.  Add ½ cup of finely shredded unsweetened coconut and top with a few sprinkles of coconut.  (I did add this)

2.  Take out 1 banana and add ½ cup of canned organic unsweetened pumpkin.

3.  Add ½ cup dark chocolate chips.  (I used Enjoy Life Mini Chips-dairy, nut & soy free)

2 thoughts on “Indulgences

  1. for the Grok Rocks, add half or quarter of an English walnut tucked inside the prune, then dip. My Mom made these at Christmas during the 40’s and 50’s. Sooo good!

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