Dessert
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Paleo Almond Flour Kitchen Sink Cookies
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Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum!
Print Recipe Paleo Almond Flour Kitchen Sink Cookies Perfect paleo kitchen sink cookies made with almond flour. Low sugar cookies that make holiday baking easy and delicious! Load them up with cranberries, chocolate, pecans, and seeds! Yum! Ingredients Cookie Base- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
Rating: 4.13
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 8 minutes Servings cookies MetricUS Imperial Course Dessert Votes: 8
Rating: 4.13
You: Rate this recipe! Ingredients Cookie Base
- 1 cup almond flour
- 2 tablespoons almond butter
- 2 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 tablespoon gelatin
- 1-2 tablespoons orange zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- chocolate chunks
- dried cranberries or raisins
- raw pecans chopped or walnuts
- cranberries fresh
- coconut flakes
- pumpkin seeds
- Preheat oven to 350F. Line a baking tray with parchment paper.
- In a bowl combine all ingredients for cookie base and stir with a spatula until really well combined and the dough sticks together. Then stir in any desired ad ins.
- Use an ice-cream scoop and make 10 cookies. Place on a baking tray lined with parchment paper and bake on 350F for 12-15 minutes until golden.
Healthy Chocolate Donuts Made With Sweet Potato
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Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations!
Print Recipe Healthy Chocolate Donuts Made With Sweet Potato Healthy paleo chocolate glazed donuts made with sweet potato instead of flour! Easy baked donut recipe perfect for celebrations! Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Info Cook Time 15 minutes Prep Time 10 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 110Rating: 3.85
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
This is the food processor I use and love!
Ingredients Donuts- 1 small white sweet potato raw minced in food processor
- 2 large eggs
- 3 tablespoons coconut oil
- 1/4 cup black cocoa powder or regular cocoa
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons coconut flour
- 2 tablespoons arrowroot flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup chocolate chips
- 1/4 cup coconut oil
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil (see notes for the one I use).
- In a food processor or blender combine all ingredients for donuts until smooth (the minced sweet potato gets blended raw with the other ingredients).
- Transfer batter to a pastry bag and pipe the batter into the donut pan.
- Bake on 350F for about 15-18 minutes until a toothpick when inserted comes out clean. Cool before spooning out of pan and cooling on a cooling rack.
- Melt ingredients for glaze over low heat in a double boiler. Remove as soon as coconut oil is melted and whisk until smooth. Allow to cool slightly to thicken before pouring over donuts.
Healthy Paleo Pumpkin Pie Donuts
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Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations!
Print Recipe Healthy Paleo Pumpkin Pie Donuts Easy paleo pumpkin spice glazed donuts made with white sweet potato. A healthy donut recipe that tastes like the real deal! Perfect donut recipe for fall celebrations! Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
Rating: 3.61
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 46Rating: 3.61
You: Rate this recipe! Recipe Notes
This is the donut pan I use.
Ingredients Donuts- 1 small white sweet potato raw (or regular sweet potato)
- 1/4 cup coconut flour
- 1/4 cup coconut sugar
- 2 tablespoons arrowroot flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
- 2 tablespoons water optional: to thin the batter, if your is too thick
- 2 large eggs
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut butter coconut manna
- 1/4 cup maple syrup
- 2-3 tablespoons boiling water
- 1/8 teaspoon ground nutmeg
- dash of pumpkin pie spice
- pinch of sea salt
- Preheat oven to 350F. Generously grease a donut pan with coconut oil.
- Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
- Scoop batter into a piping bag or plastic bag and fill donut pan with batter. Bake on 350F for 30 minutes then cool before gently scooping donuts out with a spoon.
- Bring coconut butter to room temp, until it's drizzly and liquidy- you can do this by putting the jar into a bowl of hot water until it melts. In a bowl blend ingredients together with a spatula until smooth.
- Set donuts on a cooling rack and pour glaze over.
Healthy Paleo Chocolate Cupcakes With Frosting
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Fluffy paleo chocolate cupcakes made in the blender in 5 minutes! These chocolate cupcakes are made with healthy ingredients, avocado buttercream, and natural sprinkles!
Print Recipe Healthy Paleo Chocolate Cupcakes With Frosting Fluffy paleo chocolate cupcakes made in the blender in 5 minutes! These chocolate cupcakes are made with healthy ingredients, avocado buttercream, and natural sprinkles! Ingredients- 1 cup cashew butter I use Trader Joe's
- 4 large eggs
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 4.08
You: Rate this recipe! Recipe Notes
- Frosting is this avocado chocolate pudding- it makes a super yummy smooth chocolate-y frosting!
- Other frosting options: frosting from my blackout chocolate cake or my life-changing paleo cupcakes.
- These are the natural sprinkles I use.
Info Cook Time 15-25 minutes Prep Time 5 minutes Servings cupcakes, depending on size MetricUS Imperial Course Dessert Votes: 12
Rating: 4.08
You: Rate this recipe! Recipe Notes
- Frosting is this avocado chocolate pudding- it makes a super yummy smooth chocolate-y frosting!
- Other frosting options: frosting from my blackout chocolate cake or my life-changing paleo cupcakes.
- These are the natural sprinkles I use.
Ingredients
- 1 cup cashew butter I use Trader Joe's
- 4 large eggs
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Grease a muffin pan with coconut oil. You can bake 4 extra large bakery style cupcakes using a super sized muffin pan or 8 regular cupcakes using a standard muffin pan.
- In a high speed blender combine all ingredients until smooth.
- Pour batter 3/4 way up the muffin pan and bake on 350F until a clean knife when inserted into the middle of a cupcake comes out clean. Cook for about 15 minutes for regular size and 20-25 minutes for extra large.
Healthy Vegan Vanilla Ice-Cream
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No ice-cream machine needed to make this healthy vanilla ice-cream. This dairy free vegan ice-cream is made with just a blender and a metal bowl. An easy paleo ice-cream made with coconut milk and dates.
Print Recipe Healthy Vegan Vanilla Ice-Cream No ice-cream machine needed to make this healthy vanilla ice-cream. This dairy free vegan ice-cream is made with just a blender and a metal bowl. An easy paleo ice-cream made with coconut milk and dates. Ingredients- 2 13.66 cans full fat canned coconut milk
- 1/2 packed cup medjool dates pitted
- 2-4 tablespoons maple syrup to taste
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- dash of ground cinnamon optional
Rating: 4.21
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 14
Rating: 4.21
You: Rate this recipe! Ingredients
- 2 13.66 cans full fat canned coconut milk
- 1/2 packed cup medjool dates pitted
- 2-4 tablespoons maple syrup to taste
- 1 tablespoon vanilla extract
- 1/2 teaspoon sea salt
- dash of ground cinnamon optional
- Puree ingredients in a high speed blender until smooth.
- Pour into a metal bowl and chill in the freezer, whipping with a silicone spatula every 15 minutes until it reaches desired consistency.
Paleo Gluten Free Chocolate Chip Cookie Skillet
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Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends!
Print Recipe Paleo Gluten Free Chocolate Chip Cookie Skillet Healthy paleo cookie skillet made in 5 minutes in the food processor. The best gluten free chocolate chip cookie with a gooey inside and nice crust. Easy to make paleo dessert to share with friends! Ingredients- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
Rating: 4.12
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 17
Rating: 4.12
You: Rate this recipe! Ingredients
- 1/3 cup almond butter
- 1 tablespoon coconut oil
- 2 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 1 large egg or flax egg: 1 T flax to 3 T water
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup chocolate chips
- Preheat oven to 350F. Grease a 5-6" cast iron pan with coconut oil.
- In a food processor blend all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips, pour into a 5-6" cast iron pan and bake on 350F for 20-25 minutes until golden. Allow to set before serving.
Best 5 Minute Chocolate Avocado Pudding
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Best creamiest chocolate pudding made with avocados! A healthy paleo dessert made in five minutes. This dairy free chocolate pudding tastes better than the real deal and is made with only a handful of healthy ingredients!
Print Recipe Best 5 Minute Avocado Chocolate Pudding Best creamiest chocolate pudding made with avocados! A healthy paleo dessert made in five minutes. This dairy free chocolate pudding tastes better than the real deal and is made with only a handful of healthy ingredients! Ingredients- 2 medium avocados pitted and peeled
- 6 tablespoons cocoa powder
- 6 tablespoons maple syrup
- 1/2-1 teaspoon sea salt to taste
- 1/2-1 teaspoon vanilla extract to taste
- squeeze of lemon juice
Rating: 3.49
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 81
Rating: 3.49
You: Rate this recipe! Ingredients
- 2 medium avocados pitted and peeled
- 6 tablespoons cocoa powder
- 6 tablespoons maple syrup
- 1/2-1 teaspoon sea salt to taste
- 1/2-1 teaspoon vanilla extract to taste
- squeeze of lemon juice
- In a food processor blend all ingredients for 1-3 minutes until smooth. Serve or store in fridge for 4-5 days.
Fudgy Avocado Sweet Potato Brownies
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Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies.
Print Recipe Fudgy Avocado Sweet Potato Brownies Best fudgy paleo brownies made with avocado and sweet potatoes! Easy flourless brownies with avocado buttercream frosting! Ultra-rich, veggie-packed, decadent, triple-chocolate, healthy brownies. Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Info Cook Time 40 minutes Prep Time 10 minutes Servings brownies MetricUS Imperial Course Dessert Votes: 43Rating: 3.44
You: Rate this recipe! Recipe Notes
Make mashed sweet potato by steaming sweet potato chunks, then mashing in a food processor or by hand.
Ingredients Brownies- 1 cup mashed sweet potato see notes on how to make
- 1 avocado pitted, peeled
- 2 large eggs
- 1/2 cup cocoa powder
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 avocado pitted, peeled
- 1/3 cup cocoa powder
- 1/4 cup soft medjool dates
- 1/4 cup maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of a 8" by 8" baking dish with parchment paper.
- Blend ingredients for frosting in a food processor until smooth, then chill in fridge or freezer until brownies are ready.
- In a food processor combine ingredients for brownies until smooth. Spread batter into a 8" by 8" baking dish.
- Bake on 350F for 40 minutes, then cool before frosting. Optional: top with mini chocolate chips. Side note: it's best to store these in the fridge or freezer- I like them frozen!
Healthy Paleo Lemon Layer Cake
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Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer.
Print Recipe Healthy Paleo Lemon Layer Cake Healthy paleo lemon layer cake with sweet potato frosting. Easy gluten free cake made with sweet potatoes, not flour! A quick paleo dessert recipe, perfect for summer. Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Info Cook Time 1 hour Prep Time 25 minutes Servings servings MetricUS Imperial Course Dessert Votes: 4Rating: 4.75
You: Rate this recipe! Recipe Notes
Optional cake toppings: bee pollen, lemon wedges, glaze- either powdered sugar for non-paleo or coconut butter glaze for paleo.
Ingredients Cake- 2 cups raw white sweet potato minced in food processor
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 4 large eggs
- 3/4 cup cassava flour
- 1/4 cup coconut flour
- 1/4 cup lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups white sweet potato cubed
- 1/4 cup soft medjool dates pitted
- 1/4 cup maple syrup
- 1 tablespoon lemon zest
- 1-3 tablespoons lemon juice to taste
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup full fat coconut milk solid part off the top of can
- 1/2 cup powdered sugar optional for non-paleo
- Preheat oven to 350F. Line the bottom of two 7" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for about 60 minutes, then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.
Blackout Healthy Paleo Chocolate Cake
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Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious.
Print Recipe Blackout Healthy Paleo Chocolate Cake Blackout healthy paleo chocolate cake. Best gluten free chocolate cake- made with sweet potato and avocados! An easy paleo birthday or celebration cake that is moist and delicious. Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
Rating: 3.69
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Info Cook Time 45-50 minutes Prep Time 20 minutes Servings servings MetricUS Imperial Course Dessert Votes: 211Rating: 3.69
You: Rate this recipe! Recipe Notes
Optional toppings: chocolate chips and/or chocolate glaze.
How to make chocolate glaze: in a double boiler over medium heat melt 1/4 cup coconut oil, 1/4 cup cocoa powder, and 2 tablespoons maples syrup. Once melted remove from heat, cool and use.
Ingredients Cake- 2 cups raw sweet potato minced
- 2 large eggs
- 3/4 cup black cocoa powder or regular
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 1 3/4 cup sweet potato cubed
- 1/2 cup avocado
- 1/2 cup soft medjool dates pitted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
- In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
- Divide batter in-between the two cake pans. Bake on 350F for 45-50 minutes then chill in freezer while you make frosting.
- For frosting, steam sweet potato cubes, then drain water, and chill in ice bath until cool. Then blend ingredients for frosting together in food processor until smooth and chill until ready to frost. See recipe notes on how to top off the cake. Store in fridge.