We will eat sparingly. These are all Paleo approved and Gluten Free.
A good idea is to limit our Paleo Desserts to one or two a week. I must admit, I have not limited mine and still lost inches. However, I am diligent to do a Crossfit Workout 2 times a week and to eat just about 90% Paleo. It tastes so good, why not?
For an easy fun dessert, try the French Silk Pie
from Paleo Indulgences by Tammy Credicott
These are so very good. I make them and then freeze them individually for emergency events I am going to.
- Preheat over to 350 degrees
- Place all of Step 1 ingredients in a small saucepan over low heat until melted. Then remove from heat
- 2 oz. dark chocolate, chopped
- 3 TBLS full-fat coconut milk
- ¼ cup unsweetened cocoa powder
- 3 TBLS coconut oil, melted
- Place all the Step 2 ingredients in a medium bowl and whisk to combine
- 3 TBLS arrowroot starch
- 1/4 cup coconut flour, sifted
- ¼ tsp baking soda
- Pinch sea salt
- In separate bowl combine Step 3 ingredients
- ½ cup pure maple syrup
- 2 eggs, whisked
- ¼ cup canned organic pumpkin
- Add the Step 1 chocolate mixture and all the Step 3 wet ingredients to the Step 2 dry ingredients. Blend well with a hand mixer
- Pour the batter into a coconut oil greased 8 by 8 inch glass baking dish. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack. Cut brownies into squares and enjoy. Store leftovers in an airtight container up to 2 days or freeze up to 3 months.
Favorite Almond Butter Balls
This recipes is one my family has enjoyed for years. I always used peanut butter, but the Almond Butter is delicious and much better for us. Almond Butter is also Paleo approved. It is really simple to mix up, requires no cooking and provides a great source of protein. Kids like this one a bunch as well. I like to make a double recipe and freeze half of it. (These are good frozen as well.)
- 1 Cup Organic Almond Butter
- 1 Cup Natural Protein Powder
- ½ to 1 cup Honey – I generally try for using just one half cup honey but may need more to be sure the balls stick together well.
You can make these into little balls and even freeze them. They are perfect for a time when you really wish to have just a small something sweet. Do be careful as they are so very good, it’s easy to eat too many. Limit them to about two and train your body to eat them slowly as you sip on a cup of herbal tea.
Here is the treasure also found at 360yourlife.com. Thank you Brooke Thomas for creating such amazingly delicious “healthy subs.”
- ½ cup 100% pure maple syrup
- ¼ cup coconut oil
- 2/3 cup cacao powder
Mix all ingredients in a high speed blender until well combined. Pour into glass dish or mini cupcake wrapper and place in the freezer for 30 minutes. If you want to use it as a dip, simply pour into a bowl and enjoy! If making chocolate covered fruit, dip the fruit and place in the freezer for 30 minutes until chocolate hardens.- See more at: http://360yourlife.com/category-recipes/dark-chocolate-fudge/#sthash.Cb1K0LSb.dpuf
Download this recipe: Healthy Fudge SUB
I promised I would find one. It wasn’t quite so easy as I tested the ones I found. This one has a light and delicious filling. I liked the Paleo crust very much but John didn’t, so I may substitute a regular non paleo crust. NOTE: I made the crust first and used the left over egg white and just added it to my filling extra.I had no maple sugar so I used 1/4 c. pure maple syrup and 2 packets of stevia.
Keep tabs on this one. I will come back and actually link to the recipe as it can get confusing navigating this website where you find it. We made this one several times over the holidays.
This site: deliciouslyorganic.net has some great looking recipes. Hats off to this author who has created such a fabulous substitute of “deliciously healthy” for “delicious”.
Paleo Indulgences – Chocolate Frosting
(One recipe stretches for 12 muffins)
Here is the frosting to make the birthday mini bundt cakes very delicious.
- ½ cup palm shortening (I found at Whole Food store)
- 1/3 cup pure maple syrup
- Pinch sea salt
- 2 tsp pure vanilla extract
- 2 TBSP arrowroot starch
- 1 tsp coconut flour, sifted
- 2 TBSP unsweetened cocoa powder
With mixer on low, slowly add the coconut oil until incorporated. Whip frosting on high until light and fluffy.
Refrigerate if needed to firm up a bit, and then whip again. I didn’t have to do this. It was perfect without whipping again.
Frosting can be stored in the refrigerator up to a week. Let it soften a bit at room temperature and fluff it up with a hand mixer before using.
Paleo Indulgences – Chocolate Mini-Bundts
For A Great Birthday Cake Replacement, I double this!
I made these for our niece’s birthday. She had actually skipped Paleo eating for the birthday weekend, but certainly enjoyed them the following week. The palm shortening for the frosting (recipe above) was hard to find. I finally found it at Whole Food Store (in a tub). That shortening made the frosting creamy and totally delicious.
Mix Dry Ingredients
- ¼ cup coconut flour, sifted
- ¼ tsp. sea salt
- ½ tsp baking powder
- ¼ cup unsweetened cocoa powder
- 4 eggs
- 1 TBSP pure vanilla extract
- ¼ cup pure maple syrup
- ¼ cup coconut milk (full fat or light)
- ¼ cup coconut oil, melted
- Preheat oven to 350
- Place dry ingredients in medium bowl and whisk
- Add wet ingredients, except the coconut oil. Mix with hand mixer
- With the mixer on low, slowly pour in coconut oil. Mix well.
- Divide the batter evenly among muffin tins. Use cupcake liners
- Bake 22-25 min, or until center springs back when lightly pressed
- Cool 10 min in pan and turn out onto a wire rack. Cool completely
- Frost with Chocolate Frosting or serve with Quick Blender Paleo Vanilla Ice Cream..