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 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!