Strawberry Short-Cupcakes

The mouth-watering, perfectly moist cupcakes feature delicious strawberry flavor and have the perfect amount of sweetness. Try out this amazing recipe that follows the paleo guidelines. Satisfy your sweet tooth and enjoy the flavor packed cupcakes whenever you like.

Ingredients

Cupcakes

• Blanched almond flour, 2 ½ cups
• Sea salt, ¼ tsp
• Baking soda, ¾ tsp
• Raw honey, 2/3 cup
• 4 large-sized eggs (preferably room temperature)
• Coconut oil (melted), 1/3 cup
• Pure vanilla extract, 2 tsp
• Lemon juice, 1 tbsp
• Lemon zest, ½ tsp
• Fresh strawberries (finely chopped), ½ cup

Frosting

• 2 large-sized eggs, room temperature
• Pure, raw honey, 1/3 cup
• Vinegar or lemon juice, ¼ tsp
• Fresh strawberries (pureed), 1 ½ tbsp.
• Fresh strawberries, halved (for topping)

Preparation

1. Set the oven to preheat setting at 325 degrees F. Prepare a muffin tin and line using baking cups.
2. Add honey, eggs, coconut oil, vanilla, lemon juice, and lemon zest in a blender. Pulse at medium speed until well blended and frothy.
3. Add all the dry ingredients one by one in the same blender and blend at high speed for a minute. Check the batter for non-blended lumps and pulse more if required. Make sure the dry mixture is thoroughly incorporated with the wet mixture.
4. Remove and add the mixture to a mixing bowl. Fold in chopped strawberries. Spoon the batter into the muffin tin ¾ off the full. Divide equally.
5. Set to bake for 16-18 minutes until baked. You can do the toothpick test to see if the cupcakes are fully cooked from the inside. Set the muffin tin on the cooling rack and let cool completely while you prepare the frosting.
6. For the frosting, start with boiling honey in a saucepan over med-high heat.
7. Beat lemon juice and egg whites in a separate bowl until the mixture is frothy. Use a beater to do the job.
8. Add the boiling honey in the mixture when the soft peaks form and mix completely. Beat for another 5-8 minutes until the meringue is cool.
9. Fold in the pureed strawberry to the mixture.
10. Pour the frosting in a piping bag and create a pretty topping on top of each cupcake with your Italian meringue.
11. Lastly, place the halved strawberries on top for garnish and serve fresh!

Chocolate Chip Paleo Cookies

Craving a crispy, chocolaty treat? Then these cookies will surely satisfy your sweet tooth. The best thing about this dessert is that it’s a no-guilt treat, since these delicious chocolate cookies are free from gluten, dairy, soy, and peanuts. What else do you want? Just follow the recipe and enjoy!

Ingredients

• Almond flour (blanched), 1 ½ cups
• Sea salt, ¼ tsp
• Baking soda, ¼ tsp
• Coconut oil (melted), 2 tbsp
• 1 large-sized whole egg
• Pure vanilla extract, ½ tsp
• Maple syrup, ¼ cup
• Dark chocolate chips (dairy free), ½ cup

Preparation

1. Let maple syrup and egg both come to room temperature.
2. In a mixing bowl, combine all the dry ingredients together including baking soda, flour, and sea salt. Combine coconut oil, maple syrup, vanilla extract, and eggs in another bowl and add this mixture to the dry mixture. Combine until well incorporated.
3. Fold in chocolate chips and set to refrigerate for 30 minutes.
4. Set your oven to preheat setting at 350 degrees F.
5. Spoon the batter on a prepared cookie sheet. Line it with parchment paper. Spread the mixture in a cookie shape and set to bake for 5 minutes and then press it down more to adjust the shape. Bake for another 5 minutes until crispy.
6. When done, remove and let cool.
7. Serve fresh and enjoy!

Nutty Paleo Brownie Bites

This recipe is a perfect way to satisfy your chocolate cravings. Nothing else could satisfy your sweet tooth quite like the taste of nutty chocolate. A handful of ingredients are all that you need for this interesting recipe.

Ingredients

• Hazelnuts, 1 ½ cups
• Sea salt, a pinch
• Dates (pitted), 1 cup
• Pure vanilla, 1 tsp
• Cocoa powder (unsweetened), 1/3 cups

Preparation

1. Add hazelnuts and salt to a blender and process until the hazelnuts are finely ground. Pulse more if required.
2. Add cocoa powder, vanilla and pitted dates to the blender. Mix again to incorporate everything together.
3. While the blender is still running, add a few drops of water at a time to add a little moisture to the mixture. Add water until everything sticks well together.
4. Add the mixture to a deep baking dish and smooth it on the top using a spatula. Let it set and then cut into equally sized squares.
5. The brownies are ready to be served. These can be stored in airtight container for up to a week.

Frozen Hot Chocolate (Paleo Version)

Ingredients

• Canned coconut milk (full-fat), 1 cup
• Cocoa powder (unsweetened), 2 tbsp
• Sea salt, 1/8 tsp
• Pure maple syrup, 2 tbsp
• Melted chocolate (paleo version), for topping

Preparation

1. Combine all the ingredients (except for chocolate syrup) in a saucepan over low-med heat.
2. When everything is combined, remove and let cool. Add the mixture in an ice-cube tray. Set to the freezer until completely frozen.
3. When done, remove and add the cubes to a blender. Do not include ice.
4. Serve in a serving glass and top with chocolate syrup.
5. If your diet allows, add a little whipped cream on the top for more flavor and texture.
6. Enjoy fresh for amazing flavors.

Dark Chocolate Rich Mousse

Ingredients

• 1 medium-sized avocado, ripe
• 4 medjool dates or ¼ cup paste of dates
• Coconut milk (full fat), 1 cup
• Unpasteurized honey, 1 tbsp
• Organic cacao powder, ½ cup
• Ancho chili powder, ½ cup
• Pure vanilla extract, 1 tbsp
• Himalayan salt, ¼ tsp
• Instant coffee, 1 tsp

Preparation

1. In a food processor, combine dates, avocado, coconut milk and honey. Blend until the mixture is creamy and smooth.
2. Add instant coffee, cacao powder, salt, ancho chili powder, and vanilla to the mixture. Continue blending until well incorporated. If needed, scrape down the sides and blend again to mix well.
3. Transfer the mixture to the stand mixer bowl. Whisk at high speed for 4-5 minutes until fluffy. Use a hand mixer to achieve this consistency in case you do not have a stand mixer.
4. Your mousse is now ready. Spoon it to the dessert bowls equally and use the ancho chili powder and cacao powder to dust on the top.
5. Refrigerate for a few hours before serving for best flavor and consistency. This mousse can be stored in the refrigerator for up to 2 days. Top with banana slices if you like and enjoy!

Lemon Cardamom Cupcakes

Ingredients

Cupcakes

• Coconut flour, ½ cup
• 6 large-sized eggs (at room temperature, necessary!)
• Coconut oil (melted), 6 tbsp
• Raw honey, 6 tbsp
• Coconut milk (room temperature), 2 tbsp
• Cardamom (ground), ½ tsp
• Vanilla extract, 1 tsp
• Baking soda, ¼ tsp
• Apple cider vinegar, ½ tsp

Lemon Mousse

• Lemon curd (honey-sweetened), ¾ cup
• Coconut milk, 1 cup
• Light coconut milk, 1 tbsp
• Sea salt, a pinch
• Raw honey, to taste
• Gelatin (grass-fed), 1 tbsp

Preparation

1. Set the oven to preheat setting at 350 degrees F. Prepare your muffin tin and adjust with liners or baking cups.
2. Combine eggs and coconut flour in a mixing bowl until fully incorporated and smooth. Add all the remaining ingredients and whisk until well combined.
3. When the batter is ready, spoon it to the muffin tin and divide equally. Set to bake for 20 minutes until bright golden. Do the toothpick test to see if it is completely cooked from the inside.
4. Set the muffin tin on a wire rack and let cool.
5. Meanwhile, prepare the lemon mousse. Chill the honey-sweetened lemon curd until cold and thick.
6. In a saucepan, combine gelatin and coconut milk over low-med heat.
7. Let the mixture sit for 10 minutes and combine together. Pour into a bowl and refrigerate.
8. Blend the lemon curd and coconut milk mixture until smooth. Season with salt and add honey for the sweet flavor. Blend again to combine.
9. When the cupcakes are ready, top with the lemon mousse frosting.
10. Serve immediately for refreshing flavors.

Strawberry-Chocolate Delicious Muffins

Ingredients

• Coconut oil (melted), ¼ cup
• Tapioca flour, ¼ cup
• Coconut flour, ¼ cup
• Raw cacao powder, 4 tbsp
• Baking powder, ½ tsp
• Sea salt, a pinch
• Raw honey, 2 tbsp
• 3 medium-sized eggs (preferably at room temperature)
• Pure vanilla extract, 1 tsp
• Fresh strawberries (chopped), 1/3 cup

Preparation

1. Set the oven to preheat setting at 338 degrees F.
2. In a mixing bowl, whisk together all the dry ingredients including tapioca flour, coconut flour, cacao powders, baking powder, and sea salt. Combine and set aside.
3. Separate yolks from egg white and place separately in two mixing bowls. Add coconut oil, honey, and vanilla to the yolks and whisk until the wet mixture is frothy. You can use a hand mixer to blend.
4. Whisk the egg whites using a hand blender until frothy. Add the dry mixture along with the wet mixture and combine everything using an electric whisk for 20 seconds to blend everything together. Add strawberries and fold in the mixture using a spatula.
5. Prepare a muffin tin with liners and fill it 2/3 up spooning the batter on it. Press half fresh strawberry on the top and set to bake in the preheated oven.
6. Bake for 25-30 minutes until done. Remove and let cool by placing it on a cooling rack. Remove from the tray and serve immediately for fresh flavors.
7. The muffins can be stored for a few days in the refrigerator or airtight containers.

Banana And Chocolate Chip Cookies

Ingredients

• 1 small-sized banana, sliced
• Coconut oil (melted), 3 tbsp
• Coconut cream (use the thick top part of the can), 2 tbsp
• Pure vanilla essence, 1 tbsp
• Raw cacao powder, 3 tbsp
• Raw honey , 1 tsp
• Coconut flour, ¼ cup
• Tapioca flour, 2 tbsp
• Baking soda, ½ tsp
• Dark chocolate chips, ½ cup

Preparation

1. Set the oven to preheat setting at 347 degrees F.
2. Add all the ingredients (except chocolate chips) into a high-emersion floor processor and blend everything out. This will give you a smooth and thick batter.
3. Fold in the chocolate chips evenly throughout the batter.
4. Prepare a baking tray lined with a baking sheet. Place teaspoon full batter half-an-inch away from each other. Press slightly in a desirable cookie shape and set to bake.
5. Cook at 347 degrees F for 15 minutes. Adjust the heat to 310 degrees F and bake for 10 more minute. Turn the cookies and on the same temperature, continue baking for another 10 minutes. Turn once more and bake for 5 minutes.
6. This process needs to be followed for cooking and drying out the cookies in perfect shape. Remove from the oven when done.
7. Serve immediately for amazing flavors.