Paleo for Every Day

Missing the creamy texture of yogurt? Chia seed “pudding” stands in as a quick fix enriched with protein and healthful fat but without the dairy. The seeds start off small but plump up as they absorb the almond or coconut milk, creating a tapioca-like consistency. Aside from dessert, chia seed pudding makes for a great snack or satisfying breakfast when combined with extra berries, protein, and/or nuts.

1¾ CUPS UNSWEETENED ALMOND OR COCONUT MILK

2 TABLESPOONS RAW HONEY, GRADE B MAPLE SYRUP, OR AGAVE NECTAR

¼ CUP CHIA SEEDS

1 TEASPOON PURE VANILLA EXTRACT OR 1 WHOLE VANILLA BEAN

1 TABLESPOON RAW CACAO POWDER (OPTIONAL)

1. In a large glass jar or bowl, whisk together the milk, honey, seeds, and extract. If using a vanilla bean, score the length of the pod with the tip of a knife to expose the beans and drop the beans into the mixture.

2. Add cacao (if using). Whisk to combine.

3. Cover and refrigerate the pudding for at least 4 hours or overnight. Stir after the first 30 minutes to redistribute the seeds and again after 3 hours or the next morning if they have settled on the bottom and the pudding has not thickened fully.

4. Discard the vanilla beans before serving.

5. Serve the pudding chilled, and store leftovers in the refrigerator for up to 3 days.

Pumpkin Custard

SERVES 4

As delicious as the pie, this crustless custard has all the flavors you crave without the guilt. The mixture may also work as a base for ice cream. Leftover pumpkin may be frozen for later use.

2 CUPS WATER

1¼ CUPS COCONUT MILK

4 EGGS

½ CUP GRADE B MAPLE SYRUP OR AGAVE NECTAR

¾ CUP CANNED PUMPKIN PURÉE (NOT PUMPKIN PIE FILLING)

1 TEASPOON GROUND CINNAMON

½ TEASPOON GROUND NUTMEG

½ TEASPOON PURE VANILLA EXTRACT

⅛ TEASPOON SEA SALT

1. Preheat the oven to 325°F.

2. In a saucepan, bring the water to a boil.

3. Heat the milk in a small saucepot over medium heat until it is simmering but not boiling.

4. In a separate bowl, whisk together the eggs and syrup.

5. Very slowly pour the warm milk into the egg mixture, whisking constantly.

6. Add the pumpkin and remaining ingredients and whisk well.

7. Pour the mixture into 4 ramekins or small, disposable foil tins. Set the ramekins into a 9-by-13-inch baking dish and pour the boiling water around the ramekins until it reaches halfway up the sides of the ramekins.

8. Bake the custard for 30 minutes or until a toothpick inserted in the middle comes out clean.

9. Serve the custard warm or chilled.

Chocolate Coconut Truffles

MAKES 12 TRUFFLES

Simple to make and easy to keep, these truffles make a delicious and quick treat.

2 CUPS PITTED MEDJOOL DATES

6 TABLESPOONS UNSWEETENED COCONUT FLAKES, PLUS MORE FOR DUSTING

3 TABLESPOONS COCONUT OIL

2 TABLESPOONS RAW HONEY

2 TABLESPOONS UNSWEETENED COCOA OR RAW CACAO POWDER

1. Combine all of the ingredients in a food processor and blend until sticky.

2. Roll the mixture into balls and place them on a parchment-lined plate.

3. Cover the balls with additional coconut flakes, if desired.

4. Chill until the truffles are firm. The truffles will last up to 3 months in the freezer.

Quick and Easy Microwave Brownie

SERVES 1

No need to get out the baking equipment for this easy brownie-like dessert. This recipe is perfect for days when you need a comforting end-of-meal treat.

2 TABLESPOONS ALMOND BUTTER

2 TABLESPOONS WATER

¼ TEASPOON PURE VANILLA EXTRACT

2 TABLESPOONS UNSWEETENED COCOA OR RAW CACAO POWDER

1½ TABLESPOONS RAW HONEY, GRADE B MAPLE SYRUP, OR AGAVE NECTAR

4 TABLESPOONS ALMOND MEAL

1. In a 12-ounce mug, whisk together the almond butter, water, and vanilla.

2. Add the cocoa powder, honey, and almond meal. Whisk until fully combined.

3. Microwave the mug on high for 60 to 90 seconds for a slightly molten center.

4. Serve the brownie with a spoon and Coconut Whipped Cream, if desired.

Coconut Date “Blondies”

MAKES ABOUT 16 BARS

Sometimes you want a blondie over a brownie. This bakeless Paleo version uses dates as a natural sweetener, and plenty of coconut for a rich, guiltless treat.

1½ CUPS UNSALTED RAW CASHEWS

1½ CUPS PITTED MEDJOOL DATES

½ CUP ALMOND BUTTER

½ CUP ALMOND MEAL

½ CUP UNSWEETENED COCONUT FLAKES, PLUS MORE FOR TOPPING

1½ TABLESPOONS COCONUT OIL, MELTED

¼ TEASPOON PURE VANILLA EXTRACT

1. Add the cashews, dates, and almond butter to a food processor or blender and process until mixed.

2. Add the almond meal, coconut flakes, oil, and vanilla extract. Process until a thick dough forms.

3. Press the dough into the bottom of an 8-by-8-inch square baking pan and top with extra coconut flakes.

4. Refrigerate the blondies for 6 hours or overnight. Cut it into square bars and serve. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for about 2 months.

Almond Butter Bites

MAKES 12 BALLS

These no-bake treats can easily stand in as a quick, on-the-go breakfast or light snack. Remember to store ground flaxseed in the refrigerator once it’s opened.

1 CUP ALMOND MEAL

½ CUP GROUND FLAXSEED

½ CUP UNSALTED RAW OR ROASTED ALMOND BUTTER

2 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

½ TEASPOON GROUND CINNAMON

¼ CUP RAW CACAO POWDER (OPTIONAL)

1. Combine all of the ingredients except the cacao powder in a bowl. Stir until it is well combined.

2. Roll the dough into balls and arrange them on a parchment-lined sheet, tray, or plate. Refrigerate the bites until they are firm, about 1 hour.

3. Roll the balls in cacao powder (if using), shaking to remove any excess powder.

4. Store the bites in the freezer for up to 3 months.

Chocolate Chip Cookies

MAKES 12 COOKIES

Every diet should make room for chocolate chip cookies. These Paleo-friendly cookies are every bit as good as the classic cookies you love, but without the wheat and added sugar.

1¼ CUPS ALMOND FLOUR

⅛ TEASPOON SALT

⅛ TEASPOON BAKING SODA

5 TABLESPOONS COCONUT OIL, MELTED

½ TABLESPOON PURE VANILLA EXTRACT

½ CUP RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

1 CUP CHOPPED UNSWEETENED CHOCOLATE OR CHOPPED CHOCOLATE-CHERRY BARK

1. Combine the almond flour, salt, and baking soda in a large bowl.

2. In a separate bowl, stir together the oil, vanilla, and honey.

3. Add the wet ingredients to the dry ingredients.

4. Fold in the chocolate pieces.

5. Shape the dough into 1-inch balls and place them 2 inches apart on a baking sheet lined with foil or greased with coconut oil.

6. Bake the cookies for 7 to 10 minutes or until browned. Transfer the cookies to a cooling rack.

7. Serve the cookies warm or at room temperature. Store leftover cookies in the freezer.

Blueberry Macadamia Squares

MAKES 16 SQUARES

Fruity and delicious, this easy-to-make dessert may be stored in the freezer for a quick, sweet bite. The blueberry topping may also be used like a Paleo-friendly jam to pair with almond butter for snacks and at breakfast.

2 CUPS UNSALTED LIGHTLY TOASTED MACADAMIA NUTS

½ CUP PITTED MEDJOOL DATES

¼ CUP UNSWEETENED COCONUT FLAKES

1 POUND FROZEN BLUEBERRIES

2 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

DASH OF GROUND CINNAMON (OPTIONAL)

1. Place the nuts, dates, and coconut flakes in a food processor or blender, and process until a sticky crumb consistency forms.

2. Transfer the mixture to a 9-by-9-inch baking pan. Press it evenly into the bottom to form a crust.

3. Heat a small saucepan over medium heat. Add the blueberries and cook until the berries begin to break down and release juices, about 5 minutes. Continue to cook until the berries thicken like a jam, being careful not to scorch or burn the bottom, 3 to 5 minutes.

4. Stir in the honey and cinnamon (if using). Cook for 30 seconds more until the ingredients are well combined.

5. Remove the mixture from the heat and allow it to cool for 10 minutes.

6. Pour the blueberry mixture on top of the crust, spreading it evenly to distribute it throughout the pan. Refrigerate until it is firm, about 1 hour.

7. Cut the pie into 2-by-2-inch squares and enjoy. Store leftover squares in the freezer for up to 3 months.

Chocolate-Cherry Bark

MAKES ABOUT 32 SQUARES

The add-in options for this chocolate bark are endless. Try other dried unsweetened fruits, different nuts, almond butter, and even goji berries and cacao nibs. Look for raw cacao paste in “bark” form at natural grocery and health food stores, but if it’s not available, unsweetened chocolate works just fine.

1 POUND UNSWEETENED CHOCOLATE OR RAW CACAO PASTE, CHOPPED

¼ CUP RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

3 TABLESPOONS DRIED UNSWEETENED CHERRIES

2 TABLESPOONS UNSALTED NUTS (OPTIONAL)

2 TO 3 TABLESPOONS UNSWEETENED COCONUT FLAKES (OPTIONAL)

1. Line a 9-by-9-inch baking pan or other small sheet tray with heavy-duty aluminum foil. Crimp the edges of the foil around the pan to create a square with ½-inch-high sides.

2. Prepare a double boiler by setting a large stainless steel bowl over a saucepot with boiling water. Add half of the chocolate to the bowl, stirring frequently with a wooden spoon. Once the chocolate is melted, add the remaining chocolate a little at a time.

3. Once all the chocolate is completely melted, add the honey, cherries, and nuts (if using). Mix well.

4. Pour the mixture evenly into the foil and spread it with a rubber spatula until smooth. Top the mixture with coconut flakes (if using).

5. Transfer the baking pan to the refrigerator and allow the bark to cool for 1 hour.

6. Cut the chocolate into approximately 1-by-1-inch squares for ½-ounce pieces. Store the bark in the freezer in a heavy-duty resealable plastic bag or small tin for up to 3 months.

Almond Butter Cups

MAKES ABOUT 8 CUPS

Just like those peanut butter cups you crave, these Paleo treats will give you that chocolate–nut butter fix with a healthier spin. Store the cups in the freezer, cutting them in half to reduce the portion size, if desired.

8 OUNCES UNSWEETENED DARK CHOCOLATE, CHOPPED

4 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

½ CUP ALMOND BUTTER

½ TEASPOON PURE VANILLA EXTRACT

⅛ TEASPOON SEA SALT

1. Line an 8-cup muffin pan with paper liners.

2. Prepare a double boiler by setting a large, stainless steel bowl over a saucepot with boiling water. Add half of the chocolate to the bowl, stirring frequently with a wooden spoon. Once the chocolate is melted, add the remaining chocolate a little at a time.

3. Once all the chocolate is completely melted, add 2 tablespoons of the honey.

4. In a small bowl, mix together the remaining 2 tablespoons of honey, almond butter, vanilla, and salt. If the mixture is too thick to easily combine, microwave it for 10 seconds.

5. Using a brush or spoon, spread about 1 tablespoon of chocolate in the bottom of each liner, brushing the chocolate upward about 1 inch to partially cover the sides.

6. Spoon about 1 tablespoon of the almond butter mixture into each cup. Make sure all cups have an even amount of the mixture.

7. Divide the remaining chocolate evenly among the cups, spreading it lightly to cover the almond butter mixture.

8. Transfer the muffin pan to the freezer for at least 1 hour to set.

9. Remove the cups from the pan and peel back the liners to enjoy.

Paleo “Cheesecake”

SERVES 8 TO 12

This nuttier version of the dairy original tastes just as great, if not better. The bakeless crust shaves hours off the prep time and may be used as a great neutral base for other Paleo-friendly toppings, tarts, and cakes.

FOR THE CRUST:

1¼ CUPS WALNUTS

1¼ CUPS UNSALTED TOASTED CASHEWS

1½ CUPS PITTED MEDJOOL DATES

1 TEASPOON GROUND CINNAMON

FOR THE CHEESECAKE FILLING:

1½ CUPS RAW UNSALTED CASHEWS, SOAKED FOR 4 HOURS AND DRIED

6 TABLESPOONS COCONUT OIL, MELTED

2 TABLESPOONS FRESH LEMON JUICE

¼ CUP RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

1 TEASPOON PURE VANILLA EXTRACT

6 TABLESPOONS FILTERED WATER MIXED FRESH BERRIES (OPTIONAL)

To make the crust:

1. Place all the ingredients in a food processor or blender and process until a sticky crumb consistency forms.

2. Transfer mixture to an 8-inch pie pan. Press it evenly into the bottom to form a crust.

To make the cheesecake filling:

1. Add the cashews, coconut oil, lemon juice, honey, vanilla extract, and water to the food processor or blender. Process until very smooth.

2. Pour the mixture onto the crust and freeze the cheesecake for 1 to 2 hours.

3. When it is firm, slice the frozen cheesecake into 8 or 12 wedges. Serve it thawed with berries (if using). Store leftover slices in the freezer for up to 3 months.

Coconut Whipped Cream

MAKES ABOUT 1¼ TO 1½ CUPS

Add this extra bit of sweetness to the Chocolate-Strawberry “Milk” Shake, an ice cream sundae, or your favorite pie or cobbler.

1 (14-OUNCE) CAN FULL-FAT COCONUT MILK, CHILLED

1. Turn the can upside down and remove the lid. Pour the milky white liquid into a bowl, stopping at the thickened coconut mixture at the bottom of the can. Discard white liquid.

2. Scoop the thickened coconut into a separate bowl and whip it with a hand mixer. Alternately, transfer the thickened coconut cream to a stand mixer and whip until frothy. Cover and chill the whipped cream until use.

Chocolate-Strawberry “Milk” Shake

SERVES 2

Tasty for dessert or breakfast, this creamy shake easily stands in for any dairy version.

2 CUPS FROZEN STRAWBERRIES

1 CUP UNSWEETENED ALMOND OR COCONUT MILK, CHILLED

2 TABLESPOONS RAW CACAO POWDER

1 TABLESPOON RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

1. Combine all of the ingredients in a blender and blend on high until it is smooth and combined.

2. Pour the shake into two glasses and serve immediately.

Coconut Vanilla Ice Cream

SERVES 4

Start with this base and build from there. Great on its own, this ice cream also works well with unsweetened coconut flakes, nuts, and dried fruit as toppings. Or pair it with other Paleo desserts in this chapter, like Almond Butter Cups, Chocolate-Cherry Bark, and Coconut Whipped Cream.

1 (13.5-OUNCE) CAN COCONUT MILK

4 EGG YOLKS

2 TABLESPOONS RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

1 TEASPOON PURE VANILLA EXTRACT

1. Prepare a double boiler by setting a large, stainless steel bowl over a saucepot with boiling water. Add the coconut milk and bring it to a simmer, but be careful not to boil the milk.

2. Meanwhile, whisk together the egg yolks, honey, and vanilla.

3. Add one-third of the hot milk into the egg mixture, whisking constantly.

4. Repeat until all the milk is combined with the egg mixture; then transfer the mixture back to the double boiler.

5. Whisking constantly, continue to cook the mixture over medium heat until the ice cream base has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cool it completely in the refrigerator.

6. Pour the mixture into an ice cream maker, and prepare the ice cream according to the manufacturer’s directions.

7. Freeze the ice cream for an additional 2 hours to serve hardened, if desired.

Horchata Ice Pops

SERVES 2 TO 4

Inspired by the traditional cinnamon-spiked Mexican beverage, this Paleo version skips all the sugar. If you don’t have ice-pop molds, you can make your own: Pour the horchata into small disposable cups covered with a sheet of aluminum foil; then pierce the foil with wooden sticks and insert them into the cups so they stand upright.

3 CUPS UNSWEETENED ALMOND MILK

¼ CUP RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

1 TABLESPOON GROUND CINNAMON

1½ TEASPOONS PURE VANILLA EXTRACT OR SEEDS FROM 1 VANILLA BEAN POD

¼ TEASPOON GROUND NUTMEG

1. Place all the ingredients in a blender and process for 30 seconds on high.

2. Pour the horchata into ice-pop molds and freeze until firm, 2 to 3 hours.

3. To serve, place the ice-pop tray or mold under warm running water for a few seconds to loosen the horchata, and then remove the pops.

Very Berry Granita

SERVES 4 TO 8

Snow cone–like granitas are extra easy to make because they only require freezing with the occasional stirring. Bright and refreshing, this Paleo-friendly version skips refined sugar for the natural sweetness of fruit with a touch of honey.

1¼ CUPS FILTERED WATER

½ CUP RAW HONEY, GRADE B PURE MAPLE SYRUP, OR AGAVE NECTAR

½ TEASPOON LEMON ZEST

4 CUPS FRESH OR FROZEN MIXED BERRIES (BLUEBERRIES, RASPBERRIES, AND/OR STRAWBERRIES)

1 TEASPOON FRESH LEMON JUICE

CHOPPED FRESH MINT LEAVES (OPTIONAL)

1. Bring the water, honey, and lemon zest to a boil in a medium saucepot. Remove the saucepot from the heat and let it stand for 5 minutes.

2. Pour the mixture into a bowl and refrigerate it until it’s cool, about 45 minutes.

3. Puree berries and lemon juice in a food processor or blender until smooth.

4. Add the berry mixture to the sweetened water mixture and mix well.

5. Pour the granita base into a 9-by-13-inch metal baking pan.

6. Freeze the granita until ice crystals form around edges of pan, about 30 minutes. Using a spoon, scrape up the ice crystals and stir them back into the mixture.

7. Freeze the granita for another 1 to 1½ hours, stirring every 30 minutes, until the entire mixture is frozen.

8. Scoop out ½ to 1 cup portions and serve them with mint leaves (if using).