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Cashew Chocolate Chip Cookies

Cashew Chocolate Chip Cookies

According to wheat eaters these “do not taste healthy”- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free).

Print Recipe Cashew Chocolate Chip Cookies According to wheat eaters these “do not taste healthy"- in a good way. The light, fluffiness of these cookies mixed with that soft, thick, and chewy cookie texture we all know and love is AMazing! Sweetened with 1/4 c maple syrup (paleo, grain free, refined sugar free). Ingredients Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 5 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. In a food processor combine all ingredients for the cookies and blend until smooth. If you want to stir in chocolate chips, now would be the time.
  3. Use a small ice-cream scoop and place 9 cookie dough balls on the baking tray and bake on 350F for about 12 minutes until golden. Let the cookies set for 2-3 minutes before eating (so they firm up a bit!).
Nutrition Facts Cashew Chocolate Chip Cookies Amount Per Serving Calories 253 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat NaNg 0% Trans Fat NaNg Polyunsaturated Fat 0.001g Monounsaturated Fat 0.00003g Cholesterol NaNmg 0% Sodium 97mg 4% Potassium 0.2mg 0% Total Carbohydrates 16g 5% Dietary Fiber 3g 12% Sugars NaNg Protein 8g 16% Vitamin C NaN% Calcium 7% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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5 Minute No Bake Paleo Brownies

5 Minute No Bake Paleo Brownies

No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw.

Print Recipe No Bake Paleo Brownies No-bake brownies- made in 5 minutes in a food processor. Soft, chewy, healthy, chocolate brownies made with real raw ingredients! Gluten free, paleo, vegan, and raw. Ingredients Brownies Frosting Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Brownies Frosting Instructions
  1. In a food processor blend all ingredients for the brownies until the cashews have been blended and color/texture is evenly smooth. Press dough into the bottom of a 6" by 3" baking pan lined with parchment paper (I use a small cake pan- you can also use a bread loaf).
  2. Then blend ingredients for the frosting in the food processor and spread on brownies. Chill in freezer or serve right away!
Nutrition Facts No Bake Paleo Brownies Amount Per Serving Calories 397 Calories from Fat 144 % Daily Value* Total Fat 16g 25% Saturated Fat 8g 40% Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 84mg 4% Potassium 486mg 14% Total Carbohydrates 54g 18% Dietary Fiber 8g 32% Sugars 40g Protein 12g 24% Calcium 5% Iron 11% * Percent Daily Values are based on a 2000 calorie diet.
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Easy Paleo Gingerbread Cookie Recipe

Easy Paleo Gingerbread Cookie Recipe

This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free).

Print Recipe Easy Paleo Gingerbread Cookie Recipe This grain free, refined sugar free gingerbread cookie recipe not only makes delicious cookies- it’s perfect for making gingerbread houses! (Paleo, gluten free, dairy free). Ingredients Info Cook Time 12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 12 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a baking tray with parchment paper.
  2. Blend all ingredients together in a food processor until smooth. Roll dough out on a piece of parchment paper 1/4" thick. Cut out shapes and bake on 350F for about 12-14 minutes until golden. Frost or serve plain!
Nutrition Facts Easy Paleo Gingerbread Cookie Recipe Amount Per Serving Calories 269 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 1g 5% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.01g Sodium 91mg 4% Potassium 132mg 4% Total Carbohydrates 27g 9% Dietary Fiber 4g 16% Sugars 6g Protein 7g 14% Vitamin C 0.4% Calcium 28% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Lemon Cheesecake Bites

No Bake Lemon Cheesecake Bites

This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free.

Print Recipe No Bake Lemon Cheesecake Bites This no-bake Paleo and vegan cheesecake is topped with a thick creamy lemon layer with a simple nuts and date crust. Bite size cashew cheesecake is made quickly in a blender or food processor, then chilled before eating! Gluten free, dairy free, refined sugar free. Ingredients Crust Filling Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Info Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 3
Rating: 4
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend all ingredients for the crust until it reaches a coarse consistency- if you pinch it, it should stick together in your fingers.
  2. Grease a mini muffin tin with coconut oil and press 1/2 tablespoon crust into the bottom.
  3. Puree soaked cashews in a food processor for about 1 minute. Then slowly pour in the maple syrup first and then the rest of the ingredients. Blend until completely smooth and pour 1 tablespoon filling into each serving. Chill in the freezer for 4-12 hours until firm- more or less time depending on the desired consistency.
Nutrition Facts No Bake Lemon Cheesecake Bites Amount Per Serving Calories 168 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 5g 25% Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 2mg 0% Potassium 23mg 1% Total Carbohydrates 12g 4% Dietary Fiber 2g 8% Sugars 7g Protein 4g 8% Vitamin A 0.01% Vitamin C 3% Calcium 3% Iron 6% * Percent Daily Values are based on a 2000 calorie diet.
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No Bake Caramel Coconut Oil Fudge

No Bake Caramel Coconut Oil Fudge

Three layers of caramel fudge- refined sugar free, raw, and paleo. Tastes like Christmas candy- but it’s healthy, so you can eat more, right?!

Print Recipe No Bake Caramel Coconut Oil Fudge SO easy to make! Tastes like Christmas candy, but it’s sugar free, paleo, and raw! Three layers of coconut oil caramel fudge- refined sugar free, raw, paleo. Ingredients Base Filling 1 Filling 2 Topping Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Prep Time 10 minutes Servings bite size, or 12 bars MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Base Filling 1 Filling 2 Topping Instructions
  1. Line a 6" square cake pan with parchment paper and grease the side with coconut oil (see pan I use- stated at the bottom of the blog text).
  2. In a food processor blend all ingredients for the base together until the texture is coarse, but sticks together with you press it between your fingers. Press the base layer into the bottom of 6" square cake pan.
  3. Blend ingredients for filling 1 in a clean food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the base and chill in freezer until it hardens.
  4. Blend filling 2 ingredients together in a food processor until it reaches a smooth liquid consistency (or melt together in a small sauce pan). Pour over the second layer and top with macadamia nuts (optional, but yummy!). Chill in freezer until it hardens. Then cut into 24 bite size portions or 12 bars. Store in freezer.
Nutrition Facts No Bake Caramel Coconut Oil Fudge Amount Per Serving Calories 265 Calories from Fat 207 % Daily Value* Total Fat 23g 35% Saturated Fat 8g 40% Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 15mg 1% Potassium 26mg 1% Total Carbohydrates 13g 4% Dietary Fiber 3g 12% Sugars 8g Protein 5g 10% Vitamin C 0.2% Calcium 6% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Coconut Flour Chocolate Cupcakes

Paleo Coconut Flour Chocolate Cupcakes

Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes.

Print Recipe Paleo Coconut Flour Chocolate Cupcakes Super easy paleo chocolate cupcakes-moist, but not eggy! These paleo cupcakes have a rich, dark chocolate taste and are covered in a whipped dairy free refined sugar free chocolate frosting! Your family is going to LOVE these death by chocolate cupcakes. Ingredients Cupcakes Frosting Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Info Cook Time 25 minutes Prep Time 15 minutes Servings cupcakes MetricUS Imperial Course Dessert Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

Here are the natural sprinkles I recommend- mixed or chocolate.

Ingredients Cupcakes Frosting Instructions
  1. Preheat oven to 350F. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer or by hand combine all ingredients for cupcakes and mix until the batter is smooth.
  3. Use an ice-cream scoop to fill the muffin liners 2/3 way full. Bake on 350F for 25 minutes until cooked- test by inserting a clean toothpick or knife into the center of a cupcake, if it comes out clean they are done. Allow cupcakes to cool before frosting.
  4. Prepare a double boiler and bring heat to a low simmer. Melt all ingredients for the frosting together in the double boiler. Then beat with an electric mixer for about 1 minute (I use my KitchenAid). Transfer the bowl of frosting (it will be like a thick liquid) to the fridge to chill for about 1 hour until it thickens (stirring on occasion). Whip frosting again before piping onto cupcakes.
Nutrition Facts Paleo Coconut Flour Chocolate Cupcakes Amount Per Serving Calories 501 Calories from Fat 270 % Daily Value* Total Fat 30g 46% Saturated Fat 19g 95% Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Cholesterol 93mg 31% Sodium 233mg 10% Potassium 198mg 6% Total Carbohydrates 54g 18% Dietary Fiber 9g 36% Sugars 35g Protein 12g 24% Vitamin A 2% Calcium 2% Iron 19% * Percent Daily Values are based on a 2000 calorie diet.
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Grain Free Paleo Apple Pie Crisp

Grain Free Paleo Apple Pie Crisp

Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting, easy to make recipe for fall.

Print Recipe Grain Free Paleo Apple Pie Crisp Amazing grain free apple crisp. Paleo, healthy, gluten free, and naturally sweetened. Packed with sweet apples, warm and comforting easy to make recipe for fall. Ingredients Apples Topping Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Apples Topping Instructions
  1. In a large bowl add the apple slices. Toss together with the coconut sugar, coconut oil, arrowroot flour, pumpkin pie spice, and sea salt. Pour the apples into a 10" deep dish pie pan.
  2. Combine all ingredients for the crisp topping then crumble over the apples.
  3. Cover with foil and bake on 350F for 1 hour, then uncover and cook for another 20 minutes.
  4. Optional: drizzle with nut butter and serve with vanilla ice-cream or coconut yogurt!
Nutrition Facts Grain Free Paleo Apple Pie Crisp Amount Per Serving Calories 627 Calories from Fat 441 % Daily Value* Total Fat 49g 75% Saturated Fat 20g 100% Polyunsaturated Fat 0.1g Monounsaturated Fat 1g Sodium 397mg 17% Potassium 76mg 2% Total Carbohydrates 48g 16% Dietary Fiber 9g 36% Sugars 32g Protein 9g 18% Vitamin A 0.5% Vitamin C 6% Calcium 9% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Gluten Free Paleo Pumpkin Donut Holes

Gluten Free Paleo Pumpkin Donut Holes

You don’t need a fancy cake pop mold to make these, just a mini muffin tin! Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser!

Print Recipe Gluten Free Paleo Pumpkin Donut Holes Grain free, refined sugar free, paleo cinnamon sugar pumpkin donut holes! Light and soft when you bite into them. A healthy and easy to make crowd pleaser! Ingredients Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 5 minutes Servings donut holes MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Generously grease a donut hole or cake pop tin with coconut oil. If you don't have either of these baking forms, you can also use a mini muffin pan!
  2. In a food processor (or by hand) combine all the ingredients for the donut holes until the batter is smooth.
  3. Fill a pastry bag with the batter, then squirt the batter into a cake pop/mini muffin tin (the cake pop molds will have a little hole in the top of each segment). Fill 3/4 the way full.
  4. Bake on 350F for 15 minutes. Then roll in coconut sugar (for paleo) or regular sugar (for non-paleo). They store well on the counter for a few days and then in the freezer.
Nutrition Facts Gluten Free Paleo Pumpkin Donut Holes Amount Per Serving Calories 180 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 1g 5% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 31mg 10% Sodium 267mg 11% Potassium 69mg 2% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 15g Protein 3g 6% Vitamin A 31% Vitamin C 5% Calcium 10% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Easiest Vegan Pumpkin Cheesecake

Easiest Vegan Pumpkin Cheesecake

The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup.

Print Recipe Easiest Vegan Pumpkin Cheesecake The easiest vegan pumpkin cheesecake! Grain free and paleo friendly. Pecan cookie crunch crust with a creamy vegan pumpkin filling. Lightly sweetened with maple syrup. Ingredients Crust Filling Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Info Passive Time 2 hour chill time Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 0
Rating: 0
You: Rate this recipe! Ingredients Crust Filling Instructions
  1. In a food processor blend the Simple Mills brand paleo toasted pecan crunchy cookies into a coarse ground texture.
  2. Add almond butter and palm shortening into the cookies and blend until combined. Then press the crust dough into a 10" pie pan and place in the freezer.
  3. For filling, blend soaked cashews in the food processor until they are minced into a fine texture. Add lemon juice and half the maple syrup and blend again for a few minutes until completely smooth.
  4. Add the rest of the ingredients for the filling and continue to blend for another minute or two.
  5. Pour the filling into the pie crust and chill in the freezer for 2 hours.
  6. Optional: Then top off with more cookies, whipped coconut cream, and pecans. Serve chilled and store in the freezer.
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