Tag Archives: sweet

Banana Almond Raspberry Frosty

I wanted to make a single serving of Lauren’s pure deliciousness “ice cream” frosty – Paleo Chocolate Almond Banana Ice Cream Shake // Healthy Wendy’s Frosty so here’s the recipe with some minor modifications.

Ingredients

1 frozen banana
1 Tbsp almond butter
1/2 cup coconut milk
1/4-1/2 cup water (adjust for desired consistency)
handful of raspberries for topping
Shredded unsweetened coconut for topping

Directions

Mix up first four ingredients
Garnish with raspberries and coconut shreds

Serve immediately! This totally tastes like ice cream!

Raspberry Coconut Bonbons

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Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! 🙂 But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. 😉 So we made this into a fun kid project where they did the scooping and pouring and I did the blending. Both kids participated and were both very engaged in the process of measuring, stirring and “organizing” ingredients. I dipped half of the batch in chocolate for the grown-ups and left half as is for the kids. Happy kids, happy mommy! Ingredients

1/2 cup cashew nuts/pieces, soaked overnight in cold water
1/2 cup virgin coconut oil, melted
1/2 cup raspberries
1-2 Tbsp agave syrup
2 tablespoons coconut milk
1 tsp vanilla
1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat (optional)

Directions

Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the molds and place back into the freezer on a tray while melt the chocolate.
Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Dark Chocolate Peppermint Bonbons

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I made these for Valentine’s day, but let’s just say we had a classic “case of the missing Ice cream bonbons” so I had to make some more batches for photos! No complaints there! 🙂 These would be awesome for St. Patrick’s Day!

Ingredients

1/2 cup cashew nuts/pieces, soaked overnight in cold water
1/2 cup virgin coconut oil, melted
1/4 cup agave or maple syrup
2 tablespoons milk (rice, almond, coconut)
a big handful fresh peppermint leaves (approx 1 cup loosely packed)
1/4-1/2 teaspoon natural peppermint extract, to taste
1 cup dark chocolate + 1 Tbsp coconut oil, melted, to coat

Directions

Drain and rinse soaked cashews and add to a blender along with all the other ingredients, except the chocolate. Blend on high for about a minute, or until really smooth with just little flecks of green throughout.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the moulds and place back into the freezer on a tray while melt the chocolate.
Dip patties in melted chocolate, covering thoroughly and place on a sheet of parchment paper.
Once they’ve all been covered, return the lot to the freezer for 5 minutes or more to set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

Oat Nut Raisin (or Chocolate!) Balls

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I wanted to make a low sugar variation of Classic Oatmeal Cookies – something I could give to the kids for breakfast or as a snack – without the sugar rush and totally spoiling appetites!

These are high protein, low glycemic (low sugar) and my kids approved of these big time! Make them with raisins or mini chocolate chips for some added sweetness!

Ingredients

1 stick butter, melted
3 eggs
1 Tbsp agave syrup
1 tsp vanilla extract
1/3 cup coconut flour
1 tsp baking soda
1/2 tsp cinnamon
2 cups rolled oats
1/2 cup coconut, shredded and unsweetened
1/2 cup raisins, currants or chocolate chips
1/2 cup walnuts, broken up in pieces (optional)

Directions

Beat eggs, agave, vanilla and eggs
Mix all dry ingredients
Mix all together
Roll into balls and place on baking sheet
Bake @ 350 for 8-10 minutes or until golden brown

Super Mom Tip: a fun cooking project for tots – they can measure and help mix! 🙂 Also these cookies freeze really well in a sealed bag or container!

Paleo Chocolate Pudding with Almond Date Topping

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If you’ve been following our blog for a while you know that we are big fans of avocado! This recipe takes avocado, some cocoa, a little sweetener, a splash of coconut milk and vanilla – and makes a lovely silky chocolate pudding.

It is similar to the Paleo Chocolate Pudding I made a while ago, but the recipe below is quicker and a nice variation! I discovered it sort of by accident – as luck would have it – while trying to make a Paleo Chocolate Pie.. turned to soup.. turned to pudding!

Ingredients for the Topping

1 cup almond meal
4-5 dates, pitted

Ingredients for Filling

2 ripe avocados
2-4 tbsp. cocoa (depending on how dark you like it)
1-2 Tbsp agave syrup (or you could use maple or honey)
1/2 cup coconut milk (adjust for consistency)
1 tsp vanilla essence

Directions

In food processor, pulse almond meal and dates until crumbs form
For filling – combine all ingredients and blend with an inversion blender until smooth
Layer filling and topping in individual serving dishes

Enjoy!

Apples & Toffee Caramel Dip

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Go Seahawks!!!!!!!!!! I’m reposting this as an awesome super bowl game day snack. Totally unhealthy, totally delicious. Super easy to make. Enjoy!

This dip pairs especially well with Honeycrisp (or a tarter) apple!

Ingredients

1 brick cream cheese
1/4 c. brown sugar
1/4 c. white sugar
2 tsp. vanilla
1 bag toffee chips (like Heath toffee bits)

Mix first four ingredients well and fold in chips. Let chill for at least an hour. This makes very well a day in advance.

Honeycrisp apples are amazing with this dip!

Paleo Apple Crisp

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I was inspired by Lauren’s recent Apple Pie post and wanted to make a gluten free and paleo version!

This is a delicious paleo version of a classic apple crisp. Instead of flour and oats, you use almond meal which pairs beautifully with the apples. So yummy topped with some cold coconut milk.

Ingredients

2 cups blanched almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil or butter (melted)
¼ cup honey
1 tablespoon vanilla extract
6 large apples, peeled and diced (I like Granny Smith apples)

Instructions

In a large bowl, combine almond flour, cinnamon and nutmeg
In a smaller bowl, combine oil, honey and vanilla
Stir wet ingredients into dry
Place apples in a glass baking dish
Crumble topping over the apples
Cover with tinfoil and bake at 350° for 50 minutes on low rack
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to turn golden brown
Serve warm with coconut milk

Inspired and modified: http://cavemanstrong.com/2010/09/apple-crisp/

Apple Tartlets

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It’s definitely apple season! Pick a favorite cooking apple (Granny Smith apples are wonderful), make this easy crust, and voila – easy paleo dessert. Add a scoop of vanilla ice cream for some totally-non-paleo goodness! 🙂

The recipe calls for apple juice – this is the only sweetener. I thought the apples might be too tart – but they are perfect. Even without the ice cream, this is a yummy dessert!

These Upside Down Apple Tartlets are inspired from Elana’s Pantry (with some minor modifications).

Crust

2 cups blanched almond flour
dash sea salt
¼ cup coconut oil, at room temperature
1/2 tsp vanilla essence

Filling

6 large apples, peeled, cored and sliced, and cut into ¼-inch slices (I like Granny Smith Apples for baking)
1 cup apple juice
1 tablespoon freshly squeezed lemon juice
2 tablespoons arrowroot powder (What’s arrowroot? That’s what I said! It’s a natural thickener – a starch extracted from arrowroot. Read more on Wikipedia.)
1 tablespoon ground cinnamon

Directions

Preheat oven to 350° and place eight 1-cup wide mouth Mason jars on a large baking sheet (you could also make one large pie/tart if you prefer – just use an ~8″ round or square baking dish and crumble or lay the crust on top)
To make the crust, pulse together almond flour and salt in a food processor, then add coconut oil and vanilla and pulse until the mixture forms a ball
Transfer dough to a piece of parchment paper and place in freezer for 20 minutes
To make filling, toss apples, apple juice, lemon juice, arrowroot powder, and cinnamon in a large bowl to combine
Transfer apples to Mason jars so that each one is overfull and divide remaining juice from the bottom of the bowl between the jars
Remove dough from freezer, place between 2 pieces of parchment paper generously dusted with almond flour and roll out to about ¼-inch thick and remove top sheet of parchment
Use top of a wide-mouth Mason jar to cut out 8 circles of dough
Place one on top of each apple-filled Mason jar
Bake for 40 to 50 minutes, until the juices are bubbling and the crust is golden brown
Serve the tartlets hot out of the oven with coconut whipped cream or ice cream 🙂

Gluten Free Pumpkin Waffles

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Love the Gluten Free Waffles we posted last week? Here’s a pumpkin version! 🙂

Ingredients

1 cup rice flour or a gluten free flour mix
1/4 cup cornmeal (omit if you are corn free and add another 1/4 cup of the rice flour back)
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
1 tsp cinnamon
dash of salt
1/4 cup melted butter or coconut oil
2 eggs
1/2 cup pumpkin puree
1 1/2 cups buttermilk (regular milk works, too)

Directions

Mix the wet ingredients in one bowl and the dry ingredients in another
Combine and mix
Add more liquid if you need to thin the batter (water, milk or more pumpkin)
Scoop in portions onto waffle iron and cook
Serve with butter & sugar & cinnamon, maple syrup & whipped cream & toasted pecans, or other favorite toppings

Cinnamon Rolls

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These are the real deal. Doughy, sweet and fragrant Cinnamon rolls!

Making cinnamon buns is an art and science! There are many variations. Here is a basic recipe – non-paleo and definitely not gluten free.. but you could totally substitute the flour with some GF flour.. I’m still experimenting and will be posting this recipe again! 🙂

Ingredients

1 packet (2.5 tsp) dry yeast
1.5 cups milk (cows milk or almond milk)
stick (1/2 c. butter)
1/4 cup sugar
1-2 tsp cardamom
dash of cinnamon
flour (3-4 cups?)
Topping: 1-2 Tablespoons melted butter, cinnamon, sugar

Directions

Melt butter in warm milk and add sugar – cool it off so that it is just warm (not hot! this is very important so the yeast doesn’t die)
Add yeast and stir until dissolved, add cinnamon/cardamom
If using a Kitchen Aid mixer, use the dough hook, and start adding the flour until it is well blended. I do not measure the flour, I just add it while watching the dough until it forms an elastic round mass. Make sure you don’t add too much flour at once or the dough can become tough.
Let rise in a warm place with a towel over bowl for an hour or so
Punch down and roll out, making a large flat pancake
Brush with butter, sprinkle cinnamon and sugar evenly
Roll up the dough, starting at one end until you have a long sausage shape
Cut 1″ thick slices and lay flat on greased or baking-paper covered cookie sheet
Let rise for 30-60 min
Bake at 350* for 15 minutes or until edges of buns are golden

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