Paleo Chocolate Soufflés
What’s better than an ooey gooey chocolate soufflé with a warm dark chocolaty center? An ooey gooey chocolate soufflé with a warm dark chocolaty center that’s paleo! Chocolate soufflés used to be one of my favorite guilty indulgences with a capital “G”…now I can enjoy these sinful treats without feeling the need to repent. You can cut the recipe down to 1 if you don’t have the self-control…or make the batter up to 1 day ahead (store in the refrigerator) if you’re wanting to make batch after batch! Serve these hot and piping out of the oven and try them with a dollop of my paleo whipped cream!
- 2 tbsp cocoa powder
- 6 oz dark chocolate
- 4 tbsp coconut oil
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- 2 tbsp honey
- 4 egg yolks
- 4 egg whites
- pinch of salt
- Preheat the oven to 375 degrees.
- Grease 4 ramekins with additional coconut oil and cocoa powder.
- Melt the dark chocolate and coconut oil together in the microwave, stirring occasionally.
- Remove the dark chocolate and coconut oil mixture and add the vanilla extract, coconut milk and honey.
- Whisk in the yoks one by one until smooth.
- In a separate bowl, beat the egg whites and salt together until peaks form.
- Gently fold the egg white mixture into the chocolate.
- Spoon into the ramekins.
- Bake 15 minutes until set and serve immediately.
Chocolate Glazed Paleo Donuts
These are hands down my favorite donuts in the entire world. Unlike the sugar headaches I inevitably get from “regular” donuts, I can devour these suckers guiltlessly with the only consequence being a big ol’ protein boost. If you don’t already have a donut pan, it is definitely worth the investment for a future filled with these fluffy chocolate-y treats. The trick to making these donuts is to be patient to make sure they cool at each step before glazing and after glazing – pop them in the fridge to speed the process up! Enjoy these donuts for breakfast, with a cup of steaming coffee or for a mid-afternoon snack!
- 1 ¼ cup almond flour
- ¼ tsp baking soda
- 3 tbsp pure maple syrup, grade B
- 1 tsp apple cider vinegar
- ¾ tsp vanilla extract
- 2 tbsp coconut oil, melted
- 2 eggs, separated
- ¾ cup dark chocolate
- 2 tbsp coconut oil
- Preheat oven to 350 degrees and grease 6-mold donut pan with coconut oil.
- Combine almond flour and baking soda in large bowl.
- Combine maple syrup, apple cider vinegar, vanilla extract, coconut oil and egg yolks (set aside the egg whites) in a separate medium bowl.
- Mix the wet ingredients into the dry ingredients and set aside.
- Whisk the egg whites together until firm peaks form then fold egg whites into the batter.
- Distribute the batter evenly between the 6 molds.
- Bake for 12-15 minutes until lightly golden then allow the donuts to cool.
- Microwave the dark chocolate and the coconut oil together in a glass bowl for 15 seconds at a time until melted, stirring in between.
- Use a knife to “frost” each donut then chill in the refrigerator until the glaze hardens.
Paleo Apple Crumble
The weather is finally changing in California (kind of) and what better way to welcome fall than with a warm, cinnamon toasted apple crumble…a la paleo style! The perfect after dinner dessert or a daytime snack, this healthy holiday treat will satisfy your cravings and keep the doctor away. Try it served warm with a dollop of my paleo whipped cream (see recipe here) for extreme guiltless indulgence. Just a warning, you may find yourself fighting the urge to consume the entire crumbly top in one sitting…this is normal!
- 5 medium apples peeled, cored and thinly sliced (Granny Smith are recommended due to firmness)
- 3 tbsp coconut oil (melted)
- 2 tsp lemon juice
- 1 tbsp maple syrup
- 1 tbsp honey
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ cup coconut flour
- ½ cup almond flour
- 4 tbsp finely chopped pecans and almonds
- 1 tbsp coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp salt
- 3 tbsp coconut oil
- 2 tbsp honey
- Preheat oven to 350 degrees.
- In a large bowl, mix together the coconut oil, lemon juice, maple syrup, honey, coconut sugar, cinnamon and nutmeg.
- Toss apples into mixture and pour into a greased 8x8 baking dish.
- Pulse together the pecans and almonds in a food processor until finely chopped.
- Pulse in the coconut flour, almond flour, coconut sugar, cinnamon and salt until combined.
- Pulse in the coconut oil and honey until a crumbly dough is formed.
- Crumble over apple mixture.
- Bake for 30 to 45 minutes.
- Slightly cool and enjoy!
Panda Magic 7 Layer Paleo Bars
Need a post Memorial Day pick me up? These paleo magic 7 layer bars will soothe your post-holiday blues and are sure to satisfy ANY craving! As a little panda, magic bars were ALWAYS my weakness…the crunch of the buttery graham cracker crust, the decadent layers of sweetened nuts sandwiched in between melted chocolate and sprinkles of chocolate chips…all topped with a chewy golden shredded coconut topping…complete with the fat and calorie bomb sitting at the bottom of my stomach afterwards.
I strove to make a paleo, gluten-free and grain-free version of these magical 7 layer bars and while they are not the lowest in calorie count (eat one, not the whole batch), they’ll satisfy your cravings with cleaner ingredients than the original but with all the taste and bliss!
- ½ cup coconut milk (full fat)
- ¼ cup honey
- ¼ cup maple syrup
- 1 tbsp coconut oil
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 egg
- ½ cup coconut flour
- ½ cup almond flour
- 1/3 cup coconut oil, melted
- ¼ cup maple syrup
- 1 tsp honey
- 1 tsp vanilla extract
- ¼ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup unsweetened chocolate
- 1 tbsp coconut milk
- 1 tbsp honey
- 1 tbsp maple syrup
- 1 ¼ cup dark chocolate chips
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- 1/3 cup unsweetened shredded coconut
- ¼ tsp cinnamon
- ¼ tsp salt
- Preheat the oven to 350 degrees and lightly grease a 9x9 inch baking pan.
- Make the sauce by heating the coconut milk, honey, maple syrup, coconut oil, vanilla extract and salt in a small saucepan over medium heat. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Simultaneously, make the crust by combining the almond flour, coconut flour, baking soda, cinnamon and salt in a food processor. Pulse. Add the egg, coconut oil, maple syrup, honey and vanilla extract and process until smooth.
- Press the dough into an even layer in a 9x9` baking pan and bake for 15 minutes.
- Make the bottom chocolate layer by melting 3 ounces of unsweetened chocolate slowly in a bowl set over a pot of simmering water (or heat in the microwave slowly) and stir in the coconut milk, honey and maple syrup and spread over the crust.
- Sprinkle chopped walnuts over the chocolate layer.
- Sprinkle shredded coconut over the walnuts.
- Pour enough of the cooled sauce to cover everything then add a layer of chocolate chips.
- Pour chopped pecans on top of the chocolate chips then pour another layer of the cooled sauce over the entire thing.
- Sprinkle a layer of shredded coconut on top along with the remaining cinnamon and salt.
- Bake for 25 minutes.
- Allow the bars to cool for 1 hour before slicing and serving.
Paleo Crepes
I love crepes in any and every form. They’re delicious and oh-so-versatile! You can eat them for breakfast slathered in thick and gooey maple syrup, use them as a wrap for meat and veggies in a savory sweet potato and chicken crepe, fill them with berries and coconut whipped cream…the possibilities are endless. Click here for my coconut whipped cream recipe to fill, to top, to eat…a crepe must!
- 6 eggs
- 1 cup almond milk
- 4 tbsp coconut oil, melted
- 3 tbsp coconut flour
- 1 tsp arrowroot powder
- ¼ tsp salt
- Whisk eggs, almond milk, 2 tablespoons coconut oil, coconut flour, arrowroot powder and salt together in a mixing bowl and place in refrigerator for 5 to 10 minutes.
- Heat 1 tablespoon of coconut oil in a non-stick skillet over medium – high heat.
- Whisk batter for an additional minute then pour ¼ cup of the batter into the pan, turning the pan in a circle so that the batter spreads thinly around and covering the pan.
- Cook for 1 minute and flip crepe when the edges start to lift.
- Cook the other side of the crepe for 30 seconds then layer on a plate until no batter remains!
Paleo Yellow Cake with Chocolate and Vanilla Frosting
My boyfriend’s favorite birthday cake is yellow cake with chocolate frosting. Straight up. I decided I should try and find a paleo friendly way for him to still enjoy his classic treat and this one literally takes the cake. Simply pour batter into a lined-muffin pan to make cupcakes instead of a cake! For those non-chocolate lovers out there (why?!), there’s a scrumptious vanilla frosting recipe option for you…or even better, use both! Be sure to sprinkle any additional dark chocolate chips you have left on top of your cake!
- 3 large eggs
- ¾ cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup melted coconut oil
- ¼ cup honey
- 1 tbsp lemon juice
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup dark chocolate chips
- ¼ cup coconut oil
- 1 tbsp vanilla extract
- ¼ tsp salt
- 1 cup palm shortening
- ¼ cup honey
- ¼ cup maple syrup
- 1 tsp almond milk
- 4 tbsp coconut oil, melted
- 4 tbsp arrowroot powder
- 4 tbsp coconut flour
- 2 tsp vanilla extract
- ¼ tsp salt
- Preheat the oven to 325 degrees and grease the bottom and sides of an 8x8 baking dish (or line with parchment paper).
- Separate the egg yolks and whites and set aside the yolks.
- Whisk egg whites with the apple cider vinegar for 1 minute.
- In a large mixing bowl, beat the egg yolks with honey, lemon juice, vanilla extract and coconut oil.
- Fold the egg whites into the egg yolk mixture.
- Combine almond flour, coconut flour, baking soda and salt in a small bowl then add to the wet ingredients.
- Pour batter into baking dish and bake for 20 minutes or until a toothpick comes out clean.
- Enjoy with my paleo chocolate frosting or the frosting of your choice!
- Melt coconut oil and dark chocolate chips in a saucepan on low heat until combined.
- Stir in salt and vanilla extract.
- Allow frosting to cool and thicken.
- Mix together the palm shortening, honey, maple syrup, almond milk, arrowroot powder, coconut flour and salt in a small mixing bowl.
- Add the coconut oil and vanilla extract and whip until well blended.
Paleo Coffee Cake
Enjoy this grain-free, carb-free, guilt-free, paleo coffee cake for breakfast or as anytime snack. It’s so decadently delicious that it could well be dessert!
- 8 eggs
- ½ cup honey
- ½ cup plain coconut milk yogurt
- ¼ cup maple syrup
- 5 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 1 cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cup pecans, finely chopped
- 4 tbsp honey
- 4 tbsp coconut oil
- 2 tbsp almond flour
- 2 tsp cinnamon
- Preheat the oven to 325 degrees.
- Mix the eggs, honey, coconut milk yogurt, maple syrup, coconut oil and vanilla extract together in a small bowl.
- In a larger bowl, combine the coconut flour, baking soda, cinnamon, baking powder and salt.
- Stir the wet ingredients into the dry ingredients and mix well.
- Pour batter into a greased 8 x 8 baking dish.
- To make the crumble, mix the pecans, honey, coconut oil, almond flour and cinnamon together in a small bowl.
- Drop spoonfuls of the crumble over the batter.
- Bake for 40 to 45 minutes until golden brown and let cool.
Heaven’s Best Paleo Sea Salt and Dark Chocolate Chunk Cookies
I can honestly say that these are the best cookies I’ve ever experienced in my entire life (and yes, I know that’s a bold statement). I actually prefer these cookies to non-paleo cookies because the almond flour provides a denser texture and the honey ensures the perfect sweetness. The challenge is not eating the entire batch in one sitting!
- 2 cups almond meal
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 tbsp coconut oil, melted
- 4 tbsp honey
- 2 tbsp almond milk
- 2 tsp vanilla extract
- 1/2 cup chopped dark chocolate pieces or dark chocolate chips
- sea salt to sprinkle on each cookie
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Combine almond meal, salt and baking soda in a mixing bowl.
- Whisk together melted coconut oil, honey, vanilla extract and almond milk in a smaller bowl.
- Add wet ingredients to dry ingredients and mix together.
- Roll dough into small balls and spread evenly on baking sheet.
- Sprinkle sea salt on the top of each ball of dough.
- Bake for 10 minutes at 350 degrees.
- Remove from oven and let cool before enjoying!
Paleo Snickerdoodles
Who says you need butter and sugar to make the world’s best snickerdoodle cookies? These little bite sized pieces of heaven are irresistible and the cinnamon adds the perfect punch. They’re my favorite holiday treat to make as gifts!
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/4 teaspoon baking soca
- 1/4 teaspoon salt
- 1/2 cup honey
- 2 tbsp cinnamon
- pinch of salt
- Preheat the oven to 350 degrees.
- Line a baking sheet with foil.
- Combine almond flour, coconut flour, salt and baking soda in a mixing bowl.
- In a smaller bowl, whisk the egg, vanilla extract, coconut oil and honey together.
- Add wet ingredients into dry ingredients and mix thoroughly.
- Roll dough into small balls and roll in the cinnamon to coat and space evenly on baking sheet.
- Flatten balls slightly with the bottom of glass.
- Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean.
- Cool for 15 minutes and enjoy!
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
