Chocolate Zucchini Cake

Try making this paleo Chocolate Zucchini Cake for your next dessert option! Zucchini is packed with many nutrients including iron, zinc, calcium, and Vitamin A. Zucchini is also rich in antioxidants and aids in healthy digestion. Almond flour is naturally gluten-free and very high in protein. Cocoa powder is packed with flavonoids, which are compounds found naturally in plants that help reduce the risk of heart disease. Make this paleo chocolate cake for your next birthday celebration or as a healthy dessert option and enjoy!

Ingredients:

Cake:

• 2 cups almond flour

• ½ cup tapioca flour

• 1 tsp baking powder

• ½ cup cocoa powder

• 1 tsp salt

• ½ tsp baking soda

• 1 cup shredded zucchini

• ½ cup applesauce

• 2 eggs, whisked

• 2 tbsp coconut oil, melted

• ⅓ cup coconut sugar

• 2 tsp vanilla extract

Chocolate Ganache:

• 1 cup dairy-free chocolate chips

• ½ cup coconut milk

Instructions:

1) Preheat oven to 375 degrees Fahrenheit. Grease a 9 x 5 loaf pan with melted coconut oil and set aside.

2) Combine almond flour, tapioca flour, baking powder, cocoa powder, salt, and baking soda in a large bowl and mix well.

3) Then, add in the shredded zucchini, applesauce, whisked eggs, melted coconut oil, coconut sugar, and vanilla extract. Mix all ingredients together.

4) Transfer the mixture to the greased loaf pan and place in the oven for 40 minutes or until the top is deep golden brown. Remove from the oven and let cool.

5) While the cake is cooling, prepare the chocolate ganache by first heating the coconut milk over the stove stop until boiling.

6) Place the chocolate chips in a medium sized bowl. Pour the warmed coconut milk over the chocolate chips and allow to sit for five minutes.

7) Stir the mixture until a smooth consistency is formed. Top off the cake with the chocolate ganache and enjoy!

Paleo Cookie Dough

Try making this simple but delicious Paleo Cookie Dough for your next dessert option! Blanched almond flour is packed with protein and low in carbs. Tapioca flour is grain-free and gluten-free, so it is an excellent flour alternative for individuals with a gluten allergy/sensitivity. Coconut oil improves immunity, boosts heart health, and aids in weight loss. Maple syrup provides healthy minerals to combat oxidative stress including zinc, calcium, and magnesium. Enjoy!

Ingredients:

• ½ cup blanched almond flour

• ¼ cup tapioca flour

• 5 tbsp coconut oil

• 3 tsp maple syrup

• ¾ tsp vanilla extract

• ½ cup dairy-free chocolate chips

• Pinch of sea salt

Instructions:

1) Combine all ingredients in a blender (besides the chocolate chips) and blend until smooth.

2) Stir in the chocolate chips and enjoy!

Avocado Key Lime Cheesecake

Try making this delicious Avocado Key Lime Cheesecake for your next dessert option! Key limes help to boost immunity and are excellent for kidney and liver health. Avocados are great for eye health as they provide antioxidant prevention to help minimize damage from UV light. Pecans are packed with protein and help to reduce the risk of heart disease. Dates are high in fiber and contain a variety of disease-fighting antioxidants. Serve with your favorite dairy-free whipped cream on top and enjoy!

Ingredients:

Crust:

• 1 cup raw almonds, soaked for at least 8 hrs

• 1 cup raw pecans, soaked for at least 2 hrs

• 10 dates

• ¼ cup coconut oil

• ¼ tsp sea salt

Filling:

• 5 ripe avocados, pitted

• ¼ cup key lime juice (about 10 key limes)

• 1 tbsp lime zest

• ½ cup coconut oil, melted

• ½ cup honey or maple syrup

• ¼ tsp sea salt

• 1 tsp vanilla extract

 Instructions:

1) Begin to prepare the crust by combining crust ingredients in a food processor. Process until the mixture is crumbly. Transfer the mixture to a 9-inch springform pan and chill in the fridge for 20 minutes.

2) Add all the filling ingredients to the food processor and process until a smooth mixture is formed.

3) Remove the crust from the fridge and transfer the filling mixture to the crust.

4) Chill the dish in the fridge for an additional 30 minutes. Top with dairy-free whipped cream and enjoy!

Paleo Skillet Cookie

Try making this Paleo Skillet Cookie for your next dessert option! Flaxseed meal is loaded with nutrients including fiber, omega-3 fatty acids, protein, and copper. Not only is almond butter creamy and delicious, but it helps boost immunity due to its rich source of Vitamin E. Coconut sugar is a natural sweetener that has a lower glycemic index than traditional sugar. Coconut flour is a healthy alternative to refined flour and its high fiber content helps to support digestion. Serve this skillet cookie with your favorite dairy-free whipped cream or vanilla ice cream and enjoy!

Ingredients:

• 2 tbsp flaxseed meal

• ¼ cup almond milk, unsweetened

• ½ cup coconut oil, un-melted

• ¼ cup almond butter

• 2 tsp vanilla extract

• 1 cup coconut sugar

• 1 ½ cups blanched almond flour

• ⅓ cup coconut flour

• 1 tsp baking soda

• Pinch of salt

• 1 cup dairy-free chocolate chips

Instructions:

1) Preheat oven to 350 degrees F. Grease a 9-inch skillet with coconut oil and set aside.

2) In a bowl, make a flax egg by combining the flaxseed meal and almond milk. Let sit for about 10 minutes to thicken.

3) Add the coconut oil and almond butter to a saucepan and heat over low-medium heat. Stir until melted and allow to cool.

4) Then, transfer the coconut oil and almond butter mixture to a large bowl. Toss in the flax egg, vanilla extract, and coconut sugar and mix well.

5) Add the blanched almond flour, coconut flour, baking soda, and salt to the mixture. Mix until well combined and then fold in the chocolate chips.

6) Transfer the cookie mixture to the greased skillet. Bake for 25 minutes or until golden. Let cool before eating and enjoy!