Apple Pie is one of those good old fashion American desserts that reminds me of summer nights, baseball games, and family. Apple pie is also one of those desserts that can be pretty hard to perfect… which is why I opt out and decide to do Sweet Potatoes and Social Change’s recipe for Paleo apple pie bars. These are so easy to make and so delicious that you’ll feel like you are eating a delicious apple pie with the family.
I love a good delicious warm baked bread… and let’s face it. Many Paleo bread recipes just don’t do justice to what bread should really taste like. The Saffron Girl has nailed this Paleo bread recipe on the head – combining some delicious tropical flavors like mango and banana and adding in a light and sweet coconut icing. It’s a great dessert for anyone!
Have you tried chia pudding? It’s delicious, full of healthy Omega 3 fatty acids, and it’s easy to make. You can make chia pudding raw and vegan without difficulty, and it’s got a benefit that most desserts lack: Eating chia pudding can actually slow down digestion and help you feel full, which makes it a great way to start your day. Yes, pudding for breakfast might actually be a good thing! A small bowl of chocolate raspberry chia pudding eaten at the right time can help you avoid giving in to cravings and overeating…for me, that’s late afternoon. The only thing more satisfying than rich, dark chocolate pudding full of sweet red raspberries is enjoying that pudding knowing that you’re getting protein, fiber and calcium instead of empty carbs and a sugar rush.
Chia pudding has a texture very similar to tapioca pudding, and is so easy to make! You don’t need eggs, starch or flour to thicken it…chia seeds naturally swell and cause liquid to thicken, so all you need for the base of chia pudding are chia seeds and milk. You can use coconut milk or dairy milk, both will make a delicious and creamy pudding. On the stovetop, it cooks up in five minutes! Or, make it raw by letting the pudding sit in the fridge for several hours (or overnight). As far as convenience goes, it’s far easier to make a batch of healthy chia pudding than it is to make a box of store bought instant pudding!
All you need is milk, chia seed, raspberries and a bar of good quality, organic fair trade dark chocolate. You can also make it with cocoa powder and maple syrup, depending on what you have on hand! It couldn’t be more simple: Just stir together the seeds and milk over medium heat, until the mixture starts to thicken. Then, add an ounce of chopped dark chocolate and stir until it’s dissolved! Add the raspberries, and you’re ready to serve it. Less than ten minutes, start to finish! Or, mix together the milk and chia with some cocoa powder and syrup or honey, then stir in the berries and pop it in the fridge overnight. No heating needed…which is perfect for protecting the nutrients in raw milk. You’ll be hooked when you try this! My kids are already asking me to make it again, they love the tapioca texture and the combination of dark, smooth chocolate and flavorful ripe raspberries. Delicious!
- 2 cups milk (dairy, coconut, or almond all work well)
- 1/3 cup chia seeds
- 1 ounce chopped dark chocolate (or, 3 Tbs. maple syrup or honey and 2 Tbs. cocoa powder)
- 1 cup raspberries, fresh or frozen
- In a saucepan, combine the milk and chia seeds. Over medium heat, stir until the pudding begins to thicken.
- Add the chopped chocolate and continue to stir until the chocolate has melted and the pudding is thick.
- Add the raspberries and stir well to combine. Serve warm, or chill if you'd like.
- To make the pudding raw, just combine the milk and chia seeds. Instead of chopped dark chocolate, stir in the cocoa powder and honey or syrup. Add the berries, and let the pudding sit in the fridge several hours or overnight.
I love ice cream! So cold, creamy and delicious on a hot day. I’ve always thought that to make ice cream at home you need a machine of some sort, and I have fond memories of hours spent cranking an ice cream maker out in the back yard when I was a kid. It seemed like a complex process, involving a lot of ice and rock salt. Recently a friend of mine assured me that it’s easy to make ice cream using what you probably already have on hand in the kitchen, no machine or rock salt needed! I couldn’t wait to try. This easy recipe is so healthy and simple, you’ll be able to whip up a batch of homemade ice cream any time you’d like.
You’ll need a can of coconut milk, fresh fruit, and a little sweetener. That’s it! I found a recipe for orange creamsicle ice cream at the Super Healthy Kids website, and did a little playing around with it. The recipe calls for just oranges, but I was in the mood for something tropical…so I added mango and banana to the mix. Yum! First you chop the fruit and freeze it, so you’ll need to plan ahead a bit. This is a job that kids love! Have them pick the type of fruit and help you wash and prepare it (most ripe fruit is easily cut with a butter knife). Then, freeze it on a plate for a couple of hours…why not make a variety of fruit combinations and keep them frozen to use later? You never know when you’ll be craving ice cream!
After the fruit is frozen, put half of it in a blender or food processor with the can of coconut milk and the sweetener (I used a little maple syrup). Blend until pureed, then add the rest of the fruit and blend again. This way, you have control over the fruit chunks in your ice cream…you can blend it very smooth, or leave some pieces if you’d like. Pour your ice cream into a freezer-safe container and then freeze it until it’s solid. Then, scoop it out and serve it! Smooth, delicious ice cream…without dairy, eggs, processed sugar or additives. Yum!
- 3 cups fruit, chopped and frozen (I used 2 small mangoes, a banana, and an orange)
- 1 can (1 3/4 cup) full-fat coconut milk
- 2 tablespoons maple syrup (to taste)
- Peel and chop the fruit. place it on parchment paper and freeze for 2 hours, until solid (I learned the hard way that you'll want the parchment paper, as the fruit will freeze to the plate otherwise).
- Once the fruit is frozen, put 1/2 of the fruit chunks in a food processor. Pour in the can of coconut milk and add the maple syrup, and puree until the mixture is smooth.
- Add the rest of the fruit and pulse again. If you'd like your ice cream smooth, just blend until all the chunks are gone. Or, leave a few if you like a more chunky texture!
- Put the ice cream in a freezer-safe container, and freeze until solid...about 2 hours. Allow it to warm up a bit before scooping.
- If you like softer ice cream, just stir the ice cream every 20 minutes as it's freezing and then serve before it's solid! This makes a wonderful soft ice cream.
When you give up grain, it can feel like you’ve seen the last of light, fluffy cakes. But I’ve found two little secrets that bring your healthy cake to a whole new level! This grain free cinnamon sponge cake is as light and fluffy as a traditional cake, even though it’s grain and dairy free. Sweetened with a little coconut sugar and some honey, it’s satisfying but not overly sweet. Add some warm cinnamon and vanilla and you’ve got a dessert that bakes up beautifully and looks as good as it tastes! You can even cut it into two layers…perfect for adding a layer of vanilla custard or whipped coconut cream.
The first secret to this cake is banana flour. This flour is so fine and soft, it bakes very much like cake flour (but it’s full of nutrients rather than gluten). I’ve found that when texture is important, banana flour is a great thing to use! There isn’t a strong banana flavor, since the flour is made from green bananas. It’s also high in resistant starch, which is great for your digestion and helps balance blood sugar.
The other secret is to use a recipe for sponge cake rather than a regular cake recipe. Sponge cake doesn’t call for much flour, which is helpful both for texture and cost when you’re baking grain free. The trick to sponge cake is in separating the eggs. You beat the yolks with your flavorings (in this case, vanilla and cinnamon) and sweetener. Then, whip the whites until stiff peaks form. Don’t over beat the whites…I’ve learned that they won’t bake up as fluffy if you whip them until they’re dry. There’s a specific order to combining the ingredients that gives the cake its light and airy texture…you combine the yolk mixture with a bit of flour, fold half the whites into the yolks, add another bit of flour, fold in the rest of the whites, and finally add flour a third time. It’s a bit of extra work, but so worth it!
You can serve the cake as is, or cut it into layers and add something in the middle. Creamy vanilla custard is delicious, or a fluffy layer of whipped coconut cream. You could even make a compote of apples, raisins and nuts and spread it between the layers! Any way you serve it, your friends will have a hard time believing that this is a grain-free, non-dairy cake. It’s a must-try recipe!
- 6 organic, cage-free eggs, separated
- 1 teaspoon organic vanilla extract
- 1 teaspoon organic ground cinnamon
- 1/3 cup coconut sugar
- 1/4 cup raw organic honey
- 1/2 cup plus 2 tablespoons banana flour
- Preheat the oven to 350 degrees.
- In a bowl, combine the egg yolks, vanilla, cinnamon, coconut sugar and honey. Whip until the mixture is creamy and a very pale yellow.
- Add 1/4 cup of the banana flour to the egg yolks and whip again.
- In a separate bowl, whip the egg whites until stiff peaks form. Be sure to wash your beaters before whipping the whites, and don't whip them too much. The cake won't be as fluffy if the egg whites are too dry.
- Fold 1/2 of the egg whites into the yolk mixture by hand.
- Add 1/4 cup of the banana flour and fold this is by hand as well.
- Fold the remaining egg whites into the batter, then add the 2 tablespoons of banana flour and fold this in as well.
- Pour the batter into a greased springform pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, and serve...or, cut the cake horizontally into two layers and fill with vanilla custard, whipped coconut cream, etc.
I’d been seeing a recipe for raw, vegan lemon meltaways pop up on facebook here and there, and I thought they looked pretty good. I’ve found that it’s pretty hit-or-miss as far recipes on social media go, though…sometimes they’re just as good as they look in the photo, and other times they end up being a dissapointing waste of time and ingredients. I love lemon, though, so when I saw the recipe making the rounds again a few weeks later I decided to give it a try. I’m so glad that I did! These lemon drop cookies (I found that, while delicious, the way I made them they don’t really “meltaway”) are a wonderful burst of sweet-tart flavor. They have a great texture, and just taste so good…like lemon candy, but healthy. I’m totally hooked!
I made these in the food processor, and found that by doing so I could skip some steps. This made the prep work very easy, and also allowed me to make the cookies using whole raw almonds and flaked coconut…this might be why my cookie version of the recipe has a different texture, because the homemade flour is a little more coarse. But it’s nice to make something entirely from scratch using basic, raw ingredients! I just popped the almonds and coconut into the food processor and ground them into flour. Then, I added lemon zest and juice followed by some organic raw honey. Finally, I mixed in a bit of melted coconut oil.
The biggest problem I had with this recipe was trying to avoid eating all the dough before I formed it into cookies. I’m a grown-up, and I know that it’s ill-advised to lick the blade of the food processor…but I was sure tempted! The creamy texture, the delicious flavor…I have to admit, I ate quite a few “sample bites” before putting the dough in the fridge to chill! Once it was cold, I was able to control myself long enough to roll it into balls and dehydrate the cookies a bit in the oven. Sweet yummy goodness! These cookies are full of nothing but healthy ingredients, bursting with flavor, and delightful in every way. I think I’ve found a new favorite dessert!
- 1 1/2 cups almond flour (or, use whole raw almonds and grind them yourself)
- 1/2 cup coconut flour (or, use coconut flakes and grind them yourself)
- 1 tablespoon organic lemon zest
- 1/4 cup organic lemon juice
- 1/3 cup organic raw honey
- 1/4 cup organic coconut oil, melted
- If you are using whole raw almonds and coconut, put them in a food processor and grind them into flour. Otherwise, just put the almond and coconut flour into the food processor and pulse a few times to combine.
- Add the lemon zest and juice and pulse again to blend.
- While the food processor is running, drizzle in the honey and continue to puree until a ball forms.
- Stop the food processor and scrape down the sides. Run it again, while pouring in the melted coconut oil.
- Once the dough is very well combined, put it in a bowl and chill it in the fridge for at least 1/2 hour.
- Roll the chilled dough into little balls. You can leave them in this shape or flatten them a bit.
- If you'd like, dehydrate the cookies for about an hour, or until the outside of the cookies becomes slightly hard.
- Store any leftover cookies in a covered container in the fridge, they will get soft if left out too long.
Sometimes you just need the extra energy and pick-me-up of something chocolate. There are lots of benefits to eating chocolate, especially dark chocolate! A good quality dark chocolate will be dairy free and low in sugar, but high in antioxidants. If you mix that with delicious dried blueberries, chopped almonds, seeds and a bit of coconut oil the result is a wonderful chocolate treat that backs up the sweet goodness of chocolate with protein. This means you can enjoy your chocolate fix without worrying that you’ll end up crashing half an hour later!
The great thing about this treat is that it’s so easy to make. You’ll need a cup of good quality, fair-trade dark chocolate chips (or, chop up your favorite chocolate bar). Just melt this with a tablespoon of coconut oil, and stir in 1/2 cup chopped raw almonds, 1/4 cup dried blueberries (I made these myself in the oven), 1/4 cup raw sunflower seeds and 1/4 cup raw shelled pumpkin seeds. Stir it all together, spread it on a piece of parchment paper, pop it in the fridge for about half an hour and then break it apart. So fast and easy!
I like to keep a jar of dark chocolate blueberry bark in the pantry, for a quick chocolate fix during the day. It’s also a great treat for lunchboxes, and makes a wonderful snack when you go hiking! You get the sweet boost of chocolate with its potassium, iron, magnesium and copper, the protein and vitamins from the nuts and seeds, omega 3 from the coconut oil, and the delicious antioxidants from dried blueberries. I love a sweet snack that I can feel good about indulging in!
- 1 cup good quality, fair trade low sugar dark chocolate chips (or, chop up your favorite candy bar)
- 1 tablespoon organic coconut oil
- 1/2 cup chopped raw almonds
- 1/4 cup dried blueberries
- 1/4 cup raw shelled pumpkin seeds
- 1/4 cup raw shelled sunflower seeds
- Melt the chocolate and coconut oil together, stirring until it's smooth.
- Add the nuts, seeds, and blueberries and stir well to combine.
- Line a pan with parchment paper. Spread the chocolate and nut mixture out on the paper, about 1/4 inch thick.
- Chill the chocolate bark in the fridge until it's hard, about 15-20 minutes.
- Break apart the chocolate bark and store in a jar or airtight container. If the weather is warm, you might need to store it in the fridge so that it won't get soft.
If I have one weakness (and let’s face it I most definitely have more then one) it would be my sweet tooth. I love all sweets from candies to baked goods – bring it on. Sadly with most of these sweets you buy at the store or make from a neighbors recipe they are filled with refined sugars and horrible ingredients… Well if you are like me and love the sweets you no longer have to fill your body with bad food. Take a look at these 20 out of this world Paleo dessert recipes.
Sometimes you just need something chocolately and gooey… this paleo chocolate molten lava cake fits the bill perfectly. So moist and delicious! Find the recipe here.
I’ve tried my fair share of brownies, Paleo and otherwise… these are on top of my list. I love to add a little peppermint extract to them to make them peppermin brownies! So good! Find the recipe here.
Need the perfect chocolate cake for a loved ones birthday? Just take a look at this beauty! Perfect for any group regardless if they eat Paleo or not. Find the recipe here.
Popsicles are a great treat to make a bunch of and then store in the freezer for when you are having a sweet craving. These are delicious and even my kids love them! Find the recipe here.
Something about baked goods with fresh apples is so comforting and delicious… these Paleo apple dumplings make me feel cozy and warm and so happy from deliciousness. Find the recipe here.
Just one look at this recipe had me hook… the glaze alone will have you coming back for more! Love this Paleo apple spice cake. Find the recipe here.
Baking things in mugs is getting pretty popular these days… it’s easy, quick, and usually super yummy. Need a quick go-to healthy dessert!? You’ll love this 5 minute healthy chocolate mug cake. Find the recipe here.
I don’t feel like I need to say much more then “Snickers Layer Bars” to explain how amazing these are. Seriously. Try them. Thank me later. Find the recipe here.
My family loves chocolate pie – sadly most the time chocolate pies are filled with a lot of refined sugar and who knows what else. Not the case with the Paleo and vegan chocolate pie recipe! Find the recipe here.
Cheesecake and chocolate chips? Sign me up! These are pretty easy to make and so so good. Find the recipe here.
I love lemon meringue pie. I also love making things in minerature form. These lemon meringue tarts are perfect – so tangy, refreshing, and delicious you’ll keep coming back for one more. Find the recipe here.
My husband loves just about anything Pina Colada. He wasn’t so sure about a Paleo dessert recipe for Pina Colada bars, but once he tried them he was hooked. Find the recipe here.
I remember the first time I heard someone talk about using avocados in chocolate cookies… I thought they were crazy. Until I tried the cookies. Then I thought I was crazy for not thinking of it sooner. Find the recipe here.
Again – a combination of one of my favorite pies in miniature form! These are a great dessert for a big group… so delicious. Find the recipe here.
Just look at that beauty. Whether you eat Paleo or not you will love this beautiful and delicious raw cheesecake recipe. Find the recipe here.
My kids love icecream sandwiches… these are a great option for when they are having a craving. Healthy, delicious, easy to store. Yum! Find the recipe here.
Lemon is one of those flavors that almost everyone loves. It’s tangy and delicious and these Lemon Pie bars are bound to be a favorite recipe for you. Find the recipe here.
Sometimes you just need a lighter flavor profile for a dessert… that’s when this delicious rosemary pear sorbet comes into play. So light and refreshing – it’s like heaven in your mouth. Find the recipe here.
I’m a sucker for just about any type of fruit crisp… and Apple is definitely on top of that list. Eating this Paleo apple crisp will make you feel like your are home again – even if you are no where close. Find the recipe here.
Doughnuts! Who doesn’t love doughnuts!? Add in some pumpkin and the fact that they are Paleo! Sign me up! Find the recipe here.
The holiday’s can be a rough time to continue to eat healthy and stay on track – and let’s face it, we all want our favorite dishes and desserts during the holidays. Luckily there are some great and delicious Paleo recipes for our favorite go-to holiday treats, drinks, meals, and sides. Take a look at this awesome list of 15 Paleo holiday recipes.
One of the most token holiday desserts is pumpkin pie. It’s many people’s favorite dessert for any holiday party… luckily it’s not something you have to say goodbye to just because you are eating Paleo. Take a look at this yummy Paleo pumpkin pie recipe. Find the recipe here.
Hosting a party for family that doesn’t eat Paleo can always be a bit stressful, especially when it comes to the main course. This Paleo homemade smoked ham is bound to please even the most picky of eaters, Paleo or not. Find the recipe here.
Another staple for most families is the Green Bean Casserole… sadly the traditional recipe is anything but healthy. Surprise your family with this delicious and completely healthy green bean casserole recipe. Find the recipe here.
I remember the first time I tried dessert pizza at a holiday party. I was instantly hooked until I got the recipe from a friend and saw the ingredients she put it in. Luckily this paleo banana split dessert pizza is just as delicious without any scary ingredients. Find the recipe here.
Another great recipe for a main course for any holiday party – you will be praised for this delicious holiday turkey and stuffing recipe . Find the recipe here.
With the holidays come many warm beverages from hot chocolate to apple cider, we all love getting warm with these holiday favorites. One of my go-to holiday favorite drinks is this paleo wassail recipe. Find the recipe here.
Want a unique and delicious holiday dinner? Then look no further with this herbed roquefort-stuffed turkey meatballs with cranberry apple glaze and salad greens. Seriously it’s perfect for any dinner guests over the holidays. Find the recipe here.
There is something about mint that makes me think of the holidays – these are a great treat to make for neighbors or friends (or for yourself). You will love these Paleo peppermint patties. Find the recipe here.
It seems that you are either a pumpkin pie lover or an apple pie lover when it comes to holiday desserts (or in my case both). You can’t go wrong with this delicious Paleo apple pie. Find the recipe here.
I’m always looking for new treats to give to neighbors for the holidays – this is super easy, super delicious, and your neighbors wont even realize they are Paleo! Find the recipe here.
Who says holiday recipes have to be reserved for dinner? Start your Christmas morning out right with this delicious and nutritious pumpkin gingerbread protein shake!. Find the recipe here.
I love ending a cold day playing in the snow, looking at Christmas lights, or just a long day at work with a delicious cup of hot chocolate. Now I can do so without fear of what I’m putting into my body with this Paleo coconut milk hot chocolate recipe!. Find the recipe here.
Are you assigned to bring a side to the next holiday party? Not sure what to bring? I highly recommend this delicious roasted brussels sprouts almondine with drive cranberries recipe – it’s bound to be the hit of the party. Find the recipe here.
A great dessert for any party or just for a fun treat around the house – who doesn’t like cookie dough!? You have to try out these delicious cookie dough truffles, they are bound to become a new holiday favorite. Find the recipe here.
Are the kids wanting to make some cookies to leave for Santa? These are the perfect Paleo almond flour sugar cookies. Whip up some delicious Paleo icing and Santa is bound to leave some good gifts. Find the recipe here.