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Recipes — desserts

Vanilla Roasted Strawberry Crepes

Vanilla Roasted Strawberry Crepes

Vanilla Roasted Strawberry Crepes

A lot of people may not know that growing up, I spent some time in France. One of our family traditions while we lived there was going to the movies on a Friday night and picking up some crepes at the stand near the theater. My go-to was a simple strawberry crepe and it was divine! Only later on did I discover the wonders of nutella and bananas, but that's for another post.
When my friend, Denise (@denimelon on IG) sent me this recipe, I was immediately brought back to those days and reminisced upon those warm, fresh made crepes with the sweet strawberry combination. This one really elevates the flavor of the strawberries by adding the vanilla and roasting them in the oven. I'm so excited to share these with you and hope you enjoy them as much as we did!
Ingredients:
  • 2 large eggs
  • 1 tbsp Honey Pecan Pie Coconut Butter, melted
  • 1/2 tsp vanilla extract + 2 tsp (for strawberries)
  • 2 tbsp tapioca starch
  • 1.5 tsp coconut flour
  • 3/4 cup coconut milk (or other non dairy milk)
  • pinch of salt
  • 1/2 lb strawberries, sliced
Preparation:
  1.  Preheat oven to 350F. While oven is preheating, whisk together the eggs until they just come together. Then whisk in the Honey Pecan Pie coconut butter, 1/2 tsp vanilla, and coconut milk. 
  2. Add the tapioca starch, coconut flour, and pinch of salt to the wet ingredients. Whisk until batter comes together and no lumps remain. Set aside and pre-heat  a 6-8 inch fry pan with a little fat of choice, about 1/2 tsp (i.e. butter, ghee, coconut oil) over low heat.
  3. Toss the sliced strawberries with 2 tsp vanilla. In a single layer, spread out the strawberries and bake at 350F for 10-15 minutes, until strawberries are soft and fragrant. Tossing berries once.
  4. While strawberries are roasting, make the crepes. Pour about 2-3 tbsp of the batter into the pre-heated greased pan. Rotate the pan until the bottom is covered in a thin layer of batter. Cook for 1-2 minutes, or until edges start to brown slightly and curl. Flip and cook for another 30 seconds. Repeat with remaining batter. 
  5. Remove strawberries from oven and allow to cool slightly. To assemble the crepes, add the strawberries to the crepes and fold. Top with more Honey Pecan Pie coconut butter, or other favorite toppings! 

Lavender Raw Cheesecake Recipe

Lavender Raw Cheesecake Recipe

Lavender Raw Cheesecake Recipe

This lavender cheesecake is fabulous! For those of you cheesecake fans who are missing their dairy on a Paleo diet, this one has it all. Just remember to soak the cashews overnight before you actually start the recipe. This one was created by our very talented friend, Mariel Lewis of Amazing Paleo. She creates some amazing Paleo and Gluten Free recipes that you can use for every day cooking. I hope you love this one as much as I do!

 

 

 

Tools Needed

  • Cheesecake pan
  • Food processor
  • Spatula
  • Measuring cups
  • Measuring spoons

 

Ingredients:

For the crust:

  • 1 cup raw almonds
  • 1 cup raw almond butter
  • 1 cup unsweetened shredded coconut
  • ¼ cup Nikki’s Honey Pecan Pie Coconut Butter
  • 3 tablespoons honey
  • ¼ teaspoon sea salt

 

For the filling:

  • 2 cups raw cashews, soaked in water overnight and rinsed
  • ½ cup coconut oil, melted
  • ½ cup honey
  • ¼ cup full fat canned coconut milk
  • 1 lemon, juice of
  • 3 drops lavender essential oil (100% pure, therapeutic grade -- I use Young Living)

Steps

  1. Place raw almonds in food processor and process until they break down completely and begin to become like butter. Add in the rest of the crust ingredients, and pulse a few times until mixed completely. Transfer crust mixture to cheesecake pan and press down evenly. Freeze for 1 hour. Wash food processor. 
  2. Place raw cashews (soaked overnight and rinsed) in food processor and process until creamy. Add in the rest of the filling ingredients and process until smooth. Pour over crust and freeze overnight. 
  3. Slice cheesecake, and top with Strawberry Rhubarb Sauce or Mixed Berry Jam. Enjoy!

 

* Yields twelve slices

For more recipes from Mariel Lewis, check out her blog, amazingpaleo.com  or her IG page, @amazingpaleo.

Pumpkin Chocolate Chip Cookie Dip

Pumpkin Chocolate Chip Cookie Dip

Pumpkin Chocolate Chip Cookie Dip

Okay, truthfully, that was a really long title, but all of those words just HAD to be in there. We made this dip for a Halloween party with gluten free graham crackers and apple slices and it was great, but it could be great for any gathering or potluck! Our friends loved it and people were happy to indulge in a dip that was Paleo friendly* and still felt like  a dessert! It had a nice mousse-like texture which paired great with the crunchiness of the apples and graham crackers. *I should add, this is paleo friendly and NOT strict paleo since it has cream cheese.

Ingredients:

1/4 Cup Pumpkin Spiced Donut Coconut Butter

8 oz package of full fat cream cheese

1/4 Cup Maple Syrup

6 oz mini chocolate chips (We like Enjoy Life)

 

Directions:

Mix softened cream cheese and warmed coconut butter in a medium sized bowl with beaters or a mixer until well blended.

Add maple syrup and mix well until texture is like a mousse.

Fold in chocolate chips.

Serve with apple slices and/or graham crackers and enjoy right away or refrigerate for later!

 

 

Pumpkin Cookie Dough Balls

Pumpkin Cookie Dough Balls

Pumpkin Cookie Dough Balls

For Halloween every year we search through Pinterest for some crazy/scary treats that we can make to bring to parties. Most of the time, it involves lots of sugary stuff and our Paleo/Gluten free lifestyle goes out the window. This year we decided to keep it clean and create something fun that we could happily enjoy and not feel guilty afterwards. The great thing about these cookie dough bites is that they're very easy and quick to make and you can enjoy them as an after school snack or bring them as a sweet to parties or potlucks!

 

Ingredients:

  • 1/2 Cup Pumpkin Spiced Donut coconut butter
  • 1/3 Cup Almond butter
  • Up to 1/4 Cup Almond flour
  • 1/4 Cup Maple Syrup
  • 1/2 Cup Dark Chocolate Chips or Cacao Nibs (or you can use a mix of both!) 

 

Preparation:

  1. In a medium sized bowl mix coconut butter and almond butter until well combined. 
  2. Add maple syrup and mix well. 
  3. As you mix slowly, add almond flour little by little until you have a 'play dough' texture. Depending on the consistency of the almond butter and coconut butter that could be a couple of tbs or it could be up to 1/4 Cup. 
  4. Fold in Chocolate chips.
  5. On a baking sheet with a parchment sheet place scoops of 'cookie dough'. If you have a small cookie scoop this step is really fast, but you can also roll them up into little balls and place them on the parchment sheet. 

Refrigerate for later or enjoy right away!