1. cherry strawberry ice cream

strawberry cherry ice cream vegan gluten free

Cherry Strawberry Ice Cream

1 (13.5 ounce) can coconut milk
1 (10 ounce) package frozen strawberries
1 (10 ounce) packages frozen cherries
¼ cup agave nectar
1 tablespoon vanilla extract
¼ teaspoon almond extract


  1. Blend all ingredients in a vitamix
  2. Pour into ice cream maker and process according to instructions
  3. Serve

2. Raw Raspberry Bliss Bar


Base Layer:

  • 1 cup dried coconut
  • 1 vanilla bean scraped, or 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 1 cup raw walnuts
  • 8 medjool dates, pitted (if using another type of date roughly just under one cup)
  1. Blend coconut, vanilla, cinnamon, & sea salt together in food processor for 30 to 60 seconds. Add in walnuts, blend.
  2. Then add in 8 pitted medjool dates. Press mixture into a wax/parchment lined pan. Set in fridge to firm up.

Raspberry Layer:

  • 1.5 cups frozen raspberries, thawed, drained
  • 4 medjool dates, pitted
  • 1 1/2 TBS chia seeds
  1. Blend only raspberries and dates until dates are well combined.
  2. Pour into a bowl, and stir in chia seeds.
  3. Let set for 15 minutes, stirring on occasion.
  4. It will thicken into a nice raspberry “jam”. If not thick enough after 15 minutes, stir in a little more chia until you have the right consistency. Spread over base layer.


  • 1/3 cup dried coconut
  • 1/3 cup raw walnuts
  • pinch cinnamon
  • pinch sea salt
  1. Pulse topping ingredients together until a nice crumble is formed.
  2. Sprinkle over raspberry layer.
  3. Garnish with cacao nibs, set in fridge to firm up.


  • 2 TBS raw cacao nibs
  1. You have just created the perfect blissful breakfast bar. Makes 8 medium sized bars! Or 6 large ones.

Totally Optional:

Coconut Icing:

  • 2 TBS coconut oil,melted
  • 2 TBS coconut butter, softened
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars


Raw Chocolate Icing:

  • 2 TBS coconut oil, melted
  • 1.5 TBS raw cacao
  • 1 TBS maple syrup

Mix together, drizzle over breakfast bars

3. Mixed Berry Tart with Coconut Whipped Cream


  • Crust: ½ cup shredded coconut (unsweetened), 1 cup almond flour, ½ cup pecans, 6 tbs coconut oil (melted), 1 tbs raw honey
  • Filling: ½ cup sugar free mix-berry jam (recipe: http://livinghealthywithchocolate.com/desserts/sugar-free-mix-berry-jam-2-831/), 2 cups frozen berries (strawberries, raspberries, blueberries, cherries)
  • Coconut Whipped Cream: 1 can full fat coconut milk, 1 tbs honey, ½ tsp vanilla extract



  1. preheat the oven at 350°F
  2. grind the pecans in a blender, or food processor
  3. in a bowl combine the ground pecans, coconut oil, honey and almond flour and shredded coconut
  4. pat the pecan mixture onto the bottom and sides of an 8 inch removable bottom pan
  5. bake for about 12 minutes or until crust starts to turn brown


  1. Mix the frozen berries with the mix-berry jam
  2. pour mixture on top of the crust and top it with fresh raspberries or any fresh fruits you have in the house and some chopped pecans
  3. refrigerate before serving

Coconut Whipped Cream:

  1. place a can of full fat coconut milk in the fridge overnight
  2. remove the can from fridge and turn it upside down (do not shake can)
  3. open the can and discard the water that is on top of the solid coconut milk
  4. place the solid coconut milk on a bowl and add the honey and vanilla extract
  5. whip the coconut milk on high until creamy – See more at: http://fastpaleo.com/mix-berry-tart-with-coconut-whipped-cream/#sthash.IXB1GZlK.dpuf

4. Almond Walnut Chocolate Chip Cookies



  • 2 cups of almond meal
  • 2 1/2 tbsp coconut oil (melted)
  • 1/8 cup of coconut butter (mana) – melted
  • pinch of pink Himalayan sea salt
  • few drops of almond extract
  • 4 cage free eggs
  • 1/2 cup of dark semi-sweet chocolate chips
  • generous 1/2 cup of coarsely chopped walnuts
  • 1 tbsp palm sugar (you can adjust depending on how sweet you like it; we always stay on the less sweet side)


  1. Mix everything well together in a large bowl with a hand mixer.
  2. Scoop each cookie to be with a small ice cream scooper or spoon and place on cookie sheet lined with parchment paper.
  3. Bake for 10 – 13 minutes at 350 degrees convection and cool for a few minutes

5. Primal Fudge



  • 1/2 cup coconut oil
  • 1/2 cup high quality cocoa powder
  • 1/2 cup smooth almond butter
  • 1/4 cup raw honey or maple syrup
  • 1/2 teaspoon vanilla


  1. Melt coconut oil.
  2. Blend all ingredients together in a food processor or blender.
  3. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full.  Makes 10.
  4. Chill for 30 minutes or freeze for 10 minutes.  When firm, remove.
  5. Store in a sealed container in the refrigerator.

6. Chewy Pecan Pie Brittle


from PaleOMG


  • ½ cup pecans (more would work if you REALLY love pecans)
  • ½ cup honey
  • ½ cup maple syrup
  • ½ cup Coconut Oil, melted
  • ½ cup Coconut Cream Concentrate or homemade coconut butter
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • pinch of salt


  1. Place a medium saucepan over medium heat.
  2. Add a tablespoon of coconut oil then add your pecans to the pan. Toss around to coat in the oil and keep moving to help roast your pecans without burning them.
  3. When your pecans begin to become fragrant and browned a bit, add your honey and maple syrup. Mix well.
  4. Once your sugar begins to thicken just a little, add your coconut oil and coconut cream concentrate. Keep mixing with a rubber spatula to make sure your coconut cream concentrate doesn’t burn.
  5. Then add your cinnamon, vanilla extract, and a pinch of salt.
  6. When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. (it won’t get super thick, so don’t expect that)
  7. While your mixture is thickening, line an 8×8 glass baking dish with parchment paper, pressing the paper down into the sides of the dish.
  8. Then pour your mixture into the parchment-lined baking dish and use a spoon to spread out the pecans throughout the mixture.
  9. Place in the freezer and let freeze for an hour or more. When you pull it from the freezer, it should be completely hardened but still have chewiness to it.
  10. Use a knife to break it into pieces.
  11. Store in the freezer until serving!

7. Dark Fudgey Paleo Brownies



  • 1 large, ripe avocado
  • 1/4 c sunflower seed butter
  • 1/2 c honey (raw)
  • 4 oz unsweetened, 100% dark chocolate (I used Ghirardelli)
  • 1 tbsp coconut oil
  • 1/4 c unsweetened dutch process cocoa powder
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp coconut flour (sifted)
  • 1 tsp baking soda, 1/2 tsp fine sea salt, sprinkling of mini chocolate chips (optional, but Enjoy Life brand are dairy, soy, and gluten free)


  1. Preheat oven to 350 degrees
  2. Cut avocado in half, peel and add to food processor
  3. Process until VERY smooth
  4. Melt the dark chocolate and coconut oil together in the microwave or over a double boiler (stir frequently to ensure the chocolate doesn’t scorch)
  5. Transfer avocado to large bowl and add all remaining ingredients except chocolate chips
  6. Use hand mixer and whip until very well combined and fluffy, 3-5 minutes should be enough
  7. Spread batter into greased or foil-lined 8×11 pan (8×8 or 9×9 would work as well but you’ll have to increase baking time)
  8. Sprinkle the top with mini chocolate chips, as many as you see fit
  9. Bake for 26-28 minutes, remove when toothpick comes out clean
  10. Let cool before cutting
  11. These taste best chilled from the fridge and taste even better 2-3 days later!

8. Raspberry Pear Dessert

from ANewHealthyLifestyle.com


  • Small amount of flaked dark chocolate
  • Four Pears
  • Small Container of Raspberries
  • 5 Cloves
  • 1 Cinnamon Stick
  • 1/2 Lemon
  • 1 Vanilla Bean
  • Honey
  • Coconut Oil


  1. It is easiest to poach the pears ahead of time. They last up to 5 days in the refrigerator and you just have to take them out and get them to room temperature before heating them up again. To poach add about a quart of water to a stock pot. Add in cloves, cinnamon, lemon, vanilla bean and about 1/2 cup of honey.
  2. Once it is gently boiling, add peeled pears. To keep the pears from browning, place parchment paper over the top of the water with a small hold cut out in the middle (to allow for steam to exit). Let simmer at a low boil for about 30 minutes. In a small saucepan, add about 1 cup of honey, 1/4 cup coconut oil and a small container of raspberries.
  3. Stir occasionally until it is a sauce-like substance (about 20 minutes). To plate the dessert, add the poached pear and drizzle over with the raspberry sauce and add a couple fresh raspberries for garnish. A little chocolate flakes on top and serve.

9. Fried Honey Banana



  • Banana
  • Honey
  • Cinnamon


  1. Cut banana in 1/8 inch slices.
  2. Spray frying pan with cooking spray (or use any fat  like coconut oil).
  3. Place slices. After 1-2 mins flip.
  4. Turn off stove. Mix 1 tablespoon of honey & 1/2 tablespoon of water & add over bananas.
  5. Sprinkle cinnamon on top.

10. Orange-Cranberry Bread



  • 6 eggs, beaten
  • 1/2 cup ghee, melted, plus some to grease the bread pan
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/4 cup fresh orange juice
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp orange zest
  • 1/2 cup fresh cranberries


  1. Preheat the oven to 375ºF and grease the bread pan with ghee. (I melted a tablespoon or two and then just let it drip all around the inside of the pan.)
  2. Whisk the liquid ingredients (eggs, ghee, honey and vanilla) in a large mixing bowl.
  3. Sift in the coconut flour, sea salt, baking soda, and orange zest.
  4. Fold in the cranberries.
  5. Pour into the greased bread pan and spread the mixture around a little to make sure it’s not one giant blob in the middle of the pan.
  6. Bake for 40-45 minutes, until the top is golden brown and bounces back to a light touch and a toothpick goes in and out of the center cleanly. Allow it to cool, slice, serve and savor.

11. Chocolate Mud Balls

from http://nummyformytummy.com/


  • 1/3 c coconut flour
  • 1/4 c tapioca flour
  • 1/3 c unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp sea salt, fine
  • 5 eggs
  • 1/2 c honey
  • 1/4 c coconut oil, melted
  • 2 tsp vanilla extract
  • 12oz dark chocolate


1. Pre-heat oven to 350F and grease 8×8 square baking pan

2. In a medium mixing bowl, combine coconut flour, tapioca flour, cocoa powder, baking powder and sea salt, blend well
3. Add eggs, honey, vanilla and coconut oil to flour mixture and using an electric hand mixer (if you have one) blend until smooth
4. Pour batter into baking pan and place on center rack in oven
5. Bake 30 minutes or until knife comes out clean (you know the trick I’m talking about)
6. Remove from oven and allow to cool for at least 30 minutes before cutting
7. Using a small circular cookie cutter or an ice cream scooper, scoop out cake pieces and place on parchment or wax paper
8. In double boiler, melt dark chocolate, constantly stirring with a wooden spoon until smooth
9. Slop (yep…slop) the chocolate onto the cake bites with a small soup spoon
(Allow the chocolate to cool slightly if you’re going to allow your child to coat the cake bites)
10. Eat OR place in the refrigerator and allow to harden

YIELDS APPROX 12 MUD BALLS (with chocolate to spare)

The “dairy” in this recipe comes from the melted chocolate.

Don’t have a double boiler? Me neither. I use two pots about the same size, the one on the bottom holds the water and is slightly larger than the pot I use to hold the chocolate. I fill the bottom pot about half way with water and bring to ALMOST a boil. The point is to create enough heat without burning the chocolate.

12. Butterscotch Cookies

from http://www.nakedavocado.com


  • 2 cups almond flour
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon molasses
  • 1/2 teaspoon butterscotch extract or English toffee liquid stevia
  • 1/4 teaspoon sea salt


  1. Preheat oven to 350 degrees.
  2. In a medium mixing bowl, mix together almond flour, coconut oil, honey, molasses, butterscotch extract, and sea salt until a dough forms.
  3. Form balls with the dough using your hands, and place on a parchment lined baking sheet.
  4. Flatten cookies gently by stamping with a fork.
  5. Bake for 8 – 10 minutes or until slightly brown around the edges.

13. Strawberry Coconut Yoghurt Cake



  • 3/4 cup coconut flour
  • 5 large eggs
  • 1 cup of mashed strawberries
  • 1 cup of strawberries, cut into pieces
  • 1/2 cup greek yoghurt
  • 1/4 cup coconut oil
  • 0.5 tsp salt
  • 0.5 tsp baking soda
  • 0.5 tsp vanilla (powder)
  • 2 Tsp Maple Syrup (raw honey would work well too)
  • 1/4 cup almond flour (or sliced almonds)
  • 2 Tsp organic almond butter


  1. Whisk together the eggs, coconut oil, Maple Syrup and yoghurt until smooth. Sieve the coconut flour, baking soda, vanilla flavour into a large mixing bowl. Add the salt. Gradually mix together the wet and the dry ingredients. Then stir in all the strawberries (both the ones that you’ve mashed and the ones that you’ve cut into pieces). Fold in the almond butter and flour.
  2. Spread into a cake pan and bake at 200°C for about 30-35 minutes. Let cool before serving.
  3. Top with additional chopped (warm) strawberries, a sprinkle of coconut flakes and 1 tsp of almond butter, or as you wish.
  4. Nomnomnom…Enjoy!!

14.Cinnamon Ice Cream

from http://www.kateshealthycupboard.com


  • 2 cans full fat coconut milk 2 egg yolks
  • 1/4-1/2 cup sweetener
  • 2 tbsp grass-fed butter melted (optional, but highly recommended, it makes this recipe!)
  • 2-3 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt


  1. Add all ingredients to a blender and blend until smooth
  2. Pour mixture into Cuisinart Ice Cream Maker and follow the directions for the machine. If you don’t have an ice cream maker, this can be poured into a bread pan, cover and freeze (it just wont have that churned texture). The bread pan makes it easy to use an ice cream scoop to serve.
  3. Once ice cream is frozen, remove from the maker or the freezer and serve. If you used Swerve, it will harden the ice cream so you may need to let it sit out for a few minutes.

15. Raspberry and cacao nib muffins

from http://foreverfit.tv/raspberry-and-cacao-nib-muffins/


  • 6 eggs
  • 1 tsp vanilla extract
  • t tablespoon honey
  • 1/4 cup coconut oil
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 cup fresh berrires
  • 1/2 cup cacao nib


  1. Preheat your oven to 160 C / 320 F.
  2. In a large ball combine the eggs, vanilla and honey and mix
  3. Add in the oil with the eggs and mix.
  4. Add the coconut flour and baking powder and mix.
  5. Fold in raspberrys and cacao.
  6. Place the mixture into muffins tins, right up to the edge. They rise slightly.
  7. Bake for 35 – 40 minutes or until cooked through.

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