Paleo Mounds (*with Macadamia Nuts)

I know what you are all thinking, why didn’t you just make Almond Joys? But, aren’t we all in the Paleo Community a little sick of almonds?  I mean they are in everything, right!  I like macadamia nuts better than almonds anyway, so I would rather have them been called macadamia joy’s, but I resisted changing a beloved candy bar name for my own pleasure.

Ingredients:

  • 1 cup shredded coconut
  • 2 tbs honey
  • 2 tbs coconut butter
  • 1 tbs coconut oil
  • pinch of sea salt
  • 1 tsp vanilla
  • 1 handful macadamia nuts
  • 1 dark chocolate bar or 1 cup semisweet chocolate chips
  • toothpicks

Directions:

  • In a food processor add shredded coconut, honey, coconut butter, coconut oil, sea salt, and vanilla.  Process for one minute.  If the ingredients are still to crumbly to stick together, process for another minute.
  • Mold mixture into rectangles, mine made approximately 8.
  • Press in approximately 2 macadamia nuts or leave plain.
  • Place in freezer for about 10 minutes
  • Melt chocolate in double boiler or in microwave.  I prefer the double boiler so the chocolate does not burn.  If using chocolate bar, make sure to break up into little pieces.
  • Take coconut mixture out of freezer and place on to toothpicks to make coating in chocolate easier. Coat each mound in chocolate and place on parchment paper.  Put candies back in freezer to allow chocolate to set.
  • Serve right away or will keep in refrigerator for a few days, if they last that long.

Strawberry Macaroons

If you have never had a Hail Merry Macaroon you are missing out. They are pretty amazing tasting. Since I live in Texas I can come by a bag of these pretty easily, but I am sure some of you are not so lucky.  Well here is my take on their Strawberry Macaroons.

Ingredients:

  • 1/3 cup shredded coconut
  • 1/4 cup almond meal, I used Trader Joe’s brand
  • 1 tbs coconut oil
  • 1 tbs coconut butter
  • 4 dates, pits removed
  • 3/4 tsp vanilla extract
  • 1 tbs coconut sugar
  • pinch of sea salt
  • 1/4 cup freeze dried strawberries, I found these at Trader Joe’s

Directions:

  • Add shredded coconut, almond meal, coconut oil, coconut butter, dates, vanilla, coconut sugar, and salt to a food processor. Process for about 30 seconds until dates are distributed throughout the mixture.
  • Now add strawberries and pulse about 6 to 8 times.
  • Form into small balls.
  • Store in refrigerator until ready to eat.

The coconut oil in these will make them melt in your mouth.  You may want to make a double batch as these will go extremely fast!

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:)

Coconut Pancakes with Blueberry Sauce

My husband was out of town this weekend, so what does that mean for me…Paleofied Breakfast Foods containing EGGS! I know I am evil, but I have tried and failed to make paleo pancakes without eggs and almonds. I am sure I will get it eventually, but for now I can only enjoy these babies alone.

Ingredients:

  • 2 eggs
  • 1/2 cup raw cream (coconut milk or raw milk would work fine as well)
  • 1/3 cup coconut flour
  • 1 tsp vanilla
  • 1/2 tbs honey
  • 1/2 tsp baking soda
  • pinch of cinnamon
  • 1 tbs coconut oil
  • 1 cup frozen blueberries and 1 tbs honey for sauce (or you can use blueberry jam)

Directions:

  • Whisk together eggs, cream, coconut flour, vanilla, honey, baking soda, and cinnamon.
  • Heat a non stick skillet with coconut oil on medium heat.
  • Pour in batter to hot skillet at the desired pancake size
  • These pancakes will not bubble up like traditional flour pancakes to let you know they are done, so after a minute or two, check the bottom to see if it has started to brown.  Flip when a nice brown color has formed.
  • To make the blueberry sauce, add frozen blueberries and honey to a small pot.  Once blueberries become warm, smash them with a wooden spoon against the side of the pot. Stir mixture often and let reduce until thick.
  • Plate pancakes and enjoy!