7 Healthy & Delicious Paleo Dessert Recipes
It’s a scary word…if you don’t know what it’s about. And I didn’t. Chills literally thrummed through me when I thought about the restrictions that I thought came with a diet like this.
After researching Pinterest for all these super crazy deserts that won’t wreck your waist…I’ll soon be giving Paleo a shot!
This diet is based on foods you find in nature. Nothing processed, no sugar. There’s even debate about whether or not dairy should be a part of it. So if you’re looking for naturally healthy and delicious deserts to help you make it through your tough diet days, take a look at these recipes (but try not to drool on your keyboard!).
Warning: It was REALLY hard not to fill your screen with decadent and luscious chocolate recipes, but I managed, I hope, to satisfy a little of everything here.
Let’s take a look at some of the most Pintivating Paleo Pallet Pleasers on Pinterest!
1. Paleo Double Chocolate Chip Cookies
There really isn’t much to say about these…the Pin pretty much speaks for itself! Does it not?
- 1 c almond butter, freshly ground from the bulk section or homemade, but most definitely not jarred
- 1 egg
- 1/4 c cocoa powder
- 1/4 c chocolate chips (highest % cocoa, but NOT baking chocolate)
- 2 t vanilla extract
- 2T – 1/4 c sugar (optional)
- Preheat your oven to 350ºF.
- Combine all ingredients and mix until thoroughly combined. Don’t use anything but freshly ground almonds. Or you can make your own with almonds and a few drops of almond oil in the food processor.
- On a parchment lined (or silicone lined) baking sheet, separate out the cookie dough batter by the tablespoon. Then, flatten them into a ball.
- Bake for approx. 12 minutes or until the cookies are relatively hard to the touch.
2. Paleo Shortbread Cookies
Ah, the pain of Girl Scout cookie time…it only offers torment by family members as they devour all the Girl Scout goodness right in front of you! But suffer no more! Here’s your Paleo treat that will make their mouths water because now, you can refuse to share!
- 2 C almond flour
- ¼ C coconut flour
- ½ tsp sea salt
- ¼ C raw honey
- ½ C cold pastured butter, cut into small pieces
- 1 tsp vanilla extract
- Preheat oven to 350
- In a large bowl, whisk dry ingredients together.
- Add honey, butter and vanilla.
- With a pastry blender, combine ingredients until they form small crumbs. It should stick together if you pinch some between your fingers.
- Place crumbly dough on parchment paper then place another piece of parchment paper on top.
- Roll the dough into a long rectangle then use a knife or pizza cutter to cut the rectangle into 2 inch bars.
- Use a spatula to transfer the bars to a parchment lined cookie sheet
- Bake for 12 minutes or until the edges are lightly browned
(Via Mrs Paleo)
3. Thin Mints
Next to Oreos, these were always my weakness…yet, who knew that you can have your Thin Mint and eat it, too!
- 1 C Almond Flour
- 1/4 C Coconut Flour
- 1 Egg
- 1/2 tsp Salt
- ¼ C Coco powder
- 3 Tbsp raw honey
- 2 tsp peppermint extract
- 1/8 C Avocado Oil
- Coconut oil
- 1 C dark chocolate chips (over 60% or Enjoy Life brand)
- 1 tsp peppermint extract
- Preheat oven to 350.
- Mix all ingredients together until you can form a ball
- Use coconut oil to oil your hands.
- Using the dough, form 1-inch balls then flatten into discs.
- Place on parchment paper and bake for 15 minutes or until discs look dry.
- After cookies have cooled, place chocolate chips in microwave safe bowl and microwave at 30-second intervals until chips are melted.
- Add oil to melted chocolate and stir.
- Dip cookies in mint chocolate and place on wax paper. Let chill in refrigerator to harden.
(Via Mrs Paleo)
4. Banana Cinnamon Bun Muffins
If you’re a Banana Bread nut, this just might satisfy that craving you’ve been having for banana heaven in a bread.
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 eggs
- 1/3 cup coconut milk (canned coconut milk)
- 1/2 cup ripe banana, mashed (about 1 banana)
- Cinnamon Topping
- 2 tablespoons cinnamon
- 2 tablespoons ripe banana, mashed
- 2 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- Preheat oven to 350 degrees. Line 12-cup muffin pan with paper liners.
- Whisk dry ingredients together. Set aside.
- In a small bowl add mashed banana, eggs, and coconut milk and mix with a hand mixer until well blended. Add wet ingredients into dry ingredients and with a hand mixer until well combined.
- Add batter until prepared muffin cups. Filling to about 3/4 filled.
- In a small bowl, combine cinnamon, mashed banana, melted coconut oil, and maple syrup (if using). Drizzle mixture over top of muffins and using a toothpick swirl the topping into the muffin batter. Reserve some of the cinnamon topping.
- Bake muffins for 20 – 25 minutes or until toothpick inserted into center comes out clean. In the last 5 minutes of baking add more cinnamon toping to the tops of the muffins.
- Allow muffins to cool in pan 5 – 10 minutes then transfer to wire rack.
Makes about 10 to 12 muffins.
(Via Multiply Delicious)
5. Mint-Chocolate Chip Ice Cream
Oh…ice cream for Paleos? Yep, if you don’t fall on the wrong side of the “no dairy debate”, then this treat is for you!
- 1 can full-fat coconut milk
- 1/2 cup baby spinach leaves, lightly steamed (or raw, if preferred)
- 3-4 Tbsp. raw honey
- 1 tsp. peppermint flavoring
- 1/2 tsp. vanilla
- 1/4 – 1/3 cup Homemade Dark Chocolate Chips or store-bought dark chocolate chips
- Put spinach, coconut milk and honey in a blender and blend on high speed until there are no spinach pieces left.
- Add peppermint and vanilla and blend briefly to combine. Taste and adjust flavoring.
- Pour mixture into frozen bowl of ice cream maker and follow directions for your ice cream maker to make into ice cream.
- Once ice cream is soft-serve consistency, stir in chocolate chips by hand and enjoy or freeze in a sealed container for later!
6. Coconut Chocolate Cake
These guys just screamed Almond Joy Cake to me. If you’re a fan of coconut and chocolate, this recipe will hit the spot.
- 1 1/4 Cup Almond Flour
- 1 Cup Dark Chocolate Chips or Enjoy Life Chocolate Chips
- 1/2 Cup Coconut Milk
- 1/2 Cup Shredded Coconut
- 1/2 Slivered Almonds
- 2 Eggs
- 1/2 Tsp Sea Salt
- 1/2 Tsp Baking Powder
- Coconut Oil for Grease
- Preheat your oven to 350 Degrees Farenheit
- Melt your chocolate and coconut milk in a small sauce pan over low heat
- Once the chocolate is melted, transfer to a mixing bowl or your stand mixer
- Add in your eggs and mix well
- Now add in your almond flour, shredded coconut, salt, and baking powder and mix well
- Grease an 8×8 baking dish with coconut oil
- Transfer your batter to your baking dish and sprinkle with your slivered almonds and some coconut if you would like
- Bake in the oven for 25-35 minutes or until a toothpick in the center of the cake comes out clean
7. Chocolate Coconut Doughnuts
Goodbye, Dunkin’ Donuts! Hellllooooo, Chocolate Coconut!
- 10 medjool dates, pitted
- 1 tablespoon vanilla extract
- 6 eggs
- ½ cup coconut flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1/3 cup cacao powder
- ½ cup coconut oil, melted
- Dark Chocolate, melted (optional)
- Preheat oven to 350 degrees. Generously grease a doughnut pan with coconut oil.
- Place the pitted dates with 1 tablespoon of water in a heat resistant bowl and microwave on high for 30 seconds. Remove and add an additional tablespoon of water and mash the dates into a paste.
- In the bowl of a food processor add date paste, vanilla extract, and eggs. Process mixture to combine. Add coconut flour, cinnamon, salt, baking soda, cacao powder, and melted coconut oil to the bowl of the food processor and mix until all ingredients are well incorporated. Stop to scrape down sides of bowl.
- Fill the doughnut pan circles about 2-3 of the way full with batter. Bake for 15 to 20 minutes or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack.
- Carefully remove doughnuts from the pan and continue to cool.
- If topping them with dark chocolate, place chocolate in a double broiler or microwave safe bowl and heat until melted. Carefully place the top of the doughnut face down in the chocolate to evenly coat the top. Lift and turn over carefully and place the doughnut chocolate side up on a wire rack or piece of waxed paper to dry. If you would like you can also add dark chocolate shavings to the tops of the doughnuts.
- Note: Can be refrigerated or frozen.
Makes about 6 to 8 large doughnuts using a doughnut pan.
(Via Multiply Delicious)
So, tell me…which paleo desert made your mouth water?
If you have a favorite Paleo treat that wasn’t mentioned here, share it in the comments!