Tag Archives: primal dessert

Chocolate-Coconut Protein Bites

A little sweet for you “primal’s” out there…  plus, it’s sugar-free and made out of only almond meal, so dig in.

Ingredients:

  • 2 cups almond meal
  • 1.5 scoops chocolate protein powder (I used Bluebonnet dual action)
  • 3 eggs
  • 1/4 cup grapeseed oil
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 4 packets stevia
  • 1/3 – 1/2 cup unsweetened large coconut flakes

Directions:

Preheat your oven to 350.  Mix the dry ingredients (almond meal, protein, baking soda, stevia & salt) in a medium bowl.  In a smaller bowl beat the eggs, and add the Grapeseed oil.  Add the egg mixture to the dry ingredients and mix together.  Add most of the coconut flakes (leave just enough to top the ‘bites’ before baking) and mix.  

Cover your pan with parchment paper & spray with coconut oil.  Scoop the ‘bites’ onto the pan.  Then top them with the remaining coconut flakes.  Makes 12-15 ‘bites’.  Bake for 8-10 minutes (I used a Convection oven, so 8 minutes was plenty).   Your coconut topping should be just browned.

Until next time…

erin


Cupcakes Galore

mmmmmm.... chocolate....

So, I have to give total props to www.elanaspantry.com for this, but since they turned out soooooo delicious; I thought I’d share.  I have to say I’m glad nobody saw me ‘taste-test’ the first one because it was ugly; and yet so delicious at the same time that I think I  may have blacked out.  So, it was also a good thing that I brought them to a party so that I didn’t devour the entire batch myself.

Ingredients:

Vanilla Cupcake Mix:

  • 2 large eggs
  • 1/4 cup grapeseed oil
  • 1/2 cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 2 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda

Directions:

Preheat your oven to 350 degrees.

Whisk egg yolks with handheld mixer until pale yellow, add grapeseed oil, agave, vanilla and lemon juice; and whisk again.  In another small bowl, whisk the egg-whites until they stiffen with a handheld mixer and add to the previous mixture.

In another bowl combine the almond flour, salt, and baking soda.  Fold in the egg mixture and scoop the batter into your cupcake tins.

Bake for 20-30 minutes and let cool before you add the frosting.  For me it made 9 cupcakes.

Frosting:  

  • 1 cup dark chocolate
  • 1/2 cup grapeseed oil
  • 2 tablespoons agave nectar
  • 1 tablespoon vanilla
  • Pinch of sea salt

Directions:

Over low heat, melt chocolate with the grapeseed oil in a saucepan.  Add the agave, vanilla and sea salt.  Remove from heat and place in freezer until cooled (10-15 minutes).

Remove from freezer, whisk with handheld mixer until thickened and frost the cupcakes (as long as they are cooled) &…..

most importantly… ENJOY and maybe take a little longer to savor the goodness than  I did… keep checking in and one of these days I’ll work on a sugar-free (stevia) version.

till next time, be well ~

Erin


Chocolate Maca Blueberry Scones

Craving a chocalat-ey treat?  Here is your chance to satisfy your sweet tooth without sugar & the added benefit of Maca (Lepidium meyenii).  Maca is one of my favorite herbs to supplement with.  It is an adaptogen; which means it helps you deal with stress (and who couldn’t use a little help with that)?!  It also helps with hormone regulation.  It has been said that the Inca used to eat this before going into battle to help fuel their stamina and strength and is a native herb grown in the Andean mountains.  It is a rich source of essential minerals, fatty acids and amino acids and can help normalize hormones; providing optimum levels of nutrients utilized by the body’s endocrine system. Oh yeah and they are grain-free too 🙂

Ingredients:

  • 3 cups almond flour
  • 1/2 cup cocoa powder
  • 6 packets stevia
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp maca powder
  • 5 tbsp coconut oil (melted)
  • 2 eggs
  • 1/2 cup frozen blueberries

Directions:

Preheat your oven to 350.

In a large bowl mix almond flour, cocoa, stevia, baking soda, salt & maca powder.  In a small bowl combine eggs and coconut oil.  Pour the egg mixture in with the dry ingredients and mix together.  Fold in the frozen blueberries & scoop onto a greased baking sheet.

Bake for 10-15 minutes.  Let cool and enjoy either as a breakfast with a warm cup o’ coffee or tea, a midday snack, or as dessert with a nice glass of coconut milk!

Erin

PS… The batch makes about 16 scones & be careful not to indulge too much… these babies pack a mean nutritional punch.  FYI for the 60 day challengers (at Skogg Gym)… Each scone is about 190 calories and about 16 g Fat, 6 g Carb & 7 g Protein.  The fat is mainly from the almonds & is a good source of clean healthy fats.  Hence, they should be a satisfying little treat & fit quite nicely into a Primal Diet.


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