Alright, alright, who’s ready to party!?
This party actually took place a couple of months ago, but with the impending Valentine’s Day around the corner, I thought I could throw this out there for those of you wanting to make some sweet treats for that special someone. I really don’t care either way about this ‘holiday,’ but I’m always down
like Chinatown for any excuse to get my butt in the kitchen (see last year’s post here).
I heart Pinterest and after seeing a friend post pictures of their crafty Pinterest parties, I thought it’d be fun to do a cooking/baking party since I have a TON pinned to my delish board. Basically, I emailed a few friends who like to eat Paleo (and happen to have gluten issues like me), and said let’s do this! I offered my home/kitchen to Cara and Casey, since they both live in apartments…plus it’s always easier being at home with a toddler and a newborn.
I printed a bunch of recipes that I thought would be easy, and we shuffled through them and came up with six-plus a muffin bonus. Cara brought what ingredients she thought we might need, and my crunchy friend, Casey, (who is pretty much my other half in regards to Paleo/gluten-free/clean eating) brought what she had on hand-which was the same stuff I had.
We had a blast and it was a lot of fun getting together with the girls, chatting about food, and baking our booties off. Lucky for me, I got most of the extras…and I don’t think Josh complained too much.
Here’s what our menu looked like:
Sometimes I feel like sweets are easier, cuz they don’t take as long, and we used many of the same ingredients for several recipes. I don’t know why it took us half way through the preparation to realize we needed aprons (which I have way too many of), but leave it to the 3-year-old to suggest the brilliant idea. I think I officially have my own Sous Chef!
Sophia did pretty well, too. I did have to stop to nurse a few times, and ended up babywearing her so she could be a part of the shenanigans (she was only a month and a half old at the time). Ya’ll know I’m big in the kitchen, so I have no doubt that both my girls will be cooking on their own in no time.
Before we get started, here’s a list of ‘paleo approved’ ingredients (that are usually in my pantry) in case you were curious:
- maple syrup
- chocolate chips
- canned pumpkin
- coconut oil
- cacao powder
- raw honey
- vanilla extract
- coconut milk (or make your own)
- coconut flour
- shredded coconut
- chia seeds
- almond flour
Here are the gadgets we used:
REMEMBER: All these recipes are dairy, gluten, grain & soy-free!
Without further ado, here are the delicious recipes that made this party a success:
From Primally Inspired
½ cup unsweetened shredded coconut
¼ cup sunflower seeds
4 dates, pits removed
2 Tbsp coconut oil, melted
2 Tbsp dark chocolate chips
2 Tbsp dried cranberries or other dried fruit
1. Add the shredded coconut, sunflower seeds and dates to a food processor. Blend until finely chopped.
2. Pour in the coconut oil and dark chocolate chips and blend until the oil is incorporated into the mixture.
3. Stir in the dried cranberries.
4. Form into about 1 ½ inch balls. Refrigerate until hardened (about 5 – 10 minutes). You can eat them right away, but just keep in mind that they won’t harden until they are in the fridge for a few minutes.
Dark Chocolate Coconut Chia Pudding
From Stupid Easy Paleo
- 1-14 oz (400 ml) can of coconut milk
- 2 oz of your favorite dark chocolate (85% or higher), chopped
- 1 Tbsp good quality cocoa powder
- 5-6 Tbsp chia seeds
- 2 tsp vanilla extract
1. In a saucepan over medium heat, combine the coconut milk, chopped dark chocolate and cocoa powder.
2. Warm the milk until the chocolate is completely melted. Turn off the heat and stir in the chia seeds and vanilla extract. Hint: add the chia seeds while stirring continuously or else they will stick to the bottom of the pan in one big gelatinous lump.
3. Stir thoroughly until the chia seeds begin to thicken the mixture a bit.
4. Pour into small serving cups and refrigerate for at least an hour until the mixture is very thick.
5. Top with shaved dark chocolate or coconut whipped cream.
Coconut Flour Pumpkin Chocolate Chip Cookies
From Frisky Lemon
- ½ cup coconut flour
- ½ cup maple syrup
- ½ cup canned pumpkin
- ½ cup butter, melted
- 1 Tbsp vanilla extract
- ½ tsp sea salt
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup dark chocolate chips
1. Preheat the oven to 350°F.
2. In a large bowl, mix the melted butter, pumpkin, maple syrup and vanilla until well combined.
3. In a small bowl, mix the coconut flour, baking soda, salt and spices.
4. Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps.
5. Add your chocolate chips.
6. Plop on a parchment lined baking sheet.
7. Bake for 15-20 minutes.
8. GENTLY transfer to a wire rack and Allow to cool COMPLETELY before eating them. Store them in the fridge.
Autumn Chocolate Bites
From Primally Inspired
- ½ cup cacao powder
- ¼ cup coconut oil , melted
- 1-2 Tbsp pure raw honey or sweetener of choice
- ½ tsp pure vanilla extract
- pinch of sea salt
- 12 whole pecans
- dried cranberries-I used plums
- dried apricots, cut into small pieces
- pumpkin seeds
- few pinches of pumpkin spice
1. In a bowl, combine all chocolate ingredients until well mixed and smooth.
2. Cover a cookie sheet with parchment paper.
3. Spoon out 12 circles (about a teaspoon or two each of chocolate) over the parchment paper.
4. Press 1 pecan in the middle of each chocolate. Gently press the remaining toppings in the chocolate.
5. Sprinkle pumpkin spice over the chocolates (don’t forget this step like I did).
6. Freeze until firm.
7. Store in the freezer.
Homemade Coconut Almond Joy Candy Bars
From Deliciously Organic
2 cups unsweetened coconut
1/3 cup maple syrup
12 whole almonds
6 ounces dark chocolate, melted
1 Tbsp virgin coconut oil
1. Place coconut and maple syrup in the bowl of a food processor. Process for 2 minutes, until coconut is very moist and clumps together when squeezed between your fingers.
2. Place a cooling rack on top of a large baking sheet.
3. Using your hands, take about 1 ½ tablespoons of the coconut mixture and form it into an oval. Place on the cooling rack. Repeat with remaining coconut.
4. Place an almond on top of each coconut mound.
5. Whisk together the chocolate and coconut oil until smooth.
6. Using a large spoon, spoon about a tablespoon of chocolate over each coconut/almond mound. Refrigerate for 10 minutes until firm. Serve. (These keep in the refrigerator for about 4 days.)
Chocolate Chip Cookie Brownies
Chocolate Chip Cookie Bottom:
- 2 cups of almond flour
- ¼ tsp baking soda
- ½ cup raw honey
- ½ cup chocolate chips
- 2 t=Tbsp coconut oil or butter, melted
- 2 eggs
Combine all ingredients and set aside.
- 1 ¼ cup almond flour
- 2 eggs
- 3 Tbsp coconut flour
- 1/8 cup cocoa powder
- 1 cup chocolate chips, melted
- ½ cup raw honey
1. Preheat the oven to 350°F.
2. Melt the chocolate chips. (Don’t skip this step. I didn’t use more cocoa powder because I was out, so I melted the chocolate chips and it worked well. But I don’t know how it would work if you just added the chips instead of melting.)
3. Combine all ingredients (I used a food processor to make my life easier).
4.Line a 9×13 pan with wax paper.
5. Press the cookie dough in the bottom.
6. Pour the brownie batter overtop.
7. Bake for 35 minutes, or until a toothpick comes out clean.
Hearty Hazelnut Muffins
From Paleo Periodical
- 1 ½ cups hazelnut flour
- ½ cup almond flour
- 2 Tbsp ground flax seed
- 1 Tbsp coconut flour
- 2 tsp baking powder
- ¼ tsp sea salt
- 4 eggs
- ½ cup pastured butter or coconut oil
- ¼ cup water
- ¼ cup honey
- 2 tsp vanilla
- fun additions: dried fruit, fresh fruit (make sure it’s chopped small and isn’t too wet), chocolate chips, nuts, citrus zest
1. Preheat oven to 350°F.
2. In large bowl, whisk all dry ingredients (flours through flax seed) together.
3. In smaller glass bowl or large measuring cup, melt butter or coconut oil in microwave in 15 second increments.
4. Add water, honey, and vanilla to melted butter/oil and whisk.
5. Add eggs and whisk some more, until combined.
6. Add wet ingredients to dry ingredients and stir to combine. If using additions (fruit, nuts, etc.), gently stir them in now.
7. Pour batter into silicone baking cups.
3. Place in oven and set timer for 15 minutes. Check for doneness. Makes 12 regular sized muffins.
NOTES: These will keep on your counter top for about 2 days. I’ve heard they will keep longer in the fridge, about 4-5 days.
There you have it…a bunch of yummy, Paleo recipes for this Valentine’s Day or any other day! What looks good to you? I really liked the Energy Balls and Brownies. Are you planning to do anything special or do you claim it as SAD (singles awareness day)? Lucky for Josh-he now has 3 girls to buy flowers for…ha!