Vegan Cookie Dough Ice Cream

Yes, this is a vegan dessert and it’s not Paleo but I promise that I am posting a Paleo one in just a bit. I wanted to post this because holy shizz, I love cookie dough ice cream and this recipe from Minimalist Baker looks amazing and not too difficult.

Ingredients:
Ice Cream

  • 1.25 cups raw cashews, soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar (or granulated)
  • 1/4 cup agave nectar or maple syrup (or honey if not vegan)
  • 1 14-ounce can full fat coconut milk (reserve 2 Tbsp for the cookie dough)
  • 2.5 Tbsp coconut oil, melted
  • 1 tsp pure vanilla extract

Cookie Dough

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (Minimalist Baker likes Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour (you could sub a GF blend, but it will be slightly grainier in texture)
  • 1/4 cup dairy free mini chocolate chips (such as Enjoy Life)
  • 1-2 Tbsp coconut milk or other non-dairy milk

Directions:

  1. The night before, place your ice cream churning bowl in the freezer to properly chill. Also, make sure you soak your cashews overnight OR the next day for at least 6 hours. Be sure to drain before adding to blender.
  2. Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it. You want it to be completely creamy and blended.
  3. Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  4. Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes. It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  5. In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and stir until thick and slightly crumbly. Add in a little coconut or other non-dairy milk to add moisture. Lastly, add chocolate chips and stir once more. Transfer to fridge or freezer to chill.
  6. Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling it with your hands as you add it in.
  7. Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture. Cover well and freeze for at least 4-6 hours or until firm.
  8. Set out for 15-20 minutes before serving to soften. Will keep for up to 1 week, though best when fresh.
  9. Serve and enjoy!

Pumpkin Chocolate Chip Muffins

 

 

 

 

 

 

 

 

 

 

 

Get your pumpkin treat fix with this recipe from PaleOMG!

Ingredients (serves 5):

  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon powdered ginger
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt
  • ½ cup Enjoy Life Mini Chocolate Chips

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together wet ingredients in a bowl: pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
  3. In another bowl, whisk together coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt.
  4. Pour dry ingredients into wet ingredients and mix well.
  5. Fold in chocolate chips.
  6. Use an ice cream scoop to scoop batter into 5 silicone baking cups.
  7. Bake for 35-40 minutes.
  8. Serve and enjoy!

Peanut Butter Cream Pie (Saturday Sweets)

PaleOMG has another sneak peek book recipe on her blog and it looks so freaking delicious. (And no, it doesn’t actually have peanuts.)

Ingredients (makes a 10 inch pie):
For the filling:

  • 2 (14-ounce) cans full-fat coconut milk, refrigerated overnight
  • 2⁄3 cup sunflower seed butter
  • 1⁄4 cup honey
  • 1 teaspoon vanilla extract
  • 1⁄8 teaspoon ground cinnamon
  • 1 Tablespoon powdered gelatin, divided

For the crust:

  • 1 cup raw cashews
  • 1⁄2 cup raw almonds
  • 2⁄3 cup coconut sugar
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄4 cup (1⁄2 stick) butter, melted
  • 1⁄2 teaspoon vanilla extract
  • pinch of fine sea salt

For the toppings:

  • 1 batch Whipped Cream (page 296 in Juli’s cookbook)
  • 1⁄2 cup dark chocolate chips

Directions:

  1. Refrigerate the cans of coconut milk overnight to help the coconut cream separate from the coconut water. When you’re ready to make the pie, open the cans. The coconut cream should have separated from the water and risen to the top. Scoop off the white, creamy layer and reserve the coconut water for drinks and shakes.
  2. Make the crust: Pulse the cashews and almonds in a food processor until a nut meal begins to form. Then add the rest of the crust ingredients and pulse until completely combined.
  3. Press the crust mixture into the bottom of a 10-inch tart pan and up the sides as much as possible. Place the pan in the fridge to harden the crust a bit.
  4. While the crust is chilling, make the filling: In a medium saucepan over medium heat, whisk together the sunflower seed butter, honey, vanilla extract, cinnamon, and coconut cream until smooth and well combined. Once smooth, reduce the heat to low and add the gelatin 1⁄2 teaspoon at a time, whisking continuously, until the gelatin has completely dissolved and the mixture has thickened.
  5. Pour the filling mixture over the crust and smooth it out with a spatula. Refrigerate for at least 3 hours, until firm.
  6. Once the pie is firm, make the whipped cream. (If you don’t have her cookbook, you can make your own or use store bought.)
  7. Melt the chocolate in a double boiler or in a bowl in the microwave. Using a spoon, scoop up the melted chocolate and pour it over the pie, moving the spoon back and forth to create a pretty pattern. Pipe the whipped cream on top of the pie as desired and serve immediately.
  8. Store the pie in the refrigerator, covered, for up to 1 week.

Happy Monday-3 recipes!

Here is a classic, Chicken Parmasen, but lightened so that you can enjoy it guilt free. You could also use zoodles in place of the pasta.

Ingredients (8 servings):

  • 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
  • 3/4 cup seasoned breadcrumbs (recipe used whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp butter, melted (or olive oil)
  • 3/4 cup reduced fat mozzarella cheese
  • 1 cup marinara or Filetto di Pomodoro
  • cooking spray

Directions:

  1. Preheat oven to 450°. Spray a large baking sheet lightly with spray.
  2. Combine breadcrumbs and parmesan cheese in a bowl. Melt butter in another bowl.
  3. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.
  4. Place on baking sheet and repeat with the remaining chicken.
  5. Serve and enjoy!

 

Here is a delicious dessert from PaleOMG, Salted Raspberry Caramel Ice Cream (Saturday Sweets)

Ingredients (makes about 1.5 cups):

  • 1 cup heavy cream or full-fat coconut milk
  • 1 cup fine maple sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon coarse sea salt (extra for garnishing)
  • 1 10 ounce bag of frozen raspberries
  • 1 tablespoon honey
  • Your choice of ice cream (Juli used Vanilla Coconut Bliss Ice Cream or you could make your own vanilla ice cream)

Directions:

  1. In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined.
  2. Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon.
  3. Remove from the heat, let cool.
  4. Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds.
  5. Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften.
  6. Pour raspberry caramel sauce over ice cream and top with coarse sea salt.
  7. Serve and enjoy!

 

Spaghetti Squash Noodle Bowl and Lime Peanut Sauce Recipe (Meatless Monday) from The First Mess

Ingredients:

For the Noodle Bowl

  • 1 large spaghetti squash, cut in half lengthwise + seeds scooped out
  • 4-5 kale stalks (7-8 if you’re using lacinato), stems removed
  • 1 shallot, peeled
  • 1/2 cup chopped toasted nuts of your preference (I used cashews)
  • 3 Tbsp sesame seeds (toasted, raw, whatevs)
  • chopped leafy herb, optional (cilantro, mint, thai basil etc)
  • 1 bunch of broccoli, cut into florets
  • salt and pepper

lime peanut sauce ingredients:

  • 1/2 inch fresh ginger, peeled + rough chopped
  • 2 cloves of garlic, peeled + rough chopped
  • 1-2 tsp sriracha (or other hot sauce you like)
  • 2 Tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
  • 1 lime, peeled + chopped
  • 1 Tbsp rice vinegar (or apple cider/white wine vinegar)
  • 2 tsp agave (or honey etc)
  • 1.5 Tbsp tamari soy sauce
  • little scoop of extra virgin coconut oil (optional)
  • tiny splash of toasted sesame oil
  • 1/2 cup grapeseed oil

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.
  3. While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.
  4. Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.
  5. Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.
  6. When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness.
  7. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.
  8. Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.
  9. Serve and enjoy!

Saturday Sweets-Paleo Coconut Bars

So technically these bars from Momma Young At Home are considered breakfast bars, but I think that they would make a good dessert too 🙂

Ingredients (makes 16 squares):

  • Coconut oil
  • 2 eggs
  • 1 banana
  • ¼ cup honey
  • ½ tsp vanilla
  • ⅓ cup coconut flour
  • 1 cup unsweetened shredded coconut
  • 4 Tbsp coconut milk
  • ½ cup chopped pecans

Directions:

  1. Preheat oven to 350 degrees. Use the coconut oil to grease an 8×8 pan.
  2. Crack your eggs into a medium sized bowl and quickly whisk them up.
  3. Mash your banana and add it to the bowl with the eggs; add the honey and vanilla as well.
  4. Measure and add your coconut flour, making sure to combine everything well and ensuring there are no clumps.
  5. Measure and add the unsweetened shredded coconut and coconut milk and mix to ensure the batter is well combined.
  6. Spoon the batter into your pan and smooth it out. Sprinkle the chopped pecans over top.
  7. Bake your bars in the pre-heated oven for 20-25 minutes. Keep an eye on them – when the edges are golden brown and the center is firm, they’re done!
  8. Freezing these is a cinch too! Simply wait for them to cool, cut them to the desired size and store them in a freezer container or freezer bag.
  9. You can defrost them quickly by popping them in the microwave for about 30 seconds. You can also pull out a few the night before you want them, and just leave them in the fridge-they’ll be defrosted by breakfast the next morning.

Saturday Sweets-Paleo Strawberry Crumble

Stephie Cooks has a delicious looking recipe for strawberry crumble. Double or triple the recipe, and it makes the perfect dessert for a summer cookout, especially when you serve it with ice cream!

Ingredients (3-4 servings):

  • 4 cups strawberries, halved
  • 2 Tablespoons tapioca starch
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon pure maple syrup

For the crumble topping:

  • 1 cup almond meal/flour
  • ½ teaspoon kosher salt
  • 3 Tablespoons coconut oil or grapeseed oil
  • 3 Tablespoons pure maple syrup

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, toss together the strawberries, tapioca starch, vanilla extract, lemon juice, and maple syrup. Transfer to an 8” x 8” baking pan.
  3. Mix together the ingredients for the toping in a mixing bowl. Evenly spread it over the strawberries and bake in the oven for 30 minutes, until the strawberries are juicy and bubbly and the topping is golden-brown.
  4. Let stand for 10 minutes before serving with ice cream.
  5. Serve and enjoy!

Paleo Cinnamon Coffee Cake

Elana’s Pantry has the solution to your coffee cake craving with this Paleo coffee cake. I suck at baking, so someone please make this, and let me try it 🙂

Ingredients:

Cake

  • 2 ½ cups blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • ½ cup honey
  • 3 large eggs

Topping

  • ¼ cup coconut oil, melted
  • ¼ cup coconut sugar
  • 2 Tablespoons ground cinnamon
  • ½ cup sliced almonds

Instructions:

  1. Grease a 9-inch round metal baking dish with coconut oil and dust with almond flour
  2. In a food processor , combine almond flour, salt, and baking soda
  3. Pulse in coconut oil, honey, and eggs
  4. Spread the batter into prepared baking dish
  5. To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
  6. Sprinkle topping over cake batter
  7. Bake at 350° for 25 to 35 minutes
  8. Cool, serve, and enjoy!

No Bake Coconut Crack Bars

Okay, so I am not a fan of coconut at all but I know that many people love it, so this recipe from Chocolate Covered Katie is for you!

Ingredients

  • 1 cup unsweetened shredded coconut (80g)
  • 1/4 cup agave or pure maple syrup (or 1/4 cup water and 2-3 nunaturals stevia packs)
  • 2 tbsp virgin coconut oil (For all substitutions in this recipe, see nutrition link below)
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • optional raw chocolate chips

Directions:

  1. Combine all ingredients in a food processor.
  2. Squish into any small container and refridgerate for an hour before trying to cut. (Or freeze for 15 minutes.)
  3. Can be stored in the fridge or freezer, for at least a few weeks.

Cinnamon Chocolate Swirl Banana Bread

A perfect Saturday Treat from Civilized Caveman! Can be a breakfast bread, a snack, or even a dessert!

Ingredients:
For the pan
For the banana bread:
For the swirl:
 Directions:
  1. Preheat the oven to 350°F. Grease a 9-by-5-inch metal loaf pan and line it with parchment paper.
  2. Combine the bananas, eggs, butter, and almond butter in a food processor or mixing bowl and mix until the ingredients are well blended. Add the coconut flour, baking soda, baking powder, vanilla, and salt and continue to mix until all the ingredients are well combined.
  3. In a double boiler over medium-low heat, mix together the swirl ingredients. Heat, stirring often, until the chocolate has melted.
  4. Pour the bread batter into the prepared pan and spread it out evenly. As soon as you pour the batter, pour the chocolate swirl directly on top and use a knife to swirl the chocolate throughout the loaf pan.
  5. Bake for 45 minutes, or until a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool in the pan on a cooling rack for 15 minutes before serving.
  6. Enjoy!

Strawberry Creme Truffles

Here is a yummy Paleo dessert from My Whole Life for you to enjoy! Life is too short to not have dessert 🙂

Ingredients:

For the chocolate:

Directions:

  1. In a food processor, mix the filling ingredients together very well.
  2. Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
  3. Stick the baking sheet, with all the formed balls in the freezer to firm up.
  4. While the balls are firming up, melt the chocolate.
  5. Using a double boiler method, melt the chocolate chips and the milk.
  6. Stir constantly until all the chips are melted and the mixture is smooth.
  7. Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
  8. Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes.

These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!