Part of sticking with something is being prepared for any situation. That means bringing your own paleo goodies to parties and finding recipes you love that satisfy your holiday sweet tooth.
Here are a few of my favorite Holiday recipes from the last 6 years. These are my go-to treats and are always a hit among clean eaters and that uncle that only comes for the desserts.
Merry Christmas from my kitchen to yours!
Primal Palates Gingerbread Cookies
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20 Minute No Bake Fudge (Paleo and Vegan Options)
Ingredients
- 1/2 Cup Unsweetened coconut flakes
- 1 Tbsp Vital Proteins (optional- omit if vegan)
- 1/4 Cup Nut butter of choice
- 2 Tbsp Grass-fed Butter or coconut oil (Coconut oil if vegan)
- 1 Tbsp Maple Syrup
- Pinch Sea Salt
Instructions
- Place coconut flakes in a food processor and process until it begins to cream together. (4-5 minutes)
- Add nut butter and vital proteins to the food processor, combine until smooth.
- Add melted oil, syrup, salt to mixture.
- Blend again and then scrape into a prepared dish.
- Place in a 6x6 parchment paper lined baking dish. I put mine in a square Tupperware container and it popped right out when it was ready.
- Place in freezer for 15 minutes.
- Remove and slice carefully!
Notes
Kombucha Jello
Ingredients
- 1 Cup Water
- 2 Tbsp Vital Proteins Gelatin (or any clean gelatin)
- 1 Cup Cold kombucha Flavor of choice
Instructions
- Pour Water into a saucepan and bring to a rapid boil.
- Stir vigorously until gelatin is dissolved in the hot water
- Add Cold Kombucha
- Pour into molds or a dish for cookie cutting.
- Place gently in the refrigerator for 3+ hours
- Remove, cut and serve these jiggly wiggle treats to your crew
Notes
Chocolate Soufflé
Ingredients
Soufflé Ingredients
- 2 C. Almond Flour
- 1/4 C. Cocoa Powder
- 2 eggs whisked
- 1/2 C. Grass-Fed Butter or Coconut Oil Melted
- 1/2 tsp. Cinnamon
- 1 tsp. Vanilla Extract
- 1/2 tsp. Sea Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 C. Coconut Sugar
Creamy Chocolate Sauce
- 1/2 C. Almond Milk
- 3/4 C. Chocolate Chips Enjoy Life Brand
- 1/2 tsp. Cocoa Powder
Instructions
Chocolate Soufflé
- Preheat oven to 350 Degreed
- Brush 4 ramekins with coconut oil and set on a cookie sheet
- In a large bowl, whisk eggs well
- Add, melted butter and cocoa powder to the eggs and whisk together until smooth.
- Combine the rest of the Soufflé ingredients and mix until smooth.
- Pour batter into each ramekin. Should fill about 3/4 of each dish.
- Set aside and make the Creamy Chocolate sauce.
Creamy Chocolate Sauce
- In a saucepan, combine all of the ingredients.
- Heat pan to a low heat and allow everything to melt down slowly
- Stir often until everything is creamy.
- Remove from heat.
Putting it all together
- Take a spoon and scoop out a hole in the center of the soufflé. Set scoop aside use again.
- Spoon in a little Creamy Chocolate Sauce into the hole in the soufflé. Then take the batter you removed earlier and place that back on top of the hole. Gently smooth the batter over the sauce (it's okay if it is still visible a little).
- Repeat with all 4 soufflé and then gently place in the oven.
- Cook for 20 minutes
- Remove and let cool
- Serve in the Ramekin!
- Option: pour sauce over the soufflé and sprinkle with a bit of cinnamon
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This dessert was a total accident but I’m obsessed! Who wouldn’t want to treat their guests or family with a cool layered pumpkin treat?
These treats are Vegan and Paleo, Dairy Free, Egg Free and Refined Sugar Free.
Layered Pumpkin Parfait
Ingredients
Pumpkin Layer
- 1/2 C. Pumpkin Puree
- 1/2 C. Almond Butter
- 1/4 C. Apple Sauce
- 1/4 tsp. Baking Soda
- 1/8 tsp. Sea Salt
- 1/2 tsp. Pumpkin Pie Spice
- 1/3 C. Maple Syrup
- 1 Tbsp. Flax Meal
- 2 Tbsp. Water
Crunchy Layer
- 1/2 C. Pecans
- 1 Tbsp. Coconut Sugar
- 1/8 tsp. Sea Salt
- 1/4 tsp. Pumpkin Pie Spice
Cream Layer
- 1/2 C Coconut Cream (keep as cold as possible)
- 2 Tbsp. Maple Syrup
- 1/2 tsp. Cinnamon
Instructions
Pumpkin Layer instructions
- Preheat oven to 350 degrees
- Combine Flax meal and water in a cup, mix well and set aside for 1 minute
- Combine the rest of the ingredients for pumpkin layer, in a bowl and mix until creamy
- Add flax mix to the rest of the batter and mix well
- Pour batter into an 8x8 baking dish
- Place in the oven and bake for 20 minutes
Crunchy Layer Instructions
- Chop pecans
- Combine all the crunchy ingredients in a bowl and toss lightly
Cream Instructions
- Using a cold can of Coconut milk (Place in the fridge 24 hours prior), take 1/2 c. of the thick cream off the top of the can and place it in a bowl.
- add syrup and cinnamon and mix well
- Place cream in the freezer until the pumpkin layer in slightly cooled
Layered Parfait Instructions
- Grab your favorite dessert shooter glasses or mason jars and begin layering the desserts. Pumpkin, crunchy, cream and so on until the glass of choice is filled. Store in the fridge until ready to serve or serve immediately if you want the warm pumpkin layer! (my personal fav!)
- If you don't want to layer, make the pumpkin layer, pour into the baking dish and top with the crunchy layer. Bake and then let cool. Top with the cream (optional) and serve in the dish! This was a hit at a party I recently went to and I didn't even use the cream layer.
Warm Pumpkin spice bars are one of my favorite Autumn treats to whip up for my family. We had our favorite pumpkin recipes from Paleo Magazine. This year, I have been focusing on vegan recipes because I have so many friends who avoid dairy and eggs. These are my Paleo Magazine inspired Vegan Pumpkin Crumb Bars.
Vegan Pumpkin Crumb Bars
Ingredients
Bar Ingredients
- 1/2 C. Pumpkin Puree
- 1/2 C. Cashew Nut Butter Or Nut butter of choice
- 1 tsp. Pumpkin Pie Spice I use Primal Palate pumpkin OR Apple Pie spice
- 1/4 tsp. Sea Salt
- 1/4 tsp. Baking Powder
- 1 Tbsp. Flax Meal
- 2 Tbsp. Water
- 1 C. Almond Flour
- 1/3 C. Maple Syrup
Crumb Topping
- 1/4 C. Pecans Chopped
- 1 Tbsp. Maple Syrup
- 1/4 tsp. Pumpkin Pie Spice I use Primal Palate pumpkin OR Apple Pie spice
Instructions
Bar Instructions
- Preheat oven to 350 degrees
- Combine flax meal and 2 Tbsp. Water and set aside
- In a bowl, add all the bar ingredients and mix well
- Add flax meal to the batter bowl and mix well
- Pour batter into a greased 8x8 baking dish
- Combine the crumb ingredients in a bowl
- Sprinkle crumbs over the batter
- Place bars in the oven and bake for 25 minutes
Notes
Looking for a delicious Chocolate treat? Look no further, these chocolate cupcakes are sure to satisfy any chocolate lovers cravings. The best part, you can share them with your vegan friends or friends that have egg and dairy allergies. I promise, these will be devoured fast so make sure you save one for yourself!
Vegan Chocolate Cake with Peanut Butter Chocolate Frosting
Ingredients
- 2 tbsp Cocoa Powder
- 1 tbsp Baking Powder
- 1/2 tsp Sea Salt
- 1 1/2 Cup Almond Flour
- 1/2 Cup Coconut Sugar
- 1 tsp. Vanilla Extract
- 4 oz. Applesauce option: 1 egg
- 2 tbsp. Coconut Oil, melted Option: Grassfed Butter
Chocolate Peanut Butter Frosting
- 1 Cup Chocolate Chips Option: Enjoy Life Brand
- 1/2 Cup Natural Peanut Butter Option: Cashew Nut Butter
- 1 tbsp. Coconut oil, Melted
- 1 tsp. Vanilla Extract
Instructions
Vegan Chocolate Cupcake
- Preheat Oven to 350 Degrees
In a large bowl, combine all ingredients and blend well.Scoop batter into the cupcake tins and place in the oven.Bake for 20 minutes, or until toothpick test comes out clean. Remove and cool completely on a wire rack.
Chocolate Peanut Butter Frosting
- Place all ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Remove and mix well.Place back in the microwave for 30 more seconds.Remove and mix well. Let cool slightly to firm up, top cool cupcakes with frosting.Option: use as a dip for fruit!
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I have been so busy these past few months! Nursing my baby girl constantly (SERIOUSLY.. she eats ALL the time, every 40-90 minutes all day and night long)
She hates sleeping too so it is everything I can do to cook for my family, clean and manage to have energy to play with my VERY ACTIVE 2 year old. Needless to say, I have been exhausted and not able to create too much in the kitchen for my awesome followers. SORRY!!
I’m not sure about you BUT when I am tired, I C R A V E sugar so much! This is not a good thing for me because sugar makes me irritable and moody.
I satisfied my cravings by working on this recipe A LOT. I have been making this for every get together and event I’ve attended for the last few months. Hope y’all love them as much as my non- paleo friends.
*side note- I made these for our local police officers for a “Feed the Police” event and they were devoured before most of the police officers got to the event…
Chewy Flourless Chocolate Cookies (Vegan, Gluten Free, Paleo)
Ingredients
- 1 Cup Cashew Nut Butter
- 2/3 Cup Coconut Sugar
- 1/2 tsp Vanilla extract
- 4 Tbsp Dark Cocoa Powder
- 1 tsp Baking Soda
- 1/4 Cup Applesauce 1 Egg can substitute
- 1/2 Cup Dark Chocolate chips for topping ( I use Enjoy Life Mega Chunks)
Instructions
- Preheat oven to 350 Degrees
- Combine all of the ingredients except chocolate chips in a mixer
- Scoop 1 Tbsp. size cookie dough onto parchment paper, gently flatten
- If using mini chocolate chips, gently stir them into batter
- If using mega chunks, put three on the top of each cookie.
- Bake for 7-8 minutes
- Let cool completely or they'll be crumbly.
Don’t forget to Follow me on Instagram, Facebook and Twitter for daily food ideas and tips!
Twitter @farmfreshactive
Instagram Farmfreshandactive
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I spent the weekend celebrating my dad’s birthday and I made him his favorite “Sour Cream Coffee Cake”. Now I’ve been craving this cake all week but couldn’t eat any of my dad’s. I successfully satisfied my craving with this moist Paleo Coffee Cake.
Cinnamon Layered Coffee Cake
Ingredients:
- 1/2 C. Butter
- 3/4 C. Coconut sugar
- 4 Eggs
- 1/2 C. Almond milk
- 1 tsp. Vanilla Extract
- 2 Tbsp. Coconut Cream, semi thick
- 1/4 tsp. Salt
- 2 tsp. Baking Powder
- 1 1/2 C. Almond flour
- 1/4 C. Coconut flour
- 1/4 tsp. Cinnamon
Layered Nut Mixture:
- 1 tsp. Cinnamon
- 1/4 C. Coconut Sugar
- 1/2 C. Chopped nuts
Process:
- Preheat oven to 350 degrees
- Grease a bundt cake pan
- Combine all of the ingredients for the cake into a mixer. Combine until smooth
- In a bowl, combine the nut ingredients a toss gently
- Pour half the cake batter into the bundt cake pan and spread evenly
- Pour half of the nut mixture on top of the cake batter and layer with more cake batter. Gently spread evenly
- Pour the rest of the nut mixture on top of the cake batter
- Bake at 350 for 30 min or until a toothpick inserted, comes out clean
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My recipe of the year right here! OMG I am in love with this cake. I think the best part is that I always have these ingredients on hand and it isn’t expensive to make because it doesn’t use any flour. Guilt free flourless chocolate cake is all yours to enjoy!
Flourless Chocolate Cake
Ingredients:
- 1/2 C. Butter
- 1/2 C. Chocolate Chips
- 3 Eggs
- 1/2 C. Coconut Sugar
- 1/2 C. Cocoa Powder
Process:
- Preheat Oven to 375 degrees
- Grease two 6″ cake pans very well
- In a Saucepan, Melt butter and chocolate chips on low heat until well blended
- Whisk Eggs, Coconut Sugar and Cocoa in a large bowl
- Add Chocolate and butter to the egg mix and whisk everything together
- Pour batter into cake pans evenly and bake for 15 minutes or until toothpick inserted in the center comes out clean
- Cool completely on wire rack
*Variations: This batter does not rise well, you can make in 9″ pan (bake 12 minutes) to make a thinner tartlet style. I prefer the thicker 6″ pan. Cupcake pan (Bake 12 minutes) These also make great mini cupcakes (bake 7 minutes). Watch your bake time and check with a toothpick – try not to over bake or the cake can become dry. *
Creamy Strawberry Icing
Ingredients:
- 10 Strawberries
- 1/2 C. Coconut cream (the thick stuff at the top of a refrigerated can of coconut milk)
- 1 Tbsp. Honey
Process:
- Place all the ingredients in a blender and cream together well
- Place icing in the refrigerator for 2 hours
- Place a thin layer of icing on first layer of cake, top with Fresh Sliced Strawberries. Place second cake on top and icing the top and sides of the cakes. Add decorative strawberry slices to the sides and a sliced berry to the top.
- Store in refrigerator until ready to serve
- *Note: this icing is a softer icing so it can be runny, don’t over slather the cakes.
Baby Boy did not want to wait for me to finish taking photos of this “Baberry” Cake. Couldn’t resist snapping a photo of his sweet face eyeing up this treat! Hope everyone enjoys is as much as my Paleo fella does!
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