5 Fruity Paleo Desserts That Taste Anything But…

If dinner has no dessert, is it really a meal? If you answered with, “Aw hell, no!” we’re with you. But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats.

1, Grain-Free Dark Chocolate Cherry Scones

Chocolate and cherries are a classic combination that work beautifully in this scone recipe. If you’ve been afraid of baking scones in the past, this recipe will put you at eas—it’s as simple as slice-and-bake cookies. Details: HERE

Grain-Free Dark Chocolate Cherry Scones

2, Cocoa Nut Apples

Say hello to your new favorite midnight snack! A sliced apple gets covered in a tasty choco-coco mix that’s perfect for eating solo or sharing (if you’re feeling generous). Details: HERE

Cocoa Nut Apples

3, Baked Almond Butter Banana

The dessert principle here is K.I.S.S.: Keep It Simple and Sugar-Free. Simply stuff a banana with heart-healthy almond butter, sprinkle with cinnamon, and let it roast for 15 minutes in the oven for a quick single-serving banana-split. Details: HERE

baked almond banana

4, Mixed Fruit Cobbler

No fresh fruit? Not a problem with this go-to recipe. Cobble together your favorite frozen fruits with a little of this (almond flour) and a little of that (shredded coconut) for a dessert that’s easy to throw together when your sweet tooth strikes. Don’t have a stash of frozen berries? You can also use overripe fruit. Details: HERE

mixed fruit cobbler

5, Fried Honey Bananas

If you’ve had fried plantains, this’ll be familiar treat turf. Potassium-packed bananas are lightly sautéed in olive oil and then drizzled with honey. Super sweet and a snap to make, these are a great option when late-night munchies hit. Details: HERE

Fried Honey Bananas pile

Vanilla-Almond Chia Breakfast Pudding

Once the ultimate energy food for ancient Mayans and Aztecs, chia seeds are an excellent source of antioxidants, omega-3s, calcium and fiber. Plus, they absorb over 10 times their weight in water, which makes them an unlikely hydration source too. In this recipe, chia seeds are soaked in almond milk (see almond milk recipe below!), which transforms them into a luxurious and creamy tapioca-like pudding. Top this easy-to-make chia puddingwith some fresh seasonal fruit, and you have yourself an incredibly nourishing breakfast.

Vanilla-Almond Chia Breakfast Pudding

Yields 2 servings

Prep time: 5 minutes
Soak time: 1-8 hours

The Skinny

Per serving (without fruit):

  • 309 calories
  • 20 g fat
  • 45 g carbs
  • 12 mg sodium
  • 29 g fiber
  • 15 g protein

Vanilla-Almond Chia Breakfast Pudding

Ingredients

2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping

Preparation

  1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
    Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Bonus Recipe:

Homemade Unsweetened Almond Milk

Yields 1 quart

Prep time: 5 minutes
Soak time: 3-8 hours

What You’ll Need

1 cup raw almonds
4 cups water

What to Do

  1. Put almonds in a bowl and cover them with water. Let them soak in the water for at least three hours, but preferably overnight.
  2. Drain and rinse the almonds and put them in a blender with 4 cups of water. Blend on high for one minute.
  3. Strain the almond milk through a fine mesh strainer or a nut milk bag into a container of your choice. Cover and refrigerate for up to five days.

(Source: http://www.dailyburn.com/life/recipes/chia-breakfast-pudding/)

PALEO CHOCOLATE MACAROON SLICE

Due to the cost and sometimes unavailability of Medjool dates, I wanted to make something with dried dates, because they’re still natural, only dried and so, so, so much cheaper than Medjool. Not to mention that they’re already pitted for you too!

I put a few eggs, coconut oil and a cup of dates in the blender, which I then mixed with desiccated coconut and cacao and carob powder and that was that – into the oven and 35 minutes later, my Paleo Chocolate Macaroon Slice was ready to, well, slice.

I found that this slice keeps well in a container on both the bench and in the fridge, but with respect to flavour, I think the coolness of the fridge makes it just that bit better and a bit chewier.

I used a combination of raw cacao and carob powder (just to be different), however feel free to use all of one or the other, or if without both, then go for standard cocoa- at the end of the day, you’ll get the same chocolate affect.

Makes 16 slices

PALEO CHOCOLATE MACAROON SLICE small


Preparation time: 10 minutes

Cooking time: 35 minutes

Tools

Blender/food processor
Mixing bowl
20 x 20 square baking/cake tin

Ingredients

4 eggs
1 cup/150g dried dates
1/4 cup coconut oil
1/4 cup raw cacao powder
1/4 cup carob powder (or raw cacao powder)
1 tsp vanilla powder
Small pinch sea salt
2 cups desiccated coconut

Method

Preheat a fan-forced oven to 160 degrees Celsius.

Line a 20 x 20 cm baking tin with baking paper and set aside.

In a blender or food processor, whiz the eggs, dates and coconut oil until combined.

Pour the mixture into a mixing bowl and add the balance of the ingredients, stirring with a spoon to combine.

Pour the batter into the lined baking tin and spread evenly into the corners, ensuring that it is level.

Bake for 35 minutes until firm.

Allow to cool before serving.

Storage

Store in an airtight container in your refrigerator.

(Source: http://www.paleofoodies.com.au)