Paleo Pecan Pie Squares

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Makes 16 Squares

Ingredients:

  • 2 cups Pitted Dates (divided)
  • 1 1/2 cups Cashews (soaked for 1 hour and drained)
  • 1 cup Coconut Flakes, Unsweetened
  • 3/4 cup Water
  • 2 cups Pecans
  • 1 teaspoon pure vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Create the crust by combining half of the dates and all of the cashews and coconut flakes together in a food processor. Process until a thick, evenly distributed mixture forms.
  3. Line a square brownie pan with parchment paper and press the crust mixture down evenly into the dish. Take some time to really pack it in there so the crust doesn't crumble.
  4. Take the remaining dates and finely chop them. Place chopped dates in a saucepan with the water and vanilla and place over medium-low heat, stirring continuously until a thick gooey mixture forms. Remove from heat and stir in about 3/4 of the pecans. Then transfer mix into the baking dish over top of the crust. Press the remaining pecans evenly into the top to make it pretty.
  5. Place in the oven and bake for 20 minutes.
  6. Remove from oven and let cool completely before lifting the parchment paper out of the dish and cutting into squares. Enjoy!

Variations:

Make it Boozy: Add 1-2 tablespoons bourbon, or dark rum

Carrot Cake Chia Pudding

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Chia Pudding is a great make ahead breakfast or snack and this is a yummy variation for Fall. For all you carrot cake lovers, this is a great way to make a healthy breakfast double as a sweet treat without the sugar.

Ingredients:

  • 1 Carrot (medium, grated)
  • 1/2 tsp Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Ginger
  • 1 tsp Stevia Powder (add more or less to taste)
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup Chia Seeds
  • 1/4 cup Walnuts (chopped)
  • 2 Tbsp Unsweetened Coconut Flakes

Directions:

  1. In a medium sized mixing bowl, combine the shredded carrot, cinnamon, cloves, ginger and stevia. Add the almond milk, then whisk in the chia seeds. Let sit for 5 minutes, then stir again to redistribute the chia seeds. Cover the bowl and refrigerate for 3 hours or overnight.
  2. Divide into bowls or mason jars and garnish with shredded coconut and chopped walnuts. Enjoy!

Keeps well in the fridge for 3 to 4 days.

Variations:

  • Extra Creamy or Keto Friendly: Replace half of the almond milk with full-fat canned coconut milk.
  • No Stevia: Use about 1 Tbsp Lakanto Monk Fruit sweetener instead or use liquid stevia instead of stevia powder, adding drop by drop until desired sweetness is achieved.

Dark Chocolate Pomegranate Pistachio Bark

This quick and easy recipe tastes as good as it looks and is sure to impress at holiday parties. The key here is to use good quality chocolate, and to melt it over a bain marie (water bath). Trust me on this one and don't get in a hurry or try to use a microwave to melt your chocolate. Enjoy!

Ingredients:

  • 7 ounces (200 grams) Organic Dark Chocolate (at least 70% cacao)
  • 1 cup Pomegranate Seeds
  • 1/2 cup Pistachios (shelled and chopped)
  • 1/4 cup Unsweetened Coconut Flakes

Directions:

  1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios and coconut flakes in bowls.
  2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat as this will cause the chocolate to get lumpy.
  3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over top, followed by the pistachios and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
  4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

Storage: Store in an airtight container in the fridge or freezer and use wax paper to separate the layers.

 

Raspberry Chia Breakfast Parfait

This yummy breakfast parfait will fill you up and give you great energy for hours. This is a personal favorite before a long hike or an intense workout.

Ingredients:

1 cup Unsweetened Almond, Coconut or Hemp Milk

2 tbsps organic Chia Seeds

1 tsp organic Cinnamon

1/2 cup organic Almonds (crushed)

2 tbsps organic Hemp Hearts

1 cup organic Raspberries

Directions:

  1. Mix non-dairy milk, chia seeds and cinnamon in a bowl. Let sit for 10 - 20 minutes or until the milk has become a thick jelly. Transfer half the mixture into jars (depending on how many servings you are making).
  2. Next add raspberries onto the almond milk/chia seed layer. Then add almonds followed by hemp hearts. Top with remaining chia mixture, then raspberries and enjoy!

Chocolate Pot de Crème - Paleo Style

Yep, I am a self-proclaimed chocoholic, and since I've been on a strict no sugar diet for the last 7 weeks, I had to come up with a healthy option for a chocolate fix. This recipe was actually a happy accident - I made some hot chocolate and added the collagen just to give it some protein for a nutrient boost. It was so rich that I only had a few sips before putting the mug into the fridge so I could enjoy it later. When I took it out the next day I noticed that it was solid so naturally I grabbed a spoon and was beyond excited to find that my chilled hot chocolate had the velvety smooth texture of one of my favorite desserts, pot de crème! I hope you fellow chocoholics will bask in the glory of this simple but oh-so good treat! Please comment below and let me know what you think.

Ingredients:

For the low sugar version:

2 tsp organic coconut palm sugar

Directions:

  1. In a small saucepan, heat the coconut cream until barely simmering
  2. Whisk in the monkfruit sweetener, stevia or coconut palm sugar
  3. Add the collagen powder and whisk until it is smooth and there are no lumps
  4. Add the cacao powder and whisk until smooth
  5. Stir in the vanilla extract
  6. Remove from heat and pour into two 4 oz ramekins or teacups.
  7. Refrigerate overnight
  8. Enjoy slowly with a tiny spoon :-)

Variations:

  • Add a slice or organic orange peel to the coconut cream before heating and remove it before pouring the mixture into the ramekins
  • Add organic extract of your choice (e.g. almond, coconut, etc.)
  • Top with organic berries of choice