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/

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/

Sacramento Farm to Fork Dinner

I’ve been waiting for a while now to share this special event I was so lucky to be a part of last week. The reason it’s so exciting is because I was able to come together with a local group of like minded people in my city. We live in Sacramento, California which is the Farm to fork capitol of America. Amazing things are happening in our region, and I’m happy to be a force for change in our community. Most of you  probably already know that I love getting people involved in the real food movement and this event is just one of the many we are using to build that change. My grandfather has been a farmer in this area for over 70 years, so it’s something I am passionate about.

Have you ever wanted to experience the Farm to Fork Life? Here’s a little glimpse of what a dinner made of fresh local produce from Northern California looks like.
appetizers-farmtofork

The lovely local chef Brooke of The Green Boheme prepared the amazing spread for the evening. If you are local and haven’t had her food you are in for a treat because it is incredible! The event was hosted on the lake at the home of Jules and Jeff, owners of Liquidology, the best local juice bar in Sacramento. When we walked in the door there was a beautiful array of hors d’oeuvres. Fresh rainbow carrots and celery with cashew cheeze (my recipe for cashew cheeze can be found here).

appetizers2-farmtofork

There were also sweet and spicy cashews and a beautiful assortment of spring and summer inspired Liquidology cold pressed juices to sip on while we waited for dinner to be served.

appetizer juice--farmtofork

When we walked out onto the patio, my jaw dropped, such a stunning view! The table and chairs are from a local shop called Design Alchemy and I was instantly smitten!

A-table1--farmtofork

The flowers were styled by Thistle and Honey Flowers & Design and I later discovered they were actually sourced from my sweet friends flower farm!

a-Table--farmtofork

Every detail was taken care of and many commented that it was like we had stepped into a Pinterest picture!

a--flowers--farmtofork

As golden hour approached everyone was snapping photos left and right. It was hard not to take pictures of everything! a-chandaleir-farmtofork

There was a light breeze but the sun was still keeping us warm! A perfect Northern California evening!

a-table and flowers--farmtofork

This Raspberry, blood orange and cara cara sparkling drink was SO delicious! This juice screams summer and I cannot wait to try and recreate this heavenly concoction!

a-rasperry juice--farmtofork

As soon as the food came out I was salivating! Chef Brooke makes the most stunning dishes! Real food really is SO beautiful!

a-setting table-Farmtofork

Once the food started coming out, I couldn’t stop drooling. While you all know I love my meat as a Paleo girl, I also absolutely love foods creatively made with only raw fresh ingredients. I LOVE my fresh veggies and fruits and try to get as much of them in my diet as possible!

a-sushi--farmtofork

Raw mock tuna sushi rolls with a spicy coconut amino dipping sauce. Everything served was raw, gluten free, dairy free and soy free!

a-cabbage--farmtofork

Raw burritos served in red cabbage leaves. The “beans” are made from veggies and seeds and then topped with a nut based cheeze sauces, tomato and cilantro.

A-pizza--farmtofork

Raw pizza, one of my favorites! You can’t go wrong with pizza! The crust is made from nuts, seeds and veggies and topped with more cheeze, basil, olives, tomato and a mock parmesan cheeze. Delish!

a-Salad-Farmtofork

A beautiful all veggie salad made with zoodles, peppers, tomato, greens and a yummy nut based cheeze sauce!

a-burger--farmtofork

Wellness burgers are a favorite of mine at The Green Boheme Cafe Butter lettuce is topped with patties made from veggies and seeds topped with a raw spicy ketchup sauce, yummy fermented pickles, avocado, tomato, red onion and……wait for it……zucchini BACON! Now I love my bacon and so does my husband, but we are complete fans of zucchini bacon!

a-forbidden rice-Farmtofork

A spicy Thai noodle salad made with purple forbidden rice (which is actually a seed and not a grain) onions, peppers and cilantro. Are you drooling yet?

a-fruit--farmtofork

And a beautiful berry salad with fresh mint! Totally in love with that gorgeous bowl and bird spoon!

a-sushi-Farmtofork

Such a feast! Not pictured was a decadent chocolate tart, lemon cookies and nut based ice cream for dessert! We were all so stuffed and well nourished by the end of this incredible feast!

a-tiptoe table-farmtofork

My favorite part is that almost 100% of this meal can be found at my local farmers market. I love supporting my local farmers in the region and I absolutely love living in the Farm to Fork capitol of America. If you live in the area, I’d love to meet up at the farmers market or any of the wonderful real food places in the area! If you don’t live here, you should definitely visit Sacramento some time soon!

a-topview--farmtofork

 

 

 

 

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

IMG_5224.JPG

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/

Apple Nachos

I have a serious affinity for apple nachos. They are not only really simple and fun to make, they are a perfect fall treat! I always get really excited to make them when apples are coming in to season, but really you can make them any old time as apples are almost always available. I will add that they do taste even better with fresh in season apples though, just sayin! We love heading up to Apple Hill this time of the year to our favorite organic apple growers farm to stock up, picking apples in the fall just gives me all the feels!

Apple Nachos

Ingredients

  • 1-2 apples, sliced (preferably organic)
  • 2 tbsp nut/seed butter (used almond)
  • 1-2 tbsp cacao nibs or mini chocolate chips
  • 2 tbsp chocolate sauce, I used THIS recipe minus the strawberries & nibs
  • 1 lemon, juiced (optional)
  • a handful of your favorite nuts/seeds (I used pecans)
  • a handful of grain free granola (optional)

Instructions

  1. Slice apples with an apple slicer and toss with enough lemon juice to coat each slice in a large bowl.
  2. Place apples on a plate and arrange how you would like them.
  3. Drizzle apples with desired amount of almond butter or any nut/seed butter of choice. I place mine in a Zip-loc bag with one corner snipped off to drizzle it.
  4. Drizzle apples with chocolate sauce.
  5. Sprinkle with cacao nibs or desired chocolate and nuts/seeds and grain free granola.
  6. You can also add other toppings like raisins or unsweetened coconut shreds, the possibilities are endless!
http://www.paleopaparazzi.com/2014/10/apple-nachos-4/

 

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!