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Favorite paleo deserts

08 Oct

I am dying to make a paleo treat right about now but I’m on day 7 of 21 sugar detox. Well I kind of had a malfunction yesterday but I was working an event held at an expo center. Silly me forgot to pack a lunch so I was forced to figure out how to eat well with basically fairground food. So let’s just say it was bad for me but probably better than 99% of the people there!

Anyway… I’m down 4 lbs and feel good. Yippee!

So holiday time is near and these are my absolutely favorite paleo treats. I mean its next to impossible to avoid all treats during the holidays so at least you can try to have some alternative options when possible. But there is really no getting away from eating like a half dozen of Joe’s mom’s Christmas cookies. Those things are insanely good!

I have posted all these recipes on this blog before so just type the names in the search bar and they will pop up.

Favorite #1- Two tone nutty fudge. These are amazing. So rich and delicious. They have coconut oil in them so just make sure they stay cool so they don’t get too soft.

Favorite #2- Coconut peppermint patties. I actually think these are tied for #1. Keep these cool too. But these treats everyone likes!

Favorite #3- Triple chocolate truffles. These are great to serve at a party. Really cute and super tasty!

Favorite #4- Pumpkin pie cheesecake. I ended up making these into mini cheesecakes for Thanksgiving last year. They were a hit! (The cheese is actually cashews) delish!

I know I will be making a few of these soon but wanted to share for others to enjoy who don’t abuse sugar like I do!!

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Posted by on October 8, 2013 in Desserts

 

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Coconut chocolate mousse cups

02 Apr

cocoa2I know the hardest time for me when doing a food challenge is around 8pm at night when the sweet tooth starts to wake up. Doesn’t help we just got back from Hawaii and Joe brought home about a million boxes of chocolate covered Carmel macadamia nuts! Get them out of my house!!!

So I figured for the first week or so while the sweet tooth is strong, I will try a few dessert dishes and just keep the portions to a minimum.

This one is great! You can make with a crust, but I thought a light mousse would be a perfect night treat.

Ingredients:

* 1 (14oz) can of coconut milk extra thick. Trader joes has a great one that is super thick. If you just get the regular then put in the fridge overnight so it’s hardened a bit.
* 2 tablespoons of sunflower seed butter (or the nut butter of your choice)
* 2 tablespoons unsweetened cocoa powder
* 1 tablespoon on raw honey
* 1 tablespoon of maple syrup (I didn’t have any but I did have coconut nectar!)
* 1 tsp vanilla extract
* sprinkle of enjoy life chocolate chips and sprinkle of shredded coconut to garnish

1. Place all ingredients into a food processor and purée until well combined. (minus chips and coconut)

2. Place mousse ingredients into 4 ramekins and place in refrigerator for about 1-2 hours until set.

3. Sprinkle with coconut chips and coconut and enjoy your mousse!

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Posted by on April 2, 2013 in Desserts

 

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Paleo No Bake Pumpkin Pie Cheesecake (Gluten & Dairy free!)

20 Nov

pumpkin-slice-mainI had some serious doubts about this one before I made it. Add doubts gone- this is some seriously amazing pie! Anyone would enjoy this pie. Tastes really decadent and rich, but there is no dairy and barely any sugar! Just raw honey. I would totally take this to a party or made for Thanksgiving dinner dessert. There are three parts to this pie. The crust, filling, and topping.

Ingredients:

Crust:

  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • 2/3 cup almond meal
  • 1 heaping tablespoon of coconut cream (If you dont have or cant find this, its not going to make or break your crust…)
  • 1 heaping tablespoon raw honey
  • pinch of salt

Filling:

  • 1 1/2 cups of unsalted raw cashews
  • 1/2 cup coconut oil
  • 1/2 cup raw honey
  • 2-3 teaspoons of lemon juice
  • 5-6 tablespoons of canned coconut milk
  • 1 teaspoon vanilla extract

Topping:

  • 1/2 cup pumpkin puree
  • 2 tablespoons coconut milk
  • 1 heaping tablespoon raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp ground cloves
  • (I didnt have the last 2 but I did have pumpkin pie seasoning so I added 1/2 tsp of that)

Instructions:

  1. First the crust! Add all ingredients together in a food processor and mix until completely combined. Line your pie tin or baking dish with some plastic wrap. I learned this the hard way last time with my lemon tart… the crust sticks to the pan. So line with plastic wrap and then when you cut in, just lift the plastic with it and voila! Smooth the ingredients until everything is even and smooth. Put this in the refrigerator until you make the filling.
  2. Add your cashews to the food processor and mix until they are super smooth. Add your coconut oil, lemon juice, vanilla extract, and honey and puree until combined.
  3. Add your coconut milk 1 tablespoon at a time until everything is broken down completely and it looks like a soupy paste.
  4. Pour your filling into your crust and spread evently. Put in the freezer for at least 1-2 hours.
  5. For the topping mix all of the ingredients together. When your pie is nice and hard, spread the topping on it so its nice and smooth. Put back in the freezer for another 30 minutes.
  6. Cut into pie slices or bars, pull on the saran wrap and they pop right our perfectly! I keep mine in the fridge but I am sure you could also freeze this and bring with you to a party. YUM YUM.

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Posted by on November 20, 2012 in Desserts

 

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Paleo Lemon Custard Fruit Tart (4 stars)

05 Oct

fruitWell, I think this is it. I have found the go to dish for the rest of my life anytime someone asks me to bring a dish. It was really easy to make, I actually had most of the ingredients already at home (Just needed fresh berries), and its GORGEOUS! So I am giving this a Kari rating of 4 stars out of 4.

There are two ways to make the crust. You can do a no bake verson which isnt quite as crusty, but is really delicious. Or you can do the bake version which would probably be better if you are going to bring this to a dinner party or pot luck. They are both completely paleo and gluten free and really not a lot of sugar added. Just some raw honey, which I know is a form of sugar, but its pretty dang good for you too! My boyfriend was so impressed that HE actually took a picture of it. Now that’s a first.

Ingredients:

No bake crust version:

  • 1 cup almond butter
  • 2/3 cup walnuts
  • 1 heaping tablespoon of raw honey
  • 1 heaping tablespoon of coconut cream concentrate or coconut butter
  • 1 cup shredded coconut
  • dash of salt

Put your walnuts in your food processor and grind until fine. Add the shredded coconut and blend. Add in the honey and then coconut butter and blend well. Add in the almond butter and mix until everything is smooth. Spread evenly on your 8×8 dish or pie tin and cool in the fridge to harden for about 20 minutes.

Bake crust version:

  • 1 1/2 cup pecans
  • 3/4 cup almond meal
  • 1/4 cup coconut oil
  • 1 egg whisked
  • 1 tablespoon raw honey
  • 1 tsp vanilla extract
  • 1/2 tsp each of baking soda and baking powder
  • dash of salt

Blend your pecans in your food processor until very fine. Add the coconut oil, honey, vanilla until you get a really creamy consistency. Slowly add in the almond meal, baking soda and powder, and then your egg. Mix until everything is a nice smooth texture.

Oil your pan or baking dish with some coconut oil. Spread your mixture in so it covers evenly. Put in the oven at 375 for about 25 minutes or until the center is cooked through. Put in the refrigerator to cook before you put the lemon custard on top.

For the topping:

  • 5 eggs
  • juice of 4 squeezed lemons
  • 1/3 cup raw honey
  • 1/3 cup coconut oil
  • Any fruit you would like on top. Blueberries, raspberries, strawberries, kiwi, grapes, blackberries… whatever you want!

In a medium sauce pan blend your eggs, honey, oil, and lemons together. Heat on medium and constantly whisk the ingredients until they start to thicken up. Transfer into a bowl and put in the fridge for about 20 minutes to cool. Slice your berries and fruit in the meantime.

When the crust and filling are cooled, spread the lemon custard on top of the crust. Add your fruit in layers around the edge.

Your masterpiece is now complete! Take a picture and then eat up!

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Posted by on October 5, 2012 in Desserts

 

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Sweet Potato Brownies

03 Sep

pic9IYePk21 day sugar detox is OVER! I lost about 5lbs and gained a ton of knowledge on how much sugar you can easily eat in a day without even realizing it. So I think overall it was a huge success. I plan on doing it twice a year. Next one starting January 1st to kick off the new year, then again in August. Its funny after its over you’re like… what now? Well luckily for me there is another challenge right around the corner! Its called the “Whole Life Challenge”. Which is basically 8 weeks of being accountable for nutrition, excersice, stretching, vitamins, and there is some extra credit weekly challenges you can do also. I will also be taking measurements, doing a workout that I will test in the beginning and again at the end, and logging in each day on line. I love stuff like this. Its basically eating paleo- but again, no sugar. But this challenge I can have fruits, just limited amounts. Anyone can do this challenge. I am joining as part of Sausalito Crossfit, but anyone can do it. Check it out. www.wholelifechallenge.com

So it starts September 15th for 8 weeks. So that officially gives me 11 more days to make some paleo treats again! This one looks nice and chocolately yummilicious. I told Joe I would make him the Paleo Pecan Carmel bars before I head back down to LA for 5 days this week. He loves those. But these look like they will be good. They are in the oven right now, so I will post pics and results soon!

Ingredients:

  • 1 large or 2 small sweet potatoes
  • 3 eggs whisked
  • 1/4 cup organic coconut oil
  • 1/3 cup raw honey
  • 1/2 cup enjoy life chocolate chips
  • 3 tablespoons coconut flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • pinch of salt (woops, I forgot this)
  • I also topped mine with just a sprinkle of coconut shavings

Bake the sweet potato until nice and soft. About 30 mins at 425. In the meantime, combine all your wet ingredients together in your food processor. Eggs, honey, vanilla, and coconut oil. When those are all combined add in your coconut flour, baking soda and powder, and cocoa powder. Mix all these ingredients together. Mash up your cooked sweet potato and slowly add that to the mixer as well. Put your chocolate chips in, mix together and your ready to pour!

Pour into an 8×8 baking dish and sprinkle the top with a few chocolate chips and a little bit of coconut. Let cool for a few minutes and then enjoy. I am now waiting for that moment myself!

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Posted by on September 3, 2012 in Desserts

 

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Coconut Macaroons

29 Jun

Super easy. Super yummers. Oh how I love me some coconut.

Ingredients:

  • 2 cups shredded organic coconut
  • 1/4 cup honey. (raw honey can be used too)
  • 1/4 cup sliced almonds (I got a package of sliced almonds at Trader Joes, but still put them in food processor to chop finely)
  • 4 egg whites

Put sliced almonds in food processor and chop til fine. Add egg whites and honey, and blend. Add the shredded coconut and mix everything together. Take out spoonfuls and put on a cookie sheet with parchment paper on the bottom. Bake for about 18-20 minutes at 350, till just golden brown on top.

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Posted by on June 29, 2012 in Desserts

 

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