Saturday, 1 February 2014

Paleo Diet Dessert Recipes

05:13 Posted by Dhaval Bhandari
After paleo salad dressing, we bring you the best and yummiest paleo diet dessert recipes in this post! These treats (although healthier) should only be eaten VERY occasionally!

BLACKBERRY APPLE CRUMBLE

paleo dessert recipes
Our first paleo diet dessert recipes is one of the best British fruit combos—all we did was add a crunchy nut topping. A great finish to your Sunday roast.
  • 4 apples
  • 1 pint fresh blackberries
  • 1 cup ground almonds
  • 2 tablespoons butter
  • 1 cup coconut flakes
  • 1 tablespoon raw honey or 2 teaspoons coconut sugar (optional)
  • 1 tablespoon cinnamon
  • ¼ cup chopped walnuts
Serve with
Whipped heavy cream (optional)
PREPARATION TIME: 10 minutes
COOKING TIME: 30–40 minutes
SERVES: 6
  1. Preheat oven to 350°F.
  2. Slice the apples and remove the cores.
  3. Layer the apples and blackberries in a loaf pan.
  4. Place the ground almonds and coconut in a bowl with the butter, honey, and cinnamon.
  5. Using your hands, rub the fat into the ground almonds and coconut until the mixture has the consistency of breadcrumbs. Add the chopped walnuts and stir together with a spoon.
  6. Place the crumble mixture on top of the fruit. There should be a ½-inch layer. If there are any gaps, simply sprinkle with some extra desiccated coconut.
  7. Bake for 30–40 minutes until the crumble topping is golden brown and the fruit is soft

BREADLESS BUTTER PUDDING

paleo cooking
This paleo diet dessert recipes is a healthy version of the classic bread and butter pudding. We swapped out the bread for bananas baked in spices and butter. Delicious and easy recipe!
  • 6 bananas
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon raisins or sultanas
  • 2 tablespoons ghee or butter
Serve with
Whipped heavy cream (optional)
PREPARATION TIME: 5 minutes
COOKING TIME: 20–30 minutes
SERVES: 4–5
  1. Preheat oven to 350°F.
  2. Peel the bananas and slice into large chunks. Line the bananas in a baking dish. Sprinkle the spices and dried fruit on top.
  3. Place chunks of butter or ghee over the bananas.
  4. Bake for around 20 minutes or until the bananas are soft. Stir halfway through cooking to mix the spices and fruit with the oils from the fat

DARK CHOCOLATE ALMOND CAKE

paleo treats
This paleo diet dessert recipes is a rich, moist cake sweetened with honey. You’ll only need a small slice to hit that chocolate craving. And what's more this can even be considered as a part of your regular breakfast.
  • 3.5-ounce 70 to 85 percent dark chocolate bar
  • 2 tablespoons raw honey
  • ¾ cup butter
  • ¾ cup ground almonds
  • 3 eggs, separated
  • ¾ teaspoon baking soda (optional)
PREPARATION TIME: 15 minutes
COOKING TIME: 50 minutes–1 hour
SERVES: 8–10
  1. Preheat oven to 350°F.
  2. Melt the chocolate, honey, and butter in a heat-proof glass bowl over a saucepan of simmering water to create a double boiler effect. Remove from the heat and stir in the almonds.
  3. Beat the egg whites and yolks separately. Add the beaten egg yolks to the chocolate mixture and then slowly fold in the beaten egg whites. Alternatively, beat the eggs in a food processor until pale, then add to the melted ingredients and ground almonds.
  4. Bake in an 8-inch cake pan for 50 minutes to 1 hour

Chocolate Chestnut Fudge Cake

everyday paleo

Using a chestnut puree in the cake mixture makes a fantastic fudgy cake that simply melts in your mouth. Your friends will think you’ve slaved for hours putting together this culinary masterpiece, but it actually takes about 15 minutes to prepare. This has always been one of our favorite recipes from all the paleo diet dessert recipes.
  • 3.5-ounce 70 percent dark chocolate bar
  • 6 eggs
  • 8 ounces (1 stick) grass-fed butter
  • 2 tablespoons raw honey or maple syrup
  • 15-ounce can of chestnut puree
PREPARATION TIME: 15 minutes
COOKING TIME: 40–50 minutes
SERVES: 8–10
  1. Preheat oven to 350°F.
  2. Melt the chocolate, butter, and honey in a heat-proof glass bowl over a saucepan of simmering water to create a double boiler effect.
  3. Remove from the heat and stir in the chestnut puree.
  4. Whisk the eggs and fold into the mixture.
  5. Pour into a 9½-inch springform pan and bake for 40 minutes.
  6. After 30 minutes, start to check the cake by inserting a knife into the middle. It should not come out clean; rather, it should be sticky, as the middle of the cake is best moist.
  7. When it’s ready, remove the cake from the oven and serve warm.
  8. Wrap the leftover cake in parchment paper and keep it in the fridge. Eaten cold, this cake is like a slab of rich chocolate fudge. Yum

Portuguese Almond Cake

paleo cookbooks
Here we replaced flour and sugar with some ground almonds and raw honey. This is a rather light cake—instead of the traditional almond syrup used in the Portuguese recipe, we like to serve it with some fresh seasonal berries.
  • 6 eggs
  • 2 tablespoons raw honey
  • 1 cup ground almonds
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • Serve with
  • Fresh berries
PREPARATION TIME: 10 minutes
COOKING TIME: 50 minutes–1 hour
SERVES: 8–10
  1. Preheat oven to 350°F.
  2. Beat the eggs on low with a hand or stand mixer. (A blender will also work.)
  3. Add the ground almonds, honey, almond extract, and baking soda and continue to mix.
  4. Bake in a 9½-inch round baking pan for 50 minutes to 1 hour. Check the cake after 45 minutes; the top of the cake should be golden brown and the middle slightly moist.
  5. Once cooked, let the cake cool before serving

Plum Cake

paleo desserts

A fruity and moist cake, perfect for afternoon tea.
  • 4 eggs
  • 6 ounces butter
  • ¾ cup coconut sugar or 2 tablespoons raw honey
  • 1 cup ground almonds
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 8–10 plums, pitted and sliced in half
PREPARATION TIME: 20 minutes
COOKING TIME: 50 minutes–1 hour
SERVES: 8–10
  1. Preheat oven to 325°F.
  2. Beat the eggs, butter, and coconut sugar or honey on low with a hand or stand mixer. (If you don’t own a mixer, a blender will do.)
  3. Add the ground almonds, vanilla extract, and baking powder and continue to mix.
  4. Stir in the plum halves.
  5. Bake in a 9½-inch round baking pan for 60 minutes. Check the cake by inserting a knife into the middle; it should come out clean.
  6. Once cooked, let the cake cool slightly before serving.

MUM’S ALMOND & PEAR TART

paleo diet basics

A fruity (and more palatable) take on Britain’s traditional pork pie!

For the Pastry

  • 1 cup ground almonds
  • 3 ounces butter, softened
  • For the Filling
  • 8 ounces (1 stick) butter
  • 4 eggs
  • 2 teaspoons almond extract
  • 3 pears, cored and chopped
  • ¾ cup coconut sugar (or 2 tablespoons raw honey)
  • 1 cup ground almonds
  • 1 teaspoon baking soda
Serve with
A spoonful of crème fraîche (optional)

PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour and 30 minutes
SERVES: 8–10
  1. Preheat oven to 325°F.
  2. Start by making the pastry. Place the ground almonds and butter in a bowl and use clean hands to mix together. (This can also be done in a food processor.) Squeeze the mixture together so it binds into a ball.
  3. Place the pastry on a flat surface covered with parchment paper or a bread board dusted with ground almonds
  4. Flatten the pastry either using the palm of your hand or a rolling pin. The mixture will break up because it doesn’t contain gluten, so it resembles more of a crumble. Do not worry, it will be fine once it is baked.
  5. Now line an 8-inch springform pan with the crumbled pastry mixture. Treat it like Play-Doh and press it on the bottom and sides of the pan, around ¼ inch in thickness.
  6. To make the filling, beat the remaining butter into the eggs, almond extract, and sugar (or honey) either by hand, using a hand whisk, or in a stand mixer until a light, fluffy mixture forms.
  7. Add the ground almonds and 1 teaspoon baking soda, and mix again.
  8. Place the chopped pears in the cake pan on top of the pastry lining. It should be filled roughly halfway with fruit.
  9. Pour the almond cake mixture over the top.
  10. Bake for 90 minutes. Check the cake after an hour; if the top of the cake is browning too quickly, cover it with foil.
  11. Allow the cake to cool slightly; serve warm