STORE CLOSING SALE !!
0 Cart

Recipes

Blog Menu

Honey Pecan Cookies

Posted by Nikki Velez ·

Honey Pecan Cookies

Honey Pecan Cookies

These cookies are both Paleo and Gluten Free and they're so good, you'll even fool your non paleo pals! They're made with our Honey Pecan Pie coconut butter and so they've got toasted pecans and cinnamon making them extra special. They're a great indulgence because they taste great, but aren't overly sweet so you can stay on track with your low sugar lifestyle. And of course, a little dark chocolate drizzle can't hurt anyone, right?

 

Ingredients:

½ cup honey pecan pie coconut butter, melted

¼ cup coconut sugar

2 eggs

1 teaspoon vanilla

½ cup + 1 tablespoon almond flour 

¼ cup arrowroot powder

1 teaspoon baking soda 

¼ teaspoon sea salt 

1.5 – 2 ounces dark chocolate, melted 

 

Directions:

Preheat oven to 350 and line a baking sheet with parchment paper. 

Combine the melted coconut butter and coconut sugar in a bowl and mix thoroughly with a hand or stand mixer. Add the eggs and vanilla and mix until combined. 

Add the almond flour, arrowroot, baking soda and sea salt and mix until everything is combined and dough has thickened. 

Use an ice cream scoop to scoop out about a tablespoon of batter and place the dough on the cookie sheet. Repeat until dough is gone. 

Bake for 10-12 minutes and then use a large spatula to put the cookies on a cooling rack. 

Once cookies have cooled drizzle the melted chocolate over top and serve.

Recipe and pictures by our friend Jessi with jessiskitchen.com at @jessiskitchen on instagram.

Banana Pineapple Sherbert Bon Bons

Posted by Nikki Velez ·

Banana Pineapple Sherbert Bon Bons

Banana Pineapple Sherbert Bon Bons

Who doesn't love cake pops? These bon bons are like the healthy version of a cake pop, except they don't taste healthy, they taste like a real treat! The banana and pineapple flavors create and awesome fruity taste and the coconut butter combined with the short bread cookies and shredded coconut toppings make the best outer layer to form these treats! For best results, freeze the banana/pineapple mixture the night before. 
Ingredients:
  • 2 large ripe bananas, peeled and frozen
  • 1/4 cup fresh/frozen pineapple chunks
  • 1 heaping tablespoon full fat canned coconut milk
  • 1/2 tsp vanilla 
  • Vanilla Cake Batter Coconut Butter, melted
  • Dark Chocolate Fudge Coconut Butter, melted
  • Optional toppings: shredded coconut, crushed [gluten free] shortbread cookies, instant coffee, chopped nuts

Preparation:
  1. Note: Slice ripe bananas prior to freezing. In a food processor, blend together the frozen banana, pineapple chunks, coconut milk, and vanilla until smooth. Working quickly, scoop out equal portions of the banana pineapple mixture using a cookie scoop on to parchment paper. Freeze for at least 30 minutes (or overnight). 
  2. Remove the frozen banana pineapple bon bons from the freezer. Working one at a time, dip the bon bon in melted coconut butter, using a spoon, quickly transfer to the toppings and roll to cover the bon bon. You'll have to work pretty quick to get the toppings to stick to the coconut butter since it will harden fast. 

 

Recipe and photos by our friend, Denise at denimeloneats.blogspot.com and @denimelon on Instagram. Follow her for more yummy paleo and gluten free treats!

Vanilla Roasted Strawberry Crepes

Posted by Nikki Velez ·

Vanilla Roasted Strawberry Crepes

Vanilla Roasted Strawberry Crepes

A lot of people may not know that growing up, I spent some time in France. One of our family traditions while we lived there was going to the movies on a Friday night and picking up some crepes at the stand near the theater. My go-to was a simple strawberry crepe and it was divine! Only later on did I discover the wonders of nutella and bananas, but that's for another post.
When my friend, Denise (@denimelon on IG) sent me this recipe, I was immediately brought back to those days and reminisced upon those warm, fresh made crepes with the sweet strawberry combination. This one really elevates the flavor of the strawberries by adding the vanilla and roasting them in the oven. I'm so excited to share these with you and hope you enjoy them as much as we did!
Ingredients:
  • 2 large eggs
  • 1 tbsp Honey Pecan Pie Coconut Butter, melted
  • 1/2 tsp vanilla extract + 2 tsp (for strawberries)
  • 2 tbsp tapioca starch
  • 1.5 tsp coconut flour
  • 3/4 cup coconut milk (or other non dairy milk)
  • pinch of salt
  • 1/2 lb strawberries, sliced
Preparation:
  1.  Preheat oven to 350F. While oven is preheating, whisk together the eggs until they just come together. Then whisk in the Honey Pecan Pie coconut butter, 1/2 tsp vanilla, and coconut milk. 
  2. Add the tapioca starch, coconut flour, and pinch of salt to the wet ingredients. Whisk until batter comes together and no lumps remain. Set aside and pre-heat  a 6-8 inch fry pan with a little fat of choice, about 1/2 tsp (i.e. butter, ghee, coconut oil) over low heat.
  3. Toss the sliced strawberries with 2 tsp vanilla. In a single layer, spread out the strawberries and bake at 350F for 10-15 minutes, until strawberries are soft and fragrant. Tossing berries once.
  4. While strawberries are roasting, make the crepes. Pour about 2-3 tbsp of the batter into the pre-heated greased pan. Rotate the pan until the bottom is covered in a thin layer of batter. Cook for 1-2 minutes, or until edges start to brown slightly and curl. Flip and cook for another 30 seconds. Repeat with remaining batter. 
  5. Remove strawberries from oven and allow to cool slightly. To assemble the crepes, add the strawberries to the crepes and fold. Top with more Honey Pecan Pie coconut butter, or other favorite toppings! 

Lavender Raw Cheesecake Recipe

Posted by Nikki Velez ·

Lavender Raw Cheesecake Recipe

Lavender Raw Cheesecake Recipe

This lavender cheesecake is fabulous! For those of you cheesecake fans who are missing their dairy on a Paleo diet, this one has it all. Just remember to soak the cashews overnight before you actually start the recipe. This one was created by our very talented friend, Mariel Lewis of Amazing Paleo. She creates some amazing Paleo and Gluten Free recipes that you can use for every day cooking. I hope you love this one as much as I do!

 

 

 

Tools Needed

  • Cheesecake pan
  • Food processor
  • Spatula
  • Measuring cups
  • Measuring spoons

 

Ingredients:

For the crust:

  • 1 cup raw almonds
  • 1 cup raw almond butter
  • 1 cup unsweetened shredded coconut
  • ¼ cup Nikki’s Honey Pecan Pie Coconut Butter
  • 3 tablespoons honey
  • ¼ teaspoon sea salt

 

For the filling:

  • 2 cups raw cashews, soaked in water overnight and rinsed
  • ½ cup coconut oil, melted
  • ½ cup honey
  • ¼ cup full fat canned coconut milk
  • 1 lemon, juice of
  • 3 drops lavender essential oil (100% pure, therapeutic grade -- I use Young Living)

Steps

  1. Place raw almonds in food processor and process until they break down completely and begin to become like butter. Add in the rest of the crust ingredients, and pulse a few times until mixed completely. Transfer crust mixture to cheesecake pan and press down evenly. Freeze for 1 hour. Wash food processor. 
  2. Place raw cashews (soaked overnight and rinsed) in food processor and process until creamy. Add in the rest of the filling ingredients and process until smooth. Pour over crust and freeze overnight. 
  3. Slice cheesecake, and top with Strawberry Rhubarb Sauce or Mixed Berry Jam. Enjoy!

 

* Yields twelve slices

For more recipes from Mariel Lewis, check out her blog, amazingpaleo.com  or her IG page, @amazingpaleo.