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Paleo Dessert Recipes

Fudge babies

I first stumbled upon these Fudge Babies on Chocolate-Covered Katie. She went on and on about them and how much everyone loves them and how easy to make they are and sinless ... and I was kind of like, oh, shut up. But as the world turns, I am now going to turn around and do the same.
These little balls of heaven are EASY and HEALTHY* and AMAZINGLY DELICIOUS.
4 ingredients: walnuts (1 c.), dates (1 1/3 c.), cocoa (4T), vanilla (1t).
1 utensil: food processor, blender, magic bullet, whatever result: divine Takes under ten minutes to prepare from start to finish. Pull everything out of the pantry, blend, roll into balls. Done.

Nut butter bars

Put half a cup of each of the following into a food processor
Almonds / hazelnuts / pecans / walnuts
Then add 2 tablespoons of almond butter and 2 tablespoons coconut oil
Add 2 tablespoons of dark unrefined cocoa
Mix everything together very well and pour into a pyrex type dish press down firmly so it is spread evenly on the bottom, sprinkle unsweetened coconut over the top and keep refrigerated.

“No Name Paleo” Dessert
1 can coconut milk
2 apples skinned and cubed ( I used green apples)
1 handful of blueberries (about 20--could always add less or more)
1 dash of cinnamon
1 dash of nutmeg
1 tsp vanilla
1 tsp honey

Add all the ingredients into a pot, bring the mixture to a boil, when the apples are soft, pour the entire mixture into a blender, blend until its smooth. Pour the mixture into little bowls, place in the freezer until frozen (about 2-3 hours)
It tastes like a blueberry icee. ITS DELISH!

The recipe Kristen M. told me was just 1 can coconut milk, apples and cinnamon. So this recipe is clearly one that can be modified with whatever sounds good.

Paleo Granola

5 cups nuts and seeds (I used slivered almonds, pumpkin seeds, flax seeds, pecans, and sunflower seeds; you can use whatever you want, but make sure you use at least 2 – 3 cups slivered almonds, as these take the place of what is normally oats)
1/3 cup honey (or maple syrup or any other Paleo-approved sweetener)
1/3 cup Paleo-friendly oil (I used coconut and highly recommend it)
2 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 cup raisins
1 cup shredded unsweetened coconut
Mix honey, oil, vanilla, cinnamon and nutmeg in a small saucepan and bring to a boil on the stove. Let it cool. Spread the nuts and seeds out on a greased baking sheet and pour the cooled honey mixture over the top. Mix it around to get everything covered, and bake for 30 minutes at 300 degrees. Allow the pan to cool slightly and then put the mixture into a bowl. Mix in raisins and coconut, and enjoy!

Paleo Coconut Vanilla Ice Cream

Coconut ice cream

This is a real ice cream made with a custard with the help of eggs. Unlike simpler ice cream recipes not based on a custard, this one will be much richer and will feel like the real ice cream you’re used to. It takes a bit more implication on your part, but the result will speak for itself.

http://paleodietlifestyle.com/paleo-coconut-vanilla-ice-cream/

Ingredients

Base
  • 1 can coconut milk, full-fat;
  • 2 eggs or 4 egg yolks (yolks alone will give even more richness);
  • Seeds from 2 fresh vanilla beans or 4 tbsp real vanilla extract.
Possible flavoring options (add any or a combination of the fallowing flavorings)
  • 1/2 cup of your favorite berries (chopped or blended to a puree);
  • 1/2 cup coconut flakes;
  • 1/4 cup finely chopped mint;
  • 1/4 cup chopped nuts;
  • Lemon, lime or orange zest;
  • 3 tbsp raw honey;
  • 1/4 cup dark chocolate chips or flakes (you can take a high quality dark chocolate and chop it yourself to your liking).

Technique

  1. Boil some water in a pot and reduce to a simmer.
  2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it. Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil. If using flavorings such as mint or dark chocolate, you can add them now. You can also add chocolate at the end of the process to keep the pieces whole.
  3. Whisk the eggs of yolks in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
  4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
  5. Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
  6. Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.
  7. You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.
  8. Let it cool even more in the refrigerator before freezing it.
  9. Put in your ice cream maker and follow its instructions or put in a baking dish in the freezer and stir vigorously every 30 minutes for about 2 to 3 hours until it’s set.
  10. Take it out of the freezer for about 10 minutes before enjoying so it softens a bit. Serve with added coconut milk, berries, mint, coconut flakes or any other flavoring you might like.
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