5 Paleo Dessert Recipes to put the Sweet in

your Valentine’s Day

www.myeasypaleomeals.com

Easy Paleo Desserts

Chocolate Avocado Mousse

Ingredients 2 ripe avocados

½ cup organic raw cacao powder

½ cup full fat coconut milk

⅓ cup local raw honey, to taste

2 teaspoons vanilla extract

1 teaspoon cinnamon, to taste

¼ teaspoon ground ancho chile, to

taste

Instructions

Combine all ingredients in food

processor and process until

completely smooth.

Taste and adjust seasonings.

Spoon into serving dishes and chill to

set.

Photo/Recipe Courtesy: Cook Eat Paleo

www.myeasypaleomeals.com

Chocolate Macadamia Ice Cream

Ingredients 1 cup filtered water 1 cup cashews, soaked overnight and drained 1 13.5-ounce can organic coconut milk ½ cup local raw honey ⅓ cup organic raw cacao powder 1-1 /2 teaspoons organic vanilla extract ⅛ teaspoon sea salt ⅓ cup dairy-free mini chocolate chips ⅓ cup chopped macadamia nuts

Instructions

Add water, cashews, coconut milk, honey, cacao powder, vanilla and salt to high-speed blender and blend on high for 2 minutes. Refrigerate until thoroughly chilled.

Mix chocolate chips with chopped macadamia nuts. Put in freezer until needed.

Once ice cream mixture is chilled, freeze in ice cream maker according to manufacturer's directions. Add chocolate chips and macadamia nuts for last 5 minutes of churning.

Photo/Recipe Courtesy: Cook Eat Paleo

www.myeasypaleomeals.com

Strawberry Mousse

Ingredients

½ cup melted coconut oil

2 large ripe bananas

1 1.5 oz bag of Dehydrated Strawberries

1 teaspoon vanilla extract

¼ teaspoon sea salt

12 ripe strawberries

1 medium avocado

1 Tablespoon maple syrup

Instructions

Place all the ingredients in your food

processor and blend until smooth. Chill for

1 hour and enjoy!

Photo/Recipe Courtesy of A Girl Worth Saving

www.myeasypaleomeals.com

Raw Cheesecake INGREDIENTS for the crust… 2 cups almonds (whole & raw), soaked overnight 7 dates, whole with pits 1/4 cup raw coconut flakes (not sweetened) for the filling… 3 cups cashews (raw, halved or whole), soaked overnight 1/4 cup fresh lemon juice (3 large lemons) 1/4 cup honey, raw preferably 1/4 cup raw coconut oil 1 vanilla bean (about 6-7 inches in length) for the topping… 1/4 cup honey 1 tsp cacao powder 3/4 cup frozen cherries 3/4 cup frozen raspberries DIRECTIONS for the crust… Soak almonds and cashews in water overnight Using your fingers, open up dates and remove seeds Place the soaked almonds (pour out any excess water from the soaking), dates, and coconut in a food processor and blend until smooth Put mixture into non-stick springform pan and press to form crust for the filling… To get the vanilla out, cut down the center of the vanilla bean (lengthwise), but don’t cut all the way through- you just want to open the bean up Scrape the vanilla out of the bean with a knife (roughly a tsp vanilla from 1 bean) Place the soaked cashews, lemon juice, coconut oil, honey & vanilla in the food processor Blend until smooth and creamy then pour the filling over the almond crust Place the cheesecake in the freezer, uncovered, for about 5-6 hours for the topping… Add cacao powder to honey and blend until all cacao lumps are smoothed out and set aside Remove cheesecake from freezer & top with berries Drizzle honey & cacao sauce over the berries & cheescake then remove from pan and serve Photo/Recipe Courtesy of Honey Ghee & Me

www.myeasypaleomeals.com

Spicy Red Velvet Brownies Ingredients 3 cups red beets, chopped 1/2 cup raw honey 1 Tbsp pure vanilla extract 1/2 cup grass-fed butter, melted 4 pasture raised eggs, beaten 1/2 cup unsweetened cocoa or cacao powder 1 tsp cinnamon 1/8 tsp cayenne 1/2 tsp sea salt 1/3 cup dairy free mini chocolate chips Directions

Place beets inside a steamer basket in a pot, and cook for 15-20 minutes or until fork tender.

Once done, add the beets to a high-speed blender with the vanilla and honey. Blend a couple minutes, or until smooth and well combined.

Add the cinnamon, cayenne, sea salt, cocoa powder and homemade chocolate chips. Blend on high for a minute or so. Then, add the melted butter and blend again.

If the beet mixture is still warm, which it most likely will be, temper the beaten eggs by mixing a little of the beet mixture into the eggs. Once mixed, pour the eggs into the blender. This will ensure you don’t end up with scrambled eggs in your brownies! Blend for another minute, or until mixed through.

Grease an 8×8 pan and pour batter evenly into pan. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the middle comes out clean (it’ll still be beet red though!). Let cool for at least 25 minutes before cutting, as it takes some time for the brownies to set up. If you cut into them too early, they will fall apart.

Once cool, cut into squares or use cookie cutters to make shapes. I made heart shapes for Valentine’s Day.

Photo/Recipe Courtesy of Paleo in PDX

www.myeasypaleomeals.com

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