#paleodesserts

[armeleia]

And finished! #paleo cherry-blueberry crumble! Recipe in the last two posts. As a note, it does get soggy in a day or two, though it does still taste fabulous. Best served warm out of the oven when the crisp is crisp. #paleodesserts

[thisnewurbanity]

These Paleo Raspberry Thumbprint Cookies are a delightful treat that's grain-free and dairy-free, perfect for those following a paleo lifestyle. The almond flour provides a nutty flavor and tender texture, while the raspberry jam adds a burst of fruity sweetness.

Ingredients: 2 cups almond flour. 1/4 teaspoon sea salt. 1/4 teaspoon baking soda. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1/4 cup raspberry jam, preferably homemade.

Instructions: Preheat the oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, combine almond flour, sea salt, and baking soda. Stir in melted coconut oil, maple syrup, and vanilla extract until well combined. Roll the dough into small balls and place them on the prepared baking sheet. Using your thumb, make an indentation in the center of each cookie. Fill each indentation with raspberry jam. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes

Cook Time: 10 minutes

Yummy Harvest

[mightyhealthyquest]

These Paleo Chocolate Chip Cookies are a kid-friendly treat that's gluten-free and made with wholesome ingredients. They're perfect for satisfying those sweet cravings without any guilt!

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/3 cup coconut oil, melted. 1/3 cup maple syrup or honey. 1 teaspoon vanilla extract. 1/2 cup dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put baking soda, salt, almond flour, and coconut flour in a large bowl and mix them together. Melt the coconut oil and mix it with the honey or maple syrup. Then, add the vanilla extract. Mix everything together well. The chocolate chips should be carefully mixed in. Using a cookie scoop, place balls of dough on the baking sheet that has been prepared. Use your fingers to slightly flatten each ball. When the edges are golden brown, it's done baking. Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

Prep Time: 15 minutes

Cook Time: 10 minutes

kaninagare

[robins-love-slave]

Indulge in these Paleo-friendly chocolate raspberry muffins that are grain-free and refined sugar-free. The combination of rich cocoa, sweet honey, and juicy raspberries make for a delightful treat.

Ingredients: 2 cups almond flour. 1/4 cup cocoa powder. 1/4 cup coconut flour. 1/2 cup honey. 3 large eggs. 1/4 cup coconut oil, melted. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1 cup fresh raspberries. 1/4 cup dark chocolate chips 70% cocoa or higher.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a muffin tin with paper liners. Almond flour, coconut flour, baking soda, chocolate powder, and salt should all be combined in a big mixing bowl. Mix the eggs, melted coconut oil, honey, and vanilla extract in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Fold the dark chocolate chips and fresh raspberries gently into the muffin batter. Evenly spoon batter into each cup of the muffin tin, filling it to about two thirds of the way. A toothpick inserted into the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven. After five minutes of cooling in the muffin tin, move the muffins to a wire rack to finish cooling. Savor your Paleo Chocolate Raspberry Muffins as a tasty and nutritious snack.

Prep Time: 15 minutes

Cook Time: 20 minutes

cathleen richardson bailey

[awkwardmtvshow]

Enjoy the mouthwatering tastes of gingerbread cookies with this vegan, paleo, grain-free, and sugar-free recipe. For the holidays or any other time you're craving something healthy for dessert, these cookies are the ideal guilt-free treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup unsweetened applesauce. 1/4 cup blackstrap molasses. 1/4 cup coconut oil melted. 2 tbsp ground flaxseeds mixed with 4 tbsp water flax egg. 1 tsp ground ginger. 1 tsp ground cinnamon. 1/2 tsp ground cloves. 1/2 tsp baking soda. Pinch of salt. 1/4 cup coconut sugar for rolling. Optional: Paleo-friendly frosting coconut butter + honey.

Instructions: In a large bowl, combine almond flour, coconut flour, ground ginger, ground cinnamon, ground cloves, baking soda, and a pinch of salt. In another bowl, mix together the melted coconut oil, unsweetened applesauce, blackstrap molasses, and the flax egg ground flaxseeds mixed with water. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. Preheat your oven to 350F 175C and line a baking sheet with parchment paper. Take the chilled dough and roll it into small balls, then roll each ball in coconut sugar to coat. Place the sugar-coated dough balls onto the baking sheet and gently flatten them with the back of a fork or your fingers. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, you can drizzle or spread optional paleo-friendly frosting on top for extra flavor and decoration. Enjoy your grain-free, sugar-free, and vegan gingerbread cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

Monticello Farmers Market

[txf-fic-chicks]

Rich and luscious Paleo Double Chocolate Mocha Cookies. Indulge guilt-free in this grain-free and dairy-free treat on Pinterest.

Paleo Double Chocolate Mocha Cookies

[zoeychuannn]

These Paleo funnel cakes taste just like the real deal, but they're made with wholesome ingredients. Perfect for satisfying your sweet tooth while sticking to your Paleo diet.

Ingredients: 1 cup almond flour. 1/4 cup arrowroot powder. 2 tbsp coconut flour. 2 tbsp honey. 2 large eggs. 1/4 cup almond milk. 1/2 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. Coconut oil for frying.

Instructions: In a mixing bowl, combine almond flour, arrowroot powder, coconut flour, honey, eggs, almond milk, vanilla extract, cinnamon, and salt. Mix until you have a smooth batter. Heat coconut oil in a skillet over medium-high heat. You'll want about 1 inch of oil in the pan. Once the oil is hot, pour the batter into a plastic squeeze bottle or a plastic bag with a small hole cut in the corner. Squeeze the batter into the hot oil in a spiral or lattice pattern, making a funnel cake shape. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove the funnel cake from the oil and place it on a paper towel-lined plate to drain any excess oil. Dust the funnel cake with some extra cinnamon and drizzle with honey for extra sweetness if desired. Serve your Paleo funnel cakes warm and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

minpro elite training

[livinglikeabarbie]

Savor these chewy, chocolate-flavored Paleo Scotcheroos, which are made with healthy ingredients like dark chocolate, honey, and almond butter. They're ideal for maintaining your Paleo lifestyle while sating your sweet tooth.

Ingredients: 1 cup almond butter. 1 cup honey. 1 cup shredded unsweetened coconut. 1 cup sliced almonds. 1 cup dark chocolate chips at least 70% cocoa. 1/4 cup coconut oil. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Honey and almond butter should be combined in a saucepan over a low heat. Blend until a smooth consistency is achieved. Take off the heat and mix in the sliced almonds, vanilla extract, shredded coconut, and a small amount of salt. Evenly press the mixture into a baking dish lined with parchment paper. Melt the dark chocolate chips and coconut oil in a small saucepan over low heat, stirring until smooth. Evenly distribute the melted chocolate mixture over the almond butter mixture. Place in the fridge until set, preferably for two hours. Cut into squares and serve after it has set.

Prep Time: 15 minutes

Cook Time: 0 minutes

matt gordon