I love these healthy gluten & dairy free cookies as a quick, protein packed option to grab when I am on the go. The added bonus is that my kids love them too!
- 2 cups organic rolled oats
- 2 scoops vanilla protein powder
- 1⁄2 cup dairy free milk (I like unsweetened ripple milk or unsweetened almond milk)
- 2 eggs
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon salt
- 1 1⁄2 TBSP cinnamon
- 1⁄3 cup organic raw honey or maple syrup
Mix all ingredients together in a large mixing bowl until it becomes a cookie dough consistency. Using a spoon, scoop out about 1-1.5 TBSP of dough per cookie and roll into balls, placing on a parchment lined baking sheet. Bake at 350 degrees for about 15 minutes.
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.
- 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
- Place all ingredients into a high powered blender (like Vitamix or Blendtec).
- Blend on high for 30 seconds until smooth (no clumps). Mix in chocolate chips after blending is complete.
- Turn on your ice cream maker.
- 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.
- Transfer to a freezer-friendly container (air-tight) and freeze for at least 1 hour, or until completely frozen.
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.
- 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!
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!
- 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.
These cupcakes are an amazingly delicious treat with a healthy twist!
- 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
- ¼ cup unsalted butter
- 3 tbsp coconut milk
- ½ cup coconut sugar
- ½ tsp sea salt
- 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.
- 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.
I LOVE me some healthy dessert! This is a great option for a sweet treat that won’t leave you feeling guilty.
- 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
- 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
- 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.
- 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.
- Add eggs, one at at time, processing until smooth between each addition.
- 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.
- Add pecans and pulse a few times just to mix them in.
- 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.
- Set brownies on a wire rack to cool for 15-20 minutes then transfer to fridge to cool completely, about an hour.
- Prepare the icing by adding all the ingredients to the bowl of your food processor and process until smooth and creamy.
- Pour over brownies and spread evenly with a spatula.
- 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.
- These brownies seem to get even better and richer tasting after sitting in the fridge for a few days…
Paleo Molten Chocolate Lava Cakes
4 oz. dark chocolate
3 tbsp coconut oil
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder
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.
By Rebecca Bohl (PaleoGrubs.com)