Tag Archives: valentines

Raspberry Coconut Bonbons

Love the Dark Chocolate Covered Mint Ice Cream Hearts I posted on Tuesday? So did I! ­čÖé But my kids were not too keen on the mint flavor and I don’t give them dark chocolate.. intentionally. ­čśë 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! Blog paleo ice cream bon bons-5 Blog paleo ice cream bon bons-4 Blog paleo ice cream bon bons-3 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┬áchocolate + 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┬áto set. They will keep in a covered container in the freezer for 2-3 weeks.

dit-elle-Esther

Dark Chocolate Peppermint Bonbons

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! ­čÖé These would be awesome for St. Patrick’s Day!

Blog paleo ice cream bon bons-7 Blog paleo ice cream bon bons-2 Blog paleo ice cream bon bons-1

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┬áchocolate + 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┬áto set. They will keep in a covered container in the freezer for 2-3 weeks.

Thanks for the inspiration MyDarlingLemonThyme.com

dit-elle-Esther

Tiramisu

A few days ago, I posted a Paleo Lady Finger┬áCookies recipe for this fabulous Tiramisu! Light crunchy Lady Finger cookies are soaked in coffee and rum and then layered with whipped cream, rich golden custard, and dusted with cocoa powder. Yum! There are a few steps involved here, but they are pretty straight forward. It’s worth it! And this dessert refrigerates well so you can enjoy it for breakfast and (lunch and..)┬ádessert for several days! ­čÖé

Blog tiramisu (1)

blog tiramisu (2)

Ingredients

  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • 1/4 cup strong brewed coffee, room temperature
  • 2 tablespoons rum
  • 2 (3 ounce) packages ladyfinger cookies (or see my Paleo Lady Finger recipe here)
  • 1 tablespoon unsweetened cocoa powder

Directions

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

blog tiramisu (3)

Thanks Allrecipes.com for the tips!

 

dit-elle-Esther