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enjoy!DESSERT RECIPES & PHOTOS BY REBECCA BOHL

COPYRIGHT 2015 PALEOGRUBS.COM

Paleo DessertsApple Chai Cookies 4Apple Pie Muffins 5Baked Cranberry Apple Crisp 6Banana Split Kabobs 7Berry Crumble Bars 8Blackberry Almond Bars 9Blackberry Sauce 10Carrot Cake Cupcakes 11Cheesecake 12Cherry Blondies 13Cherry Garcia Smoothie 14Chocolate Bark with Pistachios 15Chocolate Cherry Skillet Cake 16Chocolate Cupcakes 17Chocolate Frosting 18Chocolate Mocha Mousse 19Chocolate Orange Truffles (RAW) 20Chocolate Strawberry Chia Pudding 21Cinnamon and Honey Poached Pears 22Coffee Cake 23Dark Chocolate and Orange Biscotti 24Dark Chocolate Macadamia Nut Cookies 25Flourless Dark Chocolate Torte 26Frozen Espresso Fudge Bites 27Strawberry Peach Parfait 28Fudgesicles 29Gingerbread Bars 30Lemon Bars 31Mini Sponge Cakes 32Mint Chocolate Chip Ice Cream 33Molasses Cookies 34No-Bake Almond Joy Cookies 35Peach and Blueberry Tart 36Peach Cobbler 37Peach Coolers 38Peach Ice Cream 39“Peanut” Butter Cups 40Peppermint Patties 41Pumpkin Streusel Muffins 42Raw Cookie Dough Bites 43Sorbet 44Strawberry and Coconut Popsicles 45Sweet and Salty Chocolate Nut Clusters 46Triple Chocolate Mint Brownies 47Walnut Date Bars 48

Apple Chai Cookies

4Copyright 2015 paleogrubs.comDesserts

These light, fluffy cookies combine spicy cinnamon and ginger with the taste of apples and honey. The diced apples provide bursts of sweetness in every bite. Compared to traditional cookies, these have a slightly more cake-like texture that simply melts in your mouth.

servings

ingredients1 cup almond butter1/2 cup honey1 egg2 tbsp coconut flour1 tsp baking soda1 tsp cinnamon1/2 tsp salt1/4 tsp ground cloves1/4 tsp ground gingerPinch of nutmegHalf an apple, peeled and finely diced

10 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond butter, honey, and egg with a hand blender. Add in the coconut flour, baking soda, cinnamon, salt, cloves, ginger and nutmeg and blend to combine. Fold in the diced apple with a spatula.

2. Spoon about one tablespoon of batter onto the baking sheet, spreading into a circle. Repeat with the remaining batter. Bake for 8-12 minutes until set. Let cool for 5 minutes and then transfer the cookies to a wire rack to cool completely.

directions

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Apple Pie Muffins


Get all of the delicious flavors of apple pie in a simple muffin. Cinnamon, ginger, and cloves add delicious spicy notes to the dessert, accenting the sweet diced apple. The type of apple that you use can slightly change the flavor, from red Gala apples to tart Granny Smiths.

servings

ingredients1/2 cup coconut flour1 tsp cinnamon1/4 tsp ground gingerPinch of ground cloves1/2 tsp baking soda1/4 tsp salt3 eggs1/4 cup unsweetened applesauce1/4 cup coconut oil, melted2 tbsp honey1 tsp vanilla extract1 red Gala apple, finely diced


1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, stir together the coconut flour, cinnamon, ginger, cloves, baking soda, and salt.

2. In a separate bowl, mix the eggs, applesauce, coconut oil, honey, and vanilla with a hand blender. Add the wet ingredients into the dry and blend well to combine. Fold in half of the diced apple.

3. Divide the batter equally among the muffin cups. Sprinkle the remaining diced apple over the tops of the muffins. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before serving.

directions

Baked Cranberry Apple Crisp


Apple crisp is a great way to enjoy a sweet dessert without too much hassle or time in the kitchen. Once the crumble turns golden brown in the oven and the apple is slightly bubbling, it is ready to serve. With this apple crisp you can enjoy the flavors of apple pie without making an entire piecrust.

servings

ingredients4 apples, peeled, cored, and sliced1/2 cup dried unsweetened cranberries2 tbsp honey2 tbsp orange juice1 tsp cinnamonPinch of nutmeg

For the crumble:1 cup almond flour1/3 cup pecans, finely chopped3 tbsp coconut oil, melted2 tbsp honey1 tsp cinnamonPinch of salt

3-4 difficulty EASY

1. Preheat the oven to 350 degrees F. In a large bowl, mix together the apples, cranberries, honey, orange juice, cinnamon, and nutmeg. Place the mixture into a pie dish.

2. Using the same bowl, mix together the ingredients for the crumble until combined. Spoon the crumble over the apple mixture. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.

directions

Banana Split Kabobs


Dessert does not get much easier than these simple, delightful fruit kabobs. Inspired by the classic banana split, slices of strawberries, bananas, and pineapple are drizzled with chocolate and topped with coconut flakes and cashews. The kabobs can be served right away or cold, which gives the chocolate time to set.

servings

ingredients1-2 oz. dark chocolate1/2 tsp coconut oil12 strawberries2 bananas1 cup pineapple pieces, cut into 1-inch chunks2 tbsp unsweetened coconut flakes, chopped2 tbsp cashews, chopped

4 difficulty EASY

1. Dice the bananas into 1-inch chunks. Chop the strawberries in half. Alternate placing the bananas, strawberries, and pineapple onto skewers. Place the prepared skewers onto a piece of parchment paper.

2. Melt the chocolate and coconut oil in a bowl in the microwave. Stir to combine. Drizzle the chocolate over the fruit skewers. Sprinkle with coconut flakes and cashews.

directions

Berry Crumble Bars


These bars are excellent for making in the summer months when fresh berries are abundant. Strawberries are listed in this recipe but any kind of berry can be used. Allow the berry filling to chill completely for the best results – a sweet, moist, crumbly dessert that is hard to resist.

servings

ingredientsFor the bottom layer: 2 cups almond flour2 tbsp flaxseed meal3 tbsp coconut oil, melted1 tsp vanilla extract1/2 tsp salt

For the berry filling:4 cups fresh strawberries, hulled1/2 cup maple syrup

For the crumble topping:1 cup almonds1/3 cup unsweetened coconut flakes2 tbsp coconut oil, melted1 tbsp honeyDash of vanilla extractPinch of saltSliced almonds, for sprinkling

9 difficulty MEDIUM

1. Place the strawberries and maple syrup into a small saucepan over medium-low heat. Bring to a simmer and cook until thickened, about 10-12 minutes. Transfer to a glass bowl and place in the refrigerator to chill.

2. Preheat the oven to 350 degrees F. Prepare an 8x8-inch baking pan with parchment paper. Place all of the ingredients for the bottom layer into a food processor and pulse to form a ground dough. Add a few drops of water if necessary to make the dough stick together. Press the dough into an even layer in the baking sheet. Bake for 10 minutes. Remove the crust from the oven and allow to cool.

3. To make the topping, place the almonds into the food processor and pulse to coarsely chop. Add in the remaining crumble topping ingredients and pulse until just combined.

4. Spread the chilled strawberry filling over the baked crust in the baking pan. Distribute the crumble topping over the strawberry filling and sprinkle with sliced almonds. Bake for an additional 10-12 minutes until the top is lightly golden. Allow to cool completely before cutting into bars.

directions

Blackberry Almond Bars


Fresh blackberries are paired with nutty almonds in this rich dessert inspired by Paleoomg.com’s Sticky Berry Bars. The base of the bars is very simple, mainly a blend of almonds and dates. The blackberries are then cooked down to an almost jam-like consistency before being spread over the top of the almond mixture.

servings

ingredients1 1/2 cups pitted Medjool dates1 cup almonds1 tbsp almond butter1/2 tsp cinnamonPinch of salt12 oz. blackberries, fresh or frozen1/4 cup maple syrup1/4 cup coconut cream

9 difficulty MEDIUM

1. Line a muffin tin with paper cups. Add the dates, almonds, almond butter, cinnamon, and salt to a blender or food processor. Blend until smooth. Divide the mixture even among nine paper cups. Place in the freezer while the top layer is prepared.

2. Add the blackberries and maple syrup to a small saucepan over medium-low heat, stirring regularly. Cook for 8-10 minutes until the blackberries start to break down. Stir in the coconut cream.

3. Take the crust out of the freezer. Spoon the blackberry mixture evenly on top of the crust. Place back into the freezer for one hour before serving.

directions

Blackberry Sauce


This easy and delicious sauce can go on basically anything. Using fresh or frozen blackberries, this sauce instantly adds a luscious component to more than just desserts. While it is great on waffles, pancakes, or especially ice cream, it can also be drizzled over pork or chicken. To add a savory component to the sauce, stir in a quarter cup of balsamic vinegar.

servings

ingredients12 oz. blackberries, fresh or frozen3 tbsp honey1 tbsp lemon juiceDash of vanilla extract

1 CUP difficulty EASY

1. Place the blackberries and honey into a small saucepan over low heat. Add the lemon juice and cook for 8-10 minutes until the blackberries have broken down. Stir in vanilla to taste. Serve warm.

directions

Carrot Cake Cupcakes


Carrot cake can still be enjoyed on the Paleo diet, and in this recipe the classic cake dessert is transformed into individual cupcakes. Carrots, dates, and crunchy walnuts add an abundance of flavors and textures. Top the fluffy spiced cupcakes with some cinnamon vanilla frosting, the base of which is chilled coconut cream.

servings

ingredients3 large carrots 4-5 pitted Medjool dates3 eggs1/4 cup honey2 tbsp coconut oil, melted1 1/2 cups almond flour2 tsp cinnamon1/2 tsp salt1/2 tsp baking soda1/2 tsp nutmeg1 cup walnuts, finely chopped

For the frosting:1 14-oz. can coconut milk, chilled1 tsp honey1/2 tsp cinnamon1/2 tsp vanilla extractPinch of ground cloves


1. Preheat the oven to 325 degrees F. Line a muffin tin with cups. Coarsely chop the carrots and dates and place in a food processor. Pulse until finely chopped. In a large bowl, whisk together the eggs, honey, and coconut oil. Add the carrots and dates and stir well.

2. In a separate bowl, stir together the almond flour, cinnamon, salt, baking soda, and nutmeg. Mix the dry ingredients into the wet ingredients and stir to combine. Fold in the chopped walnuts.

3. Divide the batter equally among the muffin cups, filling each cup about 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes, and then transfer to a wire rack to cool completely.

4. To make the frosting, blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves in a food processor until completely combined. Spread over the cooled cupcakes.

directions

Cheesecake


Surprisingly, Paleo cheesecake is very easy to make. There is no baking necessary; all it requires is a blender. Cashews, the bulk of the filling, are soaked in water to make them softer. Coconut oil is also a necessity, as it helps the cheesecake to maintain its shape when it cools and hardens. Top with berries and mint to serve up this rich, succulent dessert.

servings

ingredientsFor the crust:1 cup pecans1 cup almonds5-6 pitted Medjool dates2 tbsp unsweetened coconut flakes

For the filling: 3 cups cashews, soaked for at least 1 hour1/3 cup coconut oil, melted1/4 cup lemon juice1/4 cup honey1 tsp vanilla extract1/4 tsp salt

8 difficulty EASY

1. Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside.

2. To make the crust, prepare a round cake pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates and coconut flakes and blend until combined. Press the mixture into an even layer in the cake pan.

3. To make the filling, place all of the filling ingredients into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Pour the mixture over the crust. Place in the freezer for at least one hour to harden before serving.

directions

Cherry Blondies


Take full advantage of summer produce, when cherries are fresh and plentiful, with these delicious blondies. In this recipe adapted from FamilyFreshCooking.com, cherries and chocolate are speckled throughout the fluffy, moist cake bars. Serve alongside Paleo ice cream or top with a dollop of coconut cream.

servings

ingredients1 1/2 cups almond flour1/2 tsp baking soda1/4 tsp salt2 eggs1/4 cup coconut oil, melted3 tbsp honey1 tsp vanilla extract1 cup cherries, pitted and halved2 oz. dark chocolate, finely chopped

9 difficulty EASY

1. Preheat the oven to 350 degrees F. Prepare an 8x8-inch baking pan with coconut oil spray. In a medium bowl, sift together the almond flour, baking soda, and salt. In a separate bowl, whisk together the eggs, coconut oil, honey, and vanilla. Add the wet ingredients into the dry and fold in the cherries and chocolate. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.

directions

Cherry Garcia Smoothie


This drink combines cherries and chocolate, similar to the popular Ben & Jerry’s flavored ice cream by the same name. Enjoy this shake as a healthier option that is still smooth and creamy, perfect for a sweet dessert. Use fresh, tart cherries and feel free to top the smoothie with a swirl of coconut cream and shaved chocolate.

servings

ingredients1 banana, frozen3/4 cup cherries, pitted1/2 tsp vanilla extract1-2 tbsp unsweetened cocoa powder1 cup almond milkCoconut cream, for topping

1 difficulty EASY

1. In a large cup (if using an immersion blender) or a blender, combine all of the ingredients and blend until smooth. Add more almond milk if necessary to reach desired consistency. Serve immediately.

directions

Chocolate Bark with Pistachios


Chocolate bark is one of the easiest Paleo desserts to make. Only three ingredients are needed, and no cooking or baking is necessary. Rich, dark chocolate is studded with green pistachios and coarse flaky sea salt. Use dark chocolate that is at least 70 percent cacao, and feel free to add dried cranberries for a tart twist. This also makes a festive holiday gift.

servings

ingredients8 oz. dark chocolate1/3 cup pistachios, shelled and choppedCoarse sea salt

6-8 difficulty EASY

1. Line an 8x8-inch baking pan with parchment paper. Melt the chocolate in a large bowl in the microwave. Pour into the prepared baking pan. Sprinkle the pistachios over the chocolate. Use a spatula to evenly spread into an even layer. Lightly sprinkle with sea salt. Place in the refrigerator until set, about 30 minutes. Remove from the baking pan and break into squares to serve.

directions

Chocolate Cherry Skillet Cake


A cast iron skillet is all you need to bake this simple and delicious cake. Tart cherries are sprinkled on top of chocolate batter, and then everything is baked together in the oven. Top the cake with Paleo ice cream for a truly divine dessert course.

servings

ingredients1/2 cup almond milk3 eggs1/4 cup coconut oil, divided3 tbsp honey2 tsp vanilla extract1 1/3 cups almond flour3 tbsp unsweetened cocoa powder2 tsp cinnamon1/4 tsp salt1 cup cherries, pitted and chopped

4-6 difficulty MEDIUM

1. Preheat the oven to 400 degrees F. Melt one tablespoon of coconut oil in a 10-inch oven-safe skillet over low heat. In a large bowl, whisk together the almond milk, eggs, remaining coconut oil, honey, and vanilla. Sift in the almond flour, cocoa powder, cinnamon, and salt. Stir to combine.

2. Pour the batter into the skillet. Add the chopped cherries. Bake for 15-20 minutes, until set. Allow to cool for 5 minutes before serving.

directions

Chocolate Cupcakes


If you are looking for a recipe that is ideal for large gatherings or birthday parties, these nut-free, grain-free cupcakes are a popular choice. They make a great occasional treat. In this recipe, fluffy chocolate cupcakes are topped with a rich, creamy chocolate ganache. Double the chocolate for double the flavor.

servings

ingredients1/3 cup coconut flour2 tbsp unsweetened cocoa powder1/2 tsp baking powder4 eggs, beaten1/3 cup maple syrup1/3 cup coconut oil, melted2 tbsp almond milk1 tsp vanilla extract

For the frosting:4 oz. dark chocolate3 tbsp coconut cream1/2 tsp vanilla

8 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Line a muffin tin with 8 cups and spray the insides with coconut oil spray to prevent sticking. Whisk together the coconut flour, cocoa powder, baking powder, and salt in a large bowl. Add in the remaining ingredients and whisk until completely combined.

2. Pour the batter into the muffin cups, dividing equally. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Place the muffin tin on a cooling rack and allow to cool for 10 minutes. Remove the cupcakes from the tin and cool completely before adding the frosting.

3. Melt the chocolate in the microwave, stirring regularly. Add in the coconut cream and vanilla and stir. Let the ganache cool to room temperature before frosting the cupcakes.

directions

Chocolate Frosting


Frosting can still be enjoyed on the Paleo diet without any refined sugars necessary. This rich, natural frosting can be used for cupcakes, cakes, cookies, and bars. It hardens when cooled, so make sure to spread the frosting while it is still warm.

servings

ingredients2 cups dark chocolate chips3 tbsp coconut oil1 tbsp vanilla extractPinch of salt

2 CUPS difficulty EASY

1. Melt the chocolate chips, coconut oil and salt in a small saucepan over the lowest heat setting possible. Stir in the vanilla. Transfer the frosting to the refrigerator to cool for 5-10 minutes. Remove and blend with a hand blender until thick and spreadable.

directions

Chocolate Mocha Mousse


Paleo chocolate mousse is a delicious, nutritious dessert that can be made in minutes. With the addition of avocado, the mousse turns out silky and rich. Though the recipe doesn’t take long to whip up, the mousse should chill in the refrigerator for a couple of hours before serving in order to obtain the best texture.

servings

ingredients1 ripe avocado1/3 cup unsweetened cocoa powder1/2 cup coconut milk4-5 tbsp honey1 tsp vanilla extract1 tsp instant coffee powder

2 difficulty EASY

1. Place all of the ingredients into a blender or food processor and blend until smooth. Adjust the levels of honey and coffee to taste. Refrigerate for 1-2 hours before serving.

directions

Chocolate Orange Truffles (RAW)


Truffles are a rich and elegant dessert, which require no cooking. For this recipe the flavors of dark chocolate and orange zest are compacted into a bite-size ball. They are easy to pack in a lunch box for a special midday treat, and are abundant in healthy nutrients and antioxidants.

servings

ingredients1/2 cup almonds1/2 cup pitted Medjool dates2 tbsp unsweetened cocoa powder, plus more for coating1 tbsp orange zest2 tsp honey1 tsp vanilla extractPinch of salt

12 difficulty EASY

1. Soak the dates in a bowl of water for 10 minutes to soften. Drain and set aside.

2. Add the almonds to a food processor and pulse until finely ground. Add in the remaining ingredients, including the dates, and blend until smooth. Place in the refrigerator for 2 hours to chill.

3. Use your hands to roll the chilled dough into one dozen small balls. Dredge in cocoa powder and top with additional orange zest, if desired, to serve.

directions

Chocolate Strawberry Chia Pudding


Chia pudding is an incredibly easy dessert to make, and can be prepared the night before. Only five ingredients are required. Simply stir the chia seeds with melted chocolate, milk, and blended strawberries and place in the refrigerator overnight to let the seeds work their magic. The next day, rich pudding is ready to go for dessert.

servings

ingredients2 oz. dark chocolate 2 cups almond milk, divided1/3 cup chia seeds, divided1/2 cup fresh strawberries 1-2 tsp honey

2 difficulty EASY

1. In a pot, melt the chocolate over low heat. Slowly whisk in one cup of almond milk. Remove from heat and let cool. Once cooled, pour into a glass container and stir in half of the chia seeds. Cover and refrigerate overnight.

2. In a large cup (if using an immersion blender) or a blender, combine the strawberries, honey, and the remaining cup of almond milk and blend until smooth. Pour into a glass container and stir in the other half of the chia seeds. Cover and refrigerate overnight.

3. To serve, divide the chocolate pudding between two glasses. Top with the strawberry pudding and serve cold.

directions

Cinnamon and Honey Poached Pears


This easy, sweet dessert uses the poaching method to infuse the flavors of honey and cinnamon into pears. Bartlett pears are used in this recipe, though any sweet pear will do. The poaching liquid can be turned into a glaze for the pears if you reduce it once the pears are tender. Serve with a dollop of coconut cream and slivered almonds.

servings

ingredients2 Bartlett pears, peeled, halved, and cored1/4 cup honey1 tsp vanilla extract1 cinnamon stick3 whole cloves1/4 cup slivered almonds, for servingCoconut cream, for serving

2 difficulty EASY

1. Fill a medium saucepan halfway full with water. Stir in the honey, vanilla, cinnamon, and cloves. Bring to a low boil and then add the pears. Cover and cook for 7-10 minutes, until the pears are completely tender. Remove the pears from the poaching liquid to plates and set aside.

2. Continue to boil the poaching liquid until it reduces by half. Drizzle the liquid over the poached pears. Top with a dollop of coconut cream and the slivered almonds. Drizzle with additional honey, if desired, to serve.

directions

Coffee Cake


This is a cake that is not too sweet, and perfect for serving after dinner with a cup of coffee or tea. It is also great for breakfast the next day. To add a slight crunch to the moist cake, an almond honey crumble is spread over the top right before baking.

servings

ingredients4 eggs, separated1/4 cup coconut oil, melted2 tbsp honey1 tsp vanilla extract1/2 tsp baking soda1/2 tsp cinnamonPinch of salt1/2 cup coconut flour

For the crumble topping:1 cup almonds 1/4 cup coconut oil, melted3 tbsp honey 1-2 tsp cinnamon


1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks.

2. In a separate bowl, blend the egg yolks, coconut oil, and honey together. Add in the vanilla, baking soda, cinnamon, and salt. Sift in the coconut flour and blend to combine. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Pour the batter into the loaf pan.

3. To make the crumble topping, place the almonds into a food processor and blend until coarsely chopped. Add the remaining ingredients and pulse until just combined. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

directions

Dark Chocolate and Orange Biscotti


Biscotti are incredibly well-suited for dunking in coffee or tea after dinner, or as a light treat. For this gluten-free version, the combination of dark chocolate and orange zest work very well together. The biscotti are actually baked twice to achieve the right level of crunchiness.

servings

ingredients1 3/4 cups almond meal 1 tbsp arrowroot powder 1/2 tsp baking sodaPinch of salt1/4 cup maple syrup Dash of vanilla extract2 tbsp orange juice2 tbsp orange zest4 oz. dark chocolate, divided


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, stir together the almond meal, arrowroot powder, baking soda, and salt. Add in the maple syrup, vanilla, orange juice, and zest. Stir well to combine.

2. Chop up half of the dark chocolate and fold into the batter. Form the batter into a rectangular log and place onto the lined baking sheet. Bake for 15-20 minutes until lightly browned. Remove from the oven and let cool for 30 minutes.

3. Reheat the oven to 250 degrees F. Slice the log into long thin pieces and place the cut side down. Bake for 7-8 minutes, then flip over and bake 5 minutes more, watching carefully to make sure it does not darken. Remove from the oven and let cool completely before serving.

directions

Dark Chocolate Macadamia Nut Cookies


These cookies have a delicious blend of sweet chocolate and salty, nutty flavors. Macadamia nuts are speckled throughout the light, fluffy dark chocolate cookies. They actually have more of a cake-like texture versus a chewy one. Ready in about twenty minutes, they form a quick and easy dessert to serve alongside a glass of cold milk.

servings

ingredients1 cup almond flour3 tbsp unsweetened cocoa powder1/2 tsp baking sodaPinch of salt1 egg1/4 cup coconut oil, melted1 oz. dark chocolate, melted3 tbsp honey1 tsp vanilla extract5-6 tbsp macadamia nuts, chopped

12 difficulty EASY

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Stir together the almond flour, cocoa powder, baking soda, and salt in a large bowl.

2. In a separate bowl, combine the egg, coconut oil, dark chocolate, honey, and vanilla. Stir the wet ingredients into the dry. Fold in the chopped macadamia nuts.

3. Spoon about two tablespoons of the cookie batter onto the parchment paper. Sprinkle with additional chopped nuts if desired. Repeat with the remaining batter. Bake for 12-15 minutes until the cookies are set. Remove from the oven and place onto a wire rack to cool for 10 minutes before serving.

directions

Flourless Dark Chocolate Torte


This rich, luscious dessert is perfect for fans of dark chocolate. The tortes can be either served in the ramekins that they are made in, or flipped out onto a plate. If serving on a plate, place a small circle of parchment paper on the bottom of each ramekin to prevent sticking. Serve warm, topped with orange zest, strawberries, or toasted coconut flakes.

servings

ingredients4 oz. dark chocolate3 tbsp coconut oil3/4 cup coconut milk1 tbsp honey2 tsp vanilla extractPinch of salt2 eggs, beaten1 tbsp orange zest, optional

4 difficulty MEDIUM

1. Preheat the oven to 325 degrees F. Prepare 4 ramekins with coconut oil spray. Bring 4-5 cups of water to a boil.

2. Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine. Slowly whisk in the coconut milk, honey, vanilla, and salt. Add the eggs and stir to combine. Adjust sweetness to taste, adding more honey if desired.

3. Divide the batter equally between the four ramekins. Place the ramekins in a 9x13-inch baking dish. Pull the top rack out from the oven and place the dish on the rack. Pour the boiling water into the dish, careful not to pour water into the ramekins. Slowly push the rack back into the oven and bake for 20-25 minutes, until the torte is no longer soupy. Remove the ramekins from the baking dish. Serve warm, topped with orange zest if desired.

directions

Frozen Espresso Fudge Bites


These espresso fudge bites will satisfy any cravings coffee and chocolate, because the recipe is rich in both. This dessert recipe is easy to make and free of dairy, eggs, gluten, and processed sugar. The ingredients are simply blended and then need to be frozen for at least two hours, ready to be enjoyed after a barbecue or as a snack during the hot summer months.

servings

ingredientsFor the bottom layer:1/3 cup pitted Medjool dates2/3 cup walnuts2-3 tbsp unsweetened cocoa powder1 tsp decaf espresso beans, finely groundDash of vanilla extract

For the top layer:1 ripe banana3 tbsp almond butter2 tbsp unsweetened cocoa powder1 tbsp honeyPinch of salt

8 difficulty EASY

1. Line a muffin tin with cupcake liners. Place the dates in bowl and cover with water. Let sit for 10 minutes, then drain.

2. Place the ingredients for the bottom layer into a food processor and blend until combined. Adjust the amount of cocoa powder and espresso beans to taste. Distribute the mixture among the cupcake liners, pressing into an even layer on the bottom.

3. Place the ingredients for the top layer into a food processor and blend until smooth. Spoon the fudge mixture over the bottom layer in the cupcake liners and smooth out the tops. Freeze for two hours before serving. Store in the freezer.

directions

Strawberry Peach Parfait


Crunchy, creamy, and fruity layers come together in this quick and easy dessert. Loaded with nutritious ingredients, this dessert also makes a good breakfast. For the coconut cream, skim the thick layer off the top of a can of full-fat coconut milk that has been refrigerated overnight.

servings

ingredients1/2 cup almonds1/4 cup pepitas1/4 cup unsweetened coconut flakes2 tbsp sunflower seeds, shelled2 tbsp coconut oil, melted2 tbsp honeyPinch of salt1 1/2 cups coconut cream1 tsp vanilla extract1 peach, pitted and diced1 cup strawberries, diced, divided2 tbsp almond butter

2 difficulty EASY

1. Place the almonds, pepitas, coconut flakes and sunflower seeds into a blender and pulse to break the mixture into smaller pieces. Transfer to a pan and cook on low heat, stirring in the coconut oil, honey, and salt, until the mixture is golden brown. Remove from heat and set aside.

2. Add the coconut cream and vanilla to a blender and blend to combine. Remove half of the cream and set aside. Add 1/2 cup strawberries into the blender with the remaining coconut cream and blend to form a strawberry cream layer.

3. To assemble place some of the nut mixture into the bottom of a jar or cup. Add a thin layer of diced fruit, followed by a layer of coconut cream. Add a thin layer of almond butter, followed by a layer of strawberry cream. Continue layering the nut mixture, diced fruit, and coconut cream mixture until the top of the dish is reached. Serve immediately.

directions

Fudgesicles


Look no further for a creamy, decadent, and frozen chocolate treat for the summer. The recipe has a coconut milk base, which is actually heated on the stove in order to thicken, before it goes into the freezer. The serving size depends on the popsicle mold, but this recipe makes approximately 8 medium fudgesicles. They take around 5 hours to fully freeze.

servings

ingredients1 1/3 cups coconut cream1 egg yolk1/2 cup honey1/2 tsp vanilla extractPinch of salt2 oz. dark chocolate, chopped

8 difficulty MEDIUM

1. Whisk together the egg yolk, honey, vanilla, and salt in a medium glass bowl. Set aside.

2. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 5 minutes. Stir regularly until thickened, making sure it does not boil.

3. Transfer the mixture back into the glass bowl and whisk in the chocolate. Let cool for 15 minutes, then pour into popsicle molds and freeze until solid.

directions

Gingerbread Bars


All of the classic flavors of gingerbread cookies are replicated in these moist and fluffy Paleo-friendly bars. Molasses provides the base of the warm, spicy flavor. Blackstrap molasses is best for Paleo, since it provides more minerals and less sugar than other versions of molasses. Serve with coffee or a glass of cold milk for a delicious holiday treat.

servings

ingredients1 1/4 cups almond flour 1 tbsp arrowroot powder1/2 tsp salt1/2 tsp baking soda2 tsp ground ginger1/2 tsp cinnamon1/4 tsp ground clovesPinch of ground cardamom3 eggs1/4 cup coconut oil, melted1/2 ripe banana, mashed1/4 cup maple syrup1/4 cup molasses1 tsp vanilla extract


1. Preheat the oven to 350 degrees F. Line an 8x8-inch baking pan with parchment paper. Add the almond flour, arrowroot powder, salt, baking soda, ginger, cinnamon, cloves, and cardamom to a bowl and stir to combine.

2. In a separate bowl, stir together the eggs, coconut oil, banana, syrup, molasses, and vanilla. Add the wet ingredients into the dry and stir well to combine. Pour the batter into the prepared baking dish and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

directions

Lemon Bars


These tart lemon bars make a bright, delicious dessert that will be well received at any springtime or summer barbeques you attend. The crust, simply combined together in the food processor, resembles shortbread and balances the rich, creamy lemon filling. Chill in the refrigerator if desired before serving.

servings

ingredientsFor the crust:1 cup almond flour1/4 cup almond butter1 tbsp honey1 tbsp coconut oil, melted1 tsp vanilla extract1/2 tsp baking soda1/4 tsp salt

For the filling:3 eggs plus 1 egg yolk, lightly beaten1/2 cup honey1/4 cup fresh lemon juice3 tbsp coconut flour2 tsp lemon zestPinch of salt


1. Preheat the oven to 350 degrees F. Coat a 9x9 baking dish with coconut oil spray. Place all of the ingredients for the crust into a food processor and blend until combined. Press the crust evenly into the baking dish, and use a fork to poke holes into it. Bake for 10 minutes.

2. Meanwhile, place the ingredients for the filling into the food processor and blend to combine. Once the crust is done baking, pour the blended filling over the top. Return to the oven and bake for another 15-20 minutes until the filling is set. Let cool completely on a wire rack. Cut into bars to serve.

directions

Mini Sponge Cakes


These sponge cakes are simple and satisfying. Fresh berries and coconut cream make the perfect compliments. Make sure to whip the egg whites to stiff peaks in order to make a light and fluffy cake. The cakes are fun to serve in individual portions, made with ramekins.

servings

ingredients6 eggs, yolks and whites separated3/4 cup honey 1 tsp vanilla extract1 cup coconut flour 1 tsp baking sodaPinch of salt1 cup coconut cream 2 tbsp honey Fresh strawberries, for topping

4 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Prepare four ramekins with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks.

2. In a separate bowl, blend together the egg yolks, honey, and vanilla. Stir in the coconut flour, baking soda, and salt. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Evenly divide the batter between the ramekins. Bake for 18-22 minutes until golden, when a toothpick inserted into the center comes out clean. Serve in the ramekins or turn out to cool on a wire rack.

3. Meanwhile, blend the coconut cream and honey together, adding strawberries into the cream if desired. Spread on top of the cakes to serve.

directions

Mint Chocolate Chip Ice Cream


A classic pairing, mint and chocolate are two flavors that work extremely well together. In this coconut milk-based ice cream, their flavors provide a refreshing and slightly sweet dessert. You can use miniature dark chocolate chips, or if those are difficult to find, just use a bar of dark chocolate and chop it into small pieces.

servings

ingredients1 14.5-oz. can full-fat coconut milk1/4 cup honey1 tsp vanilla extract1/2 tsp peppermint extract3 egg yolks1 cup dark chocolate chips

1 PINT difficulty MEDIUM

1. Combine the coconut milk, honey, vanilla, peppermint, and egg yolks in a small saucepan. Bring to a low boil, whisking constantly. Remove from heat. Cover and place in the refrigerator for 1-2 hours to cool completely.

2. Pour the mixture into an ice cream maker and follow manufacturer’s instructions. Add the chocolate chips during the last 5 minutes in the ice cream maker. Serve cold.

directions

Molasses Cookies


These soft and chewy molasses cookies will fit right into your holiday baking plans. The sweet, gingery smell has a way of taking over your kitchen as they bake. The cookies may puff up while baking, but then sink down again as they cool to form chewy, crinkly bites. Enjoy with a glass of cold almond milk.

servings

ingredients1 cup almond butter 1/4 cup honey2 eggs3 tbsp molasses1-inch piece fresh ginger, grated1/3 cup coconut flour1 tsp baking soda1 tsp cinnamon1/2 tsp salt1/4 tsp ground ginger1/4 tsp ground allspice


1. Preheat the oven to 350 degrees F. Line a couple of baking sheets with parchment paper and spray with coconut oil spray. Place the almond butter, honey, eggs, molasses, and grated ginger into a large bowl and mix with a hand blender.

2. In a separate bowl, whisk together the coconut flour, baking soda, cinnamon, salt, ground ginger, and allspice. Add the dry ingredients into the molasses mixture and blend until just combined.

3. Drop about a tablespoon of the dough onto the prepared baking sheet. Repeat with remaining dough. Bake for 6-8 minutes until the edges are firm. Let cool on the pan for 3-4 minutes and then carefully transfer the cookies to a wire rack to cool completely.

directions

No-Bake Almond Joy Cookies


The flavors of Almond Joy bars are recreated in these easy and delicious cookies. Cookies that require no baking and minimal effort such as these are great for a go-to snack, ready in no time at all. The ingredients are blended together, shaped into cookies, and then chilled in the freezer before serving. The dough will stick together better once the cookies are chilled.

servings

ingredients1/2 cup almonds1/2 cup unsweetened coconut flakes3 tbsp almond butter1 tbsp maple syrup1/2 tsp vanilla extract1/4 tsp salt1-2 tbsp water1/2 cup mini chocolate chips

10 difficulty EASY

1. Combine the almonds and coconut flakes in a food processor and pulse to finely crumble. Add in the almond butter, maple syrup, vanilla, and salt. Blend to combine. Drizzle in the water a little at a time until the mixture starts to clump together. Transfer into a small bowl and fold in the chocolate chips with a spatula.

2. Using your hands, roll pieces of the dough into small balls, about 1 inch around, and space out on parchment paper. After all of the balls are formed, press down on each ball to form a flat cookie. Place in the freezer for at least 1 hour before serving. Store in an airtight container in the freezer for up to one week.

directions

Peach and Blueberry Tart


The last months of summer are bountiful in both peaches and blueberries, and so it makes perfect sense to combine them in a fruit tart. Great for parties or picnics, the tart can be made ahead of time and reheated right before serving. Add a heaping scoop of ice cream to serve alongside the tart for a hot and cold treat bursting with flavor.

servings

ingredientsFor the crust:1 1/2 cups almond flour1/4 cup coconut flour1/2 tsp cinnamon1/4 tsp salt1/4 tsp baking soda2 tbsp coconut oil1 egg, beaten

For the topping:3 ripe peaches, peeled and thinly sliced1 pint fresh blueberries1 tbsp lemon juiceDash of vanilla extractHoney, for drizzling


1. Preheat the oven to 350 degrees F. Add the almond flour, coconut flour, cinnamon, salt, and baking soda to a food processor. Pulse to stir. Add in the coconut oil and egg and pulse until the dough starts to form a ball.

2. Grease a 9-inch pie dish or tart pan with coconut oil spray. Press the dough into the pan. Set aside.

3. In a small bowl, combine the peaches, blueberries, lemon juice, and vanilla. Gently toss to coat. Arrange the fruit on the tart crust and lightly drizzle with honey. Bake for 20-25 minutes or until desired doneness. Serve warm.

directions

Peach Cobbler


Peach cobbler is an indulgent delight, and it can now be enjoyed on the Paleo diet. All the flavor of a peach cobbler pie is portioned into healthy individual servings. A sweet, buttery crumble is mixed together to go with the warm, juicy peaches.

servings

ingredientsFor the filling:2 peaches, peeled, pitted, and diced5 dried apricots, diced1 tbsp honey1 tsp coconut oil, melted1/2 tsp vanilla extract1/2 tsp cinnamon1/4 tsp nutmeg

For the topping:1/4 cup almond meal2 tbsp almonds, finely chopped 2 tbsp unsweetened coconut flakes1 tsp cinnamon1/2 tsp vanilla extractPinch of salt2 tbsp ghee, room temperature

2 difficulty EASY

1. Preheat the oven to 350 degrees F. In a small bowl, combine all of the ingredients for the filling. Stir well to coat the peaches. Divide the peaches between two ramekins. Bake for 5 minutes.

2. Meanwhile, prepare the almond topping. Using the same bowl, stir together the almond meal, chopped almonds, coconut flakes, cinnamon, vanilla, and salt. Drizzle in the ghee and stir into clumps. Remove the two ramekins from the oven after 5 minutes and top with almond crumble. Bake for an additional 10 minutes until lightly browned. Serve immediately.

directions

Peach Coolers


During the height of hot summer days, peaches come out in abundance. Cool down with this refreshing drink recipe that the whole family can enjoy. If you have peach puree left over from the recipe it can also be added to iced tea or smoothies.

servings

ingredients1 peach, peeled and pitted2/3 cup seltzer water1/3 cup fresh orange juice3-4 tbsp honey

2 difficulty EASY

1. Place the peach flesh into a blender or food processor with a splash of water. Puree until smooth. Strain through a fine mesh strainer or cheesecloth into a bowl.

2. Add the seltzer water, orange juice, and honey into a small pitcher. Gently stir in 1/3 cup of the peach puree. Adjust honey to taste. Divide the mixture between two glasses and add a couple of ice cubes. Serve immediately.

directions

Peach Ice Cream


Both peaches and ice cream are popular in the summer months. Dairy-free ice cream is a wonderful summer treat, and easier to make than you might believe. Ripe, juicy peaches provide the main flavor, but egg yolks are also incorporated into this recipe. This produces a creamy, custard-like result, rather than having the icier consistency of sorbet.

servings

ingredients3 overly ripe peaches1 14.5-oz. can coconut milk2 egg yolks1/4 cup honey1 tsp lemon juice1/2 tsp vanilla extractPinch of salt

2-3 difficulty EASY

1. Peel and pit the peaches. Mash the flesh in a bowl or puree in a food processor depending on your desired consistency for the end product. Place into the refrigerator to chill.

2. Whisk together the egg yolks, honey, vanilla, lemon juice, and salt in a medium glass bowl. Set aside.

3. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour the coconut milk into the egg mix, whisking constantly. Transfer the entire mixture back into the saucepan and cook for another 5 minutes. Stir regularly until thickened, making sure it does not boil. Remove from heat and allow to cool. If there are any lumps, strain through a fine mesh strainer. Place in the refrigerator until completely cooled.

4. Stir the peaches into the chilled custard base and process in an ice cream maker according to the manufacturer’s instructions. Place in a parchment-lined bread pan in the freezer until set. Serve cold.

directions

“Peanut” Butter Cups


This recipe provides a healthy, Paleo-friendly alternative to peanut butter cups (such as Reese’s). These are made with dark chocolate and sunflower seed butter instead. Peanuts are a legume, and therefore not Paleo, so peanut butter should be avoided. But these treats turn out delicious and are made with whole, real ingredients.

servings

ingredients8 oz. dark chocolate3/4 cup sunflower seed butter 1/3 cup coconut oil, melted3 tbsp honey1 tsp salt1/2 tsp vanilla extract


1. Lay out 15 mini cupcake liners on a baking sheet. Melt the chocolate and one tablespoon of coconut oil in a bowl in the microwave. Stir to combine. Pour a spoonful into each cupcake liner, reserving 2-3 tablespoons of the mixture to use later. Add more liners if necessary. Use the spoon to coat the sides of the liners with the chocolate as well. Place in the freezer for 30 minutes to harden.

2. To make the filling, place the sunflower seed butter, remaining coconut oil, honey, salt and vanilla into a food processor and blend to combine.

3. Once the bottom layer of chocolate has hardened, place a small dollop of the nut butter filling into the center of each piece. Place back into the freezer for another 30 minutes.

4. Once the middle layer has hardened, spoon the remaining melted chocolate over each piece. If the chocolate has hardened, simply microwave it again for 30 seconds. Place the chocolate pieces in the freezer for 20 minutes to harden. Let them rest at room temperature for 5 minutes before trying to remove the paper liners. Store in the refrigerator and serve cold.

directions

Peppermint Patties


These homemade peppermint patties will melt in your mouth. Mimicking the taste of the famous York peppermint patties, creamy mint thins are dipped in chocolate and then frozen for a cold, luscious treat. To soak the cashews, simply place them in a bowl and cover them with water. Let soak overnight so that they become soft and can be blended into a creamy consistency.

servings

ingredients1/2 cup cashews, soaked overnight1/3 cup coconut oil, melted1/4 cup honey2 tbsp coconut milk1 tsp peppermint extract4 oz. dark chocolate


1. Drain and rinse the cashews. Place into a blender or food processor along with the coconut oil, honey, almond milk, and peppermint extract. Blend for 2-3 minutes until smooth.

2. Line a baking sheet with parchment paper and lay out cupcake liners on the baking sheet. Pour half a tablespoon of filling into each liner. Place in the freezer for 30 minutes to harden.

3. Carefully pop the filling out of the liners and discard the liners. Place the patties back onto the baking sheet and place in the freezer for another 10 minutes.

4. Meanwhile, melt the chocolate in a bowl in the microwave. Allow to cool slightly. Use a fork to dunk the patties into the chocolate, and then place them back on the baking sheet. If the chocolate is too thick, stir in a teaspoon or two of coconut oil to thin it out. Once all of the patties have been dipped in the chocolate, place the baking sheet back into the freezer for 15 minutes more. Serve cold or store in the freezer.

directions

Pumpkin Streusel Muffins


Perfect for the fall, these pumpkin streusel muffins are packed with delicious flavors. Your taste buds will thank you for this incredibly tasty treat. A simple sweet and nutty crumble is prepared separately from the muffins and then sprinkled over the top before baking. The muffins can be stored in the refrigerator for up to three days.

servings

ingredients1 cup pumpkin puree4 eggs1/3 cup maple syrup1/4 cup coconut oil, melted1 cup almond flour1/3 cup coconut flour1 tsp cinnamon1/2 tsp ground ginger1/2 tsp salt1/2 tsp baking sodaPinch of nutmegPinch of ground cloves

For the streusel:1/2 cup almond flour2 tbsp coconut oil, melted2 tbsp maple syrup1/2 tsp cinnamon1/4 tsp salt3/4 cup walnuts, finely chopped


1. Preheat the oven to 325 degrees F. Line a muffin tin with cups. In a small bowl, stir together the ingredients for the streusel and set aside.

2. In a separate bowl mix together the pumpkin, eggs, maple syrup, and coconut oil with a hand blender. Add the almond flour, coconut flour, cinnamon, ginger, salt, baking soda, and nutmeg. Blend to combine.

3. Divide the batter equally among the muffin cups, filling each cup about 3/4 of the way full. Sprinkle the streusel topping evenly over the muffins. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

directions

Raw Cookie Dough Bites


When a sweet craving hits, these raw cookie dough bites are the perfect snack. Unlike regular cookie dough, these healthy bites are made with almond flour and are gluten free, egg free, and free of refined sugars. Coconut oil can be substituted for the ghee if desired.

servings

ingredients1 cup almond meal1 tbsp ghee, melted 1 tbsp honey1 tsp almond milk1 tsp vanilla extract1/4 tsp salt1/4 cup mini dark chocolate chips

10-12 difficulty EASY

1. Place all of the ingredients into a small bowl and mix well until combined. Use your hands to roll the dough into small balls and then set on a sheet of parchment paper. Place in the refrigerator for 20 minutes to harden. Store in the refrigerator.

directions

Sorbet


No ice cream maker is required to make this simple, bright Paleo sorbet. Frozen fruit acts as the base, and then top with coconut flakes, additional fruit, or any topping of your choosing. Frozen mango or pineapple both work well in this recipe with the orange juice. Add some ice to the sorbet to reach your desired consistency, if necessary.

servings

ingredients2 cups frozen mango pieces1/2 cup orange juice1 tsp lemon juice1 tsp lemon zestPinch of cinnamon

2 difficulty EASY

1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add ice if necessary to reach desired consistency. Serve immediately.

directions

Strawberry and Coconut Popsicles


These simple homemade popsicles are sweetened with honey. Otherwise there are only two ingredients: coconut milk and fruit. This is a snack for people who love coconut since the recipe relies heavily on the ingredient. The popsicles take only about an hour to freeze, making these a quick and easy cold treat.

servings

ingredients1 14.5-oz. can coconut milk1/2 cup fresh strawberries, hulled and smashed1-2 tbsp honey

8 difficulty EASY

1. Combine all of the ingredients together in a blender and pulse to combine. Adjust sweetness to taste. Pour the mixture into popsicle molds and freeze until solid.

directions

Sweet and Salty Chocolate Nut Clusters


You will not be able to stop eating these sweet and salty chocolate nut clusters. This dessert is very easy to make but still delivers a lot of flavor. First, macadamia nuts are stirred into sweet maple syrup. Then the nuts are drizzled with chocolate and topped off with a sprinkle of sea salt. Store in the freezer for the best results.

servings

ingredients1/2 cup maple syrup1 tsp vanilla extract1 cup macadamia nuts, lightly toasted1/4 tsp sea salt, plus more for sprinkling4 oz. dark chocolate

12 difficulty EASY

1. Warm the syrup and vanilla in a saucepan over low heat. Stir in the salt and macadamia nuts.

2. Line a baking sheet with parchment paper. Place a large spoonful of the nuts onto the parchment paper in a cluster. Repeat with the remaining nuts. Place into the freezer for 30 minutes.

3. Meanwhile, melt the dark chocolate in a bowl in the microwave. Allow to cool slightly. Remove the nut clusters from the freezer. Drizzle the chocolate over each cluster to coat. Sprinkle with sea salt. Place back in the freezer for 30 minutes to harden.

directions

Triple Chocolate Mint Brownies


Regular brownies are elevated into something spectacular with the addition of mint and more chocolate. A dark chocolate bar, cocoa powder, and chocolate chips are all used in this triple chocolate dessert. For those people who are not fans of mint, it is easily swapped out with vanilla or espresso grinds to make these a versatile treat.

servings

ingredients1 cup almond butter1/3 cup maple syrup1 egg2 tbsp coconut oil, melted1/2 tsp peppermint extract1/2 tsp vanilla extract1/4 cup cocoa powder1/2 tsp baking soda3 oz. dark chocolate1/3 cup mini chocolate chips

6-8 difficulty EASY

1. Preheat the oven to 325 degrees F. Melt the dark chocolate in the microwave and transfer to a large bowl. Add the almond butter, syrup, egg, coconut oil, peppermint extract, and vanilla and whisk to combine. Stir in the cocoa powder and baking soda.

2. Pour the batter into an 8x8-inch baking pan. Sprinkle the top with chocolate chips. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.

directions

Walnut Date Bars


Almost cake-like in texture, these gluten-free bars are a great snack for dessert with a cup of coffee or tea. Walnuts and dates add a little crunch and sweetness. To make the bars even more suited for dessert, you can also top them with chocolate chips.

servings

ingredients1 1/2 cups almond flour1/2 tsp baking soda1/2 tsp cinnamon1/4 tsp salt2 eggs1/4 cup palm shortening1/4 cup maple syrup1 tsp vanilla extract1/2 cup pitted Medjool dates, chopped1 cup walnuts, chopped1/4 cup dark chocolate chips, optional

9 difficulty EASY

1. Preheat the oven to 350 degrees F. Prepare an 8x8-inch baking dish with coconut oil spray. In a medium bowl, stir together the almond flour, baking soda, cinnamon, and salt. In a separate bowl, beat together the eggs, palm shortening, maple syrup, and vanilla. Stir the wet ingredients into the dry. Fold in the dates and walnuts.

2. Pour the batter into the prepared baking dish. Sprinkle with chocolate chips if using. Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.

directions

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