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Chocolate Shell Banana Ice Cream


=Serves 2=

Ingredients (for the ice cream)~

2 Bananas (frozen)

1/2 Avocado

1 Tbsp Almond Butter

Directions (for the ice cream)~

Put the frozen bananas into a food processor and pulse until chopped up

Add in the avocado and pulse until creamy

Add in the almond butter and pulse until creamier

Ingredients (for the Chocolate Shell)~

1 Tbsp Coconut Oil

1 Tbsp Chocolate Chips (dark and organic is always good)

Directions (for the Chocolate Shell)~

Melt the coconut oil and chocolate chips in a small pan over medium heat

Pour over the ice cream

Put in the freezer for a couple minutes until a shell is formed


revised from <>


Blackberry Banana Muffins

**These did not rise a lot, so they turn out like muffin tops instead of full sized muffins**

=Makes 12 Muffins=


3 Eggs

2 Tbsp Honey

2 Tbsp Coconut Oil (Melted)

2 Tbsp Coconut Milk

1/2 Tsp Salt

1/4 Tsp Vanilla

1/4 Tsp Baking Powder

1/4 Cup Coconut Flour

1 Banana

1/2 Cup Whole Blackberries


Preheat oven to 400 degrees Fahrenheit

In a bowl, mix together eggs, honey, coconut oil, coconut milk, salt, and vanilla

In a separate bowl, sift together the coconut flour and baking powder

Combine the dry ingredients into the wet and mix until combined

Add in the banana and mix

Once the banana is mixed, add the blackberries and mix until the blackberries are separated into tiny pieces

Pour into a greased or lined muffin tray and bake for 20 minutes


<revised from>

No-Bake Coconut Balls

=Makes 34=


1/3 Cup Honey

1/3 Cup Coconut Oil

1 1/2 Tbsp Cocoa Powder

1/3 Cup Almond Butter

1 Tsp Vanilla

1 1/2 – 2 Cups Unsweetened Dried Coconut Shreds


Combine honey, coconut oil, and cocoa powder in a saucepan and bring to a boil over medium to high heat

Boil for 1 minute and immediately remove from heat

Stir in the almond butter and vanilla until combined

Stir in the coconut shreds

If the mixture holds together well enough, roll into tiny balls and put on parchment paper or on a plate and put in the fridge until they are hardened.  Or, put the mixture in the fridge for 20-30 minutes to let it harden and then roll it into tiny balls


<revised from>



Amazing Chocolate Chip Cookies

**Super good dipped in coconut milk**

=Makes 24 Cookies=


3 Cups Blanched Almond Flour

1 Tsp Baking Soda

1 Tsp Salt

2 Eggs

1/2 Cup Pure Maple Syrup

1 Tsp Vanilla Extract

1/2 Cup Coconut Oil, Unrefined (I used the refined one and it turned out okay)

1.5 Cups 70% Dark Chocolate Chips (I used Nestle Tollhouse Mini Semisweet Chocolate Chips and it was good too)


Preheat oven to 375 degrees F

In a medium sized bowl combine the dry ingredients

In another bowl, beat the eggs, maple syrup, and vanilla extract with a hand mixer

Pour the wet ingredients into the dry ingredients and beat with the mixer

Melt coconut oil (since I used the refined one, I just poured it into the mix as it came in the container) and pour into the batter.

Mix the coconut oil until it is combined

Stir in the chocolate chips

On parchment paper, drop tablespoon sized drops of the batter

Bake for 15 minutes

Let it cool and serve with coconut milk 🙂

Almond Butter Bark

**Keep freezed becuase it melts very fast, but if it melts just put it back into the freezer**

=Makes about 12, 4inch (L) x 1 inch (W) x .5 inch (H), strips=


1/3 Cup Coconut Oil (softened)

1/4 Cup Creamy Almond Butter

2 Tbsp Coconut Flakes (Unsweetened is healthier)

2 Tsp Honey

Sea Salt

Dark Chocolate (shavings, however much you desire to coat the top of the bark)


Mix all the ingredients in a bowl.

Pour into a dish or container that is lined with parchment paper.

Sprinkle with salt and the shaved chocolate.

Put in the freezer for at least an hour.

—They are easy to cut after they are frozen and easy to peel off.

<From Paleo Magazine>


PBHoney Bars

**It has a good texture!**

=Makes about 20 bars=


16 oz Organic Smooth Peanut Butter

2 Eggs

2 Tsp Baking Soda

1 Cup Honey

2 Tbsp Mini Chocolate Chips

2 Tbsp Coconut Shreds (Unsweetened)


Preheat your oven to 350Degrees

Combine all ingredients and mix well

Grease a rectangular pan with coconut oil or parchment paper and pour in mixture (I used a pyrex)

Bake for 15-20 minutes

< revised from>