[2017] 500 Paleo Diet Recipes
Page 36
Directions:
Put nuts, walnuts, dates and pecans in your food processor and blend well.
Put 3 spoons of crust mix each part of a muffin tin, press well and leave aside for now.
Put cashews, strawberries, date paste, lime juice, almond milk and coconut oil in your food processor and blend very well.
Put 3 spoons of filling mix on top of crust mix, place in the freezer and keep for 2 hours.
Transfer cheesecakes on a platter, top with strawberries and limes and serve.
Enjoy!
Nutrition: calories 140, fat 2, fiber 1, carbs 8, protein 2
Poached Rhubarb
It is so delicious!
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 3
Ingredients:
Juice of 1 lemon
Some thin lemon zest strips
1 and ½ cup maple syrup
4 and ½ cups rhubarbs cut into medium pieces.
1 vanilla bean
1 and ½ cups water
Directions:
Put the water in a pan.
Add maple syrup, vanilla bean, lemon juice and lemon zest.
Stir, bring to a boil and add rhubarb.
Reduce heat, simmer for 5 minutes, take off heat and transfer rhubarb to a bowl.
Allow liquid to cool down, discard vanilla bean and serve.
Enjoy!
Nutrition:: calories 108, fat 1, fiber 0, carbs 0, protein 1
Strawberry Cobbler
It’s a delicate and elegant Paleo dessert!
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 5
Ingredients:
¾ cup maple syrup
6 cups strawberries, halved
1/8 teaspoon baking powder
1 tablespoon lemon juice
½ cup coconut flour
1/8 teaspoon baking soda
½ cup water
3 and ½ tablespoons coconut oil
A drizzle of avocado oil
Directions:
Grease a baking dish with a drizzle of avocado oil and leave aside.
In a bowl, mix strawberries with maple syrup, sprinkle some flour and add lemon juice.
Stir very well and pour into baking dish.
In another bowl, mix flour with baking powder and soda and stir well.
Add coconut and mix until the whole thing crumbles in your hands.
Add ½ cup water and spread over strawberries.
Place in the oven at 375 degrees F and bake for 30 minutes.
Take cobbler out of the oven, leave aside for 10 minutes and then serve.
Enjoy!
Nutrition: calories 275, fat 9, fiber 4, carbs 9, protein 4
Avocado Pudding
You’ll definitely want more!
Preparation time: 3 hours
Cooking time: 0 minutes
Servings: 4
Ingredients:
1 cup almond milk
2 avocados, peeled and pitted
¾ cup cocoa powder
1 teaspoon vanilla extract
¾ cup maple syrup
¼ teaspoon cinnamon
Walnuts chopped for serving
Directions:
Put avocados in your kitchen blender and pulse well.
Add cocoa powder, almond milk, maple syrup, cinnamon and vanilla extract and pulse well again.
Pour into serving bowls, top with walnuts and keep in the fridge for 2-3 hours before you serve it.
Enjoy!
Nutrition: calories 231, fat 8, fiber 5, carbs 7, protein 2.9
Summer Sorbet
It’s a Paleo dessert you should really try these days!
Preparation time: 2 hours
Cooking time: 0 minutes
Servings: 4
Ingredients:
1 cup dates, pitted and chopped
3 cups plums, chopped
2 and ½ cups water
1 teaspoon lemon juice
Directions:
Put dates and plums in your food processor t and blend well.
Add water gradually and pulse a few more times.
Add lemon juice, pulse for a few more seconds, transfer to a bowl and keep in the freezer for 2 hours.
Scoop into dessert cups and serve right away!
Enjoy!
Nutritional value: calories 85, fat 0, carbs 23, fiber 0, sugar 1, protein 1
Dessert Smoothie Bowl
It’s easy and so delicious!
Preparation time: 6 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
½ cup coconut water
1 and ½ cup avocado, chopped
2 tablespoons green tea powder
2 teaspoons lime zest
1 tablespoon honey
Melted coconut butter for serving
1 mango thinly sliced for serving
Directions:
In your blender, mix water with avocado, green tea powder and lime zest and pulse well.
Add honey and pulse again well.
Transfer to a bowl, top with coconut butter spread all over and with sliced mango and serve.
Enjoy!
Nutrition: calories 337, fat 7, fiber 8, carbs 10, protein 10.4
Spring Ice Cream
It might be the best Paleo dessert!
Preparation time: 2 hours
Cooking time: 3 minutes
Servings: 8
Ingredients:
1 tablespoon arrowroot powder
2 cans coconut milk
¼ teaspoon vanilla beans
1 tablespoon water
1/3 cup pure maple syrup
1/3 cup coconut nectar
Directions:
Fill 1/3 of a bowl with ice cubes, place another bowl on top and leave aside for now.
Pour coconut milk in a pot, reserve 2 tablespoons, put them in a bowl, mix with arrowroot starch and stir well.
Add arrowroot mix of coconut milk to the pot and stir.
Also add vanilla beans, maple syrup and coconut nectar, stir well, place on stove and heat up over medium heat.
Stir well, bring to a boil, boil for 2 minutes, take off heat and pour into the bowl you’ve placed over the ice.
Add water, stir well and leave aside for 1 hour and 30 minutes.
Pour this into your ice cream machine and turn on.
Pour into a container, place in the freezer and leave it there for 20 minutes.
Serve right away!
Enjoy!
Nutrition: calories 136, fat 4, fiber 2, carbs 7, protein 2
Delicious Fruit Cream
It’s the best spring Paleo combination of ingredients!
Preparation time: 6 hours and 10 minutes
Cooking time: 0 minutes
Servings: 6
Ingredients:
1 cup apples, chopped
1 cup pineapple, chopped
1 cup chickoo, chopped
1 cup melon, chopped
1 cup papaya, chopped
½ teaspoon vanilla powder
¾ cup cashews
Stevia to the taste
Some cold water
Directions:
Put cashews in a bowl, add some water on top, leave aside for 6 hours, drain them and put them in your food processor.
Blend them well and add cold water to cover them.
Also add stevia and vanilla, blend some more and keep in the fridge for now.
In a bowl, arrange a layer of mixed apples with pineapples, melon, papaya and chickoo
Add a layer of cold cashew paste, another layer of fruits, another one of cashew paste and to with a layer of fruits.
Serve right away!
Enjoy!
Nutrition: calories 140, fat 1, fiber 1, carbs 3, protein 2
Chocolate Parfait
You won’t believe this great taste!
Preparation time: 2 hours
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br /> Cooking time: 0 minutes
Servings: 4
Ingredients:
2 tablespoons cocoa powder
1 cup almond milk
1 tablespoon chia seeds
A pinch of salt
½ teaspoon vanilla extract
Directions:
In a bowl, mix cocoa powder, almond milk, vanilla extract and chia seeds and stir well until they blend.
Transfer to a dessert glass, place in the fridge for 2 hours and then serve.
Enjoy!
Nutrition: calories 130, fat 5, fiber 2, carbs 7, protein 16
Chocolate Butter Cups
They are incredible and delicious!
Preparation time: 40 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
5 tablespoons almond flour
½ cup soft coconut butter
1 cup dark chocolate, chopped
1 teaspoon matcha powder+ some more for the topping
3 tablespoons maple syrup
1 teaspoon coconut oil
Cocoa nibs
Directions:
In a bowl, mix coconut butter with almond flour, maple syrup and matcha powder, stir, cover and keep in the fridge for 10 minutes.
Put dark chocolate in a bowl, place it over another bowl filled with boiling water, stir until it melts and mix with coconut oil.
Spoon 2 teaspoons of this melted mix in a muffin liner.
Repeat this with 7 other muffin liners.
Take 1 tablespoon matcha mix and shape a ball, place in a muffin liner, press to flatten it and repeat this with the rest of the muffin liners.
Top each with 1 tablespoon melted chocolate and spread evenly.
Sprinkle some matcha powder all over muffins.
Add cocoa nibs on top of each, introduce them in the freezer and keep there until they are solid.
Take them out of the freezer, leave at room temperature for a few minutes and serve.
Enjoy!
Nutrition: calories 230, fat 2, fiber 1, carbs 9, protein 3
Caramel Ice Cream
It’s different but amazing at the same time!
Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 6
Ingredients:
For the caramel sauce:
¾ cup stevia
½ cup coconut milk
2 tablespoons maple syrup
1 teaspoon vanilla extract
For the ice cream:
12 ounces firm almond cheese
1 can coconut milk
100 drops liquid stevia
2 teaspoons guar guar
Directions:
In a pan, heat up over medium high heat ½ cup coconut milk, ¾ cup stevia and maple syrup.
Stir well, bring to a boil, reduce heat to low and simmer for 3-4 minutes.
Take off heat, add vanilla extract, stir and leave in the fridge to cool down completely.
In your food processor, mix canned coconut milk, almond cheese, a pinch of salt and the caramel and pulse well.
Add guar guar and blend again well.
Take mix from the fridge and transfer to an ice cream maker.
When the ice cream is done, transfer to bowls and serve with caramel on top.
Enjoy!
Nutrition: calories 161, fat 7, fiber 1, carbs 10, protein 3.2
Chia Seeds Pudding
It’s a very fresh and tasty Paleo dessert!
Preparation time: 1 hour and 20 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
1 cup almond milk
½ cup pumpkin puree
2 tablespoons maple syrup
½ cup coconut milk
½ teaspoon cinnamon powder
½ teaspoon vanilla extract
¼ teaspoon ginger, grated
¼ cup chia seeds
Directions:
In a bowl, mix almond milk with coconut milk, pumpkin puree, cinnamon, maple syrup, vanilla and ginger and stir well.
Add chia seeds, stir and leave aside for 20 minutes.
Divide into 4 glasses, cover and keep in the fridge for 1 hour.
Enjoy!
Nutrition: calories 135, fat 7, fiber 7, carbs 10, protein 6.5
Summer Lemon Fudge
Sit back and enjoy this marvelous Paleo dessert!
Preparation time: 30 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
1/3 cup natural cashew butter
1 and ½ tablespoons coconut oil
2 tablespoons coconut butter
5 tablespoons lemon juice
½ teaspoon lemon zest
A pinch of salt
1 tablespoons maple syrup
Directions:
In a bowl, mix cashew butter with coconut one, coconut oil, lemon juice, lemon zest, a pinch of salt and maple syrup and stir until you obtain a creamy mix.
Line a muffin tray with some parchment paper, scoop 1 tablespoon of lemon fudge mix in each of the 10 pieces, place in the freezer and keep the for a few hours.
Take out of the fridge 20 minutes before you serve them.
Enjoy!
Nutrition: calories 72, fat 4, fiber 0, carbs 8, protein 1
Summer Energy Bars
They will give you so much energy!
Preparation time: 30 minutes
Cooking time: 0 minutes
Servings: 6
Ingredients:
¼ cup cocoa nibs
1 cup almonds, soaked for at least 3 hours
2 tablespoons cocoa powder
¼ cup hemp seeds
¼ cup goji berries
¼ cup coconut, shredded
8 dates, pitted and soaked
Directions:
Put almonds in your food processor and blend them well.
Add hemp seeds, cocoa nibs, cocoa powder, goji, coconut and blend very well.
Add dates gradually and blend some more.
Transfer mix to a parchment paper, spread and press it.
Cut in equal pieces and serve after you’ve kept them in the fridge for 30 minutes.
Enjoy!
Nutrition: calories 140, fat 6, fiber 3, carbs 7, protein 19
Delicious Pomegranate Fudge
It’s so irresistible and delicious!
Preparation time: 2 hours
Cooking time: 5 minutes
Servings: 6
Ingredients:
½ cup coconut milk
1 teaspoon vanilla extract
1 and ½ cups dark chocolate, chopped
½ cup almonds, chopped
½ cup pomegranate seeds
Directions:
Put milk in a pan and heat up over medium low heat.
Add chocolate and stir for 5 minutes.
Take off heat, add vanilla extract, half of the pomegranate seeds and half the of the nuts and stir.
Pour this into a lined baking pan, spread, sprinkle a pinch of salt, the rest of the pomegranate arils and nuts, cover and keep in the fridge for a few hours.
Cut, arrange on a platter and serve.
Enjoy!
Nutrition: calories 68, fat 0.9, fiber 4, carbs 6, protein 0.2
Great And Intense Cheesecake
It’s a good Paleo dessert!
Preparation time: 6 hours 10 minutes
Cooking time: 0 minutes
Servings: 4
Ingredients:
For the white layer:
6 tablespoons lemon juice
1 and ½ cups cashews, soaked overnight
6 tablespoons maple syrup
1 teaspoon vanilla extract
5 tablespoons coconut oil
For the yellow layer:
½ teaspoon cinnamon
1 and ½ teaspoon turmeric
1 cup mango chopped
For the orange layer:
1 and ½ carrots, ch
opped
1 cup dried apricots
1 tablespoon lemon juice
2 tablespoon coconut oil, melted
1 tablespoon maple syrup
1 teaspoon cinnamon
A pinch of turmeric
Directions:
In your blender, mix 1 and ½ cups cashews with 6 tablespoons lemon juice, 6 tablespoons maple syrup, 5 tablespoons coconut oil and 1 teaspoon vanilla extract, blend very well, transfer to a bowl and leave aside.
Clean your food processor and add 1 cup mango.
Mix with turmeric and cinnamon, blend well, transfer to a bowl and also leave aside.
Clean your food processor again and add apricots.
Mix with carrots, 2 tablespoons coconut oil, 1 tablespoon lemon juice, 1 tablespoon maple syrup, 1 teaspoon cinnamon and a pinch of turmeric, blend well and transfer to a third bowl.
Pour orange layer into a springform pan and spread evenly on the bottom.
Pour the yellow layer on top and also spread well.
End with the white layer, spread, keep cheese cake in the freezer for 6 hours, cut and serve it.
Enjoy!
Nutrition: calories 170, fat 6, fiber 4, carbs 6, protein 12