Paleo Hot Chocolate

Amazing Breakthrough! I just invented a way to make Paleo Hot Chocolate!

8oz almond/coconut/hemp milk (whichever you prefer)
1square 100% cocoa baking bar
1 tsp vanilla (pure organic)
1 tbsp agave nectar

Put the 8oz milk in the microwave for 1 minute, add the chocolate, and microwave another 45 seconds. Then add agave nectar, and vanilla. Stir until combined.

***For the milk, I used Trader Joe's unsweetened vanilla almond milk. For the chocolate, I used Ghiradelli's 100% cocoa baking bar.

Paleo Pumpkin Muffins

This recipe is basically a variation of the Coconut Blueberry Muffin Recipe.

½ cup coconut flour

½ tsp baking soda

1/3 cup unsweetened shredded coconut


4 eggs

2/3 cup pumpkin puree(not pumpkin pie filling)
1 tbsp vanilla extract
 (pure organic)
2 medium bananas, mashed

2 tsp pumpkin pie spice

Mix coconut flour, baking soda, shredded coconut and pumpkin pie spice in a large bowl, set aside. Beat eggs in a separate bowl and add mix in the pumpkin puree, vanilla extract, and mashed bananas. Add the wet ingredients to the dry ingredients, mix until well combines. Fold in blueberries. Divide into 12 muffins. Bake at 350 degrees for 25-30 minutes.

***I like to add 2 tbsp of Flaxseed. Also, If you want sweeter muffins, add some additional fruit, or 2 tbsp of Honey.

Paleo Pumpkin Pie

The Crust:

1 cup almond meal

1/2 cup hazelnut meal

1 tsp vanilla

2 tbsp honey

1 egg white (beaten until stiff peaks form)

1 tsp cinnamon

1/2 tsp nutmeg

The Filling:
1 ½ cups of pumpkin puree*
3 eggs
1 cup coconut milk
½ cup honey
1 tablespoon arrowroot starch
1 teaspoon vanilla
1 tablespoon pumpkin pie spice

Prepare the crust:  Combine nut meals, spices, honey, and vanilla until blended. Beat egg white in a separate bowl until thickened, and stiff peaks form. Fold egg white into mixture.

Prepare the filling: Combine all ingredients. Mix well.

Gently pour the filling into the crust and bake at 350 degrees for 50-60 minutes or until the center of the pie ‘sets’ (is no longer liquidy). Be sure to check on the pie about half way through. If the crust starts to get too dark, attach strips of aluminum foil to the perimeter, covering the crust, to keep it from getting burnt.

***I only used 3 tbsp of Honey.

NO-tmeal

1 small handful of walnuts

1 small handful of pecans

2 tablespoons ground flax seed

1/2 – 1 teaspoon ground cinnamon

1 pinch of ground nutmeg

1 pinch ground ginger

1 tablespoon almond butter

1 banana, mashed

3 eggs

1/4 cup unsweetened almond milk (add more if you prefer it a little runny)

2 teaspoons pumpkin seeds

1 handful of goji berries or fresh berries

Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

Whisk together eggs and almond milk until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!

***Instead of the 2 small handfuls of nuts, I used 1/4 cup of Pecan Meal. Instead of Almond milk I used unsweetened Vanilla Hemp milk. As for spices, I used 1 tsp of Cinnamon, and 1/2 tsp of Nutmeg.

Paleo Pancakes

2 eggs


1/2 cup almond meal


1/2 cup coconut milk


1 apple, cored and chunked


2 tsp cinnamon

1 tsp vanilla extract (pure organic)

1/2 pint fresh blueberries


Coconut oil for cooking

Combine all ingredients, except blueberries, into a blender or food processor and blend until smooth. Pour into a bowl and add blueberries. Heat a large pan on medium heat; add coconut oil and cook small pancakes 2-3 minutes on each side (these are hard to flip, so when they are ready, jab the spatula underneath fast)

*** I used Pecan meal instead of of Almond meal.

Almond Butter Pumpkin Brownies

1 cup almond butter

¾ cup mashed pumpkin or other squash, canned or steamed

1 egg

1/3 cup honey

1 tsp baking soda

Combine all ingredients in a bowl.Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.

***I only used 3 Tbsp of Honey, and I added 1 tsp of Pumpkin Pie Spice.

Coconut Blueberry Muffins

½ cup coconut flour

½ tsp baking soda

1/3 cup unsweetened shredded coconut


4 eggs

1/3 cup unsweentened coconut milk (not light)

1 tbsp vanilla extract
 (pure organic)
2 medium bananas, mashed

1 cup (or more) blueberries
 (or substitute fruit of choice)
flaked coconut for sprinkling, if desired

Mix coconut flour, baking soda, shredded coconut and spices in a large bowl, set aside. Beat eggs in a separate bowl and add mix in the coconut milk, vanilla extract, and mashed bananas. Add the wet ingredients to the dry ingredients, mix until well combines. Fold in blueberries. Divide into 12 muffins. Bake at 350 degrees for 25-30 minutes.

***I added 2 Tbsp of Flaxseed meal, a tsp of Cinnamon, and ½ tsp of Nutmeg. If you choose to add Pineapple, you may need to add additional Coconut flour.

Paleo Cookies

2 cups hazelnut meal

3 egg whites

2 tsp ground cinnamon

1/2 tsp ground nutmeg

2 tbsp honey

Preheat Oven to 180 Degrees. Combine all ingredients EXCEPT egg whites. Combine well. In a separate bowl, beat egg whites until a stiff peak forms. Fold egg whites into the mixture. Bake until brown and crispy. ( I like mine softer, so I only bake mine for about 15-20 minutes.)

***You can use any nut meal you want, I found that Macadamia nuts taste the best. For that recipe, add 1 tsp of Vanilla.