Our paleo strawberry shortcakes are a perfect fluffy and fruity dessert to end the day. Top our paleo shortcakes with your favorite fruits (strawberries, bananas or blueberries) and then a large dollop of coconut whipped cream. Enjoy this delicious summer time dessert outside on the patio looking at the stars!
Do you like to enjoy a non-alcoholic cocktail from time to time? Then try our paleo faux-jito mocktail; you can enjoy this fruity sparkling water on the patio enjoying the nice spring breeze and sunshine. Just like a traditional mojito minus the alcohol this mocktail is gluten free, grain free, dairy free, soy free, and legume free. You can even share it with your kiddos…if you want to.
5 organic blackberries, raspberries, strawberries
5 mint leaves
3 lime slices
1/2-1 tbsp raw honey
6 oz sparkling mineral water, chilled
In a pint class, muddle blackberries, mint, limes, and honey until fully mashed and dark in color. If you don’t have a bar muddler, then just use the handle of a wooden spoon and immediately rinse when done (so the wood doesn’t stain).
Fill the glass with ice.
Pour in the sparkling water.
Gently mix with a long spoon until fully incorporated.
Garnish with a mint sprig, lime wheel, and blackberry.
1 to 3 Tablespoons of Cocoa Powder for Chocolate Crust
Line the bottom of a 6-inch springform pan with parchment paper and grease the bottom and sides with coconut oil or avocado oil.
Place the almonds and coconut in a food processor; process until it resembles very coarse sand. Add the dates, pulse a few times, until dates are finely chopped and mixture comes together as a cohesive dough. Press mixture evenly into bottom of prepared pan. Set aside and make filling.
¾ cup coconut butter (coconut manna)
4 tablespoons of water
3 tablespoons lemon juice
3 tablespoons vanilla extract
⅔ cup coconut sugar or maple sugar or date sugar (we recommend coconut sugar or date sugar to get a caramel taste)
TIP: If you wish to cut down on the sugar you can use stevia flavored drops in place of the sweeteners. You will have to add a bit at a time to get the taste that you want.
In a blender or food processor blend coconut butter, water, lemon juice, vanilla and sweetener until combined.
Add cream cheese spread and blend until smooth.
Melt coconut oil and add to cream cheese mixture and blend until smooth.
Pour filling into prepared crust. Cover and refrigerate 3 hours until firm.
Caramel Sauce Topping Ingredients
coconut cream from 1 can of full fat coconut milk*
1 cup caramel flavored date syrup, coconut sugar, maple sugar or date sugar
1 teaspoon vanilla extract
1 teaspoon salt (optional)
3/4 cup unsweetened coconut
1/3 cup dark chocolate
2/ teaspoons coconut oil
Caramel Sauce Topping Instructions
Place the coconut cream into a saucepan over medium low heat. Add in the sugar chosen and vanilla extract; stir to incorporate.
Heat sauce until it begins to boil. Heat should be set so that the sauce is at a rolling boil, but low enough to keep it from boiling over. Boil caramel sauce for 30 to 35 minutes or until sauce is thick enough to coat a spoon and stay when finished. This will thicken up more as it cools.
Half the caramel topping and add ¾ cup of unsweetened coconut, mix thoroughly and top firm cheesecake with caramel/coconut mixture.
Fill a saucepan with water and place over medium to low heat. Create a double boiler by placing a bowl over the saucepan; add ⅓ cup dark chocolate and 2 teaspoons of coconut oil. Once mixture is completely melted, drizzle over the top of the cheese cake. Then drizzle the remaining caramel mixture over the top.
*Place can of coconut milk in fridge for an hour or two (over night is best). When you open the can the coconut cream will have risen to the top and separated from the coconut water; scoop out the thick cream from the top to use.
We have a kid-friendly paleo recipe today that has been a childhood classic in most households. This easy to make macaroni and cheese recipe is dairy, gluten, and grain free and your children won’t even realize it’s paleo. It is a great recipe for side dishes, pot lucks, and BBQs. We hope you enjoy.
¼ cup avocado oil or coconut oil
½ yellow onion chopped
4 cloves garlic minced (I like a lot of garlic)
1 can whole coconut milk (not the lite version)
2 TBSP arrowroot powder
¾ bag sharp cheddar cheese substitute ( I used Parmela Creamery)
½ bag mozzarella cheese substitute ( I used Parmela Creamery)
1 Snackin’ Free Bread Roll blended into crumbs or Snackin’ Free Bread Crumbs
Preheat oven to 350.
Bring a pot of water to a boil – I used a Dutch oven so I could put it straight into the oven after but you can use a regular pot and transfer to a baking dish if you don’t have a Dutch oven.
Add in the pasta and cook until al dente (still stiff but not crunchy).
Drain the water out of the pasta and put back in a Dutch oven or transfer to baking dish.
Heat the avocado oil in a sauté pan.
Turn heat to medium and add onion and garlic to a pan stirring to keep the garlic from burning; sauté until the onion starts to become translucent.
Add in the whole can of coconut milk and let sit stirring every few moments so it doesn’t burn. Let the milk thicken up and slowly add in the arrowroot to help thicken to the consistency desired. There will be clumps of arrowroot – don’t worry we will take care of that later.
Stir in almost all the sharp cheddar and mozzarella “cheese” (leave some to add to the top later).
Continue stirring cheese sauce to keep from burning until the cheese starts to melt and blend in with the roux. After about 5-7 minutes I put the cheese sauce in the blender to combine everything thoroughly. *cheese substitute doesn’t melt quite the same as cheese so the blender helps get the creamy consistency
After blending the cheese sauce, gently stir the cheese sauce into the cooked pasta to coat the macaroni. Place in the oven until the top is a golden yellow.
Sprinkle the mozzarella, sharp cheddar and bread crumbs on top. Switch the oven to broil and put back in until the cheese on top is melted and golden brown.