California Avocado Chocolate Mint Chip Ice Cream Sandwiches-Flourless

California Avocados have always been a part of my life. I was born and raised in Southern and Northern California so avocados are quite literally in my DNA. It’s the one thing besides chocolate I would want to take with me if I was ever on a deserted island! 

A few tips on picking a ripe avocado, the best way is to gently squeeze the fruit in the palm of your hand. Avocados that are ripe and ready to eat are firm but will yield to gentle pressure. Also be sure to choose fruit free from dark blemishes on the outside or avocados that are oversoft.

If you haven’t tried using avocados in your desserts I highly suggest you start now! They’re full of healthy fats and add such a delightful creamy texture that lends a wonderful richness to dairy free desserts. You can also check out another fun Avocado dessert recipe of mine HERE!

The flourless cookies are great because they’re like a cross between a brownie and a cookie or a brookie. They’re fudgy thanks to leaving out the flour and adding in the buttery avocado mixed with cacao powder. Using avocado in the mint chip ice cream also gives it a natural green hue without having to add in food coloring. The avocado also gives it a great ice cream mouth feel without having to add in heavy cream.

I really love that these are a healthier dairy free and Paleo take on the traditional Ice Cream Sandwich! They may be dairy free and gluten/grain free but they are not lacking in flavor and deliciousness. The fudge cookie mixed with the cool mint ice cream with a nice crunch will have you falling in love fast!  They would be super fun to serve this summer at your next BBQ or get together, I hope you give them a try soon!

California Avocado Chocolate Mint Chip Ice Cream Sandwiches-Flourless

Prep Time: 6 hours

Cook Time: 14 minutes

Total Time: 6 hours, 14 minutes

Category: Dessert

Yield: 4 Large Ice Cream Sandwiches

Ingredients

    For The Flourless Chocolate Avocado Cookies
  • 1 ripe California Avocado
  • 1 egg
  • 3/4 cup cacao powder
  • 5 tbsp nut butter (I used sunflower)
  • 5 tbsp maple syrup
  • 1 cup chocolate chunks/chips (dairy & soy free)
  • 2 tbsp coconut sugar
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla
    For The Avocado Mint Chip Ice Cream
  • 3 ripe California Avocados, peeled & seeded
  • 1-13.5 oz. can full fat coconut milk
  • 3/4 cup mini chocolate chips (dairy & soy free)
  • 1 ripe banana, peeled and sliced
  • 6 tbsp maple syrup
  • 20 drops of peppermint oil
  • 1/2 tsp lemon juice
  • pinch salt

Instructions

    For The Flourless Chocolate Avocado Cookies
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Add all wet ingredients into a food processor or high speed blender and blend until smooth.
  3. Add in your dry ingredients and blend until well combined, will resemble brownie batter.
  4. Fold chocolate chunks/chips into your cookie dough.
  5. Make 8 large cookies on your parchment lined baking sheet and use the back of a spoon or wet fingers to smooth cookies out into rounded flattened cookie shapes.
  6. Place cookies into oven for 14 mins. or until filly cooked.
  7. Let cool completely on pan before removing.
    For The Avocado Mint Chip Ice Cream
  1. Add all ingredients except for the mini chocolate chips into a food processor/high speed blender and blend until smooth. Scrape down sides occasionaly to ensure all ingredients are being incorporated.
  2. Fold in your mini chocolate chips, transfer mixture to a loaf pan and smooth out with a spatula.
  3. Cover and freeze for aprox. 3-4 hours removing when ice cream is a soft serve consistency.
  4. When ice cream is a soft serve consistency, assemble the Ice Cream Sandwiches.
  5. Start by spreading enough soft ice cream on half of the cookies to fill them up (about 4 tbsp.) and top with remaining cookies. Wrap each ice cream sandwich in parchment paper and place back in freezer for ice cream to harden up to a firm consistency. Remove, let thaw for 10 mins. and serve!
http://www.paleopaparazzi.com/2019/07/california-avocado-chocolate-mint-chip-ice-cream-sandwiches-flourless/

Disclaimer: This is a sponsored post on behalf of California Avocados. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Coconut Crunch Banana Pops

One of the easiest ways to make a dairy free frozen treat this summer is to pop a few bananas onto some popsicle sticks, dip them in coconut yogurt, roll them in crunchy coconut with other goodies and freeze! I made these cuties with my friends at Vitacost and they are SERIOUSLY so freaking good with no added sugar for the win!! Matt and I have been eating so many frozen treats lately, with the 100 degree weather here in Sacramento, to try and cool down and this one definitely  tops the list! These are great treats to bring to the beach or the pool! But best eaten on the shore so as not to frighten anyone if it ends up floating in the water lol!

Even kids go GAGA over them without knowing it’s a healthier treat, shhh! Real whole foods really are amazing, especially when you can find creative ways to combine them! You could also drizzle these with a bit of melted chocolate if you so desire, I just wanted a way to eat bananas that was still delicious without chocolate or peanut butter being involved lol! I seem to always combine the two, so this was a nice change-up! I used coconut yogurt but you could try out other yogurts to see how they work out. The thicker the yogurt, the better it holds up ;) I hope you give them a try before the summer is over!

Coconut Crunch Banana Pops

Ingredients

  • 3 bananas
  • 3/4 cup coconut yogurt
  • 3 tbsp dry roasted unsalted pistachios, shelled
  • 2 tbsp organic hemp heart seeds
  • 3 tbsp shredded unsweetened coconut flakes
  • 6 Popsicle sticks

Instructions

  1. -Line a freezer safe dish/container with parchment paper.
  2. -Crush or roughly chop pistachios and place into a shallow bowl with shredded coconut and hemp seeds.
  3. -Peel and slice bananas in half, inserting popsicle sticks into the bottom of each half.
  4. -Dip into coconut yogurt and finish by rolling into coconut nut/seed mixture.
  5. -Arrange dipped banana pops on parchment lined dish and freeze for a few hours, or until frozen.
  6. -When ready to eat, remove from the freezer to thaw for a few minutes and enjoy!
http://www.paleopaparazzi.com/2019/06/coconut-crunch-banana-pops/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo Carrot Cake Cookies

I’ve been having serious cravings for carrot cake since like January but didn’t really want to make a whole cake, I know, I know, SO lazy right?! Ha Ha! I mean IT IS my job to get in the kitchen and create recipes but I  wanted to make something super quick that was also packed with all the great flavors of a traditional carrot cake. What was born are these delicious cookies that I just KNOW you will fall in love with!

I created these Paleo Carrot Cake Cookies with my friends over at Vitacost and made it easy peasy to grab all of the ingredients I used, just click on either of the previous links. The only ingredients I used that weren’t from there were the carrots and egg. I shop at Vitacost.com to make sure my pantry is always fully stocked! I usually stock up on things like coconut and almond flour, coconut milk, vanilla extract, salt, baking powder, etc…so I can make delicious meals and treats like this for my family.

I was SO happy with how great these cookies turned out and how much they really reminded me of my childhood favorite, Carrot Cake, without all the fuss! Originally I wanted to make a frosting to go on top, but they were just too good by themselves!! If you want to make a faux cream cheese frosting, you could use some Kitehill almond cream cheese and add in some maple syrup to up the yumminess level! I made them for Easter this year, and can’t wait tot share them with my friends and family. I hope you enjoy them too!

Paleo Carrot Cake Cookies

Ingredients

  • 1-1/2 cup superfine almond flour
  • 1/2 cup arrowroot flour
  • 3/4 cup shredded carrots
  • 1/3 cup unsweetened flake coconut
  • 1/2 cup raisins
  • 1/3 cup maple syrup
  • 1 egg
  • 3 tbsp melted coconut oil
  • 2 tbsp flax seed meal
  • 4 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder (gluten & corn free)
  • 1/4 tsp salt

Instructions

  1. Combine all dry ingredients in a large mixing bowl and mix together well.
  2. In a small mixing bowl, whisk all wet ingredients together.
  3. Add wet ingredients into dry mixture and mix until fully incorporated.
  4. Fold shredded carrots and raisins into the dough.
  5. Preheat your oven to 350 degrees, cover the bowl and chill in the fridge for 30 mins.
  6. After the dough has chilled, remove from the fridge and scoop with a cookie scoop or use hands to make 14 even sized dough balls onto a parchment lined baking sheet.
  7. Bake until done, about 12-14 mins. Let cool for a few mins. on the baking sheet
  8. before turning onto a wire rack to continue to cool.
  9. Remove cookies from wire rack and serve.
http://www.paleopaparazzi.com/2019/04/paleo-carrot-cake-cookies/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

 

Happy heart day loves!! I wanted to create a healthier treat for Valentine’s day and these mini donuts were the result! With mushrooms being all the rage right now, especially Reishi, I wanted to make something fun with them. I also added a bit of beet root powder to the vanilla frosting to give it a nice natural  pink hue! Reishi is believed to be good at reducing stress and beets are packed with nutrients that are said to improve blood flow and heart health! So… you could say these donuts are a mini step in the right direction towards a healthier heart?! I think so ;)

They are chocolatey with just a touch of earthiness and the frosting makes them taste divine but I even love them without it! I may even make them into muffins in the future because my husband and I loved the flavor without the frosting too! Look for those coming soon!

I made these cuties with my friends over at Vitacost, they always have the best products to keep my pantry well stocked! I love that I can find ready to use Simple Mills frosting and gluten free sprinkles that are naturally dyed. They make my life and baking SO much easier! I hope you give these mini donuts a go, they are really cute and a delicious way to treat yourself! Sending you all the love today!

 

Chocolate Reishi Mini Donuts with Vanilla Beet Frosting

Ingredients

    Donuts:
  • 2 cups super-fine almond flour
  • 1 cup coconut sugar
  • 1/4 cup cacao powder
  • 4 organic eggs
  • 1 tbsp ghee or coconut oil, melted
  • 1 tsp ground cinnamon
  • 2 tsp Reishi mushroom powder
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt

Instructions

    For The Donuts:
  1. -Add all dry ingredients to a large bowl and mix well.
  2. -Add all wet ingredients together in a medium bowl and whisk together.
  3. -Incorporate the wet ingredients to the dry ingredients and mix well.
  4. -Add dough to a large ziplock bag with one corner snipped off.
  5. -Pipe dough into your greased mini electric donut maker or mini donut pan, about 2/3 full, and cook according to donut maker or pan directions.
  6. -Mine took about 2 mins in electric donut maker (flip if needed, cooking for 1 more min.) and 10-12 mins. in a mini donut pan or until a toothpick inserted comes out clean.
  7. -Set donuts on a wire rack to cool while you prepare the frosting.
  8. -May have to cook a few batches depending on the size of your donut maker/pan, makes aprox. 24 mini donuts.
    For The Frosting:
  1. -Add Simple Mills Vanilla Frosting and beet root powder to a bowl, mix until well combined and a light pink hue.
  2. -Frost each donut & top with Let’s Do Organic Confetti Sprinklez or your favorite toppings.

Notes

*Use a wooden skewer to make it easy to flip and remove donuts. Poke into the donut and gently flip to keep hands safe from burns.

http://www.paleopaparazzi.com/2019/02/chocolate-reishi-mini-donuts-with-vanilla-beet-frosting/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Birthday Brownies with Peanut Butter Mousse


I know you guys have been patiently awaiting the arrival of this recipe and it’s FINALLY HERE!! Sorry to shout at you on the Interwebs but it really is just too exciting to keep quiet lol! This recipe came about this year when my husband requested something involving chocolate and peanut butter for his birthday. Not everyone is able to tolerate peanut butter, and it’s not technically paleo, but we actually do really well with it. Remember, this is a treat and we don’t consume this everyday ;) It’s all about balance and treating yourself to a healthier alternative to make special occasions…well…special! If you don’t or can’t do peanut butter, just sub in sunflower butter or cashew butter, easy peasy!

Our birthdays are only 5 days apart so we share a lot of birthday fun in this household! I loved how easy (and incredibly delicious) it was to make these using the box mix with a little hocus pocus & fairy dust added in, so I made it for MY birthday too, hence the Birthday Brownie’s name! I created this recipe because we have already been loving on the Simple Mills Brownies for quite some time. The directions on how to make them are on the back of the box and we usually add in some Enjoy Life Chocolate chips or chunks for good measure!

I think some people don’t realize the directions to make the Simple Mills Brownies are on the back of their Chocolate Cake & Muffin Mix because I get messages about it quite frequently whenever I make a batch & share on Instagram. If you haven’t made them yet, you must do it and then upgrade them like this next. Or just make this first and have your mind blow lol! The key to making the mousse is to first melt everything down and then make sure to mix really well. Then just pour that on top of the baked brownies, freeze for a few hours until it’s solid, add the chocolate topping, let defrost a bit & serve!

I know you just want me to stop blabbing and get to the goods, so here they are! The recipe for heaven on earth is below! If you make these delicious choc PB morsels, don’t forget to snap a photo & share it with me on Instagram! Just tag me in the photo and add the hashtag #paleopaparazzi Cheers to whatever you make these  yummy brownies to celebrate with! Would be perfect for Valentine’s day, wink wink!

Birthday Brownies with Peanut Butter Mousse

Ingredients

    FOR THE PEANUT BUTTER MOUSSE:
  • 3/4 cup peanut butter, no sugar added (can sub in sunflower/cashew butter)
  • 2 tbsp. maple syrup
  • 1 tbsp. coconut sugar
  • 1 tsp vanilla extract
  • 1 can full fat coconut milk
    FOR THE CHOCOLATE TOPPING:
  • 1 cup chocolate chips (i used enjoy life dark chocolate morsels)
  • 1 tbsp coconut oil

Instructions

    FOR THE BROWNIES:
  1. Follow the directions for brownies on the back of the Simple Mills Gluten Free Almond Flour Chocolate Muffin & Cake mix box
  2. If using, mix in 1/4 cups of chocolate chips into the brownie batter before baking
  3. I like to bake the brownies at 375 degrees for denser brownies
  4. Once brownies are baked set aside to cool while you make the peanut butter mouse filling
    FOR THE PEANUT BUTTER MOUSSE:
  1. Add all mousse ingredients to a pan and cook on med-low heat making sure to continually mix until all ingredients are melted down and incorporated.
  2. pour on top of the cooled brownies and freeze for 2 hours or until mousse topping is solid.
    FOR THE CHOCOLATE TOPPING:
  1. Melt all ingredients together for the chocolate topping and spread onto the top of the frozen mousse.
  2. Chocolate topping will solidify as soon as it touches the frozen mousse so work quickly to spread around evenly.
  3. Let defrost for a few minuets before cutting and serving.
  4. Store in the refrigerator.
http://www.paleopaparazzi.com/2019/02/birthday-brownies-with-peanut-butter-mousse/

Paleo Caramel Apple Mini Donuts

The great apple hunt of 2018, well that’s what we called it this year lol! It was as if I was constantly on the search for the best local apples I could find this time around and I stumbled upon some beauties! Most especially these Arkansas Black Heirloom Apples I had been eyeing for the past few years. I felt like a pirate with her booty when I finally found them and it felt oh so good! I really wanted to create something special this time around for fall and these Paleo Caramel Apple Mini Donuts seemed like the perfect fit!

I decided to add some sautéed apples to the donut mix itself instead of using apple cider or just adding them to the top of the donuts. My husband really adores apple fritters, but since we don’t eat those anymore, this seemed like a healthier compromise on that treat! I also wanted to add caramel into the recipe without making it too difficult. Using dates to make a healthier no-cook caramel frosting made it so there was no waiting and worrying if the perfect burnt sugar magical concoction would turn out or not. Just pop those soaked dates into your blender with some coconut cream for a yummy and fast caramel frosting!

You can add toasted pecans or whatever else you’d like on top! These cute mini donuts make it fun for little hands and would be a great treat for a Halloween party or just to make and enjoy as a treat for you and your family! I created this delicious recipe with my friends over at Vitacost. They made this recipe come together even easier since most of the ingredients I found on their website and they showed up on my door step 2 days after I ordered them! I hope you decide to give them a try, I know you will fall head over heels for them like we did!

Paleo Caramel Apple Mini Donuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Category: Dessert

Ingredients

    Donut Mix:
  • 2.5 cups super-fine almond flour
  • 1 cup coconut Sugar
  • 4 eggs
  • 1 tbsp ghee/coconut oil, melted
  • 2 tsp ground cinnamon
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Soda
  • 1/8 tsp Sea Salt
    Apple Mixture:
  • 1 apple, diced
  • 1 tbsp coconut Sugar
  • 2 tsp ghee/coconut oil
  • 1 tsp ground cinnamon
  • pinch of sea salt
    Caramel Frosting:
  • 16 Deglet Noor Dates, soaked
  • 3 tbsp coconut cream
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • a few pinches of sea salt

Instructions

    For The Donuts:
  1. -Heat 1 tbsp of oil in a frying pan.
  2. -Add diced apple to the pan along with coconut sugar, cinnamon and salt.
  3. -Cook 5 mins or until soft & fragrant and set aside to cool.
  4. -Add dates to a bowl with hot water, set aside and let soak for 15 mins. while you mix the donut dough.
  5. -Add all dry ingredients to a large bowl and mix well.
  6. -Add all wet ingredients together in a medium bowl and whisk together.
  7. -Incorporate the wet ingredients to the dry ingredients and mix well, then fold in the apple mixture.
  8. -Add dough to a large ziplock bag with one corner snipped off.
  9. -Pipe dough into your greased mini electric donut maker or mini donut pan, about 2/3 full, and cook according to donut maker or pan directions.
  10. -Mine took about 2 mins in electric donut maker (flip if needed, cooking for 1 more min.) and 10-12 mins. in a mini donut pan or until a toothpick inserted comes out clean.
  11. -Set donuts on a wire rack to cool while you make the caramel.
  12. -May have to cook a few batches depending on the size of your donut maker/pan, makes aprox. 24 mini donuts.
    For The Caramel:
  1. -Drain soaked dates and add to food processor or a high speed blender.
  2. -Add in your coconut cream, maple syrup, vanilla and salt.
  3. -Pulse or blend until creamy and dates are fully incorporated.
  4. -Transfer to a bowl and dip donuts into the mixture to coat one at a time.
  5. -Place frosted donuts into the fridge for 10-15 mins. to dry a bit, chilling the extra caramel frosting at the same time.
  6. -Remove both from fridge and dip the donuts a second time in the caramel frosting.
  7. -Sprinkle with toasted pecans or crushed apple chips & serve.
  8. Can refrigerate for the next day but the frosting will soak into the donut the longer it sits.

Notes

Note use a wooden skewer to make it easy to flip and remove donuts. Poke into the donut and gently flip to keep hands safe from burns.

http://www.paleopaparazzi.com/2018/10/paleo-caramel-apple-mini-donuts/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Strawberry Floats-Dairy Free

I’ve teamed up with my friends over at California Strawberries again to bring you a healthier take on a classic ice cream float. Instead of traditional soda and Ice Cream, I made my own strawberry soda by adding a simple homemade strawberry syrup made with fresh California Strawberries and unrefined sugar! I then topped it with mineral water and dairy free vanilla Ice Cream. You can choose to keep the strawberry syrup kind of chunky so you get yummy bits as you scoop them up with your Ice Cream or puree it so it’s easier to drink through a straw, I’ll leave that one up to you!

As you probably already know, we adore California Strawberries around here! If you’re looking for another healthy snack involving these cute blushing berries, check out my Strawberry Ceviche Avocado Boats I created with them last year. It’s a good one folks, I can’t believe I’m using “folks” now in my vocab lol! My dad, a fellow entreprenuer, uses that in his TV and radio ads, haha! I guess it’s true that you become more and more like your parents the older you get, time to down more of these floats to bring me back to my childhood again ;)

I love that this recipe is healthier, paleo and vegan friendly, easy to prepare and tastes great too! Did you know that strawberries are low in sugar, score, with just 50 calories per one cup serving? And they are packed with beneficial antioxidants and vitamin c, so I try to get in my serving of 8 strawberries a day. Plus, strawberries just scream summertime and are the perfect snack, you’ll want to make this float all summer long! Pinky promise with ice cream and a strawberry on top!

Strawberry Floats-Dairy Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 2 servings

Ingredients

  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
    strawberry syrup:
  • 16 fresh California strawberries, hulled and chopped
  • 1/4 cup honey/maple syrup
  • 1/4 cup water

Instructions

  1. In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
  2. Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.
http://www.paleopaparazzi.com/2018/06/strawberry-floats-dairy-free/

Disclaimer: This is a sponsored post on behalf of The California Strawberry Commission. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Lava Flow Mocktails with Collagen

Drinks like this remind me of our honeymoon to the Caribbean. We took a cruise starting in Puerto Rico and visited places like St. Lucia, Antigua, Barbados and St. Thomas. Although I wish we could’ve spent a whole week on our fave island, St. Lucia!

Sipping on drinks like this have me planning out a whole new trip there in my head, even if it’s just a pipe dream. But really, please take me back!!

I want to hike the Piton mountains this time, do more snorkeling and spend most days lying on the beach sipping drinks like this (even if they don’t have any rum in them lol!) I made this mocktail version of a lava flow but added in some gut healing and skin boosting collagen. It helps with all the things alcohol doesn’t making it a healthier but “this still tastes naughty” option. I’ll turn a blind eye if you want to make it into a cocktail though, haha!

This drink also contains some healthy fats and it’s dairy free and refined sugar free! I created it with my friends over at Vitacost! I want to give them a huge hug every time I get my delivery! They make my life so much easier by keeping my pantry stocked full of healthier products like the collagen and coconut cream used in these drinks and I don’t even have to get out of my pj’s to shop! Cheers to healthy summer drinks and to shopping in your PJ’s!

Lava Flow Mocktails with Collagen

Ingredients

  • 3 cups of fresh pineapple, chopped
  • 2 cups of frozen strawberries
  • 2 cups of ice
  • 2 cans of Native Forest coconut cream
  • 1 cup filtered water
  • 3 tablespoons of Vital Proteins collagen peptides
  • 3 tablespoons of Vitacost maple syrup, divided
  • salt
  • lemon

Instructions

  1. Add frozen strawberries, 2 tbsp maple syrup, filtered water, pinch of salt and a squeeze of lemon juice to a high speed blender and purée.
  2. Transfer the strawberry mix to a large measuring cup/bowl and set aside.
  3. Clean out your blender and add in pineapple, blend until liquified and add in coconut cream,1 tbsp maple syrup, collagen pepetides, pinch of salt, a squeeze of lemon juice and ice. Blend until slushy.
  4. Fill your cups equally with the strawberry mixture, slowly pour the pineapple mixture on top.
  5. Slide a chopstick carefully up the sides of the cup to create a fun lava flow effect.
  6. Garnish with pineapple wedges and serve.
http://www.paleopaparazzi.com/2018/05/lava-flow-mocktails-with-collagen/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Spring Marbled Shortbread Cookies

Spring is in the air and with all things green for St. Patty’s day I got a little burnt out and all I could think about was pink, and flowers and well you get the idea lol! I created these fun spring inspired marbled shortbread cookies with my friends over at Vitacost. They are egg free and can easily be made vegan by using coconut oil instead of grass fed butter.

I always find the best things on Vitacost.com to use in my recipes! They make my life a little sweeter, just like these cookies! In order to achieve the marbled look I staggered the colored dough balls and then I kneaded them together. They really turned out quite lovely! I added dried rose petals to the tops of the cookies which added a cool effect, but it’s totally optional.

I used beet root powder to naturally dye half of the dough a pink hue but not to worry, it only gave it a beautiful color and didn’t taste like beets at all! I also used a scalloped cookie cutter but feel free to use whatever shape you want.

After kneading the dough to get a marbled look, I refrigerated the dough for about 30 mins. and then rolled out the dough 1/4 of an inch thick before cutting out the shapes with the cookie cutter. After cooking & cooling you can eat them as is or make them into sandwich cookies with your fave jam or frosting snuggled between them! You can find the recipe for these cookies over HERE! Happy spring!

 

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Paleo Chocolate Crepe Cake

Happy happy heart day loves! I like to think of today as the day to be a little more kind to ourselves and others. It’s not just a day to celebrate with a romantic lover, because that isn’t the only person we should be extending love to on this beautiful holiday. I’m so happy to see more things like gal-entine’s day & pal-entine’s day being embraced and gaining popularity! I would like to add to that self-love-entine’s day ;) A day to treat ourselves with all the love and care we deserve because you can’t pour from an empty cup, you feel me?  As one who spends quite a bit of time being a care giver, I can’t stress this enough. Whether you’re a mother, father, college student, care for an elderly parent or disabled spouse…we all need to make sure our cup is full so we can spread the love!

Here are a few of my favorite ways to practice self-love or self-care:

1. Take time to rest, relax and recharge.

2. Make a list of all the things you love about yourself right now.

3. Get out in nature and take in all the beauty around you, don’t forget to look up and express gratitude.

4. Buy yourself fresh flowers and place in a spot you pass by often.

5. Treat yourself to a bath, massage, manicure anything that will focus attention on caring for you.

6. Shut off your cellphone for a few hours and meditate or read a book, no emails or social media allowed.

7. Take yourself on a date & try something new like a cooking class, a dance class, yoga or painting.

8. Find a good way to blow off some steam, exercise, turn up the music and sing as loud as you can, dance like no one’s watching.

9. Hang out with a friend, think of someone who brings positivity into your life and spend some time with them in person or on the phone.

10. Let go of things that no longer serve you, unhealthy food, habits, perfection, toxic people….stuff you’ve been hanging on to but no longer need.

These are just a few things, but you get the picture, focus on you and what will fill you back up so you can give more of yourself to others <3

I created this fun chocolate crepe cake which is small enough to celebrate this lovely day with yourself or with someone you love. I created it using products from one of my favorite places to shop —-> Vitacost They have so many paleo friendly goodies I love to stock my pantry with! If you don’t already know by now, I am obsessed with vitacost.com. They also have lots of goodies to shop for that aren’t pantry items like THIS or THIS, things you could use to pamper yourself with! Wishing you all the best day ever, no matter how you chose to spend it!

Paleo Chocolate Crepe Cake

Ingredients

    Crepes:
  • 1/2 cup Bob’s Redmill Superfine Almond Flour
  • 3/4 cup Thai Kitchen Organic Lite coconut milk
  • 1/3 cup Otto's Cassava flour
  • 1/3 cup Navitas Naturals organic cacao powder
  • 5 organic eggs
  • 2 tbsp Vitacost organic maple syrup
  • 2 Tbsp melted grass-fed butter/ghee plus more for greasing pan
  • 1/2 tsp Redmond Real salt
  • 1/2 tsp Frontier Co-Op Vanilla
    Cream:
  • 2 cans of 13.5 oz. Native Forest Organic Classic Full Fat Coconut Milk, cream from top of can only
  • 2 tsp Vitacost organic maple syrup (optional)
  • pinch of salt
    Chocolate Ganache:
  • 1 cup Enjoy Life Mini chocolate chips
  • 3/4 cup Thai Kitchen organic lite coconut milk
  • **St. Dalfour organic raspberry sauce (optional)

Instructions

  1. Combine all crepe ingredients in a high speed blender and blend about 1 min or until all ingredients incorporated. Give the batter 5 mins. to rest.
  2. While batter is resting, heat a greased small 7 inch frying pan on med-low heat.
  3. When pan is nice and nice hot, pour 1/4 cup of crepe batter into the pan and rotate pan quickly with your wrist to coat a thin even layer of batter on the bottom. Cook about 1-1.5 mins on the first side until edges start to crisp up & lift easily. Very gently flip the wrap to the other side & cook about 30-45 seconds more.
  4. Repeat until all batter is gone. Grease you pan as needed in between crepes.
  5. Add each cooked crepe to a plate to cool. You can use parchment paper between each crepe so they don’t stick to each other while cooling.
  6. Add all ingredients for the coconut cream together in blender or hand mix in a medium bowl just until blended and no lumps remain. Can refrigerate for a few mins. to let it thicken back up.
  7. Add 1 cooled crepe to a cake stand or serving plate, add a dollop of coconut cream and spread out evenly over the crepe, add a few teaspoons of raspberry sauce and spread in the center, repeat the steps until the very last crepe is on top. Place in the freezer for 25-40 mins. to set while making ganache.
  8. Add chocolate chips to a medium sized bowl. Boil coconut milk and pour on top of chocolate chips. blend together until smooth. Place in fridge to thicken up while waiting for crepe cake to set.
  9. Add ganache to the top of cake and spread all over. Slice cake and eat right away or let set up in freezer for about an hour and serve.

Notes

**Make sure to refrigerate your full fat can of coconut milk for at least 8 hours or overnight to get it nice and thick

http://www.paleopaparazzi.com/2018/02/paleo-chocolate-crepe-cake/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.