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Paleo Chai Caramel Cheesecake

Paleo Chai Caramel Cheesecake

Calling all cheesecake fans, have I got a recipe for you!
Dairy-free and grain-free, this creamy cheesecake is made from cashews and coconut milk and sweetened with maple syrup.
Topped with caramel sauce made from coconut sugar and coconut milk for an extra sweet treat.

Print Recipe Paleo Chai Caramel Cheesecake Calling all cheesecake fans, have I got a recipe for you! Dairy-free and grain-free, this creamy cheesecake is made from cashews and coconut milk and sweetened with maple syrup. Topped with caramel sauce made from coconut sugar and coconut milk for an extra sweet treat. Ingredients Fillilng Crust Caramel Topping Info Prep Time 1.5 hours Servings slices cheesecake MetricUS Imperial Course Dessert Votes: 3
Rating: 3.33
You: Rate this recipe! Info Prep Time 1.5 hours Servings slices cheesecake MetricUS Imperial Course Dessert Votes: 3
Rating: 3.33
You: Rate this recipe! Ingredients Fillilng Crust Caramel Topping Instructions Crust
  1. In a food processor, combine the ingredients for the crust until the dough sticks together and is mostly smooth.
  2. Line the bottom of a 8” round springform cake pan with parchment paper. Press the crust dough into the baking dish then set aside.
Filling
  1. Begin by soaking the cashews in boiling water for about 1 hour until they are soft. Once the cashews are soft, drain the water.
  2. In a food processor, blend the cashews until they become a pulp.
  3. Combine the maple syrup and coconut oil in a small saucepan. Heat the maple syrup and coconut oil on the stove to room temperature. Then slowly incorporate the warm maple syrup and melted coconut oil into the cashews while blending. Puree this mixture until completely smooth!
  4. Add in coconut milk to cashew mixture. Make sure the coconut milk is at room temperature. Do not add in any extra liquid that may have risen to the top of the can.
  5. Add the vanilla chai spice and salt to the filling and finish blending.
  6. Pour the filling over the crust. Chill cheesecake in the freezer until it is solid about 3-5 hours. It will still be soft enough to eat.
Caramel Topping
  1. Place all caramel ingredients into a medium sauce pot and set over medium high heat. Stirring frequently bring the caramel to a boil.
  2. Once boiling reduce heat to medium or medium low depending on your stove. You want to keep it at a simmer. Continue to stir frequently for about 15 minutes until it has reduced and thickened just enough to coat the back of a spoon. Set aside to cool.
  3. Once caramel has cooled take the cheese cake out of the freezer and pour caramel over the top. Spread with a knife.
Nutrition Facts Paleo Chai Caramel Cheesecake Amount Per Serving Calories 359 Calories from Fat 234 % Daily Value* Total Fat 26g 40% Saturated Fat 15g 75% Polyunsaturated Fat 2g Monounsaturated Fat 5g Sodium 128mg 5% Potassium 150mg 4% Total Carbohydrates 31g 10% Dietary Fiber 2g 8% Sugars 26g Protein 3g 6% Vitamin C 1% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Mint Chocolate Chip Ice-Cream

Mint Chocolate Chip Ice-Cream

Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe. You DON’T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream.

Print Recipe Mint Chocolate Chip Ice-Cream Mint chocolate chip ice-cream made with avocados! Dairy free and delicious ice-cream recipe that you DON'T even need an ice-cream maker to make this recipe! Love this paleo and vegan recipe for mint chocolate chip ice-cream. Ingredients Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.71
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Dessert Votes: 7
Rating: 4.71
You: Rate this recipe! Ingredients Instructions
  1. In a blender combine all ingredients (except chocolate chips) until smooth. Then stir in chocolate chips.
  2. Pour ice-cream into a metal bowl and chill in freezer overnight or until it reaches ice-cream consistency.
Nutrition Facts Mint Chocolate Chip Ice-Cream Amount Per Serving Calories 174 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 6g 30% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 7mg 0% Potassium 125mg 4% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 14g Protein 1g 2% Vitamin C 3% Calcium 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Blueberry Cream Pie

Blueberry Cream Pie

Blueberry creamy pie made with dairy-free coconut cream filling and a homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe.

Print Recipe Blueberry Cream Pie Blueberry creamy pie made with dairy-free coconut cream filling and homemade paleo coconut flour crust. Fresh and easy summer dessert topped with plenty of fresh blueberries! An easy paleo blueberry cream pie recipe. Ingredients Cust Filling Topping Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 11
Rating: 3.73
You: Rate this recipe! Info Cook Time 15 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 11
Rating: 3.73
You: Rate this recipe! Ingredients Cust Filling Topping Instructions
  1. Preheat oven to 350F. Line the bottom of a 8" pie or tart pan with parchment paper.
  2. In a food processor, combine ingredients for crust until it pulses together and becomes a graham cracker crust consistency.
  3. With your fingers or the bottom of a measuring cup, press crust into the bottom and halfway up the sides of pie pan.
  4. Bake crust on 350F for about 15 minutes until golden, then cool before adding filling.
  5. In a saucepan whisk together all ingredients (except coconut shreds) for filling. Heat on stove until simmers and becomes smooth. Use an immersion blender or transfer to a regular blender to puree until completely smooth of any gelatin clumps. Then stir in coconut flakes.
  6. Pour filling over crust and chill in freezer for about 30-60 minutes or until reaches desired consistency.
  7. Once pie is chilled, top with fresh blueberries and serve. Optional: drizzle lightly with honey or top with ice-cream.
Nutrition Facts Blueberry Cream Pie Amount Per Serving Calories 290 Calories from Fat 117 % Daily Value* Total Fat 13g 20% Saturated Fat 11g 55% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.4g Sodium 164mg 7% Potassium 171mg 5% Total Carbohydrates 40g 13% Dietary Fiber 4g 16% Sugars 20g Protein 5g 10% Vitamin A 1% Vitamin C 4% Calcium 2% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Homemade Fudge

Homemade Fudge

Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand.

Print Recipe Homemade Fudge Easy homemade fudge recipe, made with just two ingredients! Melt in your mouth paleo fudge recipe anyone can make at home in their kitchen. Perfect freezer-friendly healthier candy option to have on hand. Ingredients Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Info Prep Time 5 minutes Servings pieces MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients Instructions
  1. In a saucepan or double boiler, heat coconut milk until hot, but not boiling, then remove from heat and add chocolate chips and set for 30 seconds until melted.
  2. Stir until the mixture is completely smooth, then pour into a 4" by 8" pan lined with parchment paper and cool in the freezer until solid (about 1 hour).
  3. Slice into about 1" squares and serve or store in freezer.
Nutrition Facts Homemade Fudge Amount Per Serving Calories 109 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 5g 25% Sodium 2mg 0% Total Carbohydrates 14g 5% Dietary Fiber 1g 4% Sugars 9g Protein 1g 2% Iron 8% * Percent Daily Values are based on a 2000 calorie diet.
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Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds.

Print Recipe Flourless Chocolate Cake Recipe Flourless chocolate cake recipe. Paleo and dairy free fudgey chocolate cake with a thick layer of chocolate frosting. This easy chocolate cake will win hearts over and make you go back for seconds. Ingredients Cake Glaze Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 111
Rating: 3.71
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Dessert Votes: 111
Rating: 3.71
You: Rate this recipe! Ingredients Cake Glaze Instructions
  1. Preheat oven to 375F. Line the bottom of an 8" spring form cake pan with parchment paper.
  2. In a saucepan, melt butter (or coconut oil) over medium heat then add chocolate chips, remove from heat, and stir until completely smooth.
  3. Add rest of ingredients for cake and whisk until smooth.
  4. Pour batter into the cake pan and bake on 375F for 30 minutes, then cool.
  5. For the frosting, heat coconut milk over medium heat. Once simmering, remove from heat, add chocolate chips, and stir until melted and combined. Whisk until completely smooth, then pour over the cake and chill until it reaches desired consistency (about 1-2 hours in the freezer).
Nutrition Facts Flourless Chocolate Cake Recipe Amount Per Serving Calories 383 Calories from Fat 198 % Daily Value* Total Fat 22g 34% Saturated Fat 14g 70% Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Cholesterol 68mg 23% Sodium 99mg 4% Potassium 184mg 5% Total Carbohydrates 46g 15% Dietary Fiber 6g 24% Sugars 33g Protein 7g 14% Vitamin A 6% Calcium 1% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Spicy Peanut Spaghetti Squash Ramen

Spicy Peanut Spaghetti Squash Ramen

Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family.

Print Recipe Spicy Peanut Spaghetti Squash Ramen Whole30 and vegan spicy peanut ramen! Fast and easy spaghetti squash noodles with spicy peanut lime broth. A healthy vegetarian ramen recipe for the whole family. Ingredients Broth Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.76
You: Rate this recipe! Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Info Cook Time 5 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 41
Rating: 3.76
You: Rate this recipe! Recipe Notes

How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.

Ingredients Broth Instructions
  1. In a fry pan add sliced mushrooms and a drizzle of olive oil. Saute until golden- stirring on occasion. Then set aside.
  2. In a blender or food processor puree ingredients for sauce until smooth. Then combine with vegetable broth in a saucepan and heat on the stove over medium heat until simmering, then remove and set aside.
  3. Add spaghetti squash ramen noodles and sautéed mushrooms to the saucepan and heat until it reaches eating temperature. Top with fresh lime juice/lime wedges, sesame seeds, cilantro, chopped peanuts, and red pepper flakes to taste.
Nutrition Facts Spicy Peanut Spaghetti Squash Ramen Amount Per Serving Calories 613 Calories from Fat 414 % Daily Value* Total Fat 46g 71% Saturated Fat 17g 85% Polyunsaturated Fat 9g Monounsaturated Fat 16g Sodium 1439mg 60% Potassium 940mg 27% Total Carbohydrates 43g 14% Dietary Fiber 12g 48% Sugars 18g Protein 16g 32% Vitamin A 14% Vitamin C 25% Calcium 10% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Avocado Lime Dip

Avocado Lime Dip

Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal.

Print Recipe Avocado Lime Dip Avocado lime dip ready in two minutes! Vegan avocado guacamole dip, perfect dip for veggie sticks, crackers, and chips. Easy paleo and whole30 side dish. This fresh and tasty avocado dip is a life-changing easy meal prep hack- add it to any dish to upgrade your meal. Ingredients Info Prep Time 2-5 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 3
Rating: 4
You: Rate this recipe! Info Prep Time 2-5 minutes Servings servings MetricUS Imperial Course Side Dish Votes: 3
Rating: 4
You: Rate this recipe! Ingredients Instructions
  1. In a bowl mash all ingredients together with a fork and serve.
Nutrition Facts Avocado Lime Dip Amount Per Serving Calories 89 Calories from Fat 72 % Daily Value* Total Fat 8g 12% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 123mg 5% Potassium 188mg 5% Total Carbohydrates 4g 1% Dietary Fiber 3g 12% Sugars 0.2g Protein 0.2g 0% Vitamin C 5% Calcium 0.01% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Creamy Lemon Garlic Dressing (Whole30, Paleo)

Creamy Lemon Garlic Dressing (Whole30, Paleo)

Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe.

Print Recipe Creamy Lemon Garlic Dressing (Whole30, Paleo) Creamy lemon garlic dressing is both whole30 and paleo. This easy dairy free salad dressing tastes like ranch dressing and is made with coconut milk! A healthy oil-free paleo dressing recipe. Ingredients Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 15
Rating: 3.87
You: Rate this recipe! Info Prep Time 5 minutes Servings batch MetricUS Imperial Course Sauce Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients Instructions
  1. In a food processor combine all ingredients until smooth, then serve or store in fridge for 4-5 days.
Nutrition Facts Creamy Lemon Garlic Dressing (Whole30, Paleo) Amount Per Serving Calories 482 Calories from Fat 387 % Daily Value* Total Fat 43g 66% Saturated Fat 36g 180% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 2039mg 85% Potassium 866mg 25% Total Carbohydrates 24g 8% Dietary Fiber 4g 16% Sugars 5g Protein 7g 14% Vitamin A 185% Vitamin C 257% Calcium 14% Iron 44% * Percent Daily Values are based on a 2000 calorie diet.
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Salmon Burgers With Slaw

Salmon Burgers With Slaw

Whole30 salmon burgers with a side of slaw and zesty coconut milk lemon dill dressing. This easy paleo dinner recipe is perfect for meal prep and is SO easy to make! Lemon dill salmon burgers the whole family will love!

Print Recipe Salmon Burgers With Slaw Whole30 salmon burgers with a side of slaw and zesty coconut milk lemon dill dressing. This easy paleo dinner recipe is perfect for meal prep and is SO easy to make! Lemon dill salmon burgers the whole family will love! Ingredients Burgers Slaw Info Cook Time 4 minutes Prep Time 20 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.27
You: Rate this recipe! Info Cook Time 4 minutes Prep Time 20 minutes Servings burgers MetricUS Imperial Course Main Dish Votes: 11
Rating: 3.27
You: Rate this recipe! Ingredients Burgers Slaw Instructions
  1. Combine all ingredients for burgers in a bowl. Shape into four burgers.
  2. Heat a skillet over medium heat on the stove and drizzle lightly in olive oil. Cook burgers for about 2-3 minutes on each side until golden.
  3. In a blender or food processor combine ingredients for slaw (except cabbage)- this will be your dressing. Add shedded cabbage to a large bowl and toss together with dressing and serve with burgers.
There is no Nutrition Label for this recipe yet.
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Spicy Spaghetti Squash Egg Skillet

Spicy Spaghetti Squash Egg Skillet

Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!

Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base Toppings Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4
You: Rate this recipe! Recipe Notes

How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".

Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4
You: Rate this recipe! Recipe Notes

How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".

Ingredients Base Toppings Instructions
  1. Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
  2. Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
  3. Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Nutrition Facts Spicy Spaghetti Squash Egg Skillet Amount Per Serving Calories 226 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 3g 15% Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 279mg 93% Sodium 621mg 26% Potassium 430mg 12% Total Carbohydrates 17g 6% Dietary Fiber 4g 16% Sugars 7g Protein 10g 20% Vitamin A 28% Vitamin C 24% Calcium 9% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.
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