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Filtering by Tag: paleo

Paleo Peppermint Ice Cream with Chocolate Sauce

Sarah Lanphier

If you were in PA, or the surrounding area on Christmas, then you too enjoyed the California like temperatures. Needless to say, a cup of steaming hot cocoa wasn't very desirable. 

As a kid, peppermint ice cream was my absolute favorite, so when I heard it was going to be 70 on Christmas, I decided to recreate my favorite childhood dessert with a healthy twist. 

Paleo Peppermint Ice Cream

2 cans organic full-fat coconut milk chilled
1 cup organic coconut palm sugar
1/4 cup crushed organic peppermint candies (not 100% Paleo but worth the splurge)
1/2 TBS vanilla extract
1 TBS peppermint extract
pinch sea salt

Directions:

Blend all of the ingredients in a blender, except the candies, until smooth. Turn off the blender and fold in the candies with a spatula or wooden spoon. Tip: when removing the coconut milk from the can, scrape the edges with a knife first, then dump the whole can into the blender. 

Follow the normal procedure of your ice cream maker.

Chocolate Sauce:

 1 cup date sugar or coconut palm sugar
1/2 cup water
1/2 cup organic cocoa powder
1 tsp vanilla extract
1 tsp cinnamon
1 TBS instant coffee
pinch sea salt

Directions: 

In a saucepan, whisk the sugar, cocoa powder, water, cinnamon, coffee and salt together. Bring up to a boil and continue to let it boil for 2 minutes. Watch it closely to make sure it doesn't boil over. Turn off the heat. Once it stops boiling, whisk in the extract. Let it cool to room temperature before topping the ice cream. 

Optional: garnish with additional crushed candies and a fresh mint leaf. This would also be delicious topped with Forger Chocolate Chia

Forager Chocolate Chia - No Grains
from 8.99

Foragers' feast of dried fruit, nuts and chia seeds. Rich dark chocolate taste straight from nature.

Grain Free | Paleo Friendly | No Added Oils

The Forager line replaces the grains with nuts & seeds, is naturally sweetened with fruits and spices, and is perfect for those following a grainless diet. Our ancestors foraged for thousands of years, surviving on the sustenance found around them. Forager granola takes you back to your roots for a delicious snack, breakfast or dessert.

Ingredients: sunflower seeds, organic blue agave, almonds, chia seeds, organic cocoa powder, organic molasses, organic cocoa nibs, organic cinnamon, natural flavoring, espresso, sea salt. 

Contains Tree Nuts. May contain wheat, milk, soy and peanuts.

size:
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Paleo Thumbprint Cookies: Apricot + Ginger

Sarah Lanphier

Classic cookie going back to its roots. 

Classic cookie going back to its roots. 

We recently met the owners of this awesome business, South Georgia Pecan Company, and also had the opportunity to see their operations firsthand. It was AMAZING!

The company dates back to 1913 and is one of the oldest and largest pecan shellers in the country. We snagged a couple bags of their pecan meal and it got our wheels turning... these would make awesome cookies! 

 With the holidays around the corner, what better cookie to reinvent with a healthy twist than the Thumbprint. Here is our take on a Paleo Thumbprint Cookie: 

Ingredients: 

2 cups Pecan Meal
1 cup Coconut Flour
1 tsp. baking soda
1.5 tsp. baking powder
1 tsp. cinnamon
1 TBS ground ginger
pinch of sea salt
6 TBS coconut oil
3 TBS honey
1.5 tsp. molasses
1.5 tsp. vanilla extract

1/4 cup naturally sweetened apricot jam

Directions: 

Preheat oven to 350 degrees.

Pulse together the pecan meal, coconut flour, baking soda, baking powder, cinnamon, ginger and salt in a food processor or mixer. Add the coconut oil (not melted), honey, vanilla and molasses and pulse until a dough ball forms.

With a 2 TBS scoop or a spoon, place a TBS ball of dough on a baking sheet. Once the baking sheet is filled, press a crevice into the dough balls with your thumb or finger. Make sure you form the sides so that when you place the jam into the crevice it does not run out. Fill the holes with apricot jam.

Bake at 350 degrees for 10 minutes. Let cool before removing from the pan.