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Sorbet

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No ice cream maker is required to make this simple, bright Paleo sorbet. Frozen fruit acts as the base, and then top with coconut flakes, additional fruit, or any topping of your choosing. Frozen mango or pineapple both work well in this recipe with the orange juice. Add some ice to the sorbet to reach your desired consistency, if necessary.

servings

ingredients2 cups frozen mango pieces1/2 cup orange juice1 tsp lemon juice1 tsp lemon zestPinch of cinnamon

2 difficulty EASY

1. In a large cup (if using an immersion blender) or a blender, combine ingredients and blend until smooth. Add ice if necessary to reach desired consistency. Serve immediately.

directions


Mini Sponge CakesThese sponge cakes are simple and satisfying. Fresh berries and coconut cream make the perfect compliments. Make sure to whip the egg whites to stiff peaks in order to make a light and fluffy cake. The cakes are fun to serve in individual portions, made with ramekins.

servings

ingredients6 eggs, yolks and whites separated3/4 cup honey 1 tsp vanilla extract1 cup coconut flour 1 tsp baking sodaPinch of salt1 cup coconut cream 2 tbsp honey Fresh strawberries, for topping

4 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Prepare four ramekins with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks.

2. In a separate bowl, blend together the egg yolks, honey, and vanilla. Stir in the coconut flour, baking soda, and salt. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Evenly divide the batter between the ramekins. Bake for 18-22 minutes until golden, when a toothpick inserted into the center comes out clean. Serve in the ramekins or turn out to cool on a wire rack.

3. Meanwhile, blend the coconut cream and honey together, adding strawberries into the cream if desired. Spread on top of the cakes to serve.

directions


Baked Cranberry Apple CrispApple crisp is a great way to enjoy a sweet dessert without too much hassle or time in the kitchen. Once the crumble turns golden brown in the oven and the apple is slightly bubbling, it is ready to serve. With this apple crisp you can enjoy the flavors of apple pie without making an entire piecrust.

servings

ingredients4 apples, peeled, cored, and sliced1/2 cup dried unsweetened cranberries2 tbsp honey2 tbsp orange juice1 tsp cinnamonPinch of nutmeg

For the crumble:1 cup almond flour1/3 cup pecans, finely chopped3 tbsp coconut oil, melted2 tbsp honey1 tsp cinnamonPinch of salt

3-4 difficulty EASY

1. Preheat the oven to 350 degrees F. In a large bowl, mix together the apples, cranberries, honey, orange juice, cinnamon, and nutmeg. Place the mixture into a pie dish.

2. Using the same bowl, mix together the ingredients for the crumble until combined. Spoon the crumble over the apple mixture. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.

directions


Chocolate Strawberry Chia PuddingChia pudding is an incredibly easy dessert to make, and can be prepared the night before. Only five ingredients are required. Simply stir the chia seeds with melted chocolate, milk, and blended strawberries and place in the refrigerator overnight to let the seeds work their magic. The next day, rich pudding is ready to go for dessert.

servings

ingredients2 oz. dark chocolate 2 cups almond milk, divided1/3 cup chia seeds, divided1/2 cup fresh strawberries 1-2 tsp honey

2 difficulty EASY

1. In a pot, melt the chocolate over low heat. Slowly whisk in one cup of almond milk. Remove from heat and let cool. Once cooled, pour into a glass container and stir in half of the chia seeds. Cover and refrigerate overnight.

2. In a large cup (if using an immersion blender) or a blender, combine the strawberries, honey, and the remaining cup of almond milk and blend until smooth. Pour into a glass container and stir in the other half of the chia seeds. Cover and refrigerate overnight.

3. To serve, divide the chocolate pudding between two glasses. Top with the strawberry pudding and serve cold.

directions


Lemon BarsThese tart lemon bars make a bright, delicious dessert that will be well received at any springtime or summer barbeques you attend. The crust, simply combined together in the food processor, resembles shortbread and balances the rich, creamy lemon filling. Chill in the refrigerator if desired before serving.

servings

ingredientsFor the crust:1 cup almond flour1/4 cup almond butter1 tbsp honey1 tbsp coconut oil, melted1 tsp vanilla extract1/2 tsp baking soda1/4 tsp salt

For the filling:3 eggs plus 1 egg yolk, lightly beaten1/2 cup honey1/4 cup fresh lemon juice3 tbsp coconut flour2 tsp lemon zestPinch of salt

12 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Coat a 9x9 baking dish with coconut oil spray. Place all of the ingredients for the crust into a food processor and blend until combined. Press the crust evenly into the baking dish, and use a fork to poke holes into it. Bake for 10 minutes.

2. Meanwhile, place the ingredients for the filling into the food processor and blend to combine. Once the crust is done baking, pour the blended filling over the top. Return to the oven and bake for another 15-20 minutes until the filling is set. Let cool completely on a wire rack. Cut into bars to serve.

directions


Pumpkin PiePumpkin pie is a rich and creamy treat that incorporates the perfect blend of autumn spices. Bake the pie in the oven until the filling is slightly darkened and semi-firm. Let cool on a wire cooling rack for about half an hour before transferring to the refrigerator for 2 hours to set. Add some whipped coconut cream for a delicious topping.

servings

ingredients1 Paleo pie crust1 1/2 cups pumpkin puree (or 1 15-oz. can)3 eggs1/2 cup coconut milk1/3 cup honey1 tsp vanilla extract1 1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp ground gingerPinch of ground clovesPinch of salt

6-8 difficulty MEDIUM

directions1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish with coconut oil spray. Press the pie crust into the dish with your hands, pushing out from the middle evenly. Using a fork, poke numerous holes in the dough.

2. In a large bowl, combine the pumpkin puree and eggs with a hand mixer. Add the coconut milk, honey, vanilla, and spices and mix to combine. Pour the filling into the prepared pie crust and bake for 40-45 minutes. Remove from the oven and set on a wire rack to cool for 30 minutes. Then refrigerate for 2-4 hours to set before serving.


Sunflower Butter TrufflesSunflower seed butter is used to make these delicious truffles that taste similar to the popular Reeses candy. Mixing everything by hand is fun to do and ensures that the ingredients are well combined. If desired, top the truffles with chopped nuts while the chocolate is still wet. Store in the refrigerator.

servings

ingredients1/4 cup sunflower seed butter 1 1/2 tbsp honey2 tbsp coconut oil, divided1/2 cup almond flour 1 tbsp flaxseed meal1 tsp vanilla extractPinch of salt1/4 cup dark chocolate chips1 tbsp coconut oilChopped almonds, for topping


directions1. In a large bowl, mix together the sunflower seed butter, honey, 1 tablespoon melted coconut oil, almond flour, flaxseed meal, vanilla, and salt.

2. Using your hands, roll the dough into small balls and place on a Silpat or parchment paper. Refrigerate for half an hour.

3. In a double broiler, melt the chocolate and remaining tablespoon of coconut oil. Dip each ball into the chocolate and place it back on the Silpat. Top with chopped almonds if desired and refrigerate until the chocolate has set.


Lemon CookiesThese cookies are light, fluffy, and have just the right tang of lemon. Coconut flour is the main base for these cookies, and if the dough seems too dry when mixed together in the bowl, add more coconut milk to dampen. The cookies may also be rolled out and used with cookie cutters. The quick icing adds a bright and tart flavor to top the cookies.

servings

ingredients2/3 cup coconut flour1/2 tsp baking powder1/4 tsp baking sodaPinch of salt1/4 cup honey1/4 cup coconut oil, melted3/4 cup full-fat coconut milk1/2 tsp vanillaJuice from 1 lemon

For the icing:1/4 cup coconut oil, room temperature1/4 cup honeyZest of 1 lemon


directions1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the remaining ingredients and mix together until completely combined.

2. Using your hands, roll about a tablespoon of the dough into small balls and place on the baking sheet. After all of the balls are formed, press down on each ball to form a flat cookie. Bake for 12-15 minutes until golden. Place on a wire rack to cool for 15 minutes before icing.

3. Combine the icing ingredients in a small bowl until smooth and creamy. Spread onto the cookies and serve.

Walnut FudgeThis rich and nutty fudge will melt in your mouth. Smoother than traditional fudge, this fudge is best served right out of the freezer because it starts to soften if sitting out at room temperature. Chill any remaining leftovers, although its doubtful that there will be any.

servings

ingredients1/2 cup coconut oil1/4 cup almond butter 1/2 cup dark unsweetened cocoa powder 1/4 cup maple syrup 2 tsp vanilla extractSalt, to taste3/4 cup raw walnuts, roughly chopped

24 difficulty EASY

directions1. Using a hand mixer, mix the almond butter and coconut oil together. Add in the cocoa powder, syrup, vanilla, and a pinch of salt and mix again until combined. Stir in the walnuts using a spatula.

2. Line a loaf pan with parchment paper. Evenly distribute the fudge mixture into the loaf pan. Freeze, uncovered, for at least an hour. Slice into squares and serve cold.


Coffee CakeThis is a cake that is not too sweet, and perfect for serving after dinner with a cup of coffee or tea. It is also great for breakfast the next day. To add a slight crunch to the moist cake, an almond honey crumble is spread over the top right before baking.

servings

ingredients4 eggs, separated1/4 cup coconut oil, melted2 tbsp honey1 tsp vanilla extract1/2 tsp baking soda1/2 tsp cinnamonPinch of salt1/2 cup coconut flour

For the crumble topping:1 cup almonds 1/4 cup coconut oil, melted3 tbsp honey 1-2 tsp cinnamon

6-8 difficulty MEDIUM

1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks.

2. In a separate bowl, blend the egg yolks, coconut oil, and honey together. Add in the vanilla, baking soda, cinnamon, and salt. Sift in the coconut flour and blend to combine. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Pour the batter into the loaf pan.

3. To make the crumble topping, place the almonds into a food processor and blend until coarsely chopped. Add the remaining ingredients and pulse until just combined. Spread the mixture over the batter in the loaf pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

directions


Apple Chai CookiesThese light, fluffy cookies combine spicy cinnamon and ginger with the taste of apples and honey. The diced apples provide bursts of sweetness in every bite. Compared to traditional cookies, these have a slightly more cake-like texture that simply melts in your mouth.

servings

ingredients1 cup almond butter1/2 cup honey1 egg2 tbsp coconut flour1 tsp baking soda1 tsp cinnamon1/2 tsp salt1/4 tsp ground cloves1/4 tsp ground gingerPinch of nutmegHalf an apple, peeled and finely diced


1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond butter, honey, and egg with a hand blender. Add in the coconut flour, baking soda, cinnamon, salt, cloves, ginger and nutmeg and blend to combine. Fold in the diced apple with a spatula.

2. Spoon about one tablespoon of batter onto the baking sheet, spreading into a circle. Repeat with the remaining batter. Bake for 8-12 minutes until set. Let cool for 5 minutes and then transfer the cookies to a wire rack to cool completely.

directions


Strawberry Peach ParfaitCrunchy, creamy, and fruity layers come together in this quick and easy dessert. Loaded with nutritious ingredients, this dessert also makes a good breakfast. For the coconut cream, skim the thick layer off the top of a can of full-fat coconut milk that has been refrigerated overnight.

servings

ingredients1/2 cup almonds1/4 cup pepitas1/4 cup unsweetened coconut flakes2 tbsp sunflower seeds, shelled2 tbsp coconut oil, melted2 tbsp honeyPinch of salt1 1/2 cups coconut cream1 tsp vanilla extract1 peach, pitted and diced1 cup strawberries, diced, divided2 tbsp almond butter

2 difficulty EASY

1. Place the almonds, pepitas, coconut flakes and sunflower seeds into a blender and pulse to break the mixture into smaller pieces. Transfer to a pan and cook on low heat, stirring in the coconut oil, honey, and salt, until the mixture is golden brown. Remove from heat and set aside.

2. Add the coconut cream and vanilla to a blender and blend to combine. Remove half of the cream and set aside. Add 1/2 cup strawberries into the blender with the remaining coconut cream and blend to form a strawberry cream layer.

3. To assemble place some of the nut mixture into the bottom of a jar or cup. Add a thin layer of diced fruit, followed by a layer of coconut cream. Add a thin layer of almond butter, followed by a layer of strawberry cream. Continue layering the nut mixture, diced fruit, and coconut cream mixture until the top of the dish is reached. Serve immediately.

directions

paleo grubs freebie

Documents

large cup

paleo recipes

whites separated34 cup

coconut flakes

paleo grubs book

chopped3 tbsp coconut

cup almond flour13 cup

coconut oil spray