DESSERTS & COCKTAILS |
JUST BECAUSE YOU’VE GONE PALEO doesn’t mean you have to forgo the occasional sweet treat or cocktail. Make room for a few indulgences here and there to help you never feel deprived. Here are some refreshing frozen desserts, decadent baked goods, and boozy beverages that won’t sabotage your weight-loss efforts, if enjoyed in moderation.
The dates are the secret to these rich brownies’ ooey-gooey texture.
1 cup walnuts
1/2 cup unsweetened cocoa powder
1/4 cup organic coconut powder
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Medjool dates, pitted
1/2 cup honey
3 large eggs, lightly beaten
Coconut oil
1 cup coconut cream concentrate (melted)
1. Preheat oven to 325°.
2. Place walnuts and next 5 ingredients (through salt) in a food processor; pulse until ground. Add dates and honey; pulse until smooth.
3. Combine walnut mixture and eggs in a bowl; stir until mixed well.
4. Pour into a 9 x 13-inch baking dish greased with coconut oil. Bake at 325° for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean without moist crumbs clinging.
5. Cool pan on rack. Spread coconut cream concentrate over brownies. Cut into squares.
YIELD | SERVES 8 (SERVING SIZE: 1 SQUARE)
CALORIES 362; FAT 19g (sat 7g, mono 2g, poly 7.3g); PROTEIN 7g; CARB 39g; FIBER 4g; CHOL 70mg; IRON 1mg; SODIUM 131mg; CALC 39mg
SIMPLE SWAPS
Have Your Cake
Thanks to hard work by Paleo enthusiasts, you can find recipes for cakes, cookies, and even banana bread without too much trouble. Almond flour, coconut oil, maple syrup, and honey will be the trick to producing baked goods anyone—Paleo or not—can love.
Tender, short cookie crust meets a luscious, tart, lemony topping in these decadent treats.
Crust:
4 cups almond flour
1/2 cup arrowroot starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup pure maple syrup or honey
2 teaspoons pure vanilla extract
1 cup coconut oil, melted
Topping:
4 eggs
3/4 cup pure maple syrup or honey
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 tablespoon arrowroot starch
1. Preheat oven to 325°.
2. To prepare crust, combine almond flour and next 6 ingredients (through coconut oil). Press mixture into a 9 x 13-inch pan greased with coconut oil. Bake at 325° for 20 minutes or until golden brown.
3. While crust is baking, prepare topping. Combine eggs and next 4 ingredients (through arrowroot starch) in a large bowl, stirring with a whisk until smooth. Pour lemon mixture over baked crust. Bake 20 minutes or until set. Cool on rack. Cover and chill 2 hours.
YIELD | SERVES 16 (SERVING SIZE: 1 SQUARE)
CALORIES 378; FAT 29g (sat 13g, mono 7.8g, poly 6g); PROTEIN 8g; CARB 27g; FIBER 3g; CHOL 47mg; IRON 1mg; SODIUM 134mg; CALC 94mg
SIMPLE SWAPS
Crust Concern?
When making pies or tarts, you can get creative with the crust by using coconut or almond flour; crushed almonds, pecans, or walnuts; and lard. You won’t miss the traditional white flour crust, and you may be able to get away without baking, depending on the filling.
This creamy coconut custard should be made the night before. Sprinkle with cinnamon before serving. We strained the custard before chilling to ensure it would be smooth.
3/4 cup honey
1/2 cup arrowroot starch
1/8 teaspoon salt
3 (13.5-ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/8 teaspoon ground cinnamon
1. Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.
YIELD | SERVES 10 (SERVING SIZE: ABOUT 2/3 CUP)
CALORIES 174; FAT 6g (sat 4.5g, mono 0.5g, poly 0.5g); PROTEIN 0g; CARB 32g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 68mg; CALC 2mg
SIMPLE SWAPS
Cool Custard
Coconut milk can stand in for dairy in sweet sauces and custards. Otherwise, the eggs, vanilla, and any fruit you might add will, of course, be fine, and you can use honey instead of refined sugar.
1/3 cup almonds
1/4 cup shredded unsweetened coconut
2 dates, pitted
1 teaspoon water
1 teaspoon melted coconut oil
2 large avocados
6 tablespoons coconut nectar
1/2 cup fresh lime juice
1 tablespoon honey
5 tablespoons melted coconut oil
4 tablespoons melted coconut butter
1/4 teaspoon lime zest
1. Place almonds in food processor; pulse until almonds are ground. Add coconut, dates, and 1 teaspoon water; pulse until dough forms. Add coconut oil; pulse until oil is incorporated into dough.
2. Press dough into the bottom of a 6-inch springform pan; set aside.
3. Combine avocados, nectar, juice, and honey until smooth and creamy. Add oil, butter, and zest. Blend to incorporate. Pour over crust. Chill 8 hours.
YIELD | SERVES 12 (SERVING SIZE: 1 SLICE)
CALORIES 208; FAT 19.4g (sat 14.4g, mono 2.4g, poly 1g); PROTEIN 2g; CARB 10g; FIBER 3g; CHOL 3mg; IRON 1mg; SODIUM 4mg; CALC 19mg
They’re a fruit and creamy-rich—perfect for freezing on a stick.
1/4 cup water
6 tablespoons honey
2 cups chopped, peeled avocado
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1/8 teaspoon kosher salt
1. Combine 1/4 cup water and honey in a saucepan over medium heat. Cook 4 minutes, stirring to dissolve agave. Remove from heat; cool to room temperature. Place honey mixture, avocado, rind, juice, and salt in a food processor; process until smooth. Divide mixture evenly among 6 (4-ounce) ice-pop molds. Top with lid. Freeze 4 hours or until thoroughly frozen.
YIELD | SERVES 6 (SERVING SIZE: 1 ICE POP)
CALORIES 130; FAT 7.3g (sat 1.1g, mono 4.9g, poly 1g); PROTEIN 1g; CARB 17g; FIBER 3g; CHOL 0mg; IRON 0mg; SODIUM 44mg; CALC 7mg
SIMPLE SWAPS
Avocado for dessert?
It really works, believe it or not. When you need to give a dessert richness and creaminess, avocados can serve the purpose. Cheesecake knockoff? Mash in some avocados. Mousse? Again, that smooth avocado texture can help you achieve the result you need.
Although complex black plums, with their winey flavor, taste and look spectacular in this refreshing granita, you can use most any variety.
1 cup water
2/3 cup honey
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 whole allspice
11/2 pounds black plums, quartered and pitted
2 tablespoons fresh lime juice
3/4 cup basil leaves
1. Place first 6 ingredients in a large saucepan over medium-high heat; bring to a boil. Reduce heat; simmer for 15 minutes or until plums begin to fall apart, stirring occasionally. Place pan in a large ice-filled bowl; cool completely, stirring occasionally. Discard allspice.
2. Place the plum mixture, lime juice, and basil in a blender; process until well blended. Press the plum mixture through a fine sieve over a bowl, and discard solids. Pour the mixture into an 8-inch square glass or ceramic baking dish. Cover and freeze until partially frozen (about 2 hours). Scrape with a fork, crushing any lumps. Freeze for 3 hours, scraping with a fork every hour, or until completely frozen.
YIELD | SERVES 8 (SERVING SIZE: ABOUT 1/2 CUP)
CALORIES 107; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 23g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 38mg; CALC 9mg
Finish off the evening with a spicy-sweet iced dessert featuring mango, orange juice, and fresh lime juice. Garnish with additional red pepper for more kick.
4 cups cubed, peeled ripe mango
6 tablespoons honey
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3/8 teaspoon ground red pepper
Dash of salt
1. Combine all ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; let stand 10 minutes. Pour mixture into a blender; process until smooth. Strain through a sieve over a bowl, and discard solids. Pour into an 11 x 7-inch baking dish; cool. Cover and freeze for 45 minutes; scrape with a fork. Freeze. Scrape every 45 minutes until completely frozen (about 6 hours). Remove from freezer; scrape with a fork until fluffy.
YIELD | SERVES 6 (SERVING SIZE: ABOUT 1/2 CUP)
CALORIES 136; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 1g; CARB 35g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 2mg; CALC 15mg
Island Sunrise Smoothie
Play with your food: Have fun by serving smaller portions in hollowed-out limes.
2 cups chopped papaya
1/2 cup orange juice
1 tablespoon honey
2 teaspoons fresh lime juice
Pinch of salt
1 cup frozen (1/2-inch) cubed mango
1 cup frozen strawberries
1. Place first 5 ingredients in a blender; process until smooth. Add mango and strawberries; process until smooth.
YIELD | SERVES 3 (SERVING SIZE: 1 CUP)
CALORIES 131; FAT 0.7g (sat 0.2g, mono 0.2g, poly 0.2g); PROTEIN 2g; CARB 33g; FIBER 4g; CHOL 0mg; IRON 1mg; SODIUM 59mg; CALC 39mg
Melons are at their peak season June through September. Make this smoothie with ripe, in-season fruit for a great-tasting, refreshing drink when the weather’s hot. Garnish with additional diced melon, if desired.
21/2 cups chopped, seedless watermelon
1/2 cup fresh orange juice
2 teaspoon honey
21/2 cups (1-inch) cubed cantaloupe, frozen
1 cup (1-inch) cubed honeydew melon, frozen
1. Place first 3 ingredients in a blender; process until smooth.
2. Remove center piece of blender lid; secure blender lid on blender. With blender on, drop cantaloupe and honeydew through the center of lid; process until smooth.
YIELD | SERVES 4 (SERVING SIZE: 1 CUP)
CALORIES 102; FAT 0.5g (sat 0.1g, mono 0.1g, poly 0.2g); PROTEIN 2g; CARB 25g; FIBER 2g; CHOL 0mg; IRON 1mg; SODIUM 25mg; CALC 22mg
Orange, Banana, and Pineapple Frappé
A frappé is similar to a fruit juice or other liquid smoothie, but it’s made with a larger proportion of fruit than dairy. Garnish with a twist of orange zest, if desired. To skip the dairy, substitute unsweetened vanilla cultured coconut milk for the low-fat yogurt.
22/3 cups frozen sliced bananas (about 3 medium bananas)
3/4 cup pineapple juice
1/2 cup orange sections (about 1 large orange)
1/2 cup coconut milk
1 tablespoon flaked sweetened coconut
2 tablespoons fresh orange juice
1 cup fresh pineapple chunks
1. Place all ingredients in a blender; process until smooth. Serve immediately.
YIELD | SERVES 4 (SERVING SIZE: ABOUT 1 CUP)
CALORIES 194; FAT 1.3g (sat 0.8g, mono 0.2g, poly 0.1g); PROTEIN 4g; CARB 46g; FIBER 4g; CHOL 2mg; IRON 1mg; SODIUM 28mg; CALC 90mg
Section the oranges over a bowl, and reserve the juice to make this dressing for the salad.
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon grated peeled fresh ginger
2 cups cubed fresh pineapple
3/4 cup sliced peeled kiwifruit (about 2 kiwifruit)
1 large navel orange, peeled and sectioned
1/4 cup flaked unsweetened coconut, toasted
1. Combine first 4 ingredients in a large bowl. Add pineapple, kiwifruit, and orange; toss gently to coat. Sprinkle with coconut. Cover and chill until ready to serve.
YIELD | SERVES 6 (SERVING SIZE: ABOUT 1/2 CUP)
CALORIES 85; FAT 1.3g (sat 0.9g, mono 0.1g, poly 0g); PROTEIN 1g; CARB 19g; FIBER 2g; CHOL 0mg; IRON 0mg; SODIUM 11mg; CALC 26mg
Roasted Nectarines with Coconut Custard
Roasting the nectarines concentrates their natural sugar, and they’re especially fine served with this egg-rich sauce. Peaches or plums also roast well.
Sauce:
1/8 teaspoon salt
4 egg yolks
1/3 cup honey
1 cup plus 2 tablespoons coconut milk
1/4 teaspoon vanilla extract
Nectarines:
6 medium nectarines, halved and pitted (about 2 pounds)
Cooking spray
1 tablespoon honey
Verbena sprigs (optional)
1. To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup honey, beating 2 minutes with a mixer at medium-high speed.
2. Heat 1 cup coconut milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to honey mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in remaining 2 tablespoons coconut milk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
3. Preheat oven to 400°.
4. To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Drizzle nectarines evenly with 1 tablespoon honey. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce. Garnish with verbena sprigs, if desired.
YIELD | SERVES 6 (SERVING SIZE 2 NECTARINE HALVES AND 1/4 CUP SAUCE)
CALORIES 279; FAT 6.7g (sat 3g, mono 2g, poly 1.5g); PROTEIN 5.3g; CARB 55g; FIBER 4g; CHOL 125mg; IRON 1mg; SODIUM 87mg; CALC 66mg
It’s fine to make this punch ahead; just hold off on adding the apple cider—which adds bright and effervescent notes—until right before serving.
1/2 cup water
1/4 cup honey
3 cinnamon sticks
3/4 cup brandy
1 apple, cored and diced
1 pear, cored and diced
1 cup black seedless or Concord grapes
31/2 cups leftover dry white wine, such as sauvignon blanc (a little more than 1 [750-milliliter] bottle)
13/4 cups certified organic sparkling apple-cranberry cider (such as Martinelli’s)
1. Combine 1/2 cup water, honey, and cinnamon sticks in a small saucepan over medium-high heat; cook until honey dissolves, stirring as needed. Pour mixture into a large bowl; cool for about 10 minutes. Stir in brandy. Add diced apple and pear; toss to coat. Cool completely.
2. Strain brandy mixture into a large pitcher, reserving apples and pears. Discard cinnamon sticks. Thread apples, pears, and grapes onto 10 short skewers or cocktail picks. Return any remaining fruit to the pitcher. Stir in wine and cider. Fill 10 glasses with ice. Divide punch evenly among glasses; garnish each glass with a fruit skewer.
YIELD | SERVES 10 (SERVING SIZE: ABOUT 3/4 CUP)
CALORIES 175; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 22g; FIBER 2g; CHOL 0mg; IRON 4mg; SODIUM 5mg; CALC 13mg
You’ll love the heady flavors in this version of the classic Spanish drink. It’s a good make-ahead option for entertaining; add the club soda just before serving.
2 teaspoons whole allspice
1/4 teaspoon whole cloves
1 (3-inch) cinnamon stick, broken in half
1 (3 x 1-inch) strip orange rind
1 (750-milliliter) bottle merlot or other red wine, chilled and divided
1/3 cup honey
1 sachet Mulling Spice Blend
1/2 cup fresh orange juice (about 1 large orange)
1 (16-ounce) bag frozen unsweetened strawberries
1/2 orange, thinly sliced and cut in half
1 (12-ounce) can club soda
1. Combine whole allspice and next 3 ingredients (through orange rind) on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine 1 cup wine, honey, and sachet in a small saucepan; bring to a simmer. Cook 5 minutes. Remove from heat; cool. Discard sachet. Pour mixture into a pitcher; add remaining 3 cups wine. Chill thoroughly. Add juice, strawberries, orange slices, and club soda.
YIELD | SERVES 8 (SERVING SIZE: 1 CUP)
CALORIES 143; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 19g; FIBER 1g; CHOL 0mg; IRON 1mg; SODIUM 14mg; CALC 24mg
SIMPLE SWAPS
Avoid sweet wines
Choose the drier varietals such as cabernet sauvignon, Côtes du Rhône, and pinot noir for reds; for whites, stick to pinot gris, pinot grigio, or sauvignon blanc.
Sparkling Rosemary-Peach Cocktails
A heady punch of woodsy rosemary creates an herbaceous riff on the classic Bellini.
3/4 cup water
1/2 cup agave nectar or honey
1 (3-inch) rosemary sprig
2 ripe peeled peaches, cut into 1-inch pieces
1 (750-milliliter) bottle Champagne or sparkling wine, chilled
1. Combine first 3 ingredients in a small saucepan; bring to a boil. Remove from heat; cool to room temperature. Strain rosemary syrup in a sieve over a bowl; discard solids. Cover and chill at least 1 hour.
2. Place rosemary syrup and peaches in a blender, and process until smooth. Strain mixture through a sieve over a bowl; cover and chill at least 4 hours. Spoon about 2 tablespoons peach syrup into each of 8 Champagne flutes, and top each serving with about 1/3 cup Champagne.
YIELD | SERVES 8 (SERVING SIZE: 1 CUP)
CALORIES 126; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 17g; FIBER 0g; CHOL 0mg; IRON 0mg; SODIUM 1mg; CALC 3mg
This is the perfect warm-weather cocktail. Made with fresh mint, cilantro leaves, and chopped cucumber, it’s refreshing and fabulous.
2 cups chopped English cucumber
1/2 cup mint leaves
1/3 cup agave nectar
1/4 cup cilantro leaves
1 lime, sectioned and juiced
Dash of salt
1/2 cup tequila blanco
3/4 cup chilled tonic water
1. Combine first 6 ingredients in a food processor; pulse until smooth. Scrape mixture into a bowl; stir in tequila. Chill. Strain. Stir in tonic water. Serve over ice.
YIELD | SERVES 6 (SERVING SIZE: ABOUT 1/3 CUP)
CALORIES 114; FAT 0g (sat 0g, mono 0g, poly 0g); PROTEIN 0g; CARB 19g; FIBER 1g; CHOL 0mg; IRON 0mg; SODIUM 45mg; CALC 0mg
SIMPLE SWAPS
Know Your Spirits
Going cold turkey will be tough for oenophiles and others who cherish an evening drink. While cutting out alcohol is a good idea for your liver and your Paleo diet, if you feel the need to imbibe and you aren’t a big fan of hard cider, look for alcohols that aren’t grain-based. These include vodka, red wine, white wine, rum, and tequila.
