Cinnamon Swirl Raisin Bread

Cinnamon Swirly Goodness

When I was growing up my parents were somewhat “hippy-ish” which meant there were a lot of bran muffins and carob in our fridge.  My elementary school best friend (Regina) had parents that were from the country (East Texas) which meant biscuits, gravy and Wonder Bread cinnamon toast!  I’m thankful for my hippy parents because they taught me the importance of living healthy and eating clean…although we have come a long way from those bran muffin days into grain-free lifestyles!  I am equally thankful for all those wonderful memories of eating country meals at my friend’s house.  Regina’s mom sang in the choir at the First Baptist Church and Sunday mornings were usually pretty busy so it was always the morning for a quick breakfast of oven-toast.  Cheese or Cinnamon-Sugar were our choices.  I usually had one of each, the cheese toast was a slice of white bread with a square of American cheese toasted under the broiler until it was bubbly and crispy on top…the cinnamon-sugar was the same white bread buttered and sprinkled with a mixture of cinnamon and white sugar also broiled until toasty.  Both were pleasantly crispy on the top while the bottom was still that white bread soft doughy texture since they didn’t get flipped in the oven…it kind of makes my throat close up with the thought of it now but I do remember it tasting and smelling so yummy.  There is just something so comforting about the smell of cinnamon swirling through the house…especially when it’s coming from the oven!   Now, I don’t eat sweets all that often anymore but for some reason I had a hankering for cinnamon toast…I had a freshly baked loaf of Elana’s Pantry Paleo Bread in the freezer that I could have easily doctored up to make cinnamon toast but I was in the mood to experiment so I decided to try to make some Cinnamon Swirl Raisin Bread.  Well, it was a success, the bread has a nice texture warm out of the oven and in my opinion, even better toasted under the broiler and topped with a pat of pastured butter!  I started with a base of Elana’s Pantry Paleo Bread with a few modifications and then added the swirl of cinnamon, coconut nectar and raisins.  As you can see from the photo the raisins kind of sank to the bottom of the loaf in places, next time I will toss them in a bit of coconut flour before mixing them in so they don’t sink.

Cinnamon Swirl Raisin Bread

(yields 12-16 slices)

Base Bread Dough:

1 cup blanched almond flour

1/2 cup pecan meal

2 Tablespoons coconut flour

1/4 cup flax meal

1 1/2 teaspoons baking soda

5 eggs, room temperature

1/4 cup coconut oil, melted

1 Tablespoon apple cider vinegar

Cinnamon Swirl:

1/4 cup honey, maple syrup or coconut nectar

1/2 cup raisins, lightly coated in coconut flour

1 Tablespoon cinnamon

1 teaspoon coconut oil, melted

Preheat oven to 350 degrees F.  Grease a small loaf pan (I use a Magic Line 7.5 x 3.5 Loaf Pan) with coconut oil and set aside.  Place almond flour, pecan meal, coconut flour, flax meal and baking soda in the bowl of a food processor and pulse to combine.  Add eggs, coconut oil and apple cider vinegar and pulse until well combined scraping down sides once or twice.  In a large bowl mix together sweetener, cinnamon and 1 teaspoon of coconut oil until smooth, add raisins.  Gently fold in bread dough until just combined but also still a little swirled together.  Scoop mixture into prepared loaf pan and smooth the top with the back of spoon.  Place in middle of oven and bake for 30 minutes.  At the 30 minute mark check the loaf…sometimes this bread has a tendency to rise and separate on one side…if this happens I use a hot pad to press the top down evenly so it is flat.  Bake for 10 – 15 additional minutes.  Remove from the oven, run a butter knife around the edges of the loaf pan then cool in the pan for 10 minutes.  Remove from pan and finish cooling on a wire rack.  Slice and serve or wrap in parchment paper and store in an air tight container or gallon size zip top bag.

This recipe is shared at:

Fight Back Friday

Make Ahead Monday

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday

Gluten Free Wednesday, Allergy-Free Wednesdays

Salmon Cakes with Cabbage and Avocado Slaw

This paleo friendly dish is so easy to throw together for a quick, healthy and satisfying meal, it literally took me about 20 minutes start to finish.  Now, with that said I will admit I did take a few shortcuts…I used canned salmon and pre-shredded cabbage mix so if you are cooking fresh salmon and shredding your own cabbage it will take a bit longer…but will still be well worth it!

Let’s start with the slaw…

So easy, so good!

Cabbage and Avocado Slaw (serves 2)

2 cups shredded cabbage or slaw mix

1 avocado, diced

1/4 cup diced pickled jalapeno (I like La Preferida Organic Jalapeno Nacho Slices)

2-3 Tbsp. jalapeno pickling liquid from the jalapeno jar

handful of fresh cilantro, chopped

celtic sea salt to taste

Combine all ingredients in a medium bowl and mix to coat with pickling liquid.  Set aside.

Now, the Salmon Cakes…

Salmon Cakes with Cabbage and Avocado Slaw

Salmon Cakes (serves 2)

2 – 6 oz cans Wild Caught Boneless Skinless Salmon, drained well

2 eggs, slightly beaten

4 green onions, chopped

pinch of celtic sea salt

1/4 tsp garlic powder

1/4 tsp fresh ground pepper

1/4 tsp crushed red pepper flakes

1/4 tsp chili powder

handful of cilantro, chopped

1/4 cup coconut oil, avocado oil or lard (for frying)

Heat oil in a large skillet over medium-high heat.  Combine all ingredients in a large bowl and mix well.  Form the mixture into patties and drop carefully into the hot oil.  Fry on each side about 5 minutes until golden brown.  Transfer from pan to a plate lined with a paper towel to remove some of the oil.  Serve warm.

Tips:

If your mixture feels too wet add a couple of tablespoons of coconut or almond flour.

Once your patties are in the pan do not mess with them until it is time to flip them…they might fall apart if you do!

Bonus Recipe:

If you eat dairy try serving with a side of Chili Lime Cream Sauce…

1/4 cup sour cream

1/8 tsp garlic powder

1/4 tsp chili powder

2 tsp. lime juice

Combine all ingredients in a small bowl, refrigerate until ready to serve.

This recipe is shared at:

Fight Back Friday, Make Ahead Monday, Slightly Indulgent Tuesday, Fat Tuesday & Tasty Tuesday, Gluten-Free Wednesdays

Pumpkin Cake or Pumpkin Pie? Yes, Please!

 Merry Christmas and Happy National Pumpkin Pie Day!

Everyone who knows me well generally understands that when I say “I made dessert” what I really mean is “I have made something yummy with chocolate”.  Now, my dad, who shares my chocolate addiction love, would never object but my mother and husband are a different story…they constantly request desserts without *gasp* chocolate. Although I think you can never go wrong with a decadent chocolate dessert I have been branching out a bit in order to satisfy the non-chocoholics in the family.

Thankfully, the last several years I have developed a taste for all things pumpkin (I know, I feel so grown-up!).  Last month I posted a recipe for my favorite go-to muffin, Pumpkin Pecan Pie Muffins, and promised a posting for my favorite Thanksgiving dessert (Pumpkin Pecan Pie) once I was able to rework the recipe to better fit into the paleo/primal lifestyle.  My first attempt failed miserably…I had just come off of my Whole 30 and the pie was so sweet I couldn’t even eat it!!!  I was determined to get it right for our Christmas dessert but in the meantime I came across another recipe in the December issue of Paleo Magazine that I knew I had to fit into our Christmas menu…Pumpkin Cakes with Pecan Praline Sauce.  So, Pumpkin Cakes for Christmas Eve and Pumpkin Pie for Christmas Day…it just doesn’t get much better than that…well, unless you add chocolate!

Although this recipe is over-due I’m really happy with the outcome.  It is sweet enough to be considered a treat but not so sweet it makes your teeth hurt.  The recipe can be made as a simple Pumpkin Pie or amped up into a Pumpkin Pecan Pie by adding the pecan topping…you really can’t go wrong either way.

Pumpkin Pecan Pie

Pumpkin Pecan Pie

Crust:

1 1/4 cup blanched almond flour

1/4 cup pecan meal (or omit and add an additional 1/4 cup almond flour)

1/4 tsp. sea salt

1/4 tsp. baking soda

1 1/2 Tbsp. ground ginger

1 Tbsp. cinnamon

1/4 tsp. ground cloves

1/4 cup coconut oil or butter, melted

2 Tbsp. maple syrup, honey or coconut palm sugar (optional)

1 tsp. vanilla extract

Preheat the oven to 350 degrees F.  In a large bowl combine the almond flour, pecan meal, salt, baking soda and spices.  In a separate bowl whisk together the coconut oil (or butter), maple syrup (or other sweetener, if using) and vanilla.  Mix the wet ingredients into the dry ingredients until thoroughly combined.  Press the dough into a 9″ pie pan.  Bake for 15 minutes or until golden brown, remove from the oven and cool on a wire rack before filling.

Filling:

1 3/4 cups pumpkin puree (fresh or canned)

2 eggs

2/3 cup maple syrup (or 1/2 cup honey)

1/2 cup coconut milk

1 Tbsp. vanilla extract

1 1/2 Tbsp. pumpkin pie spice

Place all the ingredients in a blender or food processor and process until smooth.  Add the filling evenly into the slightly cooled crust and return to the 350 degrees F oven and bake for 45-60 minutes, or until the filling is set.  A knife inserted into the middle should come out clean.  Remove from oven to a cooling rack.  If you are just making the Pumpkin Pie, cool for 30 minutes before serving or cover and refrigerate.  For Pumpkin Pecan Pie, proceed to Topping directions…

Topping:

3 Tbsp. honey or maple syrup

1 Tbsp. butter or coconut oil

3/4 cup pecan halves

Preheat broiler.  Combine honey or maple syrup and butter in a small saucepan and cook over medium heat, stirring constantly, until it reaches a low boil. Remove from heat and stir in pecans to coat.  Arrange coated pecans on top of pie and drizzle remaining topping over the pecans.  Place under the broiler until bubbly and golden brown, watching carefully, about 2 minutes.  Remove from oven to a cooling rack.  Cool for 30 minutes before serving or cover and refrigerate.

Serve both the Pumpkin or Pumpkin Pecan pies topped with freshly made whipped cream.  If you refrigerated the pies bring them to room temperature before serving (or not…some people like their Pumpkin Pie cold!)…about 4 hours on the counter-top.

Pie…it’s a beautiful thing.

 Now…what about those Pumpkin Cakes?

The recipe in Paleo Magazine for Pumpkin Cakes with Pecan Praline caught my eye immediately…I knew this was definitely making the Christmas menu this year!  It was delightfully light and ridiculously easy to make.  I decided to add a nice small scoop of Maple-Vanilla Ice Cream (dairy-free) to the top of the cake before drizzling the Pecan Praline topping over the whole thing…oh my, it did not disappoint!  Here is a picture of our Christmas Eve dessert, check out Paleo Magazine online to download the latest issue, it’s chocked full of great recipes including this one for Pumpkin Cakes.

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays, Hearth and Soul Hop, All Gluten Free Desserts

Garlic, Rosemary and Chive Muffins

 This is a wonderful savory muffin that will be a lovely complement to any holiday meal!

Ready to serve up with some grass-fed butter!

Garlic, Rosemary and Chive Muffins

Makes 12 muffins

2 1/4 cups blanched almond flour

1 1/2 tsp sea salt

3/4 tsp baking soda

6 Tbsp garlic infused olive oil

4 large eggs

2 egg whites

1/2 cup fresh chives, chopped

1/4 cup fresh rosemary, finely chopped

pinch of freshly ground black pepper

Preheat oven to 350 degrees.  Line a muffin tin with paper liners or lightly grease with coconut oil.  In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set aside.  In a separate bowl whisk together olive oil, eggs and egg whites until frothy.  Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly combined, fold in chives and rosemary.  Divide evenly between the muffin cups (I use an ice cream scoop or 1/4 cup measuring cup).  Bake for 25-30 minutes or until they pass the toothpick test.  Remove from oven and cool in the pan on a wire rack for 20 minutes, serve warm with a pat of butter.

Garlic, Rosemary and Chive Muffins

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Make Ahead Monday, Tasty Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesdays

The Perfect Paleo Biscuit…

Light and Fluffy

I don’t know about you but I’ve always been terrified of making biscuits.  There is always so many steps and requirements no matter what recipe you choose…cold butter, floured board, fold the dough but don’t handle it too much, rolling, patting, cutting, resting…yikes, too much room for error for me.  So, when we were a wheat (and processed food) eating family I would just pop open one of those cans of ready-to-cook flaky buttermilk biscuits…hard to mess them up unless you forgot to set the oven timer!  I’ve seen many gluten or grain-free biscuit recipes over the years but that fear of the whole “biscuit making process” has kept me from trying any of them out…until this week.  To my surprise, they are so easy!  This recipe uses just 6 ingredients and you literally only have a few steps to follow.  These biscuits make a great addition to any meal and they are wonderful for making quick and easy breakfast sandwiches.  I’ve made them several times now and they have turned out perfectly each time!

Ham, Avocado and Egg Breakfast Sandwich

The Perfect Paleo Biscuit

Makes 9 biscuits

6 egg whites

3/4 cup blanched almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons coconut oil, chilled

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Mix almond flour, coconut flour, baking powder and salt together in a large mixing bowl.  Cut in cold coconut oil with a fork until the mixture is crumbly.  Place the bowl in the refrigerator for 10 minutes.  In a medium bowl whisk egg whites until they are very frothy.  Fold the egg whites into the chilled flour mixture until well combined.  Scoop about 1/4 cup of dough onto the baking sheet and smooth the top to form each biscuits, an ice cream scoop works well in this step.  Bake for 15-18 minutes, or until the tops are golden brown.  Serve warm or store in an airtight container in the refrigerator.

Ready for the oven...

This recipe is shared at:

Fight Back Friday, Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday

Pumpkin Pecan Pie Muffins

Pumpkin Pecan Pie Muffins

Fall is my favorite time of year.  I love the bright colors outside when the leaves begin to change, the warm smells in the kitchen of seasonal vegetables roasting and the crisp feeling of the chilly air when taking the dog for a walk in the afternoon sunshine…oh and November is my birthday month (only child syndrome!).  Growing up everyone in my family loved Pumpkin Pie with Cool Whip at Thanksgiving…not me, I was a Pecan Pie and vanilla ice cream girl.  My taste for all things pumpkin didn’t develop until later in life but now I simply cannot get enough of it…pumpkin pancakes, pumpkin bread, pumpkin cookies, pumpkin muffins, pumpkin pie…the list is practically endless.  Several years ago I found a recipe for the ultimate Thanksgiving dessert, Pumpkin Pecan Pie…it’s my new favorite but since following a paleo/primal diet I haven’t tried to adapt the recipe yet (don’t worry, the recipe WILL be adapted and posted before Thanksgiving this year!).  I started my fall baking this season with these wonderful Pumpkin Pecan Pie Muffins…they are fruit sweetened, dairy free and great for breakfast, snack and even dessert!

Pumpkin Pecan Pie Muffins

Makes about 24 muffins

2 large ripe bananas

1/2 cup medjool dates, pitted and soaked (about 6-8 dates)

5 eggs

1/2 cup pumpkin puree (canned or fresh roasted)

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

1 /2 cup coconut flour

1/4 cup ground flax seeds

1 teaspoon baking soda

1/4 teaspoon salt

1 Tbsp pumpkin pie spice (or more/less according to your taste)

1/2 cup of pecans, chopped

24 pecan halves (optional, for topping)

  1. Preheat oven to 350 degrees F.  Line muffin tins with paper liners or grease well with coconut oil.
  2. Place pitted dates in a bowl, cover with very hot water and soak for about 10 minutes, drain well after soaking.
  3. To a blender add bananas, pumpkin, dates, vanilla, eggs, and melted coconut oil.  Puree until smooth.
  4. Sift all dry ingredients together in a separate bowl.
  5. Add wet ingredients to the dry and stir until there are no lumps.
  6. Stir in chopped pecans.
  7. Divide evenly between the muffin cups (I use an ice cream scoop which is about 1/4 cup of batter).
  8. Place one pecan half on top of each muffin.
  9.  Bake for 22 to 25 minutes or until a toothpick comes out clean.
  10. Let cool completely on rack before serving.

Recipe Tips…

  • If you don’t have pumpkin pie spice add: 2 tsp. cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves instead
  • You could omit the coconut oil and add and extra 1/4 cup of pumpkin
  • Make these an even more decadent dessert by adding 1/2 cup 70% (or greater) dark chocolate chips or cacao nibs for a completely sugar-free recipe
  • Top with a dollop of whipped coconut cream or if you tolerate dairy a dollop of fresh whipped cream

Enjoy the taste of pumpkin pecan pie everyday, guilt-free!

This recipe is shared at:

Fight Back Friday

Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday

Gluten-Free Wednesdays, This Chick Cooks

Proceed with Extreme Caution…Fudgy Brownies Ahead!

Oh my. Glad I start on the Whole 30 on Monday…these will be gone by then!

Fudgy Brownies with Chopped Macadamia Nuts

Megan Keatley at Health-Bent  posted a recipe earlier this year for Paleo Fudgy Brownies and I have been dying to make them!  It was a beautiful fall Colorado day and it just seemed like the perfect time to bake…these were so easy to make and they turned out so yummy!  I made a few adjustments to the recipe which I am posting here, visit Health-Bent (Paleo friendly recipes that don’t look or taste like dog food!) for the original recipe and be sure to take a look at their other mouth-watering recipes as well!

Fudgy Macadamia Nut Brownies

1/2 cup almond butter

1/2 cup sunbutter

1/2 cup canned coconut milk

2 pastured eggs

1 Tbsp vanilla

1/4 tsp. celtic sea salt

1/3 cup raw cacao

1/4 cup pitted medjool dates, packed

1/3 cup chocolate chips (70% or greater)

1/3 cup macadamia nuts, chopped and divided

Preheat oven to 350 degrees F. Grease an 11 x 7 Pyrex dish (an 8 x 8 would work also).  Place pitted dates in a small bowl and cover with very hot water and set aside for at least 10 minutes.  In a medium bowl whisk together almond butter, sunbutter, coconut milk, eggs and vanilla.  Drain dates and process in a food processor or high-speed blender until smooth, whisk into the wet mixture.  Mix in salt and cacao powder and stir until smooth.  Add chocolate chips and half of the chopped macadamia nuts, mix until incorporated.  Pour batter into the prepared dish and sprinkle remaining nuts on top of the batter.  Bake for 18 – 20 minutes, top will start to slightly crack around the edges when the brownies are done, cool completely on a wire rack before cutting.

Recipe tips:

  • I think these taste best after resting for several hours and even better out of the fridge!
  • You could substitute 1 cup of any nut butter for the almond/sun butter combo
  • 1/4 cup of any sweetener could be used in place of the dates (palm sugar works great!)
  • If you prefer dairy, sub 2 Tbsp. melted butter and 1/4 cup + 2 Tbsp. heavy cream for the coconut milk
  • To make the entire recipe sugar-free, use 1/4 cup cacao nibs in place of the chocolate chips, this will give the brownies a nice crunch but they won’t have the added sweetness from the sugar in the chocolate chips so you might want to add 1 ripe banana.

Cooling...notice the slight cracks around the edges...try to avoid digging directly into the pan with a spoon!

This recipe is shared at:

Slightly Indulgent Tuesday, Fat Tuesday & Tasty Tuesday

Gluten-Free Wednesdays

Fight Back Fridays

Quick and Easy Squash Latkes

Squash Latkes

Traditionally, a latke is a potato pancake. Most people think of the potato pancake as a Jewish dish eaten during Hanukkah, but potato pancakes of some sort exist in potato-eating cultures around the world.

My first experience with a potato pancake was at a block party in Allen, Texas…all my neighbors got together one fall evening with a few coolers of beer, several bags of potatoes, a tub of Crisco and all our Coleman camping stoves lined up in the cul-de-sac…a few hours later (and a couple refills of the beer coolers!) I had my first potato pancake.  I couldn’t imagine how I had gotten into my early twenties living in the south and never had one of these little bites of heaven, crispy outside, fluffy & salty inside, doused in ketchup…oh my I was hooked!  Needless to say those potato pancakes were terribly unhealthy and were full of processed “white” food and hydrogenated oil…AND to this very day (about 15 years later) there is still massive Crisco oil stains on the driveways where we fried them!!!!!

Fast forward to the present day into my gluten-free, grain-free, unprocessed and refined sugar-free lifestyle…I still love to re-create the tastes and textures of the foods I loved back then.  For years I have been making a wonderful sweet potato latke but lately have been experimenting using less starchy vegetables with really great results.  My favorites are these summer squash and zucchini latkes followed closely by a jicama and carrot combination.  Once again, this recipe is easily adaptable with just about any vegetable, the key is to squeeze as much moisture out of the grated vegetables you are using so the latkes don’t get mushy.

I like them with a dollop of fresh sour cream…

Summer Squash and Zucchini Latkes (yields 8 latkes)

1 lb summer squash, grated

1 lb zucchini, grated

2 green onions, sliced

2 eggs, slightly beaten

1/4 cup coconut oil, avocado oil or lard (or your favorite high heat oil)

celtic sea salt

black pepper

1 tsp. crushed red pepper

sour cream or creme fraiche (optional for garnish)

Heat oil in a large skillet over medium high heat.  Grate squash and zucchini on a box grater or in a food processor and place in a medium bowl.  Sprinkle a generous amount of salt over the squash and mix together, let sit in the bowl for about 15 minutes.  Scoop the squash mixture into a clean kitchen towel and squeeze out all the excess moisture (this is the most important step of the process, so don’t skip it!).  Place the drained squash back into the bowl, add green onion, beaten eggs, salt and pepper to your taste and crushed red pepper, thoroughly combine.  Drop about 1/4 cup of the squash mixture into the hot oil and slightly press down with a spatula, fry until slightly browned and crispy on each side, usually about 5 minutes per side.  Remove from oil and drain on paper towels.  Serve warm or at room temperature with a dollop of fresh sour cream.

Super crispy on the outside, moist but not mushy on the inside.

Recipe tips/variations:

  • Squeeze as much moisture out as you can!
  • If the mixture still feels too wet add tablespoon of almond, coconut or quinoa flour
  • For vegan option, omit the eggs and add 1/4 cup flour

Vegetables I like to use:

Jicama and carrot

Butternut squash

Sweet potato and red onion

This recipe is shared at:

Fight Back Fridays & Fresh Bites Friday

Fat Tuesday & Slightly Indulgent Tuesday

Gluten Free Wednesdays

Chocolate Macadamia Nut Butter Cups

I grew up eating Reese’s Peanut Butter Cups…I loved them, especially when they came out with the Reese’s Miniatures…those babies were so fun (and easy!) to eat.  I still crave peanut butter and chocolate…probably more often than I should but now I have found a lovely little alternative that satisfies my craving and nourishes my body all at the same time.  In this recipe I used almond butter and macadamia nuts but you could easily substitute any nut butter or nut that you like in their place.  Enjoy!

Chocolate Macadamia Nut Butter Cups

 Chocolate Macadamia Nut Butter Cups

24 whole raw macadamia nuts

6 Tbsp shredded coconut

6 Tbsp raw cacao powder

6 Tbsp coconut oil, melted

6 oz coconut butter or manna, softened

Pinch of Celtic sea salt

1/2 tsp vanilla or almond extract

1/4 – 1/2 tsp liquid stevia (optional)

2 Tbsp almond butter

24 mini cupcake liners

Line a mini muffin pan with the 24 cupcake liners.  In a medium bowl combine coconut, coconut oil, cacao powder, coconut butter, salt, vanilla and stevia (if using).  Stir ingredients until thoroughly combined.  Spoon the mixture into the paper liners evenly.  Using a small spoon place a 1/4 tsp dollop of almond butter on top of each candy, place the macadamia nut on top of the almond butter and press the nut lightly down into the cup.  Put the muffin pan into the refrigerator to chill the candies, about 30 minutes.  Keep refrigerated in an airtight container until ready to serve.

Taste just like a Reese's to me...

This recipe is shared at:

Slightly Indulgent Tuesday & Tasty Tuesday

Gluten-Free Wednesdays & Wellness Weekend

Almond Joy Freezer Pie

Almond Joy Freezer Pie (shown using mini cheesecake pan)

This Almond Joy Freezer Pie has been my go to dessert this summer!  It’s cool, refreshing and decadent…not to mention SO easy to make!  I have literally had some form of this dessert in my freezer all summer long…I’ve made it in a pie plate, mini-cheesecake pans, a springform pan and a 9×9 brownie pan…they are all great but the individual tarts are my favorite.  It is so nice to always have a pretty dessert on hand for when you have company drop by or for that late night chocolate craving too!   This dessert is fruit sweetened, that’s right…no extra sweetener has been added to the recipe other than fruit…that makes this a superstar dessert in my book!  I chose to make this an Almond Joy Pie, you could easily turn it into a scrumptious Peanut Butter Cup Pie by substituting chopped peanuts for the almonds in the topping and adding 1/4 cup peanut butter and omitting the almond extract in the filling


For the crust:

3/4 cup almond flour

3/4 cup unsweetened shredded coconut, lightly toasted

1/4 tsp. celtic sea salt

1/4 cup coconut oil, melted over low heat

1 Tbsp. coconut palm sugar (optional for a slightly sweeter crust)

2 tsp. organic vanilla

In a large bowl combine almond flour, toasted coconut and salt.  Whisk together coconut oil, palm sugar (if using) and vanilla.  Add wet ingredients to the dry ingredients and thoroughly combine.  Press mixture into desired dessert dish (9″ pie plate, mini cheesecake pans, springform pan or square 9×9 dish).  Bake at 350 F for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

For the filling:

5 small ripe bananas, peeled and broken into small pieces (about 14-16 ounces peeled)

1 cup organic coconut milk, canned

1/4 cup unsweetened cacao powder (or your favorite unsweetened cocoa powder)

1 tsp vanilla extract

1/2 tsp almond extract

Combine all ingredients in blender or food processor and blend until very smooth, about 3 minutes on high-speed.  Check to make sure all the banana is pureed before filling the crust.  Pour filling into your cooled crust and sprinkle toppings (listed below) across the top of the filling.  Wrap tightly with plastic wrap and freeze for at least 4 hours, or overnight.

For the topping:

1/2 cup sliced almonds, lightly toasted

1/4 cup unsweetened coconut flakes

1-2 oz. finely chopped or shaved dark chocolate (I use 70% or higher)

Set the dessert at room temperature about 20 minutes before serving, cut with a sharp knife, ENJOY!

This recipe is shared at:

Slightly Indulgent Tuesday , Tasty Tuesday & Traditional Tuesdays

Gluten-Free WednesdaysThis Chick Cooks & Foodie Wednesday

Pennywise Platter Thursday, Fresh Bites Friday

Wellness Weekend & Fight Back Friday


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