Strawberry Rhubarb Crisp

Try making this Strawberry Rhubarb Crisp for your next paleo dessert option! Strawberries are packed with both Vitamin C and fiber, and they help to improve vascular function. Rhubarb is a fruit that offers many health benefits including strengthening bones, boosting heart health, promoting proper digestion, and reducing inflammation. Almond flour contains less carbohydrates than traditional wheat flour. Additionally, almond flour can aid in maintaining healthy blood sugar levels as it helps to reduce LDL or “bad” cholesterol. Coconut flour also serves as an excellent flour alternative as it is naturally gluten-free and contains more protein and fiber than traditional wheat flour. Pecans are great for the immune system since they contain many nutrients including zinc, calcium, magnesium, fiber, and Vitamin E. Serve this dessert dish with your favorite dairy-free vanilla ice cream and enjoy!

Ingredients:

Strawberry & Rhubarb Filling

• 2 cups strawberries, chopped

• 2 cups rhubarb, chopped

• 1 tsp lemon juice

• Zest from one lemon or orange

• 5 tbsp maple syrup or honey

• 1.5 tbsp arrowroot powder

• ½ tsp sea salt

Crumble

• ¾ cup almond flour, finely ground

• 2 tbsp coconut flour

• ½ cup pecans, chopped

• ¼ cup maple syrup or honey

• 1 tsp cinnamon

• ¼ tsp sea salt

• 4 tbsp coconut oil, not melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) In a large bowl, mix all the ingredients for the strawberry and rhubarb filling.

3) In a separate medium sized bowl, combine all the ingredients for the crumble mixture except for the coconut oil. Add in the coconut oil with your hands until the mixture begins to form crumbs.

4) Grease a large casserole dish with coconut oil. Add the fruit filling to the dish, and then evenly sprinkle the crumble mixture on top.

5) Bake for 25-30 minutes or until the fruit begins to bubble and the crumble browns. Allow to cool before serving and enjoy!

Paleo Eggnog

Try making this Paleo Eggnog for your next healthy holiday drink option! Eggs benefit brain health and promote healthy eyesight. Coconut milk offers a wide range of benefits including fighting off infections, providing your body with plenty of antioxidants, and lowering cholesterol levels. Cinnamon is loaded with antioxidants and improves gut health. Nutmeg aids in preventing inflammation and boosting heart health. Serve this healthy eggnog at your next holiday party and enjoy!

Ingredients:

• 4 egg yolks

• ¼ cup organic coconut sugar

• 2 cans full fat coconut milk

• ¼ tsp cinnamon

• 1 tsp nutmeg, freshly grated

• Almond milk for thickening

Instructions:

1) In a stand mixer, beat egg yolks for a few minutes. Add in the coconut sugar, pausing occasionally to allow sugar to dissolve. Once all the sugar has been added and mixed in, set the mixture aside.

2) In a small saucepan, bring coconut milk to a simmer. Toss in the cinnamon and nutmeg and combine well.

3) To temper the eggs, first turn the stand mixer on low, and slowly add in a spoonful of the hot milk mixture. Continue until one cup of the milk mixture is in the mixer.

4) Once the eggs are tempered, transfer them to the saucepan and simmer the mixture for a few minutes. Remove the mixture from heat and let it cool.

5) Once the eggnog has cooled down, transfer to a large mason jar and place in the refrigerator. The longer it chills in the refrigerator, the thicker it will be.

6) After a couple hours, take the eggnog out of the fridge and add almond milk to thin it out according to your preference.

7) Top with extra nutmeg and cinnamon and enjoy!

Sweet Potato Brownies

Try making these Sweet Potato Brownies for your next healthy dessert option! Sweet potatoes serve as an excellent source of fiber and help improve gut health. They have also been proven to promote healthy brain function. Cocoa powder helps reduce stress levels and is a good source of iron, magnesium, and zinc. Coconut milk boosts energy levels and is a well known anti-microbial. Peanut butter is a good source of protein and gives these brownies their “fudgy” texture. Enjoy!

Ingredients:

• 1.5 cups mashed sweet potato (mashed as much as possible)

• 2/3 cup gluten-free oat flour

• 1/2 cup cocoa powder

• 1/2 cup runny organic peanut butter

• 1/3 cup coconut milk

• 1/2 cup maple syrup

• 2 tsp vanilla extract

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper and set aside.

2) In a food processor, mix all the ingredients until a thick and smooth batter forms.

3) Transfer the mixture to the baking pan and bake for 20-25 minutes. Let cool for at least 30 minutes before serving and enjoy!

Paleo Toffee Bark

Try making this Paleo Toffee Bark for your next dessert option! Plant-based butter serves as an excellent alternative to traditional butter products and also offers high amounts of fiber and protein. Allulose is a healthy sugar alternative and helps to lower blood sugar. Dairy-free chocolate chips serve as a healthier alternative to traditional chocolate, while at the same time help to lower cholesterol levels and improve blood circulation. Almonds are rich in antioxidants, loaded with fiber, and help to improve skin health. Enjoy!

Ingredients:

• 1 cup plant-based butter

• ½ cup allulose

• 1 cup dairy-free chocolate chips

• 1 tsp coconut oil

• ½ cup raw, unsalted almonds (chopped)

Instructions:

1) Line a square baking pan (8x8) with parchment paper.

2) Heat the butter and allulose in a saucepan on low-medium heat. Heat until the butter is melted and allulose is dissolved. Continuously stir.

3) Once the mixture begins to bubble, add a candy thermometer to the center of the mixture. Stir the mixture every thirty seconds until the thermometer reaches 300 degrees Fahrenheit.

4) Remove the saucepan from the heat. Continue to stir to ensure the butter and allulose do not separate.

5) Pour the mixture into the lined baking pan and allow to sit for five minutes.

6) Add the chocolate chips to a separate saucepan. Add a tsp of coconut oil to help melt the chocolate chips and heat on low-medium heat.

7) Once the chocolate has melted, allow to cool for a few minutes. Pour the melted chocolate over the butter/allulose mixture. Top with the chopped almonds. Cover with tinfoil and let sit for an additional five minutes.

8) Transfer to the refrigerator and refrigerate until firm. Once firm, break into pieces and store in an airtight container. Enjoy!