Paleo S’mores

I am very excited about this Paleo S’mores recipe. I wasn’t worried about the chocolate or cookie recipe, but I didn’t have high expectations for the marshmallows. Luckily they turned out awesome, they even melted with heat like a regular marshmallow.

I made vanilla and chocolate marshmallows, but you can add different flavorings instead. You can experiment with lemon, orange, coconut, or almond extract.

I made my own chocolate but you can use “Enjoy Life” chocolate chips or any other good quality soy-free chocolate brand. You can also use my raw chocolate recipe

The chocolate and marshmallows must remain refrigerated or in a cooler until ready to use.

For other easy treat recipes try my raspberry fudge, chocolate chip cookies, or no bake macaroons

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Ingredients for the Graham Cracker:
2 cups of almond flour
½ cup of tapioca flour
6 tbsp of coconut oil softened
½ tsp of baking soda
¼ cup of honey
1 tsp of ground cinnamon

Preparation

• Preheat oven to 325 degrees Fahrenheit.
• In a medium bowl, combine all the ingredients.
• Using your hands, knead and massage the dough until uniform.
• Roll the dough into a ball and place between two pieces of parchment paper.
• Using a rolling-pin or the palms of your hands flatten the dough into a thin cracker width layer.
• Bake for 10 to 12 minutes or until golden. Keep an eye on them because they burn fast.
• Immediately after taking out from the oven cut into desired shape, using a sharp knife.
•  Allow them to cool for 3 to 4 minutes and transfer to a cooling rack until crispy.

Ingredients for the Marshmallows:

I cup of honey
4 tbsp of unflavored gelatin
1 cup of water, divided in half
1 tsp of vanilla or 2-3 tbsp of unsweetened cocoa powder

Preparation:

• In a small saucepan bring ½ cup of water plus the honey to a gentle boil.
• In a separate mixing bowl using a stand up mixer on medium high-speed, mix the remaining ½ cup of water and the gelatin.
• Start pouring the hot honey into the gelatin mixture VERY slowly while the mixer is running. Pour the honey into the side bowl and not directly into the gelatin to avoid curdling. This process should take about 3 minutes.
• Leave the mixer on for about 15 minutes or until the mixture has the consistency of a foamy shaving cream.
• While the mixer is still running, mix in the vanilla, cocoa powder or flavor of choice.
• Immediately transfer to a greased or plastic lined baking dish or mold.
• Refrigerate for at least 3 hours or until set.
• Cut into desired shape.

Ingredients for the chocolate:

4 ounces of tempered cacao paste or unsweetened soy-free chocolate, chopped into small pieces
1 tbsp of cacao butter or coconut oil
2 tbsp of raw honey
¼ tsp of vanilla extract

Preparation:

• Fill a saucepan with a couple of inches of water and bring to a gentle boil.
• Place the ingredients into a heat-resistant bowl and set over the simmering water until the chocolate is melted.
• Remove from heat.
• Allow the chocolate to cool down while until it reaches about 85 degrees (If you pour the chocolate while it is still too hot the honey will separate from the rest of the ingredients).
• Pour into molds or spread over a parchment paper and place in the freezer until set.
• Store in the refrigerator.

To assemble the S’mores melt the marshmallow over the fire and sandwich between two cookies and a piece of chocolate.

Paleo “Rice” Pudding (Raw)

A small confession: there is no rice in this Paleo “Rice” Pudding. There is no condensed milk or dairy at all. Yet, this  healthy treat is really worth trying.

Growing up in a Latin American country, I really long for the creamy, “custardy”, dairy-filled and rich desserts… Flan… Tres Leches…Puddings…Mmmm, I have a lot of experimenting to do in my kitchen.

Rice pudding has been on my mind for a while and I couldn’t figure out how to make it work with out the rice. I usually use grated cauliflower as my rice substitute, but cauliflower with milk and honey may not do the trick, so I used white chia seeds instead. You can use the regular black ones and the taste wouldn’t really change. I made a creamy dairy substitute using cashews and water and I sweetened it with dates, but you could use raw honey or your sweetener of choice.

For other dessert recipes try my pumpkin custard, baked apples, salted caramel dip, or honey lemon curd

Ingredients:
2 cups of water
 1 1/4  cups of cashews
Pitted dates or raw honey to taste ( I used about 6 dates)
1/2 to 1 tsp of cinnamon
1/2 tsp of vanilla
1 small piece of lemon peel (about 1/2 square inch)
3 1/2 tbsp of white chia seeds
1/4 cup of raisins

Preparation:

• Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
• Transfer to a bowl.
• Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
• Eat cold or warm.

Paleo “Rice” Pudding (Raw)

Recipe Type: Dessert

Cuisine: Latin Paleo

Author: Edible Harmony

Ingredients

• 2 cups of water
• 1 1/4 cups of cashews
• Pitted dates or raw honey to taste ( I used about 6 dates)
• 1 tsp of cinnamon
• 1/2 tsp of vanilla
• 1 small piece of lemon peel (about 1/2 square inch)
• 3 1/2 tbsp of white chia seeds
• 1/4 cup of raisins

Instructions

1. Using a blender, mix the cashews, dates (or raw honey), lemon peel, and water together until cashews are liquified.
2. Transfer to a bowl.
3. Mix the rest of the ingredients and let the chai seeds soak for 5 to 10 minutes (for a thicker consistency add more chia seeds)
4. Eat cold or warm.

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Pina Colada Ice Cream (Dairy-Free)

I could have just named this recipe pineapple coconut ice cream, but after having spent the last 5 years of my life either pregnant, nursing, or both, Pina Colada Ice Cream is closest thing I have come to an adult beverage in a very long time. I imagine that you can add liquor to it and make it the real deal, but you may have to add some cashews or macadamia nuts while blending to make it creamier and not icy or watery. Keep in mind that lower proof liquors don’t freeze very well.

Dairy free ice cream is much easier to make than the dairy kind, simply mix coconut milk and fruit, vanilla, or chocolate and your sweetener of choice. Adding banana, cashews or macadamia nuts makes it creamier. For this pina colada ice cream I just blended some pineapple, coconut milk, banana and raw honey together until smooth and added some shredded coconut for added consistency and flavor.

For other frozen treats, try my one ingredient banana ice cream, chocolate mint ice cream pie, pumpkin ice cream, or Cardamom Roasted Figs Over Vanilla Dairy-Free Ice Cream.

 

Ingredients:

1/2 pineapple
14 ounces of full fat coconut milk ( BPA-free canned or homemade)
1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
1/2 cup of shredded coconut
Raw honey to taste

Preparation:

• Peel and cut the pineapple into large cubes.
• Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
• Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
• Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
• Freeze and enjoy.

Pina Colada Ice Cream (Dairy-Free)

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 5 mins

Total time: 5 mins

Serves: 4

Ingredients

• 1/2 pineapple
• 14 ounces of full fat coconut milk ( BPA-free canned or homemade)
• 1/2 banana or 1/2 cup of macadamia nuts or cashews to make it creamier (optional)
• 1/2 cup of unsweetened shredded coconut
• Raw honey to taste

Instructions

1. Peel and cut the pineapple into large cubes.
2. Place the pineapple cubes, coconut milk, banana, and honey into a blender and blend until smooth.
3. Mix in the unsweetened shredded coconut using a spoon or just run the blender for a quick second. I like the ice cream to have pieces of coconut in it, but if you want a smoother consistency just blend until they are dissolved.
4. Pour the mixture into BPA-Free Ice cream pop molds or into a an ice cream maker and follow the manufacturer’s instructions.
5. Freeze and enjoy

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Raw Pistachio Orange Bites

Another quick, easy alternative to store-bought energy bars. These Raw Pistachio Orange Bites are made in minutes and with minimal ingredients. They are a great lunch box or on-the-go snack.

That is if your child’s school hasn’t banned nuts like my daughter’s school did this year. I have mixed feelings about this. In a way I am thankful that schools are acknowledging and addressing food sensitivities but I am amazed that they are not addressing gluten and dairy intolerances as well. It’s true that nut allergies are potentially more life threatening than other food intolerances, but gluten and dairy sensitivities are far more prevalent.

According to this article, only 1.1 percent of children and 0.5 percent of adults have a tree nut allergy versus 2.5 percent of children have a cow’s milk allergy, but if between 6% and 7% of the population is affected with gluten sensitivity, why aren’t schools addressing that? And what about banning foods that cause other health concerns like food dyes and HFCS? What if they banned processed foods all together and forced parents to buy and prepare real food? I will dream on!

For other energy bar ideas try my apple cinnamon or apricot chia bar

Ingredients:

1/2 cup or raw shelled pistachio nuts
1/2 cup of raw almonds
1/4 cup of fruit sweetened dried cranberries
2-3 tsp of orange zest
10 – 12 pitted dates (about 1/2 cup)
1-2 tbsp of orange juice
Finely chopped pistachios to garnish

Preparation:

• In a food processor blend the pistachios, dates, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
• Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
• Make small balls with this paste and roll them over the chopped pistachios.
• Store in the refrigerator

Raw Pistachio Orange Bites

Recipe Type: Snacks

Cuisine: Paleo Raw

Author: Edible Harmony

Prep time: 10 mins

Total time: 10 mins

Serves: 4-6

Ingredients

• 1/2 cup or raw shelled pistachio nuts
• 1/2 cup of raw almonds
• 1/4 cup of fruit sweetened dried cranberries
• 2-3 tsp of orange zest
• 10 – 12 pitted dates (about 1/2 cup)
• 1-2 tbsp of orange juice
• Finely chopped pistachios to garnish

Instructions

1. In a food processor blend the pistachios, almonds, orange zest and orange juice until a paste is formed. Start by adding only 1 tsp of orange juice and increase the amount only if the paste isn’t sticking together or is too dry.
2. Pulse in the cranberries for a few seconds until they are mixed in and coarsely chopped.
3. Make small balls with this paste and roll them over the chopped pistachios.
4. Store in the refrigerator

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Strawberry Paleo Birthday Cake

Spongy, fluffy, tasty, extra moist and super fun! This Strawberry Paleo Birthday Cake made quite an impression this weekend and the best part is that it was very easy to make.

My oldest daughter, Lilah, turned 4 on Saturday, so I spent a good amount of my weekend in the kitchen baking a few different types of desserts.  She is now obsessed with “Pinkalicious”, the story of a little girl who eats so many pink cupcakes that she turns pink. Food coloring does not appeal to me, but I was able to figure out a way to color the frosting with real fruit.

I made some raspberry-vanilla cupcakes and this strawberry paleo birthday cake, they were both delicious but I am keeping the other recipe for the recipe book that is in the works. Many of you have been asking about its release date, but I don’t have deadline right now. I am keeping it fun, and taking my time to re-test each recipe, re-take a few pictures and work on some new recipes as well…all while two kids are tugging on my leg, wanting to “decorate” the plates and backgrounds and running their fingers through my nicely frosted cakes. I will get there someday in the near future. Stay tuned!

Lilah pointed out that the cake should have been pink as well and not just the frosting and filling. I am thinking that adding some freeze-dried strawberry powder to the cake batter would have made the cake more little princess-approved, but just too overwhelmingly pink for the rest of the guests.

Ingredients:

2 cups of almond flour
½ cup of arrowroot powder
½ cup of coconut flour
½ cup of coconut oil
½ cup of honey
9 eggs
1 cup of applesauce
1 tbsp of vanilla
2 tsp of baking soda
2 tsp of apple cider vinegar

Preparation:

·      Preheat oven to 325 degrees Fahrenheit.

·      Using a food processor or an electric mixer combine all the ingredients together.

·      Pour the batter into two greased 9-inch round cake pans.

·      Bake for 25 to 35 or until a toothpick inserted in the center comes out dry.

·      Refrigerate to cool it down before frosting it

 

Ingredients for the filling:

2 cups of chopped fresh strawberries
½ cup of water
¼ cup of honey

Preparation:

·      In a small saucepan bring all the ingredients to a boil.

·      Cook uncovered over medium heat for about 10 minutes or until the mixture has thicken and most of the water has evaporated.

·      Refrigerate to cool it down

Ingredients for the frosting:

1 ½ cups of coconut oil or half coconut oil and half butter
1/3 cup of raw honey
2 tbsp of coconut flour
4 tbsp of arrowroot powder
½ to 1 cup of freeze-dried strawberries
Fresh strawberries for decoration (optional)

Preparation:

·      Put the strawberries into a clean coffee grinder or blender and grind until pulverized.

·      Run the powder through a strainer to remove the seeds and larger pieces.

·      Using an electric mixer, combine the coconut oil with the raw honey, coconut flour and arrowroot powder, until the frosting looks uniform and fluffy.

·      Start adding the strawberry powder until you get the desired flavor and color.

·      To assemble the cake, put one cake on a large round plate or a cake stand, spread the strawberry filling over the top and place the second cake over it, frost the cake as desired.

Tips:If the cake is cold it will be easier to frost.
If the frosting is too runny or the oil starts separating from the other ingredients, refrigerate for a few minutes and whip it again with the electric mixer.

 

For other cake ideas try my pound cake, watermelon cake or paleo chocolate cupcakes

Vegan Paleo Banana Mini-Muffins ( dairy-free, nut-free, egg-free)

 

These Vegan Paleo Banana Mini-Muffins have been the most challenging recipe I’ve created.  I started experimenting with ingredients almost a year ago when one of Edible Harmony’s Facebook friends made a request for a birthday cake for a little girl that was grain-free, nut-free, dairy-free and egg-free.  I could easily find a replacement for the first 3, but the only flour that I knew  would meet those request was coconut flour and it takes a lot of eggs to make coconut flour bind together. After several attempts and large amounts of precious ingredients gone to waste, I just gave up.

Yesterday my daughter’s school hosted a mother’s day tea and I was asked if I could bring gluten-free muffins, since Lilah and 2 other kids from her class are gluten intolerant. I gladly agreed to make them and then I remembered that her school is nut-free I thought to myself “Hmmmm, this is going to be interesting.”  During a parent meeting, someone pointed out that they don’t eat soy or dairy… no problem–neither do we, except for an occasional piece of cheese.  Things really seemed uphill when a parent pointed out that they don’t eat animal products… hmm… uhm… I don’t know if that is even possible since we only use grain-free flours, but I said I would try. I was bluffing , I likely wasn’t even going to try, but  as I started to bake I had a last-minute change of heart and decided to give it one more try, and attempt to make a small batch of vegan, paleo, nut-free muffins. I finally got the recipe to work!  These are a bit more dense that your usual muffins and I would probably not work for a cake or a full size muffin, but it would work out great for banana bread as well. Try them!
For other egg-free and dairy-free dessert recipes try my paleo chocolate chip cookies, no bake macaroons or my watermelon cake

Ingredients:

1/2 a cup of sweet potato flour (buy here)
1/2 a cup of arrowroot powder
2-4 tablespoons of coconut flour
2 ripe bananas
1/2 teaspoon of cinnamon
1 teaspoon of vanilla
1/4 teaspoon of nutmeg
4 oz apple sauce
1/2 cup of dates
1 teaspoon of baking soda
1/4 cup of flaxseed flour
1/2 cup coconut milk
1/4 cup of coconut oil

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Combine all ingredients in a food processor until smooth
• Let the batter set for 5 minutes
• Run the food processor for a few seconds
• Pour the batter in greased or paper lined mini-muffin tins
• Bake for 20 minutes or until a toothpick inserted in the middle of the muffins comes out dry

Vegan Paleo Banana Mini-Muffins ( dairy-free, nut-free, egg-free)

Author: Edible Harmony

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 24

Ingredients

• 1/2 a cup of sweet potato flour (buy here)
• 1/2 a cup of arrowroot powder
• 2-4 tablespoons of coconut flour
• 2 ripe bananas
• 1/2 teaspoon of cinnamon
• 1 teaspoon of vanilla
• 1/4 teaspoon of nutmeg
• 4 oz apple sauce
• 1/2 cup of dates
• 1 teaspoon of baking soda
• 1/4 cup of flaxseed flour
• 1/2 coconut milk
• 1/4 cup of coconut oil

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients in a food processor until smooth
3. Let the batter set for 5 minutes
4. Run the food processor for a few seconds
5. Pour the batter in greased or paper lined mini-muffin tins
6. Bake for 20 minutes or until a toothpick inserted in the middle of the muffins comes out dry

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Chocolate Mint Ice Cream Pie (grain-free and dairy-free)

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I am finally back from my Hawaiian vacation and I am so excited to get back in my kitchen and my routine. Instead of bringing back island-inspired recipes I am starting with this Chocolate Mint Ice Cream Pie, hoping that it makes it in time for Saint Patrick’s days. I do have a few Hawaii-inspired recipes in mind and in the next few days I am going to be experimenting with them. What is your favorite Hawaiian/tropical dish?

A few ingredients on the list are optional. The spinach gives it a darker green color without really changing the taste, the avocado makes it creamier, and the peppermint extract gives it a stronger mint taste, but you can omit any of these ingredients and the recipe will still work. You can either make your own chocolate chips or buy a good quality kind. I like Enjoy Life chocolate chips because they are dairy-free and soy-free (See link at the bottom of the recipe)

If you are looking for a nut-free crust use the crust I used for my pumping cheese cake and add cacao powder to it. For other dessert ideas try my strawberry rhubarb pie, chocolate chip cookies or apple-fig crumble

Ingredients For The Crust:

2 ½ cups of almond flour

1/2  cup of unsweetened cacao powder

¼ cup of coconut oil

¼ cup of coconut flour

¼ cup of honey

1 egg

½ tsp of baking soda

 

Ingredients For The Ice Cream:

28 ounces of full fat canned or homemade coconut milk

1 cup of loosely packed fresh mint leaves

½ cup of mashed avocado

1 cup of Enjoy life chocolate chips or homemade chocolate chips (See recipe below)

Sweetener to taste (I used ¼ cup of raw honey and 20 drops of liquid stevia

Optional ingredients: 1 cup of loosely packed spinach leaves (for a greener color), ½ tsp of peppermint extract (for a stronger mint taste)

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Using a food processor combine all the ingredients for the crust and run until fine crumbs are formed.
• Pressing the dough down with your fingers, line the inside of a pie crust.
• Bake for 15 minutes, allow to cool down and refrigerate.
• Using a blender combine all the ingredients for the ice cream together, except the chocolate chips.
• Put the mixture in an ice cream maker and follow the manufacturer’s instructions.
• When the ice cream is done add ¾ cups chocolate chips and run the ice cream machine for one more minute to mix in the chips.
• Pour the ice cream inside the cold pie crust and using a spatula or the back of a spoon press it down into the mold and flatten the top.
• Melt the remaining chocolate chips and  pour over the ice cream pie to decorate (optional).
• Freeze the pie for at least an hour before serving, depending on your freezer temperature you may have to let the pie thaw 5-10 minutes before cutting

Optional Homemade chocolate chips

½ cup of coconut oil

¼ cup of cacao butter

1/3 cup of unsweetened cocoa powder or raw cacao powder

Sweetener to taste ( I used 2 tbsp of raw honey and  5 drops of liquid stevia)

 

Preparation:

• Gently melt all the ingredients together.
• Pour the fixture over a parchment paper lined plate.
• Freeze until the chocolate is hard and cut into small cubes.

Paleo Salted “Caramel” Dip

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Somebody please ban me from making this highly addictive, Paleo Salted “Caramel” Dip again. We started by dipping the only two apples we had left, moved on to our last pear and then just used our finger to scoop out the rest.

This dip is dairy-free, refined sugar-free and it took me less than 5 minutes to make. I have a Vitamix blender so it makes blending dates a little bit easier. However, if you are using a regular blender you may have to soak the dates in the coconut milk for an hour or so to soften them. A few variations can be easily made to this recipe: you can add a little bit of cinnamon, or omit the salt and add unsweetened cocoa powder or raw cacao powder. Also, since dates are already sweet, you can omit the maple syrup and decrease the amount of salt. Another option is you can also replace it for raw honey as well, but ultimately, the maple syrup is what gives it the caramel taste.

I know that lately it seems like all I eat are desserts. Honestly, I only have a treat once or twice per week, but lately my meals haven’t really been very elaborate, I usually just throw whatever vegetables and meat I have into a pot or slow cooker with some spices and make stews or soup. Nothing blog worthy! Although last night I made the best red wine braised oxtail with a garlic-celery root puree, but by judging everyone’s reaction over the liver recipe I posted a few months back, I am assuming that not a lot of people are interested in these cuts of meat. Right?

For other sweet dips try my rawtella, lemon curd or pumpkin butter

Ingredients
1/2 cup dates, packed (about 12 deglet dates)
1/2 cup of full fat coconut milk, BPA free canned or homemade
2 tbsp of maple syrup
1 tbsp of coconut oil
1/3 to 1/2 tsp of sea salt

Preparation:

• Soak the dates in the coconut milk for about an hour, if you have a high power blender you can skip this step.
• Put the dates, salt, coconut oil, maple syrup and half of the coconut milk in a blender, and turn it on medium speed, start pouring the coconut milk until you get desired consistency. You may not need to add all the coconut milk.
• For a thinner dip add more coconut milk.

Grain-Free Hamantaschen

 

If you can’t pronounce it, don’t eat it! I say that all the time when trying to explain to people why they should stay away from certain foods. I am however making an exception for these Grain-Free Hamantaschen cookies… Okay, I must confess that I have to make a lot of exceptions to this rule, being a foreigner who came to the US as an adult, I still struggle with a few words.. Rutabaga… (rü-tə-ˈbā-gə) How am I even supposed to read those characters? That doesn’t really help me! Roo-tah-ba-gah… ruh-ta-bah-ga….I give up! In Spanish each letter sounds the same no matter where you put it. In English it gets a little more complicated, how can read and read (past tense) be written the exact same way and be pronounced differently?

But why is a non-jewish Costa Rican experimenting with this recipe? Well, part of it because it was a request from a friend, and part of it because I am following my own personal challenge of always trying new foods. To make this I had to do a little bit of research to try to find out what they are and how they taste. I also tried to read a little bit about the history behind them but found a few different versions, so I am not even going to try to explain Jewish history here.

There was a little trial and error behind these cookies, my previous batch crumbled apart and looked like my 3 year old made them all by herself, but I redeemed my self with these ones. They are pretty darn good!

Ingredients:
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of favorite fruit preserve ( see recipe below)

Preparation:

• Preheat oven to 300 degrees Fahrenheit.
• Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
• Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
• Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
• Make circles using a cookie cutter or the top of a glass.
• Put 1-2 tsp of the fruit preserve in the middle of each circle.
• Fold the edges of the circle to make a triangle. Use the parchment paper to help you fold them ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
• Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
• Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

Optional Fruit Preserve:

1/4 cup of pitted prunes
1/4 cup of dry apricots
1/4 cup of raisins
3 deglet dates
1/2 cup of orange juice

Preparation:

• Combine all ingredients in a small saucepan.
• Simmer for 15-20 minutes over medium/low heat.
• Allow for it to cool down.
• Run it through a food processor until a jam is formed

For other cookie recipes try my paleo chocolate chip cookies, grain-free gingerbread cookies or my almond thumb print cookies with honey lemon curd. I am thinking that the lemon curd would make a great filling for these grain-free hamantaschen.

Grain-Free Hamantaschen

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 8-10

Ingredients

• Ingredients:
• 2 cups of almond flour
• 1/2 cup of coconut oil
• 1/4 cup of honey
• 6 tbsp of coconut flour
• 1/4 tsp of fine sea salt
• 1 tsp of vanilla extract
• 1/2 cup of favorite fruit preserve ( see recipe above)

Instructions

1. Preparation:
2. Preheat oven to 300 degrees Fahrenheit.
3. Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
4. Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
5. Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
6. Make circles using a cookie cutter or the top of a glass.
7. Put 1-2 tsp of the fruit preserve in the middle of each circle.
8. Fold the edges of the circle to make a triangle ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
9. Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
10. Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

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Chocolate Raspberry Paleo Fudge

Right on time for Valentine’s day, this chocolate raspberry Paleo fudge is highly addictive. It requires no cooking and calls for minimal ingredients. I usually make it without the raspberry layer, so you can omit that step for an even easier treat. I have tried making it with different nut butters and so far cashew butter is my favorite. For a nut free alternative, use sunflower butter instead. Making your own nut butters will also make this more affordable, all you have to do is grind the nuts in a food processor or a high power blender for about 10 to 20 minutes or until they become creamy, scraping the sides down with a spatula as needed. The same procedure could be used with shredded unsweetened coconut to make coconut butter, but this one takes much longer to make.

Make sure that you are using raw honey (the pale and solid type), or a combination of raw honey and stevia. While regular honey or maple syrup will work as well, the texture will be a little softer and sticky. You can also use fresh raspberries instead of frozen ones, but the center layer won’t be as pink

For other treat ideas, try my Paleo chocolate cupcakes, chocolate-avocado pudding or my chocolate chip cookies

Ingredients:

For the chocolate fudge layer

1 cup of cashew butter (use sunflower seed butter for a nut free version)
1/2 cup of coconut oil
1/2 cup of unsweetened cocoa powder
1/3 cup of raw honey
1 tsp of vanilla
1/4 tsp of fine sea salt

For the raspberry layer

1/2 cup of frozen raspberries, chopped
1/2 cup of coconut oil
1/2 cup of coconut butter
2-3 tbsp of raw honey

Preparation:

• In a medium bowl combine all the ingredients for the chocolate layer.
• Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge on top of it. The heat will gently soften the ingredients and make it easier to combine.
• Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
• Pour half of the fudge in the container and put in the freezer until it hardens.
• Put all the ingredients for the raspberry layer in a bowl, set the bowl over hot water and combine.
• Pour the raspberry filling over the hardened fudge and return to the freezer.
• When it hardens, top with the remaining chocolate fudge and place back in the freezer until it hardens, but don’t wait until is fully frozen.
• Cut the fudge into desired sized pieces and store in the refrigerator.

Chocolate Raspberry Paleo Fudge

Author: Edible Harmony

Ingredients

• Ingredients:
• For the chocolate fudge layer
• 1 cup of cashew butter (use sunflower seed butter for a nut free version)
• 1/2 cup of coconut oil
• 1/2 cup of unsweetened cocoa powder
• 1/3 cup of raw honey
• 1 tsp of vanilla
• 1/4 tsp of fine sea salt
• For the raspberry layer
• 1/2 cup of frozen raspberries, chopped
• 1/2 cup of coconut oil
• 1/2 cup of coconut butter
• 2-3 tbsp of raw honey

Instructions

1. In a medium bowl combine all the ingredients for the chocolate layer.
2. Fill the sink or a large pot with a 2-3 fingers of hot water and set the bowl with the fudge on top of it. The heat will gently soften the ingredients and make it easier to combine.
3. Line a small baking dish with plastic wrap or parchment paper. (I used a 5″x7″ food container).
4. Pour half of the fudge in the container and put in the freezer until it hardens.
5. Put all the ingredients for the raspberry layer in a bowl, set the bowl over hot water and combine.
6. Pour the raspberry filling over the hardened fudge and return to the freezer.
7. When it hardens, top with the remaining chocolate fudge and place back in the freezer until it hardens, but don’t wait until is fully frozen.
8. Cut the fudge into desired sized pieces and store in the refrigerator.

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Lucia meets chocolate! And I think she approves! I can’t believe I gave my 13 month old chocolate. I guess it’s true when they say that you relax a lot with your second child, because Lilah was already 3 when she tried chocolate for the first time