DESSERTS

Chocolate Pudding

Serves: 1| Prep Time: 5 minutes| Cook time: 10 minutes|

Ingredients:

1/3 Cup Natural Cocoa Powder

1 teaspoon Vanilla Extract (Optional)

2 Cups Pitted Medjool Dates

1/3 Cup Chia Seeds

Directions

Bring water to boil in a kettle. Put all ingredients in a bowl. Empty freshly boiled water over the ingredients just sufficient to cover. Keep aside until wholly cool.

As soon as the mixture is cooled to room temperature, put all the ingredients into your blender or food processor puree until totally smooth. Scrape down the sides too.

Pour into a large bowl and refrigerate for 1 to 3 hours. Remove and enjoy!

Chocolate Ice Cream Fudge Brownies with Strawberries

Serves: 1 | Prep Time: 7 minutes| Cook time: 15 minutes|

Ingredients:

Ingredients for Chocolate Brownie Crust:

1 Cup Natural Almonds

1 Cup Natural Walnuts

1 Cup Soft Fresh Pitted Medjool Dates

1/4 tsp Sea Salt

1 teaspoon Vanilla Extract

3-4 Tablespoon Natural Cocoa Powder

Ingredients for Chocolate Ice Cream Layer

¼ Cup Plus 2 Tablespoon Cocoa Powder

4 Tablespoon Maple Syrup (Coconut Sap or Agave)

1 handful (to taste) Mini Vegan Chocolate Chips

5 Large Ripe Avocados (Pitted and Peeled)

½ Cup All Natural Pure Cashew Butter

1 teaspoon Vanilla Extract

½ teaspoon Instant Espresso (Optional)

Strawberry Topping:

You can either chop up strawberries or delightfully place them on top of this recipe prior to serving or you can crush 1-2 cups of strawberries with a squeeze of fresh lemon and a little drop of liquid stevia and pour that over each just prior to serving.

Coconut Whipped Topping:

Prior to serving to add a spoonful of fresh coconut whipped cream is a wonderful way to top this recipe.

Directions

Put all the crust ingredients in the food processor; process until the mixture is flaky dough. Use a healthy non-stick cooking oil to grease an 8x8 pan or line the pan with a big piece of parchment paper for trouble-free removal. Press evenly the dough into the bottom of the baking pan.

Put all the chocolate ice cream fudge ingredients apart from mini chocolate chips into a dirt-free food processor; puree until fully smooth stopping intermittently to scrape down the sides. Mix in the mini chocolate chips with your clean hand. Then spread on top of chocolate brownie crust.

Keep in the refrigerator for 3 hours or overnight. Take from the refrigerator, allow standing for 5 to 10 minutes before dicing, cut, add strawberries or strawberry sauce as the case may be and coconut whipped cream. Serve without delay.

Lime Pie Bliss Balls

Serves: 1| Prep Time: 5 minutes| Cook time: 30 minutes|

Ingredients

¼ Cup Ground Flax

Juice 1 Lime

Zest 1 Lime

¼ Cup Water

Extra Coconut

2 Cups plain raw cashews

1 Cup super ripe Medjool pitted dates

3 Scoops Protein Powder

1 Tablespoon Vanilla Extract

¼ Cup Unsweetened Coconut

Directions

Put the 2 cups cashew to a food processor and puree until it is powdery in nature. Add 3 scoops protein powder; process until it is well mixed. Add ground flax and unsweetened coconut; puree until well mixed. Add the dates, vanilla extract, lime juice, lime zest, and water.

Mix together until dough consistency. Remove the dough from the food processor, put in a bowl. Start to roll protein balls into 1-inch balls. Roll protein balls in browned until fully coated. Put balls on a serving plate or a bowl, cover and put in the refrigerator.

Note: The main lime dough maybe really sticky. To make it simple to work with, out it in the refrigerator for 20 minutes prior to rolling into balls.

Thai Iced Tea

Serves:1 | Prep time: 5minutes | Cook time: 35 minutes |

Ingredients:

8 Assam black tea bags

¼ cup honey

2 cups coconut milk

1 whole star anise

2 cardamom pods

5 cups water

Directions

Boil water; stir in the honey, add the tea bags, cardamom, and star anise. Cover and soak for 30 minutes. Ice the tea in the refrigerator, until it is at room temperature, possibly chill if you have the patience. Load a glass with ice, fill the glass ¾ of the way with the chilled tea, ensure that it is chilled so that it won’t thaw the ice cubes hence you have a watery tea on your hand.

Top each glass with 2 to 4 tablespoons coconut milk.

Serve straight away!

Keep the excess produced tea apart from the coconut milk in the fridge for one week.

Paleo Jello Shapes

Serves: 1| Prep time: 5 minutes| Cook time: 20 minutes|

Ingredients

4 cups unsweetened fruit juice

3 tablespoons unflavored gelatin powder

Directions

Empty 1 cup juice into a bowl; drizzle the gelatin over it and keep aside.

Put the remaining juice in a saucepan over a medium heat for 10 minutes. Don’t bring to boil.

Toss hot juice into the gelatin until deliquesce, slightly cream the molds with a bite-sized paintbrush and a little amount of macadamia oil or another healthy oil that does not congeal when cold. Empty the liquid into the molds, then cautiously put the molds in the fridge. Freeze for 6 hours, until set and

Chill for 6 hours, until set. Run a small knife around the sides so as to make the shapes easier.

Store in a refrigerator until ready to serve.

Lemon Bars

Serves: 1| Prep time:5 minutes | Cook time: 35 minutes|

Ingredients

Crust

3/4 cup blanched almond flour

¼ cup coconut flour

½ cup coconut oil or butter

½ cup Swerve

½ teaspoon Celtic sea salt

Filling

½ teaspoon baking powder

¼ teaspoon Celtic sea salt

4 Tablespoon lemon juice

3 large eggs

½ cup Swerve

Directions

Crust

Preheat oven to 325⁰F. Grease an 8 x 8 square glass dish. Mix all the crust ingredients in a medium bowl. This is going to be solid cookie crust; press onto the bottom of the dish. Put in an oven to pre-heat the crust. Sauté for 15 minutes or until slightly brown. Take down from the oven and place aside to cool.

Filling

Beat the ingredients for the filling until thoroughly mix in a medium bowl. Empty the mixture uniformly over pre-heated crust and sauté again for 15 to 20 minutes or until set. Let its cool. Keep in the refrigerator in an airtight container. You have about 16 bars to serve and enjoy as you desired.

Almond Cherry Power Cookies

Serves: 16 cookies| Prep time: 15 minutes | Cook time: 15 minutes |

Ingredients

½ teaspoon ground ginger

¼ teaspoon sea salt

½ teaspoon baking soda

½ cup unsulfured and unsweetened dried cherries, sliced

¼ cup dark chocolate pieces (80% cacao)

¼ cup diced almonds

2 tablespoons ground chia seeds

½ cup unsalted almond butter, unsweetened

½ cup ground flaxseed

½ cup arrowroot powder

½ cup unsweetened applesauce

1 tablespoon pure maple syrup

2 teaspoons ground cinnamon

1 teaspoon lemon juice

3/4 teaspoon ground nutmeg

Directions

Preheat the oven to 350°F; line 2 baking sheets with parchment paper.

Toss together ½ cup hot water and ground chia seed; allow standing at room temperature whilst you work on the rest of the ingredients.

In the same vein, combine the ginger, nutmeg, lemon juice, cinnamon, maple syrup, applesauce, arrowroot, flaxseed, and the almond butter in a bowl of a mixer. Blend on a medium speed to mix completely.

Add the thickened chia mixture to the bowl together with the baking soda; mix again until totally combined. Stir in the chocolate pieces and the cherries.

Use a big spoon drop the dough on the lined baking sheets. Slightly wet your fingers with warm water and tenderly press the mounds down so as to make to flatten them a little. Shower the tops of the cookies with sliced almonds.

Cook for 15 minutes, until golden brown around the edges and the almonds, are equally slightly browned. Leave on a wire rack to cool absolutely before serving.

Blueberry Galette

Serves: 1| Prep time: 10 minutes| Cook time: 4 hours 46 minutes |

Ingredients

Pastry

¼ cup pure maple syrup

5 tablespoons cold grass-fed unsalted butter

2 ¼ cups cashew flour*

¼ cup plus 3 tablespoons arrowroot powder

1 tablespoon coconut flour

¼ teaspoon sea salt

Filling

2 cups blueberries

1 lemon zest

Egg Wash

1 large egg yolk

1 tablespoon full-fat coconut milk

1 tablespoon maple syrup

1 tablespoon coconut sugar

2 teaspoons arrowroot powder

1½ teaspoons fresh lemon juice

*May be replaced with finely ground and blanched almond flour

Directions

Combine the cashew flour, arrowroot, coconut flour, and sea salt in a food processor; process for 15 seconds until mixed. Add the maple syrup; puree for 15 seconds until blend and flaky.

Add the cold butter, one tablespoon at a time; throb the food processor a number of times in-between, until the butter becomes like a pea in size and the dough begin to join together. With you dirt free hands, make the dough into a firm ball and even out it into a disc. Enclosed it securely with plastic wrap and put it in the refrigerator to cool for 4 hours.

After the dough has been chilled enough, preheat the oven to 325ºF. Put the dough in between two large pieces of parchment paper on an even surface. Carefully roll the dough into a 12-inch diameter circle that’s a roughly ½ inch thick. Transfer the dough and the parchment to a baking sheet.

Put all the filling ingredients in a bowl; slowly stir until mixed. Spoon the filling into the center of the rolled pastry. Fold up the pastry sides so that there are roughly 2 inches over the top outside boundary of the filing. Bring together any cracks or gaps.

Toss together the coconut milk and the egg yolk. Use a pastry brush to lightly brush the egg wash on the top of the pastry. Put the galette into the preheated oven; cook for 45 minutes or until the top becomes golden brown. Serve and enjoy warm!

Strawberry Lemonade Popsicles

Serves: 10| Prep time: 5minutes | Cook time: 5minutes |

Ingredients

1 pound strawberries, hulled and halved

¼ cup light-colored raw honey

½ cup water

¼ cup fresh lemon juice

Directions

Combine strawberries, honey, lemon juice, and water in a blender. Put blender on the lowest setting just until mixed with little pieces of strawberries still obvious, 5 to 10 seconds, however depending on the brand or model of the blender.

Separate the mixture between popsicles molds; chill for at the minimum 6 hours. To loosen the popsicles from the mold before serving run them under warm water.

Per Serving: Calories: 79 |Total fat: 0.1 g| Carbs: 20.6 g| Protein: 0.3 g|

Cinnamon Baked Stuffed Apples

Serves: | Prep time: 5 minutes| Cook time: 45 minutes |

Ingredients

2 tablespoons honey

¼ cup pecan pieces (finely chopped)

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

4 medium Golden Delicious apples

¼ cup golden raisins

¼ cup raisins

½ cup unfiltered apple juice or cider

4 tablespoons butter (chop into 4 squares)

Directions

At the first, core each apple with care so as not to puncture the bottom of the apple so that the juices will not get away.

Make use of a vegetable peeler to peel a ½ inch layer from the top of each apple.

Combine nutmeg, cinnamon, honey, pecans, raisins, and ¼ cup apple juice.

Fill each cavity of the apple with the mixture; then put in a casserole dish. Pour 1 tablespoon butter on top each of opening.

Empty the remaining apple juice into the dish adjoining the apples.

Cook at 350⁰F for 45 minutes or until the apples are soft. Grease with the juice every 15 to 20 minutes.

Pumpkin Spice Ice Cream

Serves: 1| Prep time: 5 minutes| Cook time: 4 hours 20 minutes|

Ingredients

½ teaspoon grated nutmeg

½ cup grade B maple syrup (or honey)

1 cup roasted sugar pumpkin purée (or canned pumpkin)

1 teaspoon bourbon vanilla extract

1 can light coconut milk

1 can regular coconut milk

1 cinnamon stick

1 teaspoon whole allspice

½ teaspoon whole cloves

Directions

Toss together the spices, coconut milk, and sweetener in a saucepan.

Slowly boil and then reduce the heat straight away to simmer. Simmer for 10 minutes; then move from the heat. Strain the ice cream mixture into a bowl removing the spices; stir in pumpkin. Then use plastic wrap to cover. See to it that you press the plastic wrap directly on the liquid to avoid condensation. This is because if water drop into the mixture, it will only make ice cream “icy” instead of creamy. Put in the freezer to chill for at least 2 hours. Remove it from the refrigerator; add the vanilla extract.

Follow the manufacturer’s instructions, use ice cream maker to process the chilled ice cream mixture.

If you wish to add any toppings to the ice cream, ensure to do that during in the last 5 minutes of mixing when the mixture is still in soft consistency

Put the ice cream into an airtight container. Use a sheet of plastic wrap directly on the surface of the ice cream so that freezer does not burn it. Freeze until thickens, at least 2 hours.

To serve, put at room temperature for 15 minutes. Drizzle with a small number of pumpkin seeds and cinnamon

Cranberry Chocolate Gingerbread Cake

Serves: 10| Prep time: 20 minutes| Cook time: 30 minutes|

Ingredients

1 tablespoon ground ginger

1 lemon zest

2½ teaspoons fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon baking soda*

½ teaspoon cinnamon

¼ teaspoon sea salt

¼ teaspoon ground cardamom or black pepper

¼ cup dark chocolate chunks

8 ounces fresh cranberries

¾ cup maple syrup, divided

¼ cup unsalted butter, ghee, or palm shortening

½ cup coconut crystals (palm sugar)

4 eggs

¾ cup unsweetened almond butter or sunflower butter

¼ cup coconut flour

2 tablespoons unsweetened cocoa powder

*If you are using sunflower butter, sub baking soda for 2 teaspoon baking powder

Directions

Preheat oven to 350⁰F. Grease lightly a 9-inch cake dish with coconut or butter and then line the bottom of the dish with a circular piece of parchment paper.

Sauté ½ cup of maple syrup and the cranberries in a small saucepan place over medium-high heat for 10 minutes, until the berries have popped. Slightly mash them using the back of a spoon or a ladle. Remove and keep aside.

Similarly thaw the butter, remaining ¼ cup maple syrup, and ½ cup coconut crystals until the sugars are dissolved, about 10 minutes over medium heat in small saucepan. Remove from heat; keep aside.

Add cardamom, cinnamon, baking soda, vanilla extract, lemon zest, ginger, coconut flour, lemon juice, unsweetened cocoa powder, unsweetened almond butter or sunflower butter, eggs and sea salt to a food processor or blend. Process for 30 seconds on high until completely mixed and smooth. Add thawed butter mixture and blend together for 30 seconds. Empty the resulting mixture into a ready cake pan.

Put chocolate chunks and spoonfuls of the cooled cranberry compote all around the pan, then swirl with a knife until mostly combined. Cook for 30 minutes, until a toothpick inserted at the center, comes out clean. Place on a wire rack for 1 hour to cool before serving.

Tightly wrap the leftovers and store in the refrigerator.

You can serve and enjoy with extra cranberry compote and coconut milk whipped cream if you preferred.

Note: You will require preparing a double batch of the cranberry compote if you want to serve it over top.

Strawberry Donuts

Serve: 1 | Prep time: 30 minute| Cook time: 20 minutes|

Ingredients

½ cup coconut milk, warm

¼ cup honey

1 teaspoon apple cider vinegar

1 teaspoon pure vanilla extract

½ cup coconut flour

¼ cup freeze dried strawberries, ground to a powder

½ teaspoon baking soda

4 large eggs (room temperature)

3 tablespoons coconut oil or ghee, thawed

¼ teaspoon sea salt

Topping

1 teaspoon honey

¼ cup freeze dried strawberries, coarsely ground

1-ounce raw cacao butter, thawed

2 tablespoons coconut butter

Directions

Preheat a doughnut maker. Preheat the oven to 350⁰F, if you are using a doughnut pan; grease the pan generously with butter. Use a stand mixer or electric hand mixer, pulse the eggs with the coconut oil on a medium-high speed until creamy.

Add the vanilla, vinegar, honey, and milk; beat again until combined. Sieve using a fine mesh sifter, strain the remaining dry ingredients into the bowl. Pulse on high until smooth.

Spoon the mixture into a big Ziploc bag, seal the top, and clip one of the bottom corners

Scoop the batter into a large Ziploc bag, seal the top, and clip one of the bottom corners.

Empty the mixture into the doughnut molds; filling it wholly.

Bake until the doughnut machine indicator goes off by itself. As for the oven, cook for 17 minutes. Remove the doughnuts; cool on a wire rack. If required, trim.

Prepare the glaze by mixing honey, coconut butter, and cacao butter in a deep bowl.

Keep in the refrigerator for 5 minutes to firm.

As the donuts become totally cooled, dip them in the glaze; and then dip the tops in the ground up strawberries. Put in the freezer for 20 minutes so that the glaze can set. Serve