Holy Cannoli
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  1. Ricotta 8 oz (yeah that's right)
  2. Agave/Honey 1/4 cup
  3. Coconut Milk 4 tablespoons full fat
  4. Arrowroot Powder 1 teaspoon
  5. Enjoy Life Chocolate Chips 1/4 cup
  1. Almond Flour 1/2 cup
  2. Coconut Flour 1/2 cup
  3. Coconut Oil 1/2 cup
  4. Agave/Honey 1/4 cup
  5. Vanilla 1 tablespoon
  6. Sea Salt 1/2 teaspoon
  7. Water about 1/2 tablespoons
Whipped Cream
  1. Coconut Milk 2 cups unsweetened
  2. Agave/Honey 3 tablespoons
  3. Vanilla 1 teaspoon
  1. Mix all filling ingredients with standing mixture until smooth; fold chips in. Pipe in serving cups/bowls.
  2. Combine all cookie ingredients and knead until dough is able to form desired shapes or be rolled out and cut into shapes on parchment paper. Dough can he chilled briefly before shaping in refrigerator. Bake on cookie sheet pan lined with parchment paper at 350 degrees for 8-10 minutes until golden.
  3. Whip all whipped cream ingredients in standing mixer or with hand held mixture until light, airy, and fluffy. Store in refrigerator until ready to spoon or pipe on top of cannoli cup.
  4. Add extra chocolate chips to top
Adapted from Carla Mary's Blog
Adapted from Carla Mary's Blog
My Healthy Paleo
Key Lime Pie the Paleo Way
Yields 6
This Key Lime Pie is the bomb.
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For crust
  1. 2 tablespoons (30 g) coconut butter
  2. 6 medjool dates
  3. 1 cup (110 g) toasted almond slices
  4. 1/2 cup (40 g) unsweetened coconut flakes
  5. 1/2 teaspoon vanilla extract
  6. Pinch of salt
For Filling
  1. 2 ripe avocados
  2. 1/2 cup (120 ml) freshly squeezed lime juice
  3. 1/3 cup (80 ml) maple syrup
  4. 1 to 2 tablespoons (8 to 16 g) coconut flour
  5. 2 cans (14 ounces, or 425 ml, each) full-fat coconut milk, chilled
  1. To make the Crust: melt the coconut butter in a skillet over low heat, being careful not to let it burn.
  2. In a food processor, pulse the dates for 1 to 2 minutes.
  3. Add the almond slices and coconut flakes and process again for 1 to 2 minutes.
  4. Add the melted coconut butter, vanilla, and salt and process until sticky and crumbly.
  5. Press the crust into a pie dish and refrigerate.
To make the Filling
  1. Peel the avocados and place in a food processor together with the lime juice, maple syrup, and coconut flour. Process until smooth and thick.
  2. Carefully remove the coconut milk from the refrigerator and scoop out the cream at the top. Beat the cream in a bowl until it reaches the consistency of whipped cream.
  3. Fold the avocado mixture into the coconut cream and continue to beat until well incorporated.
  4. Pour the filling into the prepared pie crust and place in the freezer for 2 to 3 hours, or until the center is firm.
  5. Transfer to the refrigerator and chill for another 2 hours before serving.
My Healthy Paleo

Custard's Last Stand
A decadent delight!
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  1. 2 Ripe bananas
  2. 3 Eggs
  3. 1 can Coconut milk
  4. 1/2 tsp Vanilla extract
  5. Cinnamon (for garnish)
  6. Water
  1. Preheat oven to 350 degrees.
  2. Add bananas to a mixing bowl and mix well using a hand mixer until they are very creamy.
  3. Once the bananas are creamy and well-mixed, add the eggs, coconut milk, and vanilla extract.
  4. Mix all the ingredients together well.
  5. Fill a deep cake pan half full with water and place eight 6 inch custard glasses in the cake pan surrounded by the water.
  6. Carefully pour the custard mixture into each of the custard glasses and sprinkle cinnamon over each serving.
  7. Bake at 350 degrees for about 20-25 minutes.
  8. When the custards are no longer jiggly in the middle, use a butter knife to determine whether or not they’re done. When the butter knife comes out clean, the custards should be removed and set on a wire rack to cool.
  9. Eat the custards warm right out of the oven or store them in the fridge and enjoy chilled
My Healthy Paleo
What The Fudge
A simple orgasmic taste treat...Chocolate Paleo Fudge!
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  1. 1/2 cup coconut oil, melted
  2. 1/2 cup cocoa powder
  3. 1/2 cup almonds or almond butter
  4. 1/4 cup honey or maple syrup
  5. 1/2 teaspoon vanilla
  1. Pour melted coconut oil into a blender or food processor.
  2. If using almonds, add the almonds to the coconut oil and blend until the almonds are smooth.
  3. If using almond butter, then just add the almond butter to the coconut oil and don’t blend.
  4. Add all the rest of the ingredients and blend or process until the mix is smooth.
  5. Pour the fudge into non-stick molds and put into the freezer for 15 minutes.
  6. Once the fudge is firm, remove it from the molds and then store it in the fridge in a sealed container.
My Healthy Paleo
The Mousse is Loose (Chocolate)
Serves 2
Intense and velvety Paleo dark chocolate mousse!
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 2 tablespoons honey
  2. 4 ounces of 100% chocolate or a paleo friendly blend
  3. 1 tablespoon cocoa
  4. 1/2 teaspoon espresso powder
  5. 3 tablespoons water
  6. 2 eggs (pasteurized is preferred)
  7. 1 teaspoon maple syrup or melted honey for the eggs
  8. 1 1/2 tablespoons of canned coconut milk
  9. 1/4 teaspoon cream of tartar
  1. Separate the yolks from the whites and separate in two separate bowls, place aside.
  2. Put the honey, chocolate, water, cocoa, and espresso powder in a bowl. Tempur the chocolate over a small saucepan filled with about 1 inch of barely simmering water. The bottom of the bowl should not touch the water and make sure it doesn't burn.
  3. Beat the egg yolks with the maple syrup or honey until light colored and thickened
  4. Gently pour the melted chocolate mixture into the beaten egg yolks and beat until smooth.
  5. Stir in the coconut cream
  6. Beat the egg whites and cream of tartar until thick and foamy with soft peaks
  7. Spoon about a quarter of the egg whites into the chocolate/egg yolk mixture and stir until combined
  8. Gently fold the remaining egg whites into the chocolate/egg yolk mixture and continue to fold until no streaks remain
  9. Spoon the mousse into 2 individual dishes and refrigerate for at least two hours
My Healthy Paleo
Don't be a Bumpkin try this Pumpkin...Pie
Simple and yet delicious! The best damn pumpkin pie I ever made...also my only!
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  1. 1 (15 ounce) canned pumpkin puree (or 1½ cup homemade pumpkin puree)
  2. 3 large eggs
  3. ½ cup coconut milk
  4. ½ cup honey
  5. 1 tablespoon ground cinnamon
  6. 1 teaspoon ground nutmeg
  7. ⅛ teaspoon celtic sea salt
  8. 1 Paleo Pie Crust, unbaked
  1. In a food processor combine pumpkin puree, and eggs
  2. Pulse in coconut milk, honey, cinnamon, nutmeg, and salt
  3. Pour filling into Paleo Pie Crust
  4. Bake at 350° for 45 minutes
  5. Allow to cool then refrigerate for 2 hours to set up
My Healthy Paleo
Give Me The Finger...Paleo Lady Fingers
You'll be so happy to get the finger!
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  1. 4 Pastured Eggs, separated
  2. 1/4 cup Grade B Maple Syrup
  3. 1/4 tsp Baking Soda
  4. 1/2 tsp Pure Vanilla Extract
  5. 1/3 cup Coconut Flour, sifted
  6. 1 tsp freshly ground Coffee
  1. Preheat oven to back at 400 degrees.
  2. Beat egg whites until stiff in a standing kitchen mixer, or with a hand mixer.
  3. In a medium sized mixing bowl, combine egg yolks, baking soda, vanilla extract, and maple syrup. Whisk until combined.
  4. Sift in the coconut flour, and continue to whisk until smooth.
  5. Fold in the egg whites, followed by the coffee grounds.
  6. On a parchment lined baking sheet pipe out 3 inch long cookies with a round piping tube.
  7. Bake at 400 degrees for 13 minutes, or until cookies are golden brown.
  8. Allow to cool and enjoy.
My Healthy Paleo
I LAVA You Chocolate (Paleo Chocolate Lava Cake)
Yields 5
Hot smoldering chocolate lava...Oh YES!
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  1. 4 oz. dark chocolate
  2. 3 tbsp coconut oil
  3. 2 eggs
  4. 2 tbsp honey
  5. 1/2 tsp vanilla extract
  6. Pinch of salt
  7. 1 tbsp almond flour
  8. 1 tbsp cocoa powder
  1. Preheat the oven to 375 degrees F.
  2. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
  3. Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
  4. In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy.
  5. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
  6. Divide the batter equally among the four ramekins.
  7. Place on a baking sheet and put into the oven.
  8. Bake for 10-12 minutes until set.
  9. Serve warm.
My Healthy Paleo
You got some PEAR! (Honey, Pear and Pecan Crisp)
Honey, Pear and Pecan for a king!
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  1. 4 Pears, chopped
  2. 2.5 tsp cinnamon
  3. ¼ tsp sea salt
  4. ½ cup Organic raw honey
  5. ¼ cup coconut oil
  6. 1 cup pecans, chopped finely
  1. Preheat oven to 400 degrees
  2. Place chopped pears in a baking dish
  3. sprinkle cinnamon and salt
  4. Drizzle honey and stir to evenly coat pears
  5. Sprinkle pecans over the pears
  6. Bake for 30-45 min and Enjoy
My Healthy Paleo
You got some buns! (Paleo Sticky Buns)
Sticky, gooey and delicious buns!
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  1. For the Dough
  2. 4oz container unsweetened applesauce
  3. 1 large egg
  4. 1/2 cup coconut oil, melted
  5. 1/2 tsp. kosher or sea salt
  6. 2 tbl. honey
  7. 1 tsp. vanilla extract
  8. 1 1/2 cups blanched almond flour
  9. 1 cup arrowroot powder
  10. 1 tsp. cinnamon
  11. For the Filling
  12. 5 pitted dates
  13. 1/2 cup raw pecans
  14. 2 tbl. cinnamon
  15. 1 tbl. maple syrup
  16. 2 tbl. coconut oil, melted
For the Icing
  1. 1/4 cup coconut oil, melted
  2. 1/8 cup arrowroot powder
  3. 1 tbl. maple syrup
  4. 1 tsp. vanilla extract
  1. For the dough
  2. In a stand mixer combine the wet ingredients followed by the dry ingredients. Mix until a wet/sticky dough forms.
  3. Line a baking sheet with parchment paper.
  4. Spread the dough over the parchment paper and cover the dough with a second sheet of parchment paper.
  5. Using a rolling pin spread the dough out between the layers of parchment paper until it is about the size of the baking sheet.
  6. Chill the dough until it is firm.
While your dough is chilling prepare the filling
  1. Add dates, pecans, cinnamon, coconut oil, and maple syrup into food processor and process until you have a finely ground sticky filling (it will begin to ball up in the food processor).
  2. Preheat oven to 350°F.
  3. Peel the top sheet of parchment paper off the dough and ensure that the dough is stiff.
  4. Using the back of a large spoon, spread the filling in a very thin even layer over the dough. Carefully, while using the under layer of parchment paper to assist you, roll the dough along the short side (so your rolled dough will be shorter and thicker). If any cracks form just press the dough gently together where it cracked.
  5. Once the dough is rolled cut it into eight even pieces and place the pieces cut side up in a round cake pan lined with parchment paper and bake at 350°F for 20 minutes.
  6. While the rolls are still in he oven raise the temperature to 400°F and bake an additional 20 minutes.
  7. Remove from the oven and cool.
  1. Blend coconut oil, arrowroot powder, maple syrup, and vanilla in your stand mixer.
  2. Spread icing over cooked and cooled sticky buns.
My Healthy Paleo
Devilishly Decadent Chocolate Pumpkin Tart
It doesn't get any better!
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Crust Ingredients
  1. 3 tbsp coconut oil, melted
  2. 3 tbsp maple syrup
  3. 1/2 tbsp vanilla extract
  4. 7 tbsp pumpkin puree at room temp. (
  5. dash of salt
  6. 1/2 tsp cinnamon
  7. 1/2 cup coconut flour
  8. 3 tbsp tapioca flour
Filling Ingredients
  1. 1 1/4 cup pumpkin puree
  2. 1 cup coconut oil, very soft or liquefied (but not hot)
  3. 1/2 cup cocoa powder
  4. 6 tbsp maple syrup
  5. 2 tsp vanilla extract
  6. pinch of salt
  7. 1 tsp cinnamon
  8. 1/8 tsp of each: cloves, allspice, and nutmeg
Spiderweb Ingredients
  1. 2-3 tbsp almond milk
  2. 1 1/2 tbsp coconut oil,
  3. 2 tbsp coconut manna (coconut butter), warmed until liquefied
  4. 1/2 tbsp maple syrup
  5. 1/2 tbsp tapioca starch
  1. 1. Pre-heat oven to 350F. Oil your tart pan and set aside.
  2. 2. Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.
  3. 3. Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a preheated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.
  4. 4. In the meantime, place all chocolate filling ingredients into a high-speed blender and process until mixture is smooth (you may need to pause and scrape down the sides a few times in the process to make sure it’s well blended). Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.
  5. 5. Blend the spiderweb mixture ingredients together until fully smooth. Note: start with just 2 tbsp milk and increase the quantity only if necessary so that the mixture is runny but not too thin.
  6. 6. Pour the spiderweb mixture into a squirt-bottle or piping bag and pour onto the top of the tart in a spiral pattern, starting in the center of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer (or something similar), and gently draw a line from the center of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb.
My Healthy Paleo
Chocolate Nirvana
Yields 12
A perfect treat for....what the hell you don't need a reason it is a chocolate Nirvana!
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Prep Time
10 min
Cook Time
24 min
Total Time
34 min
Prep Time
10 min
Cook Time
24 min
Total Time
34 min
  1. 1 cup almond flour
  2. 2 tablespoons tapioca flour or starch
  3. 1/2 cup honey, raw
  4. 1/2 cup cacao powder
  5. 1/2 teaspoon vanilla
  6. 1 large egg
  7. 1/2 cup coconut milk, full fat, chilled
  8. 2 tablespoons almond milk, unsweetened
  9. 1/4 cup applesauce, unsweetened
  10. 2 tablespoons cacao nibs, raw
  11. 4 drops stevia, liquid
  12. paper muffin liners
  1. Preheat the oven to 350 F.
  2. Place all ingredients in a large mixing bowl. Using a whisk, mix thoroughly together until combined.
  3. Place muffin liners in a muffin pan and spoon the mix into each cup, dividing evenly. Bake for 22-24 minutes or until a toothpick inserted comes out clean. They will still feel a little soft in the center when they’re done. Don’t overcook or they will get dry.
  4. Top with strawberries and serve warm! Or place in a bowl and top with coconut whipped cream, coconut ice cream, almond butter, bananas, or eat them drenched in almond or coconut milk
My Healthy Paleo

Simple Paleo Reese Cups
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Prep Time
10 min
Prep Time
10 min
  1. 1 cup smooth Almond Butter (or peanut butter if not strict Paleo)
  2. ½ cup unsweetened shredded coconut (optional)
  3. 1 tablespoon coconut oil
  4. 1 tablespoon honey
  5. 1 cup dark chocolate chips
  1. Place almond butter, oil and honey in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).
  2. Place the chocolate chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted chocolate on top of each muffin tin then place the tin in freezer for about an hour.
  3. Take muffin tin out of freezer. Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easy. Handle with care.
My Healthy Paleo
Let loose with this Mousse (Pumpkin)
A delicious egg and dairy free delight!
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  1. 1 cup light coconut milk or homemade coconut milk
  2. 4 tsp. gelatin (I recommend this grass-fed gelatin) Use 2 tsp. if using full-fat coconut milk
  3. 1/2 cup pumpkin puree
  4. 1/2 tsp. vanilla extract, optional
  5. 1/4 tsp. cinnamon
  6. Large tablespoon of raw honey, to taste
  1. In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later.
  2. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan.
  3. Turn off the heat and whisk in the gelatin mixture until dissolved.
  4. Whisk in the pumpkin puree.
  5. Chill until set, at least 4 hours.
My Healthy Paleo
What a Mug.....Pumpkin Chocolate Chip Mug Cake
Have you ever had a major craving for cake, but don’t want to go to the trouble of making an entire cake? Well here you go a single serving cake!
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  1. 3 tablespoons pumpkin puree
  2. 1 tablespoon coconut flour
  3. 1/8 teaspoon baking soda
  4. 1/8 teaspoon salt
  5. 1/8 teaspoon pumpkin pie spice
  6. 1/2 tablespoon coconut oil, melted
  7. 1 tablespoon unsweetened almond milk
  8. 1 tablespoon real maple syrup
  9. 1 tablespoon chocolate chips (I used Enjoy Life)
  1. In a coffee mug or small ramekin, add all of the ingredients except for the chocolate chips. Use a fork to mix vigorously to make sure there are no clumps.
  2. Add the chocolate chips and stir.
  3. Microwave for 3 to 3 1/2 minutes, until the cakes puffs a bit and is cooked through.
  4. Garnish with more chocolate chips and whipped cream if desired.
My Healthy Paleo
Pumpkin Brownie Pie
Serves 8
Eggnog + Pumpkin + Brownie - Outrageous!
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  1. For the eggnog pumpkin pie filling
  2. 15 ounces pumpkin puree
  3. 1 cup coconut or almond milk eggnog* (or paleo eggnog by health-bent)
  4. 2 eggs
  5. ½ cup coconut sugar
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon pumpkin pie spice
  8. pinch of salt
  9. For the brownies
  10. 15 dried medjool dates, pitted
  11. ¼ cup melted coconut oil or butter or ghee
  12. ¼ cup unsweetened cocoa powder
  13. 3 eggs, whisked
  14. 2 tablespoons coconut flour
  15. 2 tablespoons raw honey
  16. 1 teaspoon vanilla extract
  17. ¼ teaspoon baking soda
  18. ¼ teaspoon baking powder
  19. pinch of salt
  20. Coconut milk ice cream, to garnish
  1. Preheat oven to 375 degrees. Grease a pie plate with butter, ghee or coconut oil.
  2. Place all ingredients for pumpkin pie filling in a food processor and blend until smooth. Pour into a separate bowl and set aside.
  3. Add dates to the food processor and begin to pulse until a clumpy paste forms.
  4. Add coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
  5. Add eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth, about 2 minutes.
  6. Scoop out brownie mixture and place half of the mixture on the bottom of the greased pie pan and spread/smooth out to the sides.
  7. Pour pumpkin pie mixture on top.
  8. Lastly, add the rest of the brownie mixture using a spoon. Plop spoonfuls around the pumpkin pie then use a knife to swirl around the mixture. It is sticky so it won’t swirl much.
  9. Place pie dish on a baking sheet and into the oven to bake for 1 hour.
  10. Let rest for 30 minutes then place in refrigerator to cool for 2+ hours be serving.
  11. Serve with ice cream of choice.
My Healthy Paleo
Don't get flustered try this Custard (Pumpkin Custard)
Serves 8
If you want to embrace the pumpkiny nature of Thanksgiving, but making a pie seems too daunting, then this pumpkin custard is the perfect easy dessert that will delight your diners with both presentation and flavor!
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Prep Time
30 min
Prep Time
30 min
  1. Pumpkin Mix
  2. 1 can(s) pumpkin puree, organic (15 oz)
  3. 1 cup(s) coconut cream
  4. 3/4 cup(s) honey, raw
  5. 1 teaspoon(s) pumpkin pie spice
  6. 1/4 teaspoon(s) sea salt
  7. Coconut Whipped Cream
  8. 1 can(s) coconut milk, full fat
  9. 1/8 teaspoon(s) vanilla, (optional)
  10. 1/8 teaspoon(s) cinnamon, or freshly grated nutmeg (optional)
  11. Crumble Mixture
  12. 3/4 cup(s) hazelnut flour
  13. 2 teaspoon(s) cinnamon
  14. 2 tablespoon(s) coconut sugar
  1. Pumpkin Mix: In a large mixing bowl, combine the pumpkin puree, coconut cream, raw honey, pumpkin pie spice, and sea salt until thoroughly combined.
  2. Coconut Whipped Cream: Refrigerate can of coconut milk for at least 2 hours (best if refrigerated over night). Open the can and scoop out thickened coconut cream on top into a medium bowl. Drink the coconut water at the bottom, or save it for a smoothie. Add cinnamon and vanilla if desired, and whip coconut cream with a wire whisk until it begins to thicken.
  3. Crumble Mixture: In yet another small bowl, combine the hazelnut flour, the cinnamon, and the coconut sugar until mixed.
  4. In mason jars, dessert glasses, or one large glass serving dish, alternate layers of pumpkin mix, whipped cream, and the crumble mixture, ending with the crumble mixture on top. This can be done in three simple layers (one pumpkin, one coconut cream, and one crumble) or it can be done in as many layers as desired! Serve chilled.
My Healthy Paleo
Orange/Vanilla Crescent cookies
Yields 16
Oh yes....these cookies combine warm vanilla, sweet orange and then are drizzled with rich chocolate!
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  1. 1 cup Cashew Flour
  2. 1/3 cup Coconut Flour, + 1 Tbsp.
  3. 2 Tbsp Tapioca Starch
  4. 1/2 tsp Salt
  5. 1/4 tsp Baking Soda
  6. 3 Tbsp Raw Honey
  7. 2 Tbsp Organic Palm Oil Shortening, coconut oil or grass-fed butter
  8. 1Tsp Pure Vanilla Extract, + 1/4
  9. 1 whole Egg
  10. 1 tsp Orange Zest, (about 1/2 an orange)
  11. 1/16 tsp Orange Essential Oil, (about 2 drops)
  12. 1/2 tsp Organic Coconut Oil
  13. 1/2 cup Dark Chocolate Chips
For the cookies
  1. Preheat oven to 350. Line a baking tray with parchment
  2. In food processor, add all the dry ingredients and blend until finely combined.
  3. In a stand mixer or food processor, combine the egg, palm shortening, and honey. Mix on high speed, until combined. Add in vanilla extract.
  4. Add in half of the dry ingredients and orange zest, mix until combined. Scrape down the sides and bottom of the bowl. Mix in the rest of dry ingredients, until thoroughly combined. Add in orange essential oil, and mix on medium speed. Scrape down sides.
  5. Form dough into a big ball. Take a small amount of dough, and roll into a small log. Place small log on lined baking tray, and form it into a "smile" shape. Repeat until all your dough is used up.
  6. Bake for 8-10 minutes, or until slightly golden on the bottom. Let cool on pan for 5 minutes, before transferring to a wire rack.
For the chocolate drizzle
  1. Melt the chocolate on the stove top or microwave until thoroughly melted, stir in coconut oil.
  2. Place cookies back on a lined baking sheet, and one by one drizzle with chocolate. Place in freezer for 5 minutes to speed up the setting of chocolate. Enjoy!
My Healthy Paleo
Chocolate Ecstacy Pie
Yields 8
Simply Orgasmic
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Cook Time
10 min
Cook Time
10 min
  1. 1 medium yellow plantain, sliced (to yield 1 cup slices)
  2. 2 tablespoons coconut oil
  3. 1 cup unsweetened coconut chips
  4. ⅓ cup coconut flour
  1. 1 cup coconut cream
  2. ⅓ c maple syrup
  3. ½ c coconut butter, softened
  4. 1 banana, peeled and chopped
  5. ⅓ cup cocoa powder
  6. Pinch salt
  1. Preheat oven to 350°F.
  2. In a food processor, combine all crust ingredients and process until a smooth dough forms.
  3. Press the dough into a 9” pie plate.
  4. Bake the crust for 10-13 minutes.
  5. Cool completely.
  1. In a food processor, combine all filling ingredients and process until very smooth.
  2. Spread in crust and chill for a few hours or overnight.
  3. Slice and enjoy.
My Healthy Paleo
Berry Incredible Blueberry Pie
Yields 7
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Prep Time
25 min
Total Time
3 hr 25 min
Prep Time
25 min
Total Time
3 hr 25 min
  1. For the crust
  2. 1 cup superfine almond flour
  3. 1 cup coconut flour
  4. ½ cup tapioca flour
  5. 1 teaspoon salt
  6. 1 cup ghee, chilled in freezer for 30 minutes
  7. 4 to 6 tablespoons cold water
  8. For the filling
  9. 4 ½ to 5 cups blueberries, washed and drained
  10. ½ cup coconut sugar
  11. 3 tablespoons tapioca flour
  12. Zest 1 lemon
  13. Juice of half a lemon
  1. 1, Add the almond flour, coconut flour, tapioca flour, and salt to a food processor; pulse a few times to combine. Add chilled ghee and pulse until mixture is slightly crumbly. Add 3 tablespoons water and pulse, adding more water, 1 tablespoon at a time, until dough comes together by squeezing it between your fingers.
  2. 2. Turn dough onto lightly floured surface and form into a disk. Halve the disk (make one piece slightly larger than the other) and shape into rounds. Wrap in plastic and refrigerate at least 30 minutes.
  3. 3. Remove larger disk from refrigerator and crumble it into a greased, 9-inch pie pan. Using your fingers, shape a crust by pressing dough onto bottom and sides of pan. Crimp edge of dough along the top of crust; refrigerate. Remove smaller disk of dough from refrigerator and place it between 2 slices of parchment paper. Roll out the dough to a 10-inch circle, about ¼-inch thick. Using a star-shaped cookie cutter, cut out shapes and place on a sheet tray, 1-inch apart; refrigerate 30 minutes.
  4. 4. Preheat oven to 400 degrees.
  5. 5. In a large bowl, add all ingredients for the filling; stir until blueberries are well-coated. Remove pie pan from the refrigerator and pour in the blueberry filling.
  6. 6. Cover edges of pie crust with foil, to protect it from burning. Bake pie for 50 to 55 minutes. During the last 8 to 10 minutes of baking, place sheet tray of cut out stars into the oven with the pie. Remove both the pie and stars and let cool 30 minutes. Place stars on top of pie before slicing.
My Healthy Paleo

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