Paleo Lemon Squares

INGREDIENTS

CRUST

1 cup macadamia nuts

1/2 cup almonds/flour

1/2 cup pecans/walnuts

1/4 tsp salt

1 tsp cinnamon

2 tbsp melted grassfed butter/coconut oil

2 tbsp coconut butter (or just use 4 tbsp grassfed butter)

2 eggs

zest of 1 lemon

6-8 dates (can use a tbsp of honey instead)

FILLING

6 eggs

1 cup lemon juice (around 6-8 lemons)

1/4 cup coconut oil (can use coconut butter- I used about half and half)

1/2 cup honey

1 tsp vanilla

Coconut flakes

PROCESS

Crust

1. Preheat oven to 180C (350F)

2. Grease a 12 by 8 inch pan or line with baking paper (mine stuck even with greasing so I'll go with the paper next time)

3. In a food processor pulse together nuts until they form a course flour-like consistency. I left some bigger chunks in mine cos I like chunks!

4. In a bowl, combine nuts with other ingredients until it comes together into a doughy consistency -it'll be fairly pourable as opposed to kneedable

5. Pour into the pan, spread evenly and bake for 10-15 minutes until a tooth pick comes out clean

6. Let crust cool completely

Filling

1. Beat eggs and mix with lemon juice, honey, and coconut oil in a pot and heat whilst whisking constantly until it thickens and small bubbles form.

2. Remove from heat, add in vanilla and let it cool completely

3. Once cool, pour filling onto crust, sprinkle coconut flakes on top and refrigerate or freeze until it sets

Paleo Dark Chocolate Macaroons

Oh man are these tasty little treats. They are super easy and you can adjust the honey to make them less sweet and slightly more healthy if you like. They can also be made in a variety of ways (see variation below). 







INGREDIENTS
3 cups desiccated coconut
1 cup (+/- 6) egg whites
1/2 cup honey
1/4 tsp salt
1 tsp vanilla
100g bar of 90% chocolate
Almonds (optional)


PROCESS
1. Preheat oven to 180C (350F)
2. In a bowl beat together egg whites and salt until fluffy. You can beat them till they're stiff if you like but it doesn't make a huge difference to the outcome
3. Add coconut, honey and vanilla and combine
4. Form into desired shapes onto baking sheet and top with an almond (optional) and bake for 15-20 minutes until golden brown
5. Remove from oven and place in freezer for a few minutes to cool down
6. Melt dark chocolate and place a small dab of it evenly space out on baking paper for the number of macaroons you made (do this only once macaroons are cool)
7. Place one cooled macaroon on each chocolate dab and then drizzle remaining chocolate over the tops. Again place in the freezer to cool so that chocolate hardens
8. Try not to eat all at once

VARIATION
I also tried making these into macaroon squares. Instead of individual ones, I spread the macaroon mixture in an even layer in a baking tray, baked it, and then placed the whole thing on top of a layer of melted chocolate. I was feeling adventurous so I added dark chocolate chips to this macaroon mixture and also added coconut flakes and macadamia nuts to the chocolate layer underneath. It is a little tricky to get the macaroon layer onto the melted chocolate layer, but well worth it! YUM!

Paleo Pumpkin Coconut Fudge Squares

These make a delicious treat or snack - they taste pretty much like pumpkin pie and require no baking. 


INGREDIENTS
1 can pumpkin puree 
400g (2 x 200g packs) coconut butter
16 dates 
1-2 tsp cinnamon
1-2 tsp mixed spice
1 tsp vanilla
pinch of sea salt


PROCESS
1. Place dates in a bowl of water in the microwave for a couple minutes to soften
2. Whizz up the dates in a food processor (or finely chop) until they form a lovely goopy paste
3. Melt coconut butter by placing in a bowl of hot water (also in the microwave if you want it melted quickly)
3. Combine all the ingredients in a bowl until they come together in a soft fudgey ball
4. Spread out onto a wax paper lined baking tray to the desired thickness (I made mine about half an inch thick). Sprinkle with a little cinnamon and place in the fridge to cool and harden
5. Cut into desired pieces and enjoy as a treat!

Paleo Coconut Cream Pie

This is a yummy recipe I found on paleospirit.com. I just tried it and it tastes as good as it looks!


INGREDIENTS
Crust
3/4 cup coconut flour
1/2 cup unsweetened coconut flakes
3 large eggs
1/4 cup virgin coconut oil
2 tbsp coconut crystals
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp vanilla extract

2 tbsp cold water (if needed)
50-75g dark chocolate (85% or higher cacao)

Filling
4 large egg yolks
2 cans of full fat coconut milk
1 (200g) packet of coconut butter (coconut cream concentrate)
2/3 cup coconut crystals
1 tsp vanilla extract
1/4 tsp celtic sea salt
9 tbsp arrowroot powder
Topping
1/2 cup coconut flakes
dark chocolate shavings (85% or higher cacao)


PROCESS
Crust
1. Combine the coconut flour and desicated coconut in a bowl. 
2. In a separate bowl whisk together the eggs, coconut oil, coconut crystals, sea salt, baking soda and vanilla extract.
3. Add the wet ingredients into the dry and mix well until it forms a crumbly dough. Add water if necessary until the dough comes together
4. Spread the dough into a 9 inch pie dish and bake at 325F (160C) degrees for approximately 15 minutes until golden brown. Let it cool.
5. Melt the dark chocolate in the microwave.
6. Once the pie shell is completely cooled use a pastry brush to coat it with the melted chocolate.
7. Place the coated pie shell in the refrigerator to harden.
Filling
1. Prepare an ice bath and set aside. 
2. In a bowl, lightly whisk the egg yolks; set aside. 
3. In a saucepan, combine the coconut milk, creamed coconut, coconut crystals, vanilla extract and celtic sea salt. Bring to a simmer and cook, whisking constantly, about 10 minutes till it thickens a bit. 
4. Whisk a quarter of the hot coconut milk mixture into the egg yolks and then whisk in remaining coconut milk mixture. Pour back into the saucepan, and cook over medium-high heat, whisking constantly, until custard is thicker and bubbles appear in the center, about 10 minutes. 
5. Transfer to a medium bowl and set in the ice bath. Whisk it occasionally while it cools off for a total of 30-40 minutes. 
6. Add the arrowroot powder and whisk until combined and somewhat thicker (it will thicken more in the refrigerator).
7. Place the coconut flakes on a rimmed baking sheet and bake until lightly golden brown. Set aside.
8. Fill cooled crust with the custard and spread evenly.
9. Refrigerate paleo coconut cream pie at least three hours. Garnish with toasted coconut flakes and some grated dark chocolate just before serving.

Paleo Coconut Chocolate snacks

INGREDIENTS

7oz/200g coconut butter
2 tbsp cocoa powder
1 tsp vanilla
8 pitted dates 


Alternate ingredients
- Omit cocoa powder and add cinnamon
- Add coconut flakes or nuts
- Replace dates with 2 tbsp honey


PROCESS
1. Cover dates in water and microwave for a minute or two until softened
2. Melt coconut butter by placing sealed container into hot water
3. Whizz up dates in food processor until they form a paste, then add the rest of the ingredients until well combined and the mixture starts to form a ball
4. Place on a baking paper covered tray and shape as desired
5. Place in fridge to cool
YUM!!

Paleo Chocolate Peppermint Creams

INGREDIENTS
1/2 cup coconut oil
1/2 cup coconut butter
1/4 cup coconut crystals (or honey)
1-2 teaspoon peppermint oil
1 1/2 cups dark chocolate pieces, melted (I used 90% dark)


PROCESS
1. Gently melt coconut oil & coconut butter in microwave until just a few clumps remain. Add peppermint oil and coconut crystals and mix well
2. Line a flat surfaced pan (that has sides) with wax paper and pour in the mixture so that it is around 1/2cm thick (or however thick you'd like the patties). If you're using the coconut crystals make sure these are evenly distributed throughout the mixture or you will end up with clumps of crystals and then some patties with none
3. Place this in the fridge and wait till it solidifies. Using a freezer will speed this up
4. Carefully remove the hardened mixture, lay on a flat surface and using a sharp knife cut into small bars (makes about 16 depending on size). Place back in the fridge.
5. Melt the chocolate (either in a double boiler or in the microwave - in 30 second increments)
6. Take peppermint bars out of the fridge, and line a cookie sheet with wax paper. One at a time, dunk the peppermint bars into the melted chocolate and quickly take them out once they are coated with the chocolate (a fork works quite well). Be quick or the bars will begin to melt. Spread them in a single layer on the wax paper, trying to avoid excess chocolate pools around each bar
7. Place back in the fridge until the chocolate hardens
Enjoy as an occasional treat!

Paleo Avocado Coconut Key Lime Pie

INGREDIENTS
Crust
1/2 cup pecans
1/2 cup almonds
4 dates
2 tbs coconut oil
dash of ginger
Filling
2 avocados
200g coconut butter
1-2 limes (zest and juice)
1/4 cup maple syrup
1 tsp vanilla essence
dash of ginger
1 tbs dried coconut


PROCESS
Crust
1. Soften dates by microwaving in water for 30 sec intervals
2. Grind nuts till they are fine but not down to flour
3. Add softened dates, oil and ginger and mix thoroughly till it forms a ball that holds together
4. Press into pie shell (I put parchment paper in first to make it easier to remove
Filling
1. Warm up coconut butter till it is soft (I placed the pack in hot water for a few minutes)
2. Place avocado in a food processor and grind till a smooth paste
3. Add all the other ingredients and mix thoroughly till it forms a smooth paste
4. Place in crust and spread it out evenly
5. Sprinkle with some dried coconut and place in fridge for at least 30 minutes before serving

Almost Paleo Chocolate Coconut Protein Balls

INGREDIENTS
1/2 cup of coconut butter 
2 tbs almond butter
2 tbs of raw honey
2 tbs of raw cacao powder)
1 tbs of shredded coconut
3/4 cup of unsweetened whey protein powder
1 tsp vanilla
2 tbs crushed hazelnuts
1 tbs coconut oil
Melted dark chocolate to dip them in (if you're feeling decadent)

PROCESS

1. Mix all the ingredients (except the melted dark chocolate) and adjust quantities if necessary to achieve a mixture that holds together and can be rolled into balls. 

2. Dip each ball into the slightly cooled melted chocolate (if using this) and sprinkle with nuts/coconut. I flattened the balls slightly to make more of a cookie shape 

3. Leave to cool in the fridge

These are the yummiest treat and filled with goodness!

Paleo Coconut Breaded Shrimp

INGREDIENTS


1/4 cup coconut flour
1 large egg
1 cup shredded coconut
salt
pepper
garlic granules
1/2 pound large shrimps (cooked or uncooked)


PROCESS
1. Preheat oven to 200 C
2. Mix in salt, pepper and garlic with coconut flour and create 3 bowls for coconut flour mix, beaten egg and shredded coconut
3. Dredge shrimps one by one in coconut flour mixture, followed by egg and then coat them in shredded coconut
4. Lay out on a lightly greased piece of parchment paper on a baking tray and place in the oven for 10-12 minutes (cooked shrimps will take less time)
ENJOY!!


ps. This recipe is adapted from Everyday Paleo which is an awesome paleo cook book/guide to a healthy lifestyle