Sun Cups – Addicted!

I almost don’t want to tell you about this.  Because, if you are anything like me, these suckers will be a gateway into a serious addiction.  I’m talking about an almost completely legitimately paleo version of REESE’S PEANUT BUTTER CUPS.  Are you kidding me.  I ate two packages yesterday.  Fortunately, these are actually kind of tough to find, so as long as I avoid the only store you can buy them at in the Seattle area (PCC) I think I’ll be okay.  Don’t say I didn’t warn you.

 

 

Ingredients:  Dark Chocolate* (cocoa liquor*, cane sugar*, cocoa butter*), Sunflower Seed*, Glucose*, Cocoa Butter*, Sea Salt.  Oh, and evil.  Pure evil.


Dark Chocolate-covered Macaroons

image

I am typing this on my phone, so I won’t be overly verbose, but this is about dessert.  Real dessert.  Not “I am eating paleo so I am going to pretend this tastes as good as real dessert” dessert.

This is decadent, chocolately, coconutty yumminess.  I hope you make these, and I hope you love them.

image

Paleo (ish) chocolate-covered macaroons

1 cup unsweetened shredded coconut, lightly toasted
2 egg whites
2 tbsp honey
Splash of rum

Chocolate sauce:  6 oz 86% dark chocolate, 1 tbsp butter.  Melted together in a double boiler.  You can easily forgo the butter.

Preheat oven to 350 deg F

1. Whip egg whites and rum until stiff, slowly adding honey while whipping
2. Fold in coconut
3. Drop rounded spoonfuls onto parchment paper-lined baking sheet
4.  Bake for 15 mins, until cookies are mostly firm but slightly spongey
5.  Cool the cookies
6. Once cool, dip in the chocolate sauce (or drizzle over the top with a spoon)
7. Refrigerate for 1 hour to let chocolate set

Note that, because these have butter, they should be kept cold until serving or the chocolate will get messy.  Enjoy!


Paleo Chocolate Pudding

I have had a major sweet tooth of late.  I’ve tried to be good (really!), but I’ve been consuming fruit like crazy.  I came across this recipe on the diet/lifestyle blog “Delighted Momma”.  I didn’t make any changes, except halving the recipe so it would fit in my teeny tiny food processor.  It was delicious and tasted so decadent!  It’s very rich, just sweet enough, and so satisfying, since unlike regular pudding, this recipe uses fat and protein-packed ingredients.  It’s quick and easy too (I whipped up a batch 5 mins before I left to go to the gym).  Enjoy!

Paleo Chocolate Pudding

1 whole avocado, skins and pit removed

1 tbsp coconut oil

2 tbsp honey or 1 tbsp raw honey (or, probably, 1 tbsp maple syrup)

2 tbsp cocoa powder (unsweetened)

1/2 tsp vanilla extract

1/2 banana (optional, but the pudding will be pretty avocado-ey without the banana)

1. Put everything in a food processor

2. blend until smooth

3. Refrigerate until set (about 1 hour)

4. Try to eat it in 2 sittings instead of 1


Paleo Coconut Vanilla Ice Cream

I recently made a batch of this ice cream – on it’s own, it’s a little strong flavored, but when combined with mixed berries and a little honey, it’s amazing.  I think it would also be delicious with unsweetened coconut flakes or dark chocolate mixed in.

Paleo Coconut Vanilla Ice Cream

1 can full-fat coconut milk

2 eggs

2 tablespoons vanilla extract

1. Boil a small pot of water and turn to simmer

2. Place a heat proof bowl over it in a double boiler fashion and pour the coconut milk in it.  Put vanilla seeds or vanilla extract with the coconut milk and heat until hot, but make sure it doesn’t come to a boil, 10 to 15 minutes.

3. Whisk the eggs in a separate bowl. Add one ladleful of the now hot coconut milk to the eggs while whisking quite vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.

4. Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.

5. Whisk for a couple of minutes non-stop to form a thick custard, 10 to 15 minutes. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.

6. Once the custard is ready, remove from the heat source and let it cool on the counter or the refrigerator.

7. You can add any other flavoring you want to use once the custard is cold enough to put a finger in it and feel comfortable.

8. Let it cool even more in the refrigerator before freezing it.

9. Put in your ice cream maker and follow its instructions – it’s ready to eat with your favorite toppings.  Freeze anything you don’t want to eat.

When you want to eat leftovers, take it out of the freezer for about 10 minutes before enjoying so it softens a bit.