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Paleo Chai Caramel Cheesecake

Paleo Chai Caramel Cheesecake

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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: 4
Rating: 3
You: Rate this recipe! Info Prep Time 1.5 hours Servings slices cheesecake MetricUS Imperial Course Dessert Votes: 4
Rating: 3
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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Dairy-Free Maple Pumpkin Ice Cream

Dairy-Free Maple Pumpkin Ice Cream

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Dairy-free ice cream made with coconut milk and sweetened with coconut sugar and maple syrup. Who says ice cream isn’t a fall dessert? I added in some pumpkin and cinnamon to give this recipe some of that warm autumn flavor.

Print Recipe Dairy-Free Maple Pumpkin Ice Cream Dairy-free ice cream made with coconut milk and sweetened with coconut sugar and maple syrup. Who says ice cream isn't a fall dessert? I added in some pumpkin and cinnamon to give this recipe some of that warm autumn flavor. Ingredients Coconut condensed milk Maple pumpkin puree Ice cream base Info Passive Time 25-30 minutes Prep Time 25 minutes Servings pints MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Info Passive Time 25-30 minutes Prep Time 25 minutes Servings pints MetricUS Imperial Course Dessert Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Coconut condensed milk Maple pumpkin puree Ice cream base Instructions Coconut condensed milk
  1. Combine ingredients in a small sauce pan and bring to a boil stirring occasionally. Once boiling turn down to a simmer for 25-30 min or until the mixture starts to thicken and coats the back of a spoon. Set aside in the fridge to cool.
Maple pumpkin puree
  1. Mix all the ingredients in a small bowl until smooth and set aside.
Ice cream base
  1. Put two cans of full fat coconut milk in the fridge overnight to completely chill the milk. Drain off any water and pour coconut milk into a bowl.
  2. Mix in the cooled coconut condensed milk, vanilla, cinnamon, and salt.
  3. Pour half of the coconut base into the ice cream maker. Add in the sweet pumpkin to the other half of the ice cream mix and pour into the ice cream maker.
  4. Let ice cream mix until thick. The timing will depend on your ice cream maker so check the instructions for best results.
Nutrition Facts Dairy-Free Maple Pumpkin Ice Cream Amount Per Serving Calories 507 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 23g 115% Polyunsaturated Fat 0.01g Monounsaturated Fat 0.02g Sodium 164mg 7% Potassium 14mg 0% Total Carbohydrates 64g 21% Dietary Fiber 2g 8% Sugars 52g Protein 2g 4% Vitamin A 138% Vitamin C 4% Calcium 4% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Pretzels Made With Sweet Potato

Paleo Pretzels Made With Sweet Potato

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Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can’t stop eating them!

Print Recipe Paleo Pretzels Made With Sweet Potato Paleo pretzels made with sweet potato! These gluten-free pretzels are easy to make and they are soft and chewy, like a real soft-baked pretzel. Can't stop eating them! Ingredients Info Passive Time 60 minutes Cook Time 25 minutes Prep Time 15 minutes Servings large pretzels MetricUS Imperial Course Bread, Snack Votes: 19
Rating: 3.79
You: Rate this recipe! Info Passive Time 60 minutes Cook Time 25 minutes Prep Time 15 minutes Servings large pretzels MetricUS Imperial Course Bread, Snack Votes: 19
Rating: 3.79
You: Rate this recipe! Ingredients Instructions
  1. Add warm water and maple syrup to a small cup or bowl and sprinkle yeast over top and set aside for 10 minutes until yeast is bubbly and activated.
  2. Add all ingredients (except egg) to a food processor (or mix by hand). Once dough is combined, cover with a clean towel and let it sit in a still and warm area of the kitchen for 60 minutes until dough has risen.
  3. Preheat oven to 350F. Line a baking tray with parchment paper.
  4. Once dough has risen, knead dough, then divide into four equal parts of dough. Roll out into about 3/4" tubes and fold into pretzel shapes.
  5. Place pretzels on baking tray lined with parchment paper and brush with an egg wash. Sprinkle with sea salt flakes and bake on 350F for 25 minutes.
Nutrition Facts Paleo Pretzels Made With Sweet Potato Amount Per Serving Calories 219 Calories from Fat 45 % Daily Value* Total Fat 5g 8% Saturated Fat 4g 20% Polyunsaturated Fat 0.1g Monounsaturated Fat 0.4g Sodium 429mg 18% Potassium 445mg 13% Total Carbohydrates 43g 14% Dietary Fiber 3g 12% Sugars 9g Protein 2g 4% Vitamin A 191% Vitamin C 43% Calcium 3% Iron 4% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Birthday Cake

Paleo Birthday Cake

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Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests.

Print Recipe Paleo Birthday Cake Easy gluten-free cake made with sweet potatoes. This paleo birthday cake is a rich chocolate blackout cake topped with a creamy sunbutter frosting, made with sweet potatoes. This cake will knock the socks off your guests. Healthy and non-healthy eaters alike love this cake! It's easy to make in a pinch in the food processor. Enjoy! Ingredients Cake Frosting Info Cook Time 45 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Dessert Votes: 15
Rating: 3.87
You: Rate this recipe! Ingredients Cake Frosting Instructions
  1. Preheat oven to 350F. Line the bottom of two 6" spring form cake pans with rounds of parchment paper.
  2. In a food processor mince sweet potato. Then in a blender combine all ingredients for cake until smooth.
  3. Divide batter in-between the two cake pans. Bake on 350F for 45 minutes, then chill in freezer or fridge while you make frosting.
  4. For frosting, steam sweet potato cubes, then drain water, and mash, then combine with rest of frosting ingredients until smooth (about 5 minutes). Frost cake and top with sprinkles or other decoration.
Nutrition Facts Paleo Birthday Cake Amount Per Serving Calories 436 Calories from Fat 180 % Daily Value* Total Fat 20g 31% Saturated Fat 11g 55% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Cholesterol 31mg 10% Sodium 338mg 14% Potassium 1198mg 34% Total Carbohydrates 67g 22% Dietary Fiber 12g 48% Sugars 43g Protein 9g 18% Vitamin A 126% Vitamin C 8% Calcium 23% Iron 42% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Pumpkin Crackers

Sweet Potato Pumpkin Crackers

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Pumpkin fall spice crackers made with sweet potatoes instead of flour!

Print Recipe Sweet Potato Pumpkin Crackers Pumpkin fall spice crackers made with sweet potatoes instead of flour! These grain free and paleo crackers are full of autumn flavors, nice and crunchy, and are perfect paired with a side of vanilla yogurt dip or served on a cheese board. Ingredients Crackers Topping Info Cook Time 35 minutes Prep Time 10 minutes Servings pan MetricUS Imperial Course Side Dish, Snack Votes: 4
Rating: 4.75
You: Rate this recipe! Info Cook Time 35 minutes Prep Time 10 minutes Servings pan MetricUS Imperial Course Side Dish, Snack Votes: 4
Rating: 4.75
You: Rate this recipe! Ingredients Crackers Topping Instructions
  1. Preheat oven to 275F. Line a 9" by 13" baking tray with parchment paper.
  2. Combine ingredients for crackers in a food processor until smooth.
  3. Press cracker dough out flat on the parchment paper (you can use a rolling pin or your hands for this). Make crackers 1/16” thick.
  4. In a small bowl whisk together the cinnamon and coconut sugar for the topping (optional). Sprinkle the topping over the cracker dough and spread out into an even layer. Cut dough into 1-1 1/2” squares.
  5. Bake on 275 for 20 mins. Then move oven temp to 350F and bake for 8-10 mins, then remove any crackers that are dark golden brown (these will be the ones around the edge that have finished cooking first). Return rest of crackers to the oven and bake for another 5 minutes until golden.
Nutrition Facts Sweet Potato Pumpkin Crackers Amount Per Serving Calories 410 Calories from Fat 153 % Daily Value* Total Fat 17g 26% Saturated Fat 12g 60% Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 495mg 21% Potassium 163mg 5% Total Carbohydrates 65g 22% Dietary Fiber 8g 32% Sugars 16g Protein 3g 6% Vitamin A 193% Vitamin C 24% Calcium 11% Iron 17% * Percent Daily Values are based on a 2000 calorie diet.
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Gingerbread Loaf Made With Sweet Potatoes

Gingerbread Loaf Made With Sweet Potatoes

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Easy recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. Gluten free, grain free, and dairy free gingerbread made with real ingredients. Kid approved!

Print Recipe Gingerbread Loaf Made With Sweet Potatoes Easy recipe for healthy paleo gingerbread- made with sweet potatoes instead of flour! This loaf is such a yummy fall treat that is easy to make in a food processor. Gluten free, grain free, and dairy free gingerbread made with real ingredients. Kid approved! Ingredients Info Cook Time 45 minutes Prep Time 8-10 minutes Servings slices- 2 small loafs, or 1 regular MetricUS Imperial Course Bread Votes: 23
Rating: 4.04
You: Rate this recipe! Info Cook Time 45 minutes Prep Time 8-10 minutes Servings slices- 2 small loafs, or 1 regular MetricUS Imperial Course Bread Votes: 23
Rating: 4.04
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line two small bread pans with parchment paper (5.75 " x 3.25").
  2. Mince sweet potato in a food processor until it reaches rice consistency. Add rest of ingredients and combine until smooth.
  3. Evenly divide batter between loaf pans and bake on 350F for 40-45 minutes until golden on top, you will know they are finished baking when a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts Gingerbread Loaf Made With Sweet Potatoes Amount Per Serving Calories 116 Calories from Fat 27 % Daily Value* Total Fat 3g 5% Saturated Fat 2g 10% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 47mg 16% Sodium 138mg 6% Potassium 475mg 14% Total Carbohydrates 18g 6% Dietary Fiber 2g 8% Sugars 10g Protein 3g 6% Vitamin A 81% Vitamin C 1% Calcium 59% Iron 10% * Percent Daily Values are based on a 2000 calorie diet.
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Healthy Paleo Pumpkin Pie 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 Glaze Info Cook Time 30 minutes Prep Time 15 minutes Servings donuts MetricUS Imperial Course Dessert Votes: 46
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: 46
Rating: 3.61
You: Rate this recipe! Recipe Notes

This is the donut pan I use.

Ingredients Donuts Glaze Instructions
  1. Preheat oven to 350F. Generously grease a donut pan with coconut oil.
  2. Dice sweet potato into chunks and mince in a food processor. Add rest of ingredients for donuts and blend until smooth.
  3. 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.
  4. 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.
  5. Set donuts on a cooling rack and pour glaze over.
Nutrition Facts Healthy Paleo Pumpkin Pie Donuts Amount Per Serving Calories 213 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 5g 25% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 53mg 18% Sodium 232mg 10% Potassium 24mg 1% Total Carbohydrates 36g 12% Dietary Fiber 4g 16% Sugars 25g Protein 3g 6% Vitamin A 84% Vitamin C 3% Calcium 4% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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