Category Archives: Dessert

Dark Chocolate Covered Figs with Sea Salt

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I recently posted about my fig tree. I finally had a chance to dip some of the figs in chocolate. Something about the combination of juicy ripe figs, dark sweet chocolate and sea salt.. amazing! These were SO yummy!

chocolate covered fig

This fig had just been dipped. As soon as you set these in the fridge to cool the chocolate will harden and set with a matte finish. 🙂

Ingredients

  • 12 figs, rinsed and dry
  • 1 cup chocolate chips (I used 1/2 and 1/2 dark and sem-sweet chunks)
  • Sea salt for garnish

Directions

  • Put chocolate in a bowl and microwave for ~1 minute or until melted
  • Stir chocolate with a spoon to even out consistency
  • Dip figs in chocolate
  • Place on parchment paper covered cookie sheet and sprinkle some sea salt on
  • Set in fridge to cool
  • Enjoy! 🙂

dit-elle-Esther

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

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I’ve been dying to make baked pumpkin donuts.  We finally did this last week, and they were so good!  I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar.  No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-1 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-2 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-3Ingredients

  • 5 large eggs
  • ½ cup Almond Milk (you could use cocunut milk too)
  • ½ cup Pure Maple Syrup
  • ½ cup Organic Pumpkin Puree
  • ¼ cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 ¼ cup Coconut Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
  • ½ cup Unsweetened Applesauce
  • Maple Pumpkin Glaze

What to do

  • Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
  • Mix all the wet ingredients until eggs are fully blended
  • Add the dry ingredients, then mix until dough is formed
  • Fill doughnut tins to the top (mine didn’t rise very much)
  • Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
  • Once cool.  Drizzle with glaze.  Best eaten right after glazing.  Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-4 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-5 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-6 The batter is pretty dense and only rises slightly, so you can fill the molds up to the top.Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-7 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-8 And then…you wait 🙂Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-9 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-10 Blog Paleo Pumpkin Donuts with Maple Pumkin Glaze Caramel Sauce-11Blog Paleo Pumpkin Doughnuts with Maple Pumpkin Glaze Caramel Sauce-4Enjoy!dit-elle-Lauren

Easy Paleo Maple Pumpkin Sauce

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I made this with the thought of drizzling it over some pumpkin doughnuts I made (recipe coming tomorrow!).  After I made it though, I thought of a kazillion different things it would be great on.  Hence…it’s getting it’s own post 🙂

And…it’s only 4 ingredients.  Paleo, no added refined sugar, nut free, dairy free, and vegan.  BUT…it’s delicious and you’ll want to put it on everything haha.Blog Paleo Pumkin Glaze Caramel Sauce-2Ingredients

  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Pure Maple Syrup
  • 1 Tablespoon Organic Pumpkin Puree
  • 1 Tablespoon No Sugar Added Sun Butter (if you don’t have to worry about nut allergies, you could substitute any creamy nut butter)

What to do…

Combine all these ingredients and either microwave or heat over the cook top until all melted and combined to a creamy texture.  Let it cool a little before you drizzle over whatever you are drizzling it over (doughnuts, cupcakes, banana ice cream, yogurt, oatmeal…the possibilities are endless) or dip fruit into it!  It will harden after a few minutes.

Blog Paleo Pumkin Glaze Caramel Sauce-1 Enjoy!dit-elle-Lauren

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

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Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked.  SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me!Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-1 Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-2 Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

  • 3 very ripe bananas (I actually used some that I had frozen and then thawed)
  • 1 1/2 Cups Coconut Flour
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon baking soda
  • 4 large eggs
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon Raw Honey
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup Unsweetened Applesauce

What to do…Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-3Besides grab a birthday girl dressed in a tutu?? 😉

  • Preheat oven to 350 degrees
  • Mix all the dry ingredients.
  • Mix all the wet ingredients
  • Add the dry ingredients to the wet.  The mixture will be pretty dense.  Scoop out enough batter to slightly overlflow each mini muffin tin.  These don’t raise a whole lot, so you can overfill each 🙂
  • Bake for 10-12 minutes depending on your oven.  Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

  • Put a can of full fat Coconut Milk in the refrigerator over night.  When you open it, it will have separated and the top half will all be hard.
  • Scoop that out and put into a bowl.

Add….

  • 1 Tablespoon of honey.
  • 1/8 Teaspoon of cinnamon
  • 1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake.  Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

dit-elle-Lauren