Paleo Chocolate Hearts With Strawberries (Raw)

chocolate hearts with strawberries

You can’t go wrong with chocolate for Valentine’s day, and if you make said chocolate from scratch, your valentine will be super impressed and all that mushy stuff, wink, wink! This Paleo chocolate hearts recipe is really easy to whip up and requires only 5 ingredients, plus a pinch of salt. If your looking to make something that isn’t complicated and looks like it was purchased from a fancy chocolate shop, I got you covered! Impressing people with simple homemade treats is right up my alley!

chocolate hearts with strawberries stacked

Before we go any further, I feel I must confess. I was that girl. The one who used to eat my weight in store bought waxy chocolate. Man am I glad those days are over, what was I thinking? I was eating fake chocolate and I didn’t even know it, GROSS! How come someone didn’t warn me sooner, shove a piece of REAL chocolate in my mouth and say, “you’re welcome!” ?? Well if they had, I’m sure I would have started singing “A whole new world” from Aladdin, lol! It only took 30+ years, but I’m never going back! Raw chocolate is where it’s at!

chocolate hearts with strawberries bite sized

These raw chocolate hearts are the healthi-fied (is that even a word?) version of the chocolate hearts you find in the stores but you won’t even notice because they taste so naughty. They’re made from raw, pure ingredients so you reap all the “love” and goodness from that! Coconut oil is packed full of healthy fats and raw cacao contains of magnesium, calcium, iron, potassium and so much more! You can thank me later ;) Happy Valentine’s day!!

*These are made with freeze dried strawberries, so you can make them any time of the year! Feel free to switch up the ingredients. There are too many yummy combinations you could use such as coconut, raspberries, banana, nuts, mint, etc.

Chocolate Hearts With Strawberries (Raw)

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 20 bite sized chocolates

Chocolate Hearts With Strawberries (Raw)

Ingredients

  • 6 tablespoons coconut oil, melted
  • 6 tablespoons cacao powder
  • 3 tablespoons maple syrup
  • 1/3 cup freeze dried strawberries, crushed
  • 1 tablespoon cacao nibs
  • Pinch of sea salt

Instructions

  1. In a medium sized bowl, mix melted coconut oil, maple syrup and cacao powder together.
  2. Grease a bite sized heart mold.
  3. Add a few bits of crushed freeze dried strawberries & cacao nibs to the bottom of greased mold.
  4. Pour mixture into greased mini heart mold, add remaining strawberries & nibs on top & cover.
  5. Place mold in the freezer to harden, takes about 20 minutes.
  6. Pop hearts out of the mold and enjoy!

Notes

Try to use a flexible mold, makes it easier to remove. Also, hearts will melt at room temp. so don't leave out. Store in fridge/freezer until ready to serve.

http://www.paleopaparazzi.com/2016/02/chocolate-hearts-strawberries-raw/

Iced Gingersnap Cookies

aaa-Gingersnap cookie stack-2

You guys, you guyyyyssss!!  This is seriously one of my favorite cookie recipes of all time. It’s so perfect for “THE most wonderful time of the year”. It has all the yummy nummy warming spices and it tastes amazing with a hot cup o’ cider or cocoa. I created this recipe last year around the same time and posted the recipe to Instagram but not to my blog. It was rather frustrating because every time i wanted to make the recipe, I had to scroll through my feed to find it. I like having it here living on my blog so that I can easily refer to it whenever I want ;)

aaa-Gingersnap cookie stack-1

This recipe really reminds me of my grandfather. For those of you that don’t know, my grandfather and father owned bakeries up and down the California coast. Baking runs in my blood, but even though I don’t bake exactly like I used to or eat cookies all the time (like I used to) it’s nice to know I can have an occasional treat that brings back many fond memories. Homemade cookies always bring back memories, it was one of the things he always had in surplus inside cookie jars strewn throughout the kitchen. Especially this time of year, we ALWAYS had a cookie (or 3) in our hand!

aaa-iced gingersnap topview

My grandfather passed away 7 years ago on the same day my husband suffered a stroke, a story I will leave for another time. But, shortly after he passed we moved into his home, and we haven’t left. I still feel him here, watching over us, it’s a comforting feeling. I feel like he’s still teaching me. Whenever I have an ah ha moment with paleo baking, I feel like he has something to do with it ;) I used to bake in the same kitchen along side my grandfather and I have many many good food memories in this kitchen. Every time I make these cookies I feel as if he is standing behind me, proud to know that in some way I am carrying on the family tradition of baking and sharing recipes. He was always sharing recipes with others.

aaa-Gingersnap cookie stack-4

These cookies really taste like the real deal, you almost forget that they are paleo friendly.  So i’m sharing this recipe with you, in hopes that it brings back some fond memories for you too. Memories of when life was a little more carefree. When you could have a cookie and just celebrate without worrying about what’s in it. Happy holidays to you and yours!

aaa-Gingersnap cookie stack-3

 

Iced Gingersnap Cookies

Ingredients

    For the Cookie:
  • 1 cup almond flour
  • 1 cup cashew flour
  • 6 tablespoons coconut flour
  • ½ cup coconut sugar
  • ¼ cup coconut oil
  • 1 large egg
  • 4 teaspoons ground ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ teaspoon fresh lemon juice
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 teaspoons honey
    For the Icing:
  • 4 tablespoons coconut butter (melted)
  • 1 tablespoon coconut oil (melted)
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon coconut sugar
  • ½ teaspoon maple syrup
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon

Instructions

    For the Cookie:
  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl mix together almond flour, cashew flour, coconut flour, coconut sugar, spices, zest, salt and baking soda until combined.
  4. In a small bowl mix together melted coconut butter and oil (cooled), egg, vanilla extract, lemon juice, honey and whisk together.
  5. Pour wet ingredients into the dry ingredients and mix until incorporated.
  6. Toss into a food processor and continue to mix until combined well and a nice ball of dough forms. (you can mix with your hands if you don't have one, it will just take longer)
  7. Roll dough into equal sizes (about 1 inch in diameter) with your hands and place onto lined cookie sheet.
  8. Flatten each cookie to about ¼ inch thickness (if you like your cookie crispy flatten to 1/8 inch) with the palm of your hand or the bottom of a flat cup (greased).
  9. Place in the oven for 10-15 mins. or until the center of the cookies are no longer completely soft. Keep an eye on them so they don’t burn. Let cool on a wire rack before icing.
  10. When cookies have cooled, slather with icing.
  11. If icing is still too wet, place iced cookies into fridge until the icing hardens.
  12. Sprinkle the top of iced cookies with cinnamon, if desired, and enjoy!
    For the Icing:
  1. Mix all ingredients together in a small bowl.
  2. Place bowl in the fridge for a few mins. to harden up into a spreadable icing consistency.

Notes

http://www.paleopaparazzi.com/2015/12/iced-gingersnap-cookies/

aaa-iced gingersnap cookie hand

Paleo Slow Cooker Chili

paleo slow cooker chiliHey hey friends! I’ve missed you! I hope you’re enjoying Labor Day with your loved ones!  I’ve got something VERY special to share with you! Remember that yummy chili I’ve been teasing you with on my social media accounts? Well I’m happy to say that today is the day i’m spilling all my chili secrets, woohoo! It’s perfect for Labor day weekend because it can be added to your BBQ’d hot dogs for an amazingly delicious dog! This chili is a slow cooker chili which I love because it’s a no fuss recipe, and I mean who doesn’t like that??

I used to LOVE chili growing up and would order chili cheese nachos with the fake franken food cheese almost daily in high school. All I can say is yikes! I’m glad those days are LONG gone! This recipe was actually created for the Paleo Kitchen Throw Down at Whole Foods a few weekends ago. I used it for the Chili Cheeze Hot Dog I created for the competition. I got a LOT of compliments on this chili. Some cute ladies even asked me what brand of chili I used from Whole Foods, and when I told them it was homemade they said “It’s SO good! You should bottle it, I would buy that chili!!” Of course I blushed, you would too! ;)

So what are you waiting for?? Grab your crock pot and get crackin!!paleo chiliIf you want to enjoy the chili cheeze dog just add the chili to a sliced open grass-fed hot dog, add my red pepper almond cheeze sauce And top with some kraut! Delicious by itself or on a dog!

aaaa-chili cheeze dog

It’s the BEST, you’ll want to put it on EVERYTHING! We keep finding new ways to enjoy it, like on top of hasselback avocados with dairy free “sour cream” and on top of hash browns with a drippy egg!

Without further ado…

Paleo Slow Cooker Chili

Ingredients

  • 1 pound of organic grass-fed ground beef
  • 1 medium white onion, diced
  • 3 cloves of garlic, minced
  • 28 ounce can of organic fire roasted diced tomatoes
  • 6 ounce can of organic tomato paste +2 cans of filtered water (1/2 cup)
  • 1 package of preservative & sugar free bacon, sliced into small pieces (see notes)
  • 3 tablespoons of chili powder
  • 1 tablespoon of oregano
  • 1 tablespoon of basil
  • 2 teaspoons of cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dehydrated onion
  • 1/2 teaspoon of Cayenne powder
  • 1/4 teaspoon smoked Paprika
  • Salt and pepper to taste

Instructions

  1. Cook bacon pieces and ground beef over medium-high heat until they just begin to brown.
  2. Add onion and lower heat to medium, cover pan and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
  3. Uncover pan and add garlic, cook 1 to 2 minutes.
  4. Drain some of the liquid out of the pan and transfer the mixture to your crockpot.
  5. Add the rest of the ingredients to your crockpot and stir them until mixed well.
  6. Set your crockpot to low add the lid and cook for about 8 to 10 hours.
  7. Spoon chili into bowls, or spoon inside of pasture raised hot dogs.
  8. Garnish with your favorite toppings and enjoy!

Notes

*For Bacon,I like the Wellshire brand or pasture raised pork from my local farmer

http://www.paleopaparazzi.com/2015/09/paleo-slow-cooker-chili/

 

 

Chocolate Chunk Ice Cream Sandwiches

The days have been getting hotter and hotter as summer time settles in the California valley, and sometimes those nostalgic summer treats I used to enjoy as a kid are just calling my name and begging to be recreated, you feel me?

My nieces came over yesterday to hang out and both of them follow a modified paleo diet, so I though it would be perfect to have them help me make some ice cream sandwiches. They helped me make the ice cream, which is made mainly from frozen bananas. I tried to make the ice cream easy enough for them to help me with and they did great! If you are following me on the cool new app Periscope you likely saw us make these together live! If you’re not on Periscope yet, download that baby and hop on there! It’s super fun to watch your fave people on social media broadcast live and chat with them!

For the cookie portion, I modified the recipe for my cinnamon raisin cookies I created a few years back and turned them into a chocolate chunk cookie. They turned out SO GOOD!! I need to keep some dough in the freezer on the regular because the cookies alone are AMAZING and I can’t get enough of them! I also made the chocolate chunks from scratch since I don’t really like my store bought options, but to speed up this recipe use something like Enjoy Life Chocolate Chunks/Chips (if you tolerate them) or your fave clean chocolate bar and cut up into chunks. Since my chocolate chunks are homemade and more melty, I try to add them a few minuets before taking the cookies out of the oven. If you would like the recipe for my chocolate chunks, leave me a comment below and I’ll add the recipe on here!

(UPDATE: If you would like the recipe for the homemade chocolate chunks, head to my Chocolate Hearts Recipe. This is the same recipe I use to make the chocolate chunks, minus the strawberries and cacao nibs. Just spread out the chocolate mixture in a shallow pan, put in freezer to harden and chop into chunks!)

So on to what you have been waiting for, the recipe!!

Chocolate Chunk Ice Cream Sandwiches

Ingredients

    FOR CHOCOLATE CHUNK COOKIES
  • 2 cups almond flour (I used Honeyville)
  • 6 tbsp coconut flour
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt, plus a few pinches more if you like a saltier cookie
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 cup of Enjoy life chocolate chunks (or a clean chocolate bar chopped up)
    FOR CHOCOLATE ICE CREAM
  • 3 frozen bananas
  • 2 tbsp coconut or almond milk, or a little more if needed
  • 4 tbsp Cacao powder, use less or more depending on how chocolatey you want it
    FOR VANILLA ICE CREAM
  • 3 frozen bananas
  • 2 tbsp coconut or almond milk, or a little more if needed
  • 1/2 tsp vanilla extract/seeds from 1/2 a vanilla bean

Instructions

    FOR CHOCOLATE OR VANILLA ICE CREAM
  1. Make the ice cream first so it has time to harden (you can make this a day ahead to speed things up).
  2. Cut up 3 ripe bananas and freeze them.
  3. Place frozen bananas in a food processor and blend for a few mins., scraping down sides as needed.
  4. Add coconut/almond milk and blend until it starts to get smooth.
  5. FOR CHOCOLATE- Add your cacao powder and blend until really smooth and no chunks remain.
  6. FOR VANILLA- Add your vanilla extract/vanilla bean seeds and blend until really smooth and no chunks remain
  7. Scoop into a freezer safe bowl, cover and freeze for about an hour or until it hardens up and is thick enough to scoop.
    FOR CHOCOLATE CHUNK COOKIES
  1. While you're waiting for your ice cream to set up, make the cookies.
  2. Preheat oven to 350 degrees.
  3. Line a baking sheet with parchment paper.
  4. In a medium bowl add almond flour, coconut flour, baking soda and salt and mix until combined.
  5. In a small bowl add egg, coconut oil, honey, maple syrup and vanilla and whisk together.
  6. Pour wet ingredients into dry and mix until thoroughly incorporated and combined.
  7. Add chocolate pieces and gently mix into dough, reserve a few to decorate with later.
  8. Roll dough into equal sized balls, about an inch in diameter and flatten them to about 1/2 inch thickness and place on the baking sheet.
  9. place in the oven for aprox.12-15 mins. or until the center of cookies are no longer completley soft and have browned on top.
  10. Place on a wire rack until cool enough to handle and transfer to the freezer and let harden for about 15-20 mins.
  11. Take cookies and ice cream out of the freezer.
  12. Scoop a good amount of ice cream on to a cookie and top with another cookie. I use my fingers to clean up the edges and smooth them out.
  13. Next you can add extra chocolate chunks around the sides if you like a lot of chocolate.
  14. You can enjoy them as is, or place them back in the freezer til they harden up and ENJOY!
http://www.paleopaparazzi.com/2015/06/chocolate-chunk-ice-cream-sandwiches-chocolate-dairy-free-ice-cream/

Carrot Cake Muffins

carrot cake muffins

Did you know that tigernuts (aka chufa) are actually not nuts, but tubers? These amazing little tubers resist digestion, so they are a perfect prebiotic to feed the good bacteria in our guts! How awesome is that?! Tigernuts are also AIP friendly, so those who are avoiding nuts will love this flour!  I love to make yummy treats with the flour and use the whole tigernuts to snack on because they’re sweet, chewy & so addictive! I also like to soak the whole tigernuts to make my own flavored horchata drinks. Growing up in SoCal I was addicted to horchata, but it was made with rice and loaded with refined sugar, SO unhealthy! Come to find out, the traditional Mediterranean way to make it is with tigernuts and not rice. So many great uses for Tigernuts!

I used Organic Gemini’s tigernut flour to make these yummy Carrot cake muffins and they were a huge hit in our house! Organic Gemini also sells yummy flavored horchata drinks and a granola. Go check them out because they have amazing products!

Are you ready for this delicious recipe? Without further adieu

Carrot Cake Muffins

Yield: Makes aprox 6 muffins.

Ingredients

  • -3 eggs
  • -1 1/4 c shredded carrots
  • -1/2 c TigerNut flour
  • -1/4 c coconut flour
  • -4 tbs ghee/coconut oil, melted
  • -1/4 c maple syrup
  • -1/4 c coconut sugar
  • -1/4 c raisins
  • -4 tsp cinnamon
  • -1 tsp vanilla
  • -1/2 tsp nutmeg
  • -1/2 tsp ACV
  • -1/2 tsp fresh grated ginger
  • -1/4 tsp baking soda
  • -1/8 tsp ground cloves
  • -1/8 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix eggs, maple syrup, coconut sugar and vanilla in food processor until combined.
  3. Add the rest of the ingredients, except for raisins, and mix until fully incorporated.
  4. Add raisins and stir in by hand.
  5. Fill a muffin tin with liners and fill 3/4 full.
  6. Cook in oven for 25-28 mins or until a toothpick inserted comes out clean.
http://www.paleopaparazzi.com/2015/03/carrot-cake-muffins/

carrot cake muffins full

Avocado Prosciutto Stuffed Mushrooms

Avocado prociutto stuffed mushrooms

Are you looking for a delicious appetizer for your Oscars party this weekend?! Well look no further because I’ve got you covered on this one! These earthy little morsels get a facelift in this recipe after you slather them with a healthy dose of olive oil, bake them, stuff them with a creamy avocado filling and add some salty, crunchy prosciutto to the mix! Holy drool!

olive oil mushroom caps

This appetizer packs an amazing punch of flavor and is so cute to boot! Who doesn’t love crispy pork on top of everything? I mean, they even make bacon flavored ice cream because it rocks! Ok, well maybe if you’re Vegan, but even they miss pork because they make bacon flavored coconut and veggies! Once you pop you really cant stop with these babies, but you don’t have to worry because, unlike Pringles, they’re good for you, shhh!

These could also easily be made into a meal by using portobello mushrooms instead of the baby bellas and be equally if not more delicious! So, give them a go and let me know what you think!

prosciutto

avocado prosciutto stuffed mushrooms2

Avocado Prosciutto Stuffed Mushrooms

Ingredients

  • -8 oz. pack of baby bella mushrooms, stems removed
  • -1 large avocado
  • -1/2 cup baby spinach
  • -2 to 3 pieces of prosciutto
  • -1 tablespoon fresh lemon juice
  • -1 tablespoon fresh basil leaves
  • -1 tablespoon fresh parsley leaves
  • -1 tablespoon olive oil (for baking mushrooms)
  • -1/2 clove of garlic
  • -2 teaspoons onion powder
  • -1/8 teaspoon Himalayan or sea salt
  • -1/4 teaspoon pepper

Instructions

  1. Line 2 baking sheets with foil and preheat your oven to 425 degrees.
  2. Fold pieces of prosciutto in half and bake on lined baking sheet for 5 minutes, flip and bake for another 5 minutes on the other side. If it still isn't crispy enough, set oven to broil and cook for an additional minute. Set aside to cool.
  3. Remove mushroom stems. Gently rinse under cool water and pat dry with paper towel. Place mushrooms gill side up on lined baking sheet and use a basting brush to coat caps and sides of mushrooms with olive oil.Sprinkle salt on each mushroom if desired and place into 425 degree oven for about 5-6 minutes.
  4. Remove mushrooms from oven and dump out any moisture that collected inside the mushrooms while baking. Gently pat each mushroom dry with a paper towel. Set aside to cool.
  5. Slice avocado and remove pit. place avocado flesh into a high speed blender (I used a vitamix) or food processor along with baby spinach,lemon juice, basil leaves, parsley, garlic, onion powder, salt, pepper and blend until smooth.Taste test and adjust flavor as needed.
  6. Crumble your cooled prosciutto into bite sized pieces and sprinkle a tiny inside your mushrooms. Scoop avocado filling mixture into each mushroom topped with more crumbled prosciutto pieces. Garnish with dried cilantro, flavor god everything spice mix and almond flour.
  7. Serve and Devour!

Notes

To make this AIP friendly, omit pepper and almond flour garnish

http://www.paleopaparazzi.com/2015/02/avocado-prosciutto-stuffed-mushrooms/

 

Apple Cinnamon Paleo Rawnola Recipe

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Sometimes a girl needs a little granola in her life if ya know what I mean? Luckily this recipe is for a gluten free, grain free, processed junk free “granola”, or as I like to call it…rawnola. The apples add a sweetness to the mix so sugar isn’t needed. If you don’t like some of the nuts listed, sub them out for others you do enjoy. This recipe is practically fool proof, so have some fun and get creative!

While this mix really is super simple, it can be added as a topping to SO many things, taking them to that next level!  I love to use this paleo rawnola on top of my organic apple sauce for a yummy no sugar added Whole 30 treat. I also enjoy it as a cereal and sometimes add fresh organic apples (maybe even some raisin) and pour some coconut milk on top. You can also use this yummy gluten free & grain free rawnola as a topping on ice cream, coconut/almond yogurt, or a smoothie. This is a raw “granola” with no added sugar, but you could easily toast in the oven a bit and even add some honey or coconut sugar to the mix if you would like it sweeter. Happy rawnola making my friends!

Apple Cinnamon Paleo Rawnola Recipe

Ingredients

  • -1/2 cup unsalted raw almonds
  • -1/2 cup unsalted raw cashews
  • -1/2 cup unsalted raw pecans
  • -1/2 cup unsalted raw walnuts
  • -1/4 cup unsalted raw sunflower seeds
  • -1 c. dehydrated apple chips (I use bare organic or homemade ones)
  • -2 tsp. ground cinnamon
  • -pinch of sea salt

Instructions

  1. Place all ingredients in a food processor/ blender.
  2. Pulse in food processor/blender a few times until mixture is your desired consistency.
  3. I like mine a little chunky so I try not to pulse more than 4-5 times.
  4. Place in an air tight storage container and enjoy!
http://www.paleopaparazzi.com/2015/01/recipe-coming-soon-2/

Chocolate Mousse

We all need a sweet treat every now and then and if you’re like me, it tends to be something with chocolate more often than not! At least I know when I am eating this treat, it isn’t going to make me bloat up like a balloon like a serving of jello pudding would. It’s also free of all the nasties that come along with processed food. I use this recipe over and over again because it’s JUST SO GOOD! It would make a perfect spring time dessert like Easter! I served mine in mini cups as it is very rich, a little goes a loooooong way!

Chocolate Mousse

Ingredients

  • -3 large ripe avocados
  • -1 ripe banana
  • -3/4 cup cacao powder
  • -1/2 cup maple syrup (use more or less depending on the level of sweetness you want)
  • -Pinch of Salt

Instructions

  1. Mix the avocado and banana first in a food processor until well blended.
  2. Add in the cacao powder and blend until incorporated.
  3. Add in your sweetener and blend for a few seconds, taste test and add more sweetener until desired sweetness is reached.
  4. Enjoy right away by scooping into small serving dishes and garnish with your favorite toppings, or place in the fridge to let it thicken up for a few hours for a more mousse like consistency!
http://www.paleopaparazzi.com/2014/09/184/

I topped mine with coconut cream, chocolate shavings and edible flowers. You could also top with strawberries, raspberries, blueberries, etc. This would be fun to layer with cake or a grain free granola too! There are so many things you could do with this creamy delicious chocolate delight! I hope you enjoy it as much as we do!