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Fig Honey Paleo Cheesecake

Fig Honey Paleo Cheesecake

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Easy vegan paleo fig and honey cheesecake with a delicious crisp “graham cracker” crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!

Print Recipe Fig Honey Paleo Cheesecake Easy vegan paleo fig and honey cheesecake with a delicious crisp "graham cracker" crust. Gluten free and so super easy to make! Freezer friendly, but not a necessity!  Ingredients Crust Filling Topping Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Topping Instructions Crust
  1. Preheat oven to 400F. Line a 6" square cake pan with parchment paper.
  2. Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
  3. Press crust into the bottom of the cake pan. Cook on 400F for 20 minutes or until golden brown.
Filling
  1. Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth!
  2. Spread the filling over the crust. Slice fresh figs into 1/4" rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
  3. Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve! Or store in the freezer or fridge.
Nutrition Facts Fig Honey Paleo Cheesecake Amount Per Serving Calories 327 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 4g 20% Polyunsaturated Fat 4g Monounsaturated Fat 12g Sodium 7mg 0% Potassium 195mg 6% Total Carbohydrates 30g 10% Dietary Fiber 5g 20% Sugars 17g Protein 9g 18% Vitamin A 0.1% Vitamin C 2% Calcium 8% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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The Best Vegan Chocolate Chunk Paleo Cookies

The Best Vegan Chocolate Chunk Paleo Cookies

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The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! 11g protein per cookie!

Print Recipe The Best Vegan Chocolate Chunk Paleo Cookies The most delicious thick and chewy paleo and vegan chocolate chunk cookies! Thick, oh so soft, chewy, perfect texture. Ready for eating in only 15 minutes. My favorite Paleo cookie I’ve ever made… and I’ve made a lot! Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert, Snack Votes: 9
Rating: 4.56
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
  3. Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 14 cookies. Sprinkle with sea salt flakes (optional).
  4. Bake on 350F for 12 minutes or until golden brown.
Nutrition Facts The Best Vegan Chocolate Chunk Paleo Cookies Amount Per Serving Calories 313 Calories from Fat 216 % Daily Value* Total Fat 24g 37% Saturated Fat 5g 25% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.2g Sodium 197mg 8% Potassium 3mg 0% Total Carbohydrates 20g 7% Dietary Fiber 5g 20% Sugars 11g Protein 11g 22% Vitamin A 0.1% Calcium 11% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce

Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce

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Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal.

Print Recipe Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce Delicious paleo tacos stuffed with melt in your mouth slaw, crispy baked coconut fish nuggets, and golden honey mustard sauce. A light and easy gluten free summer meal. Ingredients Paleo Tortillas Fish Nuggets Slaw Honey Mustard Sauce Info Cook Time 20 minutes Prep Time 30 minutes Servings tacos MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 30 minutes Servings tacos MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Paleo Tortillas Fish Nuggets Slaw Honey Mustard Sauce Instructions Fish Nuggets
  1. Preheat oven to 400F. Line a baking tray with parchment paper.
  2. Cut the cod into 1 inch cubes. Toss the cod pieces in 1 beaten egg.
  3. Combine the coconut shreds, coconut flour, arrowroot flour, paprika, and sea salt in a shallow bowl.
  4. Roll the egg covered cod in the coconut breading mixture.
  5. Place the coated fish nuggets onto the baking tray, drizzle with 2 tablespoons olive oil, and bake on 400F for 10 minutes then rotate the nuggets to ensure even cooking. Then cook for another 10 minutes until crispy.
Paleo Tortillas
  1. Prepare homemade paleo tortilla recipe.
Honey Mustard Sauce
  1. Puree all the ingredients for the sauce in a food processor or blender until smooth. Then pour into a jar or dressing bottle.
Slaw
  1. Toss all the ingredients for the slaw together in a large mixing bowl, dress with some of the honey mustard sauce, and set aside.
  2. Assemble the tacos by layering slaw, fish nuggets, and sauce.
Nutrition Facts Paleo Coconut Crusted Fish Tacos With Honey Mustard Sauce Amount Per Serving Calories 319 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 13g 65% Polyunsaturated Fat 4g Monounsaturated Fat 4g Cholesterol 34mg 11% Sodium 517mg 22% Potassium 41mg 1% Total Carbohydrates 21g 7% Dietary Fiber 6g 24% Sugars 6g Protein 10g 20% Vitamin A 18% Vitamin C 40% Calcium 2% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Almond Butter Chocolate Zucchini Bread

Paleo Almond Butter Chocolate Zucchini Bread

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This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser!

Print Recipe Paleo Almond Butter Chocolate Zucchini Bread This paleo chocolate zucchini bread is soft, light, and moist plus gluten free! It’s ready for baking in 5 minutes! Easy to whip up in the food processor. Freezer friendly and a crowd pleaser! Ingredients Info Cook Time 40 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 25
Rating: 2.84
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Main Dish Votes: 25
Rating: 2.84
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a small 3" by 5 3/4" bread pan with parchment paper.
  2. Combine all ingredients (except chocolate chips and zucchini) together in a food processor until smooth.
  3. Once the batter is smooth, transfer into a mixing bowl and stir in the grated zucchini by hand.
  4. Pour the batter into a small 3" by 5" bread pan and top with chocolate chips.
  5. Cook on 400F for 40 minutes until cooked, you will know it's cooked when a knife is inserted into the middle of the load and comes out clean.
Nutrition Facts Paleo Almond Butter Chocolate Zucchini Bread Amount Per Serving Calories 272 Calories from Fat 162 % Daily Value* Total Fat 18g 28% Saturated Fat 3g 15% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 41mg 14% Sodium 194mg 8% Potassium 196mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 10g Protein 10g 20% Vitamin A 2% Vitamin C 7% Calcium 9% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Best Paleo Cassava Flour Pancakes

Best Paleo Cassava Flour Pancakes

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The world’s fluffiest paleo pancakes. Not “eggy”, light, fluffy, thick, and satisfying. Tastes like legit white flour pancakes! Easy gluten free and grain free breakfast treat.

Print Recipe Best Paleo Cassava Flour Pancakes Easy healthy pancake recipe the whole family will love! Paleo pancakes that can be made ahead and stored in the freezer for quick and easy paleo breakfasts on the go. Recipe for light and fluffy homestyle grain free pancakes. Ingredients Info Cook Time 2-3 minutes on each side Prep Time 8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 6
Rating: 3.5
You: Rate this recipe! Info Cook Time 2-3 minutes on each side Prep Time 8 minutes Servings pancakes MetricUS Imperial Course Main Dish Votes: 6
Rating: 3.5
You: Rate this recipe! Ingredients Instructions
  1. Combine ingredients for the pancakes in a stand mixer until smooth.
  2. Cover the bowl and set in the fridge overnight- you can cook them right away, but chilling the batter overnight sets the batter up to make extra thick + fluffy pancakes.
  3. Grease a frying pan with coconut oil. Heat the pan over low heat on the stove. You can also use an electric griddle.
  4. Once the batter has set up, scoop 1/4 cup batter onto a hot fry pan and cook on really low heat until cooked through (it takes about 2 minutes of cooking on each side. You want to cook it on really low heat, so the middle gets cooked and you aren't left with raw batter in the center).
Nutrition Facts Best Paleo Cassava Flour Pancakes Amount Per Serving Calories 164 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 1g 5% Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Cholesterol 74mg 25% Sodium 257mg 11% Potassium 61mg 2% Total Carbohydrates 17g 6% Dietary Fiber 2g 8% Sugars 1g Protein 8g 16% Vitamin A 2% Vitamin C 4% Calcium 11% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

Paleo Cashew Butter Blueberry Muffins With Lemon Frosting

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The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious!

Print Recipe Paleo Cashew Butter Blueberry Muffins With Lemon Frosting The lightest, most fluffy paleo blueberry muffins! Made with cashew butter and topped with a luscious vegan whipped lemon frosting. Naturally flourless, gluten free, dairy free, and dang delicious! Ingredients Blueberry Muffins Whipped Lemon Frosting Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 40 minutes Prep Time 10 minutes Servings muffins MetricUS Imperial Course Main Dish Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Blueberry Muffins Whipped Lemon Frosting Instructions
  1. Preheat oven to 350F. Line 9 muffin tins with paper liners.
  2. In a food processor combine the ingredients (minus the blueberries) until the batter is smooth.
  3. transfer the batter into a mixing bowl and stir in the blueberries by hand.
  4. Fill the muffin tin until the batter reaches almost the top of the tin.
  5. Cook on 350F for 40 minutes until golden brown.
  6. In a food processor blend the ingredients for the frosting until whipped completely smooth.
  7. Once the cupcakes have cooked, let them cool in the freezer for about 10 minutes. Then frost and top with any decorations of choice. I decorated mine with crushed dried rose petals, dried camomile flowers, coconut flakes, lemon peel, and sea salt flakes.
Nutrition Facts Paleo Cashew Butter Blueberry Muffins With Lemon Frosting Amount Per Serving Calories 249 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 2g 10% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 41mg 14% Sodium 204mg 9% Potassium 20mg 1% Total Carbohydrates 23g 8% Dietary Fiber 3g 12% Sugars 14g Protein 8g 16% Vitamin A 2% Vitamin C 5% Calcium 10% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.
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Crispy Baked Whole30 Cauliflower Patties

Crispy Baked Whole30 Cauliflower Patties

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Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me!

Print Recipe Crispy Baked Whole30 Cauliflower Patties Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me! Ingredients Patties Dressing Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 9
Rating: 4.67
You: Rate this recipe! Ingredients Patties Dressing Instructions Patties
  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. In a food processor blend all the ingredients, except the olive oil. Pulse until combined
  3. Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
  4. Press each ball into a 1/2" tall patty on the baking tray.
  5. Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.
Dressing
  1. Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.
Nutrition Facts Crispy Baked Whole30 Cauliflower Patties Amount Per Serving Calories 309 Calories from Fat 225 % Daily Value* Total Fat 25g 38% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 34mg 11% Sodium 459mg 19% Potassium 225mg 6% Total Carbohydrates 19g 6% Dietary Fiber 6g 24% Sugars 4g Protein 10g 20% Vitamin A 39% Vitamin C 85% Calcium 8% Iron 16% * Percent Daily Values are based on a 2000 calorie diet.
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Nut Free Paleo Cassava Flour Biscuits

Nut Free Paleo Cassava Flour Biscuits

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Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy!

Print Recipe Nut Free Paleo Cassava Flour Biscuits Paleo nut free cassava flour biscuits. Easy to make, perfect for meal prep, storing in the freezer, and perfect for toasting! Gluten free, dairy free, nut free, and yummy! Ingredients Info Cook Time 15 minutes Prep Time 8 minutes Servings biscuits MetricUS Imperial Course Side Dish Votes: 12
Rating: 2.25
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings biscuits MetricUS Imperial Course Side Dish Votes: 12
Rating: 2.25
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 400F. Line a a baking tray with parchment paper.
  2. Combine all the ingredients together until completely smooth. Then roll the dough out to 3/4" thick and cut out biscuits or shape them by hand if you don't have a biscuit cutter.
  3. Bake on 400F for 15-20 minutes until lightly golden or to desired texture/color.
Nutrition Facts Nut Free Paleo Cassava Flour Biscuits Amount Per Serving Calories 94 Calories from Fat 18 % Daily Value* Total Fat 2g 3% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 56mg 19% Sodium 306mg 13% Potassium 133mg 4% Total Carbohydrates 17g 6% Dietary Fiber 1g 4% Sugars 2g Protein 2g 4% Vitamin A 1% Vitamin C 14% Calcium 8% Iron 2% * Percent Daily Values are based on a 2000 calorie diet.
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