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Chocolate Covered Strawberries

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Chocolate Covered Strawberries. Need I say more?

Paleo Chocolate Covered Strawberries

 

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Chocolate Covered Strawberries
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Serves: 20-30
 
Gluten-free, grain-free, soy-free, refined sugar-free, dairy-free
Ingredients
  • ½ cup cacao butter (I use Sunfood)
  • ¼ cup cacao powder
  • 5 Tbsp honey
  • 20-30 organic strawberries, refrigerated
  • parchment paper
Instructions
  1. In a double boiler, or a make-shift double boiler, melt cacao butter in upper dish above boiling water.
  2. Turn off heat.
  3. Once melted, add cacao powder, and honey.
  4. Stir until smooth.
  5. Remove chocolate mix from heat source and let cool.
  6. As the sauce cools, it will thicken.
  7. You can place bowl of chocolate sauce in refrigerator to speed up the process of thickening.
  8. Once the sauce is the consistency of thin pancake batter, individually dip cold strawberries into chocolate sauce.
  9. Place on parchment paper to set.
  10. Refrigerate any uneaten chocolate covered strawberries.

 

Raw Mango Pie

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We just returned from Baja, where the mangos taste like Starburst candy. If you can find mangos in your market this time of year, try my delicious Raw Mango Pie. It’s loaded with vitamin A, beta-carotene, and vitamin C. It’s a little messy and a little addictive!!

Raw Mango PIe

 

 

 

 

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Raw Mango Pie
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Serves: 6
 
Gluten-Free, grain-free, dairy-free, soy-free, refined sugar-free, egg-free, raw, paleo, vegetarian
Ingredients
  • CRUST:
  • 1¼ cups blanched slivered almonds
  • 1 cup dates, pitted
  • 1 Tbsp water
  • ½ tsp pure vanilla, or pure vanilla powder
  • 1 tsp cinnamon
  • 2 tsps ground flaxseed
  • FILLING:
  • 2 cups sliced or chopped mango, layered on top of crust
  • 1 additional cup sliced mango (for sauce)
  • 4 dates, pitted
  • 1 Tbsp raw honey
  • 2 tsps ground flaxseed
Instructions
  1. CRUST:
  2. In a food processor, chop almonds until evenly ground.
  3. Add the dates and process until they are finely ground.
  4. Add water, vanilla, cinnamon, and ground flaxseed while processing.
  5. Immediately press the mixture into a 9″ pie plate. I often use the back of a spoon to help smooth and work the crust.
  6. You can use the crust 'as is' for this recipe, or place in the oven at 200 degrees for 10 minutes.
  7. FILLING:
  8. Layer 2 cups sliced mangos upon crust.
  9. In food processor, combine 1 additional cup mangos and 4 dates.
  10. Add honey.
  11. While the food processor is still running, gradually add flaxseed.
  12. When the mixture is thick and smooth, immediately pour over the layered fresh mangos on crust. Using a spatula or spoon, smooth the mango puree' around and into the crevices.
  13. Refrigerate for 1 hour before serving.
  14. Best served same day.
  15. Note: It's a little messy getting the first slice out of the dish, but once you taste it, it won't matter.

 

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Vanilla Bean Cashew Creme Pudding

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I love my Vanilla Bean Cashew Creme Pudding just by itself, OR as a dip for any kind of fruit your heart desires. 🙂 I choose vanilla bean powder because it’s straight from the Earth, without any alcohol or glycerin added. It’s fresh and delicious! Vanilla Bean Powder can be found in many health food markets, or online.

Vanilla Cashew Creme Pudding

 

 

 

 

 

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Vanilla Bean Cashew Creme Pudding
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Serves: 3-4
 
Paleo, Raw, Vegan, gluten-free, grain-free, dairy-free, soy-free, refined sugar-free, egg-free
Ingredients
  • 2½ cups *soaked cashews
  • ½ cup spring water
  • ½ cup raw honey
  • 2 tsps vanilla bean powder
  • ½ tsp sea salt
Instructions
  1. *Cashew should be soaked in spring water for 4-6 hours, AND THEN DRAINED.
  2. Place cashews, ½ cup spring water, raw honey, vanilla bean powder, and sea salt in a high speed blender.
  3. Blend until smooth.
  4. Serve immediately, or refrigerate until ready to serve.

 

Paleo Pumpkin Custard

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Pumpkin Custard is one of my favorite little treats in the fall. It’s simple to make, and Oh-So Good!

Coconut Milk Pumpkin Custard

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Paleo Pumpkin Custard
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Cook time: 
Total time: 
Serves: 6
 
Paleo, gluten-free, grain-free, soy-free, dairy-free, refined sugar-free
Ingredients
  • 1 14 oz can whole coconut milk
  • 1 cup pumpkin puree'
  • 3 large eggs
  • ½ cup maple syrup
  • 1 tsp vanilla extract, or ½ tsp pure vanilla powder
  • 1 Tbsp tapioca flour or arrowroot flour
  • 2 tsps pumpkin pie spice
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in blender and blend until smooth.
  3. Lightly oil ramekins. (I use coconut oil)
  4. Fill lightly oiled ramekins to ¾ full.
  5. Place ramekins into 9x13 inch dish, or any additional casserole dish if you run out of room.
  6. Create a water bath: Add water to casserole dish, filling ½ way up the sides of ramekins.
  7. Carefully place casserole dish inside oven.
  8. Bake 50 minutes.
  9. When finished, custard should be firm with lightly browned tops.
  10. Cool on wire rack.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag