directions ingredients Sorbet

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2 Sorbet No ice cream maker is required to make this simple, bright Paleo sorbet. Frozen fruit acts as the base, and then top with coconut flakes, additional fruit, or any topping of your choosing. Frozen mango or pineapple both work well in this recipe with the orange juice. Add some ice to the sorbet to reach your desired consistency, if necessary. 2 difficulty EASY 2 cups frozen mango pieces 1/2 cup orange juice 1 tsp lemon juice 1 tsp lemon zest Pinch of cinnamon 1. In a large cup (if using an immersion blender) or a blender, combine and blend until smooth. Add ice if necessary to reach desired consistency. Serve immediately.

3 Mini Sponge Cakes These sponge cakes are simple and satisfying. Fresh berries and coconut cream make the perfect compliments. Make sure to whip the egg whites to stiff peaks in order to make a light and fluffy cake. The cakes are fun to serve in individual portions, made with ramekins. 4 difficulty MEDIUM 6 eggs, yolks and whites separated 3/4 cup honey 1 tsp vanilla extract 1 cup coconut flour 1 tsp baking soda 1 cup coconut cream 2 tbsp honey Fresh strawberries, for topping 1. Preheat the oven to 350 degrees F. Prepare four ramekins with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks. 2. In a separate bowl, blend together the egg yolks, honey, and vanilla. Stir in the coconut flour, baking soda, and salt. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Evenly divide the batter between the ramekins. Bake for minutes until golden, when a toothpick inserted into the center comes out clean. Serve in the ramekins or turn out to cool on a wire rack. 3. Meanwhile, blend the coconut cream and honey together, adding strawberries into the cream if desired. Spread on top of the cakes to serve.

4 Baked Cranberry Apple Crisp Apple crisp is a great way to enjoy a sweet dessert without too much hassle or time in the kitchen. Once the crumble turns golden brown in the oven and the apple is slightly bubbling, it is ready to serve. With this apple crisp you can enjoy the flavors of apple pie without making an entire piecrust. 3-4 difficulty EASY 4 apples, peeled, cored, and sliced 1/2 cup dried unsweetened cranberries 2 tbsp honey 2 tbsp orange juice 1 tsp cinnamon Pinch of nutmeg For the crumble: 1 cup almond flour 1/3 cup pecans, finely chopped 3 tbsp coconut oil, melted 2 tbsp honey 1 tsp cinnamon 1. Preheat the oven to 350 degrees F. In a large bowl, mix together the apples, cranberries, honey, orange juice, cinnamon, and nutmeg. Place the mixture into a pie dish. 2. Using the same bowl, mix together the for the crumble until combined. Spoon the crumble over the apple mixture. Bake for minutes, until bubbly and golden brown. Let cool slightly before serving.

5 Chocolate Strawberry Chia Pudding Chia pudding is an incredibly easy dessert to make, and can be prepared the night before. Only five are required. Simply stir the chia seeds with melted chocolate, milk, and blended strawberries and place in the refrigerator overnight to let the seeds work their magic. The next day, rich pudding is ready to go for dessert. 2 difficulty EASY 2 oz. dark chocolate 2 cups almond milk, divided 1/3 cup chia seeds, divided 1/2 cup fresh strawberries 1-2 tsp honey 1. In a pot, melt the chocolate over low heat. Slowly whisk in one cup of almond milk. Remove from heat and let cool. Once cooled, pour into a glass container and stir in half of the chia seeds. Cover and refrigerate overnight. 2. In a large cup (if using an immersion blender) or a blender, combine the strawberries, honey, and the remaining cup of almond milk and blend until smooth. Pour into a glass container and stir in the other half of the chia seeds. Cover and refrigerate overnight. 3. To serve, divide the chocolate pudding between two glasses. Top with the strawberry pudding and serve cold.

6 Lemon Bars These tart lemon bars make a bright, delicious dessert that will be well received at any springtime or summer barbeques you attend. The crust, simply combined together in the food processor, resembles shortbread and balances the rich, creamy lemon filling. Chill in the refrigerator if desired before serving. 12 difficulty MEDIUM For the crust: 1 cup almond flour 1/4 cup almond butter 1 tbsp honey 1 tbsp coconut oil, melted 1 tsp vanilla extract 1/2 tsp baking soda 1/4 tsp salt For the filling: 3 eggs plus 1 egg yolk, lightly beaten 1/2 cup honey 1/4 cup fresh lemon juice 3 tbsp coconut flour 2 tsp lemon zest 1. Preheat the oven to 350 degrees F. Coat a 9x9 baking dish with coconut oil spray. Place all of the for the crust into a food processor and blend until combined. Press the crust evenly into the baking dish, and use a fork to poke holes into it. Bake for 10 minutes. 2. Meanwhile, place the for the filling into the food processor and blend to combine. Once the crust is done baking, pour the blended filling over the top. Return to the oven and bake for another minutes until the filling is set. Let cool completely on a wire rack. Cut into bars to serve.

7 Pumpkin Pie Pumpkin pie is a rich and creamy treat that incorporates the perfect blend of autumn spices. Bake the pie in the oven until the filling is slightly darkened and semi-firm. Let cool on a wire cooling rack for about half an hour before transferring to the refrigerator for 2 hours to set. Add some whipped coconut cream for a delicious topping. 6-8 difficulty MEDIUM 1 Paleo pie crust 1 1/2 cups pumpkin puree (or 1 15-oz. can) 3 eggs 1/2 cup coconut milk 1/3 cup honey 1 tsp vanilla extract 1 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground ginger Pinch of ground cloves 1. Preheat the oven to 350 degrees F. Grease a 9-inch pie dish with coconut oil spray. Press the pie crust into the dish with your hands, pushing out from the middle evenly. Using a fork, poke numerous holes in the dough. 2. In a large bowl, combine the pumpkin puree and eggs with a hand mixer. Add the coconut milk, honey, vanilla, and spices and mix to combine. Pour the filling into the prepared pie crust and bake for minutes. Remove from the oven and set on a wire rack to cool for 30 minutes. Then refrigerate for 2-4 hours to set before serving.

8 Sunflower Butter Truffles Sunflower seed butter is used to make these delicious truffles that taste similar to the popular Reese s candy. Mixing everything by hand is fun to do and ensures that the are well combined. If desired, top the truffles with chopped nuts while the chocolate is still wet. Store in the refrigerator. 12 difficulty MEDIUM 1/4 cup sunflower seed butter 1 1/2 tbsp honey 2 tbsp coconut oil, divided 1/2 cup almond flour 1 tbsp flaxseed meal 1 tsp vanilla extract 1/4 cup dark chocolate chips 1 tbsp coconut oil Chopped almonds, for topping 1. In a large bowl, mix together the sunflower seed butter, honey, 1 tablespoon melted coconut oil, almond flour, flaxseed meal, vanilla, and salt. 2. Using your hands, roll the dough into small balls and place on a Silpat or parchment paper. Refrigerate for half an hour. 3. In a double broiler, melt the chocolate and remaining tablespoon of coconut oil. Dip each ball into the chocolate and place it back on the Silpat. Top with chopped almonds if desired and refrigerate until the chocolate has set.

9 Lemon Cookies These cookies are light, fluffy, and have just the right tang of lemon. Coconut flour is the main base for these cookies, and if the dough seems too dry when mixed together in the bowl, add more coconut milk to dampen. The cookies may also be rolled out and used with cookie cutters. The quick icing adds a bright and tart flavor to top the cookies. 15 difficulty MEDIUM 2/3 cup coconut flour 1/2 tsp baking powder 1/4 tsp baking soda 1/4 cup honey 1/4 cup coconut oil, melted 3/4 cup full-fat coconut milk 1/2 tsp vanilla Juice from 1 lemon For the icing: 1/4 cup coconut oil, room temperature 1/4 cup honey Zest of 1 lemon 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add in the remaining and mix together until completely combined. 2. Using your hands, roll about a tablespoon of the dough into small balls and place on the baking sheet. After all of the balls are formed, press down on each ball to form a flat cookie. Bake for minutes until golden. Place on a wire rack to cool for 15 minutes before icing. 3. Combine the icing in a small bowl until smooth and creamy. Spread onto the cookies and serve.

10 Walnut Fudge This rich and nutty fudge will melt in your mouth. Smoother than traditional fudge, this fudge is best served right out of the freezer because it starts to soften if sitting out at room temperature. Chill any remaining leftovers, although it s doubtful that there will be any. 24 difficulty EASY 1/2 cup coconut oil 1/4 cup almond butter 1/2 cup dark unsweetened cocoa powder 1/4 cup maple syrup 2 tsp vanilla extract Salt, to taste 3/4 cup raw walnuts, roughly chopped 1. Using a hand mixer, mix the almond butter and coconut oil together. Add in the cocoa powder, syrup, vanilla, and a pinch of salt and mix again until combined. Stir in the walnuts using a spatula. 2. Line a loaf pan with parchment paper. Evenly distribute the fudge mixture into the loaf pan. Freeze, uncovered, for at least an hour. Slice into squares and serve cold.

11 Coffee Cake This is a cake that is not too sweet, and perfect for serving after dinner with a cup of coffee or tea. It is also great for breakfast the next day. To add a slight crunch to the moist cake, an almond honey crumble is spread over the top right before baking. 6-8 difficulty MEDIUM 4 eggs, separated 1/4 cup coconut oil, melted 2 tbsp honey 1 tsp vanilla extract 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 cup coconut flour For the crumble topping: 1 cup almonds 1/4 cup coconut oil, melted 3 tbsp honey 1-2 tsp cinnamon 1. Preheat the oven to 350 degrees F. Coat a loaf pan with coconut oil spray. In a medium bowl, beat the egg whites with a hand blender until they form stiff peaks. 2. In a separate bowl, blend the egg yolks, coconut oil, and honey together. Add in the vanilla, baking soda, cinnamon, and salt. Sift in the coconut flour and blend to combine. Mix one third of the beaten egg whites into the batter. Then gently fold in the remaining egg whites. Pour the batter into the loaf pan. 3. To make the crumble topping, place the almonds into a food processor and blend until coarsely chopped. Add the remaining and pulse until just combined. Spread the mixture over the batter in the loaf pan. Bake for minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before turning the cake out onto a cooling rack. Serve warm.

12 Apple Chai Cookies These light, fluffy cookies combine spicy cinnamon and ginger with the taste of apples and honey. The diced apples provide bursts of sweetness in every bite. Compared to traditional cookies, these have a slightly more cake-like texture that simply melts in your mouth. 10 difficulty MEDIUM 1 cup almond butter 1/2 cup honey 1 egg 2 tbsp coconut flour 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 1/4 tsp ground cloves 1/4 tsp ground ginger Pinch of nutmeg Half an apple, peeled and finely diced 1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond butter, honey, and egg with a hand blender. Add in the coconut flour, baking soda, cinnamon, salt, cloves, ginger and nutmeg and blend to combine. Fold in the diced apple with a spatula. 2. Spoon about one tablespoon of batter onto the baking sheet, spreading into a circle. Repeat with the remaining batter. Bake for 8-12 minutes until set. Let cool for 5 minutes and then transfer the cookies to a wire rack to cool completely.

13 Strawberry Peach Parfait Crunchy, creamy, and fruity layers come together in this quick and easy dessert. Loaded with nutritious, this dessert also makes a good breakfast. For the coconut cream, skim the thick layer off the top of a can of full-fat coconut milk that has been refrigerated overnight. 2 difficulty EASY 1/2 cup almonds 1/4 cup pepitas 1/4 cup unsweetened coconut flakes 2 tbsp sunflower seeds, shelled 2 tbsp coconut oil, melted 2 tbsp honey 1 1/2 cups coconut cream 1 tsp vanilla extract 1 peach, pitted and diced 1 cup strawberries, diced, divided 2 tbsp almond butter 1. Place the almonds, pepitas, coconut flakes and sunflower seeds into a blender and pulse to break the mixture into smaller pieces. Transfer to a pan and cook on low heat, stirring in the coconut oil, honey, and salt, until the mixture is golden brown. Remove from heat and set aside. 2. Add the coconut cream and vanilla to a blender and blend to combine. Remove half of the cream and set aside. Add 1/2 cup strawberries into the blender with the remaining coconut cream and blend to form a strawberry cream layer. 3. To assemble place some of the nut mixture into the bottom of a jar or cup. Add a thin layer of diced fruit, followed by a layer of coconut cream. Add a thin layer of almond butter, followed by a layer of strawberry cream. Continue layering the nut mixture, diced fruit, and coconut cream mixture until the top of the dish is reached. Serve immediately.