Chocolate Date Pie (Paleo, Gluten Free)

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Its been a while since I posted a good dessert recipe on here.  This dessert will definitely satisfy your sweet tooth. 

Ingredients:

Crust – 1st layer

  • 1 cup hazelnut flour
  • 1 cup almond flour
  • pinch of salt
  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted

Date filling – 2nd layer

  • 11 medjool dates, pitted, soaked in 1/2 cup of warm water for about 30 minutes
  • 2 tablespoons coconut oil, melted
  • 1 tsp vanilla
  • pinch of salt
  • 1 cup walnuts, chopped (I used raw)

Chocolate topping – 3rd layer

  • 1/4 cup local raw honey
  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder

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Directions:

  • To make crust, grease a pie or tart pan with coconut oil. Mix together all crust ingredients with a fork.  Once the crust is all incorporated, press firmly into the bottom of the pie pan. If using a tart pan, press it up the sides as well. Let the dough chill in a fridge for about 30 minutes, then place in a pre heated oven at 350 deg F and bake for 15 minutes.  Set aside to cool.
  • To make filling, add the dates plus all water, coconut oil, salt, and vanilla into a food processor and puree until a creamy texture is achieved. Scoop into a bowl and gently mix in 3/4 cup of chopped walnuts. Spread on top of cooled crust layer and place in fridge.
  • To make chocolate topping layer, place honey and coconut oil in a food processor and mix until combined.  Add in cocoa powder and mix until smooth. Scrape down sides several times. Spread on top of date layer and sprinkle with the rest of the chopped walnuts and a little course sea salt.
  • Place everything back into fridge for at least 1 hour before serving.
  • Enjoy!
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Paleo Snickerdoodle Cookies

I love all kinds of cookies, but Snickerdoodles are especially yummy in my book.  But I had to figure out how to make a paleo, egg free, almond free version.  I have made the ones out of the Babycakes book and they are super yummy, but not paleo.  So I came up with these. The recipe makes about 5 cookies which is prefect for not overindulging, but you could always double or triple the recipe.

Ingredients:

  • 1 cup of hazelnut flour (I used Bob’s Red Mill Version)
  • 1/8 tsp baking soda
  • pinch of salt 
  • 2 tbs of honey
  • 3-4 tbs coconut oil
  • 1 tsp vanilla
  • 2 tbs coconut crystals
  • 2 tbs cinnamon

Directions:

  • Mix the hazelnut flour, baking soda, and salt in a large bowl.
  • Mix the honey, coconut oil, and vanilla in a small bowl and then add to the dry ingredients.
  • In a small bowl, combine the coconut crystals and cinnamon.
  • Scoop out the dough and roll into balls, then coat with cinnamon mixture. I made mine rather large, but feel free to make them smaller.
  • Place onto a parchment lined baking sheet and gently press down slightly.
  • Bake in a 325 deg F oven for 7 minutes, than rotate 180 degrees and bake for another 5 minutes.
  • Let cool for about 10 minutes on baking sheet and then remove and enjoy.  Trust me, these won’t last long:)

Paleo Chocolate Hazelnut Cashew Goodness

Making any kind of Paleo desserts are hard for me.  My husband has a food sensitivity to eggs and almonds, which are basically in every paleo dessert…sigh!  But looking around at some vegan website (yes they make some great whole foods desserts) I decided to try to make some vegan chocolate cheesecake. I don’t think it tastes anything like cheesecake, but it sure is good.  The recipe I loosely followed is this one.  Next time I think I will use coconut milk in place of the 1/2 cup of water.

Crust Ingredients:

  • 1 cup of hazelnut meal
  • 1/3 cup of cocoa powder
  • 2 tbs raw honey
  • 1 tsp vanilla
  • 1 tbs melted coconut oil (plus some more to grease the pan)

Filling Ingredients:

  • 1 1/2 cups of raw cashews soaked for several hours (mine soaked for 5 hours)
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 cup of cashew, hazelnut, or almond butter
  • 1/2 cup cocoa powder
  • 1/2 cup of melted coconut oil

Directions:

  • For the crust, add all ingredients to a food processor and blend until mixed together. Oil a pie pan, muffin tin, etc (I used a 9×4 stone bake pan).  Press mixture into pan and set aside.
  • Drain cashews and add them to food processor along with honey, water and salt.  Process until smooth, roughly 2 minutes.
  • Add in butter, cocoa powder, and coconut oil.  Process for another minute or so until everything is smooth.
  • Spoon on top of crust.
  • Place in freezer for about 2 hours until filling is hard but still manageable to cut with a knife. 
  • Enjoy!

Paleo Blueberry Jam

First off, I am back from my South American trip.  We had a lot of fun visiting Machu Picchu, Cuzco, the Amazon, Easter Island, Lima, Santiago, Buenos Aires, and NYC, but I came back exhausted and had to go back to work the next day.  It has been tough trying to get back into the swing of work, exercise, life, cooking, etc, and my blogging took a back seat.  But never-fear I am back with some new recipes.

Now on to the jam.  

I know what you are all thinking, Paleo and Jam should never be mentioned in the same sentence, but when it is blueberry season you just have to pick them, and what is a girl to do with 26lbs of blueberries? Luckily for us Houstonians, blueberry season started early since we had no late frosts this year (it usually starts the last weekend of May when it is already about 95 deg).  Blueberries at our favorite u-pick orchid were rip last weekend, so we woke up way to early for a Sunday and picked till we each filled up a 13lb bucket each. (Moorehead Blueberry farm does not use pesticides in there orchid, so they allow you to eat as much as you want while picking.  Trust me, we take full advantage every year.)

 At $2.00 a lb you don’t worry about getting to much. 

The weather was perfect for us and I was actually sad when we finished in less than two hours.  

Now on to the Jam

Paleo Blueberry Jam

Ingredients:

3 cups of blueberries

1/2 cup of honey

1 tsp fresh lemon juice

(Feel free to double this recipe. I did this recipe times 4 to fill approximately 4 jars)

Directions:

Wait to clean the blueberries till right before you are ready to use. 

Clean/sanitize your jars and lids.

Once you have cleaned the blueberries, dump the blueberries and honey in a medium pot (you must use a non reactive pot) and turn the heat to medium.  Mash them with a potato masher to releasing the juices from the berries.  When you start it will look like this.

Stir continuously with a wooden spoon trying to mash the rest of the blueberries against the side of the pot.

The mixture will start to bubble, and keep stirring for another 10 to 15 minutes until the jam becomes thick and looks like this –

Add in the lemon juice and stir for another 2 minutes.

Now fill your jars making sure to leave about 1/2 inch of head space.

You can either let them cool and put in the refrigerator.  It will last up to a month. You can place in freezer and they will last about 6 to 8 months.  Or you can process them to make them shelf stable and they should last about a year.

As you can see I used Le Parfait jars.  Some people say that they are not safe for canning, but they have been used in Europe for ages and people still use them today.  If you have a pressure cooker or canner click here to go to there webpage with instructions.  If you do not have a pressure cooker, then the Ball type jars might be the better option. I chose the Le Parfait jars since they do not contain any BPA or other nasty chemical in the lids.  The food does not actually touch the lids so most people could care less about that, it is a personal choice. Another glass lid type jar is Weck, but I have never personally used them.

If you want more ideas check out Food in Jars blog.  Usually honey can be substituted for sugar, just half the amount.  So if it calls for 1 cup of sugar, use 1/2 cup of honey to make it paleo.