Blueberry Chocolate Chip Cookies

Dang sweets. Ok... not really.I love sweets. I decided to try these lovelies. Being as they have fresh blueberries in them and all. They were pretty good! I admit- I ate about 90% of them. I'm weak, don't judge me. 

This would be a fun dessert to make with kids! It comes out purple!

PS- I'll have a fish taco recipe tomorrow. I would eat desserts all day and everyday, if they wouldnt hate me in return.. Check back tomorrow!

Prep: 15 minutes

Cook time: 25 minutes

Total: 40 minutes

Serves: 15 (Mine made 17) 

INGREDIENTS

2 cups blueberries

1 cup walnuts (I didn’t have walnuts in the house so I used pecans)

2 tablespoons walnut oil (or almond or coconut oil- I used walnut oil- since I bought it special for this recipe- but then found out I didn’t have any walnuts when I got home. Doh.)

1.5 cup almond flour

1/3 cup dark chocolate chips

3 tablespoon maple syrup

1 egg, whisked

1 tablespoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon baking soda

Dash of salt

DIRECTIONS

Preheat your oven to 350 degrees 

Place the two cups of blueberries in a saucepan over medium heat and cook for 6-8 minutes, make sure to stir often  

While your blueberries cook, toss your walnuts (pecans) to your food processor and puree until they are turning into a thick nut butter 

While your food processor is still running, add your walnut oil to make a walnut butter 

Add your blueberries to your food processor with your walnuts. Puree until they are completely mixed together (careful those blueberries are hot!)

2 TBS will make big cookies!

Pour your batter into a large bowl and add the remaining ingredients and mix well

Use a spoon (I used a TBS measuring cup) to scoop out 1-2 tablespoon sized blob of batter. Place each blob on a parchment paper lined cookie sheet

Bake for 23 – 25 minutes. Your cookies will be soft, so they may not look done- but they will be! 

Let cool. Mine stuck a bit when I tried to move them to a container. Try using a soft flipper or spatula

 Enjoy!

-- All the Best!

Recipe: www.paleomg.com (LOVE this blog!!)

Banana Maple Soft Serve Ice Cream

Soft serve ice cream is perfect for these hot days! This is a great, quick dessert for get-togethers. They won’t even know its Paleo. So if you have friends like we do who ask us if we are still doing that “Paleo diet thing”- this will go over great!

Back in February, I posted a story about Yonanas! (Check it out HERE) This kind of fits in with that concept- except you use a food processor instead of the Yonanas! contraption.

I usually double all of the recipes- even if I am the only one eating. Leftovers are awesome.

Prep: 5 minutes

Total: 5 minutes

Serves: 1  

INGREDIENTS 

1 banana, peeled and put in freezer until frozen

1-2 tablespoons maple syrup

1 tablespoon sunbutter (I used almond butter)

1 teaspoon cinnamon

Splash of coconut or almond milk 

DIRECTIONS

This is a lighter color version. Yours may come out darker.
Thats ok!

*Peel your banana(s) and freeze- It won’t work if you don’t freeze them!

Break your banana into pieces - toss that - and the rest of your ingredients into your food processor 

Blend until smooth  

Top with nuts or unsweetened shredded coconut (or whatever you would like). I tossed a couple dark chocolate chips in with it.

I ♥ dark chocolate!

*It will be stupid hard to peel after you freeze the banana(s). Remove the peel before freezing! 

Enjoy!

-- All the Best!

Recipe: www.paleomg.com

Chocolate Coffee Caramel Bars

Wow and holy crap are my describing words for this dessert. Try it and you will love it, I promise.

PREP: 15 minutes

Freeze time: 10 - 15 mins

Total: 25 – 30 minutes

Serves: 3 - 4 

INGREDIENTS 

For the crust

12 dried dates (or figs, if you prefer, stems removed)

1/2 cup almond butter

1/4 cup Unsweetended Shredded Coconut

2 tablespoons Raw Honey

3 tablespoons unsweetened cocoa powder

1 teaspoon cinnamon

pinch of salt 

For the caramel

12-14 dates, pitted

5-6 tablespoons canned coconut milk

3 tablespoons water

1 teaspoon vanilla extract

pinch of salt

 For the topping

1 cup dark chocolate (I used dark chocolate chips), melted

1/4 cup canned coconut milk

2 teaspoons ground coffee

coarse sea salt, to top

DIRECTIONS

Layer one: Crust

First make your crust. Add all of your crust ingredients into a food processor and mix until well combined

Add the crust mixture to a bread pan and push down until the mixture is flat

Add your dates and pulse until dates are broken down (less than a minute)

Add your coconut milk tablespoon by tablespoon, along with the water, to the dates while the food processor is still running

Add your vanilla extract and pinch of salt

Process until you get a caramel. May take 3-5 minutes, Tops

Pour caramel over your crust and spread evenly 

Adding the Caramel

Layer 2: Caramel

Now, melt your chocolate. You could do this in a double boiler or just the microwave. I chose the easier route

Melt the chocolate and coconut milk together in the microwave. Heat for 30 seconds then mix well and reheat when necessary

Once your chocolate is completely melted, add your ground coffee and mix well

Pour melted chocolate over your caramel and spread evenly

Add coarse sea salt on top of the chocolate

Put in the freezer so the chocolate hardens -at least 10 minutes

Adding the Chocolate!

Final Layer!

EAT!

Enjoy!

-All the Best