Paleo/Vegan Dessert Recipes

Thinking of desserts but want to eat clean at the same time? Well, these recipes are just thought of specially for you! So, enjoy making them and tucking into some fabulously delicious goodness :)

Paleo Brownies (Makes 16 brownies)

Ingredients

• 1 cup blanched almond flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 4 ounces baking chocolate
• 7 Medjool dates (1/2-2/3 cup) pits removed
• 3 large eggs
• ½ cup coconut oil, melted
• ½ teaspoon vanilla stevia

Directions

1. In a food processor, pulse together almond flour, salt and baking soda
2. Pulse in squares of dark chocolate until the texture of coarse sand
3. Pulse in dates until the texture of coarse sand
4. Pulse in eggs
5. Pulse in coconut oil and stevia until mixture is smooth
6. Transfer mixture to a greased 8 x 8 inch baking dish
7. Mixture will be very thick, smooth with a spatula
8. Bake at 350° for 18-22 minutes
9. Cool for 2 hours, then serve

Paleo Pie Crust (Makes 1 pie crust)

Ingredients

• 2 cups blanched almond flour
• ¼ teaspoon sea salt
• 2 tablespoons coconut oil
• 1 egg

Directions

1. Place flour and salt in food processor and pulse briefly
2. Add coconut oil and egg and pulse until mixture forms a ball
3. Press dough into a 9-inch pie dish
4. Bake at 350° for 8-12 minutes

Paleo Honey Cake/ Lebkuchen (Serves 12)

Ingredients

• 2 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup honey
• ½ cup palm shortening
• 4 eggs
• ½ cup raisins

• Directions

1. In a large bowl, combine almond flour, salt, baking soda, cinnamon and cloves
2. In a separate bowl, combine honey, shortening and eggs
3. Mix wet ingredients into dry, then stir in raisins
4. Grease and flour an 8-inch cake pan
5. Bake at 350° for 30-35 minutes

Paleo Bread

Ingredients

• 2 cups blanched almond flour
• 2 tablespoons coconut flour
• ¼ cup golden flaxmeal
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 5 eggs
• 1 tablespoon coconut oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Directions

1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
2. Pulse ingredients together
3. Pulse in eggs, oil, honey and vinegar
4. Pour batter into a greased 7.5 x 3.5 magic line loaf pan
5. Bake at 350° for 30 minutes
6. Cool in the pan for 2 hours

Paleo Fruitcake (Makes 2 fruitcakes)

Ingredients

• 1 ½ cups blanched almond flour
• ½ teaspoon celtic sea salt
• ½ teaspoon baking soda
• ½ cup dates, chopped
• ½ cup raisins
• ½ cup dried cherries
• 1 cup walnuts, chopped
• 4 eggs
• 2 tablespoons coconut oil
• 1 tablespoon coconut sugar
• 1 tablespoon vanilla extract
• 1 tablespoon orange zest
• 1 tablespoon lemon zest

Directions

• In a large bowl, combine almond flour, salt and baking soda
• Stir in dried fruit and nuts
• In a medium bowl, combine eggs, oil, coconut sugar, vanilla and citrus zest
• Stir wet ingredients into dry
• Scoop batter into 2 greased mini loaf pans
• Bake fruitcakes at 350° for 20-30 minutes
• Cool and serve

Paleo Cookies(Makes 32 cookies)

Ingredients

• 3 cups blanched almond flour
• ½ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 pinch nutmeg
• ½ cup coconut oil, melted
• ¼ cup agave nectar or honey
• 1 tablespoon orange rind

Directions

1. In a large bowl combine almond flour, salt, baking soda and nutmeg
2. In a smaller bowl, mix together coconut oil, agave and orange rind
3. Mix wet ingredients into dry
4. Separate dough into 2 balls and place each on a piece of parchment paper
5. Cover each ball of dough with another piece of parchment paper and roll out to ⅛ inch thickness
6. Place in freezer for 30 minutes
7. Use cookie cutters to cut out cookies
8. Bake at 350° for 5-7 minutes
9. Cool and serve

Vegan Peanut Butter Cookies(Makes 12 cookies)

Ingredients

• 1 cup blanched almond flour
• ½ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• ½ cup creamy peanut butter or sunbutter
• ¼ cup agave nectar or honey
• 2 tablespoons palm shortening
• 1 teaspoon vanilla extract

Directions

1. In a small bowl combine almond flour, salt and baking soda
2. In a medium bowl mix together peanut butter, agave, shortening and vanilla with a hand blender
3. Blend dry ingredients into wet with hand blender until well combined
4. Scoop dough 1 tablespoon at a time onto a parchment paper lined baking sheet
5. Use a fork to flatten in a criss-cross pattern
6. Bake at 350° for 6-12 minutes until golden around the edges

Vegan Pumpkin Pie Muffins(Makes 8 muffins)

Ingredients

• 1 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 teaspoon ground ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 pinch ground cloves
• 2 tablespoons grapeseed oil or palm shortening
• ½ cup agave nectar or honey
• 2 large eggs
• 1 cup fresh baked pumpkin (or winter squash), well packed

Directions

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a vitamix puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours

Gluten Free Pie Crust

Ingredienst

• 1½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• ¼ cup grapeseed oil
• 2 tablespoons agave nectar or honey
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, combine almond flour, salt and baking soda
2. In a small bowl, combine grapeseed oil, agave and vanilla
3. Stir wet ingredients into dry
4. Pat dough into a 9½-inch glass pie dish
5. Bake at 325° for 10 to 15 minutes, until golden brown

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