Dessert Recipes

[ashleypoptodorova]

Hmmm… I think the butter will have a thicker consistency for sure but def try! 🙂 LMK how it comes out!
HUGS 🙂

[ashleypoptodorova]

Hmmm… I think the butter will have a thicker consistency for sure but def try! 🙂 LMK how it comes out!
HUGS 🙂

[ashleypoptodorova]

CREAMY ALMOND BUTTER FUDGE:

This creamy, almond butter-based fudge is raw, naturally sweetened with a touch of honey, and has an incredibly buttery flavor!
Course: Dessert
Servings:
Calories: 65 kcal
Author: Detoxinista.com
**I further modified this recipe to make it even healthier.

Ingredients
1.5 cups raw creamy almond butter (unsalted and at room temperature)
6 tablespoons coconut oil (melted)
1 Tablespoons raw honey
8-10 drops of liquid stevia.
3/4 teaspoon fine himalayan salt

Instructions
Simply mix all the ingredients together in a bowl, until smooth and creamy. (note: It helps if everything is at room temperature, to keep the coconut oil soft!)
Transfer the mixture to a square baking dish, lined with plastic wrap, then smooth with a spatula, and freeze until solid, about an hour.
Remove the fudge by lifting the plastic wrap out of the pan, then cut into squares.
Return the fudge squares to a sealed container, and store in the freezer until ready to eat!

Recipe Notes
Please, don’t be tempted to reduce the amount of coconut oil in this recipe– it’s what makes this fudge hold together! Also, be sure to serve chilled, as the fudge will melt if left at room temperature for too long.

Substitution Notes:

Feel free to swap the almond butter with sunflower butter for a nut-free version, or any other nut butter you like.
If you can’t tolerate coconut oil, the best substitute is real butter. (Then the recipe won’t be dairy-free anymore!)

[ashleypoptodorova]

Paleo Pecan Tart Crust

Ingredients
1½ cups pecans
1 large egg
1 tablespoon coconut flour
⅛ teaspoon celtic sea salt

Instructions
Place pecans in food processor and pulse until the texture of coarse gravel
Pulse in egg, coconut flour, and salt until mixture forms a ball
Grease a 9 inch tart pan
Press crust onto bottom and up sides of tart pan
Top off crust with your favorite filling (cleaned up recipes posted here in the dessert section!)
Bake until filling is done (length of time dependent upon filling recipe)- See attached pumpkin pie and key lime pie filling recipes in this thread! (NOM NOM!)

****NOTE: I recommend sweeting the crust with a teeny bit of stevia so it has a little more flavor! I tried this and they came out GREAT!****

Recipe adopted from Elana’s Pantry

[ashleypoptodorova]

Paleo Key Lime Pie

Ingredients

2 large eggs + 1 egg yolk
1/3 cup + 2 tbsp key lime or fresh lime juice I used a mix of both, just under 1/2 cup total
1/4 cup + 2 tbsp raw honey*
1/2 cup or one small can organic coconut cream (you can also use just the solid part of a can of full fat coconut milk)
1 tbsp finely grated lime zest
2 tbsp tapioca flour

For the Coconut Whipped Cream
1 can organic coconut milk – separated – thick part only** OR 1 small can coconut cream
1 tbsp grade b pure maple syrup OR raw honey
1/2 tsp pure vanilla extract

Instructions
Prepare the Filling

Preheat your oven to 350 degrees. In a large bowl, (or in the bowl of a mixer) whisk or blend together the eggs and yolk with the honey*. Then whisk in the coconut cream, lime juice and zest, and tapioca and mix well until very smooth.

Pour the filling into the crust (I made a 9.5 pie so if yours is smaller, you may not use all the filling) and bake in the preheated oven for 15 minutes. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 15-20 minutes until just set (the center will still jiggle a bit) for a total of 35-40 minutes.

Remove from oven and cool completely at room temp, then refrigerate for at least 30 minutes before topping with whipped cream.

For the Coconut Whipped Cream
Beat or whisk the coconut cream until light and creamy (you can use an electric mixer or do it by hand) and lumps are removed, then whisk in the sweetener (honey or maple) and vanilla.
Top the chilled pie with the whipped cream and garnish with extra lime zest if desired. Cut into pieces and enjoy!

Recipe Notes
*Add an extra 2 tsp – 1tbsp honey if you prefer a sweeter pie filling, mine was on the tart side
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.

Recipe adopted from Paleo Mom Michelle

See recipe for homemade pecan crust under this section!

[ashleypoptodorova]

Paleo Key Lime Pie

Ingredients

2 large eggs + 1 egg yolk
1/3 cup + 2 tbsp key lime or fresh lime juice I used a mix of both, just under 1/2 cup total
1/4 cup + 2 tbsp raw honey*
1/2 cup or one small can organic coconut cream (you can also use just the solid part of a can of full fat coconut milk)
1 tbsp finely grated lime zest
2 tbsp tapioca flour

For the Coconut Whipped Cream
1 can organic coconut milk – separated – thick part only** OR 1 small can coconut cream
1 tbsp grade b pure maple syrup OR raw honey
1/2 tsp pure vanilla extract

Instructions
Prepare the Filling

Preheat your oven to 350 degrees. In a large bowl, (or in the bowl of a mixer) whisk or blend together the eggs and yolk with the honey*. Then whisk in the coconut cream, lime juice and zest, and tapioca and mix well until very smooth.

Pour the filling into the crust (I made a 9.5 pie so if yours is smaller, you may not use all the filling) and bake in the preheated oven for 15 minutes. After 15 minutes, cover the top of the pie loosely with aluminum foil to prevent the crust from browning too much. Continue to bake another 15-20 minutes until just set (the center will still jiggle a bit) for a total of 35-40 minutes.

Remove from oven and cool completely at room temp, then refrigerate for at least 30 minutes before topping with whipped cream.

For the Coconut Whipped Cream
Beat or whisk the coconut cream until light and creamy (you can use an electric mixer or do it by hand) and lumps are removed, then whisk in the sweetener (honey or maple) and vanilla.
Top the chilled pie with the whipped cream and garnish with extra lime zest if desired. Cut into pieces and enjoy!

Recipe Notes
*Add an extra 2 tsp – 1tbsp honey if you prefer a sweeter pie filling, mine was on the tart side
**Refrigerate canned full fat milk coconut to get it to separate into water and cream, then discard the water and use only the cream. Alternatively, you can purchase canned coconut cream.

Recipe adopted from Paleo Mom Michelle

See recipe for homemade pecan crust under this section!

[ashleypoptodorova]

Cleaned up Pumpkin Pie (using the pecan tart crust recipe posted in this thread!)
**Make crust and put in oven while you’re making this mixture.

For Filling-
1 (15 ounce) can of pumpkin (nothing added) or approx 2 cups of homemade pureed pumpkin with excess liquid drained
3 eggs
1/4 cup of honey – can substitute stevia, but the honey actually helps it hold better
1 Tablespoon of pumpkin pie spices or about 2 teaspoons cinnamon and 1/4 tsp each of cloves, ginger and nutmeg
1 teaspoon natural vanilla
coconut milk to thin (no more than about 1/3 cup)

Instructions

*Preheat oven to 325.
*Place homemade pecan crust in the oven while this filling is being prepped.
*Combine the filling ingredients (except coconut milk) and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. A hand-mixer will not get it as smooth! It should be smooth and spreadable, but not really pourable. Add coconut milk if needed to thin slightly.
*After 10-15 minutes, remove the crust as it barely starts to brown.
*Pour/smooth the filling over the crust and return to oven for about an hour or until center is no longer jiggly. Will set more as it cooks.

*See coconut whipped cream recipe with the KEY LIME PIE filling and you can make this as a topping for the pumpkin pie!
*The pumpkin can be swapped for sweet potato cans if you prefer.

Enjoy!

*Recipe tweaked from Wellness Mama

[Marion O]

I actually had a chocolate smoothie that you guys recommended. I forgot the name of it, but it was like….pure cocoa and MAN did it give me huge burst of energy. Was like I had a cup of coffee without the jitters.

You wouldn’t happen to remember the name? 😀