Gluten Free Cookie Dough Bars (Paleo)
From Purely Thriving
- 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
- 1 can of unsweetened full-fat coconut milk
- 1-2 70% or more dark chocolate bars or try making Homemade Mommy’s recipe (I ended up using 6oz of Enjoy Life chips)
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
- 4 very ripe bananas, sliced into coins
- 2 Tbsp almond butter
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, 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
- 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
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
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
Baked Apples
From Everyday Paleo
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
Strawberry Shortcakes
From Paleo Comfort Foods
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
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)
