Paleo Peppermint White Hot Chocolate

I figured since it’s December it’s finally acceptable to start posting all the cozy winter drinks, even if it’s still not that cold in California compared to the rest of the country. I mean it was 40 degrees when I woke up this morning and I kinda felt like I was going to die, ha ha! Well not really but I have become wayyyy too acclimated to California weather after living in basically the North Pole (Idaho) in college.

I remember the very first time I busted my arse slipping on ice while walking to class and having my nose hairs freeze to icicles only to instantly defrost once I walked into my classes, yikes! Oooh the fond memories of living in the arctic lol! I was a California girl through and through though, no matter how long I lived there I still was the crazy girl wearing flip flops in the snow. One thing that got me through the brutal winters there was hot chocolate, lotttts and lotttts of it!!

I wish I had this peppermint white hot chocolate recipe when I was there, I think it would have been the perfect drink on those blustery days! It has such a creamy, buttery flavor with a wonderful pop of peppermint that just makes it outta this world yummy! You can find the RECIPE HERE! You could also add my homemade marshmallows to make this hot chocolate epic!

I had so much fun creating this recipe with my friends over at Vitacost, they always make my shopping experience amazing! So many great paleo options to shop on their site with deals every day and SUPER fast shipping, like Amazon Prime fast you guyssss! I hope you make a mug of this belly warming drink to help you celebrate the most wonderful time of the year!

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 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: 30 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

Pumpkin Pie Marshmallows

 I have been craving pumpkin marshmallows for sometime now. I know, weird right?! Not pumpkin pie, or pumpkin bread like normal people do…but pumpkin marshmallows, haha! Such a random craving but one that needed to be satisfied!  So I dreamed up this delicious clean version because while Kraft’s pumpkin shaped marshmallows are cute, that franken food just won’t cut it!
aaa-pumpkin pie marshmallow 3 copyEnter, delicious real food marshmallows with ingredients you can pronounce, what the heck is tetrasodium-pyrophosphate anyways?!? Anyone? Anyone?? Kinda creepy! It takes a little extra time to whip these babies up, but they are definitely WORTH IT!! Even though these are a fall recipe, I think I will be making them all year round. I just love all of the yummy warm spices mixed in, they make these marshmallows super special! They’re even made with Vital Protein gelatin which is my absolute favorite! It dissolves so easily and is made from pasture raised beef to boot!

aaa-punkin pie marshmallows

aaa-pumpkin pie marshmallow 4 I have been creating multiple desserts in my head specifically around these pumpkin marshmallows, which I will be sharing with you soon!  I’ve also been hiding them from my husband (shhh!) To say I’ve become obsessed would be a major understatement!! I hope you enjoy them as much as we do!aaa-pumpkin pie marshmallow 2

 

Pumpkin Pie Marshmallows

Pumpkin Pie Marshmallows

Ingredients

  • 1 cup filtered water
  • 1/2 cup maple syrup
  • 1/2 cup honey
  • 3 tablespoons Vital Proteins Gelatin
  • 5 tablespoons of pumpkin purée
  • 3/4 teaspoon pumpkin pie spice mix (see notes below to make your own)
  • 1/4 teaspoon vanilla powder (can sub vanilla extract)
  • Pinch of sea salt
  • Arrowroot powder for dusting

Instructions

  1. Line an 8x8 pan with parchment. Grease pan and lightly dust with arrowroot powder. Set aside.
  2. In your stand mixer, add 3/4 cup (reserve the remaining 1/4 cup for later) of water and 3 Tbsp of Vital Proteins gelatin. Mix together and set aside to set up while you prepare the other ingredients on the stovetop.
  3. In a pot combine remaining filtered water, pumpkin purée, maple syrup, honey, pumpkin pie spice, vanilla powder, and sea salt. Bring mixture to a boil over med-high heat. Keep an eye on it as it will get foamy and can boil over easily. Boil for about 10-15 mins.
  4. Using your stand mixer and whisk attachment (A handmixer is fine, just takes a bit longer) turn mixer on medium-low speed. Slowly pour the boiled mixture into the gelatin mixture on the side of the bowl. When done incorporating, Turn mixer up to the highest speed and mix for approximately five minutes. After five minutes stop the mixer and check the consistency. If the mixture is cool to the touch, light and fluffy and falls off the whisk slowly, it's ready.
  5. Quickly pour mixture into your lined pan and smooth with a spatula. Lightly dust top of marshmallow mixture with arrowroot powder.
  6. Cover dish and let marshmallows firm up in the fridge or on your counter. Takes about 3-4 hours.
  7. When marshmallows are firm, use a knife and slice into small squares. Mix a bit of arrowroot and pumpkin spice mix and lightly toss marshmallow squares to coat all sides. Shake off any excess and enjoy right away, or store in an air tight container for a day or freeze for later use.

Notes

To make Pumpkin Pie Spice Mix:

In a small bowl, mix, 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves.Transfer to an air tight container.

http://www.paleopaparazzi.com/2015/11/580/

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/

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!