- 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
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)
1/8 cup ghee
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.
An easy and delicious alternative to pie, this peach crisp is a perfect summer dessert.
2 lbs fresh (or thawed from frozen) peaches, roughly chopped
¼ cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
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
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.
- 1 large spaghetti squash (about 600 grams)
- 1 pound italian sausage
- ½ yellow onion, diced
- 1 cup pizza sauce (no sugar added)
- 1 teaspoon dried basil
- salt and pepper, to taste
- 3 eggs, whisked
- (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
- Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
- Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
- Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
- Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
- Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
- Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
- Let rest for 5 minutes before serving.
This pie is tasty, easy to make AND a much healthier alternative to most other pie recipes. This is a great option for dessert this upcoming Easter. Enjoy!
- 2 cups almond flour;
- ½ tsp salt;
- 2 tbsp coconut oil;
- 1 egg;
Filling and topping ingredients
- ½ cup coconut milk (or cream if you allow it in your diet);
- 8 oz chocolate (70% cocoa);
- 18 oz frozen cranberries;
- Preheat your oven to 375 F.
- Like most pies, you’ll start by preparing the crust first. This one is nice and easy, all you have to do is throw all the ingredients into a large bowl and mix them well in either a blender, or by using a hand-mixer. A crumbly dough will form.
- Transfer the dough into a lightly greased 9” pie baking dish. Using your fingers, press the dough firmly into the dish and make an inner shell with it so that the dish is evenly covered. I made a simple trim on my crust, just a little detail, but this is not necessary.
- Place the crust in the oven and cook for about 15 minutes, just until it begins to turn golden brown around the edges and is flaky to the touch.
- While your crust is baking, begin working on preparing the filling. In a small sauce pan over a medium-high heat, bring the coconut milk to a simmer. Once it has started to simmer, immediately remove it from the heat and begin stirring in the chocolate. Continue stirring until the chocolate is completely melted.
- Once the crust has finished baking, remove it from the oven and allow it to cool completely.
- Pour the chocolatey filling into the pie shell and then place the whole pie dish into the fridge for anywhere from 2 hours to 1 day. Essentially, you want the filling to become more solid to the touch.
With the oven at 375 F again, take out the frozen cranberries, spread them out on a baking sheet and bake them for about 8 to 10 minutes, tossing them around once or twice to avoid them from sticking. Once they have blistered and are soft, remove them from the oven and transfer them to the fridge. They will need at least an hour in the refrigerator, this will keep them from getting mushy. After the pie and the cranberries have been in the fridge long enough, spoon the berries on top of the pie and its ready to be served.
- Preheat your oven to 350 degrees. If you haven’t measured out your coconut oil and water and then placed them in the refrigerator to cool, do it now.
- Place the apple slices in a large bowl. Fill a large pot with enough water to soak all of the apple slices, and bring it to a boil. When it is hot, pour the water into the bowl with the apples until they are just covered. Let them sit in the hot water for 8 minutes, and then place in a colander to drain and set aside while you make the crust.
- To make the crust, combine the arrowroot, coconut flour, palm sugar, and sea salt in a medium bowl and stir to combine. Using a pastry cutter, butterknives, or your fingers, cut in the cold coconut oil until you have pea-sized lumps. Add the cold water, and mix gently. The mixture will be crumbly and not like regular dough–don’t over mix!
- Place the mixture into a 9-inch pie dish. Using your fingers, spread it evenly across the bottoms and up the sides. Prick some holes in the bottom of the crust with a fork. Again, the dough will not behave like regular pie dough, and the less you handle it the more flaky it will come out. Bake for 15 minutes and then set aside while you make the filling.
- Lay out a clean kitchen towel and pour the apple slices on it, blotting them dry. Combine the coconut palm sugar, cinnamon, and salt in a large bowl, and then add the dry apple slices and mix gently. Pour the mixture into the crust, arranging the slices as needed.Sprinkle the pie with lemon juice and place in the oven to cook for 30-35 minutes, until the crust is golden brown.
- Let cool for 10-15 minutes and then serve.
Ingredients for the pumpkin pie bites
- 1 ½ cups pumpkin puree;
- 2 ripe bananas;
- 1 egg;
- ¼ cup honey (optional)
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger;
- ¼ tsp. ground nutmeg;
- ¼ tsp. sea salt;
Ingredients for the whipped cream
- 1 can full fat coconut milk;
- 2 egg whites;
- 1 tsp. pure vanilla extract;
- Preheat your oven to 350 F.
- In a bowl, combine all the ingredients for the pumpkin bites and blend until smooth using a hand blender.
- Spoon the mixture into small muffin cups.
- Bake in the preheated oven for 25 to 30 minutes.
- In a bowl, whip the two egg whites with a hand blender until they start to look like whipped cream; then slowly add the coconut milk while blending.
- Keep blending until you get a whipped cream texture, and add in the vanilla.
- Top each bite with whipped cream and serve.