DESSERTS

Autumn Morning Muffins

These muffins are filled with the foods of the harvest—crisp, tart apples, cinnamon, and pumpkin. Almond meal and flaxseed flour replace white flour for a gluten-free baked good with a hearty, delicious flavor. Store flaxseed flour, which becomes rancid quickly, in a covered container in the refrigerator.

• 2 large eggs • 1 cup pumpkin puree • ½ cup applesauce • ½ teaspoon vanilla • 1¼ cups almond meal • ¼ cup flaxseed flour • 2 teaspoons baking powder

• ¼ teaspoon baking soda • 1 teaspoon cinnamon • ½ teaspoon ginger • ½ teaspoon cloves • ½ cup chopped walnuts • 1 cup Granny Smith or McIntosh apples, peeled and chopped

Preheat oven to 350 degrees F. Combine the eggs, pumpkin puree, applesauce, and vanilla in a large mixing bowl. Sift the dry ingredients and add to the egg mixture. Fold gently to mix. Stir in the walnuts and the apples.

Bake for 20 to 30 minutes, or until browned and set. These muffins freeze beautifully for later use.

Serves 4

Caveman Custard

Custard is an old-fashioned sort of dish made from eggs and milk. This version is reinvented for the Paleo diet and uses almond milk and honey for flavor. Serve it with fresh fruit for a warm, comforting dessert on a cold winter day.

• 2 cups almond milk • 6 large egg yolks • 3 tablespoons honey

• 1 teaspoon cinnamon • ½ teaspoon nutmeg • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Warm the almond milk in a saucepan until just simmering. Beat the egg yolks in a small mixing bowl. Slowly ladle half the almond milk into the eggs, a few drops at a time, vigorously whisking so the eggs don’t cook.

Transfer the eggs and milk mixture to the saucepan and return to the heat. Add the remaining ingredients and cook over medium heat for 8 minutes, stirring constantly, until the custard thickens slightly.

Pour the custard into an ovenproof casserole dish. Set it in a baking pan and fill the pan with 2 inches of hot water. Slide the pan with the casserole dish carefully into the oven and cook for 30 minutes, or until the custard is set.

Serves 4

Baked Peaches

Peaches are high in sugar, making them an infrequent indulgence on the Paleo diet, but when they’re in season, it’s hard to resist. Select peaches that give slightly to the touch and have a fresh aroma. The base color of the peach should be cream, not green. Green peaches were picked too early and will never be sweet.

• 4 ripe peaches, cut in half • 3 tablespoons olive or coconut oil • 2 tablespoons honey

• 1 teaspoon cinnamon • ½ teaspoon almond extract

Preheat oven to 350 degrees F. Place the peaches on a baking sheet. Mix the remaining ingredients in a small bowl.

Fill the peach cavities with the mixture. Bake for 15 to 20 minutes, or until tender and juicy.

Serves 4

Berry Blitz

Berries are among the healthiest foods you can eat, and should be included several times each week on the Paleo diet. Use fresh berries when they are in season, or try frozen berries during the winter. Simply thaw them for 10 to 15 minutes on the counter.

• 1 cup strawberries, sliced • 1 cup blueberries • 1 cup raspberries • 1 cup blackberries

• Juice and zest of 2 limes • 2 tablespoons honey • ¼ cup fresh mint leaves, chopped

Combine the fruit gently in a serving bowl. In a smaller bowl, mix the lime juice, zest, honey, and mint.

Pour the lime juice mixture over the fruit and mix gently to serve.

Serves 4

Baked Apples

Baked Apples

You can treat these baked apples as either a dessert or a breakfast treat. You’ll find the best cooking apples in mid to late fall. Choose tart but sweet varieties that have a firm texture. Try Winesap, Gravenstein, Jonagold, Fuji, or Pink Lady apples.

• 4 large baking apples • Juice and zest of 1 lemon • 3 tablespoons olive or coconut oil • 3 tablespoons honey

• 1 teaspoon cinnamon • ½ cup raisins • ½ cup chopped walnuts

Preheat oven to 350 degrees F. Wash and core the apples.

Mix the remaining ingredients in a small bowl. Stuff the apples with the mixture. Place the apples on a baking sheet and bake for 30 minutes, or until tender.

Serves 4

Melon Cooler

Honeydew melon is one of the sweetest melons and is delicious in smoothies and slushies. Buy several when they are in season, in mid to late summer, and freeze extra melon cubes for later. Honeydew melon is ripe when it exudes a sweet aroma and has a slightly fuzzy texture.

• 2 cups honeydew melon, cubed • ½ cup lime juice • 1 cup coconut water

• ½ cup ice cubes • 1 teaspoon honey • ¼ cup fresh mint leaves

Puree the melon cubes and the lime juice in a blender until smooth. Add the remaining ingredients and puree again.

Serves 4

Paleo Chocolate Chip Cookies

What kind of dessert section would this be without chocolate chip cookies? Not a very good one, if we do say so ourselves. This recipe does not adhere to super strict Paleo standards, but it is grain free and does not contain any refined sugar. Because of this, they may not be as sweet as you might be used to, but we think that once you try them, you’ll realize that it’s sweet enough for a satisfying treat on a special occasion—just the way a dessert should be.

• 3 cups almond flour • 1 teaspoon baking soda • 2 large eggs • ¼ cup pure maple syrup

• 1 teaspoon pure vanilla extract • ½ cup coconut oil • 1 cup bittersweet chocolate chips

Preheat oven to 375 degrees F.

Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with a hand mixer until well combined.

Fold in the chocolate chips.

On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Makes 2 dozen

Gingerbread Cookies

In this Paleo version of the classic spiced cookie, you’re getting no refined sugar and no grains while enjoying a heavily spiced cookie that makes a perfect treat all year round. Molasses is the key to getting part of the classic flavor in these treats, but if you wish to skip it, you can use maple syrup instead.

• ¼ cup molasses • 2 tablespoons pure maple syrup • 3 tablespoons palm shortening • 1 tablespoon coconut milk • 3 cups almond flour

• 1 teaspoon cinnamon • ½ teaspoon ground ginger • ½ teaspoon ground cloves • ¼ teaspoon ground nutmeg • ½ teaspoon baking soda

Preheat oven to 350 degrees F.

Bring molasses to a boil in a small saucepan. Add the maple syrup, palm shortening, and coconut milk. Stir and remove from heat.

Combine the dry ingredients in a small bowl and pour the molasses mixture on top. Stir well. Chill the dough for 20 minutes.

Roll the dough out to about a ¼-inch thickness. Using cookie cutters, cut out cookies and lay on a parchment-lined baking sheet.

Bake for 10 minutes, remove from oven, and cool. Decorate if you would like, or just serve and enjoy!

Makes 1 dozen

High Fiber Primal Cookies

These deliciously nutty cookies will remind you of your favorite oatmeal cookies, but to your surprise, there are no oats! Loaded with nuts, spices, and coconut, you’ll enjoy the taste of these lightly sweetened cookies, but you won’t miss any of the junk that is in packaged or high sugar varieties.

• 2 cups almond meal • ½ cup ground flax seed • ½ cup unsweetened, shredded coconut • ½ cup raw sunflower seeds • ½ cup raw pumpkin seeds • 1 tablespoon cinnamon

• 1 teaspoon baking soda • 2 large eggs • 1 tablespoon pure vanilla extract • ¼ cup pure maple syrup • ½ cup coconut oil

Preheat oven to 325 degrees F.

In a large mixing bowl, sift the dry ingredients, including the seeds and coconut. In a separate bowl, combine the eggs, vanilla, maple syrup, and coconut oil.

Fold the wet ingredients into the dry and stir until well mixed. Drop the batter by the tablespoonful onto a parchment-lined baking sheet, approximately 2 inches apart.

Bake for 15 minutes, remove from oven, and cool completely before serving.

Makes 1 dozen

Raspberry Muffins

Raspberries add tart flavor and a chewy texture to these hearty muffins. Raspberries are in season in early summer, and again in fall. They are highly perishable, though, and should be refrigerated and stored within a day. Substitute frozen raspberries if you like, but don’t thaw them before stirring them into the batter.

• 2 large eggs • 3 ripe bananas, mashed • ½ cup applesauce • 1 teaspoon vanilla extract • 1¼ cups almond meal

• 2 teaspoons baking powder • ¼ teaspoon baking soda • ¼ teaspoon cinnamon • ¼ cup flaxseed flour • 1 cup raspberries

Preheat oven to 350 degrees F. Spray a muffin pan with cooking spray.

Combine the eggs, banana, applesauce, and vanilla extract in a large mixing bowl. Add the dry ingredients and mix gently.

Fold in the raspberries gently. Pour ½ cup batter in each muffin cup. Bake 20 to 30 minutes, or until browned.

Serves 6

Peach Slushy

Nothing says summer like peaches. Peach ice cream, peach cobbler, and peaches and cream all are sweet treats that bring out the glorious flavor of in-season peaches. This peach slushy makes a delicious summer breakfast and tastes like peach ice cream. Make several bags and keep them in your freezer for a quick breakfast.

• 8 ripe peaches, peeled, pitted, and cubed • 1 cup almond milk

• 1 cup full-fat coconut milk • ½ teaspoon vanilla • 3 tablespoons honey

Combine all the ingredients in a large mixing bowl. Ladle the mixture into plastic quart freezer bags or small freezer-safe containers.

Freeze the mixture overnight, or until firm. To serve, thaw the mixture on the counter for 30 minutes. Scoop the mixture into glasses and enjoy.

Serves 4

Banana Bread

Banana Bread

Believe it or not, this loaf is baked without grains or wheat, and without sugar. Instead, the sweetness comes from very ripe bananas. When your banana skins are almost entirely black, that’s when you know they’ll be good in this recipe. While this is still not something you want to eat every single day, you can indulge in this tasty treat once in awhile without guilt.

• 3 cups almond flour • 2 teaspoons baking soda • 1 tablespoon cinnamon • ¼ cup coconut oil

• 4 large eggs • 2 large, very ripe bananas • 1 tablespoon pure vanilla extract • ½ cup walnuts, chopped and toasted

Preheat oven to 350 degrees F.

Sift the almond flour, baking soda, and cinnamon in a bowl. Add the rest of the ingredients and stir well to combine.

Pour the batter into a loaf pan greased with coconut oil. Bake for 25 to 28 minutes, until toothpick inserted in the center comes out clean.

Cool completely, remove from pan, and slice.

Serves 8 to 10

Flourless Chocolate Delight

This is a deep and rich chocolate cake that will satisfy even the most intense cravings. There’s no sugar besides what’s in the chocolate, so it’s got a deep chocolate flavor that’s not super sweet like many desserts you may be used to. Use the best quality chocolate you can afford and stick to one that is 72- to 85-percent cocoa for the best results—not to mention the least sugar!

• 7 large eggs • 14 ounces bittersweet chocolate, chopped

• 14 tablespoons coconut oil • ¼ cup strong brewed coffee • 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F.

Grease a 9-inch springform pan with oil. Wrap the bottom of the pan in foil.

Beat the eggs with a mixer for about 7 minutes, until frothy and doubled in volume.

Melt the chocolate and remaining oil in either a double boiler or the microwave, stirring frequently to avoid burning. Add the coffee and vanilla.

Carefully fold the chocolate into the eggs and spread the batter in the prepared pan.

Put the pan in a large casserole or roasting pan and pour boiling water in the pan, filling halfway up the sides of the springform pan.

Bake for 18 minutes and insert an instant read thermometer in the center. When it reaches 140 degrees F, the cake is done.

Allow the cake to cool completely before removing the sides of the pan. Cut into slices and serve.

Serves 8

Berry Tart

When making a dish that relies extensively on the flavor of berries—as this one does—it is best to wait until you can get the freshest and ripest berries possible. Not only will they be sweet enough that you won’t need to add any sugar, but their flavor will be fresh and pronounced. If you must use out-of-season berries, you can add a tablespoon or so of honey to the berry mixture.

Filling: • 4 cups fresh mixed berries of your choice • 1 cup water • Juice of 1 lemon

Crust: • 1½ cups almond flour • ¼ teaspoon baking soda • ½ teaspoon cinnamon • ¼ teaspoon nutmeg • ¼ cup coconut oil • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Heat berries, water, and lemon juice in a medium saucepan. Simmer for 15 minutes, stirring and mashing berries periodically.

While fruit is simmering, combine all ingredients for the crust together in a large bowl. When you have a stiff dough, press into a pie pan and bake for 10 minutes. Remove from oven and allow to cool for 5 minutes.

Add the berry mixture to the crust and refrigerate for 1 hour before serving.

Serves 6

Poached Pears

Poached Pears

Fruit makes a perfect dessert for the Paleo diet. It’s sweet, but its natural sugar isn’t bad for you the way that added sugars are. It’s also high in fiber and nutrients, making it an even better choice. These poached pears make an elegant dessert for a dinner party and are easy to put together.

• Juice from 4 large oranges • 1 small piece ginger, peeled • 4 whole cloves

• 1 cinnamon stick • 4 ripe but firm pears, such as Bosc, peeled and cored

Put all ingredients in a small saucepan and add enough water to ensure that the pears are just covered. If any parts of the pears are not covered in liquid, they will turn brown.

Bring to a boil and simmer on low for about 30 minutes. Remove pears.

Bring remaining liquid to a boil and reduce until it is thick and syrupy. Remove the cinnamon stick.

To serve, drizzle the warm pears with the syrup.

Serves 4

Coconut Macaroons

Coconut Macaroons

With only a few ingredients, these coconut treats are lightly sweet and surprisingly easy to whip up. Make sure to use unsweetened coconut so that you get the best flavor, and also no refined sugar. With hints of vanilla, these will bring a taste of the tropics to the end of your meal.

• 6 large egg whites • ¼ cup pure maple syrup

• 1 teaspoon pure vanilla extract • 3 cups shredded, unsweetened coconut

Preheat oven to 325 degrees F.

Beat the egg whites in a stand mixer until they form stiff peaks. Gently fold in the maple syrup, vanilla, and coconut.

Form into 1-inch balls and put on a parchment-lined baking sheet. Bake for 15 to 17 minutes, or until lightly browned.

Cool before serving.

Makes 1 dozen

Primal Brownies

Like many of the dessert recipes you’ll find here, these brownies are a better version of the classic dessert they’re modeled after. They are more rich than sweet, and while they don’t follow the Paleo principle strictly to the letter, they are close enough that we think they fit. As long as you don’t eat the whole pan (it will be difficult!), you should be able to enjoy one of these every now and then without the guilt and remorse that comes with eating the real thing.

• 1 cup coconut oil • 5 ounces bittersweet chocolate • ½ cup pure maple syrup • ¼ cup unsweetened cocoa powder • 4 large eggs

• 1 teaspoon baking soda • 1 tablespoon pure vanilla extract • 1 cup raw, unsalted almond butter • ¼ cup coconut flour

Preheat oven to 350 degrees F.

Mix the coconut oil, bittersweet chocolate, and maple syrup in a small saucepan over low heat. When melted and combined, remove from heat.

Add in the cocoa powder, stir, and set aside.

With a wooden spoon, blend in the eggs, baking soda, and vanilla. Add in the almond butter and stir until combined.

Fold in the coconut flour.

Pour batter into a 9 x 13-inch baking dish that has been lightly greased with coconut oil. Bake for 30 minutes.

Cool completely before cutting and serving.

Makes 1 dozen brownies

Chocolate Almond Butter Candies

If you are in the camp that loves those chocolate peanut butter cups (and who isn’t?), then you’ll love these delightful candies that adhere surprisingly well to the Paleo plan. While they aren’t nearly as sweet as what they are modeled after, they are surprisingly satisfying and, with only two ingredients, they don’t have any of the bad stuff you get from the store-bought variety. Make sure that the almond butter you use for these contains only almonds.

• 1 cup bittersweet chocolate chips

• ½ cup natural almond butter

Melt the chocolate chips on low heat, either in the microwave or on the stove in a double boiler, being extra careful not to burn them.

Using a clean pastry brush, paint the chocolate into candy molds or ice cube trays. Put in the freezer for 10 minutes.

Remove tray from freezer and quickly fill each mold with almond butter. Using the pastry brush again, paint over the tops with the almond butter.

Return to the freezer for 10 more minutes. When the candies are completely hardened, pop out and serve.

Makes 10

Pecan Bark

Roasted and salted nuts go perfectly with the deep, intense flavor of dark chocolate, and you’re sure to love this easy-to-make bark. Use any variety of nuts you like, or even a mixture, if the mood strikes. Either way, you’ll love these sweet and salty treats.

• 12 ounces dark chocolate, chopped

• 1 cup roasted pecans

Melt the chocolate in a double boiler or in the microwave, being extra careful not to burn it. Stir in the nuts and spread the mixture on a parchment-lined baking sheet.

Freeze until solid and break into chunks.

Makes about 1 pound

Chocolate-Banana Milk Shake

This can be a lot of things: an energizing breakfast, a quick snack to pick you up in the middle of the day, or a filling lunch replacement when you’re in a hurry. We like it as a dessert, however, as it is sweet and chocolaty, and a great after-dinner delight. With no added sugar, it comes together fast and satisfies any craving you may have for chocolate or ice cream.

• 1 cup unsweetened almond milk • 1 tablespoon natural peanut butter • 3 tablespoons unsweetened cocoa powder

• 1 large banana • 1 cup ice

Put all ingredients in a blender in the order listed. Blend until smooth and creamy and serve with a straw.

Serves 1