Paleo Desserts 4 Ways
Watch how to make them here:
Paleo Flourless Chocolate Torte
INGREDIENTS
9 ounces unsweetened chocolate, cubed
½ cup virgin coconut oil
3 eggs
½ cup unprocessed, honey
1 teaspoon pure vanilla extract
Pinch of sea salt
PREPARATION
1. Preheat oven to 275˚F/140˚C.
2. Microwave chocolate and coconut oil in 30-second intervals, stirring in between, until melted. Let cool to room temperature.
3. In a separate bowl, add eggs, honey, vanilla, and salt. With a hand-mixer, beat for 3-5 minutes, or until frothy.
4. Add half of the chocolate mixture to the egg mixture. Fold until incorporated. Add remaining half and repeat.
5. Divide mixture evenly among lightly greased 4-inch ramekins.
6. Place ramekins onto a baking tray. Place tray onto the top oven rack. Fill the bottom of the baking tray with an inch of water. Bake for 20 minutes, or until the center of the torte is set and no longer jiggly.
7. Let cool before serving.
8. Garnish to your liking.
9. Enjoy!
Inspired by the recipe here
Paleo Strawberry Cheesecake
INGREDIENTS
Filling
2 cups raw cashews
2 cups strawberries, hulled
1 ripe banana
¼ cup raw honey
¼ cup virgin coconut oil
1 lemon, juiced
1 teaspoon vanilla extract
Crust
1½ cups almonds
½ cup medjool dates, pitted
¼ cup unsweetened shredded coconut
½ teaspoon pure vanilla extract
Pinch of salt
PREPARATION
1. In a medium-size bowl filled with water, add cashews. Refrigerate overnight. Discard cashew water.
2. In the bowl of a food processor, place cashews, strawberries, banana, honey, coconut oil, lemon juice, and vanilla extract. Process until smooth. Set aside.
3. In the bowl of a food processor, place almonds, dates, coconut, vanilla, and salt. Pulse until mixture resembles a coarse crumble.
4. Divide the crust mixture evenly among lightly greased ramekins. Press the mixture into the bottom and sides of the ramekins.
5. Evenly divide strawberry filling among the ramekins. Refrigerate for 1 hour.
6. Garnish to your liking.
7. Enjoy!
Inspired by the recipe here
Paleo Blueberry Cobbler
INGREDIENTS
1 cup almond flour
½ cup sliced almonds
¼ cup virgin coconut oil, melted
2 tablespoons unprocessed, organic maple syrup
½ teaspoon additive-free cinnamon
Pinch of nutmeg
Pinch of sea salt
24 ounces fresh blueberries
1 lemon, juiced
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. In a medium-size bowl, combine almond flour, sliced almonds, coconut oil, maple syrup, cinnamon, nutmeg, and salt. Set aside.
3. Divide the blueberries evenly among ramekins. Squeeze the lemon juice over the blueberries.
4. Sprinkle the almond mixture over the blueberries.
5. Bake for 30-35 minutes, or until browned.
6. Let cool before serving.
7. Garnish to your liking.
8. Enjoy!
Inspired by the recipe here
Paleo Chocolate Mousse
INGREDIENTS
6 ounces unsweetened chocolate, cubed
12 ounces additive/BPA-free organic coconut cream, refrigerated overnight
4 ounces all natural coconut milk
⅓ cup unprocessed organic honey
1 teaspoon pure vanilla extract
PREPARATION
1. In a small microwave-safe bowl, microwave chocolate on medium-high heat in 30-second intervals, stirring in between, until chocolate is melted. Let cool.
2. In a medium-size bowl, add the coconut cream, coconut milk, honey, and vanilla. Whisk until incorporated. Fold in the melted chocolate.
3. Divide evenly among ramekins. Refrigerate for 1 hour.
4. Garnish to your liking.
5. Enjoy!