Paleo Treats
Grain-free, gluten-free, cane sugar-free, dairy-free recipes compiled by your friendly doctor - Kat Lopez, MD
Pumpkin Pie
Ingredients
1 box (15 ounce) boxed pumpkin puree
(or 1½ cup roasted pumpkin)
3 large eggs
½ cup coconut milk
½ cup maple syrup or honey
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
⅛ teaspoon sea salt
Paleo Pie Crust, unbaked
Instructions
In a food processor, combine pumpkin puree and eggs
Pulse in coconut milk, honey or syrup, cinnamon, nutmeg, and salt
Pour filling into Paleo Pie Crust. Bake at 350° for 45 minutes.
Allow to cool then refrigerate for 2 hours to set up
Paleo Pie Crust
Ingredients
2 cups blanched almond flour
¼ teaspoon sea salt
2 tablespoons coconut oil
1 large egg
Instructions
Place flour and salt in food processor and pulse briefly
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into a 9-inch pie dish
Bake at 350° for 8-12 minutes
Chocolate Hazelnut Bark
Ingredients:
1/2 cup raw hazelnuts
1/3 cup large flake dried coconut
1/2 cup coconut butter
1/2 cup cacao powder
1/4 cup pure maple syrup
1 tsp sea salt
Directions:
Preheat oven to 300F. Line a 9" square pan or a small baking sheet with two pieces of parchment paper.
Roast nuts: roast hazelnuts on a baking sheet in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely to avoid burning - coconut burns fast! Roughly chop the hazelnuts.
Make chocolate: In a medium saucepan, melt the coconut butter over low heat. Remove from heat and stir in the cocoa (or cacao) powder, maple syrup, and salt until smooth (or use a food processor). Stir in half of the almonds and coconut.
With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid. Once frozen, break apart into bark. Store in the freezer until ready to eat.
Meyer Lemon Cashew Cheesecake
Ingredients
6 medjool dates, pitted and at room temp
1/2 cup raw pecans
1/8 t salt
1 1/2 cups raw cashews, soaked overnight
juice of 2 meyer lemons
zest of 2 meyer lemons
1 vanilla bean, split and scraped
1/3 cup liquid coconut oil
1/3 cup agave
Instructions
Crust: In a food processor combine the dates, pecans, and salt. Blend until uniform and the pecans look like a very coarse meal.
Press the pecan/date mixture into a springform pan (greased with coconut oil) using your fingers to achieve a relatively even thickness. Set aside.
Filling: Strain the cashews of their soaking liquid and rinse them well. Place them in a blender with the remaining ingredients.
Blend on high until the mixture is very smooth. This took me about two minutes of blending and I had to stop and scrape the sides a few times.
Pour the filling mixture onto the crust and smooth the surface. Cover with foil and place in the freezer until solid.
When ready to serve remove from the freezer 30 minutes prior to serving and immediately remove the outer ring of the springform pan.