Easy Healthy Homemade Chocolate Chip Ice Cream

I LOVE ICE CREAM! There…I said it! Who doesn’t??? However, I don’t love what it does to my waistline. This recipe is paleo friendly and very easy to make at home in your high-powered blender and ice cream maker.

Ingredients:

  • 1 can full fat coconut cream
  • 1/4 cup almond butter
  • 1/4 tsp salt
  • 1/4 cup honey or maple syrup
  • 1/4 cup Enjoy Life mini chocolate chips

Instructions:

  1. Place all ingredients into a high powered blender (like Vitamix or Blendtec).
  2. Blend on high for 30 seconds until smooth (no clumps). Mix in chocolate chips after blending is complete.
  3. Turn on your ice cream maker.
  4. Pour the mixture into the ice cream maker while it’s moving and let it churn for 20-25 minutes until firm or is stops churning.
  5. Transfer to a freezer-friendly container (air-tight) and freeze for at least 1 hour, or until completely frozen.
  6. ENJOY!

Paleo Coconut Pineapple Cake

I love a good, healthy dessert! I also LOVE cake! Whenever possible, I try to make sure our desserts are a healthier alternative to traditional recipes. It’s an easy swap and we still get to have something sweet and delicious! I stumbles across this recipe from PaleoHacks and fell in love! YUM!

Paleo Coconut Cake with Pineapple

A moist coconut flavored cake topped with coconut icing and fresh pineapple.

Ingredients

  • 3/4 cup coconut flour
  • 1/4 t salt
  • 1/2 t baking soda
  • 3 eggs
  • 2 egg whites
  • 1/2 t vanilla
  • 1/4 cup maple syrup
  • 1/4 cup coconut milk
  • 1/2 cup coconut oil, melted
  • 2 T coconut flakes
  • 2 cups coconut cream
  • 2 T  coconut sugar
  • 1/4 cup arrowroot powder
  • 1/4 cup pineapple, diced

Check out the PaleoHacks website for instructions on how to combine these ingredients to make this amazing cake!

Healthy Valentine’s Day Cookies

I was looking for a Valentine’s treat that would taste amazing but not throw me too far off track on my healthy eating. I was so excited to find these delicious healthy sugar cookies!

Ingredients

  • 2 cup Blanched Almond Flour
  • 6 Tbsp Coconut Flour
  • 2 Tbsp Arrowroot Powder
  • 1/8 tsp Baking Soda
  • 1/8 tsp Sea Salt
  • 1/4 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1/2 cup Raw Honey
  • 1 whole Pastured Eggs
  • 1 tsp Pure Vanilla Extract
  • 2 Tbsp Raspberry Juice

Find the full recipe HERE.

 

Paleo Salted Caramel Cupcakes

These cupcakes are an amazingly delicious treat with a healthy twist!

Ingredients

Cupcakes:
    • ½ cup coconut flour
    • 2 tbsp arrowroot starch
    • ¼ tsp sea salt
    • ¼ tsp baking soda
    • 4 eggs
    • 1/3 cup coconut oil
    • 1/3 cup raw honey
    • 3 tbsp coconut milk
    • 1 tsp vanilla
Salted Caramel Sauce via Brittany Angell:
    • ¼ cup unsalted butter
    • 3 tbsp coconut milk
    • ½ cup coconut sugar
    • ½ tsp sea salt
Caramel Buttercream Frosting:
  • 6 tbsp butter, unsalted at room temp
  • 3 tbsp raw honey
  • 2 tbsp Salted Caramel Sauce (from above)
  • 2 tbsp arrowroot flour
  • 2 tbsp coconut milk
  • ¼ tsp vanilla
  • Pinch salt

See the full website for instructions here.

Paleo Salted Caramel Cupcakes

Paleo Whoopie Pies

I don’t know about you guys, but one of the things I miss now that I am flute and dairy free is whoopie pies. There are sooooo delicious and easy to make, I just had to share!
Servings7
Ingredients
  • 1 cup smooth almond butter (I used raw unsalted)
  • 1/3 cup raw cacao powder
  • 1 extra large egg
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Cream filling:
  • 1 can full-fat coconut milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons cacao powder
See the full website for instructions here

Healthy Sweet Potato Pie

Pies are one of my favorite indulgences, so I was really excited to find this healthy option for dessert. Paleo sweet potato pie is just the right balance of a sweet treat with a healthy twist. Yum!

What you will need (pie filling):

2 1/4 cups cooked sweet potatoes
3/4 cup maple syrup
1/4 cup ghee
Cream from one can of coconut milk
2 eggs and 3 egg whites
2 Tbsp. vanilla
1 tsp cinnamon
2 tsp. gelatin

What you will need (pie crust):

2 cups almond flour (sifted)
2 eggs
1/8 cup ghee

Directions:

Pre-heat oven to 350 degrees.
Mix pie filling ingredients in a large bowl – mix well!
In a separate bowl mix the crust ingredients (hands work the best) until it looks like dough.
Grease a pie pan and place the dough in the middle, slowly spreading the dough out with the palm of your hand until it covers the entire pan.
Pour the filling into the pie pan and bake for 1 hour and 15 minutes at 350 degrees.
Let cool for 1 hour.
Enjoy!

Paleo Sweet Potato Pie

Paleo Sweet Potato Brownies

I LOVE me some healthy dessert! This is a great option for a sweet treat that won’t leave you feeling guilty.

INGREDIENTS

Cake
    • 1 ripe avocado
    • 1 cup (275g) cold sweet potato puree*
    • ½ cup unsweetened apple sauce
    • ¼ cup date paste
    • 1 tsp pure vanilla extract
    • 4 eggs
    • 1/4 cup coconut flour
    • 2 tbsp arrowroot flour
    • ½ cup cacao powder
    • 1 tsp ancho chile powder
    • ½ tsp Himalayan salt
    • 1 tsp baking soda
    • ½ cup raw pecans, coarsely chopped
Icing
  • ¼ cup date paste
  • ½ cup all natural halzelnut butter
  • ¼ cup cacao powder
  • 2 tbsp raw honey
  • ½ cup full fat coconut milk
  • Generous pinch Himalayan salt

INSTRUCTIONS

  1. Preheat your oven to 375F. Grease a 9” square baking pan with coconut oil and line pan with parchment paper, leaving enough extra to extend over the sides.
  2. In the bowl of your food processor, combine avocado, sweet potato puree, unsweetened applesauce, date paste and vanilla and process until smooth and creamy. Add cacao powder and again, process until smooth.
  3. Add eggs, one at at time, processing until smooth between each addition.
  4. In a large mixing bowl, add coconut flour, arrowroot flour, salt, ancho chile, and baking soda and stir with a wisk until well combined then add to your food processor and, you guessed it, process until smooth.
  5. Add pecans and pulse a few times just to mix them in.
  6. Transfer to your prepared pan. Spread batter evenly and bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake comes out almost clean.
  7. Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
  8. Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
  9. Pour over brownies and spread evenly with a spatula.
  10. Place the brownies in the fridge and chill completely, at least 8 hours, preferably overnight. Sprinkle with a handful of coarsely chopped pecans, if desired. Cut into squares.
  11. These brownies seem to get even better and richer tasting after sitting in the fridge for a few days…

Paleo “Knock-You-Right-Off-Your-Feet” Sweet Potato Brownies

Molten Chocolate Lava Cakes

Paleo Molten Chocolate Lava Cakes

Ingredients
4 oz. dark chocolate
3 tbsp coconut oil
2 eggs
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder

Instructions
Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.

Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.

Notes
Servings: 4
Difficulty: Medium
By Rebecca Bohl (PaleoGrubs.com)

Paleo Molten Chocolate Lava Cakes

PALEO PEACH CRISP

Author: Detoxinista.com
Serves: 6

An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert.

INGREDIENTS
Filling:
2 lbs fresh (or thawed from frozen) peaches, roughly chopped
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Crumb topping:
1½ cups walnut halves
½ cup shredded unsweetened coconut
2 tablespoons pure maple syrup
1 tablespoon melted coconut oil
¼ teaspoon salt
¼ teaspoon almond extract

INSTRUCTIONS
Preheat the oven to 350F. In a large sauce pot over medium heat, combine the peaches, maple syrup, vanilla, and ground cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened a bit and the peaches are fork-tender. Turn off the heat and allow the pot to sit while you make the crumble.

To make the crumble, place the walnuts and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, salt, and almond extract. Process again, until a sticky and crumbly mixture is formed.

Pour the peach filling into a 9-inch square baking dish, then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden, then serve warm.
Store covered leftovers in the fridge for up to 3 days.

http://detoxinista.com/2014/08/easy-peach-crisp-vegan-paleo/

Food Babe’s Blueberry “Cheesecake” Bars

This week’s healthy dessert…

Food Babe’s Blueberry “Cheesecake” Bars – YUM!

Prep time
10 mins
Cook time
3 hours
Total time
3 hours 10 mins

Serves: 9
Ingredients
2 cups raw cashews, soaked overnight
⅓ cup raw honey or maple syrup
¼ cup coconut oil, melted
¼ teaspoon ground cinnamon
2 tablespoons lemon juice
1 cup blueberries

Crust:
2 cups walnuts
10-12 medjool dates
2 tablespoons coconut oil
Pinch sea salt

Instructions
To make the filling, place the cashews, honey, coconut oil, cinnamon, lemon juice and blueberries in a blender and blend until smooth.
To make the crust, place the walnuts in a food processor and pulse until finely chopped. Add the dates and salt and pulse until well combined. Add coconut oil and pulse once more.
To assemble, line a 8×8 baking pan with parchment paper. Firmly press the crust into the pan to create an even layer. Add the filling and spread evenly over the crust. Place in the freezer for at least 3 hours or overnight.

To serve, cut the “cheesecake” into squares and serve with fresh berries, if desired. Enjoy!

http://foodbabe.com/2016/06/09/three-no-bake-cool-refreshing-healthy-desserts-just-time-summer/