QUICK AND EASY PALEO DESSERT COOKBOOK

30 DELICIOUS PALEO DESSERT RECIPES, INCLUDING ICE CREAMS, COOKIES, MOUSSE AND CAKE

By Gray Hayes

Cavemandietblog.com

INTRODUCTION

I want to thank you and congratulate you for downloading the book, Quick & Easy Paleo Dessert Cookbook.

This book contains 30 delicious paleo friendly recipes . Who doesn’t enjoy the occasional sweet treat (yes, even if you’re Paleo)?

I rarely bake because many of the Paleo dessert recipes that I run across are very time consuming. While, I included a few of the more time intensive (they taste so good that they are worth the time and effort), the majority of the dessert recipes here are no bake and quick & easy to make.

The cool thing about the no bake recipes is that while you may need to cool them for additional time to set; the majority of the work is complete by the time you stick it in the refrigerator.

Awesome, right?

Today I’m going to pull back the curtain and share some of the Paleo dessert recipes that I personally use to get my family geeked up about finishing dinner and getting to dessert.

Warning: I’m bringing the heat with these recipes. Whip One Up Today & Enjoy!

Thanks again for downloading this book, I hope you enjoy it!

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TABLE OF CONTENT

Introduction

Chewy Apple and Walnut Cookies

Banana Fudge Blondies

Lemon Glazed Blueberry Loaf

Delicious Pistachio Pudding

Sweet Cookie Dough Dip

Warm Cherry Crumble

Sensational Six-Layer Dessert

Honey Cake with Pistachios

Apple Cider Doughnuts

5-Minute Chocolate Avocado Mousse

Coconut Chocolate Mousse

Cookie Dough Balls

No Bake Fudge

No Bake Chocolate Cookies

Strawberry Parfait

Peanut Butter Cups

Chocolate Chip Ice Cream

Cinnamon Peaches

Pumpkin Pie

Panna Cotta

Mint Chocolate Truffles

Lemon & Strawberry Jelly Squares

Marshmallows

Pumpkin Popsicles

Key Lime Pie

Cinnamon Ice Cream

Green Tea Banana Ice Cream

Coconut Bars

No Bake Energy Bites

Banana Avocado Mousse

Conclusion

Recommended Resources

CHEWY APPLE AND WALNUT COOKIES

PREP TIME: 20 minutes

These cookies are so good because they are really easy to prepare, quick to cook, and of course the flavor is great. Our main ingredients are raw honey, almond butter and egg, and we are adding apple and walnut for a distinctive flavor, along with cloves, nutmeg, ginger and cinnamon - all warm, aromatic spices.

The ingredients are combined and you can then arrange the batter on a baking tray and bake the cookies. You can make them small or large, as you prefer. Enjoy one or two of these with a cup of tea or coffee, or crumble them to garnish a bowl of paleo-friendly ice cream perhaps.

You can either dice or grate the apple, depending on the texture you want, and you can chop the walnuts as small as you want too. A microplane is good for finely slicing the ginger, else you could mince your own in a small food processor. Perhaps you want to press a walnut half into the top of each cookie halfway through the baking time, just to add some extra decoration. Another thing you could do is swap the apple for pear for a different taste.

INGREDIENTS

½ cup raw honey

1 teaspoon baking soda

1 cup unsweetened almond butter

½ teaspoon salt

1 egg

¼ finely diced sweet apple

2 tablespoons chopped walnuts

¼ teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 teaspoon minced fresh ginger

1 teaspoon ground cinnamon

METHOD

Preheat the oven to 350 degrees F. Mix the honey with the baking soda, almond butter, salt and egg in a bowl, then mix in the apple, walnuts, cloves, nutmeg, ginger and cinnamon.

Dollop the batter on to a greased baking sheet to make the cookies, and make sure they are a couple of inches apart because they will spread during cooking. You can make 20 small cookies or 10 big ones, as you prefer.

Bake the cookies for about 10 minutes or until just set, then let them cool in the pan for 10 minutes. Finish cooling them on a wire rack.

BANANA FUDGE BLONDIES

PREP TIME: 35 minutes

If you're looking for a dessert which is sweet, chewy and really tasty, consider these banana fudge brownies. They are made with flaxseed meal and almond flour, sweetened with raw coconut palm sugar, and flavored with cinnamon, pumpkin, banana and vanilla. Make sure you are using fine-ground almond flour (the finer ground the better) for the best results. If you prefer not to use flaxseed meal, you can use 4 tablespoons of butter instead.

Blondies are like brownies but the chocolate is swapped for vanilla for a lighter color and flavor. If you want to make a cross between the two, you can add 1/3 cup of raw chocolate chips to this recipe, stirring them into the batter until evenly distributed. This is optional but if you really, really can't imagine a tasty snack like this without chocolate, go ahead and add the chocolate chips.

Enjoy these blondies as a snack or break them up to use in a paleo parfait or sundae. These are sweet but not overly so. If you have a particularly sweet tooth you can increase the amount of coconut palm sugar used, or else add a little raw honey and a little extra almond flour to balance out the consistency.

INGREDIENTS

½ cup flaxseed meal

2 cups fine-ground blanched almond flour

½ cup raw coconut palm sugar

½ teaspoon salt

2 teaspoons ground cinnamon

1 egg

½ cup pumpkin puree

1 small ripe banana

1 tablespoon vanilla extract

METHOD

Preheat the oven to 350 degrees F. Mash half the banana and finely slice the rest.

Combine the flaxseed meal, almond flour, coconut palm sugar, salt and cinnamon in one bowl, and whisk the egg, pumpkin, mashed banana and vanilla in another bowl.

Mix the dry ingredients into the wet ones using a spatula, but don't overmix the ingredients else the batter will become too dense. Stir in the sliced banana.

Now spoon the batter on to a parchment-paper lined 9-inch pan. Alternatively you could use a nonstick silicon pan without the parchment paper.

Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the blondie mixture cool, then cut into squares to serve.

LEMON GLAZED BLUEBERRY LOAF

PREP TIME: 50 min

This tasty, fruity loaf is not hard to make and it tastes so good. One slice just won't be enough! We are using lemon and blueberries for a wonderfully fruity flavor, but ensure you use fresh fruit not thawed for the very best results.

The loaf can be served without the glaze on top, but the sweet lemon glaze finishes it off so well it is worth making. Let it drip alluringly down the sides of the loaf. Ensure the loaf is completely cool before you add the glaze though else it might sink rather than dripping over.

INGREDIENTS

¼ cup sifted coconut flour

1 ½ cups blanched almond flour

¼ cup tapioca flour or arrowroot powder

¼ teaspoon salt

1 teaspoon baking soda

½ cup melted butter or coconut oil

4 eggs

1/3 cup raw honey or maple syrup

Zest from 2 lemons

3 tablespoons fresh lemon juice

1 ½ cups fresh blueberries

For the Lemon Glaze:

1/3 cup softened coconut butter

2 tablespoons raw honey or maple syrup

2 tablespoons melted coconut oil

2 tablespoons fresh lemon juice

Hot water, as needed

METHOD

Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and cover the bottom with parchment paper.

Mix together the coconut flour, almond flour, tapioca flour or arrowroot, salt and baking soda in one bowl, and the butter or coconut oil, eggs, honey or maple syrup, lemon zest and lemon juice in another bowl. Stir the wet ingredients into the dry ones until well mixed.

Spread about 1/3 of the batter over the bottom of the loaf pan, then add 1/3 of the blueberries on top. Repeat twice more, until you have used all the batter and blueberries.

Bake for about 35 minutes or until a toothpick inserted into the center of the loaf comes out clean. If it's starting to get too brown on top during baking you can cover the loaf with foil.

Let the loaf cool down. Meanwhile, whisk the glaze ingredients together, adding a tablespoon of hot water at a time until smooth and glossy. Pour the glaze over the top of the cooled loaf and let it drip down the sides. Serve in slices.

DELICIOUS PISTACHIO PUDDING

PREP TIME: 10 minutes

This is a very easy recipe and this bright green pudding is certainly eye-catching. We are using coconut milk for a nice, exotic taste, and you can whip it until really light, frothy and mousse-like. To get it whipped really well, you should chill the coconut milk in the refrigerator for 24 hours or at least overnight, and make sure your bowl and beaters are very cold too - the colder the better!

We are adding avocado, pistachios, maple syrup and almond extract to finish off this delicious pudding, and it is nice to garnish the finished desserts before serving, either with a few whole nuts or halved nuts or perhaps a sprig of mint. If you don't want to use avocado you can simply omit it from the recipe and the pudding will still taste great. You could also swap the maple syrup for raw honey or the almond extract for vanilla extract.

This is a make-ahead dessert which is a good idea if you are entertaining and you don't want to be making several courses at once or spending the evening in the kitchen instead of with your guests. This recipe makes 3 servings but it's a simple matter to double the ingredients if you want to make more.

INGREDIENTS

1 can chilled very cold coconut milk

1 ½ tablespoons maple syrup

1 teaspoon almond extract

1 roughly chopped ripe avocado

½ cup shelled pistachios

A few whole almonds and/or pistachios for garnish

METHOD

Chill a metal mixing bowl and beaters in the freezer for an hour, then beat the coconut milk on a medium speed for a minute, then on a high speed until light and frothy.

Put the maple syrup, almond extract, avocado and pistachios in a food processor or blender, and puree. You can pulse it a few times if you want a chunky consistency or blend it more if you prefer a smoother texture.

Spoon the pistachio mixture into the coconut milk, stirring well, then divide between 3 serving dishes and chill until you are ready to serve. You can decorate the puddings with whole nuts if you like.

SWEET COOKIE DOUGH DIP

PREP TIME: 10 minutes

This is quick and easy to throw together, and is one of those desserts the kids will go crazy for! It tastes just like raw cookie dough but without all those unwanted ingredients the conventional dip would have in there. We are combining almond flour with butter, raw honey and maple syrup, and adding salt and vanilla to balance out the flavor. You can either mix nuts, dates, chocolate chips or candies into the dip or you can use them to decorate the top (or both if you like a lot of different textures!)

Because you are only stirring the ingredients together, this is quick and easy to prepare. It is good with apple wedges but would also be nice with sugar-free banana chips, strawberries or grapes. You can put small fruit like grapes on toothpicks for dipping. This is quite a thick dip and it holds together well, so something else you can do with the dough is roll it into small bowls then keep them refrigerated, then grab a couple whenever you want an energy boost or sweet snack.

This dough recipe is egg-free so you don't have to worry about consuming raw eggs. The ingredients used also make it suitable for sitting out for a while so if you want something to take to a potluck or outdoor party this would be great for everyone - paleo eaters and those who enjoy a sweet snack every now and then. Serving fresh fruit with it means this otherwise sinful (but yummy) dessert offers additional nutrients.

INGREDIENTS

2 cups blanched almond flour

¼ cup raw honey

¼ cup maple syrup

½ cup butter or non-hydrogenated palm shortening

½ teaspoon salt

1 tablespoon pure vanilla extract

Almonds, dates, raw chocolate chips or paleo-friendly candies, to decorate (optional)

Wedges of fresh apple, to dip

METHOD

Mix the almond flour with the honey, maple syrup, butter or shortening, salt and vanilla extract until well combined.

Next fold in any toppings if you want to incorporate them in the dip.

Now transfer the mixture to a serving bowl and add any decorations or toppings you like.

Serve with apple wedges on the side.

WARM CHERRY CRUMBLE

PREP TIME: 35 minutes

This delicious dessert is made with cherries, coconut milk and almond extract along with a crumbly, crispy topping made with different types of paleo-friendly flour, hemp seeds, cinnamon and more. Swap the cherries for apple, pear or another fruit if liked, depending what is in season. Use good quality organic fruit in here.

This is not a very sweet dessert, which is good news if you're not into really sweet desserts, but if you prefer a little more sweetness in there feel free to add a tablespoon or two of raw honey or maple syrup to the cherry mixture to suit your palate better.

This is another dessert which will appeal to the youngest members of the family right up to the most senior. Everyone loves something fruity with a crispy topping. You can serve this warm or chilled, either by itself or topped with some paleo-friendly ice cream or similar.

INGREDIENTS

3 cups sliced, pitted cherries

1/3 cup unsweetened coconut milk

2 teaspoons pure almond extract

For the Topping:

¼ cup coconut flour

¼ cup hemp seeds

¼ cup almond flour

1/8 teaspoon salt

2 tablespoons coconut oil

1 teaspoon ground cinnamon

1 tablespoon water

Fresh mint sprigs, for garnish (optional)

METHOD

Preheat the oven to 375 degrees F. Mix the cherries with the coconut milk and cherries, then pour this mixture into greased ramekins. This might be 4, 6 or 8, depending on the size of your ramekins, or you could even use one large ovenproof dish.

Now you can combine the remaining ingredients until crumbly, then sprinkle it over the cherry mixture. Bake for 20 minutes or until golden brown on top and piping hot in the center. Let these cool for a while before serving warm, perhaps garnished with a fresh mint sprig for a splash of color.

SENSATIONAL SIX-LAYER DESSERT

PREP TIME: 30 minutes

Although there is no baking required here, this dessert does take a while to prepare because you need to chill each layer until set before spooning the next layer on top, else the layers will mix together a bit and look a bit messy. Start the dessert in plenty of time and get all your ingredients organized and ready, then you will find it a real breeze to put together.

This is very rich-tasting - you should find a 2-inch square of it is enough to satisfy your sweet tooth. This recipe makes 16 servings so it's ideal if you are feeding a crowd. It also keeps well in the refrigerator for a couple of days. Just cover it with foil before chilling.

INGREDIENTS

For the Crust:

¾ cup pitted dates

1 ½ cups chopped pecans

4 tablespoons coconut oil

Layer 2:

2/3 cup cashew butter

2 teaspoons apple cider vinegar

½ teaspoon lemon juice

1/3 cup non-hydrogenated palm shortening

Pinch of salt

Layer 3:

2/3 cup arrowroot flour

2 tablespoons raw honey

1 teaspoon vanilla extract

½ cup coconut flour

1 cup coconut milk

Layer 4:

½ cup coconut milk

½ cup cacao powder

2 tablespoons raw honey

½ cup non-hydrogenated palm shortening

Layer 5:

¼ cup coconut milk

2 tablespoons raw honey

½ cup non-hydrogenated palm shortening

Layer 6:

Grated chocolate (minimum 80% cacao), as needed

METHOD

First we are making the crust. Pulse the dates and pecans in a food processor, then transfer to a bowl and mix in the coconut oil. Press this mixture on to the base of an 8-inch square pan. Chill this crust in the refrigerator while you get the remaining ingredients prepared.

Combine the second layer ingredients and spread over the set crust. Combine the third layer ingredients and spoon that mixture over the second layer, waiting until the second layer has set hard first. Chill again until set.

Now combine the fourth layer ingredients an spread them over the third layer. Combine the fifth layer ingredients with a hand mixer then spread over the fourth layer. Grate some dark chocolate on top (or use a knife to make chocolate curls) and chill for at least 30 minutes then cut into 16 squares to serve.

HONEY CAKE WITH PISTACHIOS

Are you planning a special occasion? If so, consider this delicious honey cake which is frosted and topped with crunchy pistachios. The ingredients for the cake are combined to make the batter which is then baked in the oven, and then you can whip the frosting up and decorate the cake once it's cool.

It is very important to chill the coconut milk for a minimum of 24 hours before making this recipe, and also to chill the coconut oil until completely set. You will need these to be set so the texture of the frosting is perfect, else it will be too loose to spread over the honey cake.

We like to decorate ours with pistachios but if you prefer a different type of nut or fruit, or even organic edible flowers, just go ahead and use your favorite instead.

INGREDIENTS

¼ cup coconut flour

1 ½ cups blanched almond flour

1 teaspoon baking soda

1/8 teaspoon salt

2 tablespoons raw honey

2 or 3 tablespoons almond milk

¼ cup melted coconut oil

2 teaspoons pure vanilla extract

3 eggs

For the Frosting:

2 cans full-fat coconut milk, chilled for at least 24 hours

¼ cup coconut oil, chilled until solid

1/8 teaspoon salt

2 teaspoons vanilla extract

2 teaspoons pure maple syrup

¼ cup chopped pistachios, for garnish

METHOD

Preheat the oven to 350 degrees F. Grease a 9-inch cake pan using coconut oil, then fit a round piece of parchment paper in there to cover the base. Pulse the coconut flour, almond flour, baking soda and salt in a food processor. Add the honey, almond milk, coconut oil, vanilla and eggs. Pulse until well mixed.

Next you can transfer this batter into the cake pan, using a spatula to level the top. Bake for about 18 minutes or until a toothpick inserted into the center comes out clean and the top of the cake is golden. Let the cake cool in the pan for 20 minutes, then tip it out on to a wire rack to cool completely.

Chill a metal mixing bowl and whisk beaters in the freezer for at least 15 minutes (do this while the cake is baking). Open the coconut milk cans and drain the liquid off, leaving the thick cream in there. Save the liquid for another use. Scoop the coconut cream into a mixing bowl and add the coconut oil, salt, vanilla and maple syrup.

Mix on a high speed until the frosting is thick and creamy. Spread it over the top of the cake and garnish with pistachios. Serve immediately in slices or keep refrigerated until serving.

APPLE CIDER DOUGHNUTS

Paleo eaters eliminate the guilt of dessert by adding “the good stuff”: a power punch of nutrition and junk-free goodness. This really is possible with Paleo desserts. These delicious apple cider donuts are a delectable treat for any occasion.

As you may know, Paleo practitioners do not consume starches, nor processed products. Our flour is nut-based. These donuts are made with coconut flour. Almond flour, for example, is another popular option for both Paleo and low-carb meal options. If you are brand new to Paleo, just visit your local health shop. They usually have all kinds of alternative flours, oils, and substitutes for just about everything.

Since this is a doughnut recipe, you will need a doughnut pan, which is nothing but a regular baking pan shaped as a doughnut. If you do not have one, use a muffin tin. The batter works well as a muffin or doughnut. This recipe will make about 10-12 donuts, depending on the size that you are looking for.

INGREDIENTS

For the dough, you will need:

½ cup coconut flour

½ teaspoon cinnamon

½ teaspoon baking soda

1/8 teaspoon Celtic sea salt

2 eggs

2 tablespoons honey

2 tablespoons liquid coconut oil

½cup warm apple cider

For the cinnamon sugar mix use:

½ cup granulated coconut sugar

1 tablespoon cinnamon

Coat your baking pan (or donut making griddle) with 2 tablespoons of MELTED coconut oil. Make sure it is pre-heated by the time you are ready to add the dough.

METHOD

Start with your dry mix to make the flour- Just as with regular baking, put together the

coconut flour, baking soda, cinnamon, and the salt.

The wet mix: Eggs, oil and honey. Mix them in a medium bowl.

Mix the dry and wet mixes together.

Once the dough is completely mix, add the warm apple cider.

All you need to do after this, is to scoop out your donut mix, and place it in the griddle or pan. Just use one and half tablespoons for each donut. Remember that less is more because it will “blow out” into a delicious, doughy treat that will smell heavenly as you cook it.

Use the melted coconut oil to brush onto the donut so that you can sprinkle them with the cinnamon sugar mix. The coconut oil will let the mix stick.

Warning: Donuts will be HIGHLY addictive. Please eat with moderation.

5-MINUTE CHOCOLATE AVOCADO MOUSSE

Everyone is familiar with chocolate mousse, but not everything thinks about putting avocado into a mousse. However, this delicious fruit can be used to make sweet dishes as well as savory ones. In the Philippines, for example, avocado is used to make ice cream and is unknown as a savory ingredient in salads and the like.

As well as cacao powder and avocado, we are adding coconut milk for creaminess, honey for sweetness, and then cinnamon, vanilla and chili powder (ancho chili powder if you can get it, for that wonderful smoky flavor). The chili powder gives it a south of the border kick!

All you need to do is combine the ingredients and then divide the mousse mixture between 4 serving dishes and chill it until it sets. It will already be set but leave it in the refrigerator while you work on the main dish, and this delicious paleo mousse will be ready whenever you are ready to serve it.

We like to add fresh berries as a colorful garnish and perhaps a cinnamon stick for the same reason. Alternatively what about adding a sprig of fresh mint to each serving dish as a colorful garnish? That would also work very well. You can make this dessert in just 5 minutes since you just have to combine the ingredients. This makes a wonderful Valentine's Day dessert because it is not your standard chocolate mousse; this recipe boasts extra flavors which will have your beloved bewitched!

WHAT YOU NEED:

2 ripe avocados

½ cup coconut milk

¼ teaspoon chili powder

½ cup raw cacao powder

1 teaspoon ground cinnamon

1/3 cup raw honey

2 teaspoons vanilla extract

Fresh berries and/or cinnamon sticks, for garnish

METHOD

Put all the ingredients (except the fresh berries and cinnamon sticks) in a food processor and process until smooth. Alternatively you can use a blender. Taste the mixture. You might find it needs a little more honey, cinnamon or chili powder.

Divide the mousse between 4 serving dishes and chill for a couple of hours before serving. You might like to garnish these desserts with some fresh berries and maybe cinnamon sticks as well.

COCONUT CHOCOLATE MOUSSE

Chocolate mousse is a wonderful recipe to choose because it goes well after pretty much any kind of main dish. This particular version is very simple to make, calling for just coconut cream, cocoa powder, honey and vanilla, and those four ingredients work in harmony to bring you a decadent, melt-in-the-mouth classic. You can make this a few minutes ahead of serving or else prepare it in advance so it has more thickening time. Whether you choose to serve this paleo no-bake mousse just as it is, or add some kind of garnish such as a few fresh raspberries or maybe a sprig of fresh mint, everyone is sure to be impressed with its amazing taste.

INGREDIENTS

2 cups coconut cream

¼ cup unsweetened cocoa powder

2 tbsp raw honey

1 tsp pure vanilla extract

METHOD

Drain the coconut cream of any excess liquid and transfer into a mixing bowl.

Whisk in the cocoa powder, vanilla, and honey until well combined.

Using a spoon or frosting bag, transfer the mousse to serving bowls or glasses.

This mousse can be served immediately, or refrigerated for 1-2 hours or a thicker chilled mousse.

COOKIE DOUGH BALLS

Admit it, you like cookie dough just as much as the finished cookies! Rather than feeling bad about depleting your uncooked dough though, this recipe is designed to make cookie dough balls which can be savored as a sweet snack. All you need to do is combine the ingredients and your guilt-free cookie dough balls are ready for you to enjoy. Here we are using cashews and almond flour for nutty appeal, dates and chocolate chips for decadent sweetness, and a touch of vanilla which complements all the other ingredients. These paleo-friendly ingredients mean that any time you crave a sweet treat you can pop one of these in your mouth and enjoy the classic flavor.

INGREDIENTS

1 ½ cup raw cashews

½ cup blanched almond flour

1 cup pitted dates

½ cup raw chocolate chips

2 tsp pure vanilla essence

METHOD

Using a blender or food processor, combine the almond flour and cashews and pulse until smooth.

Into the blender add the dates and vanilla extract and process until a dough mixture is formed.

Transfer the dough to a large mixing bowl and add in the raw chocolate chips, stirring to combine.

Using a spoon or wet hands, portion out the cookie dough mixture and roll into balls.

Serve immediately or place in the refrigerator for 30-60 minutes to chill and increase firmness if needed.

NO BAKE FUDGE

Fudge always makes a nice treat because it's so rich and decadent, and this paleo-friendly fudge recipe is not going to disappoint! Coconut butter and cashew butter team with natural, healthy ingredients like honey and cacao, and when you combine all these ingredients and freeze the mixture, you can expect a tray full of melt-in-the-mouth fudge in just a few short hours. Enjoy a square or two of this homemade fudge with a hot or cold drink or grate it to use as a garnish on paleo mousse or similar. One thing is sure, and that is once you make this it will become a firm favorite.

INGREDIENTS

½ cup coconut butter

1 tablespoon cashew butter

2 bananas, chopped

¼ cup raw cacao powder

3 tbsp raw honey

1 tsp pure vanilla extract

¼ tsp cinnamon powder

A pinch of salt

METHOD

Place all of the ingredients into a food processor or blender and pluse until smooth and well combined.

Using a spoon or spatula transfer the mixture into a flat container line with parchment paper. Seal the container and place in the freezer for 3-4 hours, or until solid.

To serve remove from the freezer and slice, when not using store in the freezer to keep solid.

NO BAKE CHOCOLATE COOKIES

Making cookies can be lots of fun. Standing over a hot oven in the middle of summer is most certainly not, which is why we love this no-bake cookies recipe. Everything you love about cookies, such as how sweet, chewy and yummy they are, you can expect in this paleo cookie recipe as well. We are combining coconut flour and coconut oil with honey, cocoa and cashew butter, along with a little vanilla, then setting the cookies in the refrigerator for an hour or two. There is absolutely no baking involved, and you don't need to fire up the oven because these cookies are just perfect the way they are.

INGREDIENTS

2 cups coconut flour

¼ cup raw honey

1 tbsp raw cocoa powder

1/3 cup organic coconut oil

1/3 cup cashew butter r

2 tsp pure vanilla extract

METHOD

Into a bottom-heavy pan, combine the honey, cocoa, and coconut oil and bring to the boil. Then immediately remove from the heat.

Once the pan is off the heat, stir in the cashew butter and vanilla essence until well combined, then stir in the coconut flour.

Spoon the mixture into cookies on a plate or sheet lined with parchment paper, and leave to set in the refrigerator for 1-2 hours.

STRAWBERRY PARFAIT

Parfait recipes not only conjure up images of the spring and summer, but also healthy breakfasts which will wake you up and line your stomach for the day ahead. This sweet concoction of fresh fruit, coconut cream, nuts and vanilla is perfect whether you enjoy it for breakfast, as a snack or for dessert. The naturally sweet flavors in this parfait will satisfy your sweet tongue and you will be delighted just how easy this is to prepare. Once you have softened the fruit, you simply need to arrange the ingredients in serving glasses so everyone can appreciate the colorful, appetizing layers.

INGREDIENTS

2 cups apple, diced

2 cups strawberry, sliced

1 ½ cup rhubarb, diced

½ cup coconut cream

¼ cup water

2 tbsp walnuts, chopped

1 tsp pure vanilla extract

METHOD

Place the rhubarb, apples and water into a heavy-bottom saucepan and cook on a medium heat for 20 minutes, or until the rhubarb is tender and the sauce is thick. Then set to one side for cool.

While the sauce is cooling combine the coconut cream with the vanilla extract.

To assemble the parfait, layer the coconut cream followed by the strawberries and then the apple sauce. Repeat the layers and then top with the chopped walnuts.

PEANUT BUTTER CUPS

PREP TIME: 40 minutes

Peanut butter cups might sound like the most indulgent, unhealthiest treat there is but wait! Did you know there is a paleo version of this classic nutty snack? Cashew butter and chocolate come together with coconut oil, coconut flour, honey and vanilla to make this decadent dish which is sure to satisfy your palate and your belly too. You need to make the filling first and then you can dip it into melted chocolate to cover and then chill until these little snacks are set and ready to eat. Chocolate and peanut are a wonderful pairing, so prepare them the paleo way for an unforgettable snack!

INGREDIENTS

¾ cup cashew butter

½ cup raw chocolate

½ cup coconut oil

3 tbsp coconut flour

2 tbsp raw honey

1 tsp pure vanilla extract

METHOD

In a large mixing bowl, combine the cashew butter, coconut flour, raw honey and vanilla extract and stir until well combined.

Use a spoon or wet hands to roll approximately 10 egg shaped balls. Then place on a parchment lined plate or tray and freeze for 15 minutes, or until firmed.

Melt the chocolate and combine with the coconut oil. Remove the eggs from the freezer and dip into chocolate using a toothpick to completely cover.

Return the chocolate dipped eggs to the parchment paper and place in the refrigerator for 20-30 minutes, or until the chocolate has set.

CHOCOLATE CHIP ICE CREAM

PREP TIME: 10 minutes

Ice cream makes a lovely treat and this paleo ice cream recipe boasts plenty of sweetness and flavor appeal. Coconut cream and bananas are the main ingredients in this ice cream recipe, along with honey, chocolate chips and almonds. Expect a creamy, full taste from this delicious ice cream. An ice cream machine makes easy work of this recipe, but you can use a food processor instead to get everything mixed together, then simply free the ice cream until it is hard enough to eat. This ice cream makes a satisfying dessert after any kind of main course and it's always delicious if you want to cool down.

INGREDIENTS

1 ½ cups coconut cream, chilled

2 bananas, chopped

½ cup raw chocolate chips

¼ cup raw honey

1 tsp almond extract

METHOD

In a food processor or blender, combine the coconut cream, bananas, honey and almond extract and pulse 2 minutes, or until well blended.

Pour the mixture into a bowl and add in the chocolate chips, then place in the freezer to harden, or use an ice cream maker if you have one.

If using an ice-cream maker, add the chocolate chips when the ice-cream is nearly ready instead.

CINNAMON PEACHES

Peaches are cooked in coconut oil until really juicy, then served with cinnamon, coconut cream and honey for a sweet, juicy and nutritious dessert. Why not sprinkle some chopped almonds over the peaches to add some crunch to the dessert? This can be served for breakfast or dessert or even as a snack, and it can be prepared in just a few minutes if you are in the mood for a something sweet and juicy. This tasty no-bake cinnamon peaches recipe tastes best when served warm. If you want to tweak the flavor, try nutmeg instead of cinnamon or walnuts instead of almonds.

INGREDIENTS

3 peaches, halved and pitted

2 tbsp raw honey

6 tbsp coconut cream

3 tsp coconut oil

1 tsp cinnamon powder

Chopped almonds (optional)

METHOD

Heat the coconut oil in a skillet or heavy-bottomed pan. Then place the peach halves face down and cook for 2-3 minutes, or until tender.

Transfer the peaches in to a bowl, sprinkle with the cinnamon powder and then spoon a scoop of coconut cream onto each peach half.

To serve drizzle with honey and top with the chopped almonds.

PUMPKIN PIE

Whether you're in the mood for a special pie, looking for a paleo-friendly Halloween treat or simply looking for something sweet and delicious, this paleo pumpkin pie recipe is not going to disappoint. The pecan, date and cacao crust holds the soft, decadent filling made with chocolate, pumpkin puree and honey. We are also adding the warm, aromatic flavor of cinnamon to complement the pumpkin taste. There is no baking involved in this pumpkin pie recipe. You just need to chill it in the refrigerator for a few hours or until it is set, then you can serve it in wedges.

INGREDIENTS

Crust:

1 ½ cups pecans

1 cup pitted dates

4 tbsp raw cacao powder

Filling:

2 oz raw chocolate

15 oz pumpkin puree

4 tbsp raw honey

3 tbsp coconut oil, melted

¼ tsp cinnamon powder

½ tsp sea salt

METHOD

To prepare the crust grease a pie tin with coconut oil and line with parchment paper. Then pulse the pecans in a blender into a crumb, then site to one side.

Blend or process the date for 3-4 minutes, or until a paste forms. Then in a large bowl mix together the ground pecans, the dates and the cacao powder.

Press the mixture into the pie tin to form the crust and set to one side.

To make the filling melt the chocolate, then add in the pumpkin puree, honey, coconut oil, ground cinnamon and salt stirring until well combined.

Pour the mixture into the pie crust, and leave to set in the refrigerator for 3-4 hours.

PANNA COTTA

Panna cotta is a light, creamy Italian dessert. Although 'panna cotta' translates from the Italian to mean 'cooked cream' this is a no-bake version of the classic dessert. Coconut milk and cacao butter pair with honey, vanilla and lemon zest, while gelatin gets the texture just right. Prepare this delicious dessert in individual molds then consider serving your favorite berries with it to add a splash of color and new flavor to the dish. Panna cotta goes well after an Italian meal of course, but you will find it is a wonderfully satisfying dessert after any type of main dish.

INGREDIENTS

2 cups whole coconut milk

½ cup raw cacao butter

¼ cup water

2 tbsp raw honey

2 tsp grass fed gelatine

2 tsp pure vanilla extract

Zest of one lemon

METHOD

In a bowl, combine the water with the gelatine and set to one side.

In a saucepan, combine the coconut milk, cacao butter, vanilla extract, honey and lemon zest and heat until the butter has melted. Then add the gelatine mixture and stir until it has dissolved.

Pour the mixture into a blender or food processor and pulse for 3 minutes, or until bubbles form throughout. Then pour the mixture into moulds.

Refrigerate for 2-3 hours, or until set.

MINT CHOCOLATE TRUFFLES

Truffles are versatile; they can be served as a snack or dessert, offered alongside an espresso or cappuccino, or even bagged up and given to loved ones as a special gift. You will love how easy these mint choc truffles are to prepare. Simply add all the ingredients to a food processor and pulse until you have a dough, and then you can divide the mixture into little balls and chill them until set. We are using desiccated coconut, cacao powder and honey as the main ingredient in these tasty little treats, and adding vanilla, peppermint and a little sea salt to get the flavor balance just right.

INGREDIENTS

2 ½ cups desiccated coconut

1 cups raw cacao powder

1 cup raw honey

¼ cup coconut oil

2 tsp pure vanilla extract

3 drops peppermint oil

A pinch of sea salt

METHOD

Combine all of the ingredients in a blender or food processor and pulse for 3-4 minutes, or until a dough is formed.

Using a spoon or hands, scoop the mixture into balls then place on a plate or sheet lined with parchment paper.

Place in the refrigerator for 20-30 minutes before serving to allow to chill and set.

LEMON & STRAWBERRY JELLY SQUARES

Whether you are 8 or 80, jelly squares are hard to resist! These soft, juicy treats melt in the mouth and the lemon and strawberry flavors are really good. Grass-fed gelatin is what we are using here to get the texture just right, and strawberries and lemon tea bags are used to get those fruity flavors. A little honey adds just the right amount of sweetness to these no-bake lemon and strawberry jelly squares. They will only take a couple of hours to set in the refrigerator and then you can enjoy their delicious taste and satisfying jelly texture.

INGREDIENTS

1 lb strawberries, sliced

2 cups boiling water

2-3 lemon tea bags

4 tbsp grass fed gelatine

1 tbsp raw honey

METHOD

In a large bowl combine the water with the lemon tea bags and set to one side for 10 minutes, then add the gelatine.

In a blender pulse the strawberries for 4 minutes, to until a smooth puree is formed. Then add to the lemon tea mixture.

Pour the mixture into a large bowl or jelly mould then place in the refrigerator for 1-2 hours, or until set.

Cut into squares to serve.

MARSHMALLOWS

Marshmallows are known for being soft and sweet, and this recipe really hits the spot, offering the flavor and texture you know so well, and keeping the recipe fully paleo-friendly. Grass-fed gelatin and arrowroot are used here to get the perfect consistency, while honey and maple syrup put the sweetness into the marshmallows. You will also need cinnamon and vanilla for aromatic flavors. The marshmallow mixture requires no baking; you just need to let it set on a tray, and then when the texture is just right and they are set, you can cut it into individual marshmallows.

INGREDIENTS

1 cup water, warm

½ cup raw honey

½ cup organic maple syrup

3 tbsp grass fed gelatin

2 tsp pure vanilla extract

2 tsp cinnamon powder

2 tsp arrowroot powder

¼ tsp sea salt

METHOD

Line a baking sheet with parchment paper then evenly sprinkle with the cinnamon and arrowroot powders.

Combine ˝ cup of the water with the gelatine and set to one side for 10 minutes.

Into a food processor, combine the remaining water with the honey, maple syrup and salt. Then add the gelatine pulse for 8-10 minutes, or until the mixture is light and airy.

Using a spoon or spatula, transfer the mixture onto the lined baking dish and let set in the refrigerator for 2-3 hours, or until firm.

Slice into cubes to serve.

PUMPKIN POPSICLES

When it's hot and sunny outside, many of us like to reach for a nice refreshing popsicle, but have you ever made your own? This recipe is actually really easy and you don't need many ingredients. We are combining coconut milk, pumpkin, chocolate chips, honey and pumpkin pie spice to make these gorgeous frozen treats. Although the chocolate chips are an optional ingredient, the flavor of the chocolate does work nicely with the other ingredients in these no-bake popsicles, so they are well worth including if you want to add that chocolate taste. You will find these popsicles are popular with everyone in the family. The kids will especially love them.

INGREDIENTS

1 cup creamy coconut milk

½ cup pumpkin, pureed

¼ cup chocolate chips (optional)

1 tbsp raw honey

1 tsp pumpkin pie spice

METHOD

In a food processor or blender, combine the coconut milk, pumpkin, honey and pumpkin pie spice and pulse until smooth and creamy.

Pour into popsicle molds and freeze for 3-4 hours.

Melt the chocolate chips into a pourable liquid, remove the popsicles from the freezer and drizzle the melted chocolate on top.

Return the popsicles to the freezer for a further 15-20 minutes, or until the chocolate has set.

KEY LIME PIE

Key Lime Pie is always refreshing and delicious, and this paleo version is certainly no exception. Although there are more ingredients in this recipe than some of the others, it is definitely worth making because the flavor is so good. This pie is made in two parts - first the crust and then the filling. For the crust we are using dates, three kinds of nuts, vanilla, cinnamon and lime zest. Mix the ingredients and then press the resulting dough into a pie dish. For the filling, nuts, lime, honey, vanilla and lime combine to yield a smooth, creamy mixture, which is then spooned into the crust. Chill the pie until set then enjoy a sweet, delicious slice.

INGREDIENTS

Crust:

1 cup pitted dates

1 cup raw walnuts

1 cup raw cashews

1 cup raw almonds

1 tsp pure vanilla extract

½ tsp salt

¼ tsp cinnamon

Zest of one lime

Filling:

2 cups raw cashews (pre-soaked)

1 cup lime juice

¼ cup raw honey

1 tsp pure vanilla extract

¼ tsp salt

¼ cup water

Zest of one lime

METHOD

To make the base combine all of the ingredients in to a food processor or blender and pulse for 2 minutes, a dough is formed.

Press the dough into a pie tin lined with parchment paper and let set in the refrigerator for 30-35 minutes.

To make the filling combine all of the ingredients into a food processor or blender and pulse for 3 minutes, or until smooth and creamy.

Pour the filling into the pie base and return to the refrigerator for a further 30-35 minutes.

CINNAMON ICE CREAM

Simply whisking the ingredients together and freezing the mixture is all you need to do to prepare this wonderful cinnamon ice cream. Coconut milk, vanilla, maple syrup and a pinch of salt blend with the cinnamon to make this sweet, refreshing treat. Use ground cinnamon or grind your own cinnamon sticks if you prefer, and ensure you use pure vanilla extract rather than synthetic vanilla essence. This ice cream can be served just as it is, garnished with a sprig of fresh mint or even served with some sea salt or chopped nuts sprinkled over the top.

INGREDIENTS

10 oz Full Fat Coconut Milk

1 tablespoon of ground cinnamon ( I used fresh cinnamon sticks)

1 teaspoon vanilla extract (you can also use alcohol free vanilla extract)

¼ cup of raw maple syrup

½ teaspoon sea salt

INSTRUCTIONS

Whisk all ingredients together until smooth

Place in freezer for a minimum of 6 hours

Sit it out and allow to soften (if desired) before serving

You can top with a pinch of sea salt, if desired or garnish with a sprig of mint

GREEN TEA BANANA ICE CREAM

Bananas and green tea powder (matcha powder) are the main flavors in this amazing paleo ice cream recipe. Coconut milk offers a rich, decadent texture, while honey, cinnamon and vanilla add aromatic flavor accents. You will need to freeze the bananas overnight before making this ice cream recipe so you need to plan ahead. The following day, you can put them into a food processor with the other ingredients, then the ice cream can be frozen to set it further or, if you prefer soft-serve, you can enjoy it right away. This is fruity, aromatic and perfectly balanced.

INGREDIENTS

2 Ripe Organic Bananas

1 ½ cup Coconut Milk (full fat)

2 tsp Organic Matcha Powder

1 tbsp Raw Honey

½ tsp Organic Ground Cinnamon (optional)

2 Vanilla Beans or ½ tsp Vanilla Extract

Coconut Flakes or Chopped Nuts to garnish (optional)

METHOD

Peel Bananas and cut into thick slices

Place in ziploc bag and freeze overnight

Put all ingredients into food processor Note: Bananas will break into pieces almost like shattered glass when you start to pulse; continue to mix until you have a soft/creamy texture.

Pulse until ingredients are well blended and the texture is smooth

Garnish with chopped nuts or coconut flakes

Serve immediately - To achieve a firmer texture, place ice cream in freezer for 3 to 4 hours prior to serving

COCONUT BARS

Coconut is a popular ingredient in many paleo recipes because it is natural, healthy and gives you energy as well as tasting good. Here we are mixing the coconut with honey, oil, vanilla and salt to make these coconut-rich bars. You need to combine the ingredients, then press them into a dish and chill in the refrigerator, before cutting into bars. This is one of our most versatile no-bake recipes. Enjoy one of these bars for breakfast, take them to work or school to enjoy as an energy-boosting snack mid-afternoon, or bite into one for dessert after dinner. If you love coconut, this isn't a recipe you shouldn't miss out on.

INGREDIENTS

5 oz unsweetened shredded coconut

5 tbsp raw honey

4 tbsp coconut oil

1 tsp vanilla extract

¼ tsp sea salt

DIRECTIONS

1. Using a stand or a hand mixer combine the shredded coconut, coconut oil, honey, salt and vanilla extract.

2. Using a low speed setting beat the mixture until consistent throughout.

3. Pour the mixture into a deep square dish and compress down into the corners ensuring that it is tightly packed.

4. Place the dish in the fridge and leave to set for 60-90 minutes.

5. Once set slice and serve, or keep wrapped up in the fridge for up to 7 days.

NO BAKE ENERGY BITES

Whenever you need an instant energy boost, you can pop one or two of these little treats into your mouth. Dates, coconut flour, cocoa powder, vanilla, and 3 types of seeds are blended together to make these convenient energy bites. They only take an hour to set in the refrigerator and the sweet, delicious flavor is sure to make you smile. Pumpkin seeds, hemp seeds and sunflower seeds offer plenty of energy as well as crunch. Although these taste really good they are also quite filling so you will find that just one or two is enough to give you energy and melt away hunger pangs.

INGREDIENTS

1 ½ cups dates, pitted and chopped

½ cup coconut flour

½ cup raw pumpkin seeds

¼ cup hemp seeds

¼ cup sunflower seeds

4 tbsp unsweetened cocoa powder

1 tsp pure vanilla extract

¼ tsp sea salt

DIRECTIONS

Add the coconut flour, pumpkin seeds, hemp seeds and sunflower seeds to a blender or food processor and blend into a fine powder.

Next add the salt, vanilla extract, coca powder and dates and process for 5-10 minutes, or until the ingredients blend together into a thick paste.

Once blended use hands or a spoon to roll mixture into balls, about 1 inch wide.

Place seed balls onto a plate and allow to set in the refrigerator for approximately 1 hour before serving

BANANA AVOCADO MOUSSE

Did you know you could make a delicious paleo-friendly mousse using only three ingredients? Here we are mixing banana, avocado and raw honey to make this delicious, creamy dish. Once the ingredients are combined, you just need to chill the mousse until set, then you can enjoy a serving after your lunch or dinner. Avocado is typically used as a dessert ingredient in some parts of Asia, and adding it to savory dishes is virtually unknown. Enjoy the way it combines with banana and honey here to prepare a flavorful dessert you will want to make again and again.

INGREDIENTS

1 avocado

1 banana

2 tbsp raw honey

DIRECTIONS

Place all the ingredients into a food processor or blender and mix thoroughly until thick and smooth.

Add 1 tablespoon of water at a time, if necessary, to create a smoother consistency.

Place the mousse into a bowl and cover with saran wrap.

Refrigerate for approximately 2 hours.

CONCLUSION

Eating the Paleo way does not mean that you have to deprive yourself of sweet treats. Although I do not recommend indulging in paleo desserts all the time, but the occasional treat to satisfy your sweet tooth is wonderful. You now have an assortment of 30 delicious dessert recipes that you can add to your repertoire. Give each of these recipes a try. It has never been easier to stick to a diet than when you follow the Paleo way of eating.

Thank you and good luck!

RECOMMENDED RESOURCES

I thought it would be helpful to create a resource page that you can refer to for all of your paleo information and recipe needs. Enjoy!

PALEO COOKBOOKS

6. PaleoHacks Cookbook: The PaleoHacks Cookbook is much more than a cookbook. The bonus materials that come along with it make it an entire step-by-step guide for transitioning and maintaining a Paleo Diet.

7. Against All Grain, Danielle Walker: Great book for converting some of your pre-Paleo favs to a delicious Paleo compliant meal from an author that was forced to do the same for herself. Danielle Walker has a fantastic website for recipes, blog entries about living grain free and her other books. This was her first book and a nice introduction to Paleo eating.

8. 101 Paleo Slow Cooker Recipes, Dan Thompson: If you are a busy person with little time to cook using a slow cooker to prepare your Paleo meals is for you. I had never used a slow cooker before I went Paleo and this book got me started. There were meals in it that I never even thought of creating. There are even dessert recipes in this book. Everything that I made was delicious. With so many recipes you will not be disappointed.

9. Frugal Paleo, Ciarra Hannah: Most of us do not have unlimited resources to devote to our groceries; I know I don’t. As a result, when I started Paleo I was looking for ways to save money and this book was a handy collection of recipes to guide the process. It gave me ideas for using affordable ingredients to make something that tastes good. Very useful.

10. Well Fed, Mel Joulwan: This book was awesome for me because it brought in some international dishes. It gave me my first look at Asian inspired Paleo recipes among other cuisines. Melissa Joulwan, who runs the www.meljoulwan.com, hit a homerun with this book. The variety of recipes, coupled with the condiment recipes make this book a no brainer to add to your Paleo cookbook collection. Let’s be honest, some meals are bland without sauces or condiments.

PALEO RESEARCH & INFORMATION

11. The Paleo Solution, Robb Wolf: This book gives you the science behind the Paleo Diet and is an informative resource for anyone interested in Paleo and how it can contribute to better health and minimize the risk of disease. I went Paleo because

of my personal risk of disease; this book illuminated the reasons that Paleo was a great choice for me. As a bonus, there’s a 30 day meal plan included to provide that Paleo jumpstart.Robb Wolf is a fantastic Paleo resource, check out his website, listen to his podcast and read his books. He has a unique perspective that really helps clarify some of the nuts and bolts of Paleo living and eating.

12. The Paleo Diet, Loren Cordain, PhD: Coupled with the Paleo Diet Solution, The Paleo Diet by Dr. Loren Cordain is the ultimate resource. These two books thoroughly provide the baseline of information for the premise, available research and practicality of Paleo. There are more books out there, but The Paleo Diet is the definitive entry point to Paleo.

CHECK OUT MY OTHER BOOKS

Below you’ll find some of my other popular books that are popular on Amazon and Kindle as well. Simply click on the links below to check them out. Alternatively, you can visit my author page on Amazon to see other work done by me.

The Paleo Diet: The Ultimate Paleo For Beginners-How to Lose Weight and Get Healthy

The Paleo Step by Step: My Gradual Paleo Journal Explains How To Do The Paleo Diet Step by Step

Paleo Breakfast Cookbook: 30 Days of Paleo Breakfast Meals

If the links do not work, for whatever reason, you can simply search for these titles on the Amazon website to find them.

THANKS FOR READING

We are so pleased to you downloaded our Quick & Easy Dessert Cookbook and it is a pleasure that you have joined us in our Paleo adventures.

We love the Paleo lifestyle and at the time of writing this have lost more than 35 pounds as a family after having Paleo in our life for just 10 weeks.

We can be found on social media on the links below:

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Thank you and good luck!

CavemanDietBlog.com