chai + persimmon coconut panna cotta cooking time: 10 mins prep time: 10 minutes chilling time: 6 hours
2 ½ tsp powdered gelatin 3 tbsp water
1 - 15 oz can coconut milk + 2 tbsp coconut milk ¼ cup coconut sugar 2 pinches cardamom 2 pinches ground cloves ½ tsp cinnamon ¼ tsp ginger 3 inch piece of vanilla bean, scraped
2 large ripe fuyu persimmons
3 tsp coconut flakes honey
1.divide water into 2 bowls: 2 tbsp in 1 bowl, 1 tbsp in the other 2. sprinkle 1 ¾ tsp gelatin in the bowl with 2 tbsp water + stir. sprinkle remaining ¾ tsp gelatin into bowl with 1 tbsp water + set both aside. gelatin will clump up + this is ok 3. in a small pan, heat the coconut milk, sugar, spices + vanilla 4. remove milk mixture from stove + strain into a mixing bowl 5. whisk in the 2 tbsp of gelatin mixture into the milk so that the gelatin melts 6. fill desired jars or bowls ¾ of the way full with milk mixture. place in fridge to solidify for at least 3 hours 7. after coconut mixture is set, start making persimmon topping by pureeing the persimmons with 2 tbsp of coconut milk until smooth 8. move persimmon mixture to a small pan + bring to a boil. remove from heat + whisk in remaining gelatin mixture until it melts 9. spoon persimmon mixture into set coconut milk containers + place back in fridge to set for at least 3 hours 10. when you are ready to serve, toast coconut flakes in a skillet on the stove for 2 - 3 minutes, stirring frequently to ensure the flakes do not burn 11. sprinkle the toasted coconut flakes on the panna cottas 12. drizzle with honey + serve
**** if you do not like coconut, you can substitue almond milk
Orange Chocolate Date Truffles We’ve always taken issue with the decadent Valentines day desserts. Don’t get us wrong. Like. We get it. Chocolate is tasty. Ordering dessert gives the impressions that you’re generous. Sharing it makes you look romantic. And, like Cher Horowitz said, “Anything you can do to draw attention to your mouth is good.” When you’re two bottles of wine deep, the chocolate bombe with a cheese course chaser sounds like a great plan– but no one wants a pound of heavy cream fermenting in their gut while they’re making out.
We say, skip that shitty chocolate lava cake and invite your date back to your place for Orange Chocolate Date truffles.
Despite being raw, vegan, paleo friendly, and gluten free, we assure: these truffles are delicious. They taste like little nuggets of raw brownie batter, but you can eat 12 servings without risking a mid-fuck fart. They are a cocoa-covered miracle.
A hit of seasonally appropriate citrus gives these truffles a fragrant zing. Use the leftover orange for old fashioneds – or some morning-after mimosas.
Chocolate Date Truffles
1 ½ cups pitted Dates– whatever’s the cheapest in your grocery store’s bulk section
1 cup oily Nuts– like Walnuts, Pecans, or Cashews. Maybe Hazelnuts, Pistachios or Macadamias. *Decidedly Not Peanuts, you weirdo*
½ cup Cocoa Powder– plus another ½ cup for dusting, set aside
1 tbsp Orange Zest
2-4 tbsp Orange Juice
Makes: 24 bite-sized truffles
Your food processor or blender, combine the Dates, Nuts, ½ cup Cocoa Powder, and Orange Zest. Buzz it up with pulses until things get nice and chopped. If your Dates were nice and moist (hey-ooo), you might need to scrape down the sides once or twice to keep things moving. Switch your machine to a constant processing/blending, and add the Orange Juice a tablespoon at a time. You might only need 2 tbsp, but, if your Dates were really dry, it might take all 4. Keep blending until things make a mostly smooth, dense paste that kind of pulls away from the walls of the bowl. It shouldn’t glop on your hand when you poke it and it should easily hold its shape when pinched into a ball.
If your mixture looks wet or loose, or you added too much OJ by mistake, don’t panic. You can add up to another ½ cup of Cocoa powder to absorb liquid without making a major impact to the flavor.
Using two spoons (or, if you’re real precise, a 1 oz portion scoop), scoop 2tbsp lumps of the Date mixture into the reserved Cocoa powder. Lightly toss it around to coat on all sides and, using your palms, roll it into a ball.
These keep in the fridge covered with plastic wrap for about a week, but ours have never made it more than a night or two. If you get real enthusiastic about these, they freeze pretty well. In either case: keep them stored in an air-tight container! Serve with wine and/or a 30 Rock Netflix marathon. Obviously.
can coconut milk, chilled1 tsp honey1/2 tsp cinnamon1/2 tsp vanilla extractPinch of ground cloves
Place the ingredients for the cake into a blender or food processor. Pulse until everything is evenly combined.
Press the mixture into a mini cheesecake pan or any springform baking pan. Blend together the chilled coconut cream (spooned from the top of the can), honey, cinnamon, vanilla, and ground cloves until completely combined. Spread on top of the cakes.
I thought I’d died and gone to heaven when I tried one of these things…and my husband’s coworker told him I needed to go into business selling these hahaha. I’ll take that as one of the highest forms of compliment, and to be honest these delicious little treats are SO easy to make.
Yes they are ONLY treats, and therefore should NOT be eaten regularly, but once in a while we all deserve a little decadence ;).
I mixed in some peanut butter with mine, because my husband doesn’t like pure almond butter, but if you’re sticking 100% paleo, then just double the almond butter, or sub in some other paleo friendly nut butter instead of peanut. This was also my FIRST time making chocolate, so I’m definitely no expert, but I definitely plan to explore more and see what else I can come up with!
1/3 cup coconut oil
1/3 cup melted cacao butter (if you don’t have this, you can replace it with just ¼ cup coconut oil)
2/3 cup cacao powder (or cocoa powder)
¼ cup honey (more if you want it a bit sweeter, judge by taste)
1/3 cup crunchy peanut butter
1/3 cup almond butter
4 tbsp shredded coconut
2 tbsp almond meal
1-2 tbsp honey
Over a double boiler (water filled pot with a glass bowl sitting on top, bring the water to a boil) melt the coconut oil and cacao butter. While this is happening line a muffin tin with paper cupcake cups (or silicone ones if you have them).
Stir in honey once the oil is melted, mix well.
Slowly scoop in the cacao powder, mix until well blended.
Pour about 1 tbsp of chocolate into the bottom of each cupcake cup, pop the tray into the fridge and let the bottom solidify.
In another bowl, mix the peanut butter, almond butter, almond meal, coconut and honey together, set aside.
Once the chocolate bottoms are solid, take them out of the fridge and divvy up the nut butter mixture into the middle of the cup, make sure to not fill the cups to the edge.
Pour the remaining chocolate over the cups, covering the nut butter. Divide the chocolate evenly and put the cups back in the fridge.
Let sit for about 1 hour, peel off the paper cup and enjoy!
fresh crustless pumpkin pie 2 sugar pumpkins (different from jack-o-lantern pumpkins) 1 cup dates ¾ cup coconut milk 1 tsp ground cinnamon 1 tsp pumpkin pie spice 1 tsp vanilla extract 2 large eggs, beaten (or vegans can substitute arrowroot powder or cornstarch) 1 can coconut cream, refrigerated
1. preheat oven to 375 degrees. clean outside of pumpkins + place on a baking sheet and cook for 40 - 45 mins 2. when pumpkins are done cooking, remove from oven + allow to cool 3. cut pumpkins in half + scoop out seeds + pulp + discard. scoop out pumpkin meat 3. place pumpkin meat + remaining ingredients except coconut cream in a food processor or blender and puree until smooth 4. pour filling into pie dish or individual serving dishes + bake at 350 degrees for 45 - 50 minutes. you can turn oven up to 375 or 400 for the last 5 mins to brown 5. remove from oven + allow to cool 6. to make coconut whipped cream, open can of coconut cream + place in a chilled bowl then beat with hand mixer for 3 mins. store in fridge until ready to use 7. to make parfaits, start by layering scoop of pumpkin, then top with whipped cream. continue rotating layers until glass is full + you end with whipped cream. garnish with pinch of cinnamon (optional)
*** if making vegan version, allow to cool + then place in fridge to set for 3 hours
When I stumbled upon this decadent chocolate cake recipe I had to share it with you.
It’s hard to believe that it’s Paleo! Full of nutritious ingredients this chocolate cake will make you feel good about eating dessert. No guilt here….hey why not have 2 pieces right!
Decadent Chocolate Cake with Ganache
Prep Time 50 min
For the cake
4 tbsp raw honey
8 tbsp finely ground almond flour
2 tbsp cocoa powder
¼ tsp baking powder
½ tsp pure vanilla extract
For the filling
½ cup full fat coconut milk
½ cup raw cocoa butter
1/3 cup raw cocoa powder
4 tbsp raw honey
2 tbsp chopped roasted hazelnuts
Line an 8 inch spring-form pan with parchment paper and preheat the oven to 350°F (180°C).
In a large bowl beat the eggs with honey and vanilla extract for about 5 minutes or until pale and fluffy. Combine the almond flour, cocoa powder and baking powder, then gently fold into the mixture.
Pour mixture into spring-form pan and bake for 40-50 minutes or until a toothpick comes out clean when inserted. Remove cake and set aside to cool completely.
Remove the cake from the spring-form pan and cut into thirds width-wise with a cake wire cutter or a sharp knife.
To make the filling, place the cocoa butter, coconut milk and honey in a heatproof bowl set over a pot of simmering water. Stir until the cocoa butter is fully melted. Bottom of the bowl should not touch the water. Add the cocoa powder and mix well until all ingredients are well incorporated and smooth.
Let the filling cool for 5 minutes then refrigerate for 30 minutes or until slightly thicken.
To assemble the cake, place the first layer on a cake stand. Spread the ¼ of filing in an even layer. Stack the next layer and spread it with ¼ of filing. Place the last layer on top and spread the rest of the filling around cake.
Refrigerate cake for at least 4 hours or overnight before serving. Just before serving decorate the cake with chopped hazelnuts if using.
Another one of my paleo Filipino dessert experiments that came out so good. This one is purple yam pie also called “ube halaya” in Filipino. Ube is a favorite among the pinoy desserts and I love creating new recipes around it. I brought these pies to my gym, Pink Iron, not expecting such a great reaction from the ladies. They loved them. I got a lot of requests for the recipe so here it is.
Elana’s pantry has an amazing pie crust recipe that I really love. I just followed it and added about 3 tbsp of raw honey depending on the type of pie I’m making. I didn’t pre-bake it because I was baking the filling as well. I also used greased muffin pans instead of a single pie pan for individual serving. http://www.elanaspantry.com/paleo-pie-crust/. If you have trouble viewing, I cut and pasted the recipe below.
Paleo Pie Crust
2 cups blanched almond flour
¼ teaspoon celtic sea salt
2 tablespoons coconut oil
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes
Makes 1 pie crust
If you wish to use this almond flour pie crust for a pie that requires baking, simply do not pre-bake it. Load it up with your filling and bake according to the recipe of your choice, or until your pie is all the way cooked through.
Purple Yam Filling
3 small to medium purple yam steamed for 30mins or until fully cooked (insert a fork in the middle of the yam, if it goes through easily, it’s done)
¼ cup softened Kerrygold butter or any butter from grassfed cows (You can substitute with coconut oil. I used butter for the creamy taste and texture.)
½ can coconut cream
3 free range eggs
½ cup raw honey
1 tsp vanilla extract
¼ tsp salt
Pre heat oven to 350F. Peel and mash the yams. Place all ingredients in food processor and mix until puréed and creamy. Pour the yam mixture in each pie crust. Transfer in the oven and bake for 25-30 mins. Remove from the oven and allow to cool in the refrigerator before frosting with coconut cream.
Coconut cream frosting
½ can coconut cream
¼ cup raw honey
2 tbsp arrowroot powder diluted in 3 tbsp water
¼ cup coconut manna (Nutiva) also known as coconut butter (this added a rich flavor)
¼ tsp salt
¼ tsp vanilla extract
Bring the coconut cream to low simmer. Add the raw honey and coconut manna. When the coconut manna is fully dissolved and coming to a low simmer, add the rest of the ingredients. The arrowroot will thicken the mixture, so remove from heat after you get a pasty consistency. Cool at room temperature then transfer to freezer. Leave in the freezer until its semi solid; about 3 hours. Whip it with a hand mixer until it forms a frosting consistency.
You can start frosting the pies. For more flavor, melt 2 tbsp paleo approved chocolate chips and ½ tsp coconut oil. Mix them then drizzle on top of the frosted pies. Have fun gobbling and sharing.