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Paleo Mint Chocolate Chip “Ice Cream”

Paleo Mint Chocolate Chip Ice Cream

Ingredients

Instructions

  1. Combine coconut cream, xantham gum, maple syrup and honey in a saucepan and warm-up over medium-low heat, stirring frequently, until combined.
  2. Taste and adjust the sweetener if needed.
  3. Allow the liquid to cool down completely.
  4. Pour cooled coconut base into a high speed blender with mint and blend on high until smooth.
  5. Pour into the ice-cream machine and churn following the manufacturer’s instructions.
  6. Stir in chocolate chips and transfer to freezable container. I put a bit into some popsicle molds to enjoy as popsicles and also have good portions ready to go for Miss K.
  7. You can enjoy immediately as a soft serve, or freeze for a couple of hours before serving.
  8. Enjoy!

XOXO,

Tiffany

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Paleo Banana Fosters Bread Pudding

This is a great breakfast/dessert recipe you can have the kids help with!  Miss K and I enjoyed making and eating it together this morning to start our Mothers Day Weekend.  You can serve it with a brunch gathering or make it for the special Mom in your life to show her how much she means to you and your family.  Happy Mother’s Day to all the Moms 💕🌷.

Paleo Banana Fosters Bread Pudding

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Author: simplytiffstx

Ingredients

  • 2 medium ripe bananas-mashed
  • 3 tbsp honey
  • 2 tsp vanilla extract
  • 3 1/2 tbsp palm shortening-melted
  • 1/4 cup unsweetened applesauce-room temperature
  • 4 large eggs-room temperature
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 can sweetened condensed coconut milk for caramel sauce

Instructions

Banana Bread

  • Preheat oven to 350°F.
  • Grease a small loaf pan (8.5″ x 4.5″ x2.5″).
  • In a medium mixing bowl, mix eggs, applesauce, honey, vanilla, melted palm shortening, and mashed bananas.
  • In another bowl mix together almond flour, coconut flour and baking soda.
  • Pour egg mixture into flour mixture and combine until somewhat smooth.
  • Spread banana bread mixture into prepared loaf pan and bake for 50-60 minutes or until loaf is cooked through and a toothpick inserted removes clean.
  • Slice banana bread into 1″ cubes and place on plate.
  • Slice banana and place on top of half the cubes from one slice of banana bread
  • Then add rest of cubes and more bananas.
  • Drizzle with caramel sauce
  • Enjoy!

Stove Top Caramel Sauce

  • Place can in sauce pan and cover with water (1″ above top of can)
  • Bring water to a boil and turn down to a simmer.
  • Simmer for 1.5hrs and turn can over…make sure there is always water 1″ above can during simmering process.
  • Simmer for another 1.5 hrs.
  • Remove can and cool before opening.
  • Place unused caramel sauce in glass jar in the refrigerator for up to 1 month.

Instant Pot Caramel Sauce

  • Place can of coconut condensed milk on trivet in instant Pot
  • Cover with water (1″ over the top of can)
  • Close and seal instant pot lid and set to manual high pressure for 15 minutes.
  • Let pressure naturally release and remove can from pot.
  • Let cool. (Best to leave it out overnight to cool)
  • Place unused caramel sauce in glass jar for up to 1 month in refrigerator.
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Paleo Chocolate Pudding by Paleo Running Mama

Paleo Chocolate Pudding by Paleo Running Mama

Visit Michele at https://www.paleorunningmomma.com

View recipe at https://www.paleorunningmomma.com/easy-paleo-vegan-chocolate-pudding/

INGREDIENTS

1 1/2 cups coconut cream from a can*

1/2 cup raw cacao powder

6 Tbsp pure maple syrup (I use about 1/2 c)

2 tsp pure vanilla extract

generous pinch fine grain sea salt

INSTRUCTIONS

  1. In a small saucepan over low heat, whisk together the coconut cream, cacao, and maple syrup (start with 6 Tbsp, or even less if you want a very dark chocolate pudding) until smooth. I used a small whisk to get everything nice and smooth.
  2. The coconut cream will melt and the maple and cacao should combine well to create a smooth silky mixture. Continue to cook and stir over low/med heat for about 2 minutes, or until the mixture just begins to come to a boil with small bubbles.
  3. Remove from heat at this point, and stir in the salt and vanilla. Taste, and add a bit more maple syrup if you’d like a sweeter pudding. You can pour the mixture into individual containers/bowls to chill and set, or simply in one larger bowl only and divide later on.
  4. Cover and refrigerate until set, or overnight for a thick creamy pudding. Makes about 4 servings. I love my pudding with a big dollop of coconut whipped cream on top! Enjoy!

Recipe Notes

*You can use canned coconut cream, or you can use the thick part of a chilled, separated can of coconut milk

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