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)
Easy, delicious fudge for those quick holiday gatherings! Vegan option.
Servings 12 Pieces
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
**to make vegan, remove vital proteins and use coconut oil**
Chocolate Soufflé
Warm Chocolate cake with a gooey Chocolate center. Drizzled in creamy chocolate sauce.
Servings 4 cakes
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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Growing up, one of my favorite things to do was to go to work with my dad and we would get Dunkin’ Donuts sometimes and I always loved getting Jelly donuts just like him. While I’ve cut out my Jelly donut intake, that doesn’t mean I don’t still crave it (especially now that I am pregnant)! Why is it that you crave childhood foods when you are pregnant?? If I ask for a strawberry Pop-tart with icing…Just say NO!!!
These muffins are great with the Jelly but they are also delicious with just the cinnamon Sugar. They Jelly is totally optional!
Jelly Donut Muffins
Dough Ingredients:
- 1 Cup Almond Flour
- 1 TBSP. Coconut Flour
- 1 tsp. Baking Powder
- 1/4 Cup Butter, melted
- 1/2 Cup Coconut Sugar
- 3/4 tsp. Nutmeg
- 1/2 Cup Almond Milk
- 2 Eggs
Filling and Topping:
- 1/2 Cup Jelly, flavor of your choice. I like Strawberry or Raspberry
- 2TBSP. Melted Butter
- 1/4 Cup Coconut Sugar
- 1/2 tsp. Cinnamon
Process:
- Preheat oven to 375 degrees.
- Line a mini muffin pan with liners and spray them with a coconut oil to prevent sticking. (These make great large muffins too)
- In a small bowl, Combine Flours and Baking Powder in a bowl and whisk together well, set aside.
- In a separate large bowl, combine melted butter, sugar and nutmeg. Whisk together.
- Add Almond Milk to the butter mixture and whisk.
- Slowly add flour to the butter mixture and stir with a spoon until it is well blended.
- Add Eggs, one at a time, and mix well.
- Fill each muffin cup 3/4 of the way up.
- Bake mini muffins for 10-12 minutes or Large muffins for 17-20 minutes. Muffins should be lightly golden on top. Insert a toothpick to make sure center is cooked through.
- Remove muffins and place them on a cooling rack for about 10 minutes.
- Prepare topping: Melt butter in a bowl and in a separate bowl combine the cinnamon and sugar mixture.
- *If making Jelly filled- use a piping bag and a thin round tip, I used a number 7 round tip, to fill the center. Press tip into top of muffin and squeeze jelly into muffin. About a 1/4 tsp per mini muffin. The jelly will pop out of the top when it is filled so squeeze lightly until you think it is ready.
- Brush the tops of each muffin with melted butter and dip the muffin top into the cinnamon sugar mixture until well coated.
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Tis the Season to eat sweets? If you are anything like me, your days are filled with obstacles of chocolate, cookies, brownies, candy and Christmas baked goods. When I was a teacher, the lounge was totally off limits for me.
I make my own baked goods that I can take with me in case I feel the creeping of a sweet tooth.
Kimberly’s Easy Bark Recipe
Ingredients:
- Almonds, hazelnuts and Macadamia Nuts (you can combine or make separate batches of each type of nut. I’ve done many different versions.)
- Dark Chocolate Chips (Enjoy life brand)
Process:
- Chop nuts in food processor.
- Place nuts on a piece of Parchment paper. (I use a silpat-best investment ever!)
- Melt chocolate chips
- Pour melted chocolate over the nuts and quickly mix them with a rubber spatula.
- Spread the bark out on the paper and allow it to cool and dry for 6-8 hours.
What are some of your favorite treats? Share links, recipes and ideas in the comments below.
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Mango Strawberry Fruit Pops
Ingredients:
- 1 Ripe Mango, 2 Large Strawberries
- Coconut Milk
Process:
- Slice 1 ripe, juicy Mango into chunks. (skin on or off, it is up to you!)
- In a food processor, puree the Mango.
- Add 2 Tbsp of Coconut Milk to the puree and blend well.
- Slice Strawberries into small chunks and hand mix into the mango puree.
- Pour the Mango/ Strawberry mixture into ice cube trays, cake pop pans or Popsicle trays.
- Freeze for 2-3 hours
- Enjoy!
* You can use any fruit of your choice (pictured- peach, Strawberry/Mango) Other fruits that would be great: Pineapple, strawberry/blueberry, Watermelon.
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Nut Butter Candies
Ingredients:
- 1/2 cup Cashew Nut Butter
- 1 Tbs Honey
- 1/4 tsp Sea Salt
- 1/4 tsp Cinnamon
- 3 Graham Crackers (optional-It makes it a little thicker and a little sweeter) (recipe to follow)
- 1 bag of Dark Chocolate Chips (I use Enjoy Life)
Process:
- Line a cookie sheet with parchment paper and set aside
- In a bowl, add all of the ingredients and mix well with a spoon. Taste test the ingredients and make sure the cashew butter isn’t over powering. If you don’t like the taste than add a little bit of the other ingredients to get a taste you like. I play with the ratios a lot.
- Once you have a great taste, roll them into Macadamia nut sized balls and place them on the tray. Once you have the tray filled, place them in the refrigerator while you melt your chocolate.
- In a saucepan: Pour your chips in the pan and turn the pan onto a low heat and allow the chocolate to melt down slowly. (This also works in a microwave safe bowl- put the chips in for about 45seconds but watch carefully and do not let them burn)
- Once chocolate is liquid and creamy, pull out the candies and coat them in chocolate using a spoon or a paint brush. You will only be able to coat the top first.
- Place the chocolate covered candies in the fridge for about 5-10 min. Then pull them out, flip them over and fill in the rest of the candy with the remaining chocolate.
- Keep refrigerated until you are ready to serve.
- Enjoy!
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| I made these in a candy mold |
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| These I put Marshmallow fluff on top and didn’t add the graham cracker to the candy. |