Simple and delicious. That’s my motto for just about everything when it comes to recipes, and these little dessert nibblers are the perfect quick and easy (yet still very decadent and delicious) treat to whip up in a hurry, serve as a party snack, or to pre-make and serve frozen on a hot summer’s day.
Plus, when you pair dark chocolate with banana you get a nutrient-boost while you indulge. What’s not to like about that?!
2 bananas, chopped into inch-sized pieces
1 serving of Paleo Chocolate Sauce
Nuts to sprinkle on top (optional)
Place each banana piece on a toothpick or skewer.
Hold the toothpick/skewer and dip the banana pieces into warm Paleo Chocolate Sauce (coating the banana piece half way ,or entirely, as desired). If you like lots of chocolate, hold or rest the dipped banana pieces on a plate until the chocolate hardens, then repeat with a second dip to double the chocolate coating.
If you want to add nuts, then while the last chocolate sauce layer is still wet, dip the banana pieces in shredded nuts of your preference, dressing the banana pieces as lightly or heavily in nuts as you like.
Allow the chocolate to cool and serve immediately, or place in the freezer in an airtight container and enjoy a frozen dessert later.
Who knew that antioxidants, vitamins and potassium could be this delicious!
If there was ever an indisputably healthy dessert, this is it!
Baked Apple has been a favorite after-dinner treat of mine ever since I was a young girl. Its slightly tart, slightly sweet and slightly textured taste always intrigued me and it wasn’t until recently that I realized just how easy it is to make…
1 whole apple, skin on
1/8 cup raisins or dried cranberries
1 teaspoon cinnamon
1 teaspoon honey or raw agave nectar
Preheat the oven to 400 degrees F.
Core the apple and fill the center with raisins or cranberries (or a combination of the two).
Place the stuffed apple in an oven-safe dish, pop it in the oven and bake for 30 minutes.
Remove the dish from the oven, sprinkle cinnamon and honey/agave over the center of the apple and place the dish back in the oven for 5 to 10 minutes.
Scoop the apple onto a plate and drizzle any excess honey/agave from the oven dish over the apple or around the plate for decoration.
Pre-heat the oven to 425 degrees F.
Peel the sweet potatoes, slice them and place them in a pot or steamer for about 20 minutes, until they are soft.
Meanwhile, make the Paleo Pie Crust so the base is ready.
Once the sweet potato is cooked, place the eggs, cooked sweet potatoes, coconut milk, honey/agave, cinnamon and salt in a food processor and pulse for about a minute, or until well blended.
Pour the pie filling mix into the baked Paleo Pie Crust, reduce the oven heat to 350 degrees F and bake the pie for 45 minutes.
Remove the pie from the oven and allow it time to cool, then refrigerate it for at least an hour for the pie to set before serving.
Who can resist a berry pie in the heart of fall? There’s just something so decadent about a delicious slice of pie that balances the subtly sweet and tart flavors of berries, alongside a hot drink.
This Paleo Berry Pie is not only packed full of vitamin C and antioxidants, it uses natural coconut palm sugar as a sweetener and 100% gluten-free Paleo Pie Crust as the base.
4 cups chopped strawberries
2/3 cup water
2/3 cup blackberries/raspberries, whole
2 to 4 tablespoons coconut palm sugar (I use 2 tablespoons and the pie is fairly tart)
Pre-heat the oven to 350 degrees F.
Place the berries and water in a large sauté pan and set the temperature gauge to medium heat.
After about 5 minutes, add the sugar, stir and then cover.
The water will begin to boil over after just a few minutes. When this happens, remove the lid and allow some of the water to evaporate as the berry mix simmers for about 5 more minutes.
Scoop the mixture into a pre-baked Paleo Pie Crust (draining all excess liquid as you do so) and then top the pie with Paleo Pie Crust crumbs to “seal” the pie.
Place the pie in the oven to bake for 20 minutes.
Remove the pie from the oven and allow it to cool before slicing and serving. (Refrigerating the pie for a few hours or overnight works best as it allows the pie to set).
Tip: Any excess liquid from the filling in the pan can be used for a number of things, such as drizzling over Paleo Brownies, or freezing with an equal part water to make a Paleo Popsicle.
It’s one of those famous American treats that we just can’t live without. Unfortunately, traditional Apple Pie has more sugar than apples and more gluten than goodness, which is why Apple Pie was on my Paleo To Do List!
This recipe is sweetened with natural dates and is 100% grain-free and dairy-free. Now there’s an Apple Pie you can indulge in!
4 large red apples, chopped
2/3 of a cup chopped dates
1 and 2/3 of a cup water
2 tablespoons cinnamon
Pre-heat the oven to 350 degrees F.
Place the apples, dates and water in a large sauté pan and set the temperature gauge to medium heat.
Stir and let the apples soften. Once the water evaporates, add a cup of water and the cinnamon. Stir, then cover and let simmer for about 10 minutes.
Pour the mixture into a baked Paleo Pie Crust, using the caramelized dates that tend to line the bottom of the pan to fill in the gaps between the apple pieces.
Top with Paleo Pie Crust crumbles to “seal” the pie.
Bake for 20 minutes.
Remove from the oven and let the pie cool before slicing.
Tip: Paleo Pie Crust is easier to crumble when chilled. Use un-baked Paleo Pie Crust mixture and refrigerate it for a few hours before crumbling over pies for the best finish.
On these hot summer days it’s only normal to crave a little ice-cream indulgence; which is why I took it upon myself to experiment with some dairy-free alternatives. The result? Banana and coconut milk based treats so easy to make and so healthy, you can eat one every day without even thinking twice!
1/2 large banana
2 tablespoons coconut milk
1 teaspoon cinnamon
Have a popsicle mold at the ready.
Mash the banana and then mix in the coconut milk.
Add the cinnamon and whisk until well blended.
Pour the mixture into the popsicle mold and place in the freezer to set for at least 2 hours before enjoying your guilt-free dessert!
Chocolate lover like me? Simply replace the cinnamon with Cacao powder for a delicious choc-banana superfood delight.
As far as desserts go, this one’s pretty good for you! Protein, dates, nuts and the superfood qualities of cacao powder, turn this delicious dessert into a guilt-free pleasure.
Date Nut Balls were my all-time favorite growing up and now, while happily living a Paleo lifestyle, I turn to them even more for a quick and easy solution to an indulgence craving.
1 organic, free range egg
2 tablespoons vegan shortening
1 tablespoon coconut palm sugar
1 tablespoon cacao powder
1/2 cup dates, pitted and chopped
1/2 cup walnuts, chopped
1/2 cup coconut flour or coconut flakes (if you have a sweeter tooth, use the coconut flakes)
Makes 10 Chocolate Date Nut Balls:
In a medium saucepan, melt the vegan shortening on low heat.
Add the egg, coconut palm sugar and cacao powder and stir quickly until thoroughly blended.
Toss the dates and walnuts into a mixing bowl and pour in the heated mixture.
Stir until the mixture covers the dry ingredients.
Using your hands form the mixture into bite sized dessert balls and hold in place with a tiny sprinkle of coconut flour or coconut flakes.
Place in the refrigerator for about an hour to cool before serving.
For added decadence, dip the date nut balls in Chocolate Sauce and add an extra sprinkle of coconut or mint before placing them in the refrigerator to cool.