Tag Archives: paleo dessert

Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a beautiful recipe for chocolate lovers.

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Soft and delicious!

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The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil).

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup (use rice malt syrup for less sweetness and fructose)

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid then gently melt on the stove in a saucepan. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

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The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.

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Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

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Straight out of the oven and ready to eat.

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Enjoy every mouthful!

Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Let cool and wrap each one in foil. Place into the freezer. When you require one you can let it defrost or just place it straight into the oven. I like to eat it fresh out of the oven and still in the foil. Decadent!

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Lemon, Coconut and Chia Seed balls

It is so much fun to just grab a healthy treat from the freezer knowing exactly what is in it and that it is going to taste excellent and be sustaining. These little balls are packed full of healthy fats from the nuts, coconut oil & chia seeds. Whip up a batch right now!

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A tangy lemon treat.

Ingredients:

2 cups of hard nuts (I used almonds)

1 cup of raw cashews

1 tablespoon chia seeds

Juice and zest of one lemon

1/2 cup coconut oil

1 cup shredded coconut

1/2 cup rice malt syrup (1/3 cup honey or maple syrup can be substituted)

Method:

Place all ingredients in the food processor.

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All healthy and natural

Blitz until well combined and the nuts are broken down.

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Have a taste now.

Roll into small balls using your hands.

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This recipe makes approximately 20 balls.

These will go quite firm in the fridge if you are eating them within a day or two. Otherwise keep them in the freezer and eat them frozen or let them sit for a bit until they soften. Have one or two as a snack and enjoy.

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These can be made in around 5 minutes. Vary the nuts and add different flavours that suit your tastes.

If you have enjoyed this post please share it with a friend. 

Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a wonderful recipe for chocolate lovers.

2015-11-21 20.37.37

The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil) and more in smaller ones.

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Flaked almonds for the top of the souffle

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid use a beater to blend. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

2015-11-21 20.36.06

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The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.

2015-11-21 20.37.12

Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into a pre-heated 180 degrees celsius oven and bake until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

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Straight out of the oven and ready to eat.

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Every mouthful was delicious and the crunch of the almonds was extra special.

Sometimes a dish like this can really brighten up your day. Eat straight out of the oven and enjoy the incredible aroma. This recipe freezes very well and the souffles can be stored in the freezer in the ramekins wrapped in cling wrap or foil, or they can be removed from the ramekin and wrapped in foil.

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Stored in the freezer. Wrapped in foil and easy to reheat in the oven for a quick and delicious snack.

Share this recipe with your friends and follow me on Instagram at holistic_paleo.

Have you had a listen of my Wellness Podcast. See all of the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

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Decadent raw raspberry and chocolate tart

A delicious frozen dessert with a stunning colour and flavour. This raspberry and chocolate tart can be eaten straight from the freezer where it will be firm and cool, or at room temperature where it is quite soft but holds together and has a really creamy delicious taste. You could also just eat it freshly made as the frozen berries give it a wonderful coolness and texture.

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Such a colourful platter.

This tart can be made ahead and kept in the freezer. Just keep it on a firm base and cover it in cling wrap. On the day it is required just remove it from the freezer and decorate, or slice it and keep it in the freezer to have as a snack.

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The tart is paired here with a delightful chocolate mousse, fresh strawberries and Raw Organic Dark Chocolate.

I used a round baking tray with a decorative edge that had a removable base. I greased the inside of the tray with organic coconut oil and then made the base.

In the food processor l placed:

1 cup of activated almonds (or other hard nut of your choice), 1 cup of shredded organic coconut and 8 large medjool dates (remember to take out the seeds).

Blend well in the food processor and then press firmly into the pan. Place this into the freezer to set while you make the filling.

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The pan is greased well with coconut oil.

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Use a spatula to spread the base and to push it down so it is flat and firm.

In the food processor blend together:

1 large ripe avocado, 1.5 tablespoons raw organic cacao, 3 tablespoons of organic coconut oil and 1 cup of medjool dates (Approximately 10 dates with the seeds removed). Once combined add 1 really generous cup of frozen raspberries and gently pulse through the mix so they are roughly chopped up or blend thoroughly if you want them mixed through. Remove the base from the freezer and fill with the delicious mix.

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Look at that colour.

Smooth the top with a spatula ensuring it is nice and even.

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The more berries you add the pinker the colour.

Cover with cling wrap and return to the freezer to set. When you are ready to serve the tart, remove it from the freezer and decorate with extra berries and fruit.

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Made with real whole food ingredients.

Alternatively, cut up the tart and freeze, so that you can have a piece as a snack with some berries and raw dark chocolate.

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Served with frozen berries and a piece of Raw Dark chocolate.

This is a very rich treat and a small piece is very satisfying. The coconut and chocolate are a wonderful combination and this tart is very pleasing to the taste buds.

You can follow me on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Have you had a listen to my new Wellness Podcast? http://www.thewellnessbuzzpodcast.com

Cherry, Lemon and Poppy Seed Cake

Cherries and lemon are a delightful flavour combination in this moist and delicious cake. Gluten and dairy free with a lovely soft texture from the blanched almond meal. Enjoy when warm and share it with your friends and family.

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A gorgeous cake.

Ingredients:

2 cups cherries with the pips removed-diced (frozen or fresh)

Juice and zest of two lemons (zest finely sliced)

1/3 cup poppy seeds

2 cups blanched almond meal

1/4 cup coconut flour

6 free range eggs (600g or 5 eggs for 700g)

1/3 cup organic coconut oil (gently melted)

1/4 cup raw organic honey or maple syrup or (1/3 cup rice malt syrup)

1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).

Flaked almonds for the top.

Method:

Grease (with coconut oil) and line a loaf tin.

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The hero of this recipe.

Place all ingredients in a mixing bowl and mix thoroughly with a spatula. If using honey and it is not runny just add it to the slightly warm coconut oil and it will melt. Place the mixture into the baking dish and smooth out. Sprinkle flaked almonds over the top of the cake.

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A generous topping of flaked almonds

Bake in a 180 degree celcius oven until firm. Cool on the cake rack and slice when warm and serve.

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Ready to slice

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Left over slices can be individually wrapped and stored in the freezer. Grab a piece for your lunch box or when on the go.

Have you had a listen to my wellness podcast? Search for The Wellness Buzz on iTunes or visit http://www.thewellnessbuzzpodcast.com

Chocolate Souffle

A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a definate recipe to try if you are a chocolate lover.

2015-11-21 20.37.37

The flaked almonds are a nice touch

This recipe makes four individual serves in largish ramekins (greased with coconut oil).

Ingredients: 

4 free range eggs

1 tablespoon raw organic cacao

1/2 teaspoon baking soda

1/4 cup organic maple syrup

1/2 cup organic coconut oil (soft)

1 cup blanched almond meal

1/3 cup organic coconut flour

1/2 teaspoon organic vanilla essence

1/2 cup filtered water

Method:

Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid use a beater to blend. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.

2015-11-21 20.36.06

2015-11-21 20.36.44

The ramekins are greased with coconut oil. These are quite large and you could use ones that are half the size.

2015-11-21 20.37.12

Place spoonfuls of the mixture into the ramekins and sit them on a baking tray.

Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.

2015-11-21 15.12.29

Straight out of the oven and ready to eat.

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Every mouthful was delicious and the crunch of the almonds was extra special.

Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Share this recipe with your friends and follow me on Instagram at holistic_paleo.

Have you had a listen of my Wellness Podcast. See all of the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.

Rhubarb and Cinnamon Swirl Cake

The most delicious combination of flavours work together to entice the taste buds in this very moist and soft cake. My first adventure into the world of rhubarb to create this delightful gluten and dairy free recipe. It could be a snack or dessert and with a firm consistency it cuts well and can be sliced, individually wrapped then frozen to keep on hand to have as required.

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A gorgeous cake!

Step 1: One bunch rhubarb, half and orange, coconut oil/olive oil and maple syrup

The first part of making this recipe is to prepare the rhubarb. Cut the ends off one bunch of fresh rhubarb so you are left with just the pink stems and slice into small pieces. Place in a baking dish with one tablespoon of oil, the juice and zest of half an orange and one tablespoon of maple syrup (or equivalent sugar). Bake in a 180 degree celcius oven until soft.

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Step 2: 1 1/2 cups cooled cooked rhubarb, 2 cups blanched almond meal, 1/2 cup coconut flour, 4 eggs, 1/2 cup coconut oil (soft), 1 teaspoon vanilla essence, 1 teaspoon baking soda, 1/4 cup maple syrup, 2 teaspoons cinnamon. Flaked almonds (for the top). 

Place all of the ingredients except the cinnamon in a mixing bowl. Stir well. Add the cinnamon and just mix through.

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Isn’t the rhubarb a stunning colour.

Pour the batter into a greased and lined tin. Smooth with a spatula. I used a heart shaped tin which is a nice touch.

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All ready for the oven.

Add flaked almonds to the top of the cake.

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Don’t skimp on the flaked almonds

Bake in a 180 degree celcius oven until firm. Remove from the oven and let cool for a while in the pan.

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The middle should be firm to touch and you can see a crack down the middle of the cake. A sign it is cooked.

Use a knife to cut around the edges and carefully turn onto a cake rack.

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When l turn the cake onto the cooling rack l take the paper off the bottom and use another rack to help carefully turn it up the right way.

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An incredible flavour just out of the oven.

I hope you enjoy this cakes much as l did. Have you had a listen of my Wellness Podcast? You can see the episodes at http://www.thewellnessbuzzpodcast.com or search for The Wellness Buzz Podcast on iTunes.