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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Brussels Sprouts Slaw

Ingredients:

- 14oz shredded Brussels sprouts

- 3/4 cup white balsamic vinaigrette (or a lite balsamic vinaigrette

- 1 red pepper 1/4 inch diced

- 1/2 cup organic salted dry-roasted almonds chopped

- 1/2 cup sweetened dried cranberries

- 3-4 green onions thinly sliced

- 1 tsp sugar (or 1 tbsp coconut crystals)

- Salt and pepper to taste

- (optional) 1/2 cup golden raisins


Directions:

1. Combine brussels sprouts, vinaigrette, red peppers, almonds, cranberries, onion, and sugar into mixing bowl. Season with salt and pepper.

2. Chill for 30 minutes



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BLT Deviled Eggs

Ingredients: 

- 6 Large Eggs hard boiled

- 1/4 cup mayo (I prefer organic or one made with olive oil)

 

- 3 Slices organic bacon or turkey bacon.

- 2-3 Cherry tomatoes (seeded and finely sliced)

- Salt and Pepper to taste

Directions:

1. Hard boil eggs. Let them reach room temperature and then place in a pot and boil water. Once it reaches a boil. Keep covered and turn heat to warm. Let cook for 10-15 minutes.

2. Halve the eggs lengthwise.

3. Remove yolks and place in a bowl. Mix all the ingredients together and slowly add salt and pepper to taste.

4. Add the mixture into a plastic ziploc bag. Cut the corner and squeeze evenly into the eggs.

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Paleo Eggplant Parm with Shitake Mushrooms

Ingredients: 

- 1 medium eggplant

- 1 cup fresh shitake mushrooms 

- 1 cup Paleo Breadcrumbs (see recipe here: http://tracyspaleojourney.blogspot.com/2014/02/paleo-breadcrumbs.html?m=0)

- 2 Eggs or Egg Whites

- Olive Oil

- 1 jar of your favorite pasta sauce

- Mozzarella Cheese (I prefer Dairy Free brand Daiya)

- Optional: Serve with spaghetti squash and Sauteed Kale (seen in picture)

Directions:

1. Preheat oven to 350 degrees.

2. Clean and Slice Eggplant.

3. Heat Olive Oil in a skillet on medium-high heat.

4. Put breadcrumbs in one bowl and eggs in another. Dip eggplant into eggs and then breadcrumbs. Brown both sides. 

5. In a separate skillet heat some Olive Oil on medium/high heat and brown shitake mushrooms.

6. Get a medium sized glass baking dish and pour a thin layer off sauce on bottom.

7. Add the eggplant and mushrooms. Top with sauce and cheese. 

8. Heat in oven for about 20-30 minutes (or until cheese melts and bubbles). Dairy free cheese won't bubble much, but it is done when it melts completely and gets slightly brown. 

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Portobella Bruschetta

Ingredients:

- 3 tbsps olive oil

- 1 lb portobella mushrooms (small, stemmed and thinly sliced)

- 2 cloves garlic minced

- 1/8 cup onion chopped

- 2 small tomatoes chopped

- 1 teaspoon fresh thinly sliced basil

- ½ teaspoon dried oregano

- ground black pepper to taste

- sea salt to taste

Directions:

1. Heat 2 tbsps olive oil in a skillet over medium-high heat can cook mushrooms stirring occasionally for about 4 minutes.

2. Mix the remaining 1 tbsps olive oil and the rest of ingredients in a bowl. Chill for about 30 minutes and serve.




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Paleo Blueberry Lemon Bars

Ingredients:

- 3/4 Cup Coconut Flour

- ½ cup Tapioca Starch

- 1/2 cup + 1 tbsp Vegetable Shortening (try Spectrum)

-  ½ cup granulated sugar (try Coconut Crystals or Stevia Baking Blend)

- 2 tbsp lemon juice

 - 1 tbsp baking powder

-  ¼ tsp sea salt

- ¾ cup organic applesauce

- 1 cup blueberries

Directions:

1.    Preheat oven to 350 and line a square baking pan with parchment paper. (7 1/2 x 7 1/2 OR 8 x 8)

2.   In a large mixing bowl, combine the coconut flour, tapioca, shortening, sugar, salt, baking powder, lemon juice, and applesauce. Mix until it forms a thick dough.

3.   Fold in the blueberries.

4.   Place dough into the baking pan and press dough evenly into the pan.

5.    Bake for 43-45 minutes

(Resource: The Spunky Coconut)


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