Paleo Strawberry Shortcake Cupcakes

Ingredients

• 1/2 cup coconut flour
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 5 eggs
• 1/2 cup raw honey
• 1/2 cup coconut oil, melted
• 1/4 cup unsweetened coconut flakes (optional)
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 12 whole strawberries (organic best)
• 2 cups whipped coconut cream*

 

Directions

1. Preheat your oven to 350 degrees F.
2. Place 12 cupcake liners in a muffin pan.
3. Sift dry ingredients together into a bowl. Add the coconut separately.
4. Separate the yolk from the whites of 2 of the eggs. Set the egg whites aside.
5. Combine 3 whole eggs, two egg yolks, coconut oil, honey, vanilla and lemon juice with a hand mixer. Be careful that you don’t over mix.
6. Turn the mixer to low and add the dry mixture (don't forget coconut flakes) and wet mixture in alternate batches until the batter has no lumps.
7. In a small bowl beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter very gently.
8. Pour or spoon batter evenly into the 12 cupcake liners.
9. Bake for about 20 minutes or until done. Allow to cool for 5-10 minutes, then carefully remove cupcakes from the pan. Cool completely.
10. When the cupcakes are cool, cut a small circle off the top and scoop out a little of the cupcake and put one whole strawberry in the cupcake.
11. Frost the cupcakes with the whipped coconut cream*

 

 * How to make Coconut Cream Frosting: http://tracyspaleojourney.blogspot.com/2014/06/coconut-milk-whipped-cream-dairy-free.html

 

(Resources: www.draxe.com & kblog.lunchboxbunch.com)

 

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Energy Chocolate

Ingredients:

- 4 tbls Cacao Powder

- 2 tbls Maca Powder

- 2 tbls 100% Maple Syrup

- 1 tbls Coconut Oil

Directions:

1. Mix Maca,Maple Syrup and coconut oil together.

2. Add Cacao powder and mix until creamy.

3. ENJOY :)

(Resource: www.summerbock.com)



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Paleo Chocolate Peanut Butter Pie

CRUST:

 Ingredients

• 10-12 medjool dates, pitted
• 1 cup ground walnuts
• 1 cup ground pecans
• 2 Tbsp hemp seeds (or Chia Seeds)
• 1/4 cup raw cacao powder
• 1/4 cup Coconut Nectar (or Honey)
• 1 tsp vanilla extract

Directions

1. Put walnuts, dates and pecans in food processor and blend.  
2. Add rest of ingredients to food processor and process until mixture is sticky.  Do not over process.  Grease a nine inch spring pan with coconut oil.  
3. Firmly pat dough into pan and up the sides about an inch.  Place pan into freezer while making the filling.

 

PEANUT BUTTER FILLING:

 Ingredients

• 1 cup Organic Creamy peanut butter
• 3 ripe bananas (More mushy is better)
• 1 1/2 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup Coconut Nectar (or Honey)

 Directions

1. Blend all filling ingredients in food processor or blender until well combined and creamy.  Pour filling into the chocolate crust.  Place pie in freezer.

 

 

CHOCOLATE GLAZE (Optional):

 Ingredients

• 1/4  cup Coconut Nectar (or Honey)
• 1/4 cup raw cacao powder
• 1/16 cup coconut oil, melted
• 1 tsp vanilla extract

 Directions

1. In food processor, blend all ingredients together.  Spoon over peanut butter pie.  

Resource: www.Draxe.com with a Tracy's Total Wellness twist :)

 

 

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Raw Walnut Tarts

This dessert was absolutely delicious and has no sweeteners in in besides the dates! Soo good....and soo good for you too!

 

Raw Walnut/Pecan Tarts

makes (4) 4” tarts or (18) mini tartlets

Walnut Tart Shell
- 1 3/4 cup walnuts
- 3 dates (pits removed)
- Pinch of salt

Pecan Filling
- 1 1/2 cups large medjool dates, soaked for at least 30 minutes (pits removed)
- About 1/2 cup pecans (optional)

- Coconut (optional)

Directions:

 

-In a food processor combine the ingredients for the Walnut Tart Shell.

-Blend until the pieces are broken down and stick together when pressed.

-Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides.

-Place in freezer while making the filling.

-Place the soaked dates in a food processor or powerful blender.

-Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.

-Spoon or pipe filling into chilled crusts and top with pecans.

-Place in refrigerator and allow tarts to set up for at least 1 hour.

(If there is difficulty in removing the tarts from the muffin tin, stick the pan in the freezer for about 30 minutes until shells harden. Remove and run a knife around the edge of each tart. Using the knife, pop tarts out from the bottom)

(Resource: http://www.thesweetlifeonline.com)




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