P A L EO

125 Delicious Everyday Favorites, Gluten- and Grain-Free

The ultimate Paleo diet–friendly dessert cookbook—gluten-
free, dairy-free, and naturally sweetened classics

N ow you can have your cake and be Paleo too! The Paleolithic diet and lifestyle—
based on eating hunter-gatherer foods for optimal health—has never been more popular. But with
grains, dairy, and refined sugars off the menu, indulging isn’t easy. Using shredded coconut and
P A L E O
low-carb sweetener, these 125 luscious recipes will let you enjoy the classic desserts you crave—
from brownies and velvet cake, to chocolate chip cookies and ice cream. Indulge in:

• Luscious Lemon Layer Cake • Chocolate Lava Cake

• Strawberry Shortcake • Strawberry Rose Ice Cream
• Chocolate Cupcakes • Dutch Apple Pie
• Blueberry Muffins with Lemon Streusel • Easy Chocolate Mousse
• Banana Bread • Berry Cobbler
• Chocolate Chip Cookies • Crêpes Suzette
• Rugelach • Chocolate Buttercream Frosting
• Lemon Bars • Milk Shakes
. . . and many more!

Complete with a guide to ingredients, resources, and tips for recipe success, Paleo Desserts is the
ultimate guide to bringing desserts back into your Paleo kitchen.

Jane Barthelemy
Jane Barthelemy has served as Dessert Chef, Head Chef, and CFO
of various restaurants and bakeries around the country. She has been
writing and teaching seminars on health food since 2009, and runs
her own private healing practice, Quantum Body Healing in Portland,
Oregon. Visit her blog at JanesHealthyKitchen.com.

www.PaleoDesserts.com

Visit Jane’s Healthy Kitchen

$18.99 / £12.99 / $22.00 CAN COOKING
DA CAPO PRESS
Lifelong Books A Lifelong Original

Jane Barthelemy
A Member of the Perseus Books Group Cover design by Alex Camlin
www.dacapopress.com Cover photograph by Lloyd Lemmermann
Author photograph courtesy of the author
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PALEO DESSERTS
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PALEO DESSERTS
125 Delicious Everyday
Favorites, Gluten- and Grain-Free

Jane Barthelemy

A Member of the Perseus Books Group

9780738216430-text_barthelemy 9/4/12 9:59 AM Page iv

Copyright © 2012 by Jane Barthelemy Note: The information in this book is true and com-
Photos by Lloyd Lemmermann plete to the best of our knowledge. This book is in-
tended only as an informative guide for those wishing
All rights reserved. No part of this publication may be to know more about health issues. In no way is this
reproduced, stored in a retrieval system, or transmit- book intended to replace, countermand, or conflict
ted, in any form or by any means, electronic, mechani- with the advice given to you by your own physician.
cal, photocopying, recording, or otherwise, without the The ultimate decision concerning care should be made
prior written permission of the publisher. Printed in between you and your doctor. We strongly recom-
the United States of America. For information, address mend you follow his or her advice. Information in this
Da Capo Press, 44 Farnsworth Street, 3rd Floor, book is general and is offered with no guarantees on
Boston, Massachusetts 02210. the part of the author or Da Capo Press. The author
and publisher disclaim all liability in connection with
Designed by Pauline Brown the use of this book. The names and identifying details
Set in 11 point Warnock Pro Light by the of people associated with events described in this book
Perseus Books Group have been changed. Any similarity to actual persons is
coincidental.
Cataloging-in-Publication data for this book is avail-
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This book is dedicated to my parents, Dick and Margaret, and to the

great chain of ancestors, the men and women that we stem from, to
the wise ones who show the way in every age, and to all people of the
future, that they may enjoy health and sweetness in their lives.
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 CONTENTS

Introduction 1 Applesauce Cupcakes 48

Carrot Mini Cupcakes 49
Ingredients 7
Chocolate Cupcakes 50
Paleo Dessert Tools 13 Fluffy Lemon Cupcakes 51
Gingerbread Cupcakes 52
Paleo Dessert Essentials 17
Muffins and Breads 53
PALEO DESSERT RECIPES Blueberry Muffins with Lemon
Streusel Topping 55
Cakes and Cupcakes 27 Flax Muffins 56
Yellow Birthday Cake 31 Zucchini Muffins 57
Chocolate Cake with Raspberry Banana Bread 58
Filling 33 Cranberry Nut Bread 59
Honey Cake 34 Pumpkin Bread 60
Luscious Lemon Layer Cake 35
Poppy-Seed Hot Fudge Cookies and Bars 63
Sundae Cake 37 Chocolate Chip Cookies 65
Red Velvet Cake or Cupcakes 39 Chocolate Haystack Cookies 66
Spicy Carrot Ginger Cake 40 Coconut Macaroons 67
Strawberry Shortcake 42 Double Chocolate Chip
Tiramisu 43 Espresso Cookies 69
Tres Leches Cake 44 Hazelnut Butter Cookies 71
Whole Apple Spice Cake with Mexican Wedding Cookies 73
Orange Maple Glaze 45 No-Oatmeal No-Raisin Cookies 74
White Coconut Sponge Cake 47 Rugelach 76

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Thumbprint Cookies 78 Pecan Pie 122

Trail Mix Cookies 80 Pumpkin Pie 123
Biscotti 81 Apple Tart 125
Blueberry Lemon Cheesecake Bars 83 Berry Tart 126
Granola Bars 84 Finger Tarts 127
Lemon Bars 86 Cheesecake 128
Raspberry Crumble Bars 87 Lemon Cheesecake with
Berries 131
Chocolate Desserts 89 Pumpkin Cheesecake 133
Awesome Fudge Brownies 91
Crisps, Crumbles,
Black Forest Cake 93
and Other Treats 135
Chocolate Lava Cake 94
Dark Chocolate Cheesecake 95 Apple Cranberry Crisp 137
Devil’s Food Double Chocolate Berry Cobbler 138
Cake 97 Pear Ginger Crumble 140
German Chocolate Cake 98 Paleo Pancakes 141
Chocolate Bavarian Cream Filling Belgian Waffles 142
or Mousse 100 Crêpes Suzettes 143
Chocolate Cream Pie 101 Chocolate Hazelnut Butter Cups 145
Coffee Toffee Pie 102 Trail Mix 146
Chocolate Fudge 104
Superfood Black Fudge 105 Puddings and Mousses 149
Chocolate-Covered Strawberries 107 Easy Chocolate Mousse 151
Homemade Chocolate Chips 108 Instant Mocha Mousse 152
Dark Chocolate Truffles 109 Raspberry Rose Delight Mousse 153
Lemon-Berry Parfait 154
Pies and Tarts 111 Flan with Dulce de Leche 155
Minute Piecrust 113 Gell-o with Fruit and
Flaky Baked Piecrust 115 Whipped Crème 157
Dutch Apple Pie 116
Banana Cream Pie 117 Frozen Desserts 159
Cherry Pie 118 Vanilla Ice Cream 161
Coconut Cream Pie 120 Chocolate Chip Ice Cream 162
Key Lime Pie 121 Chocolate Ice Cream 163

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Cappuccino Ice Cream 164 Strawberry Banana

Mint Grasshopper Ice Cream 165 Milk Shake 200
Strawberry Rose Ice Cream 166
Açaí Berry Lavender Ice Cream 167 High-Antioxidant Smoothies
Ice-Cream Sandwiches 168 Blueberry Harmony Smoothie 201
Cacao Power Smoothie 202
Sauces, Frostings, and Fillings 171 Cinnamon Blood Sugar
1-Minute Whipped Crème Topping 173 Normalizer Smoothie 203
5-Minute Whipped Crème Topping 174 Deep Green Cleanse Smoothie 203
Coconut Buttercream Frosting 175 Food of the Gods Chocolate
Chocolate Buttercream Frosting 177 Smoothie 204
Crème Cheese Frosting 179 Minty Green Uplift and Clarity
Chocolate Crème Cheese Frosting 181 Smoothie 204
Coconut Pecan Frosting 183 Orang-a-tang Smoothie 205
Instant Mocha Buttercream Frosting 184 Red Heart and Digestive Healing
Vanilla Pastry Cream with Cashews 185 Smoothie 206
Vanilla Pastry Cream with Coconut 186 Superfood Energy Revitalize
Apple Butter 187 Smoothie 207
Chocolate Hazelnut Butter 188 Watermelon Buzz Smoothie 208
Chocolate Sauce 189 6-Step Design-Your-Own Smoothie 209
Cinnamon “Sugar” 190 Hot Drinks
Maple-Flavored Syrup 191
Paleo Caffè 210
Raspberry “Jam” 192
Paleo Chai Latte 212
Paleo Hot Chocolate 213
5-Minute Milk Shakes,
Holiday Eggnog 214
Smoothies, and
Holiday Spiced Punch 215
Other Beverages 193

Milk Shakes Metric Conversions 216

Vanilla Milk Shake 195 Resources 217

Banana Milk Shake 196 Paleo Desserts Are Compatible
Chocolate Milk Shake 197 with Many Alternative Diets 221
Mocha Mudd Milk Shake 198 Acknowledgments 227
Strawberry Milk Shake 199 Index 229

CONTENTS ix
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9780738216430-text_barthelemy 9/4/12 9:59 AM Page 1


I NT R O D UCTIO N

Eat food. Not too much.

Mostly plants.
—MICHAEL POLLAN, AUTHOR OF
IN DEFENSE OF FOOD: AN EATER’S MANIFESTO

I
have a confession to make. The over; I become lethargic, moody, and experi-
book you’re holding in your hands is ence a brain fog. I can’t remember what I was
here for one reason and one reason doing last and I can’t focus my mind. I must
only—my enormous passion for then drink copious amounts of pure water
sweets. A passion so strong, I had to find a and exercise, until eventually the haze passes.
way to create sweets that are also good for Although my condition has no name, I’d like
my body. As a chef, health practitioner, and to think my body recognizes what is real food
ex-sugar-holic, I discovered that I had just and what is not.
the right combination of excitement, knowl- After twenty years of a low-carb diet—all
edge, and tools to invent a collection of orig- the while still craving sweets—I decided to do
inal Paleo recipes for my favorite desserts. I something about it. Instead of running away
hope they’ll soon be yours, too. or avoiding my desires, I decided to turn and
Sneaking sweets is not an option for me. face them. I dove into them with a passion,
For my body, refined foods and sugars are and this book is the result. Imagine my sur-
toxic. In many people, the reaction to poor- prise when I had no reaction to these sweets.
quality food is delayed. They feel crummy What a discovery! After eating them I felt
after a few months, and a true disease or balanced and happy. I had been so deprived
metabolic dysfunction doesn’t appear until of simple sweets, I wanted to celebrate! This
months or years later. However, in my body, journey is part of my healing process and I’m
the response is immediate. My eyes glaze so thrilled to be able to share it with you.

1
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The Paleo diet was first brought into the food, migrate to distant areas, and outrun
spotlight by Loren Cordain, PhD, considered wild animals. Just two hundred years ago,
the world’s leading expert on the Paleolithic Lewis and Clark crossed the American Pa-
diet, and author of the best-selling The Paleo cific Northwest wilderness on foot with a
Diet: Lose Weight and Get Healthy by Eat- company of soldiers, walking as far as 50 to
ing the Food You Were Designed to Eat. Dr. 75 miles per day. Do you know anyone who
Cordain’s extensive research focused on the could do that today?
evolutionary and anthropological basis for di- Dr. Cordain’s view that our modern diet is
etary health and the links between modern inadequate to sustain good health is sup-
diets and disease. ported by Dr. Weston Price, a renowned nu-
What did our ancestors really eat? Dr. tritionist and dentist. He traveled the world,
Cordain studied human diets during the studying indigenous peoples, and his findings
Paleolithic period spanning 2.5 million clearly demonstrate the strong connection
years, gleaning evidence from microscopic between diet and health. Wherever he went,
scratches and wear patterns on teeth. Ac- he found that native people living on a tra-
cording to Dr. Cordain, our ancestors were ditional diet had very low rates of dental
omnivores, eating a hunt-and-gather diet of decay and sickness, whereas the same genetic
fresh wild fruits, vegetables, and animals, de- groups eating a modern Western diet had
pending upon the climate in which they higher rates of tooth decay and disease. His
lived. The major difference between their diet fascinating accounts are documented in the
and our modern diet is the development of book Nutrition and Physical Degeneration
agriculture about ten thousand years ago, (see Resources).
which brought us grains and legumes (beans). Recently, the Paleo diet has surged in pop-
More recent changes to grain cultivation and ularity. Also known as the primal diet, cave-
refining methods came about around 1890 man diet, Stone Age diet, or hunter-gatherer
with the advent of refined flour. In the last diet, it consists of fresh vegetables, fruits,
sixty years, the introduction of industrial roots, nuts, wild fish, free-range poultry,
farming methods, preservatives, chemicals, and grass-fed meat. It excludes all grains,
and longer shelf lives has brought major legumes, dairy products, refined sugars, and
changes to our tables. With a global food in- processed oils.  The modern Paleo diet is a
dustry narrowly focused on volume at the ex- whole lifestyle of particular foods and exer-
pense of nutritional value and environmental cise, and it has many interpretations.
balance, it is no surprise that chronic health
problems are increasing worldwide. If you’re intolerant to gluten and enjoy deli-
Our ancestors were physically strong, fit, cious sweets,  this book can be your best
and active. They had to walk miles to gather friend. The Paleo diet is the ultimate gluten-

2 PALEO DESSERTS
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free solution, because it uses no grains. our modern digestive diseases—gluten intol-
Gluten intolerance is the inability to digest erance, celiac disease, metabolic syndrome,
gluten, the sticky protein found primarily in obesity, diabetes, and so on. In simple words,
wheat. Millions of people worldwide suffer it is my observation that poorly cultivated
from gluten intolerance and celiac disease. and prepared grains, plus sugar and chemi-
Gluten intolerance is the proverbial tip of cals, are a toxic combination in my gut and
an iceberg. We’re often told that whole grains that of many people. Soaking is the best way
are healthier than refined grains. And that to dissolve antinutrients and make whole
is mostly true. However, increasing scientific grains digestible. Evidence shows that our
evidence shows that all seeds, nuts, grains, Biblical ancestors soaked grains, and our great-
and beans contain antinutrients that ac- grandmothers as well. Somewhere along
tually block their digestion. Mother the line this practice was forgotten,
Nature has done her job well, en- and we are left with indigestible
suring that seeds pass straight grains. That’s why I adopted the
though the body undigested, in Paleo diet. And I’m so glad I did.
order to be planted in the ground. Instead of grains, these recipes
What are antinutrients? They are use coconut. Pure unrefined co-
natural chemicals in seeds, and include conut is delicious, nutritious, and easy
lectins, enzyme blockers, trypsin, and phytic to digest. It is free of chemicals and anti-
acid. They may taste slightly bitter and can nutrients. That’s why many people find the
cause intestinal permeability or poor absorp- Paleo diet a perfect solution to living gluten-
tion of foods. Most grains, nuts, and seeds— free. We can enjoy our favorite foods with no
including wheat, corn, and rice, the world’s deprivation. We can have chocolate cupcakes
primary foods—contain these natural anti- and ice-cream sandwiches without guilt or
nutrients. Even gluten-free flours, made from discomfort.
almond, sorghum, amaranth, quinoa, fava, The recipes in this book follow the strict
tapioca, chickpea, or teff, have antinutrients guidelines developed by Dr. Cordain. They
that can impede digestion. use no refined foods or high-carb sweeten-
When these flours are refined, they be- ers—no grains, coconut flour, coconut sugar,
come less nutritious and are no longer a stevia, agave nectar, or even honey—with a
whole food. Now add preservatives and in- zero or low impact on your blood sugar.
dustrial farming chemicals, which must also If you’re on a special diet and feel de-
be processed by the digestive system, and prived, this book can be a true companion.
then top it off with refined sugar, which Paleo Desserts are compatible with many al-
causes an imbalance in blood glucose levels, ternative diets. Besides being Paleo and
and you have an open invitation to many of gluten-free ⁄ celiac-friendly, all these recipes

INTRODUCTION 3
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are vegetarian, meaning they contain no Paleo desserts can allow you to enjoy sweets
meat. All recipes in this book are free of the that are both delicious and nourishing. The
common allergens: dairy, corn, potatoes, high quality, nutrient-dense foods in these
peanuts, and soy. They are also diabetic- recipes—plus no refined ingredients—will
friendly. In this book you will find 73 vegan help maintain and increase your vitality. For
recipes, such as Key Lime Pie. There are 67 more information on the Paleo diet, see Re-
tree nut-free recipes, and 35 desserts that are sources (page 219).
raw, such as Easy Chocolate Mousse. And Every recipe in this book has been care-
the good news is they’re all made with fresh, fully tested by my own sensitive palate, and
whole-food ingredients, which I find even against my body’s resistance to refined foods.
more delicious than their refined counterparts. Anything that didn’t pass my stringent test
If you thought you had to give up sweets on was not included in the book. You can have
the Paleo Diet, think again. In this book I the utmost confidence in knowing that each
offer you a full collection of favorite tradi- recipe went through a rigorous (well, if you
tional desserts that conform 100 percent to call eating tasty treats for months on end rig-
the Paleo diet, with a zero or low impact on orous) testing process.
your blood sugar. Rather than thinking about Now, I have to warn you. You will find many
what you’re eliminating, just take a look at new techniques in this book. The basis of
the tremendous assortment of nutritious most of my recipes is to use coconut to emu-
fruits, vegetables, roots, nuts, and seeds that late our favorite desserts. For example, I
are available for you. These are all the best in- found a way to grind shredded coconut by
gredients—straight from Nature. And you’ll mixing it with a granulated sweetener. All
see—it is truly amazing, the huge variety of you need is a food processor. I call it sweet
easy, luscious desserts you can enjoy using coconut powder and use it instead of flour.
just these ingredients. In fact, my guests can’t This sweet coconut powder is an extremely
tell the difference. Whether it’s pumpkin pie flexible food that lends itself to delicious,
or chocolate cake, people love Paleo desserts low-carb desserts at a very moderate cost.
and come back for more. Many of my testers failed in their attempts
Paleo desserts are for everyone. When we to make these recipes. I was confused, be-
remove refined and inflammatory foods from cause these were experienced cooks. Then I
our diet, we reduce the risk of chronic dis- noticed they were substituting other sweet-
eases such as diabetes, arthritis, obesity, heart eners, flours, and oils than were specified in
disease, and cancer. Most people on the the recipes. Another common mistake was to
Paleo diet report that they lose weight and disregard the temperature instructions, and
experience higher energy levels. They feel subsequently, the dessert failed completely.
younger and enjoy life more fully. If you’re in Even if you are an experienced cook, please
good health and want to keep it that way, follow the recipes exactly until you develop

4 PALEO DESSERTS
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experience with these new methods. After might feel a desire for sweets. Chinese medi-
that, I hope you’ll be creative and teach me a cine also observes that a diet high in refined
few new tricks. sugar accelerates aging in the body. The role
For some of you, this may be a completely of this book is to help you to feel young and
new way of preparing food. These new meth- achieve a balance of flavors by enjoying natu-
ods may totally transform your relationship ral sweets that do not raise blood sugar levels
to desserts and your health. And don’t or cause an insulin response. In the recipes
worry—I’ve methodically mapped it all out that follow, you’ll find a host of delicious
for you. You only need to take it one step at a recipes aimed at stabilizing your metabolism
time. You can then imagine yourself as your for optimum health.
own ancestor ten thousand years ago, prepar- When we eat—what happens? We first sense
ing food for your family from what you could the texture—is it crunchy or smooth? Then
gather in the wild (pretty neat, right?). the taste informs our mouth and sense of
smell, telling us if what we’re eating is sweet,
CRAVING SWEETS AND or bitter, or chocolate. Then we swallow, and
LOWERING CARBS this is the real litmus test for me. How does it
Many of us crave sweets. This has a direct feel in my body? Is it a yes? A maybe? Or a def-
impact on our eating habits and our health. inite no? What I call real food—food made
What do the ancient medical systems in the with pure, natural ingredients—is delicious all
world say about food cravings? Chinese med- the way down into the body. And these
icine, one of the oldest known systems, rec- desserts are real food. After all, the underlying
ognizes five flavors that the body needs to be reason to eat good food is to enjoy health.
in balance: sweet, spicy, salty, sour, and bitter. Knowing that you can have sweets on the
Our ancestors understood that it’s important Paleo diet is great news. Real food promotes
to have a bit of each flavor at every meal. health on all levels—body, mind, and spirit.
Which of these five flavors do you crave Eating real food shows respect for your body,
most? Craving signals a need or an imbalance and allows you to live in harmony with planet
in the body. If you’ve cut out all the sweet Earth. And who doesn’t want that?
tastes from your diet, such as dairy, grains, In our modern society, refined carbs are
and legumes, then it’s understandable you cheap and readily available. In fact, many
people have become dependent on them
There are no requirements in human instead of on real foods, at the expense of
nutrition for carbohydrates. Grains are our health.
We love sweets. We sneak them, we break
totally unnecessary.
—MARK SISSON, CHAMPION IRON MAN AND
our diets for them, and we feel guilty about it.
AUTHOR OF THE BEST-SELLING PRIMAL BLUEPRINT Whenever we even think about desserts, we
feel a combination of joy and shame. Many of

INTRODUCTION 5
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us simply cut them completely from our Sweeteners Carbohydrate Comparison

diet. Others overindulge. What if delicious
carbs net impact
desserts were low carb and made of nourish- Just Like Sugar Table Top 0%
ing, healthy food? That’s what you get here
with these Paleo desserts. Organic Zero Erythritol 0%
Let’s look at the following numbers. Con- Raw yacón syrup 55%
ventional desserts are made of high-carb
flours and high-carb sweeteners. White flour High-fructose corn syrup 79%
is the most common, with 73 percent carbs. Agave nectar 79–95%
Whole wheat, rice, and coconut flour are not
Honey, raw, unprocessed 82%
much better . . . they’re all very high in carbs.
By contrast, these delicious Paleo desserts are Maple syrup 85–93%
made with low-carb shredded coconut, with
Coconut sugar/nectar 92%
only 27 percent carbs. Shredded coconut has
about one-third the carbs of white flour. This Cane sugar 100%
huge difference in Paleo desserts can impact
your health in a positive way.
The sweeteners that I use are an even big- The top three sweeteners on the chart are
ger surprise. Compare the common sweeten- the ones I use in my recipes. In addition to
ers in the following chart. Most conventional having zero carbs and zero calories, these all-
sweeteners are high in carbs. However, the natural sweeteners are delicious. They blend
natural Paleo sweeteners used in these and enhance the authentic flavors in every
recipes have zero carbs. recipe from chocolate brownies to pumpkin
pie. After testing hundreds of sweeteners,
Coconut Is Low in Carbohydrates
these top three are the only ones I can whole-
% carbs
heartedly recommend. They offer delicious,
Shredded unsweetened coconut
sweet results, excellent texture, convenient
27
measuring, and minimum blood sugar or in-
Whole wheat flour 67 sulin response in the body.
Coconut flour 71 So go on, forget the guilt of desserts. In-
stead, delight in the flavors, textures, and col-
White flour 73 ors of these beautiful low-carb Paleo sweets.
Brown rice flour 78 Are you ready to get started?

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I NG R E D IE N TS

Perhaps the most important lifestyle change we can make to improve

our health and well-being is to put our 21st-century diet in sync with the
Stone Age by mimicking our ancestors in the food groups they ate.
—DR. LOREN CORDAIN, AUTHOR OF THE PALEO DIET: LOSE WEIGHT AND
GET HEALTHY BY EATING THE FOODS YOU WERE DESIGNED TO EAT

T
here are just a few must-have in- Chocolate: These recipes use pure cacao pow-
gredients to stock in your pantry. der or pure baking chocolate, both unsweet-
ened. I suggest always buying 100% cacao,
which is unsweetened. Anything less than
• Medium-shredded unsweetened co- 100% has sugar added, and sugar is not Paleo.
conut flakes (not coconut flour) I prefer to buy unsweetened chocolate so that
• Just Like Sugar Table Top sweetener I can choose to add my own Paleo sweetener.
in the 1-pound green bag (not Baking) You can buy chocolate in two forms: bars
(see page 23) and powder. A bar of pure unsweetened bak-
• Thick unsweetened coconut milk, such ing chocolate contains 100% cacao and full
as canned Thai Kitchen brand fat. Most chocolate bars vary from 35 to 80%
• Raw, unrefined coconut oil cacao content. Unsweetened baking choco-
• Arrowroot powder late can be used the same as chocolate paste
• Pure cacao powder or cacao paste. The cacao powder used in
• Agar flakes these recipes is 100 percent pure, having
been defatted and dried; it may also be la-
Here’s a complete list of everything used in beled “pure cocoa.” You can convert any
these recipes: recipe from 100% baking chocolate or bar to

7
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cacao powder: For every ounce of unsweet- As for essential oils: Use 100 percent pure oil,
ened baking chocolate, use 3 tablespoons of undiluted, food-grade lavender oil or rose oil.
pure cacao powder plus 1 tablespoon of co-
Sweeteners: Just Like Sugar Table Top chicory
conut oil.
True Paleo chocolate is 100% cacao. When root sweetener (not Baking) (see page 23)
you buy any type of chocolate, check the label and Organic Zero Erythritol by Wholesome
to make sure it contains 100% cacao and Sweeteners (see page 24) are key ingredients.
no added ingredients. The bitterness of pure
Raw yacón syrup: Use small amounts for op-
chocolate may vary, depending on the type
tional caramel flavor. Buy it at a good whole
of tree and cultivation. As for 100% cacao
foods market, at www.navitasnaturals.com,
chocolate that can be used for eating or
baking, Dagoba Prima Materia is pure and or at other whole foods Web sites. See page 24
widely available, although bitter. Unsweet- for more about raw yacón syrup.
ened cacao nibs qualify as Paleo. The Tart fruits: These include tart
sweetest pure chocolate bar I’ve
apples (such as Granny Smith,
found is Le 100% Criollo Dark
Fuji, and Pink Lady), blueber-
Chocolate Bar by Pralus, made
ries, cranberries, açaí berries, sour
from the finest criollo cacao
cherries, avocados, limes, and
beans, with no sweetener. It
tastes divine. lemons—especially Meyer lemons.
You can substitute carob in any (Tip: Meyer lemons are not always
of these recipes for a milder, zero-caffeine available; however, they freeze beautifully.
alternative. You can even zest a frozen Meyer lemon, and
juice it later.)
Coconut: Coconut is the fundamental ingre-
dient in most of these recipes. I’ll talk about Sweet fruits: These include oranges, pears,
it more on page 17. All forms should be kumquats, raspberries, strawberries, goji
unsweetened and unrefined: I use coconut berries, açaí berry puree, elderberries, black
milk, medium-shredded unsweetened co- currants, and chokeberries, all unsweetened.
conut flakes, coconut butter (also called I use these only occasionally because of their
creamed coconut), and large coconut flakes. higher sugar content.

Oils: Coconut oil—raw, first press, unrefined Leafy green vegetables: These are kale, chard,
is best. spinach, and so on.

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Squash: Summer and winter varieties include and may have colored specs of minerals in it.
zucchini, butternut squash, and pumpkin. I use finely ground Himalayan salt as it dis-
solves more easily. Or you can grind it finely
Root vegetables: Root vegetables and their
yourself. Herbs include mint and parsley.
derivatives include carrots, beets, sweet pota-
Spices include cinnamon, cloves, fresh or
toes, fresh ginger, carob (powdered), maca
ground ginger, and nutmeg.
root (powdered), chicory root (roasted gran-
ules), and dandelion root (roasted granules). Other ingredients and flavorings: Use pure
Since coffee is not permitted on the Paleo vanilla extract, almond extract, maple flavor-
diet, I use this last as a coffee substitute. If ing, and Bragg’s Raw Organic Apple Cider
you can’t find dandelion root granules al- Vinegar or any live vinegar. Nutritional yeast
ready roasted, roast them yourself. Bake the adds a buttery flavor to baked goods; how-
raw granules on a baking sheet at 300°F, ever, you may omit it and the recipe will
stirring every 5 minutes, for 20 min- be fine.
utes, or until they turn a slightly
Tea and coffee: I use Tulsi tea,
golden color.
also called Holy Basil tea, and in-
Seaweed/sea vegetables: These stant decaffeinated coffee pow-
include hijiki, wakame, and chlo- der or crystals. Some people don’t
rella powder, like decaf powder because of the
chemicals used in the decaffeinating
Thickeners: These include eggs, agar flakes,
process. Look for naturally decaffeinated cof-
arrowroot powder, and flaxseeds—both
fee. Mount Hagen sells coffee made by a 100
dark and golden (the only difference is that
percent natural CO2 decaffeination process
dark flaxseeds make your baked goods a dark
that I consider safe. I buy Mount Hagen cof-
color). Grind flaxseeds easily in a home cof-
fee crystals and grind the whole contents of
fee grinder and refrigerate.
the jar so they dissolve easily.
Salt, herbs, and spices: All should be 100 per-
Seeds and nuts: Buy them whole, fresh, and
cent pure and unrefined. Use unprocessed
raw: almonds, Brazil nuts, cashews, hazel-
salt, such as Himalayan salt, Celtic salt, or un-
nuts, macadamia nuts, pecans, pistachios,
processed sea salt. Unprocessed sea salt is
sesame seeds, sunflower seeds, pumpkin
more flavorful than processed table salt. It
seeds, walnuts, hemp seeds, poppy seeds, or
contains trace minerals that are essential for
buckwheat pure, unsweetened nut butters,
health, and is free of chemical additives and
such as almond butter and hazelnut butter.
anticaking agents. It is never perfectly white,

INGREDIENTS 9
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ABOUT NUTS on the stove with 2 teaspoons of unprocessed

salt for 7 hours or longer (up to 24 hours).
Nuts are a true Paleo food, rich in proteins,
For cashews, soak no more than 6 hours, as
healthy fats, and enzymes. However, they
they have been partially soaked and heated,
are also high in enzyme inhibitors, making
so that more than 6 hours of soaking may
them difficult to digest. Soaking nuts in luke-
make them bitter. There is no need to soak
warm salted water neutralizes the enzyme
Brazil nuts, hemp seeds, pine nuts, or pis-
inhibitors. Native peoples in Central
tachios. Store soaked nuts in the re-
America soak their nuts and seeds
frigerator for 2 to 5 days.
in seawater and then dry them.
Even squirrels know how to
How to Make Crispy Nuts
sprout nuts by burying them in
the ground! Soaking nuts is op- for Storing
tional in these recipes. However, Crispy nuts will store for months
when you taste the difference after in an airtight container. For all nuts:
soaking and drying them, you’ll find they Soak, rinse well, drain, and spread them
are even more delicious. There’s no bitter- on a stainless-steel or glass baking pan. Heat
ness and they are easier to digest. Just try it them in a low oven, no more than 150°F. with
and notice the difference. the door cracked open, turning them from
Nuts are delicate. It is important to find a time to time. If you have a dehydrator, de-
reliable source for fresh nuts that are culti- hydrate for 12 hours, or until dry and crispy.
vated with care. Because nuts are high in The drying time will vary from 10 to 24
natural oils, they can easily become rancid. hours, depending on the size of your nuts,
Many groceries stock nuts for years without their moisture content, and the temperature
rotating or refrigerating them. Buy nuts from of your oven or dehydrator. Check them
a store with a rapid turnover. Look for nuts in every few hours. I find it easiest to buy nuts,
a food co-op where they are rotated and re- soak them all immediately, and then crisp
frigerated, or find a reliable source online, them, so they’re always ready for snacking
such as www.sunorganicfarm.com. and using in recipes.

How to Soak Nuts How to Toast Nuts

For almonds, pecans, pumpkin seeds, sesame, Toasted nuts are super delicious! Some of
sunflower seeds, or walnuts: Soak 4 cups of these recipes call for toasted nuts. Heating
shelled nuts in filtered water warmed in a pan them adds depth and richness to the flavors.

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Toast them on a baking sheet at 350°F for • There are no refined or extracted
9 to 12 minutes, depending on the size of the sweeteners, such as agave nectar,
nut, stirring occasionally. Set a timer and take maple syrup, coconut palm sugar,
care not to overbake them. brown rice syrup, stevia, or stevioside.
• There are no high-carb Paleo sweet-
WHAT’S NOT IN THESE RECIPES? eners such as honey. And no dried
Well, frankly, a lot: fruits, such as raisins, dates, and so on.
• These recipes do not use grains • These recipes do not use commercial
(wheat, spelt, barley, rye, oats, rice, coconut flour, which has been defatted
etc.), corn (cornstarch, corn syrup, and processed, except as an optional
etc.), beans or legumes (fava beans, grain-free flour to dust baking pans.
chickpeas, etc.), soy (tofu, soy milk),
dairy (milk, cream, yogurt, cheese, With our food basics in place, let’s take a
butter), peanuts (or peanut butter), or look at the baking tools that will make your
potatoes (potato starch ⁄ flour). life so much easier.
• They contain no processed or pre-
pared foods, and no sugars or artificial
sweeteners.

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P A L E O D E SSE R T TO O L S

Everything should be made

as simple as possible, but not simpler.
—ALBERT EINSTEIN

I
love simplicity. And because my motor and a fast-processing “S” blade
kitchen is small, I try to keep only the to grind shredded coconut. There are
most basic tools on hand. My favorites many good food processors. I use a
are my high-speed blender and rubber 12-cup KitchenAid KFPW760 that’s
spatula. I feel quite fortunate to have these eight years old and still going strong.
tools, considering my (and yours, too!) Pale- • Any good-quality blender. The type that
olithic ancestors were limited to scraping can grind ice well is recommended.
tools, hand grinders, and flint stones for cut- • A digital kitchen scale to measure ounces
ting. They would have had great difficulty and grams.
making a creamy pudding or a fluffy cake. • An electric handheld mixer for beating
Aren’t we lucky to be living in the twenty- egg whites, or a standing mixer.
first century? Here’s a list of my favorite Pa- • A high-speed blender—this is my fa-
leolithic tools. vorite kitchen tool. Although it is not re-
quired for these recipes, it will give you
EQUIPMENT superior, smooth results. I recommend
• A good food processor is a must for either the Blendtec or the Vitamix. If you
many of these recipes. It can be either buy the Blendtec, ask for the additional
large or small. More important than Twister container, which is invaluable for
the size is the power. It needs a strong blending small quantities. Likewise for the

13
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Vitamix; the small 32-ounce container • A twelve-compartment cupcake pan

will make your work easy. These • A twenty-four-compartment mini
high-speed blenders are pricey, cupcake pan
but my Blendtec is still going • A 9-inch pie pan
strong after ten years. You • A 9 by 13-inch rectangular
will quickly recover your in- sheet pan, preferably glass
vestment in time saved, in- • A shallow, nonstick skillet for
creased nutrition, flexibility, cooking agar and crepes (I use
and better-tasting food. an 8-inch titanium pan.)
• A small blender is very useful for • Two 8 by 11-inch rectangular tart
blending 2 cups or less. Although it pans for tiramisu and sponge
is not absolutely necessary for these cakes
desserts, you’ll find it saves you time. I
like the Tribest Personal Blender. If you HAND TOOLS
already own a high-speed blender, con- • A good oven thermometer—it needn’t
sider getting the Blendtec Twister or the be fancy. Because most ovens are in-
Vitamix 32-ounce container, as these do accurate, baked goods can come out
the same thing. over- or underbaked. Your best insur-
• A home coffee grinder is useful to grind ance is to check the thermometer and
flaxseeds, instant coffee crystals, and for adjust your dial manually until it
making finely ground sweetener. reaches your desired temperature.
• A waffle iron is a must for Belgian waffles. • A few good rubber spatulas (both large
• An ice-cream machine is helpful but not and small), with a corner on them.
required for ice cream. They’re essential for stirring the bot-
tom of the food processor, for folding
BAKING PANS batter, for cooking agar, and for ab-
• A 9-inch square cake pan solutely everything else. Trust me on
• Three 8- or 9-inch round cake pans, this one.
for layer cakes • A pastry brush is useful for brushing a
• Four mini loaf pans, about 5.75 by thin layer of oil onto pans or dough.
3.25 inches • Three mixing bowls: small, medium,
• A 9 by 5-inch loaf pan and large. If they have a pour spout,
• Round springform pans: 6-inch, it’s great for pouring batter into cup-
8-inch, and 9- or 10-inch cake tins.

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• A rack will help your baked goods cool ground sweetener on finished
evenly. desserts.
• A set of nested stainless-steel measur- • A medium-gauge strainer is useful for
ing cups draining soaked nuts or steamed veg-
• A set of stainless-steel measuring etables and for straining seeds out of
spoons, including ⅛ teaspoon raspberries.
• Glass measuring cups for liquids, with • Any lemon juicer—I use an old-
1- and 2-cup capacity fashioned wooden citrus reamer.
• A small metal spatula (a flat palette • A Microplane grater is ideal for zesting
knife) is an invaluable tool for frosting oranges, lemons, and nutmeg.
cupcakes. • A rolling pin for piecrust
• Three wire whisks: very small, • A nylon nut milk bag. I like it better
medium, and large. These are great for than cheesecloth for straining solids
mixing sauces and beating the lumps out of nut milks. Ask for it in any nat-
out of cake batter. ural grocery store.
• Cookie cutters: 2-inch and 3-inch, for • Cake decorating tools: A simple solu-
ice-cream sandwiches and Finger tion is to frost cakes with a knife or
Tarts palette. It’s also fun to buy a few deco-
• A pastry wheel cutter for making Fin- rating tools, such as a 12-inch pastry
ger Tarts, with a zigzag crimp blade if bag and a few tips. The decorating tips
possible I use most are #21, #809, and #827.
• A fine-gauge mesh tea strainer—I use
this for making Paleo Caffè, sifting So, that’s it! Now that you’ve got your tools,
lumps out of cacao powder, dusting let’s learn more about those essential ingredi-
baking pans, and sprinkling finely ents you just can’t live without.

PALEO DESSERT TOOLS 15

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P A L E O D E SSE R T E SSE N TIAL S

If we change our interaction with our environment,

we change our genetic potential. . . . There is nothing
fixed in our biology. It’s always changeable.
—DR. BRUCE LIPTON

T
here are two essential ingredients Hippocrates was often called the father of
that you’ll find in nearly every modern medicine, and he taught that the
recipe. In fact, without them, the body must be treated as a whole rather than
delicious desserts on these pages separate parts. Turns out, he was right!
would be impossible. That’s pretty essential, In parts of Asia, coconut is called the tree
no? So, drum roll please . . . of life because it is the “the tree of a thousand
The first one is coconut. A truly amazing uses.” It has been used since ancient times for
natural wonder, coconut has been widely its pulp, meat, oil, and leaves. When you buy
consumed in Asia for centuries. Its flexibility a coconut in an Asian market, the vendor will
and many uses are just now coming to light grate the fresh white meat for you. Or you
worldwide. The second essential ingredient is can pick up a coconut and grate it yourself.
a natural, low-carb sweetener. Coconut forms the basis of many of these
recipes. This simple ingredient can be used to
ESSENTIAL #1: COCONUT, make delicious cakes, cookies, mousses, ice
THE TREE OF LIFE creams, and more.
In these recipes, coconut is used in five
Let your food be your medicine and ways:
your medicine be your food. 1. Coconut milk is made from shredded
—HIPPOCRATES, GREEK PHYSICIAN
coconut pulp blended with water or
coconut water.

17
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2. Shredded coconut flakes are made by Kitchen Coconut Milk. In addition, I buy the
grating and drying mature coconut full-fat coconut milk, because so-called lite
pulp. coconut milk just has more water added to it.
3. Coconut butter, or creamed coconut, I prefer full-nutrition products, and I can
comes from blending the entire dry choose to add my own water for a fraction of
pulp, much like a nut butter. the cost. When I open the can, I stir the con-
4. Coconut oil is made by pressing or tents to combine the thick cream on the top
heating coconut meat. with the thinner liquid on the bottom, and
5. Sweet coconut powder is finely granu- then I use the entire contents. I hope some-
lated sweetener mixed with shredded day we’ll be able to buy coconut milk without
coconut flakes, ground into a fine guar gum, and canned coconut milk that says
powder. This is very easy to make in a “BPA free” on the label.
food processor. There are three ways to make homemade
coconut milk.
Coconut Milk 1. From shredded coconut flakes
Coconut milk is a delicious creamy blend of 2. From a mature coconut
coconut meat and water. There are many 3. From a young coconut
types of coconut milk; in fact, there’s no in-
dustry standard for it. You’ll find a variety of How to Make Coconut Milk
qualities in stores: Some coconut milk is from Shredded Coconut Flakes
thick like pudding, while other brands are You will need a high-speed blender such as a
thin like cow’s milk. Some are pure and some Blendtec or Vitamix (a regular blender or
are mixed with other ingredients. You can food processor won’t be able to grind the co-
also make coconut milk yourself. The good conut finely enough); a 4-cup jar, or two 2-
news is, you’ve got choices. cup jars; a nut milk bag or a fine-mesh paint
In a nutshell, there are three choices: You strainer bag; and the following ingredients,
can buy it in a can, buy it in a carton, or make depending on whether you desire a thin or
it at home. It is very important to look for thick milk.
unsweetened coconut milk with no preserv- 1. First, choose the kind of coconut milk
atives and the fewest number of ingredients. you want to create. Do you want thin
When buying coconut milk in a can, I look coconut milk, which is similar in con-
for the thickest quality. I shake the can and sistency to cow’s milk? Or thick co-
listen for the one that has no liquid sloshing conut milk, which is more like heavy
around, and I buy that one. So far, the thick- cream? Choose your column and fol-
est brand I’ve come across is Organic Thai low the quantities.

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Homemade coconut milk is fresher and you

Homemade Thin Milk Thick Milk
Coconut Milk save a lot of money making it yourself. And
Medium-shredded 1 cup 4 cups your homemade milk is also pure and free of
unsweetened additional ingredients, such as guar gum.
coconut flakes (not
coconut flour) How to Make Coconut Milk
Very hot filtered water 4 cups 4 cups from a Mature Coconut

Unprocessed salt Pinch Pinch You will need an ice pick, hammer and nail,
or corkscrew; a coconut knife and a grater, or
Pure vanilla extract ½ teaspoon ½ teaspoon
an oven; a high-speed blender; a nut milk bag
Yield 4 cups 6 cups or cheesecloth; and a mature coconut.
1. Use a sharp, pointed tool such as an
ice pick, a hammer and nail, or a
2. Place the shredded coconut flakes in corkscrew to poke through the two
the high-speed blender and grind softest of the three “eyes” on the
briefly, no more than 10 seconds. Be coconut. Drain the juice into a glass
mindful not to grind them longer, or or cup. Open the coconut with a
they’ll soften and turn into butter. hammer.
You just want to grind them for a bit 2. Use a coconut knife and grater to
so they’re in smaller pieces. remove the meat. If you don’t have a
3. Heat filtered water on the stove al- coconut knife and grater, you can
most to a boil. Add to the blender bake the open coconut at 325°F for
and blend for about a minute. Stop 30 minutes, and the meat will come
and allow the blender to rest. Then out easily.
blend again, and repeat until you have 3. Place the coconut meat in a high-
blended three times. speed blender. Heat 2 cups of filtered
4. Now you’re ready to strain out the water on the stove to almost boiling
solids. Strain them by pouring some and pour it into the blender to barely
of the warm milk into a nut milk bag cover the coconut. or heat pure
inside a jar. Squeeze the milk out of coconut water. Blend well into a fine
the bag into the jar. Here’s your beau- puree.
tiful coconut milk. Refrigerate and use 4. Strain the solids with a nut milk bag
it within a few days. The leftover pulp or cheesecloth into a jar. If you use a
is still nutritious, although to a lesser minimum amount of water, your co-
extent. It’s great for Coconut Maca- conut milk will be thicker. Refrigerate
roons (page 67), and my birds love it. the coconut milk and consume it

PALEO DESSERT ESSENTIALS 19

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within 3 days. Discard the remaining To make the milk, you will need a high-
coconut meat or use it in your fa- speed blender, 2 cups of coconut water or fil-
vorite desserts, such as Coconut Mac- tered water, and 1 cup of young coconut pulp.
aroons (page 67) or Coconut Pecan 1. Place the water and pulp in a high-
Frosting (page 183). speed blender.
2. Blend until smooth and creamy. You
How to Make Coconut Milk can adjust the thickness of your milk
from a Young Coconut by varying the amount of water.
Young coconuts are unripe coconuts found in
Homemade Coffee Creamer Cubes
whole foods markets and Asian markets. They
are white in color as they are only partially You can make your own nondairy creamer
pared, and are sold covered in plastic. They with coconut milk. It’s easy!
contain coconut water and soft, gelatinous 1. Just fill an ice cube tray with any
white meat, both very delicious and nutritious. coconut milk.
The meat can be scooped out and blended 2. Freeze it.
into wonderful desserts. There are two steps 3. Store the frozen cubes in a resealable
to this. First, open the coconut. That’s the plastic bag and use in any beverage.
challenging part. Then, blend the milk. It’s great for iced lattes.
To open the coconut, you will need a large
cleaver or knife. Coconut Butter
1. Hold the coconut on its side on a This is one of my favorites. Often called
large counter. Whack the knife creamed coconut, or coconut cream, this is
against the tip of the coconut at an pure coconut meat, ground into nut butter. It
outward angle. Be careful! Rotate the is not to be confused with coconut oil. Co-
coconut so that in three or four conut butter is a wonderful ingredient used
whacks, you have removed the entire in many of these recipes. My favorite brand is
top of the coconut. Using the heel of Artisana Coconut Butter. There are other
the knife, pry open the round top of good brands available in any whole foods
the coconut, to reveal water and pulp grocery or online. Coconut butter is easy to
inside. I suggest you search online for measure if you first soften it by putting the jar
a video showing how to “open a in a bowl of lukewarm water. Coconut butter
young coconut” before you try this. can be expensive. You can save a lot of
2. Pour the coconut water out into a money by making it yourself.
glass jar. Using a large spoon, remove
the soft meat from inside the coconut.

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How to Make Homemade Coconut Butter very different from butter, which melts at
You will need a high-speed blender and 2 to 90°F. Coconut oil is delicate. It can make your
7 cups of medium-shredded unsweetened dessert magical, or it can ruin it, and we don’t
coconut flakes (not coconut flour). want that. It is important to be gentle with
1. Fill your blender at least halfway with coconut oil, and to not subject it to radical
flakes (that’s a lot!) so it can stir prop- temperature changes. Many of these recipes
erly. If your blender is small, start call for melted coconut oil. The best way to
with 2 cups. If it is large, you can use melt it is to set the whole jar or container of
up to 7 cups. It should be quite full. If oil in a bowl of lukewarm tap water for a few
your high-speed blender has a tamper minutes. This is easy and gentle. Do not mi-
tool, this may be useful. crowave the oil or heat it on the stove. If your
2. Blend the coconut meat on high oil gets too warm, your dessert may separate
speed. The coconut will begin to or get lumpy. Temperature is a critical factor
break up, and after 30 seconds it will in using coconut oil. Some recipes just won’t
begin to liquefy. Slowly it will turn to work on a warm summer day when your
butter. Blend until smooth and fine, at kitchen is 85°F. Once you understand the
least a minute. Then pour the butter delicate temperature sensitivity of coconut
into a jar. This butter is highly con- oil, you can use it to make a variety of won-
densed coconut meat. Just to give you derful desserts.
an idea: 5 cups of shredded coconut
will yield 2 cups coconut butter. It’s Sweet Coconut Powder
really delicious. Sweet coconut powder has been used for
centuries in Asian desserts. This is shredded,
Coconut Oil dried coconut flakes that have been ground
Coconut oil comes from pressing or heating into a fine powder with a granulated sweet-
coconut meat. Unrefined coconut oil is a ener. If you try to grind coconut meat alone,
healthy oil, smooth and creamy. It can with- it may get stuck or turn into thick coconut
stand high oven temperatures without smok- butter. However, when you mix shredded co-
ing or burning, which is wonderful in baking. conut with a sweetener, the lighter-weight
It’s important to know how coconut is unique crystals aerate the coconut. Sweet coconut
from other oils, so you can be successful in powder is a whole nutritious food, 100 per-
using it in my recipes. cent Paleo, and very delicious.
Coconut oil is highly temperature sensitive. This simple discovery of first grinding
It is rock hard in the refrigerator, and solid a granulated sweetener, and then adding
yet soft at room temperature. However, it shredded coconut, has changed my entire
melts quickly at 78°F. The melting point is way of creating desserts. It makes an ideal

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flour that is nutritious, rich, naturally sweet, Once you learn to grind your own sweet
gluten-free, and grain-free. It’s a lovely low- coconut powder in a food processor, you can
carb flour that’s perfect for making luscious make every recipe in this book.
cakes, cookies, and anything you want. To
make it, all you need is a food processor. A The recipes in this book use pure, unsweet-
regular blender will not work at all. I do not ened shredded coconut flakes. Commer-
recommend a high-speed blender, either, as cially sold coconut flour is a refined food
it tends to get stuck and stress the motor (I made by pressing unpared coconuts, includ-
almost ruined my Blendtec trying!). ing the hull, into milk or oil. Once pressed,
the remaining meat and hulls are dried and
How to Make Sweet Coconut Powder ground into powder. The resulting coconut
You will need: a food processor, granulated flour is very high in fiber, with reduced fla-
Paleo sweetener (such as 1 cup of Just Like vor and nutrition. In parts of Asia, this
Sugar Table Top natural chicory root sweet- pressed pulp is thrown away or fed to the
ener (not Baking) A second choice is 1⅓ pigs. (I use it to flour baking pans.) Com-
cups of Organic Zero Erythritol, and 1 cup of mercial coconut flour is not used in these
medium-shredded unsweetened coconut desserts. Instead, these recipes use the full-
flakes (not coconut flour). bodied flavor and high-nutrition pure co-
1. In a dry food processor fitted with the conut meat, and I am so excited for you to
“S” blade, grind the sweetener to a taste the difference.
very fine powder.
2. Add the shredded coconut to the ESSENTIAL #2: SWEETENERS
sweetener in the food processor. Spin
it for a minute to become a very fine As the consumption of sugar
powder. Open the lid, stir the bottom, has increased, so have all the
replace the lid, and grind again until
“civilized” diseases.
the powder is uniformly fine. That’s it! —SALLY FALLON, FOUNDER OF WESTON PRICE FOUN-
DATION, AUTHOR OF THE BEST-SELLING COOKBOOK
Here’s a tip for more experienced Paleo NOURISHING TRADITIONS
chefs: Now that you can grind your coconut
powder, you may wish to make it in advance Only three natural sweeteners are used in
to keep it on hand. Just remember that 1 cup this book. After testing hundreds of sweeten-
of Just Like Sugar Table Top sweetener plus ers, the following are the only ones I can
1 cup of shredded unsweetened coconut wholeheartedly recommend.
flakes prepared as described will yield 1⅔ • Just Like Sugar Table Top natural
cups (not 2 cups) of sweet coconut powder. chicory root sweetener (not Baking)

22 PALEO DESSERTS
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• Organic Zero Erythritol • Just Like Sugar is high in chicory root

• Raw yacón syrup dietary fiber. Clinical research shows
that a diet high in dietary fiber greatly
benefits digestive functions.
Just Like Sugar
• This is the nutritional makeup per the
Table Top Sweetener manufacturer’s labeling: A 100-gram
Just Like Sugar Table Top is my favorite serving contains 0 calories, 0 sugar,
sweetener by far. I use this in most recipes 0 fat, 0 cholesterol, 0 sodium, 0 net
because it dissolves easily, it tastes like table impact carbohydrates, and 0 protein.
sugar, and is easy to measure cup for cup— • Just Like Sugar is not fermentable and
like table sugar. It also happens to be a zero- will not promote tooth decay.
calorie, zero-carb granulated sweetener that • Just Like Sugar acts as a prebiotic in
can be used very much like sugar. It gently the body, meaning it helps to stimu-
sweetens everything, and I get no sugar rush late the growth and activity of healthy
or aftertaste from it. The Table Top version digestive bacteria.
gives me the best sweet flavor and texture in • Chicory root is often used to control
desserts. It is also delicious in coffee and blood sugar levels. It can be used to
tea. Let me say right away that I am not paid help stabilize the body blood sugar lev-
or endorsed in any way by Just Like Sugar, els for diabetics and nondiabetics alike.
Inc.—I just love this product. • It is gluten-free, wheat-free, dairy-
Just Like Sugar Table Top is a blend of crys- free, kosher, and vegan-safe. It does
talline chicory root that is 96 percent dietary not contain soy, yeast, animal deriva-
fiber, with calcium and vitamin C. Its added tives, or preservatives.
sweetness comes from orange peel. Chicory
root is high in sweet carbohydrate dietary Bottom line: I love Just Like Sugar and I
fiber called inulin (IN-you-lin), not to be know you will, too.
confused with insulin. Because of the struc- You can find it in some good whole foods
ture of the inulin molecule, it is not digested markets. If they are out of stock, you can ask
in the human body and does not metabolize them to order it for you. Or buy it online
as a carbohydrate. This means effectively that from www.justlikesugarinc.com, www.vita
although it tastes sweet, it does not affect cost.com, www.netrition.com, www.amazon
blood sugar levels, and it does not cause .com, and so on. Make sure you ask for the
weight gain. Table Top version in the 1-pound green bag,
The health benefits of Just Like Sugar are to use for my recipes, and not the Baking va-
unique among sweeteners: riety in the blue bag, because it is measured
differently.

PALEO DESSERT ESSENTIALS 23

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Organic Zero Erythritol You can buy Wholesome Sweeteners brand

Organic Zero at whole foods markets, at www
Erythritol (Ah-REETH-ra-tall) looks and
.wholesomesweeteners.com, or www.amazon
tastes like table sugar. Don’t be fooled by its
.com.
name; erythritol is a natural sweetener. It is
made by fermenting whole plant pulp into a
zero-carb, granulated sweetener that can be Raw Yacón Syrup
used like sugar. In fact, if you have the starter This delicious syrup comes from a South
yeast Moniliella pollinis, you can make this American root. Yacón syrup has a natural
in your own kitchen, sort of like kombucha. flavor something like caramel or molasses. It
And it’s easy to do. For this reason I consider contains fructo-oligosaccharides, which have
erythritol a 100 percent Paleo sweetener. a sweet taste but are low in calories and
Erythritol is 70 percent as sweet as sugar, carbs. There is little standardization in the
so it is measured differently: 1 cup of table industry, and so I suggest care in buying it,
sugar equals 1⅓ cups of erythritol. Erythritol especially if you are sensitive to sugars. Al-
has a cooling flavor, which is lovely in Blue- ways look for raw yacón, which is lower in
berry Lemon Cheesecake Bars (page 83), but carbs and sugars. Yacón is optional in these
not as desirable in pumpkin pie. Erythritol recipes and you should use it at your own dis-
does not cause gastric distress as do other cretion. While it is expensive, just one table-
fermented sweeteners, and it helps prevent spoon adds a distinctive flavor, and a small
tooth cavities. A great bonus! jar lasts me several months. I love yacón
One caveat—erythritol does not dissolve syrup in chocolate chip cookies, pumpkin
easily unless it is heated. Even after heating, it bread, and fudge. If you try it I think you will
often re-forms crystals when chilled or frozen. enjoy the rich caramel taste.
You can sense a crunchy crystalline texture You can find it at whole foods markets, www
between your teeth, and many people do not .navitasnaturals.com, or www.amazon.com.
like this. Therefore erythritol isn’t the best
choice for chilled desserts and ice creams. It is Note: The sweeteners I recommend are suit-
best in warm or baked fruity desserts, such as able for the vast majority of people, including
the Fluffy Lemon Cupcakes (page 51). I find those with gluten intolerance, celiac disease,
that Organic Zero dissolves more easily than and diabetes. However, every person’s diges-
other erythritol brands, as the granules are tion is unique, therefore these products may
small. Therefore I do not recommend other not be suitable for everyone; for example, a
brands, or erythritol blends with other sweet- few people suffering from IBS may not toler-
eners. In general, I find erythritol challenging ate chicory root fiber. Before starting any
to work with, and I prefer Just Like Sugar new diet, please check with your medical
Table Top sweetener for best results. practitioner.

24 PALEO DESSERTS
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PALEO DESSERT RECIPES

I
’m so excited to share these delicious if they disregarded the temperature indica-
recipes with you. However I must begin tions. None of them used the Just Like Sugar
with a warning. Many of the desserts Table Top sweetener indicated. Instead they
use new techniques, and some of the bought Just Like Sugar Baking, which is mea-
ingredients are brand-specific. sured differently and does not work here.
You will be tempted to use other ingredi- After you gain experience with these ingre-
ents and methods. But if you do not follow dients and techniques, you’ll better know how
the recipe exactly as written, it is very likely to make subtle modifications. That’s when
you will be disappointed with the results. you’ll really have fun making your own cre-
Even if you are an experienced cook, you ations. Until then, please follow the recipes. I
must follow the recipe. All of my testers failed am suggesting this because I wish you the ut-
in their attempts to make these desserts when most success and sweet pleasure enjoying
they substituted other sweeteners or flours, or these desserts.

25
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I love vegetables. Especially carrot cake,

pumpkin bread, and zucchini cupcakes.
—JANE BARTHELEMY (THAT’S ME!)

C A K E S AN D CUP CAKE S

I
f you’re 100 percent Paleo, you may 10 minutes. When it goes off, lower the oven
have thought that you’d have to give temperature to 325°F. You’ll need another
up cupcakes. Not so! With a few new 5 to 8 minutes, so I set the timer for 5 min-
methods, you can enjoy traditional utes and bake until a toothpick inserted into
cakes such as Red Velvet Cake (page 39), the center comes out clean. The higher tem-
Fluffy Lemon Cupcakes (page 51), and Straw- perature causes cake to rise quicker, and
berry Shortcake (page 42). Some of forces the center of the cake up. The
my testers say they’re even more dome holds better while the cake
delicious than the originals. To finishes baking at a lower tem-
make these magical creations, perature. It won’t rise quite as
you’ll need a food processor. much as a conventional cake,
Pure, natural ingredients will do but will rise more than if baked
the rest. at one temperature throughout.
So, may the cakes and cupcakes This system works for any cake or
rise to the occasion! cupcake. If you want your cake or cup-
The trick is, Paleo batters are gluten-free, cakes flat, then bake at 350°F the whole time.
so they don’t rise as much as wheat flour. Also, cupcakes dome a little better with lin-
What to do? Well, over the years I’ve figured ers. Just sayin’ . . .
out a few tricks to make this happen. The best Amazing tip: If you add 2 teaspoons of guar
way to make your cakes and cupcakes rise gum to your wet ingredients for 12 cupcakes,
more and dome in the middle is to start the they will dome in the center and hold their
oven temperature high and lower it slowly. height better. This really works (as I was
Here’s how: Preheat the oven to 375°F. thrilled to discover). However, the cupcakes
Place the cake or cupcakes in the oven and containing guar gum will start rising right
set the timer for 5 minutes. After 5 minutes, in the mixing bowl, so get them over to the
lower the heat to 350°F and set the timer for oven quickly. Guar gum comes from the outer

27
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hull of guar seeds and is considered a legume. Here are baking times for different size
Therefore it may not be acceptable for Paleo pans:
purists. This works for cakes, as well; how- • mini cupcakes: 14 to 18 minutes
ever I prefer my cakes flat for easy frosting. I • regular cupcakes or muffins: 18 to
leave it for you to test as an option, if you feel 23 minutes
so inclined. • mini loaf: 20 to 23 minutes
• 9 by 5 loaf: 45 to 55 minutes
THINK OUTSIDE THE CAKE BOX • 8- or 9-inch round cake: 35 to
Even though a recipe may say it’s for cup- 40 minutes
cakes, you have the option to make any cake • 9 by 13-inch cake: 30 to 35 minutes
in another form whether it’s as cupcakes, a • 10- to 12-cup Bundt cake: 35 to
layer cake, a loaf, or a sheet cake. For example, 60 minutes
a banana bread recipe can become a delicious
layer cake or muffins. The only caution is TO GREASE OR NOT GREASE?
that smaller sizes, such as cupcakes, will rise I prefer to line cake pans with parchment
more quickly and look better. Larger cakes paper whenever possible, as gluten-free batter
such as big loaves may fall because there’s no is delicate and I don’t like broken cakes when
gluten in the batter. removing them from the pan. I cut circles
Here’s a rough guide, so you can have for the round pans, and make strips for the
some fun and be creative with all of this Pa- square ones so the paper hangs over the edge
leo baking: for easy removal. I usually grease cupcake
• If the recipe is for twenty-four mini pans with coconut oil and dust them with
cupcakes, you could also make ten whatever flour I have on hand, such as com-
regular cupcakes; a one-layer 8-inch mercial coconut flour, arrowroot powder, or
round cake; or a mini loaf. cacao powder, depending on the color of the
• If the recipe is for twelve regular cup- cake. Cupcake liners are optional.
cakes, you can also make a double-
layer 8- or 9-inch round cake; or three GO AHEAD AND OVERBEAT!
mini loaves. You can’t overbeat Paleo cake batter. Over-
• If the recipe is for four mini loaves, beating wheat batter develops the gluten and
you could also make a triple-layer the cake becomes tough. But these batters
8- or 9-inch cake; or a 9 by 13-inch have no gluten, so don’t worry about over-
sheet cake. beating eggs, sweetener, oil, coconut, or any
gluten-free flour.

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ALL ABOUT EGGS First, loosen the ingredient in the bag or

canister it’s in, as powder tends to settle
The temperature of the dough really makes a
when left sitting. You can stir it a bit with a
difference, and cold eggs can ruin a cupcake.
whisk or a spoon. Then dip the measuring
If you’re like me and forget to take your eggs
cup or spoon into the bag without shaking or
out of the refrigerator an hour beforehand,
tapping and sweep off the excess with a spat-
just immerse them in a cup of lukewarm
ula or knife.
water for 20 minutes to bring them to room
temperature. Be mindful not to use hot water,
HOW TO ASSEMBLE A LAYER CAKE
as this may cause other ingredients to melt.
Most of us are used to buying eggs and 1. Using a thin knife, release the edges
throwing them into any recipe. I buy eggs from each pan, and gently allow the
from a local farm and they vary in size. Some cake layer to pull away. I find it is easy
of my so-called large eggs are enormous, and to flip it onto the small, flat disk from
some of them are tiny. For cakes and cookies, a springform pan about 8 inches in di-
the egg volume makes a big difference in the ameter, and then it’s even easier to
result. Because they are radically different, I center on the serving plate (and we
found it helpful to weigh the eggs before put- like easy). Tuck a few strips of parch-
ting them in. You’ll need a digital scale for ment paper under the edges of the
this. An average large egg out of the shell cake to keep the plate clean while you
weighs 55 grams. Two large eggs are 110 frost it.
grams, three large eggs are 165 grams, four 2. Place the first cake layer on a large
large eggs are 220 grams. Leftover eggs don’t serving plate. Spread it with frosting
have to go to waste—partial eggs can be used or filling. Place the second cake layer
later in omelets or smoothies! on top. Spread it with more frosting.
If you have three layers, repeat this for
the third layer. Then, frost the sides.
HOW TO MEASURE
Serve and enjoy!
DRY INGREDIENTS
I use the dip-and-sweep method to measure Now, let’s get to the most exciting part—
dry ingredients (also called scoop and level). the recipes.

CAKES AND CUPCAKES 29

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 Yellow Birthday Cake

This is a great basic recipe for yellow cake. My favorite birthday cake has layers of Whipped
Crème and Raspberry “Jam.” If you prefer, this basic yellow cake also pairs well with Coconut
Crème Cheese Frosting (page 180), or Chocolate Buttercream Frosting (page 177) instead. Eat the
cake plain, add a sauce, frost it, fill it with pastry cream, use it for Strawberry Shortcake (page 42)
or Tiramisu (page 43) . . . the possibilities are endless!

[ YIELD: One double-layer 8-inch round cake or two 8 by 11-inch sheet cakes • EQUIPMENT NEEDED:
Any style blender and a food processor ]

3 cups 5-Minute Whipped 1. Prepare the 5-Minute Whipped Crème Topping or

Crème Topping (page 174) or Vanilla Pastry Cream and chill well.
Vanilla Pastry Cream with 2. Prepare the Raspberry “Jam.”
Coconut (page 186)
1 recipe Raspberry “Jam”
3. Preheat the oven to 350°F. Cut parchment paper into
(page 192) circles to line either two 8-inch round cake pans or
1¼ cups Just Like Sugar Table two 8 by 11-inch tart pans.
Top natural chicory root 4. In a dry food processor fitted with the “S” blade, grind
sweetener (not Baking). A the sweetener to a very fine powder.
second choice is 1²⁄³ cups 5. Add the shredded coconut to the sweetener in the food
Organic Zero Erythritol.
1¼ cups medium-shredded processor. Spin it for a minute to become a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour) and grind again until the powder is uniformly fine.
¼ cup arrowroot powder 6. To the ingredients in the food processor, add the
1 teaspoon baking soda arrowroot, baking soda, baking powder, salt, and
1 teaspoon baking powder
¼ teaspoon unprocessed salt
nutritional yeast (if using). Mix well, pour into a large
1 teaspoon nutritional yeast mixing bowl, and set aside.
(optional) 7. Place in the empty food processor the egg yolks, vanilla,
6 large eggs, at room almond extract, and coconut milk. Mix well and then
temperature, separated let the mixture sit while you beat the egg whites.
1 tablespoon pure vanilla 8. With an electric mixer in a medium-size mixing bowl,
extract
¼ teaspoon almond extract beat the egg whites at medium speed until foamy.
½ cup thick unsweetened Gradually increase the mixer speed to high until soft
coconut milk, or ¼ cup thin peaks form. Do not beat until dry.
Unsweetened coconut or 9. Pour the wet ingredients from the food processor into
raspberries, for garnish the dry mixture. Stir the batter briefly and thoroughly.
(optional)
10. With a rubber spatula, gently fold the beaten egg whites
into the batter in three parts.

continues . . .

CAKES AND CUPCAKES 31

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Yellow Birthday Cake (continued)

11. Pour the batter into the prepared plate clean while you frost it. Spread
cake pans and spread it out flat. it generously with half of the Whip-
Bake for 23 to 28 minutes, or until ped Crème, and then cover it with
a toothpick inserted into the middle all of the Raspberry “Jam.” Place the
of the cake comes out clean. Don’t second cake layer on top. Spread
peek or the cake may fall. Check on with the remaining Whipped Crème,
it after 20 minutes, as the cake can and leave the sides unfrosted so the
easily dry out. Let cool for about 30 “Jam” is visible. Garnish with sprin-
minutes in the pan on a rack. kles of shredded coconut and ⁄ or a
12. Place one cake layer on a serving plate. few raspberries, if you desire. Serve
Tuck a few strips of parchment and enjoy.
paper under the edges to keep the

32 PALEO DESSERTS
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Chocolate Cake with Raspberry Filling

This cake is moist, flavorful, and a very dark chocolate color. Rich with cacao, it uses blueberries
and apple for flavor and to help bind the cake. This is super luscious with Raspberry “Jam” (page
192) and Instant Mocha Buttercream Frosting (page 184). For the most delightful flavor and tex-
ture, follow this recipe exactly.

[ YIELD: One triple-layer 8-inch round cake • EQUIPMENT NEEDED: A food processor; any style
blender; and a digital scale, as apples vary in size ]

2 recipes Raspberry “Jam” 1. Make the Raspberry “Jam” and chill.

(page 192) 2. Preheat the oven to 350°F. Line three 8-inch round
2¼ cups Just Like Sugar Table cake pans with parchment paper.
Top natural chicory root
sweetener (not Baking). 3. In a dry food processor fitted with the “S” blade, grind
A second choice is 3 cups the sweetener to a fine powder.
Organic Zero Erythritol. 4. Add the shredded coconut to the sweetener in the
1¾ cups medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour)
and grind again until the powder is uniformly fine.
1 cup pure cacao powder
1 teaspoon baking soda 5. To the ingredients in the food processor, add the
1 teaspoon baking powder cacao powder, baking soda, baking powder, salt, and
½ teaspoon unprocessed salt arrowroot. Mix well and pour into a large mixing
¼ cup arrowroot powder bowl.
3 large eggs, at room 6. Place in any style blender the eggs, blueberries, apples,
temperature
1 cup fresh or frozen blue- vanilla, and coffee crystals. Blend well until liquefied.
berries, well drained, at 7. Pour the wet ingredients into the dry mixture. Mix
room temperature briefly to remove any lumps. Pour the batter evenly
1½ tart apples, unpeeled, into the three prepared cake pans, and smooth flat.
cored, and cut into chunks Bake for 30 to 35 minutes.
(275 grams)
8. Prepare the Instant Mocha Buttercream Frosting.
1½ tablespoons pure vanilla
extract 9. Remove the cake from the oven. Let cool for about
1 teaspoon instant decaf- 1 hour in the pan. Using a thin knife, release around
feinated coffee powder or the edges of each cake pan, and gently allow the cake
crystals to pull away.
1 recipe Instant Mocha 10. To assemble the cake: Place one cake layer on a large
Buttercream Frosting
(page 184) serving platter. Spread it with half of the Raspberry
“Jam.” Place the second layer on top and repeat with
the remaining “Jam.” Place the third cake layer on
top. Frost the top and sides with Instant Mocha
Buttercream Frosting.

CAKES AND CUPCAKES 33

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 Honey Cake

Honey cake may be the oldest dessert known to man. It is said that in prehistoric times, honey was
revered as a treat for special times of year. This recipe is adapted from a traditional Jewish honey
cake, similar to an ancient Egyptian honey cake. I love the rich taste of honey; however, it is
extremely high in carbs. So to keep your blood sugar levels balanced, there’s no honey in this cake
at all. Instead it uses yacón syrup, fresh orange, and cardamom. Follow this recipe to a T and you’ll
be pleased with the results. The cake is yummy plain, with Espresso Latte Buttercream Frosting
(page 176), or with Vanilla Crème Cheese Frosting (page 180).

[ YIELD: One single-layer 9-inch round cake • EQUIPMENT NEEDED: A food processor ]

1¼ cups Just Like Sugar Table 1. Preheat the oven to 350°F. Prepare a 9-inch round
Top natural chicory root cake pan or springform pan: Cut parchment paper
sweetener (not Baking). A into a circle to line the bottom of the pan and grease
second choice is 1²⁄³ cups
Organic Zero Erythritol. the paper.
1 cup medium-shredded 2. In a dry food processor fitted with the “S” blade, grind
unsweetened coconut flakes the sweetener to a very fine powder.
(not coconut flour) 3. Add the shredded coconut to the sweetener in the food
1 teaspoon baking powder processor. Spin it for a minute to become a very fine
½ teaspoon baking soda
powder. Open the lid, stir the bottom, replace the lid,
½ teaspoon unprocessed salt
1 teaspoon ground cinnamon and grind again until the powder is uniformly fine.
1 teaspoon ground cardamom 4. To the ingredients in the food processor, add the bak-
¼ teaspoon ground cloves ing powder, baking soda, salt, cinnamon, cardamom,
¼ teaspoon ground allspice cloves, allspice, and coffee powder. Mix well.
1 teaspoon instant decaf- 5. To the dry ingredients in the food processor, add the
feinated coffee powder or
crystals, ground finely eggs, yacón syrup, vanilla, orange zest, orange pulp,
(optional) and maple flavoring (if using). Process briefly to mix
3 large eggs, at room well; do not overmix.
temperature 6. Pulse in the chopped nuts very briefly so they remain
2 tablespoons raw yacón syrup intact.
2 teaspoons pure vanilla
7. Pour the batter into the prepared pan. Bake for 45 to 55
extract
Zest of 1 orange minutes, or until a toothpick inserted into the center
Pulp of ½ orange, pith comes out clean. Let cool for 2 hours in the pan on a
removed, sliced, and seeded rack. Cut and serve.
½ teaspoon maple flavoring
(optional)
1 cup very coarsely chopped
nuts, soaked if possible (see
page 10)

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 Luscious Lemon Layer Cake

Lemon is a refreshing treat any time of year, and great for special occasions. This spectacular
dessert consists of three layers of lemon cake, tangy lemon filling, and a voluptuous lemon frosting.
Make this recipe in three steps: Start with the frosting, followed by the lemon filling, and make the
cake last. For best results, follow this recipe exactly.

[ YIELD: One triple-layer 8-inch cake • EQUIPMENT NEEDED: Any style blender and a food processor ]

3 cups Lemon Crème Cheese you may taste the crystals. 2 cups plus 1 tablespoon
Frosting (page 180) or 3 tablespoons melted co- medium-shredded
Lemon Buttercream Frost- conut oil (place jar in luke- unsweetened coconut
ing (page 176) warm water to melt oil) flakes (not coconut flour)
1 tablespoon agar flakes ¼ cup arrowroot powder
¼ cup any unsweetened ½ teaspoon baking powder
LEMON FILLING
coconut milk, to cook agar ½ teaspoon baking soda
2 lemons
¼ teaspoon unprocessed salt
Zest of 1 orange CAKE Zest of 2½ to 3 lemons
¼ cup thick unsweetened 2 cups plus 1 tablespoon Just ¹⁄³ cup freshly squeezed
coconut milk Like Sugar Table Top natu- lemon juice
1¼ cups Just Like Sugar ral chicory root sweetener 5 large eggs, at room
Table Top natural chicory (not Baking). A second temperature
root sweetener (not Bak- choice is 2²⁄³ cups Organic 2 teaspoons pure vanilla
ing). I do not recommend Zero Erythritol. extract
erythritol for this recipe, as

1. Make the lemon frosting. 4. In a shallow nonstick pan over medium

2. For the filling: Zest both lemons into heat, stir the agar into the ¼ cup of
a small bowl. Place half of the zest coconut milk. Cook and stir gently
in a blender, and set aside the rest for 2 to 3 minutes, until it is bubbling
for a final garnish. Cut away the re- and gummy, and the flakes begin to
maining outer peel and pith from dissolve. Add the agar mixture to
both lemons with a knife. Slice both the blender immediately and blend
lemons and remove any seeds with well to remove any lumps. Pour the
the tip of a knife. Place the lemon filling into a bowl and refrigerate for
slices into any style blender. 1 to 2 hours to thicken.
3. Add to the blender the orange zest, 5. For the cake: Preheat the oven to
coconut milk, and sweetener. Blend 350°F. Cut parchment paper circles
well until completely liquefied. Add to fit three 8-inch round cake pans,
the coconut oil slowly and blend grease the paper, and dust with co-
until smooth. conut flour or arrowroot powder.

continues . . .

CAKES AND CUPCAKES 35

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Luscious Lemon Layer Cake (continued)

6. In a dry food processor fitted with the 35 minutes, or until a toothpick in-
“S” blade, grind the sweetener to a very serted into the center comes out
fine powder. clean. Let cool for 1 hour in the pan
7. Add the shredded coconut to the sweet- on a rack, then chill the cake layers in
ener in the food processor. Spin it for the pans for 30 minutes. This is a
a minute until a very fine powder. delicate cake and frosts more easily
Open the lid, stir the bottom, replace when chilled.
the lid, and grind again until the pow- 12. To assemble: Place one cake layer on a
der is uniformly fine. serving platter. Tuck a few parch-
8. To the ingredients in the food processor, ment paper strips under the edges to
add the arrowroot, baking powder, keep the platter clean. Spread it with
baking soda, and salt. Mix well and half of the lemon filling. Repeat with
pour into a large mixing bowl. the second cake layer, spreading it
9. Place in the empty food processor the with the remaining filling. Place the
lemon zest, lemon juice, eggs, and third cake layer on top. Smooth the
vanilla. Mix well. edges of the filling on the sides and
10. Pour the wet ingredients into the dry remove any leakage so the sides are
mixture. Stir briefly with a spoon or smooth. Spread the lemon frosting
large whisk. on the top and sides of the cake. Gar-
11. Pour the batter into the three prepared nish with the reserved lemon zest.
baking pans. Bake at 350°F for 30 to Serve chilled.

36 PALEO DESSERTS
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Poppy-Seed Hot Fudge Sundae Cake

I have a weakness for Poppy-Seed Hot Fudge Sundae Cake. Never heard of it? Well, it’s a tradi-
tional old-world poppy-seed cake adapted from my friend Merle’s grandmother—all the way from
Eastern Europe via Rudi’s Bakery. It’s easy to make, not to mention rich and moist. Serve it with
1-Minute Whipped Crème Topping (page 173), Chocolate Sauce (page 189), or Chocolate Crème
Cheese Frosting (page 181) and a few slices of banana. For the most delicious flavor and texture,
please follow this recipe exactly.

[ YIELD: One 9- or 10-inch Bundt cake or two 9 by 5-inch loaves • EQUIPMENT NEEDED: A food
processor ]

1¾ cups Just Like Sugar Table 1. Preheat the oven to 350°F. Grease and dust with co-
Top natural chicory root conut flour or arrowroot powder a 9- or 10-inch
sweetener (not Baking). A Bundt pan or line two 9 by 5-inch loaf pans with
second choice is 2¹⁄³ cups
Organic Zero Erythritol. parchment paper so it hangs over the sides for easy
2½ cups medium-shredded removal. In a dry food processor fitted with the “S”
unsweetened coconut flakes blade, grind the sweetener to a very fine powder.
(not coconut flour) 2. Add the shredded coconut to the sweetener in the
½ cup arrowroot powder food processor. Spin it for a minute until a very fine
1½ teaspoons baking soda
powder. Open the lid, stir the bottom, replace the lid,
¼ teaspoon unprocessed salt
1 teaspoon nutritional yeast and grind again until the powder is uniformly fine.
(optional) 3. To the ingredients in the food processor, add the
5 large eggs, at room tempera- arrowroot, baking soda, salt, and nutritional yeast (if
ture, separated using). Mix well, pour into a large mixing bowl, and
1 teaspoon pure vanilla extract set aside.
¾ cup unsweetened medium
to thick coconut milk 4. Place in the empty food processor the egg yolks,
Zest of 1 lemon vanilla, coconut milk, lemon zest, lemon juice, vine-
2 tablespoons freshly squeezed gar, and poppy seeds. Mix well and then let the mix-
lemon juice ture sit while you beat the egg whites.
1 teaspoon apple cider vinegar 5. In a medium-size mixing bowl, beat the egg whites
½ cup poppy seeds
until stiff but not dry.
6. Pour the wet mixture from the food processor into the
dry mixture. Stir briefly to form a smooth batter.
7. Fold the beaten egg whites gently into the batter in
three parts. Fold; do not stir.

continues . . .

CAKES AND CUPCAKES 37

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Poppy-Seed Hot Fudge Sundae Cake (continued)

8. Pour the batter into the baking pan(s).

Bake for 40 to 50 minutes, or until a
toothpick inserted into the center
comes out clean. Don’t peek! Let cool
for 10 minutes in the pan. For a Bundt
pan, pick up the cake pan with hot
pads, and gently move the pan from
side to side to see whether the cake is
loose. If it is sticking, carefully insert a
plastic knife to loosen the cake around
the center tube and sides. Then gently
invert the cake onto a serving plate
or rack and continue to let cool 30
minutes. For loaf pans, let cool 10
minutes and transfer the cake from the
pans to a rack to cool for an additional
30 minutes.

38 PALEO DESSERTS
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 Red Velvet Cake or Cupcakes

This cake is a luscious deep red color because it includes beets. I think it’s even yummier than my
mom’s. It is moist and very tasty with either basic Crème Cheese Frosting (page 179) or Raspberry
Crème Cheese Frosting (page 180). It took twelve trials for me to finally get this recipe’s rich bur-
gundy color and velvety texture. And let me tell you, that’s a lot of beets! So, in any event, I hope
you truly enjoy it. For best results, follow this recipe exactly.

[ YIELD: One double-layer 8-inch round cake or 12 regular cupcakes • EQUIPMENT NEEDED: A food
processor; any style blender; and a digital scale, as apples and beets vary in size ]

1¼ cups Just Like Sugar Table 1. Preheat the oven to 350°F (if you want your cake or
Top natural chicory root cupcakes to dome, follow the instructions on page
sweetener (not Baking). A 27). Grease and lightly dust with coconut flour or ar-
second choice is 1²⁄³ cups
Organic Zero Erythritol.
rowroot powder two 8-inch round cake pans or a 12-
1¼ cups medium-shredded cupcake pan.
unsweetened coconut flakes 2. In a dry food processor fitted with the “S” blade, grind
(not coconut flour) the sweetener to a very fine powder.
¼ cup arrowroot powder 3. Add the shredded coconut to the sweetener in the
½ teaspoon baking powder food processor. Spin it for a minute until a very fine
¼ teaspoon unprocessed salt
1 teaspoon nutritional yeast powder. Open the lid, stir the bottom, replace the lid,
(optional) and grind again until the powder is uniformly fine.
1 tablespoon pure cacao powder 4. To the ingredients in the food processor, add the arrow-
1 large beet, cubed and lightly root, baking powder, salt, nutritional yeast, and cacao
steamed (170 grams) powder. Mix well and pour into a large mixing bowl.
4 large eggs, at room
temperature
5. For the wet ingredients, it is better to use a blender for
¼ tart apple, unpeeled, a smooth red color. Place in the blender the beet,
cored, and cut into chunks eggs, apple, vanilla, almond extract, and yacón syrup
(50 grams) (if using). Blend very well until the beet and apple are
1 tablespoon pure vanilla liquefied and smooth.
extract 6. Pour the wet ingredients into the dry ingredients. Stir
½ teaspoon almond extract
1 tablespoon raw yacón syrup briefly until smooth.
(optional, for a caramel 7. Pour the batter into the prepared baking pan(s). Bake
flavor) cupcakes for 20 to 25 minutes, or 8-inch layers for
25 to 35 minutes, until a toothpick inserted into
the center comes out clean. Let cool completely in
the pan(s) on a rack.

variation Red Velvet Mini-Cupcakes: Follow the recipe above, using a 24-compartment mini muffin tin.
Bake the mini cupcakes for 14 to 18 minutes. Let cool for 15 minutes in the pan, and then transfer to a rack
or serving plate.

CAKES AND CUPCAKES 39

9780738216430-text_barthelemy 9/4/12 9:59 AM Page 40

 Spicy Carrot Ginger Cake

This Carrot Ginger Cake is moist and alive with flavor. Fresh carrot, apple, and nuts add whole-
food nutrition and keep the cake moist. It goes perfectly with basic Crème Cheese Frosting (page
179) or Orange Buttercream Frosting (page 176). For the most delicious flavor and texture,
follow this recipe exactly.

[ YIELD: One 9 by 13-inch sheet cake or one double-layer 8-inch round cake • EQUIPMENT NEEDED:
A food processor and a digital scale, as carrots and apples vary in size ]

1¹⁄³ cups Just Like Sugar 2 teaspoons ground cinnamon Zest of 1 orange
Table Top natural chicory ¼ teaspoon grated nutmeg 2 inches fresh ginger,
root sweetener (not Bak- ¼ teaspoon ground cloves chopped or grated (about
ing). A second choice is ¼ teaspoon ground allspice 20 grams)
1¾ cups Organic Zero ½ cup chopped nuts, soaked 1 tablespoon pure vanilla
Erythritol. if possible (see page 10) extract
1¹⁄³ cups medium-shredded ½ cup raisins (optional; these ½ teaspoon maple flavoring
unsweetened coconut are high in sugars) (optional)
flakes (not coconut flour) 2½ carrots, cut into 1-inch 1 tablespoon raw yacón syrup
¼ cup arrowroot powder pieces (250 grams) (optional, for a caramel
1 teaspoon baking soda 4 large eggs, at room flavor)
1 teaspoon baking powder temperature
½ teaspoon unprocessed salt ½ tart apple, unpeeled,
1 teaspoon nutritional yeast cored, and cut into chunks
(optional) (100 grams)

1. Preheat the oven to 350°F. Grease powder. Open the lid, stir the bot-
and lightly dust with coconut flour tom, replace the lid, and grind again
or arrowroot powder one 9 by 13- until the powder is uniformly fine.
inch pan or two 8-inch round cake 4. To the ingredients in the food pro-
pans. cessor, add the arrowroot, baking
2. In a dry food processor fitted with the soda, baking powder, salt, nutritional
“S” blade, grind the sweetener to a yeast, cinnamon, nutmeg, cloves,
very fine powder. and allspice. Mix well and pour into
3. Add the shredded coconut to the a large mixing bowl. Add the nuts
sweetener in the food processor. and raisins (if using) to the bowl,
Spin it for a minute until a very fine and stir.

continues . . .

40 PALEO DESSERTS
9780738216430-text_barthelemy 9/4/12 9:59 AM Page 41

Spicy Carrot Ginger Cake (continued)

5. Place in the empty food processor the 7. Pour the batter into the prepared baking
carrots, eggs, apple, orange zest, gin- pan(s). Bake for 35 to 40 minutes, or
ger, vanilla, maple flavoring (if using), until a toothpick inserted into the
and yacón syrup (if using). Mix well, center comes out clean. Let cool for
until the carrot and apple are well 2 hours in the pan(s) or on a rack.
liquefied.
6. Pour the wet ingredients into the dry
mixture. Stir briefly to incorporate.

variation Spicy Carrot Ginger Mini Cupcakes: Follow the

recipe above, using a 24-compartment mini muffin tin. Bake
the mini cupcakes for 14 to 18 minutes. Let cool for 15 min-
utes in the pan, and then transfer to a rack or serving plate.

CAKES AND CUPCAKES 41

9780738216430-text_barthelemy 9/4/12 9:59 AM Page 42

 Strawberry Shortcake

A luscious treat in the summer or any time of year, this is a triple-layer Strawberry Shortcake you
won’t forget. The Paleo version uses coconut sponge cake, which is light, easy, and absorbs the
strawberry juices perfectly. Make it in three steps: First blend the Whipped Crème Topping, then
bake the cake, and last, prepare the strawberries. For best results, follow this recipe exactly.

[ YIELD: One triple-layer 8-inch round shortcake with all the trimmings • EQUIPMENT NEEDED: Any
style blender, a food processor, and either a standing or handheld mixer ]

3 cups 5-Minute Whipped 1. Prepare the 5-Minute Whipped Crème Topping.

Crème Topping (page 174) 2. Prepare the White Coconut Sponge Cake batter and
1 recipe White Coconut Sponge bake in three 8-inch round cake pans.
Cake (page 47)
2 pounds fresh strawberries 3. Let the cake cool in the pan for 15 minutes, cover with
¼ cup Just Like Sugar Table a towel, and refrigerate to keep the layers firm.
Top natural chicory root 4. Wash and drain the strawberries. Take about six of the
sweetener (not Baking). prettiest strawberries, cut them in half, and reserve
A second choice is ¹⁄³ cup for the top of the cake. In a medium-size mixing
Organic Zero Erythritol.
bowl, dice or crush one-quarter of the remaining
2 tablespoons filtered water
strawberries (it’s easy with a pastry cutter). Slice the
rest of the strawberries very thinly and place them in
the mixing bowl. Sprinkle with the sweetener and
water, and stir to macerate. Chill until ready to as-
semble the shortcake.
5. To assemble: Place one cake layer on a large serving
plate. Spread it with one-third of the macerated
strawberries and juices. Make sure the berries lie flat,
so the next layer of cake will be stable. Spread one-
third of the Whipped Crème on top. Place the sec-
ond cake layer on top and press flat. Repeat the
above process. Place the third cake layer on top.
Spread it with the last third of the Whipped Crème
and spoon the rest of the macerated strawberries on
top. Garnish the top with the reserved halved straw-
berries. Chill the cake until serving. It is best to enjoy
immediately, as shortcakes are delicate.

42 PALEO DESSERTS
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 Tiramisu

Tiramisù means “pick-me-up” in Italian. A favorite dessert worldwide, it definitely does that, with
layers of luscious pastry cream, espresso syrup, and chocolate. This Paleo version is every bit as
delicious as the cake you’ll taste in Rome or Florence. As tiramisu is traditionally served in squares,
I use two 8 by 11-inch tart pans with removable bottoms for the cake, and serve it on a rectangular
platter. It’s worth the investment in pans and platter, as everyone goes crazy for this dessert and I
make it a lot. However, if you don’t have the rectangular setup, it comes out just as good with two
8- or 9-inch square cake pans. For the best flavor and texture, follow this recipe exactly.

[ YIELD: 12 to 16 servings • EQUIPMENT NEEDED: A food processor and any style blender ]

1 recipe Vanilla Pastry Cream 1. Make the pastry cream, pour it into a bowl, and chill
with Coconut (page 186), well.
Vanilla Pastry Cream with 2. Make the Yellow Birthday Cake, baking it in two 8 by
Cashews (page 185), or
Chocolate Bavarian Cream 11-inch tart pans with removable bottoms, or two
Filling (page 100) 8- or 9-inch round cake pans. Let cool completely in
1 recipe Yellow Birthday Cake the pans.
(page 31) 3. For the espresso syrup: In a 1-cup glass measuring cup
1 tablespoon pure cacao or a small dish, stir together the sweetener, warm
powder
water, coffee powder, and maple flavoring (if using).
Stir until the crystals dissolve. (Do not add the tradi-
ESPRESSO SYRUP
tional 1 tablespoon of Sambuca [anise liqueur] that
½ cup Just Like Sugar Table
Top natural chicory root is part of the traditional recipe—it is not Paleo.)
sweetener (not Baking). 4. To assemble: Remove one cake layer from its baking
A second choice is ²⁄³ cup pan and flip it onto a serving dish. This is easier with
Organic Zero Erythritol. a removable-bottom pan. Brush it with half of the
1 cup warm filtered water espresso syrup. With a fork, poke holes in the cake
2 teaspoons instant decaf-
so it can soak up lots of syrup like a sponge. Spread
feinated coffee powder or
crystals evenly with half of the chilled pastry cream (smooth
1 teaspoon maple flavoring out so it is flat).
(optional) 5. Place the second layer of cake on top of this, soak it
with the rest of the espresso syrup, and spread evenly
with the rest of the pastry cream.
6. Garnish the top with a dusting of cacao powder. (It’s
easy to dust with a fine-mesh tea strainer.) Mamma
mia! I’m in Italy!

CAKES AND CUPCAKES 43

9780738216430-text_barthelemy 9/4/12 9:59 AM Page 44

 Tres Leches Cake

The original Latino Tres Leches Cake is a buttery cake soaked in evaporated milk and condensed
milk, and covered with whipped cream. I think this dairy-free Paleo version is incredible—even
better than the original (shh . . . don’t tell anyone!). And while it looks complicated, it’s really easy—
I promise. Just soak a double-layer cake in sweet coconut milk and top with 5-Minute Whipped
Crème Topping. Follow this recipe exactly and you’ll be pleased with the results.

[ YIELD: One double-layer 8-inch round or one 8 by 11-inch rectangular cake • EQUIPMENT NEEDED:
A food processor, any style blender, and a large serving platter with edges that curve upward a bit, to
hold juices ]

3 cups 5-Minute Whipped 1. Make the 5-Minute Whipped Crème Topping. Set
Crème Topping(page 174) aside at room temperature.
1 recipe Yellow Birthday Cake 2. Prepare the Yellow Birthday Cake, baking in two 8-
(page 31)
inch round cake pans or two 8 by 11-inch rectangu-
lar sheet pans. Let cool for 1 hour in the pan, then
SWEET COCONUT MILK
chill until ready to assemble.
1½ cups unsweetened
coconut milk (thinner will 3. For the sweet coconut milk: Place the coconut milk,
absorb better into the cake) vanilla, sweetener, coconut oil, and salt in any style
1 teaspoon pure vanilla extract blender. Blend until smooth.
¾ cup Just Like Sugar Table 4. To assemble the Tres Leches cake: With a thin knife,
Top natural chicory root release one cake layer from its pan and place it on a
sweetener (not Baking). I do
not recommend erythritol, large serving platter. Pierce it all over with the tines
as you may taste the crystals. of a fork, and slowly pour half of the Sweet Coconut
2 to 3 tablespoons coconut oil Milk over the cake, allowing it to soak in for 30 min-
Pinch of unprocessed salt utes to 8 hours or overnight. Spread one-third of
2 tablespoons raw yacón syrup the Whipped Crème over this layer. Keep the cake
(optional, for drizzling as
chilled, if possible, so it will stay firm.
you serve)
5. Repeat with the second layer: Place it on top, poke
holes gently with tines of a fork, and slowly pour
the remaining Sweet Coconut Milk over it, allowing
it to soak in for several hours or overnight. Frost
the top and sides of the cake with the remaining
Whipped Crème. Serve cold with a drizzle of raw
yacón syrup (if using), for a flavor of dulce de leche.
Muy delicioso!

44 PALEO DESSERTS
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Whole Apple Spice Cake with Orange Maple Glaze

This is a rich cake made with whole apple, spices, and nuts. Easy to make in the food processor, it
is a dense and satisfying breakfast, lunchbox treat, snack, or dessert. The soft texture and sweet
apple flavor made this cake a favorite with my tasters. The easy Orange Maple Glaze is optional
and adds a luscious sheen on top of the cake. You can also skip the glaze and serve with Orange
Crème Cheese Frosting (page 180) or Orange Buttercream Frosting (page 176). For the most out-
standing flavor and texture, please follow this recipe exactly.

[ YIELD: One 9 by 13-inch sheet cake or one double-layer 8-inch round cake • EQUIPMENT NEEDED: A
food processor and a digital scale, as apples vary in size ]

CAKE 1 teaspoon baking powder 1½ cups coarsely chopped nuts,

1²⁄³ cups Just Like Sugar Table 4 large eggs, at room soaked if possible (see page 10)
Top natural chicory root temperature ½ cup raisins (optional; these
sweetener (not Baking). 2 large tart apples, unpeeled, are high in sugar)
A second choice is 2¼ cups cored, and cut into large
Organic Zero Erythritol. pieces (400 grams) ORANGE MAPLE GLAZE
1²⁄³ cups medium-shredded 1 teaspoon pure vanilla 2 tablespoons boiling filtered
unsweetened coconut flakes extract water
(not coconut flour) Zest of 1 orange 3 tablespoons Just Like Sugar
¼ cup arrowroot powder 2 inches fresh ginger, Table Top natural chicory
½ teaspoon unprocessed salt chopped or grated (about root sweetener (not Baking)
2 teaspoons ground cinnamon 20 grams) Zest of ½ orange
½ teaspoon ground cloves 2 tablespoons raw yacón 1 tablespoon raw yacón syrup
½ teaspoon grated nutmeg syrup (optional) ¼ teaspoon maple flavoring
½ teaspoon ground allspice 1 teaspoon maple flavoring
2 teaspoons baking soda (optional)

1. Preheat the oven to 350°F. Grease a tom, replace the lid, and grind again
9 by 13-inch pan or two 8-inch until the powder is uniformly fine.
round cake pans. Dust with coconut 4. To the ingredients in the food processor,
flour or arrowroot powder. add the arrowroot, salt, cinnamon,
2. In a dry food processor fitted with the cloves, nutmeg, allspice, baking soda,
“S” blade, grind the sweetener to a and baking powder. Mix well.
very fine powder. 5. To the dry ingredients in the food pro-
3. Add the shredded coconut to the cessor, add the eggs, apple, vanilla,
sweetener in the food processor. orange zest, ginger, yacón syrup,
Spin it for a minute until a very fine and maple flavoring (if using). Mix
powder. Open the lid, stir the bot- well but briefly until the apple is

continues . . .

CAKES AND CUPCAKES 45

9780738216430-text_barthelemy 9/4/12 9:59 AM Page 46

Whole Apple Spice Cake with Orange Maple Glaze (continued)

mostly liquefied. A few apple chunks yacón syrup, and maple flavoring. Stir
are yummy. Then pulse in the nuts and well.
raisins (if using) so they remain in 8. After the cake has been baking for 35
large pieces. minutes, open the oven door and
6. Pour the batter into the prepared baking pour the glaze on top of the cake. You
pan(s). Bake for 45 to 50 minutes. should hear it sizzle—that’s a good
7. While the cake bakes, prepare the Or- sign. Then finish baking for the full 45
ange Maple Glaze (if using): In a 1-cup to 50 minutes. The glaze will bake into
glass measure or a small heatproof a sweet crust. Test for doneness; a
cup, place the boiling water followed toothpick inserted into the center
by the sweetener. Stir with a small should come out clean. Let cool for
whisk or spoon until the sweetener 2 hours in the pan on a rack before
dissolves. Then add the orange zest, cutting.

46 PALEO DESSERTS
9780738216430-text_barthelemy 9/4/12 9:59 AM Page 47

 White Coconut Sponge Cake

This white sponge cake is so moist and flavorful, no one will ever guess it’s completely grain-free
and Paleo (in fact, I recommend not telling people until they gush over how amazing it is). This is
the perfect cake for birthdays, weddings, or other special occasions. It is very flavorful with Choco-
late Crème Cheese Frosting (page 181) or Raspberry Buttercream Frosting (page 176) but, of course,
feel free to play by pairing it with any of the fillings and frostings in this book. For best results, follow
the recipe exactly.

[ YIELD: One triple-layer 8-inch cake • EQUIPMENT NEEDED: A food processor ]

Frosting of your choice 1. Prepare the frosting of your choice.

2 cups Just Like Sugar Table 2. Preheat the oven to 350°F. Cut parchment paper cir-
Top natural chicory root cles to line three 8-inch round cake pans.
sweetener (not Baking).
3. In a dry food processor fitted with the “S” blade, grind
A second choice is 2²⁄³ cups
Organic Zero Erythritol. the sweetener to a very fine powder.
2 cups medium-shredded 4. Add the shredded coconut to the sweetener in the
unsweetened coconut flakes food processor. Spin it for a minute until a very fine
(not coconut flour) powder. Open the lid, stir the bottom, replace the lid,
6 tablespoons arrowroot powder and grind again until the powder is uniformly fine.
1 teaspoon baking soda
1 teaspoon baking powder 5. To the ingredients in the food processor, add the ar-
½ teaspoon unprocessed salt rowroot, baking soda, baking powder, and salt. Mix
1 cup thick unsweetened well, pour into a large mixing bowl, and set aside.
coconut milk, or ½ cup thin 6. Place in the empty food processor the coconut milk,
1 teaspoon pure vanilla extract vanilla, and almond extract. Mix well and then let the
½ teaspoon almond extract
mixture sit while you beat the egg whites.
10 large egg whites
7. With an electric mixer in a medium-size mixing bowl,
beat the egg whites at medium speed until foamy.
Gradually increase to high speed until the peaks are
soft but not dry.
8. Pour the wet ingredients from the food processor into
the dry mixture. Mix the batter briefly and thoroughly.
9. With a rubber spatula, gently fold the beaten egg
whites into the batter in three parts.
10. Pour the batter into the prepared cake pans and spread
it out flat. Bake for 23 to 28 minutes, or until a tooth-
pick inserted into the middle of the cake comes out
clean. Don’t peek or the cake may fall. Check on it
after 20 minutes, as the cake can easily dry out. Let
cool for about 30 minutes in the pan on a rack.

CAKES AND CUPCAKES 47

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 Applesauce Cupcakes

These Applesauce Cupcakes come alive with flavor from the fresh apple and ginger. Instead of
cooking the applesauce, you’ll grind whole raw apples in a food processor. Apples are high in pectin,
so the result is fluffy, moist cupcakes that hold together with a delicious flavor. I suggest trying these
with Crème Cheese Frosting (page 179) or Orange Buttercream Frosting (page 176). For the best
texture and flavor, follow the recipe exactly.

[ YIELD: 24 mini cupcakes or 10 regular cupcakes • EQUIPMENT NEEDED: A food processor and a

digital scale, as apples vary in size ]

1 tablespoon finely ground 1. Preheat the oven to 350°F. Grease and flour or line
golden flaxseeds with cupcake liners twenty-four compartments of a
3 large eggs, at room mini cupcake pan or ten compartments of a regular
temperature
²⁄³ cup Just Like Sugar Table cupcake pan. See cupcake rising tips page 27.
Top natural chicory root 2. In a bowl, stir the ground flaxseeds with the eggs and
sweetener (not Baking). let them soak for 10 minutes.
A second choice is 7⁄8 cup 3. In a dry food processor fitted with the “S” blade, grind
Organic Zero Erythritol. the sweetener to a very fine powder.
²⁄³ cup medium-shredded
4. Add the shredded coconut to the sweetener in the
unsweetened coconut flakes
(not coconut flour) food processor. Spin it for a minute until a very fine
2 tablespoons arrowroot powder powder. Open the lid, stir the bottom, replace the lid,
½ teaspoon baking soda and grind again until the powder is uniformly fine.
1⁄8 teaspoon unprocessed salt
5. To the ingredients in the food processor, add the ar-
1 tablespoon ground cinnamon rowroot, baking soda, salt, cinnamon, and nutmeg.
¼ teaspoon grated nutmeg
¾ tart apple, unpeeled, cored, Mix well.
and cut into ½-inch pieces 6. To the dry ingredients in the food processor, add the
(130 grams) flaxseed mixture, apple, orange zest, ginger, and
Zest of 1 orange vanilla. Mix briefly and thoroughly until the apple
1 inch fresh ginger, chopped is liquefied.
or grated, or ¼ teaspoon
7. Add the nuts and pulse briefly so they remain in large
ground ginger
½ tablespoon pure vanilla pieces.
extract 8. Pour the batter into the prepared baking pan. Bake
½ cup chopped nuts, soaked mini cupcakes for 14 to 18 minutes, regular cupcakes
if possible (see page 10) for 18 to 20 minutes. Don’t peek!
9. Let cool for 1 hour in the pan, then frost and serve.

48 PALEO DESSERTS
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 Carrot Mini Cupcakes

These carrot cupcakes are fluffy, sweet, and spicy, just like my mother’s. Pure shredded coconut
gives them a moist texture that’s low in carbs, grain-free, and—dare I say—mightily divine. They
pair well with Cinnamon Crème Cheese Frosting (page 180) or basic Crème Cheese Frosting (page
179). For best results, follow this recipe exactly.

[ YIELD: 24 mini cupcakes or 10 regular cupcakes • EQUIPMENT NEEDED: A food processor and a

digital scale, as carrots and apples vary in size ]

1 tablespoon finely ground 1. Preheat the oven to 350°F (if you want your cupcakes
golden flaxseeds to dome, follow the instructions on page 27). Grease
3 large eggs, at room and flour or line with cupcake liners twenty-four
temperature
¾ cup Just Like Sugar Table
compartments of a mini cupcake pan or ten com-
Top natural chicory root partments of a regular cupcake pan.
sweetener (not Baking). 2. In a bowl, stir the flaxseeds with the eggs and let them
A second choice is 1 cup soak for 10 minutes.
Organic Zero Erythritol. 3. In a dry food processor fitted with the “S” blade, grind
¾ cup medium-shredded the sweetener until it is a very fine powder.
unsweetened coconut flakes
(not coconut flour) 4. Add the shredded coconut to the sweetener in the
1 tablespoon arrowroot powder food processor. Spin it for a minute until a very fine
½ teaspoon baking soda powder. Open the lid, stir the bottom, replace the lid,
1⁄8 teaspoon unprocessed salt
and grind again until the powder is uniformly fine.
2 teaspoons ground cinnamon 5. To the ingredients in the food processor, add the
¼ teaspoon grated nutmeg
¼ teaspoon ground cloves
arrowroot, baking soda, salt, cinnamon, nutmeg,
¼ teaspoon ground allspice cloves, and allspice. Mix well.
1 raw carrot (100 grams) cut 6. To the dry ingredients in the food processor, add the
into 1-inch chunks, including flaxseed mixture, carrot, apple, orange zest, ginger,
peel and vanilla. Mix briefly and thoroughly until the car-
¼ tart apple, unpeeled, cored rot pulp is mostly liquefied and evenly distributed.
(45 grams)
Zest of ½ orange 7. Add the nuts and pulse briefly so they remain in large
1 inch fresh ginger, chopped chunks.
or grated, or ¼ teaspoon 8. Fill the cupcake pans about three-quarters full. Bake
ground mini cupcakes for 12 to 14 minutes, regular cupcakes
½ tablespoon pure vanilla for 18 to 20 minutes. Do not peek!
extract
¼ cup chopped nuts, soaked if
9. Let cool for 1 hour in the pan. Frost and serve. Leftover
possible (see page 10) cupcakes will keep at room temperature for several
days, or longer in the refrigerator.

CAKES AND CUPCAKES 49

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 Chocolate Cupcakes

When I feel a need for chocolate cupcakes, I go for these dark beauties. They have a rich, chocolaty
flavor and use both 100% cacao and carob for a deep mahogany color. Beaten egg whites give them
a better rise and smoother texture. Frost them with Chocolate Crème Cheese Frosting (page 181),
Chocolate Buttercream Frosting (page 177), or Chocolate Espresso Buttercream Frosting (page
178). For best results, follow this recipe exactly.

[ YIELD: 12 regular cupcakes • EQUIPMENT NEEDED: A food processor; any style blender; a standing
mixer or handheld mixer; and a digital scale, as apples vary in size ]

2¼ cups Just Like Sugar Table 1. Preheat the oven to 350°F (if you want your cupcakes
Top natural chicory root to dome, follow the instructions on page 27). Line a
sweetener (not Baking). twelve-cupcake pan, or grease and dust with cacao
A second choice is 3 cups
Organic Zero Erythritol. powder.
1½ cups medium-shredded 2. In a dry food processor fitted with the “S” blade, grind
unsweetened coconut flakes the sweetener to a very fine powder.
(not coconut flour) 3. Add the shredded coconut to the sweetener in the
¼ cup arrowroot powder food processor. Spin it for a minute until a very fine
¾ cup pure cacao powder
powder. Open the lid, stir the bottom, replace the lid,
¼ cup carob powder
1 teaspoon baking soda and grind again until the powder is uniformly fine.
¼ teaspoon plus a pinch 4. To the ingredients in the food processor, add the
unprocessed salt arrowroot, cacao powder, carob powder, baking
6 large eggs, at room soda, and salt. Mix well until the color is consistent,
temperature, separated and pour into a large mixing bowl.
½ tart apple, unpeeled,
cored and cut into chunks 5. A blender is best for the wet ingredients. Place in any
(75 grams) style blender the egg yolks, apple, orange zest, vanilla,
Zest of 1 orange vinegar, coconut milk, and yacón syrup. Blend until
1 tablespoon pure vanilla the apple pieces are completely liquefied, and set aside.
extract 6. In a medium-size mixing bowl or a standing mixer,
1 teaspoon apple cider vinegar
beat the egg whites until stiff but not dry, just until
1½ cups thick unsweetened
coconut milk, or ¾ cup thin peaks form when you lift the beaters.
1 tablespoon raw yacón syrup 7. Add the apple mixture to the dry mixture in the large
(for caramel flavor) mixing bowl. Mix briefly but well enough so no
lumps remain. Then fold in the beaten egg whites in
three parts. Fold slowly and do not stir.

continues . . .

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Chocolate Cupcakes (continued)

8. Pour the batter into the prepared cup-

cake pan. Bake for 20 to 22 minutes, or variation German Chocolate Cupcakes:
until a toothpick inserted into the cen- Frost with Coconut Frosting (page 183).


ter comes out clean. Let cool for 30
minutes in the pan on a rack.

Fluffy Lemon Cupcakes

These Fluffy Lemon Cupcakes are delicate and light, filled with tangy citrus flavor. They’re perfect
when paired with Lemon Buttercream Frosting (page 176) or Lemon Crème Cheese Frosting (page
180). For perfect results, follow this recipe exactly.

[ YIELD: 12 regular cupcakes • EQUIPMENT NEEDED: A food processor ]

1²⁄³ cups Just Like Sugar Table 1. Preheat the oven to 350°F (if you want your cupcakes
Top natural chicory root to dome, follow the instructions on page 27). Grease
sweetener (not Baking). a twelve-cupcake pan and dust with coconut flour or
A second choice is 2¼ cups
Organic Zero Erythritol.
arrowroot powder.
1²⁄³ cups medium-shredded 2. In a dry food processor fitted with the “S” blade, grind
unsweetened coconut flakes the sweetener to a very fine powder.
(not coconut flour) 3. Add the shredded coconut to the sweetener in the
3 tablespoons arrowroot food processor. Spin it for a minute until a very fine
powder powder. Open the lid, stir the bottom, replace the lid,
½ teaspoon baking powder
½ teaspoon baking soda and grind again until the powder is uniformly fine.
¼ teaspoon unprocessed salt 4. To the ingredients in the food processor, add the
Zest of 2 lemons arrowroot, baking powder, baking soda, and salt.
¼ cup freshly squeezed lemon Mix well.
juice 5. To the dry ingredients in the food processor, add the
4 large eggs, at room
temperature
lemon zest, lemon juice, eggs, and vanilla. Mix briefly.
1½ teaspoons pure vanilla 6. Pour the batter into the prepared baking pan. Bake for
extract 20 to 24 minutes, or until a toothpick inserted into
the center comes out clean. Let cool completely on a
rack before removing from the pan. Frost and enjoy!

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 Gingerbread Cupcakes

It doesn’t need to be the holidays to enjoy gingerbread. You can enjoy these cupcakes any time of
year. They are moist, have a nice ginger zing to them, and are alive with flavor. They taste delish
with Maple Crème Cheese Frosting (page 180) or Salted Caramel Buttercream Frosting (page 176).
For the best flavor and texture, follow this recipe exactly.

[ YIELD: 12 regular cupcakes or one 9-inch square cake • EQUIPMENT NEEDED: A food processor and
digital scale, as apples vary in size ]

3 tablespoons finely ground 1. Preheat the oven to 350°F (if you want your cupcakes
dark flaxseeds or cake to dome, follow the instructions on page 27).
3 large eggs, at room Grease a twelve-cupcake pan or 9-inch square pan.
temperature
1¼ Just Like Sugar Table Top
2. In a bowl, stir the ground flaxseeds with the eggs and
natural chicory root sweet- let them soak for 10 minutes.
ener (not Baking). A second 3. In a dry food processor fitted with the “S” blade, grind
choice is 1²⁄³ cups Organic the sweetener to a very fine powder.
Zero Erythritol. 4. Add the shredded coconut to the sweetener in the
1¾ cups medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes
(not coconut flour) powder. Open the lid, stir the bottom, replace the lid,
¼ cup arrowroot powder and grind again until the powder is uniformly fine.
1 teaspoon baking soda 5. To the ingredients in the food processor, add the
1 tablespoon carob powder arrowroot, baking soda, carob powder (if using), cin-
(optional, for rich flavor and namon, ginger, cloves, and salt. Mix until the color
dark color)
2 teaspoons ground cinnamon
is uniform.
2 teaspoons ground ginger 6. To the dry ingredients in the food processor, add the
½ teaspoon ground cloves flaxseed mixture, yacón syrup, vanilla, vinegar, apple,
¾ teaspoon unprocessed salt and maple flavoring (if using). Mix very briefly, just
¼ cup raw yacón syrup until the apple is liquefied.
(optional) 7. Add the chopped nuts and pulse in very briefly, just a
2 teaspoons pure vanilla
extract second or two. Pour into the prepared baking pan.
1 teaspoon apple cider vinegar Bake regular cupcakes for 20 to 25 minutes, a 9-inch
or freshly squeezed lemon square cake for 35 to 40 minutes, or until a toothpick
juice inserted into the center comes out clean. Let cool for
¾ tart apple, unpeeled, cored, 1 hour in the pan.
and cut into chunks (about
150 grams)
½ teaspoon maple flavoring
(optional)
1 cup chopped nuts, soaked if
possible (see page 10)

52 PALEO DESSERTS
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Cooking is like lovemaking. It should be

entered into with abandon or not at all.
—HARRIET VAN HORNE

MU F F I N S AN D B R E AD S

53
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Blueberry Muffins with Lemon Streusel Topping

A classic comfort food for me, these Blueberry Muffins are sweet and fluffy. The lemon streusel top-
ping gives a tart, crunchy addition to this tasty muffin. Or skip the streusel topping and serve with
Lemon Crème Cheese Frosting (page 180), if you prefer. Because blueberries soften while baking
and sometimes sink to the bottom, I’ve noticed that it’s easier to use cupcake liners and frozen
berries. For the best results, follow these instructions exactly.

[ YIELD: 12 regular muffins • EQUIPMENT NEEDED: A food processor ]

LEMON STREUSEL TOPPING 1. Preheat the oven to 350°F (if you want your muffins to
1 tablespoon Just Like Sugar dome, follow the instructions on page 27). Line a
Table Top natural chicory twelve-cupcake with cupcake liners. You definitely
root sweetener (not Baking)
need the liners for this recipe.
Zest of 1 lemon
2 tablespoons medium-shredded 2. Make the Lemon Streusel Topping (if using): In a small
unsweetened coconut flakes bowl, stir together the sweetener, lemon zest, co-
(not coconut flour) conut, nuts, and nutmeg.
3 tablespoons diced nuts, soaked 3. For the muffins: In a dry food processor fitted with the
if possible (see page 10) “S” blade, grind the sweetener to a fine powder.
¼ teaspoon grated nutmeg
4. Add the shredded coconut to the sweetener in the
food processor. Spin it for a minute until a very fine
MUFFINS
powder. Open the lid, stir the bottom, replace the lid,
1 cup plus 2 tablespoons Just
Like Sugar Table Top natural and grind again until the powder is uniformly fine.
chicory root sweetener (not 5. To the ingredients in the food processor, add the arrow-
Baking). A second choice root, baking soda, baking powder, and salt. Mix well
is 1½ cups Organic Zero and place a mixing bowl.
Erythritol. 6. Place in the empty food processor the eggs, vanilla, and
1 cup plus 2 tablespoons
medium-shredded unsweet- coconut milk, and mix well. Add the wet ingredients
ened coconut flakes (not to the dry ingredients in the mixing bowl and stir
coconut flour) briefly to incorporate. Place the frozen blueberries in
3 tablespoons arrowroot powder last and stir gently until evenly distributed.
½ teaspoon baking soda 7. Fill the cupcake pan about three-quarters full. Sprinkle
¼ teaspoon baking powder
each with Lemon Streusel Topping (if using). Bake
¼ teaspoon unprocessed salt
4 large eggs, at room for 20 to 25 minutes, or until a toothpick inserted
temperature into the center comes out clean. Let cool completely
2 teaspoons pure vanilla extract in the pan on a rack before removing from the pan.
¼ cup thick unsweetened
coconut milk, or 2 table-
spoons thin
1½ cups frozen blueberries
(keep frozen until adding,
to stay more intact while
baking)
MUFFINS AND BREADS 55
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 Flax Muffins

These spicy muffins are high-fiber, low-carb, nutritious, and totally tasty. Great for breakfast or a
sweet pick-me-up, this recipe gives you a choice of three flavors: fresh apple, carrot, or sweet potato,
so you can use what is available in your kitchen and suits your mood. These muffins are to die for
with Apple Butter (page 187) or Maple Crème Cheese Frosting (page 180). For best results, follow
this recipe exactly.

[ YIELD: 12 regular muffins • EQUIPMENT NEEDED: A food processor and a digital scale, as apples
vary in size ]

1 cup Just Like Sugar Table 1. Preheat the oven to 350°F (if you want your muffins to
Top natural chicory root dome, follow the instructions on page 27). Grease a
sweetener (not Baking). twelve-cupcake pan.
A second choice is 1¹⁄³ cups
Organic Zero Erythritol. 2. In a dry food processor fitted with the “S” blade, grind
1¼ cups medium-shredded the sweetener to a very fine powder.
unsweetened coconut flakes 3. Add the shredded coconut to the sweetener in the
(not coconut flour) food processor. Spin it for a minute until a very fine
²⁄³ cup finely ground dark or powder. Open the lid, stir the bottom, replace the lid,
golden flaxseeds, not soaked
and grind again until the powder is uniformly fine.
1 teaspoon baking soda
½ teaspoon baking powder 4. To the ingredients in the food processor, add the
¼ teaspoon unprocessed salt ground flaxseeds, baking soda, baking powder, salt,
2 teaspoons ground cinnamon cinnamon, and nutmeg. Mix well.
¼ teaspoon grated nutmeg 5. To the dry ingredients in the food processor, add the
3 large eggs, at room eggs, yacón syrup, vanilla, vinegar, maple flavoring (if
temperature
1 teaspoon raw yacón syrup using), and your choice of apple, carrot, and ⁄ or
2 teaspoons pure vanilla sweet potato. Mix as briefly as possible, making sure
extract that the apple, carrot, or sweet potato is liquefied.
1 teaspoon apple cider vinegar 6. Pour the batter into the prepared pan. Bake for 20 to
or freshly squeezed lemon 24 minutes, or until a toothpick inserted into the
juice
center comes out clean. Let cool for 45 minutes in
½ teaspoon maple flavoring
(optional) the pan.
150 grams of your choice:
fresh tart apple, unpeeled,
cored, and cut into chunks;
grated carrot; or (my per-
sonal favorite) grated sweet
potato (about 1 cup). Or use
a mixture of all three.
1 cup chopped nuts, soaked if
possible (see page 10)

56 PALEO DESSERTS
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 Zucchini Muffins

Zucchini muffins have always been one of my favorites, even before I went Paleo. Now with this
recipe I get the best of both worlds. These muffins are super tasty either plain or with the added
chocolate. Zucchini grows like crazy in my garden, and this is my favorite way to enjoy it. I like to
serve this with Cinnamon Crème Cheese Frosting (page 180) or basic Coconut Buttercream Frost-
ing (page 175). For the most delicious flavor and texture, follow this recipe exactly.

[ YIELD: 12 regular muffins or 30 mini muffins • EQUIPMENT NEEDED: A food processor and a digital
scale, as zucchini vary in size ]

ZUCCHINI MUFFINS 1. Preheat the oven to 350°F (if you want your muffins to
2 tablespoons finely ground dome, follow the instructions on page 27). Grease a
golden flaxseeds twelve-cupcake pan or twenty-four compartments
4 large eggs, at room
temperature
of mini cupcake pans.
1¹⁄³ cup Just Like Sugar Table 2. In a bowl, stir the ground flaxseeds with the eggs and
Top natural chicory root let them soak for 10 minutes.
sweetener (not Baking). 3. In a dry food processor fitted with the “S” blade, grind
A second choice is 1¾ cups the sweetener to a very fine powder.
Wholesome Sweeteners 4. Add the shredded coconut to the sweetener in the
Organic Zero Erythritol.
1¼ cups medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour) and grind again until the powder is uniformly fine.
1 tablespoon arrowroot powder 5. To the ingredients in the food processor, add the arrow-
1 teaspoon baking soda root, baking soda, baking powder, salt, cinnamon,
½ teaspoon baking powder
¼ teaspoon unprocessed salt
and nutmeg. Mix well.
2 teaspoons ground cinnamon 6. To the dry ingredients in the food processor, add the
¼ teaspoon grated nutmeg flaxseed mixture, vanilla, and yacón syrup. Mix as
2 teaspoons pure vanilla briefly as possible.
extract 7. Add the zucchini and nuts. Pulse very briefly, two to
2 tablespoons raw yacón syrup three times, so they remain in huge pieces, otherwise
¾ cup coarsely grated fresh
zucchini (200 grams) the zucchini will turn to mush.
1 cup coarsely chopped nuts, 8. Pour the batter into the prepared pan. Bake regular
soaked if possible (see page muffins for 20 to 25 minutes, mini muffins for 14 to
10) 18 minutes, or until a toothpick inserted into the
center comes out clean. Let cool for 30 minutes in
the pan on a rack before removing from the pan.

variation Chocolate Zucchini Muffins: In step 3, add 1⁄3 cup more Just Like Sugar Table Top
1
sweetener. A second choice is ⁄2 cup more Organic Zero Erythritol. In step 5, add 1⁄4 cup of pure
cacao powder, and voilà! You’ve got chocolate zucchini muffins.

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 Banana Bread

This spice-filled recipe is easy and moist, with lots of cinnamon, nutmeg, and cardamom. I like
banana bread in mini loaves. You can also bake it in two 8-inch round cake pans or a twelve-
cupcake pan. Whatever size you choose, it is over-the-top delicious with the Banana Crème Cheese
Frosting (page 180), Cinnamon Crème Cheese Frosting (page 180), or Banana Buttercream Frost-
ing (page 176). For best results, follow this recipe exactly.

[ YIELD: 4 mini loaves • EQUIPMENT NEEDED: A food processor and a digital scale, as bananas vary
in size ]

1 tablespoon finely ground 1. Preheat the oven to 350°F. Prepare four mini loaf pans
golden flaxseeds about 5¾ by 3¼ inches by lining with strips of parch-
4 large eggs, at room ment paper, with a few inches hanging over the
temperature
1½ cups Just Like Sugar Table edges as handles for easy removal. Or use two 8-inch
Top natural chicory root round cake pans, or a regular cupcake pan.
sweetener (not Baking). 2. In a bowl, stir the flaxseeds with the eggs and let them
A second choice is 2 cups soak for 10 minutes.
Organic Zero Erythritol. 3. In a dry food processor fitted with the “S” blade, grind
1½ cups medium-shredded
the sweetener to a fine powder.
unsweetened coconut flakes
(not coconut flour) 4. Add the shredded coconut to the sweetener in the
3 tablespoons arrowroot food processor. Spin it for a minute until a very fine
powder powder. Open the lid, stir the bottom, replace the lid,
1 teaspoon baking soda and grind again until the powder is uniformly fine.
½ teaspoon baking powder 5. To the ingredients in the food processor, add the
1 teaspoon nutritional yeast
(optional) arrowroot, baking soda, baking powder, nutritional
¼ teaspoon unprocessed salt yeast (if using), salt, cinnamon, nutmeg, cardamom,
2 teaspoons ground cinnamon and ginger. Mix well.
½ teaspoon grated nutmeg 6. To the dry ingredients in the food processor, add the
¼ teaspoon ground cardamom flaxseed mixture, banana, orange zest, vanilla, and
2 inches fresh ginger, chopped
maple flavoring (if using). Process briefly until the
or grated (about 20 grams),
or ¼ teaspoon ground banana is liquefied. Pulse in the nuts briefly so they
¾ cup mashed banana (250 remain intact.
grams) 7. Pour the batter into the prepared pans. Bake mini
Zest of ½ orange muffins for 30 to 45 minutes, 8-inch layers for 30 to
1 tablespoon pure vanilla 40 minutes, or regular cupcakes for 20 for 23 min-
extract
¼ teaspoon maple flavoring utes, or until a toothpick inserted into the center
(optional) comes out clean. Let cool in the pan before removing.
½ cup coarsely chopped nuts,
soaked if possible (see page
10)

58 PALEO DESSERTS
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 Cranberry Nut Bread

Cranberry Bread is a classic for the holidays and any time of year. This one is moist and alive with
a cranberry-orange flavor. Enjoy it plain or with Cinnamon Crème Cheese Frosting (page 180). For
the most outstanding flavor and texture, follow this recipe exactly.

[ YIELD: One 9 by 5-inch loaf or 3 mini loaves • EQUIPMENT NEEDED: A food processor and a digital
scale, as apples vary in size ]

1¼ cups Just Like Sugar Table 1. Preheat the oven to 350°F. Line with parchment paper
Top natural chicory root one 9 by 5-inch loaf pan or three mini loaf pans
sweetener (not Baking). about 5¾ by 3¼ inches.
A second choice is 1²⁄³ cups
Organic Zero Erythritol. 2. In a dry food processor fitted with the “S” blade, grind
1 cup medium-shredded the sweetener to a very fine powder.
unsweetened coconut flakes 3. Add the shredded coconut to the sweetener in the
(not coconut flour) food processor. Spin it for a minute until a very fine
¹⁄³ cup arrowroot powder powder. Open the lid, stir the bottom, replace the lid,
2 teaspoons baking powder
and grind again until the powder is uniformly fine.
½ teaspoon baking soda
½ teaspoon unprocessed salt 4. To the ingredients in the food processor, add the arrow-
1 teaspoon ground cinnamon root, baking powder, baking soda, salt, and cinna-
2 large eggs, at room mon. Mix together well.
temperature 5. To the ingredients in the food processor, add the eggs,
Zest of 1 orange orange zest, apple, vanilla, and ginger. Process as
¾ tart apple, unpeeled,
cored, and cut into chunks briefly as possible until the apple is liquefied. Do not
(150 grams) overmix.
1 teaspoon pure vanilla extract 6. Add the cranberries and walnuts. Pulse them in very
1 inch fresh ginger, chopped briefly so they remain intact.
or grated, or ¼ teaspoon 7. Pour the batter into the prepared pan(s). Bake a 9 by
ground
5-inch loaf for 45 to 55 minutes, mini loaves for 20 to
1 cup fresh or frozen unsweet-
ened cranberries 23 minutes, or until a toothpick inserted into the
²⁄³ cup coarsely chopped center comes out clean. Let cool for at least 1 hour in
walnuts or pecans, soaked if the pan, then cover and refrigerate in the pan. The
possible (see page 10) bread is easier to slice when chilled.

MUFFINS AND BREADS 59

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 Pumpkin Bread

I love this simple Pumpkin Bread for dessert or a snack. It is super quick and healthy, made with
fresh raw pumpkin or squash. Spicy and rich, it is delicious with Apple Butter (page 187), Maple
Crème Cheese Frosting (page 180), or Salted Caramel Buttercream Frosting (page 176). For best
results, follow the recipe exactly.

[ YIELD: 4 mini loaves, one 9-inch square loaf, or 8 regular muffins • EQUIPMENT NEEDED: A food
processor and a digital scale, for the pumpkin ]

2 tablespoons finely ground ¼ teaspoon baking powder ½ teaspoon maple flavoring

dark or golden flaxseeds 1 teaspoon nutritional yeast (optional)
4 large eggs, at room (optional) 1 tablespoon raw yacón syrup
temperature ¼ teaspoon unprocessed salt (optional)
1½ cups Just Like Sugar 1 tablespoon ground ¾ cup cubed and lightly
Table Top natural chicory cinnamon steamed pumpkin or squash
root sweetener (not ¼ teaspoon ground cloves (250 grams well-drained) (I
Baking). A second choice ¼ teaspoon grated nutmeg find butternut squash is
is 2 cups Organic Zero ¼ teaspoon ground cardamom sweeter, smoother, and
Erythritol. 2 inches fresh ginger, chopped more convenient. I peel and
1½ cups medium-shredded or grated (about 20 grams), cube the squash or buy a
unsweetened coconut flakes or ½ teaspoon ground prepack of cubed squash.)
(not coconut flour) Zest of ½ orange 1 cup coarsely chopped nuts,
3 tablespoons arrowroot 1 tablespoon pure vanilla soaked if possible (see page
powder extract 10)
½ teaspoon baking soda

1. Preheat the oven to 350°F. Prepare 3. In a dry food processor fitted with the
four mini loaf pans about 5¾ by “S” blade, grind the sweetener to a
3 ¼ inches, or a 9-inch square pan, very fine powder.
lined with parchment paper, with a 4. Add the shredded coconut to the sweet-
few inches hanging over the edges ener in the food processor. Spin it
for easy removal. Or prepare eight for a minute until a very fine pow-
to nine compartments of a twelve- der. Open the lid, stir the bottom,
cupcake pan with grease or cupcake replace the lid, and grind again until
liners. the powder is uniformly fine.
2. In a bowl, stir the ground flaxseeds 5. To the ingredients in the food proces-
with the eggs and let them soak for sor, add the arrowroot, baking soda,
10 minutes. baking powder, nutritional yeast (if

continues . . .

60 PALEO DESSERTS
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Pumpkin Bread (continued)

using), salt, cinnamon, cloves, nutmeg, 8. Pour the batter into the prepared pan(s).
cardamom, and ginger. Mix well and Bake mini loaves for 35 to 45 minutes,
pour into a large mixing bowl. a square loaf for 30 minutes, or regu-
6. Place in the empty food processor the lar muffins for 20 minutes, or until a
flaxseed mixture, orange zest, vanilla, toothpick inserted into the center
maple flavoring (if using), yacón syrup comes out clean. Let cool for 1 hour
(if using), and pumpkin. Mix very well in the pan, then cover and refrigerate
so the pumpkin is liquefied into tiny in the pan. Bread is easier to slice
pieces. when chilled.
7. Add the wet ingredients to the dry ingre-
dients in the mixing bowl. Add the
nuts (optional). Stir very briefly.

MUFFINS AND BREADS 61

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A balanced diet is a cookie in each hand.

—AUTHOR UNKNOWN

C O O K IE S AN D B AR S

C
ookies are my ultimate hunt-and- I suggest a good timer with a bell for cook-
gather food. And as everyone knows, ies because it’s far too easy to overbake
the critical question in eating cook- gluten-free flours, as they do not brown as
ies is this: Crispy or chewy? much as wheat flour does. In addition, cook-
Fortunately, I have a solution, no ies continue to bake after they have
matter what your answer. been removed from the oven. If
If you like your cookies chewy, overbaked, they can be dry or
keep all the ingredients at room hard (never a good thing).
temperature, especially the short- Also, I recommend using a
ening. The cookies will spread heavy cookie sheet so the tem-
more in the oven, bake faster, and perature stays uniform and the
be chewier. cookies don’t burn on the bottom.
For crispier cookies, chill the dough
before baking. When the dough is cold, they’ll
bake more slowly on the inside.

63
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 Chocolate Chip Cookies

Watch out, there’s a new cookie in town. These Chocolate Chip Cookies are sure to blow your Paleo
mind. As a suggestion, the first time you make these, consider cutting into pieces a store-bought
100% cacao chocolate bar (see page 7) for your chocolate chips. In the future, you can take the next
step of making your own Homemade Chocolate Chips (page 108). They’re even yummier than a
chocolate bar, plus they’re easy to make ahead of time and freeze. Follow this recipe exactly, and
you’ll be pleased with the results.

[ YIELD: About 26 cookies • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary
in size ]

2 cups Just Like Sugar Table 1. Preheat the oven to 350°F. Line two cookie sheets with
Top natural chicory root parchment paper.
sweetener (not Baking). 2. In a dry food processor fitted with the “S” blade, grind
A second choice is 2²⁄³ cups
Organic Zero Erythritol.
the sweetener to a fine powder.
1¾ cups medium-shredded 3. Add the shredded coconut to the sweetener in the
unsweetened coconut flakes food processor. Spin it for a minute until a very fine
(not coconut flour) powder. Open the lid, stir the bottom, replace the lid,
3 tablespoons arrowroot powder and grind again until the powder is uniformly fine.
½ teaspoon baking powder 4. To the ingredients in the food processor, add the
½ teaspoon unprocessed salt
1 teaspoon nutritional yeast arrowroot, baking powder, salt, and nutritional yeast
(optional) (if using). Mix well.
2 large eggs 5. To the dry ingredients in the food processor, add the
¹⁄³ tart apple, unpeeled, cored, eggs, apple, maple flavoring, yacón syrup (if using),
and cut into large chunks and vanilla. Mix well until the apple is liquefied and
(75 grams)
½ teaspoon maple flavoring
the dough fully sticks together. Pulse in the chopped
1 tablespoon raw yacón syrup nuts very briefly so they’re in large pieces.
(optional) 6. Place the dough in a bowl and chill for 15 minutes. Re-
1 tablespoon pure vanilla move from the refrigerator. Stir in the frozen chips.
extract Spoon into 1½-inch rounds spaced 2 inches apart on
1½ cups coarsely chopped the prepared cookie sheets. These cookies do not
nuts, soaked if possible (see
page 10) spread or rise, so I suggest you press them flat with
Frozen chocolate pieces (keep your hands; grease your palms with coconut oil to
in freezer until adding): keep them from sticking to the dough.
1 cup unsweetened 100% 7. Bake for 18 to 24 minutes, until glossy and just starting
cacao chocolate bar, cut into to brown around the edges. Remove from the oven,
pieces; 1 cup Homemade
Chocolate Chips (page 108);
let cool on the pan, and enjoy!
or ½ cup 100% unsweetened
cacao nibs

COOKIES AND BARS 65

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 Chocolate Haystack Cookies

These Chocolate Haystack Cookies are super quick and delicious, which in my opinion is the best
combination ever. In fact, there’s no need to bake these cookies. Just mix them, roll them, and eat
them. They’re a great lunch treat or snack, and a fun recipe to make with children. Use any nut
butter, such as almond butter, hazelnut butter, coconut butter, or your favorite. For the most de-
licious flavor and texture, follow this recipe exactly.

[ YIELD: About 24 cookies • EQUIPMENT NEEDED: None ]

3 tablespoons smooth or 1. In a medium-size mixing bowl stir the almond butter,

crunchy roasted almond melted coconut oil, sweetener, yacón syrup (if using),
butter or your favorite nut cacao powder, vanilla, salt, and water until smooth.
butter
3 tablespoons melted coconut
Sweeten to taste.
oil (place jar in lukewarm 2. Add the coconut and mix in gently.
water to melt oil) 3. Using a spoon or a melon baller, form 1-inch balls and
¾ cup Just Like Sugar Table place on a serving plate.
Top natural chicory root 4. Enjoy immediately or chill to firm up.
sweetener (not Baking). I do
not recommend any other
sweetener for this.
1 tablespoon raw yacón syrup
(optional) Tip: I find these cookies crispier and more flavorful
¼ cup pure cacao powder when the shredded coconut is lightly toasted. Before you
1 teaspoon pure vanilla extract start, place the shredded coconut on a dry baking sheet
Pinch of unprocessed salt and bake at 350°F for 5 to 8 minutes. Watch it carefully
2 tablespoons filtered water and remove from the oven just as it starts to turn golden
1 cup medium-shredded brown. But take care; it burns easily!
unsweetened coconut flakes
(not coconut flour; see note)

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 Coconut Macaroons

These Coconut Macaroons offer the best of both worlds—crunchy on the outside and soft on the
inside. To up the macaroon ante and make luscious chocolate-covered macaroons, just whisk
together the quick chocolate sauce (recipe follows) and dip them.

[ YIELD: 30 large or 60 small macaroons • EQUIPMENT NEEDED: None ]

½ cup medium to thick 1. Preheat the oven to 375°F. Line two cookie sheets with
unsweetened coconut milk parchment paper.
1½ cups Just Like Sugar Table 2. By hand in a large mixing bowl, or in any style blender,
Top natural chicory root food processor, or mixer, mix well the coconut milk,
sweetener (not Baking).
A second choice is 2 cups sweetener, salt, vanilla, egg white, ½ cup of the co-
Organic Zero Erythritol. conut flakes, and almond extract (if using). If mixed
¼ teaspoon unprocessed salt electronically, pour into a large mixing bowl.
2 teaspoons pure vanilla 3. Add the remaining 3 cups of coconut flakes and stir
extract well by hand.
2 large egg whites
4. Chill the dough in the same bowl for 10 minutes. This
3½ cups medium-shredded
unsweetened coconut flakes allows the coconut to soak up the sweetness, and
(not coconut flour) makes the cookies crispy on the outside and soft in
¼ teaspoon almond extract the middle.
(optional) 5. With a teaspoon and your fingers, drop mounds of
batter spaced 1 inch apart onto the prepared cookie
sheets. Press each mound a bit so it stays intact. The
cookies can be anywhere from 1 to 2 inches in diam-
eter, and slightly irregular and shaggy.
6. Bake for 16 to 20 minutes, turning the pans after 10
minutes, so all sides are evenly toasted and golden
brown. When they are a beautiful golden brown, re-
move from the oven and transfer to a rack to cool.

variation Chocolate-Dipped Macaroons

continues . . .

COOKIES AND BARS 67

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Chocolate-Dipped Macaroons (variation)

variation Chocolate-Dipped Macaroons:

1 recipe Coconut Macaroons

1
⁄3 cup Just Like Sugar Table Top natural chicory root sweetener (not Baking).
A second choice is 1⁄2 cup Organic Zero Erythritol.
1
2 ⁄2 tablespoons boiling filtered water
1 tablespoon melted coconut oil (place jar in lukewarm water to melt oil)
2 teaspoons pure vanilla extract
3 tablespoons pure cacao powder

1. Prepare the Coconut Macaroons and let cool.

2. Meanwhile, in a 1-cup glass measuring cup or heatproof small bowl, use a small whisk or spoon to
mix the sweetener, boiling water, coconut oil, and vanilla. Mix until smooth and the sweetener is dis-
solved. (This depends a bit on your sweetener. If you are using erythritol, you need to keep the mix-
ture a bit warmer. In that case, I suggest mixing the chocolate in a heatproof shallow pan over a pan
of boiling water.)
3. Add the cacao powder and mix until smooth. The mixture should be quite thick so it sticks to the
cookies. (You can thin it out with a bit more boiling water if necessary, or thicken it with a bit more
cacao powder.)
4. When the macaroons have cooled, dip them upside down into the chocolate coating so the top third
of the cookie is covered. Let any excess chocolate drip back into the cup.
5. Place the coated cookies on a serving plate. The chocolate will harden at room temperature in 15
minutes, or sooner in the refrigerator.

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Double Chocolate Chip Espresso Cookies

These cookies are for serious chocoholics, much like the classic Chocolate Chip Cookies (page 65),
except they’re dark chocolate with a strong coffee flavor. The first time you make them, consider
cutting into pieces a store-bought 100% cacao chocolate bar (see page 7) for your chocolate chips.
However, you can eventually taste for yourself that these are better with Homemade Chocolate
Chips (page 108). For best results, follow this recipe exactly.

[ YIELD: 32 cookies • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary in
size ]

2½ cups Just Like Sugar 3 tablespoons arrowroot 1 tablespoon pure vanilla

Table Top natural chicory powder extract
root sweetener (not ½ teaspoon baking powder 1½ cups coarsely chopped
Baking). A second choice ½ teaspoon unprocessed salt nuts, soaked if possible
is 3¹⁄³ cups Organic Zero 1 teaspoon nutritional yeast (see page 10)
Erythritol. (optional) Frozen chocolate pieces
1¾ cups medium-shredded 3 large eggs (keep in freezer until
unsweetened coconut ¹⁄³ tart apple, unpeeled, adding): 1 cup unsweet-
flakes (not coconut flour) cored, and cut into large ened 100% chocolate bar,
6 tablespoons pure cacao pieces (75 grams) cut into pieces; 1 cup
powder 1 tablespoon any unsweet- Homemade Chocolate Chips
1½ teaspoons finely ground ened coconut milk (page 108); or ½ cup 100%
instant decaffeinated ½ teaspoon maple flavoring unsweetened cacao nibs
coffee powder or crystals 1 tablespoon raw yacón syrup
(optional)

1. Preheat the oven to 350°F. Line two 4. To the ingredients in the food proces-
cookie sheets with parchment paper. sor, add the cacao powder, coffee
2. In a dry food processor fitted with the powder, arrowroot, baking powder,
“S” blade, grind the sweetener to a salt, and nutritional yeast (if using).
fine powder. Mix well.
3. Add the shredded coconut to the 5. To the dry ingredients in the food pro-
sweetener in the food processor. cessor, add the eggs, apple, coconut
Spin it for a minute until a very fine milk, maple flavoring, yacón syrup
powder. Open the lid, stir the bot- (if using), and vanilla. Mix well until
tom, replace the lid, and grind again the apple is liquefied and the dough
until the powder is uniformly fine. fully sticks together. Pulse in the
chopped nuts very briefly so they’re
in large pieces.

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Double Chocolate Chip Espresso Cookies (continued)

6. Place the dough in a bowl and chill for conut oil to keep them from sticking
15 minutes. Remove from the refriger- to the dough.
ator. Stir in the frozen chips. Spoon 7. Bake for 18 to 24 minutes, until glossy
into 1½-inch rounds spaced 2 inches and just starting to brown around the
apart on the prepared cookie sheets. edges. Remove from the oven, let cool
These cookies do not spread or rise, so for a few minutes on the pan, and
I suggest you press them flat with your enjoy!
hands; grease your palms with co-

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 Hazelnut Butter Cookies

There’s nothing better than coming home to the aroma of these fresh-baked cookies. They taste a
lot like a classic peanut butter cookie, but peanuts are a legume and not permitted on the Paleo
diet, so this is a nice alternative. I really like hazelnuts because they have an intense and distinctive
flavor. You can also make these with almond butter or your favorite nut butter; however, the flavor
will be milder. For best results, follow this recipe exactly.

[ YIELD: 55 to 60 cookies • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary
in size ]

1½ cups Just Like Sugar Table 1. Preheat the oven to 350°F. Line two cookie sheets with
Top natural chicory root parchment paper, if desired.
sweetener (not Baking). 2. In a dry food processor fitted with the “S” blade, grind
A second choice is 2 cups
Organic Zero Erythritol. the sweetener to a very fine powder.
1¼ cups medium-shredded 3. Add the shredded coconut to the sweetener in the food
unsweetened coconut flakes processor. Spin it for a minute until a very fine pow-
(not coconut flour) der. Open the lid, stir the bottom, replace the lid, and
¼ cup arrowroot powder grind again until the powder is uniformly fine.
½ teaspoon baking powder
4. To the ingredients in the food processor, add the ar-
1 teaspoon nutritional yeast
(optional) rowroot, baking powder, nutritional yeast (if using),
¾ teaspoon unprocessed salt and salt (if using).
(if your nut butter is 5. To the dry ingredients in the food processor, add the
unsalted) eggs, vanilla, apple, nut butter, and yacón syrup (if
2 large eggs using). Mix well until the dough sticks together well.
2 teaspoons pure vanilla
extract 6. Remove the container from the processor base, take
¼ tart apple, unpeeled, cored, out the “S” blade, and chill the dough uncovered for
and cut into chunks (50 15 to 30 minutes in the processor bowl.
grams) 7. Form the dough into 1-inch balls spaced about 1 inch
¾ cup smooth or crunchy apart on the prepared cookie sheets. Handle them as
roasted hazelnut butter
little as possible, as the coconut oil will melt from the
1 tablespoon raw yacón syrup
(optional) heat of your hands. Press them with the tines of a
fork to create crisscross marks.
8. Bake for 13 to 15 minutes. Do not overbake or they
will be dry, as these do not brown. When they’re
done, they’ll still be soft; they will get crispier as they
cool. Remove from the oven and cool on a rack for
15 minutes.

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Hazelnut Butter Cookies (variations)

variations Almond Butter Cookies: Instead of hazelnut butter, use roasted almond butter.

Chocolate Hazelnut Butter Cookies: Add 4 additional tablespoons of sweetener (or 6 tablespoons
of erythritol total); add 3 tablespoons pure cacao powder to the dry ingredients; and add 1 tablespoon
filtered water to the wet ingredients.

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 Mexican Wedding Cookies

Mexican Wedding Cookies are a scrumptious treat for the holidays or any time of year, for that
matter. These delicate morsels will melt in your mouth and can satisfy almost any cookie craving.
For best results, follow the recipe closely.

[ YIELD: 36 to 40 cookies • EQUIPMENT NEEDED: A food processor ]

1 cup Just Like Sugar Table 1. Preheat the oven to 325°F. Line two cookie sheets with
Top natural chicory root parchment paper.
sweetener (not Baking). 2. In a dry food processor fitted with an “S” blade, grind
A second choice is 1¹⁄³ cups
Organic Zero Erythritol.
the sweetener several minutes to a very fine powder.
1¼ cups medium-shredded 3. Add the coconut, arrowroot, and salt. Grind again until
unsweetened coconut flakes very fine. Open the lid, stir the bottom, replace the lid,
(not coconut flour) and grind again until the powder is uniformly fine.
3 tablespoons arrowroot 4. Add the eggs, vanilla, and almond extract. Mix well.
powder 5. Add the pecans last and pulse gently to mix in evenly.
¼ teaspoon unprocessed salt
2 large eggs 6. Chill the dough for 15 minutes. (I use the same
1 teaspoon pure vanilla container.)
extract 7. Gently shape the dough without pressing into smooth
¼ teaspoon almond extract ¾-inch balls. Place them 1 inch apart on the pre-
¾ cup coarsely chopped pared cookie sheets. The dough will be soft. It helps
pecans, soaked if possible
(see page 10)
to coat your hands with a bit of arrowroot powder to
¾ cup granulated sweetener, keep them from getting too sticky. If they do get
ground finely, for rolling sticky, wash and dry them before continuing.
after baking (erythritol 8. Bake for 18 to 20 minutes. They will not brown, so take
works best for this; see tip) care not to overbake.
9. While still warm, roll the delicate cookies very gently
in ground granulated sweetener. The cookies will
continue to firm up as they cool.

Tip: Erythritol works best for this, as it grinds down

more finely and will stay adhered to cookies. Grind it in
a food processor or coffee grinder.

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 No-Oatmeal No-Raisin Cookies

These cookies are crunchy on the outside and soft in the middle. Instead of oatmeal, which is con-
sidered a Neolithic (Stone Age) grain, this Paleo recipe uses buckwheat, a plant related to rhubarb.
Buckwheat has a texture similar to that of oatmeal. It is flavorful, easy to digest, and high in pro-
tein and fiber. Sometimes called kasha or groats, it needs to be soaked for 6 to 8 hours before you
use it. To protect your blood sugar levels, this recipe uses no raisins, which are high in carbs. For
best results, follow this recipe exactly.

[ YIELD: 24 cookies • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary in size ]

1¼ cups raw buckwheat 1. Soak the buckwheat in salted filtered water for 6 hours
2 tablespoons finely ground or more. Rinse and drain very well.
golden flaxseeds 2. In a bowl, stir the ground flaxseeds with the eggs and
1 large egg, at room
temperature let them soak for 10 minutes.
1¼ cups Just Like Sugar Table 3. Preheat the oven to 350°F. Line two cookie sheets with
Top natural chicory root parchment paper.
sweetener (not Baking). 4. In a dry food processor fitted with the “S” blade, grind
A second choice is 1²⁄³ cups the sweetener to a very fine powder.
Organic Zero Erythritol.
5. Add the shredded coconut to the sweetener in the
¾ cup medium-shredded
unsweetened coconut flakes food processor. Spin it for a minute until a very fine
(not coconut flour) powder. Open the lid, stir the bottom, replace the lid,
2 tablespoons arrowroot and grind again until the powder is uniformly fine.
powder 6. To the ingredients in the food processor, add the
½ teaspoon unprocessed salt arrowroot, salt, baking powder, cinnamon, and nu-
½ teaspoon baking powder
½ teaspoon ground cinnamon tritional yeast (if using). Mix well.
1 teaspoon nutritional yeast 7. To the dry ingredients in the food processor, add the
(optional) flaxseed mixture, vanilla, apple, and yacón syrup (if
1 teaspoon pure vanilla extract using). Mix well until the apple is liquefied.
¼ tart apple, unpeeled, cored, 8. Add the drained buckwheat and chopped nuts. Pulse
and cut into large pieces
briefly until the buckwheat is partially ground but
(50 grams)
1 tablespoon raw yacón syrup much of it remains whole. You want a pleasantly
(optional) rough textured dough similar to that of oatmeal. If
½ cup coarsely chopped nuts, you mix longer, the buckwheat will get mushy and
soaked and crisped if possi- soggy.
ble (see page 10)

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No-Oatmeal No-Raisin Cookies (continued)

9. Drop spoonfuls of dough spaced about 2

inches apart onto the prepared cookie variation No-Oatmeal Chocolate Chip Cookies:
1
sheets. Pulse in ⁄2 cup of chopped 100% cacao chocolate bar
or frozen Homemade Chocolate Chips (page 108), or
10. Bake for 12 to 20 minutes, depending on 1
the size of your cookies. Let cool on a ⁄4 cup of unsweetened cacao nibs, along with the
buckwheat and nuts in step 8.
rack.

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 Rugelach

Rugelach, a traditional Jewish delicacy, is made with a crispy cream cheese dough filled with nuts
and jam. This Paleo version uses lemon and coconut to simulate cream cheese, and fresh apple in
the filling. The dough is rolled out, spread with filling, and then rolled into cookies. There are sev-
eral ways to roll them. I find it is simplest to roll the dough out into a square, spread the filling, and
roll it up like a jelly roll. Then, I cut the roll crosswise into cookies. Or you can roll them the way
your mother taught you. For the most delicious flavor and texture, you’re going to want to follow
this recipe exactly.

[ YIELD: 36 pieces • EQUIPMENT NEEDED: A food processor and a digital scale, as apples can vary
in size ]

DOUGH FILLING
1 cup Just Like Sugar Table 1 cup walnuts, soaked if 2 teaspoons apple cider
Top natural chicory root possible (see page 10) and vinegar
sweetener (not Baking). toasted lightly (see page 1 teaspoon pure vanilla
A second choice is 1¹⁄³ cups 11) extract
Organic Zero Erythritol. ½ tart apple, unpeeled, Zest of 1 lemon
3½ cups medium-shredded cored, and cut into chunks ½ tablespoon raw yacón
unsweetened coconut (80 grams) syrup (optional)
flakes (not coconut flour) ½ cup Just Like Sugar Table 2 tablespoons melted
¹⁄³ cup arrowroot powder Top natural chicory root coconut oil (place jar in
½ teaspoon baking powder sweetener (not Baking). lukewarm water to melt
¼ teaspoon unprocessed salt A second choice is ¾ cup oil), for brushing
2 teaspoons nutritional yeast Organic Zero Erythritol. Ground cinnamon, for dusting
(optional) 2 teaspoons ground cinnamon
2 large eggs 1 teaspoon ground allspice
2 tablespoons freshly Pinch of unprocessed salt
squeezed lemon juice 1 tablespoon arrowroot
2 teaspoons pure vanilla powder
extract

1. For the dough: In a dry food processor tom, replace the lid, and grind again
fitted with the “S” blade, grind the until the powder is uniformly fine.
sweetener to a very fine powder. 3. Add to the ingredients in the food
2. Add the shredded coconut to the processor the arrowroot, baking
sweetener in the food processor. powder, salt, and nutritional yeast (if
Spin it for a minute until a very fine using). Mix well.
powder. Open the lid, stir the bot-

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Rugelach (continued)

4. Add to the dry ingredients in the food prevent sticking. Spread one-sixth of
processor the eggs, lemon juice, and the filling onto the center of the square
vanilla. Mix briefly to form a cohesive with a rubber spatula, leaving a ½-inch
dough. border on the top and bottom of the
5. Form the dough into six equal logs and dough. Sprinkle with some of the
flatten to about ½ inch thick. Wrap in chopped walnuts you had set aside in
plastic wrap and refrigerate for at least step 6.
30 minutes to firm up. 10. To make a roll, lift up the parchment
6. For the filling: In a food processor, grind paper and carefully roll up the dough
the walnuts coarsely. Remove ⅓ cup of very tightly from bottom to top, like a
the nuts and set aside. jelly roll. If the dough breaks, just
7. Add to the food processor the apple, squeeze it together to repair it.
sweetener, cinnamon, allspice, salt, 11. Brush the entire roll with a bit of melted
arrowroot, vinegar, vanilla, lemon zest, coconut oil and dust with cinnamon.
and yacón syrup (if using). Mix to a Using a sharp knife, slice the roll
fine paste. crosswise into small pieces, about
8. To assemble: Preheat the oven to 350°F. ¾ inches wide.
Line two cookies sheets with parch- 12. Place the cookies 1 inch apart on the
ment paper. prepared cookie sheets. The cookies
9. Remove the chilled dough from the re- can be facing upward or sideways. Re-
frigerator. Roll out each piece of dough peat with the remaining dough.
between two pieces of parchment 13. Bake for about 20 minutes, until golden
paper into a square about 8½ inches brown. Let cool for 30 minutes on
wide. Dust with arrowroot powder to a rack.

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 Thumbprint Cookies

Whether it’s a holiday treat, a special day of the year, or just because you want to bake them, every-
one will give a thumbs-up to these cookies. My favorite thumbprint filling is bright red Raspberry
“Jam” (page 192). Plain or rolled in chopped pecans, these sweet, crunchy morsels will melt in your
mouth. For best results, follow this recipe exactly.

[ YIELD: 40 cookies • EQUIPMENT NEEDED: A food processor ]

1 recipe Raspberry “Jam” 1. Prepare the Raspberry “Jam.”

(page 192) 2. Preheat the oven to 350°F. Line two cookie sheets with
1 cup Just Like Sugar Table parchment paper.
Top natural chicory root
sweetener (not Baking). 3. In a dry food processor fitted with the “S” blade, grind
A second choice is 1¹⁄³ cups the sweetener to a very fine powder.
Organic Zero Erythritol. 4. Add the shredded coconut to the sweetener in the
1¼ cups medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour)
and grind again until the powder is uniformly fine.
3 tablespoons arrowroot
powder 5. To the ingredients in the food processor, add the
¼ teaspoon unprocessed salt arrowroot and salt. Mix well.
2 large eggs 6. To the dry ingredients in the food processor, add the
1 teaspoon pure vanilla extract eggs, vanilla, and almond extract. Mix well.
¼ teaspoon almond extract 7. Add the chopped, soaked pecans last and pulse gently
¾ cup coarsely chopped
pecans, soaked if possible to mix them in evenly without grinding.
(see page 10) 8. Refrigerate the dough for 15 minutes. (I use the same
2 egg whites, gently beaten in container.)
a small bowl 9. If baking without the optional coating, gently shape
1 cup pecans, unsoaked and the dough without pressing too hard into smooth
coarsely chopped, for coat-
¾-inch balls and roll them in the beaten egg whites.
ing (optional)
Place them 1 inch apart on the prepared cookie
sheets. The dough will be soft. It helps to coat your
hands with a bit of arrowroot powder. If your hands
get sticky, wash and dry them. Press your thumb
deeply into the center of each ball to make plenty of
room for the yummy filling.

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Thumbprint Cookies (continued)

10. If you desire to coat the cookies in brown. Refresh the thumbprint if nec-
chopped pecans, gently shape the essary with a thumb-size tool, such as
dough without pressing too hard into a round wooden spoon handle. Not
smooth ¾-inch balls. Roll each ball in with your thumb, though; the cookies
the beaten egg whites, and then roll are hot!
them in the pecans. Place them 1 inch 12. Let cool for 30 minutes on a wire rack.
apart on the prepared cookie sheets. Use a spoon or a kitchen squeeze
Press your thumb deeply into the cen- bottle to fill the centers with the
ter of each ball to make plenty of room Raspberry “Jam.” Place the cookies
for the yummy filling. on a serving plate and watch them
11. Bake for 15 to 18 minutes, until the disappear!
bottom of the cookies is barely light

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 Trail Mix Cookies

A breakfast, meal, or snack, these Trail Mix Cookies are crispy and delectable, and filled with
homemade trail mix. The crunchy texture is from buckwheat, a flavorful seed that is neither a
grain nor grass and is related to the rhubarb family. Find raw buckwheat groats in any healthy
grocery. For the best flavor and texture, follow this recipe exactly.

[ YIELD: 30 cookies • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary in size ]

¹⁄³ cup raw buckwheat 1. Soak the raw buckwheat in filtered water for 4 to 6
½ recipe (2 cups) Trail Mix hours, or overnight. Rinse and drain well.
(page 146) 2. Prepare ½ recipe of Trail Mix.
2 tablespoons finely ground
flaxseeds
3. In a bowl, stir the finely ground flaxseeds with the
¹⁄³ cup filtered water ⅓ cup filtered water and let soak for 10 minutes.
1¾ cups Just Like Sugar Table 4. Preheat the oven to 350°F. Line two cookie sheets with
Top natural chicory root parchment paper.
sweetener (not Baking). 5. In a dry food processor fitted with the “S” blade, grind
A second choice is 2¹⁄³ cups the sweetener to a very fine powder.
Organic Zero Erythritol.
1 cup medium-shredded 6. Add the shredded coconut to the sweetener in the
unsweetened coconut flakes food processor. Spin it for a minute until a very fine
(not coconut flour) powder. Open the lid, stir the bottom, replace the lid,
¼ cup arrowroot powder and grind again until the powder is uniformly fine.
¼ teaspoon baking soda 7. Add to the ingredients in the food processor the arrow-
½ teaspoon unprocessed salt
1 tablespoon nutritional yeast
root, baking soda, salt, and nutritional yeast (if
(optional) using). Mix well.
½ tart apple, unpeeled, cored, 8. Add to the dry ingredients in the food processor the
and cut into large pieces soaked flaxseeds with their water, apple, maple fla-
(100 grams) voring, yacón syrup (if using), and vanilla. Mix to a
½ teaspoon maple flavoring cohesive dough.
1 tablespoon raw yacón syrup
(optional) 9. Place the dough in a large mixing bowl. Add the
1 tablespoon pure vanilla drained buckwheat, Trail Mix, and cacao nibs. Mix
extract briefly with a rubber spatula to incorporate.
¼ cup 100% pure cacao nibs 10. Spoon the dough in 1½-inch rounds spaced 2 inches
or Homemade Chocolate apart on the prepared cookie sheets. Flatten each
Chips (page 108)
cookie gently with a spatula or your hands.
11. Bake for 16 to 20 minutes, until glossy and just starting
to brown around the edges. Remove from the oven,
let cool on the pan, and enjoy!

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 Biscotti

Biscotti are a traditional breakfast in Italy, where every home has its own recipe. These Paleo bis-
cotti are crispy, easy to make, and fantastic for dipping in your Paleo Caffè (page 210). Personally,
I think they taste even better than the Italian ones. For best results, follow this recipe exactly.

[ YIELD: About 30 biscotti • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary
in size ]

1 cup raw nuts, soaked if pos- 1. Preheat the oven to 300°F. Line two baking sheets with
sible (see page 10) parchment paper. Chop the nuts coarsely in the food
1½ cups Just Like Sugar Table processor or by hand, and set aside.
Top natural chicory root
sweetener (not Baking).
2. In a dry food processor fitted with the “S” blade, grind
A second choice is 2 cups the sweetener to a very fine powder.
Organic Zero Erythritol. 3. Add the shredded coconut to the sweetener in the
3 cups medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour) and grind again until the powder is uniformly fine.
1 cup arrowroot powder
2 teaspoons baking powder 4. To the ingredients in the food processor, add the
½ teaspoon unprocessed salt arrowroot, baking powder, salt, and nutritional yeast
1 teaspoon nutritional yeast (if using).
(optional) 5. To the dry ingredients in the food processor, add the
4 large eggs, at room eggs, vanilla, orange zest, almond extract (if using),
temperature
2 teaspoons pure vanilla
and aniseeds (if using). Mix briefly.
extract 6. Add the nuts and pulse them several times briefly so
Zest of ½ orange they remain in large pieces.
1½ teaspoons almond extract 7. Remove the dough from food processor. Divide it into
(optional) two equal parts and place on the prepared baking
½ teaspoon ground aniseeds sheets. Coat your hands with a bit of coconut oil
(optional)
and knead each piece briefly to distribute the nuts
evenly, while you shape each piece into a log about
10 inches long, 2 inches wide, and 1 inch thick at the
thickest point.
8. Bake for 20 minutes. If they begin to crack, remove
from the oven before they crack deeply. Let cool for
15 minutes in the pans.

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Biscotti (continued)

9. With a sharp, serrated knife on a cutting 10. Turn over each slice and bake for 15 ad-
board, carefully slice each log diago- ditional minutes, until golden brown
nally into ½-inch-thick biscotti. Place on the top. Transfer to a wire rack to
each piece flat on its side on the baking cool. Keep in an airtight container for
sheets. Bake for 20 minutes at 300°F. several weeks. Buon appetito!

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Blueberry Lemon Cheesecake Bars

High-antioxidant Blueberry-Lemon Cheesecake Bars are delightfully creamy and taste refreshing.
The secret to their rich flavor and cheesecake texture is fresh lemon and pure coconut butter. For
best results, follow this recipe exactly.

[ YIELD: 36 bars • EQUIPMENT NEEDED: A food processor, any style blender, and a digital scale, to
weigh the coconut butter ]

CRUST 3 tablespoons coconut oil 1 cup same sweetener as used

½ cup Just Like Sugar Table 1 teaspoon pure vanilla for crust
Top natural chicory root extract 1 tablespoon pure vanilla
sweetener (not Baking). ¼ teaspoon unprocessed salt extract
A second choice is ²⁄³ cups 1 cup raw nuts, soaked if ¹⁄8 teaspoon unprocessed salt
Organic Zero Erythritol possible (see page 10) 200 grams (about 1 cup
(however, you may taste tightly packed pure co-
crystals of the latter if the FILLING conut butter (not coconut
bars are refrigerated). 1 cup thick unsweetened co- oil), at room temperature
1 cup medium-shredded conut milk, or ½ cup thin 2 cups fresh or frozen blue-
unsweetened coconut 3 large eggs berries (if frozen, keep in
flakes (not coconut flour) Zest of 1½ lemons freezer until adding, for
1 large egg 2 lemons, peeled, sliced, and less color bleeding)
Zest of ½ lemon seeded

1. Preheat the oven to 325°F. Grease and 3. For filling: Place in any style blender
flour a 9 by 13-pan with a removable the coconut milk, eggs, lemon zest,
bottom, if available. Or you can lemons, sweetener, vanilla, and salt.
cover the bottom of a regular 9 by Blend well until smooth and creamy.
13-inch pan with parchment paper Add the coconut butter last and
wide enough to make handles on blend until smooth.
both sides for easy removal. 4. Pour the filling into the baked crust.
2. For the crust: In a food processor fit- Sprinkle the blueberries over the top.
ted with the “S” blade (or whisk to- They will sink into the filling slightly,
gether in a mixing bowl) mix the but should be partly exposed.
sweetener, coconut, egg, lemon zest, 5. Bake for 30 to 35 minutes, or until the
coconut oil, vanilla, and salt. Mix center is quite firm and jiggles only
until it is a smooth batter. Add the slightly. Remove from the oven and
nuts and pulse briefly so they are let cool in the pan. Refrigerate for 3
chopped coarsely but not mushy. hours, until set, then remove from
Press the dough into the bottom the pan and slice six by six into three
of the prepared pan. Bake for 20 dozen bars.
minutes.

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 Granola Bars

Whether it’s for breakfast, a snack, or dessert, granola bars are one of my favorite foods. Many gra-
nola bars are loaded with syrups and dried fruit, both high in sugars. My goal with this recipe is
to give you a tasty, chewy fruit-nut bar with zero impact on your blood sugar. These delicious gra-
nola bars use tart apple, nut butter, and buckwheat. You can cut these into bars easily, and they
store well in the refrigerator or freezer. For best results, follow this recipe exactly.

[ YIELD: 24 bars • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary in size

1 cup raw buckwheat 1. Soak the buckwheat in the filtered water for 4 to 6
2½ cups Trail Mix (page 146) hours and drain well.
1 tablespoon finely ground 2. Prepare the Basic Trail Mix.
flaxseeds
¼ cup filtered water
3. In a bowl, stir the ground flaxseeds with the ¼ cup of
1¼ cups Just Like Sugar Table filtered water and let soak for 10 minutes.
Top natural chicory root 4. Preheat the oven to 350°F. Line a 9 by 13-inch pan with
sweetener (not Baking). a wide strip of parchment paper, allowing it to hang
A second choice is 1²⁄³ cups over the sides for easy removal.
Organic Zero Erythritol 5. In a dry food processor fitted with the “S” blade, grind
(however, you may taste
crystals of the latter if the the sweetener to a fine powder.
bars are refrigerated). 6. Add the shredded coconut to the sweetener in the
¹⁄³ cup medium-shredded food processor. Spin it for a minute until a very fine
unsweetened coconut flakes powder. Open the lid, stir the bottom, replace the lid,
(not coconut flour) and grind again until the powder is uniformly fine.
2 tablespoons arrowroot
powder
7. To the ingredients in the food processor, add the arrow-
1 teaspoon unprocessed salt root, salt, nutritional yeast (if using), and cinnamon.
1 teaspoon nutritional yeast Mix well.
(optional) 8. To the dry ingredients in the food processor, add the
2 teaspoons ground cinnamon maple flavoring (if using), yacón syrup (if using), nut
¾ teaspoon maple flavoring butter, apple, vanilla, and soaked flaxseeds with their
(optional)
1 tablespoon raw yacón syrup water. Mix well until it is a smooth paste and the
(optional) apple is liquefied.
1 cup nut butter of your 9. Add the drained buckwheat to the mixture in the food
choice processor and pulse in several times so it is a cohe-
1 tart apple, unpeeled, cored, sive dough. Add the cacao nibs (if using). Pulse in
and cut into chunks (200
very briefly so these remain in large pieces.
grams)
1½ tablespoons pure vanilla
extract
¼ cup 100% cacao nibs, or
Homemade Chocolate Chips
(page 108) (optional) continues . . .

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Granola Bars (continued)

10. Spoon the dough into the prepared bak- and flip over midway through to dry
ing pan and spread flat firmly with a the other side.)
rubber spatula. 12. Let cool for 1 hour in the pan on a rack.
11. Bake for 30 to 40 minutes, until browned Then lift the block onto a cutting
around the edges. The granola may board by the parchment handles. Chill
seem underbaked, but will get firmer for 30 minutes on the board; these are
as it cools. (You can also dehydrate the so much easier to cut when cold. Cut
dough in your oven or in a dehydrator four by six into rectangular bars. Store
at about 115°F for 9 to 12 hours, until refrigerated in an airtight container or
dried. If you choose to do this, you’ll freeze them for later.
need to cut the mixture into squares

COOKIES AND BARS 85

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 Lemon Bars

These Lemon Bars are sweet and refreshing, and every bite explodes with citrus flavor. They’re easy
to make and the lemon cream filling is loaded with healthy vitamins, antioxidants, and
bioflavonoids. For the most perfect flavor and texture, follow this recipe exactly.

[ YIELD: 20 bars • EQUIPMENT NEEDED: A food processor; any style blender; and a digital scale, as
lemons vary in size ]

1 recipe Minute Piecrust (page 1. Prepare the Minute Piecrust. Press into a 9-inch square
113) pan and chill.
2. For the lemon filling: Zest two of the lemons, then peel
LEMON CREAM FILLING all three lemons with a knife to remove the white
3 lemons (about 415 grams pith. Slice and seed them with the tip of a knife.
before zesting or cutting) Place the zest and pulp in any style blender. Add to
Zest of 1 orange
½ cup unsweetened coconut the blender the orange zest, coconut milk, sweet-
milk (thicker is better, but ener, vanilla, and salt. Liquefy completely until very
thin will work as well) smooth. Sweeten to taste, if desired, with additional
1¾ cups Just Like Sugar Table sweetener. Add the coconut oil slowly and blend well.
Top natural chicory root 3. In a shallow nonstick pan over medium heat, stir the
sweetener (not Baking). I
agar into the ½ cup of coconut milk. Cook and stir
do not recommend erythritol
for this portion of the recipe. gently for 2 to 3 minutes, until it is bubbling and
½ teaspoon pure vanilla gummy, and the flakes begin to dissolve. Add the agar
extract mixture to the blender immediately and blend well to
¹⁄8 teaspoon unprocessed salt remove any lumps. (Makes 3 cups lemon curd.)
¹⁄³ cup melted coconut oil 4. Pour the filling into the chilled crust. Chill the bars for
(place jar in lukewarm water
to melt oil) several hours until the filling becomes firm.
2 tablespoons agar flakes 5. Remove from the refrigerator, slice four by five into
½ cup any unsweetened twenty bars, and garnish the bars with the coconut
coconut milk, to cook agar flakes (if using).
¼ cup medium-shredded
unsweetened coconut flakes
(not coconut flour; optional,
for garnish)

86 PALEO DESSERTS
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Mexican Wedding Cookies, Page 73

Berry Cobbler with Whipped Crème Topping, Page 138

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 2

Easy Chocolate Mousse with Whipped Crème Topping, Page 151

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 3

Spicy Carrot Ginger Cake with Crème Cheese Frosting, Page 40

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 4

Strawberry Shortcake, Page 42

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 5

Awesome Fudge Brownies with Chocolate Buttercream Frosting, Page 91

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 6

Belgian Waffles with Maple-Flavored Syrup, Whipped Crème Topping, fresh fruit, and cacao nibs,
Page 142

Cherry Pie, Page 118

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 7

Chocolate Cake with Raspberry Filling and Instant Mocha Buttercream Frosting, Page 33
9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 8

Chocolate Chip Cookies and Double Chocolate Chip Espresso Cookies with Homemade Chocolate
Chips, Pages 65, 69

Chocolate Cupcake with Chocolate Crème Cheese Frosting, Page 50

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 9

Chocolate Marble Cheesecake with Chocolate Sauce, Page 130

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 10

Dark Chocolate Truffles, Page 109. Top of page diagonally to right: Hawaiian, Orange, Almond.
Middle row diagonally to right: Chocolate Rose, Brazilian Brigadeiros, Mayan. Far left diagonally
to right: Chai, Classic with Pistachio Nuts, Classic.
9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 11

Dutch Apple Pie with Streusel Topping and Whipped Crème, Page 116

Blueberry Harmony, Red Heart and Digestive Healing, and Minty Green Uplift and Clarity
Smoothies, Pages 201, 206, 204
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Red Velvet Cupcakes with Crème Cheese Frosting, Page 39

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 13

Banana, Strawberry, and Chocolate Milk Shakes, Pages 196, 199, 197

Fluffy Lemon Cupcakes with Lemon Buttercream Frosting, Page 51

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 14

Lemon-Berry Parfait, Page 154

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Pumpkin Pie with Whipped Crème Topping, Page 123

9780738216430_insert2.qxd_Barthelemy 8/27/12 11:15 AM Page 16

Ice-Cream Sandwiches, Page 168

9780738216430-text_barthelemy 9/4/12 10:00 AM Page 87

 Raspberry Crumble Bars

These Raspberry Crumble Bars are sweet and satisfying. Alive with flavor and nutrition, this is an
easy breakfast or dessert. This recipe has a nutty crust that is used for both the bottom and the top
portions of the bar. The top crust has crunchy nuts added to it, so it makes a crispy streusel topping.
Serve plain or garnish with 1-Minute Whipped Crème Topping (page 173). For the best flavor and
texture, follow this recipe exactly.

[ YIELD: 12 to 20 bars • EQUIPMENT NEEDED: A food processor and a digital scale, as apples vary
in size ]

CRUST STREUSEL TOPPING FILLING

²⁄³ cup Just Like Sugar Table ¼ cup Just Like Sugar Table ½ cup Just Like Sugar Table
Top natural chicory root Top natural chicory root Top natural chicory root
sweetener (not Baking). sweetener (not Baking). sweetener (not Baking).
A second choice is ¾ cup A second option is ¹⁄³ cup A second choice is ²⁄³ cup
Organic Zero Erythritol. Organic Zero Erythritol. Organic Zero Erythritol (if
1¼ cups medium-shredded ¹⁄³ cup medium-shredded the berries are very sour,
unsweetened coconut unsweetened coconut you may want to add more
flakes (not coconut flour) flakes (not coconut flour) sweetener to taste).
½ teaspoon unprocessed salt 1 tablespoon ground 2 tablespoons arrowroot
2 large eggs, at room cinnamon powder
temperature ¼ teaspoon grated nutmeg 1 teaspoon ground cinnamon
1 teaspoon pure vanilla ½ cup raw nuts, soaked if Pinch of unprocessed salt
extract possible (see page 10) 10 ounces (1 cup) fresh or
2 tablespoons filtered water 2 tablespoons melted frozen raspberries, well
1 cup raw nuts, soaked if coconut oil (place jar in drained
possible (see page 10) lukewarm water to melt Zest of 1 orange
oil) 1 tablespoon freshly
squeezed lemon juice (if
the berries are tart, skip
this addition)

continues . . .

COOKIES AND BARS 87

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Raspberry Crumble Bars (continued)

1. Preheat the oven to 350°F. Line a 9-inch the sweetener, coconut, cinnamon,
square pan with parchment paper nutmeg, nuts, and melted coconut oil.
hanging over the sides for easy removal. Pulse in very briefly, just for 5 seconds,
2. For the crust: In a dry food processor fit- so they remain in coarse pieces.
ted with the “S” blade, grind the sweet- 7. For the filling: In a large mixing bowl,
ener to a fine powder. stir together the sweetener, arrowroot,
3. Add the shredded coconut to the sweet- cinnamon, and salt. Add the berries to
ener in the food processor. Spin it for the mixing bowl with the orange zest
a minute until a very fine powder. and lemon juice. Mix gently to coat
Open the lid, stir the bottom, replace the berries evenly. Crush the berries
the lid, and grind again until the pow- with a fork or a pastry cutter so they
der is uniformly fine. are in small pieces.
4. Add to the dry ingredients in the food 8. Pour the filling into the partially baked
processor the salt, eggs, vanilla, and crust and smooth flat. Sprinkle the
water. Mix until it is a smooth batter. streusel topping over the filling, cov-
Add the nuts and pulse briefly so they ering it evenly, and press it in. Bake
are coarsely chopped but not mushy. for 20 to 25 minutes more, until the
5. Place two-thirds of the dough in the bak- topping is slightly browned. Let cool
ing pan. With a rubber spatula, press for 30 minutes on a rack before cut-
the dough evenly into the bottom of the ting. Cut three by four or four by five
pan. Bake for 20 minutes. into bars and serve warm.
6. For the streusel topping: To the mixture
remaining in the food processor, add

88 PALEO DESSERTS
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Save the Earth. It’s the only planet with chocolate.

—AUTHOR UNKNOWN

C H O C O L ATE D E SSE R TS

P
ure 100% cacao chocolate is my mission of pleasure. Phenethylamine, often
favorite food in the world. And called the “Love Chemical,” is a neurotrans-
for good reason. Raw, unsweet- mitter that evokes feelings of passion. Caf-
ened chocolate is said to be the feine, a stimulant, is also present in chocolate,
number one most antioxidant food on Earth, in small amounts. All in all, chocolate is quite
according to the oxygen radical ab- a sweet cocktail.
sorbance capacity (ORAC) mea- Not all chocolate is ideal for these
sure by the USDA. In fact, pure recipes. See page 7 for my dis-
unsweetened chocolate is cussion of what to use. You can
higher in antioxidants than substitute carob in any of these
grapes, blueberries, or green recipes for a milder, zero caf-
tea. Maybe that’s why ancient feine alternative.
cultures revered it as a medicine, Shaved chocolate strips are a
calling it “the food of the gods.” beautiful garnish for desserts. To
Chocolate contains key substances make them, all you need is a bar or
that alter body chemistry and lift the spirits. block of 100% cacao chocolate and a vegetable
Theobromine is a natural mood elevator. peeler. Shave flat, thin strips from the narrow
Tryptophan is an amino acid and precursor side of the chocolate. And voilà! You’ve got
to serotonin, which is involved in the trans- yourself perfect chocolate garnish.

89
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 Awesome Fudge Brownies

Moist and chewy, these dark chocolate brownies will satisfy the most serious craving. This recipe
is unique in that it calls for adding sweetener to the dry ingredients, and again to the wet ingredi-
ents. Which makes these brownies delightfully soft and gooey. Do not overbake. They’ll seem wet,
but they continue to bake after they’re out of the oven. These brownies are luscious with Instant
Mocha Buttercream Frosting (page 184), or just dusted with powdered erythritol. For the most de-
licious flavor and texture, follow this recipe exactly.

[ YIELD: 20 rich brownies • EQUIPMENT NEEDED: A food processor ]

1½ cups walnuts or pecans, 1. Preheat the oven to 350°F. Line a 9-inch square pan
soaked and crisped if possi- with parchment paper that overhangs on the sides
ble (see page 10) for easy removal. Chop the nuts coarsely in the food
3 cups Just Like Sugar Table
Top natural chicory root processor and place them in a large mixing bowl.
sweetener (not Baking). 2. In the dry food processor fitted with the “S” blade,
A second choice is 4 cups grind 1 cup of the Just Like Sugar Table Top sweet-
Organic Zero Erythritol. ener to a very fine powder. If using Organic Zero
1 cup medium-shredded Erythritol, grind 1⅓ cups of that sweetener.
unsweetened coconut flakes
3. Add the shredded coconut to the sweetener in the
(not coconut flour)
¾ cup pure cacao powder food processor. Spin it for a minute until a very fine
1 tablespoon roasted carob powder. Open the lid, stir the bottom, replace the lid,
powder (optional) and grind again until the powder is uniformly fine.
1½ teaspoons coffee powder 4. To the ingredients in the food processor, add the cacao
½ teaspoon unprocessed salt powder, roasted carob powder (if using), coffee pow-
½ teaspoon baking powder
1 teaspoon nutritional yeast der, salt, baking powder, and nutritional yeast (if
(optional, for butter flavor) using). Mix well, place in the mixing bowl with the
½ cup warm filtered water or nuts, and mix again.
unsweetened coconut milk 5. Place in the empty food processor the remaining 2 cups
3 large eggs, at room of Just Like Sugar Table Top Sweetener (or 2⅔ cups
temperature
of Organic Zero Erythritol) and grind it to a fine
1½ teaspoons chocolate
extract (optional) powder. Then add the ½ cup of warm filtered water
1 tablespoon pure vanilla through the hole at the top. Mix until the sweetener
extract is dissolved. Add the eggs, chocolate extract (if using),
½ cup roasted almond butter vanilla, almond butter, yacón syrup (if using), and
2 tablespoons raw yacón syrup coconut oil. Mix well until totally incorporated.
(optional)
¹⁄³ cup coconut oil
Powdered Organic Zero
Erythritol, for dusting
(optional)
continues . . .

CHOCOLATE DESSERTS 91
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Awesome Fudge Brownies (continued)

6. Pour the wet ingredients into the dry

mixture. Stir briefly. The batter will be
very thick.
7. Spoon the batter into the prepared bak-
ing pan and spread evenly.
8. Bake for 24 to 25 minutes. Let cool
completely, 1 to 2 hours, in the pan on
a rack. Use the paper handles to lift
the cake onto a cutting board. Dust
with powdered erythritol (optional).
Cut four by five into twenty squares
and enjoy!

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 Black Forest Cake

This luscious Black Forest Cake has two layers of dark chocolate cake. The 5-Minute Whipped
Crème Topping and cherry sauce are luscious between each layer and on top. And if that wasn’t
yummy enough already, you’ll finish it off with chocolate shavings as a garnish. Traditionally, this
style of cake contains 2 tablespoons of kirsch liqueur in the cherry sauce, but I’ve omitted that here
because it’s not Paleo. Besides, this cake is delicious without it. For the best flavor and texture, fol-
low the recipe exactly.

[ YIELD: One double-layer 8-inch round cake • EQUIPMENT NEEDED: Any style blender and a food
processor ]

2 cups 5-Minute Whipped 1. Prepare 2 cups of 5-Minute Whipped Crème Topping.

Crème Topping (page 174) 2. Prepare the Devil’s Food Double Chocolate Cake in two
1 recipe Devil’s Food Double 8-inch round layers.
Chocolate Cake (page 97)
3. Drain the cherries and reserve ½ cup of juice. In a small
2 (10-ounce) bags frozen
cherries, or 3 cups fresh saucepan, whisk together the reserved cherry juice,
¹⁄³ to ¾ cup Just Like Sugar sweetener, arrowroot powder, salt, lemon juice, vanilla,
Table Top natural chicory coconut oil, and beet (if using). Stir over medium heat
root sweetener (not Baking). until the arrowroot thickens. Add the cherries and
I do not recommend erythri- cook 2 for 3 minutes, until the sauce becomes thick.
tol, as you may taste the
crystals when the sauce is Sweeten to taste, as cherries vary widely in sweetness.
chilled. (Sweeten to taste If the sauce is too thick, add a bit more cherry juice. Re-
depending on the flavor of move from the heat, pour into a bowl, and chill.
your cherries.) 4. To assemble: With a thin knife, release the edges of the
2 tablespoons arrowroot powder pan and gently allow the cake to pull away. Place one
¼ teaspoon unprocessed salt
layer on a serving plate. Spread with half of the
2 teaspoons freshly squeezed
lemon juice Whipped Crème, and pour half the cherry sauce over
1 teaspoon pure vanilla extract the topping so that it drips over the sides. Release the
1 tablespoon melted coconut second cake layer from the pan, flip it on top of the
oil (place jar in lukewarm first layer, and spread the remaining whipped top-
water to melt oil) ping over it. Top with the rest of the cherry sauce
2 tablespoons finely grated
fresh beet (optional, needed and garnish with shaved chocolate or cacao nibs.
only if your cherries are not Keep the cake cold until serving.
red)
1 ounce 100% cacao unsweet-
ened baking chocolate,
shaved (see tip), or ¼ cup Tip: To make chocolate shavings for a garnish, start
pure unsweetened cacao with a square of chocolate at room temperature. With a
nibs, for garnish vegetable peeler, shave flat, thin strips from the narrow
side of the chocolate.

CHOCOLATE DESSERTS 93
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 Chocolate Lava Cake

This lava cake is 100 percent irresistible chocolate decadence with a velvety smooth texture like a
flourless dark chocolate soufflé. You’d never guess it takes just a few minutes to make. The secret to
its luscious texture is beaten egg whites. Serve cold in thin wedges either plain, with fresh raspber-
ries, or 1-Minute Whipped Crème Topping. Follow this recipe exactly, and you’ll be pleased with
the results.

[ YIELD: One 9- or 8-inch round cake • EQUIPMENT NEEDED: A food processor or high-speed blender
such as Blendtec or Vitamix, and a handheld or standing mixer ]

2 cups Just Like Sugar Table 1. Preheat the oven to 325°F. Grease a 9- or 8-inch round
Top natural chicory root pan. It is best to use a springform or removable-
sweetener (not Baking). bottom pan. Dust it with cacao powder. Position a
A second choice is 2²⁄³ cups
Organic Zero Erythritol (be
rack in the center of the oven.
aware that the latter will 2. In a dry food processor fitted with the “S” blade or
not have a perfectly smooth a high-speed blender, grind the sweetener until it is
texture and you may taste a very fine powder.
crystals). 3. To the ingredients in the food processor, add the cacao
1 cup pure cacao powder powder, coffee powder, and salt. Mix well.
1 teaspoon finely ground
instant decaffeinated coffee 4. To the dry ingredients in the food processor, add the
powder or crystals (optional) orange zest, vanilla, egg yolks, warm water, and co-
2 pinches of unprocessed salt conut oil. Mix very well several times until it is com-
Zest of 1 orange pletely combined and all the sweetener crystals are
1 tablespoon pure vanilla dissolved. Pour this lavalike mixture into a large mix-
extract
6 large eggs, at room tempera-
ing bowl. You’ll want to eat the whole thing at this
ture, separated point. But wait, it gets better!
½ cup warm (not boiling) 5. In a large mixing bowl, with an electric mixer, beat the
filtered water egg whites until soft peaks form. Do not beat until
½ cup melted coconut oil dry. With a rubber spatula, gently fold the egg whites
(place jar in lukewarm water into the chocolate mixture in three parts. Fold slowly
to melt oil)
and do not stir.
6. Pour the batter into the prepared baking pan. Bake for
30 to 35 minutes.
7. Remove from the oven and let cool for 1 hour in the
pan. The cake will fall like a custard. This is normal.
Chill the cake for 2 hours. Remove the sides of the
pan, and serve.

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 Dark Chocolate Cheesecake

Chocolate cheesecake is a necessity of life. And this recipe does just the trick. Imagine luscious New
York cheesecake merging with dark chocolate truffles. Sounds like heaven, right? Only this recipe
is easy to make and totally dairy-free, of course. The cream-cheesy texture comes from blended
lemons and coconut butter (who woulda thought?!). For the best flavor and texture, follow this
recipe exactly.

[ YIELD: One 10-inch cheesecake • EQUIPMENT NEEDED: A food processor; any style blender (a high-
speed blender such as Blendtec or Vitamix will give a smoother result); and a digital scale as lemons
vary in size ]

1 recipe 1-Minute Whipped 2 to 3 lemons, peeled and (place jar in lukewarm

Crème Topping (page 173) seeded (about 180 grams water to melt oil)
1 recipe Minute Piecrust, pulp) (Meyer lemons are my 1 tablespoon agar flakes
Chocolate variation (page favorite.) ¹⁄³ cup any unsweetened
113) 1 tablespoon pure vanilla coconut milk, to cook agar
2 cups unsweetened coconut extract Unsweetened cacao nibs or
milk, as thick as possible 1⁄ teaspoon plus a pinch
8 shaved 100% cacao choco-
(Lite coconut milk and unprocessed salt late (see tip, page 93), for
coconut milk beverage in a 1½ cups pure cacao powder garnish
carton will not work, as they 1 teaspoon finely ground
are too thin.) instant decaffeinated coffee
2¾ cups Just Like Sugar Table powder or crystals (optional)
Top natural chicory root 200 grams (about 1 cup,
sweetener (not Baking). I do packed tight) pure coconut
not recommend any other butter (not coconut oil)
sweetener for this. ¼ cup melted coconut oil

1. Prepare 1 cup of 1-Minute Whipped 4. Add the cacao powder, coffee powder
Crème Topping. (if using), and coconut butter. Blend
2. Make the Minute Piecrust, Chocolate again until smooth.
variation. Press into a 10-inch 5. Add the coconut oil last and blend
springform pan and chill. again. Add a tablespoon more co-
3. In a blender, combine the 2 cups of conut milk if necessary to blend.
coconut milk, sweetener, lemons, 6. In a shallow nonstick pan over medium
vanilla, and salt. Blend until smooth heat, stir the agar into the ⅓ cup of
and creamy. coconut milk. Cook and stir gently

continues . . .

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Dark Chocolate Cheesecake (continued)

for 2 to 3 minutes until it is bubbling

and gummy, and the flakes begin to dis- variations Chocolate Raspberry Cheese-
solve. Add the agar mixture to the cake: Follow the recipe for Dark Chocolate
blender immediately and mix well to Cheesecake. Make Raspberry “Jam” (page 192).
remove any lumps. Sweeten to taste. Spread the Raspberry Jam on top of the chilled
This is moderately sweet, and you may cheesecake. Garnish with fresh raspberries and
want it sweeter. shaved chocolate.
7. Pour the filling into the chilled crust. Re-
German Chocolate Cheesecake: Follow the
frigerate for 3 to 5 hours. You can chill
recipe for Dark Chocolate Cheesecake, using
it faster by placing it in the freezer for
the Minute Piecrust, German Chocolate version
30 minutes. However, be careful not to
(page 114). Garnish the finished cheesecake
freeze longer than that because then it
with toasted coconut and pecans.
will be too difficult to cut.
8. Pour the Whipped Crème over the pie
after the filling has chilled well and is
firm. Chill the whole pie again. The
topping will firm up in 30 minutes.
Serve cold, garnished with unsweet-
ened cacao nibs or shaved 100% cacao
chocolate.

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Devil’s Food Double Chocolate Cake

The secret to this rich and luscious chocolate layer cake is beaten egg whites, which help it rise
and stay moist. I use both 100% cacao and carob, which has a sweet, mild flavor and gives the
cake a dark mahogany color. Follow this recipe exactly and you’ll be pleased with the results.
This double-layer cake is delicious with Chocolate Buttercream Frosting or Chocolate Crème
Cheese Frosting.

[ YIELD: One double-layer 8-inch cake • EQUIPMENT NEEDED: A food processor, any style blender; a
standing or handheld mixer; and a digital scale, as apples vary in size ]

1 recipe Chocolate Buttercream 1. Prepare the frosting and chill.

Frosting (page 177) or 2. For the cake: Preheat the oven to 350°F. Line two
Chocolate Crème Cheese 8-inch round cake pans with parchment paper.
Frosting (page 181)
3. In a dry food processor fitted with the “S” blade, grind
2¼ cups Just Like Sugar Table
Top natural chicory root the sweetener to a very fine powder.
sweetener (not Baking). 4. Add the shredded coconut to the sweetener in the
A second choice is 3 cups food processor. Spin it for a minute until a very fine
Organic Zero Erythritol. powder. Open the lid, stir the bottom, replace the lid,
1½ cups medium-shredded and grind again until the powder is uniformly fine.
unsweetened coconut flakes
(not coconut flour) 5. To the ingredients to the food processor, add the arrow-
¼ cup arrowroot powder root powder, cacao powder, carob powder, baking
¾ cup pure cacao powder soda, and salt. Mix until the color is consistent. Pour
¼ cup carob powder into a large mixing bowl.
1 teaspoon baking soda 6. A blender is best for wet ingredients. Place in any style
¼ teaspoon plus a pinch
blender the egg yolks, apple, orange zest, vanilla,
unprocessed salt
6 large eggs, at room vinegar, coconut milk, and yacón syrup. Blend until
temperature, separated the apple pieces are completely liquefied, and then
About ½ tart apple, peeled let the mixture sit while you beat the egg whites.
and cored, cut into chunks 7. In a medium-size mixing bowl or a standing mixer,
(75 grams) beat the egg whites until stiff but not dry—just until
Zest of 1 orange
1 tablespoon pure vanilla peaks form when you lift the beaters.
extract 8. Add the liquid apple mixture to the dry mixture. Mix
1 teaspoon apple cider vinegar briefly but well enough so no lumps remain. Then
1½ cups thick unsweetened fold in the beaten egg whites in three parts. Fold
coconut milk, or ¾ cup thin slowly and do not stir.
1 tablespoon raw yacón syrup
9. Pour the batter into the prepared baking pans. Bake for
(for caramel flavor)
30 to 35 minutes, let cool for 1 hour in the pans, then
remove from the pans and frost.

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 German Chocolate Cake

This luscious dessert has three moist layers of cake with a sweet, gooey caramel frosting. A tradi-
tional classic, the flavor is so spectacular my friends can’t believe it’s Paleo. For best results, follow
the recipe exactly.

[ YIELD: One triple-layer 8-inch cake • EQUIPMENT NEEDED: A food processor; any style blender; a
standing mixer or handheld mixer; and a digital scale, as apples vary in size ]

1 recipe Coconut Pecan Frost- 1. Prepare the Coconut Pecan Frosting and chill.
ing (page 183) 2. Preheat the oven to 350°F. Line three 8-inch round
2¼ cups Just Like Sugar Table cake pans with parchment paper. Grease the paper
Top natural chicory root
sweetener (not Baking). with coconut oil and dust with cacao powder.
A second choice is 3 cups 3. In a dry food processor fitted with the “S” blade, grind
Organic Zero Erythritol. the sweetener to a very fine powder.
1½ cups medium-shredded 4. Add the shredded coconut to the sweetener in the
unsweetened coconut flakes food processor. Spin it for a minute until a very fine
(not coconut flour)
powder. Open the lid, stir the bottom, replace the lid,
¼ cup arrowroot powder
¾ cup pure cacao powder and grind again until the powder is uniformly fine.
¼ cup carob powder 5. To the ingredients in the food processor, add the
1 teaspoon baking soda arrowroot powder, cacao powder, carob powder,
¼ teaspoon plus a pinch baking soda, and salt. Mix until the color is consis-
unprocessed salt tent. Pour the dry mixture into a large mixing bowl.
6 large eggs, at room
temperature, separated 6. A blender is best for the wet ingredients. Place in
½ tart apple, peeled and any style blender the egg yolks, apple, orange zest,
cored, cut into chunks vanilla, vinegar, coconut milk, and yacón syrup.
(75 grams) Blend until the apple pieces are completely lique-
Zest of 1 orange fied and then let the mixture sit while you beat the
1 tablespoon pure vanilla
egg whites.
extract
1 teaspoon apple cider vinegar 7. In a medium-size mixing bowl or a standing mixer,
1½ cups thick unsweetened beat the egg whites until stiff but not dry—just until
coconut milk, or ¾ cup thin peaks form when you lift the beaters.
1 tablespoon raw yacón syrup 8. Add the liquid apple mixture to the dry mixture. Mix
(for caramel flavor) briefly and well enough so no lumps remain. Then
fold in the beaten egg whites in three parts. Fold
slowly and do not stir.

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German Chocolate Cake (continued)

9. Pour the batter into the baking pans. few strips of parchment paper under
Bake for 35 to 40 minutes, or until a the edges of the cake to keep the plate
toothpick inserted into the center clean while you frost it. Spread the
comes out clean. Let cool well in the cake layer with 1 cup of the Coconut
pans, at least an hour. Pecan Frosting. Release the second
10. To assemble the cake: Using a thin knife, cake layer from the pan, place on top
release the edges of each pan and gen- of the first layer, and spread with 1 cup
tly allow the cake to pull away. Place of frosting. Repeat for the top layer,
one layer on a serving plate. Tuck a frosting the top and sides. Serve!

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Chocolate Bavarian Cream Filling or Mousse

A rich and decadent filling or a dessert by itself, traditional Bavarian Cream is made with heavy
cream and gelatin. This supereasy recipe is made with coconut milk and thickened with agar. As
a creamy, smooth chocolate mousse, it melts in your mouth. Use it between cake layers or serve it
in dessert cups. This recipe is also an excellent filling for Tiramisu (page 43), pies, cakes, or cup-
cakes. Follow this recipe exactly, and you will be quite pleased. I promise.

[ YIELD: 4 cups or 4 servings • EQUIPMENT NEEDED: Any style blender ]

2 (14-ounce) cans (3½ cups) 1. In any style blender, blend the thick coconut milk,
unsweetened coconut milk, sweetener, egg yolks (if using), salt, vanilla, coconut
as thick as possible (Lite co- oil, cacao powder, coffee crystals (if using), and
conut milk and coconut milk
beverage in a carton will not
yacón syrup (if using), until smooth and creamy. Do
work, as they are too thin.) a taste test and then sweeten to taste.
1 cup Just Like Sugar Table 2. In a shallow nonstick pan over medium heat, stir the
Top natural chicory root agar flakes into the ½ cup of coconut milk. Cook and
sweetener (not Baking). I do stir gently for 2 to 3 minutes, until it is bubbling
not recommend any other and gummy, and the flakes begin to dissolve. Add
sweetener.
4 egg yolks, at room tempera- the agar mixture to the blender immediately and
ture (optional) blend well to remove any lumps.
1⁄ teaspoon unprocessed salt
8 3. Pour into four dessert cups or a bowl, cover, and chill
1 tablespoon pure vanilla for 2 hours or until firm before serving or using as
extract a filling.)
¼ cup coconut oil
6 tablespoons pure cacao
powder
1 teaspoon finely ground in-
stant decaffeinated coffee
powder or crystals (optional)
2 tablespoons raw yacón syrup
(optional, for a lovely
caramel flavor)
2 tablespoons agar flakes
½ cup any unsweetened
coconut milk, to cook agar

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 Chocolate Cream Pie

Who doesn’t love a creamy, dark chocolate cream pie? Just the name evokes memories of the sweet,
smooth filling, and crispy crust. It’s easy to make: Just blend a smooth chocolate mousse, place in
a pie shell, and top with 5-Minute Whipped Crème Topping. For the best flavor and texture, follow
the recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor and any style blender (a high-speed
blender such as Blendtec or Vitamix will give you a smoother result) ]

2 cups 5-Minute Whipped 1. Prepare 2 cups of 5-Minute Whipped Crème Topping.

Crème Topping (page 174) Prepare the piecrust recipe of your choice, place in a
1 recipe any single Paleo 9-inch pie pan, and chill.
piecrust, such as either the
Flaky Baked Piecrust (page
2. In a blender, combine 1¾ cups of coconut milk, sweet-
115) or the Minute Piecrust ener, vanilla, cacao powder, and salt. Blend well until
(page 113) smooth and creamy. Sweeten to taste and mix again.
1¾ cups medium to thick 3. Add the barely warm coconut oil, and blend again until
unsweetened coconut milk smooth.
(do not use thin) 4. In a shallow nonstick pan over medium heat, stir the
1 cup Just Like Sugar Table
Top natural chicory root agar flakes into the ⅓ cup of coconut milk. Cook and
sweetener (not Baking). I do stir gently for 2 to 3 minutes, until it is bubbling and
not recommend any other gummy, and the flakes begin to dissolve. Add the
sweetener for this. agar mixture to the blender immediately and blend
2 teaspoons pure vanilla well to remove any lumps.
extract
5 tablespoons pure cacao
5. Pour the blended filling into the piecrust and chill well
powder until firm. Before serving, pour the Whipped Crème
¼ teaspoon unprocessed salt on top and spread it smooth. Garnish with unsweet-
¼ cup melted coconut oil ened cacao nibs or shaved 100% cacao chocolate, or
(place jar in lukewarm water dust with pure cacao powder.
to melt oil)
1½ tablespoons agar flakes
¹⁄³ cup thick unsweetened
coconut milk, to cook agar variation German Chocolate Cream Pie: Follow
Pure unsweetened cacao nibs, the recipe above. For the crust use the Minute Pie-
100% cacao unsweetened crust, German Chocolate variation (page 114).
baking chocolate, shaved
(see tip, page 93), or pure
cacao powder, for
garnish

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 Coffee Toffee Pie

This luscious chocolate mocha mousse has a sweet crunchy crust and creamy topping that will sat-
isfy the most passionate chocoholic. The Paleo recipe is adapted from Rudi’s Country Kitchen in
Big Indian, New York. For the most delicious flavor and texture, follow this recipe exactly.

[ YIELD: One 9- or 10-inch pie • EQUIPMENT NEEDED: A food processor and any style blender ]

TOPPING FILLING
1 cup 5-Minute Whipped Crème Topping (page 3 cups unsweetened coconut milk, as thick
174) as possible (Lite coconut milk and
2 tablespoons instant decaffeinated coffee coconut milk beverage in a carton will
powder not work, as they are too thin.)
¼ cup Just Like Sugar Table Top natural 1 cup Just Like Sugar Table Top natural
chicory root sweetener (not Baking). chicory root sweetener (not Baking).
1 teaspoon ground cinnamon
2 teaspoons pure vanilla extract
CRUST 1⁄ teaspoon unprocessed salt
8
½ cup Just Like Sugar Table Top natural
½ cup pure cacao powder
chicory root sweetener (not Baking).
2 teaspoons instant decaffeinated coffee
I do not recommend any other sweetener
powder
for this.
2 tablespoons raw yacón syrup (optional,
¼ cup medium-shredded unsweetened
for a lovely caramel flavor)
coconut flakes (not coconut flour)
6 tablespoons coconut oil
¼ cup pure cacao powder
2 tablespoons agar flakes
½ teaspoon ground cinnamon
½ cup any unsweetened coconut milk, to
¼ teaspoon unprocessed salt
cook agar
¼ cup pure coconut butter (not coconut oil)
Unsweetened cacao powder or shaved 100%
1 teaspoon pure vanilla extract
cacao chocolate (see tip, page 93),
½ teaspoon maple flavoring (optional)
for garnish
²⁄³ cup raw nuts, soaked if possible (see
page 10)
3 tablespoons filtered water

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Coffee Toffee Pie (continued)

1. Prepare 1 cup of 5-Minute Whipped 8. For the filling: In a blender, combine the
Crème Topping, adding to the blender 3 cups of coconut milk, sweetener,
the coffee powder and sweetener. Blend cinnamon, vanilla, salt, cacao powder,
well and chill. coffee powder, yacón syrup (if using),
2. For the crust: Get out a 9- or 10-inch and coconut oil. Blend well until it is
springform pan (your choice!). completely smooth and creamy. (The
3. In a dry food processor fitted with the original Rudi’s recipe had 2 tablespoons
“S” blade, grind the sweetener until it of coffee liqueur; however, we know
is a very fine powder. this is not Paleo, and so it is omitted
4. Add the shredded coconut to the sweet- from this recipe.)
ener in the food processor. Spin it for 9. In a shallow nonstick pan over medium
a minute until a very fine powder. heat, stir the agar into the ½ cup of
Open the lid, stir the bottom, replace coconut milk. Cook and stir gently for
the lid, and grind again until the pow- 2 to 3 minutes until it is bubbling and
der is uniformly fine. gummy, and the flakes begin to dis-
5. To the ingredients to the food processor, solve. Add the agar mixture to the
add the cacao powder, cinnamon, salt, blender immediately and blend well to
coconut butter, vanilla, and maple fla- remove any lumps.
voring. Mix well. 10. Pour the filling into the chilled crust.
6. Add the nuts and pulse in very briefly so Refrigerate for 3 to 5 hours. You can
they remain in pieces and are not chill it faster in the freezer for 30 min-
mushy. Then, add the filtered water utes; however, freezing completely will
and mix again very briefly until it make it too hard to cut.
forms a cohesive dough. 11. To finish the pie: Pour the Whipped
7. Pour the filling into the springform pan. Crème onto the pie after the filling
With a rubber spatula, press the filling has chilled. Chill the whole pie again,
evenly into the crust. If you prefer a and the topping will firm up in about
crispier crust, you may bake it for 20 30 minutes. Serve cold, garnished with
minutes at 350°F. Baking is optional, as unsweetened cacao powder or shaved
the crust is delicious raw. (I like the 100% cacao chocolate.
crispy crust myself.) Chill well.

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 Chocolate Fudge

This creamy fudge is for extreme chocolate lovers. It has an intense, rich flavor of dark chocolate,
along with a crunchy texture of toasted pecans. And it’s amazingly quick to make in any style
blender—just blend, chill, and serve! For best results, follow this recipe exactly.

[ YIELD: About 60 pieces  • EQUIPMENT NEEDED: Any style blender ]

1 cup raw nuts, soaked if 1. Preheat the oven to 350°F. Line a 9-inch square pan
possible (see page 10) with parchment paper so it hangs over the edges for
²⁄³ cup unsweetened coconut easy removal.
milk, as thick as possible
(Lite coconut milk and
2. Chop the nuts coarsely by hand or in a food processor.
coconut milk beverage in a Then toast them in a dry, shallow baking pan with the
carton will not work, as they timer set for 10 minutes. Take care not to burn them.
are too thin.) Remove them from the oven and allow to cool.
1¼ cups Just Like Sugar Table 3. In a blender, combine the coconut milk, sweetener,
Top natural chicory root vanilla, salt, yacón syrup (if using), and cacao pow-
sweetener (not Baking).
I do not recommend any der. Blend until smooth and creamy.
other sweetener for this. 4. Add the coconut butter and blend again until smooth
1 tablespoon pure vanilla and creamy.
extract 5. Add the melted oil last, and blend until smooth and
1⁄ teaspoon unprocessed salt
8 creamy.
2 tablespoons raw yacón syrup
(optional)
6. Remove the blender from its stand. Add the nuts and
¼ cup pure cacao powder stir them in by hand with a rubber spatula.
75 grams (about ¹⁄³ cup tightly 7. Pour the molten mixture into the prepared pan. Chill
packed) pure coconut butter for 4 hours or overnight. Remove from pan and place
(not coconut oil) the whole block of fudge on a cutting board. Cut
½ cup melted coconut oil eight by eight into about sixty square pieces and
(place jar in lukewarm water
to melt oil) enjoy. Keep chilled.

variation Chocolate Hazelnut Fudge: Add 1⁄3 cup

of roasted hazelnut butter to the blender in step 3.

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 Superfood Black Fudge

This creamy chocolate fudge is a real energy booster as a snack or dessert. I call it Superfood Black
Fudge because it is loaded with nutrients. The dark color comes from pure cacao, carob, and green
chlorella powder, a mild-flavored green algae high in protein and nutrients. Buy it in your local
healthy grocery or online. Try the recipe once as written so you’ll experience this amazing flavor
combination. After that, you can omit any of the superfoods, or substitute your own. But be careful,
as many green powders are really bitter.

[ YIELD: About 60 pieces • EQUIPMENT NEEDED: Any style blender (a high-speed blender will give a
smoother result) and a digital scale, for the coconut butter ]

2 cups raw nuts, soaked if 1 tablespoon pure vanilla SUPERFOODS

possible (see page 10) extract 2 teaspoons chlorella powder
²⁄³ cup unsweetened coconut ¼ teaspoon unprocessed salt 2 tablespoons roasted carob
milk, as thick as possible 3 tablespoons raw yacón powder
(Lite coconut milk and syrup (optional) 2 tablespoons raw hemp seeds
coconut milk beverage in ¼ cup pure cacao powder 1 teaspoon bee pollen
a carton will not work, as 1 teaspoon finely ground 1 tablespoon maca powder
they are too thin.) instant decaffeinated 100 grams (about ½ cup)
1½ cups Just Like Sugar coffee powder or crystals pure coconut butter (not
Table Top natural chicory (optional) coconut oil)
root sweetener (not 2 teaspoons ground cinnamon
Baking). I do not recom- ²⁄³ cup melted coconut oil
mend erythritol as it does (place jar in lukewarm
not give a smooth texture. water to melt oil)

1. Preheat the oven to 350°F. Line a 9- 3. In a blender, combine the coconut

inch square pan with parchment milk, sweetener, vanilla, salt, and
paper so it hangs over the edges for yacón syrup (if using). Blend well
easy removal. until the sweetener dissolves.
2. Chop the nuts coarsely by hand or in a 4. Add the cacao powder, coffee powder
food processor. Then toast them in a (if using), and cinnamon, and blend
shallow baking pan, setting the again.
timer for 10 minutes. Take care not 5. Add the melted oil and blend until
to burn them. Remove from the smooth and creamy.
oven and let cool.

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Superfood Black Fudge (continued)

6. Now add the chlorella, roasted carob 9. Pour the fudge into the prepared pan
powder, hemp seeds, bee pollen, and and smooth it flat. Chill for 4 hours
maca powder. Blend until smooth up to overnight, or freeze for 2 hours
and creamy. if you’re in a hurry. Remove from the
7. Add the coconut butter last, and blend pan, remove the paper, and transfer
until smooth. to a cold cutting board. Cut into
8. Remove the blender from its stand. Add ¾-inch squares and place them on a
the chopped nuts and stir them in by serving plate. Store covered in the
hand with a rubber spatula. refrigerator.

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 Chocolate-Covered Strawberries

As most everyone knows, Chocolate-Covered Strawberries equal love, and this simple recipe is
no exception.

[ YIELD: 20 chocolate-covered strawberries • EQUIPMENT NEEDED: A double boiler, or a smaller pan

that fits on top of a larger one ]

20 fresh strawberries 1. Wash the strawberries gently and dry thoroughly with
4 ounces (118 grams) 100% a soft towel. Line a plate with waxed paper or parch-
cacao unsweetened baking
ment paper for the strawberries.
chocolate
1½ cups Just Like Sugar Table 2. Melt the chocolate in a double boiler (or a smaller
Top natural chicory root pan set on top of a larger pan of hot water). When
sweetener (not Baking). the water begins to boil, turn down the heat to a
I do not recommend any low simmer.
other sweetener for this. 3. When the chocolate melts, add the sweetener and stir
½ cup any unsweetened
coconut milk or water with a rubber spatula until completely dissolved.
2 teaspoons pure vanilla Add the coconut milk, vanilla, and carob powder.
extract Stir until the chocolate mixture is completely smooth.
2 tablespoons carob powder 4. While the mixture is warm but not very hot, add the
2 tablespoons melted coconut melted coconut oil and stir with a rubber spatula
oil (place jar in lukewarm
until it is completely mixed in. Coconut oil is deli-
water to melt oil)
cate, so it’s important that both temperatures be
similar—moderately warm.
5. When the mixture is smooth, you’re ready to dip the
strawberries. Make sure they are dry or the chocolate
will not adhere properly. Keep the double boiler at a
simmer so the chocolate is slightly warm. Check the
thickness of the mixture by dipping the first straw-
berry. If it is too thick, you can stir in a tiny bit more
coconut milk or water. If is too thin, wait a few min-
utes and it will evaporate to the perfect consistency.
6. Dip each strawberry halfway into the melted choco-
late. Place it, either upside down or on its side, on the
prepared plate. Chill well. When they’re cold, trans-
fer the strawberries to a serving plate, and enjoy!

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 Homemade Chocolate Chips

I can’t live without chocolate chips. These Paleo chocolate chips are easy: You melt the ingredients
together, then freeze the mixture in a flat pan. Once frozen, it’s quick to cut the chocolate into tiny
cubes. Keep them on hand in the freezer to use in cookies, ice cream, or cheesecake. Most store-
bought chocolate chips are filled with refined sugar and dairy. But not these! Instead, you’re eating
pure dark chocolate, strictly Paleo and delicious. If you don’t have time to make your own chips,
you can cut any 100% cacao chocolate bar into tiny pieces . . . but they will be bitter. This recipe
makes your Paleo chocolate chips sweet. For best results, follow this recipe exactly.

[ YIELD: 2 cups chips • EQUIPMENT NEEDED: A double boiler, or a smaller pan that fits on top of a
larger one ]

4 ounces 100% cacao unsweet- 1. Line with parchment paper a flat tray or pan that fits in
ened baking chocolate or your freezer.
cacao paste (118 grams) 2. Melt the chocolate in a double boiler (or a smaller
1¼ cups Just Like Sugar Table
pan set on top of a larger pan of hot water). When
Top natural chicory root
sweetener (not Baking). the water begins to boil, turn down the heat to a
I do not recommend any low simmer.
other sweetener for this. 3. With a rubber spatula, stir in the sweetener, vanilla,
1 teaspoon pure vanilla extract coconut milk, and coffee powder (if using). Stir gently
1 tablespoon any unsweetened until smooth.
coconut milk
1 teaspoon instant decaf- 4. While the mixture is warm but not hot, add the melted
feinated coffee powder or coconut oil, and stir with a rubber spatula until it is
crystals (optional) mixed in. Coconut oil is delicate, so it is important
2 tablespoons melted coconut that both temperatures be similar—moderately warm.
oil (place jar in lukewarm 5. Pour the chocolate into the prepared pan and freeze
water to melt oil)
for 1 hour, until solid. Place your cutting board in
the freezer, too, so it will be nice and cold and the
chocolate will stay firm while you cut.
6. Remove the chocolate and cutting board from the
freezer, and place the slab of chocolate on your
chilled cutting board. With a sharp knife, cut the
chocolate into ⅛- to ¼-inch strips vertically. Then
cut them the same size horizontally, into tiny cubes.
(Do pop a few in your mouth just to make sure
they’re tasty.) Store the chips in a sealed container in
the freezer. When adding to cookie dough, add them
frozen, so they will stay intact better while baking.

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 Dark Chocolate Truffles

They taste divine. They look totally luscious and decadent. They make a beautiful dessert or gift.
It’s hard to believe they’re so easy! These rich, dark chocolate truffles are made with melted 100%
cacao chocolate and coconut milk. Choose from a delicious variety of flavors and coatings. For the
most wonderful flavor and texture, please follow this recipe exactly.

[ YIELD: About 30 truffles • EQUIPMENT NEEDED: A food processor ]

BASIC FILLING If you like them quite ¼ cup raw yacón syrup and
4 ounces 100% cacao sweet, use the larger chopped nuts (roll in the
unsweetened baking amount of sweetener.) syrup, then in the nuts)
chocolate or raw cacao 2 teaspoons pure vanilla ¼ cup raw yacón syrup and
paste (118 grams) extract pure unsweetened cacao
½ cup unsweetened coconut nibs (my personal favorite)
milk, as thick as possible (roll in the syrup, then in
SUGGESTED COATINGS
(Lite coconut milk and the nibs)
Choose your favorite, or be ad-
coconut milk beverage in a venturous and do them all:
3 tablespoons finely ground
carton will not work, as Wholesome Sweeteners
½ cup raw nuts, soaked if
they are too thin.) Organic Zero Erythritol
possible (see page 10),
1¼ to 1½ cups Just Like (grind in a blender, food
chopped finely and toasted
Sugar Table Top natural processor, or home coffee
lightly (see page 11)
chicory root sweetener grinder)
¼ cup medium-shredded
(not Baking). I do not rec- Spices, such as ground cinna-
unsweetened coconut (not
ommend any other sweet- mon, ground cardamom, or
coconut flour), raw or
ener for the filling. (I like ground ginger
toasted (see page 120)
truffles moderately sweet. Pure cacao powder

1. Weigh out the chocolate and cut it gently, but do not boil. Low heat is
into large chunks. In a food proces- enough to melt the chocolate. Stir
sor, chop it into tiny pieces. until perfectly smooth. Then pour
2. In a small saucepan over medium the mixture into a bowl and chill for
heat, slowly heat the coconut milk, 2 hours, until firm. Get out a heavy
sweetener, and vanilla. Stir until the serving plate, and chill it.
sweetener dissolves and the mixture 4. To form the truffles: Use a spoon to
is hot but not boiling. measure out small portions of the
3. Remove from the heat and immedi- soft chocolate, and then roll into
ately add the chopped chocolate. ¾-inch balls between your hands.
Stir with a small whisk until smooth Coat in the coatings of your choice.
and creamy. If it cools too fast it may Arrange them on your cold serving
get lumps; if this happens, put the plate. Keep the finished truffles re-
pan on the heat briefly to soften it frigerated. Serve and enjoy!
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Dark Chocolate Truffles (variations)

variations

Almond Chocolate Truffles: Prepare the Chocolate Orange Truffles: Prepare the
basic filling, adding 1⁄3 cup of almond butter basic filling, adding the zest of 1⁄2 orange
in step 2. Roll in chopped almonds. and 3 drops of food-safe sweet orange aro-
matherapy oil (optional) in step 2. Roll in
Brazilian Chocolate Brigadeiros: Pre- Chocolate Sauce (page 189) or medium-
pare the basic filling, adding 1⁄2 teaspoon of shredded unsweetened coconut flakes (not
ground cinnamon and 1⁄2 teaspoon of instant coconut flour).
decaffeinated coffee powder or crystals in
step 2. Roll in raw yacón syrup and coat with Chocolate Rose Truffles: Prepare the
small raw cacao nibs. basic filling, adding 4 drops of food-safe
rose absolute or aromatherapy oil in step 2.
Chocolate Chai Truffles: Prepare the Roll in 1⁄4 cup of finely ground Organic Zero
basic filling, adding 1⁄2 teaspoon of ground Erythritol.
cinnamon, 1⁄4 teaspoon of ground carda-
mom, and 1⁄4 teaspoon of ground ginger in Classic Chocolate Truffles: Prepare the
step 2. Roll in pure cacao powder. basic filling, then roll in Chocolate Sauce
(page 189).
Chocolate Hawaiian Truffles: Prepare
the basic filling, adding 1⁄2 teaspoon of Mayan Chocolate Truffles: Prepare the
ground ginger in step 2. Roll in unsweetened basic filling, adding 1⁄2 teaspoon of ground
coconut flakes or chopped macadamia nuts. cinnamon, 1⁄2 teaspoon of instant decaf-
feinated coffee powder, and a pinch of
Chocolate Hazelnut Truffles: Prepare the cayenne in step 2. Roll in pure cacao powder
basic filling, adding 1⁄3 cup of hazelnut butter with a pinch of ground cinnamon.
in step 2. Roll in finely chopped hazelnuts.

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If you want to make an apple pie from scratch,

you must first create the universe.
—CARL SAGAN

P I E S AN D TAR TS

I
am so excited to share these Paleo pie Chocolate Piecrust (page 114). Another use-
recipes with you, because they include ful discovery is the Cheesecake (page 128)
some amazing and delicious discover- without cheese. Instead, this recipe calls for
ies. There’s nothing more wonderful pure 100% coconut butter with lemon juice.
than a hot baked pie, but a flaky piecrust It has a smooth, creamy and tart flavor, so
without grain seemed an impossible task. much like cream cheese that my guests can’t
After about ten attempts, I found the tell the difference. Again, the recipe has
perfect combination of coconut, ar- many variations so you can have
rowroot powder, and egg—and cheesecake practically every day
the Flaky Baked Piecrust (page 115) and it will always be new. If you’re
is the result. I couldn’t believe my feeling adventurous, try the Fin-
eyes—it rolls easily, bakes beauti- ger Tarts (page 127), a fabulous
fully, and tastes absolutely crisp and recipe
delicious, whether it’s Pecan Pie (page for entertaining: individual bite-size
122) or Cherry Pie (page 118). Try it! treats for everybody. For those who prefer to
The Minute Piecrust recipe (page 113) is so savor the classic traditional pies, there’s
easy, it’s a boon to any kitchen—and tastes Pumpkin Pie (page 123), Dutch Apple Pie
absolutely luscious. You can choose from (page 116), and more, all made with 100 per-
myriad flavor variations, such as Almond cent whole Paleo foods.
Streusel Piecrust (page 113) and German

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 Minute Piecrust

This simple piecrust recipe is my go-to favorite. Make it in a minute. Literally, one minute. Modify
it a hundred ways and discover that no matter what you do—it’s always delicious. Just mix these
few ingredients, press into the pan, and serve. There’s no need to roll it out or bake it. If you can
soak the nuts beforehand, it’s even better. For best results, follow this recipe exactly.

[ YIELD: One single 9-inch piecrust • EQUIPMENT NEEDED: A food processor ]

1½ cups raw nuts, soaked if 1. Place in a food processor the nuts, sweetener, coconut
possible (see page 10) oil, vanilla, and salt. Mix well until the texture resem-
¹⁄³ cup Just Like Sugar Table bles a paste. If your nuts are very dry, you may need
Top natural chicory root
sweetener (not Baking). I do to slowly add a bit of filtered water. Sweeten to taste.
not recommend any other 2. Press into a 9-inch pie pan and chill briefly while you
sweetener for this. make the filling. Easy, breezy!
3 tablespoons coconut oil
1 teaspoon pure vanilla extract
¼ teaspoon unprocessed salt
1 to 2 tablespoons filtered
water, only if needed

variations

1
Almond Streusel Piecrust: For the cinnamon, ⁄3 cup more Just Like Sugar
1
nuts, use 11⁄2 cups of almonds, soaked if Table Top sweetener, ⁄4 teaspoon of

possible (see page 10). Add 1⁄2 teaspoon maple flavoring, and a pinch of nutmeg.

of ground cinnamon, 1⁄4 teaspoon of

grated nutmeg, and a pinch of ground Coconut Piecrust: Instead of nuts,
cloves. substitute 3 cups of toasted medium-
shredded unsweetened coconut flakes
1
Chocolate Piecrust: Add ⁄4 cup of pure (not coconut flour). Use only 1 tablespoon
cacao powder, 1⁄2 teaspoon of ground cin- of coconut oil, instead of three.
namon, and 1⁄3 cup more Just Like Sugar
Table Top sweetener. Coconut Cashew Piecrust: Use 1 cup
of soaked cashews (see page 10) and sub-
Chocolate Hazelnut Piecrust: Use 11⁄2 stitute 1 cup of toasted, medium-shredded
cups of hazelnuts only. Add 1⁄4 cup of pure unsweetened coconut flakes for the re-
cacao powder, 1⁄2 teaspoon of ground maining nuts.

continues . . .

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Minute Piecrust (variations)

German Chocolate Piecrust: For the nuts, Macadamia Nut Piecrust: Use 2 cups of
use 1 cup of toasted pecans, soaked if possible raw, unsalted macadamia nuts and a pinch
(see page 10) and 1 cup of toasted, medium- of nutmeg.
shredded unsweetened coconut flakes (not co-
conut flour).

Lemon Ginger Piecrust: Add the grated zest

of 1 lemon and 11⁄2 inches of fresh ginger,
chopped or grated.

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 Flaky Baked Piecrust

This baked piecrust will quickly become your favorite because it is so simple to make and goes per-
fectly with any pie recipe. Perfect for Dutch Apple Pie (page 116) or Pumpkin Pie (page 123), it is
crispy and sweet, and you can roll it out or press it into the pan with your fingers. My guests love
this crust, and never guess that it’s completely grain-free. For the most delicious flavor and texture,
follow this recipe exactly.

[ YIELD: One single or double 9-inch piecrust • EQUIPMENT NEEDED: A food processor ]

SINGLE PIECRUST 1. In a dry food processor fitted with the “S” blade, grind
3 tablespoons Just Like Sugar the sweetener to a very fine powder.
Table Top natural chicory 2. Add the shredded coconut to the sweetener in the
root sweetener (not Baking).
food processor. Spin it for a minute until a very fine
A second choice is ¼ cup
Organic Zero Erythritol. powder. Open the lid, stir the bottom, replace the lid,
3 cups medium-shredded and grind again until the powder is uniformly fine.
unsweetened coconut flakes 3. To the ingredients in the food processor, add the arrow-
(not coconut flour) root and salt. Mix well.
¹⁄³ cup arrowroot powder 4. To the dry ingredients in the food processor, add the
½ teaspoon unprocessed salt
1 teaspoon pure vanilla extract vanilla and eggs. Mix again until it becomes a soft,
2 large eggs uniform dough.
5. Form the dough into a ball (or two balls, if a double
DOUBLE PIECRUST crust). Flatten it with your hands to about ½ inch
6 tablespoons Just Like Sugar
thick. Wrap in plastic or a damp cloth, and chill for
Table Top natural chicory
root sweetener (not Baking). 30 minutes to firm up.
A second choice is ½ cup 6. Preheat the oven to 300°F. Roll out each ball of dough
Organic Zero Erythritol. between two pieces of parchment paper to about
4½ cups medium-shredded ⅛ inch thick and 13 to 14 inches round, depending
unsweetened coconut flakes on the pan size.
(not coconut flour)
½ cup arrowroot powder 7. Remove the top layer of parchment paper, and use the
¾ teaspoon unprocessed salt bottom layer to flip the dough gently over onto the pie
1½ teaspoons pure vanilla pan. Repair any rips and flute or crimp the edges
extract with your fingers.
3 medium to large eggs 8. Prick the bottom of the pie with a fork in a few places
and prebake for 25 minutes at 300°F. Allow the crust
to cool completely before using.
9. If baking a double crust, follow the recipe directions
for the top crust.

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 Dutch Apple Pie

This Paleo Apple Pie puts a new spin on an old favorite. It tastes just like my mom’s traditional
pie, except that it’s grain-free. I’m told that Paleolithic apples were tart, something like our crab
apples today. So you can make it Paleo-friendly by using tart apples, such as Granny Smith, Fuji,
and Pink Lady (which are also lower in carbs). Serve with 1-Minute Whipped Crème Topping
(page 173). For the best flavor and texture, follow this recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor ]

1 recipe single-crust Flaky 1⁄8 teaspoon grated nutmeg ¹⁄³ cup Just Like Sugar Table
Baked Piecrust (page 115) 1⁄8 teaspoon ground cloves Top natural chicory root
6 tart apples (6 to 7 cups 1⁄8 teaspoon unprocessed salt sweetener (not Baking).
when sliced) Zest of ½ orange A second choice is ½ cup
2 tablespoons freshly 2 tablespoons melted coconut Organic Zero Erythritol.
squeezed lemon juice oil (place jar in lukewarm ¼ teaspoon unprocessed salt
²⁄³ cup Just Like Sugar Table water to melt oil) 1 teaspoon ground cinnamon
Top natural chicory root 1 to 2 tablespoons raw yacón ¼ teaspoon grated nutmeg
sweetener (not Baking). syrup (optional, for caramel ¹⁄³ cup chopped nuts, soaked
A second choice is ¾ cup taste) if possible (see page 10)
Organic Zero Erythritol. 2 tablespoons melted coconut
3½ tablespoons arrowroot STREUSEL TOPPING oil (place jar in lukewarm
powder ¹⁄³ cup medium-shredded water to melt oil)
2 teaspoons ground cinnamon unsweetened coconut
flakes (not coconut flour)

1. Preheat the oven to 300°F. Prepare the using). Adjust the sweetness and
single-crust Flaky Baked Piecrust, spices to taste. Set the apples aside
place in a 9-inch pie pan, and prebake to rest for 15 minutes.
for 20 minutes. When it finishes, in- 4. For the streusel: In a small bowl, stir
crease the oven temperature to 350°F. together the coconut, sweetener, salt,
2. For the filling: Core and slice the ap- cinnamon, nutmeg, nuts (if using),
ples into very thin slices, about ⅛ and coconut oil.
inch, by hand or using the slicer of a 5. Pour the apples into the baked crust
food processor. Peeling is optional. and press tightly so they are level.
Personally, I love to eat the peels. Spread the streusel on top and poke
Being in thin slices help the peels to holes in it with a spoon handle, to
soften. Place the apples in a large help it to sink in. Press it firmly with
mixing bowl and toss with the your hands.
lemon juice to coat. 6. Put the pie pan on a baking sheet to
3. Sprinkle on the apples and stir in the catch leaks. Bake for 55 to 75 min-
sweetener, arrowroot powder, cin- utes. Let cool for 1 to 3 hours in the
namon, nutmeg, cloves, salt, orange pan on a rack. Serve warm.
zest, coconut oil, and yacón syrup (if

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 Banana Cream Pie

Simple ingredients make this banana cream pie a classic: smooth vanilla pudding and sliced
bananas, all covered with fluffy coconut whipped cream, like a delicious ambrosia. Everyone loves
this dessert. For the best flavor and texture, follow the recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor and any style blender (a high-speed
blender such as Blendtec or Vitamix will make it smoother) ]

2 cups 5-Minute Whipped 1. Prepare 2 cups of the 5-Minute Whipped Crème Top-
Crème Topping (page 174) ping and chill.
1 recipe any single Paleo
2. Prepare your choice of piecrust. Press into a 9-inch pie
piecrust, such as the Flaky
Baked Piecrust (page 115) or pan and chill.
Minute Piecrust (page 113) 3. In a blender, combine two of the bananas, the 2½ cups
4 ripe bananas of coconut milk, the sweetener, vanilla, lemon juice,
2½ cups medium to thick and salt. Blend well until smooth and creamy.
unsweetened coconut milk Sweeten to taste.
(not thin)
1 to 1¹⁄³ cups Just Like Sugar 4. Add the barely warm coconut oil and blend again until
Table Top natural chicory smooth.
root sweetener (not Baking). 5. In a shallow nonstick pan over medium heat, stir the
I do not recommend any agar into the ½ cup of coconut milk. Cook and stir
other sweetener for this. gently for 2 to 3 minutes, until it is bubbling and
1 tablespoon pure vanilla
gummy, and the flakes begin to dissolve. Add the
extract
2 teaspoons freshly squeezed agar mixture to the blender immediately and blend
lemon juice well to remove any lumps.
¼ teaspoon unprocessed salt 6. Slice the remaining two bananas into thin disks and
¹⁄³ cup melted coconut oil line the bottom of the chilled piecrust with them.
(place jar in lukewarm water Pour the blended filling on top and chill for 2 hours,
to melt oil)
2 tablespoons agar flakes until firm. Before serving, spread with the Whipped
½ cup unsweetened coconut Crème. Serve cold.
milk, to cook agar

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 Cherry Pie

Cherry Pie with a lattice top is one of my favorite desserts. I’m told Paleolithic cherries were not as
sweet as our cherries, so if you can hunt and gather some sour cherries, you’ll be right in step with
our ancestors. This recipe works for all types of cherries, sour or sweet. In fact, it works for any berry
pie or fruit pie. One of the secrets to a great cherry pie is to achieve the perfect level of sweetness to
enhance the natural cherries. As sweetness levels vary widely, you will need to adjust the sweetener
to taste, depending on the type of cherries. The second secret to cherry pie is to make a filling that
is thick and juicy, but not too runny. Cherries vary in liquid content. Some cherries are compact
and dry. Other cherries are juicier, including frozen cherries. Some of the excess juice may need to
be drained off. This recipe guides you through the steps to a successful pie with every type of cherry.
Cherries combine beautifully with chocolate, and the Black Forest Cherry Pie variation that follows
adds a truly delicious flavor rush. To pit fresh cherries, use a decorator tip: stand it on end and
push the cherry down onto the tip. It’s that easy. Or use a cherry pitter, an inexpensive tool similar
to a paper punch. Don’t miss the variation that follows for berry pie. For best results, follow this
recipe exactly. Serve warm or cold with 1-Minute Whipped Crème Topping (page 173).

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor and a decorator tip or cherry pitter ]

1 recipe double-crust Flaky Baked Piecrust 3½ tablespoons arrowroot powder

(page 115) ¼ teaspoon unprocessed salt
4 (10-ounce) bags frozen cherries, or 8 cups 1 tablespoon freshly squeezed lemon juice
fresh pitted 1 teaspoon pure vanilla extract
½ to 3 cups Just Like Sugar Table Top natural 1 tablespoon melted coconut oil (place jar
chicory root sweetener (not Baking). in lukewarm water to melt oil)
A second choice is ²⁄³ to 2 cups Organic Zero 2 tablespoons Microplane-grated fresh beet
Erythritol. (Sweeten to taste, depending on (optional, needed only if your cherries are
your cherries.) not red)

1. Prepare the double-crust Flaky Baked and release the juices, but without
Piecrust. Divide the dough into two turning them to mush. Pour them
equal balls. Wrap them in plastic or into a colander over a large mixing
parchment paper. Press them flat to bowl and press firmly to squeeze out
½ inch thick so they’ll chill evenly, their excess juice. Drain the cherries
and refrigerate for 30 minutes. very well, reserving ½ cup of the juice.
2. Preheat the oven to 425°F. Get out a (If you don’t get any juice, substitute
9-inch pie pan. ½ cup of filtered water.) Place the
3. Place the cherries in a food processor. strained cherries in a large mixing
Pulse them three or four times briefly, bowl.
to gently break them up into pieces
continues . . .

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Cherry Pie (continued)

4. Place in the empty food processor the for the lattice top of the pie to ⅛ inch
½ cup of cherry juice, ½ cup of sweet- thick and 13 to 14 inches round. With
ener, arrowroot powder, salt, lemon a knife, cut the dough into strips ½-
juice, vanilla, coconut oil, and grated inch wide. Pour the cherry filling into
beet (if using). Mix well. Pour this mix- the piecrust and carefully place strips
ture over the cherries in the mixing horizontally ½ inch apart over the pie.
bowl and stir well by hand. Sweeten to Then place more strips vertically over
taste by adding the sweetener slowly. the pie, creating a simple lattice. Re-
You will need to add from ½ to 2½ pair any rips. Crimp or flute the edges
cups more sweetener if your cherries with your fingers. Brush the edges with
are sour. Stir and let the filling stand water to retard browning.
for 15 minutes. 8. Put the pie pan on a baking sheet to
5. Remove one portion of pie dough from catch leaks. Bake at 425°F for 20 min-
the refrigerator. It is important to keep utes. Lower the temperature to 350°F
the dough cool. Even your warm hands and continue baking for 30 to 40 min-
can melt the coconut oil. Roll out the utes. When it is finished, the juices
dough between two pieces of parch- should be bubbling, the arrowroot
ment paper to about ⅛ inch thick and must be completely dissolved, the cher-
13 to 14 inches round. ries soft, and crust golden brown. Let
6. Remove the top layer of parchment cool completely if you want pretty
paper, and use the bottom layer to flip pieces. However, this pie is delicious
the dough gently over onto the pie warm with Paleo Vanilla Ice Cream
pan. Trim the edges. (page 161), and nobody will care how
7. Between two fresh pieces of parchment it looks.
paper, roll out the remaining dough

variations

Black Forest Cherry Pie: Follow the recipe above. Add to the blended filling 3 tablespoons of pure
cacao powder; 1⁄3 cup of thick coconut milk, or 3 tablespoons thin; and 1⁄4 cup more Just Like Sugar
Table Top sweetener, or 1⁄3 cup Organic Zero Erythritol, or to taste. Serve with 1-Minute Whipped Crème
Topping (page 173) and a sprinkling of unsweetened cacao nibs.

Berry Pie: Make your favorite berry pie with blueberries, marionberries, chokeberries, elderberries,
blackberries, gooseberries, or any berry you like. Follow the Cherry Pie recipe, substituting 8 cups of
berries. If you’re using frozen berries, follow the instructions to drain them very well. You’ll need to ad-
just the sweetener to taste, depending on your berry.

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 Coconut Cream Pie

This pie has a rich, smooth coconut filling in a crispy crust. The key to its sumptuous flavor is
creamy coconut milk with lightly toasted coconut, which is a bit crunchy and adds a rich sweetness
to each bite. It’s so easy to prepare: Just make a Minute Piecrust, blend the filling, and chill. For the
ideal flavor and texture, follow this recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother pie) ]

2 cups 5-Minute Whipped 1. Preheat the oven to 300°F. Prepare the 5-Minute
Crème Topping (page 174) Whipped Crème Topping and the Minute Piecrust.
Minute Piecrust, Coconut You may toast the coconut flakes for the crust and
variation (page 113)
1 cup medium-shredded
filling together on one shallow baking pan: Toast for
unsweetened coconut (not 15 to 20 minutes, stirring every 5 minutes until they
coconut flour) are barely golden brown. Set the timer and watch
2½ cups medium to thick carefully, as they burn easily. Let cool completely.
unsweetened coconut milk Reserve ¼ cup of coconut.
(not thin) 2. In a blender, combine the 2½ cups of coconut milk,
1 to 1¹⁄³ cups Just Like Sugar
Table Top natural chicory sweetener, vanilla, and salt. Blend well until smooth
root sweetener (not Baking). and creamy. Sweeten to taste.
I do not recommend any 3. Add the barely warm coconut oil, and blend again until
other sweetener. smooth.
1 tablespoon pure vanilla 4. In a shallow nonstick pan over medium heat, stir the
extract
¼ teaspoon unprocessed salt
agar into the ½ cup of coconut milk. Cook and stir
¹⁄³ cup melted coconut oil gently for 2 to 3 minutes until it is bubbling and
(place jar in lukewarm water gummy, and the flakes begin to dissolve. Add the
to melt oil) agar mixture to the blender immediately and mix
2½ tablespoons agar flakes well to remove any lumps.
½ cup thick unsweetened 5. Spread the ¾ cup of toasted coconut flakes in the bot-
coconut milk, to cook agar
tom of the chilled piecrust. Pour the blended filling
over the flakes and chill for 2 hours, until the pie is
firm. Before serving, sprinkle the reserved ¼ cup of
toasted coconut flakes on top.

variation Chocolate Coconut Cream Pie: Prepare one recipe of warm Chocolate Sauce (page 189).
Follow the Coconut Cream Pie recipe above. Before pouring the filling into the pie shell, pour the warm
chocolate sauce into the bottom of the shell so that it lines the entire shell evenly. Sprinkle the 3⁄4 cup
of coconut flakes over the sauce. Pour the filling on top and chill per the instructions above.

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 Key Lime Pie

When I tasted this pie I couldn’t believe how delicious it was (and I’m pretty sure you’ll have the
same reaction as well!). The filling is made with fresh lime juice and a surprise ingredient: creamy
avocado. Smooth, cool, and refreshing, mild avocado adds richness to this Key Lime Pie without
affecting the flavor. Garnish with lime slices and 1-Minute Whipped Crème Topping (page 173).
For best results, follow this recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor and any style blender ]

1 recipe Minute Piecrust (page 1. Prepare the Minute Piecrust. Press into a 9-inch pie
113) pan and chill.
1¹⁄³ cups unsweetened coconut 2. In a blender, combine the 1⅓ cups of coconut milk,
milk, as thick as possible
(Lite coconut milk and lime zest, lime juice, avocado, and sweetener. Mix
coconut milk beverage in a until smooth and creamy.
carton will not work, as 3. Add the melted coconut oil and mix again until per-
they are too thin.) fectly smooth. Adjust the sweetener to taste.
Zest of ½ lime 4. In a shallow nonstick pan over medium heat, stir the
¹⁄³ cup freshly squeezed lime
agar into the ⅓ cup of coconut milk. Cook and stir
juice (2 to 3 limes)
1 ripe avocado, pitted and gently for 2 to 3 minutes, until it is bubbling and
peeled gummy, and the flakes begin to dissolve. Add the
1 cup Just Like Sugar Table agar mixture to the blender immediately and blend
Top natural chicory root well to remove any lumps.
sweetener (not Baking). I do 5. Pour the mixture into the chilled crust. Refrigerate
not recommend any other
sweetener for this. for 3 to 5 hours. You can chill it faster in the freezer
¼ cup melted coconut oil for 30 minutes; however, freezing completely will
(place jar in lukewarm water make it too difficult to cut. Garnish with fresh lime
to melt oil) slices and enjoy!
2 tablespoons agar flakes
¹⁄³ cup unsweetened coconut
milk, to cook agar
Lime slices, for garnish

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 Pecan Pie

This is the easiest pecan pie recipe I’ve ever seen (or created, for that matter!). It tastes crispy and
divine, with a deep brown sugar flavor from the yacón syrup. (A tablespoon of rum is traditional
in this recipe; however, that is not Paleo. And the pie is so delicious without it, that most people
don’t miss it.) If you’ve never tasted pecan pie with soaked and toasted pecans, you’re in for a treat.
Serve plain or with 1-Minute Whipped Crème Topping (page 173). For the most delicious flavor
and texture, follow this recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: A food processor or any style blender ]

3 cups pecan halves, soaked if 1. Position a rack in the center of the oven. Preheat the
possible (see page 10) oven to 350°F. Toast the pecans in a dry, shallow
1 recipe single-crust Flaky baking pan with the timer set for 10 minutes. Take
Baked Piecrust (page 122)
2 cups Just Like Sugar Table
care not to burn them. Remove them from the oven
Top natural chicory root and allow to cool.
sweetener (not Baking). 2. Prepare the Flaky Baked Piecrust and place in a 9-inch
A second choice is 2²⁄³ cups pie pan. Heat the pie shell in the oven only until it is
Organic Zero Erythritol. hot to the touch (no need to prebake).
½ teaspoon unprocessed salt 3. In a food processor or blender, place the sweetener
½ cup warm (not boiling)
filtered water and salt. Mix well.
3 large eggs 4. Add the filtered water, eggs, vanilla, vinegar, maple,
1 tablespoon pure vanilla yacón syrup (if using), and melted coconut oil. (Rum
extract is traditional here; however, alcoholic beverages are
1 teaspoon apple cider vinegar not Paleo.) Mix well until the sugar dissolves.
½ teaspoon maple flavoring
2 tablespoons raw yacón syrup
5. Pulse in 1½ cups of the toasted pecans briefly so they
(optional) are chopped coarsely.
¼ cup melted coconut oil 6. Pour the mixture into the pie shell. Top with the re-
(place jar in lukewarm water maining pecan halves. Bake for 40 to 50 minutes,
to melt oil) until the edges are firm but the center is barely quivery.
7. Let cool for at least 1 hour in the pan on a rack. Serve
warm or at room temperature.

variation Chocolate Pecan Pie: For a yummy variation with an added layer of chocolate, follow the
recipe above. Prepare one recipe of Chocolate Sauce (page 189). Before pouring the filling into the pie
shell, pour the chocolate sauce into the bottom of the shell, and spread it so it lines the entire shell
evenly. Pour the filling on top and bake per the instructions above.

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 Pumpkin Pie

This classic Pumpkin Pie is a favorite for the holidays or any time of year. I love pumpkin; however,
I find that fresh butternut squash makes a smoother and more flavorful pie. Another advantage is
that it’s easier to peel, cube, and steam lightly on the stove. This pie is perfect with the Flaky Baked
Piecrust (page 115) and 5-Minute Whipped Crème Topping (page 174). For the most delicious fla-
vor and texture, follow this recipe exactly.

[ YIELD: One 9-inch pie • EQUIPMENT NEEDED: Any style blender, preferably small; a food processor;
and a high-speed blender such as Blendtec or Vitamix (optional) ]

1 recipe 5-Minute Whipped 1. Prepare the 5-Minute Whipped Crème Topping and
Crème Topping (page 174) chill.
1 recipe single-crust Flaky 2. Preheat the oven to 300°F. Prepare the Flaky Baked
Baked Piecrust (page 115)
½ cup medium to thick Piecrust and place in a 9-inch pie pan. Prebake for
unsweetened coconut milk, 20 minutes, then increase the oven temperature
or ¼ cup thin to 350°F.
²⁄³ cup Just Like Sugar Table 3. While the piecrust prebakes, in a food processor fitted
Top natural chicory root with “S” blade or a high-speed blender, place the co-
sweetener (not Baking).
conut milk, sweetener, eggs, vanilla, cinnamon, salt,
A second choice is ¾ cup
Organic Zero Erythritol. orange zest, Meyer lemon zest, cloves, nutmeg, all-
4 large eggs spice, cardamom, yacón syrup, coconut oil, and gin-
2 teaspoons pure vanilla ger. Mix well. Add the steamed butternut squash
extract and mix until smooth and creamy. Sweeten to taste
½ teaspoon ground cinnamon and adjust the spices so they’re yummy.
½ teaspoon unprocessed salt
Zest of ½ orange 4. Pour the mixture into the prebaked pie shell.
Zest of 1 Meyer lemon 5. Bake for 45 for 60 minutes. Let cool for 1 hour in the
¼ teaspoon ground cloves pan on a rack. Then serve and enjoy!
¼ teaspoon grated nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
2 tablespoons raw yacón syrup
(optional)
3 tablespoons coconut oil
1½ inches fresh ginger,
chopped or grated, or
¼ teaspoon ground
1½ cups butternut squash,
peeled, cubed, steamed
lightly until soft, and
drained very well

continues . . .

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Pumpkin Pie (variations)

variations

Chocolate Marble Pumpkin Pie: This vari- circular strokes going around the pie, to create
ation comes out looking beautiful and I think a marbled design. Bake per the recipe.
it’s the perfect food combination. In a 1-cup
pitcher or a small bowl, whisk together one Chocolate Sweet Potato Pie: I couldn’t
1
egg, ⁄3 cup of Just Like Sugar Table Top (a resist sharing this traditional Southern soul
1
second choice is ⁄2 cup of Organic Zero Ery- food favorite. Prepare one recipe of Chocolate
thritol), 2 tablespoons cacao powder, and Sauce (page 189). Follow the Pumpkin Pie
1 teaspoon of pure vanilla, to create a choco- recipe above, but instead of using butternut
late marble sauce. Mix until smooth and thick squash, substitute 11⁄2 cups of sweet potato or
like honey. Follow the Pumpkin Pie recipe. At yam, peeled, cubed, steamed lightly, and very
step 4, pour the pumpkin filling into the pie. well drained. At step 4, pour the Chocolate
Pour the chocolate marble sauce over the pie Sauce into the pie shell and smooth it evenly.
filling in uneven globs. Then with a knife or Then pour the pie filling over it and bake per
narrow spatula, stir it into the filling with large the recipe. It’s so yummy!

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 Apple Tart

My favorite dessert in Italy, this tart is often suggested for beginners because it always comes out
delicious. It is called torta di mele morbida (soft apple tart). This recipe is adapted from my friend
Giorgia Pistellato in Venice. For best results, follow this recipe exactly.

[ YIELD: One 9- to 10-inch tart • EQUIPMENT NEEDED: A food processor ]

3 tart apples 1. Preheat the oven to 350°F. Grease a 9- to 10-inch cake

2 tablespoons freshly squeezed pan, springform pan, or tart pan, and dust it with co-
lemon juice conut flour or arrowroot powder. A removable bot-
1 cup Just Like Sugar Table
Top natural chicory root
tom pan is nice, but not required.
sweetener (not Baking). 2. Core the apples and slice very thinly—⅛ inch thick.
A second choice is 1¹⁄³ cups Personally, I love to include the peels, so peeling is
Organic Zero Erythritol. optional. Place the sliced apples in a bowl. Sprinkle
1½ cups medium-shredded them with the lemon juice and toss gently.
unsweetened coconut flakes 3. In a dry food processor fitted with the “S” blade, grind
(not coconut flour)
¹⁄³ cup arrowroot powder the sweetener to a very fine powder.
1½ teaspoons baking powder 4. Add the shredded coconut to the sweetener in the food
¼ teaspoon unprocessed salt processor. Spin it for a minute to become a very fine
1 teaspoon nutritional yeast powder. Open the lid, stir the bottom, replace the lid,
(optional, for butter flavor) and grind again until the powder is uniformly fine.
3 large eggs
¾ cup any unsweetened
5. To the ingredients in the food processor, add the arrow-
coconut milk root powder, baking powder, salt, and nutritional
Zest of ½ lemon or ½ orange yeast (if using). Mix well.
2 teaspoons pure vanilla 6. To the dry ingredients in the food processor, add the
extract eggs, coconut milk, zest, and vanilla. Mix briefly.
2 tablespoons melted coconut 7. Pour half of the batter into the prepared baking pan.
oil (place jar in lukewarm
water to melt oil) Arrange half of the apple slices in a single layer on
¼ cup Just Like Sugar Table top of the batter, making a flat fan pattern covering
Top natural chicory root the bottom of the pan. Repeat this process again,
sweetener (not Baking), for pouring the remaining batter on top, spreading it
sprinkling smooth, and cover with the remaining apples in a
1 tablespoon ground cinna-
fan pattern.
mon, for sprinkling
8. Drizzle the melted coconut oil over the apples. Sprin-
kle with sweetener and cinnamon. Bake for 30 to 40
minutes or until a toothpick comes out clean. Cool
and enjoy. Deliziosa!

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 Berry Tart

This Berry Tart is easy, refreshing, and divinely delicious. Berries are high in antioxidants, so it’s a
treat and very good for you, too. Be mindful that the color will depend on your berries. What color
will you create today? Garnish with 1-Minute Whipped Crème Topping (page 173) and fresh
berries. For the most delicious flavor and texture, follow this recipe exactly.

[ YIELD: One 9-inch tart • EQUIPMENT NEEDED: A food processor and any style blender ]

1 recipe Minute Piecrust (page 1. Prepare the Minute Piecrust. Press into a 9- to 10-inch
113) springform pan or removable-bottom tart pan, and
1¾ cups any unsweetened
coconut milk chill.
1¼ cups Just Like Sugar Table 2. In a blender, combine the 1¾ cups of coconut milk,
Top natural chicory root sweetener, soaked cashews, berries, lemon, orange
sweetener (not Baking). I do zest, orange, ginger, vanilla, salt, and beet slice (if
not recommend any other using). Blend well until smooth and creamy. Take
sweetener for this.
your time and blend several times to liquefy com-
1 cup raw cashews, soaked for
4 to 6 hours (see page 10) pletely. Sweeten to taste.
1 cup unsweetened fresh or 3. Add the melted coconut oil, and blend again.
frozen raspberries or mixed 4. In a shallow nonstick pan over medium heat, stir the
berries agar into the ⅓ cup of coconut milk. Cook and stir
1 lemon, peeled, sliced, and gently for 2 to 3 minutes, until it is bubbling and
seeded
Zest of 1 orange gummy, and the flakes begin to dissolve. Add the
¾ orange, peeled, sliced, and agar mixture to the blender immediately and blend
seeded well to remove any lumps.
2 inches fresh ginger, chopped 5. Pour into the chilled pie shell. Refrigerate until firm.
or grated This pie is also delightful served frozen.
2 teaspoons pure vanilla
extract
Pinch of unprocessed salt
1 small slice of beet
(optional—I use it to create
a beautiful fuchsia color)
¹⁄³ cup melted coconut oil
(place jar in lukewarm water
to melt oil)
2 tablespoons agar flakes
¹⁄³ cup unsweetened coconut
milk, to cook agar

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 Finger Tarts

Okay, so who has heard of a finger tart? No one? Well, you got me—I made it up. A finger tart is a
crispy pie dough cookie spread with your favorite creamy filling or frosting, and covered with fresh fruit.
It’s a perfect dessert to serve at any party, or enjoy as a quick snack. You can prepare them ahead of
time. I made them for a gathering recently and they were a huge hit. You can also make them in a mini
muffin pan, so be sure to check out the variation that follows. For best results, follow this recipe exactly.

[ YIELD: About 40 small cookie tarts or 24 mini muffin tarts • EQUIPMENT NEEDED: Any style blender,
a food processor, and a pastry wheel cutter with a crimp blade, if possible (a cookie cutter or a knife will
work, too) ]

1 recipe Chocolate Crème 1. Make your choice of filling and chill.

Cheese Frosting (page 181), 2. Preheat the oven to 350°F. Line two to four baking
Vanilla Pastry Cream with sheets with parchment paper (optional).
Cashews (page 185), Vanilla
Pastry Cream with Coconut
3. Make the Flaky Baked Piecrust. Divide the pie dough
(page 186), 5-Minute into three equal balls and press them flat to ½ inch
Whipped Crème Topping thick. Wrap and chill for 30 minutes.
(page 174), or your favorite 4. Roll out the dough one piece at a time to ¼ to ⅛ inch
1 recipe double-crust Flaky thick (no thinner or they could break). With a
Baked Piecrust (page 115) crimped pastry wheel cutter or plain wheel cutter,
¼ cup Cinnamon “Sugar”
(page 190) cookie cutter, or a knife, cut the dough into pieces.
2 cups any colorful cut fruit, They can be round, square, or rectangular. I cut
such as strawberries, rasp- them into 2-inch squares. Dust the dough gener-
berries, blueberries, grapes, ously with Cinnamon Sugar.
blackberries, papaya, kiwi, 5. Place the dough pieces on the prepared baking sheets.
apricots, plums, oranges,
etc.
Bake for 12 to 15 minutes, until golden brown. Re-
move from the oven and let cool on the pans on
a rack.
6. Cut the fruit in small pieces. To assemble the tarts,
spread 1 teaspoon of filling on each tart. Top with an
assortment of fruit. Place the tarts on a serving platter.

variation Mini Muffin Tart Shells: Follow recipe above through step 4, using a 3-inch round cookie
cutter to cut the dough and transferring each piece to a mini muffin pan. Press the pastry into each well
with your fingers. Bake until the shells are evenly golden and crisp, 15 to 20 minutes, depending on
their thickness. Let cool completely in the pan on a rack. They’re delicate, so let them cool completely
before removing them from the pan or they’ll break. Cut colorful fruit into small pieces. To assemble the
tarts, fill each shell with 11⁄2 tablespoons of pastry cream. Top with an assortment of fruit. Place the fin-
ished tarts on a serving platter. Chill until serving.

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 Cheesecake

My ideal authentic cheesecake is rich, dense, and creamy, with a perfect balance of sweet and tart.
This recipe is very similar—tangy, sweet, and creamy, and made with coconut butter and lemons
instead of cream cheese. And unlike traditional cheesecake, it’s a breeze to prepare—just blend and
chill. Be sure to check out the luscious flavor variations that follow. For best results, follow this
recipe exactly.

[ YIELD: One 9- to 10-inch cheesecake • EQUIPMENT NEEDED: Any style blender and a digital scale,
for the coconut butter ]

1 recipe Minute Piecrust (page 113) ¹⁄³ cup melted coconut oil (place jar in luke-
warm water to melt oil)
BASIC CHEESECAKE FILLING 1½ tablespoons agar flakes
1¾ cups unsweetened coconut milk, as ¹⁄³ cup unsweetened coconut milk, to cook
thick as possible, at room temperature agar
(Lite coconut milk and coconut milk bev-
erage in a carton will not work, as they COCONUT SOUR CRÈME TOPPING
are too thin.) ½ cup medium to thick unsweetened co-
1¼ cups Just Like Sugar Table Top natural conut milk, at room temperature
chicory root sweetener (not Baking). I do ¼ cup Just Like Sugar Table Top natural
not recommend any other sweetener for chicory root sweetener (not Baking).
this. A second choice is ¹⁄³ cup Organic Zero
2 lemons, peeled, sliced, and seeded (150 Erythritol.
grams pulp) 1 tablespoon freshly squeezed lemon juice
1 tablespoon pure vanilla extract ½ teaspoon apple cider vinegar
1⁄ teaspoon unprocessed salt
8 1 teaspoon pure vanilla extract
200 grams (about 1 cup, very tightly 2 tablespoons melted coconut oil (place jar
packed) pure coconut butter (not coconut in lukewarm water to melt oil)
oil)

1. Make the Minute Piecrust. Press into 4. Add the melted coconut oil last, and
a 9- or 10-inch springform pan and blend again. Add a tablespoon more
chill. of coconut milk if necessary to blend.
2. To make the filling: In a blender, com- 5. In a shallow nonstick pan over medium
bine the coconut milk, sweetener, heat, stir the agar into the ⅓ cup of
lemons, vanilla, and salt. Blend until coconut milk. Cook and stir gently
smooth and creamy. for 2 to 3 minutes until it is bubbling
3. Add the coconut butter. Blend again and gummy, and the flakes begin to
until smooth. dissolve. Add the agar mixture to the

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Cheesecake (variations)

blender immediately and blend well to 7. For the topping: In a blender, combine the
remove any lumps. coconut milk, sweetener, lemon juice,
6. Pour the filling into the chilled crust. Re- vinegar, vanilla, and coconut oil. Blend
frigerate for 3 to 5 hours. You can chill well. Pour this topping onto the pie
it faster in the freezer for 30 minutes; after the filling has chilled well and is
however, freezing completely will make firm. Chill the whole pie again, and the
it too difficult to cut. topping will firm up in about 30 min-
utes. Serve cold and garnish with fresh
fruit.

variations

Blueberry Cheesecake: Prepare the basic garnish. In a small mixing bowl, stir together
1
Cheesecake recipe through step 5. For the top- until smooth ⁄4 cup of Just Like Sugar Table
3
ping: Puree ⁄4 cup of fresh or frozen blueber- Top natural chicory root sweetener (not Bak-
ries with 2 to 4 tablespoons of Just Like Sugar ing), 3 tablespoons of boiling filtered water,
Table Top sweetener. Pour the cheesecake fill- 2 tablespoons of raw yacón syrup, and 1⁄8 tea-
ing into the crust. Chill until firm. Pour the spoon of unprocessed salt. Stir in the 3⁄4 cup of
blueberry puree on top and spread evenly. pecans. Pour the cheesecake filling into the
crust. Fold the pecan mixture into the filling,
Cherry Cheesecake: Prepare the basic Cheese- using circular motions. Chill until firm. Garnish
cake recipe through step 5. For the topping: with the reserved pecan halves and drizzle with
Puree 1 cup of fresh or frozen cherries with 2 to the raw yacón syrup.
8 tablespoons of Just Like Sugar Table Top
sweetener. Sweeten to taste. Pour the cheese- Chocolate Chip Cheesecake: Prepare the
cake filling into the crust. Chill until firm. Pour basic Cheesecake recipe through step 5, using
the cherry puree on top and spread evenly. the Minute Piecrust, Chocolate variation. Pour
the cheesecake filling into the crust (page 113).
Chocolate Caramel Pecan Cheesecake: Stir into the filling 1⁄2 cup of Homemade Choco-
Prepare the basic Cheesecake recipe through late Chips (page 108) or 1⁄4 cup of unsweetened
step 5, using the Minute Piecrust, Chocolate cacao nibs. Chill well. Garnish with Homemade
variation (page 113). For the topping: Toast Chocolate Chips (page 108) or unsweetened
1 cup of soaked pecans (see page 10). Let cool cacao nibs.
and chop, reserving 1⁄4 cup of pecan halves for

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Cheesecake (variations)

Chocolate Marble Cheesecake: Prepare the Raspberry Cheesecake: Prepare the basic
basic Cheesecake recipe through step 5, using Cheesecake recipe through step 5. For the
the Minute Piecrust, Chocolate variation (page topping: Puree 1 cup of fresh or frozen rasp-
113). Prepare one recipe of Chocolate Sauce berries with 3 to 6 tablespoons of Just Like
(page 189). Pour the cheesecake filling into the Sugar Table Top natural chicory root sweet-
crust, then pour two-thirds of the chocolate ener (not Baking). Pour the cheesecake filling
sauce on top of it in irregular globs. Fold or stir into the crust. Chill until firm. Pour the rasp-
with a knife or spatula, in circular motions, to berry puree on top and spread evenly. Garnish
make a marbled effect. Chill until firm. Garnish with raspberries.
with the remaining chocolate sauce and shaved
chocolate. Strawberry Cheesecake: Prepare the basic
Cheesecake recipe through step 5. For the top-
Marble Berry Cheesecake: Prepare the basic ping: Puree 1 cup of fresh or frozen strawber-
Cheesecake recipe through step 5. Puree 1 cup ries with 3 to 6 tablespoons of Just Like Sugar
of fresh or frozen berries (strawberries, raspber- Table Top natural chicory root sweetener (not
ries, blueberries, etc.) with 2 to 6 tablespoons of Baking). Pour the cheesecake filling into the
Just Like Sugar Table Top natural chicory root crust. Chill until firm. Pour the strawberry
sweetener (not Baking). Pour the cheesecake puree on top and spread evenly. Garnish with
filling into the crust. Fold the berry puree into strawberries.
the filling, using circular motions. Chill until
firm. Garnish with additional fresh berries.

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Lemon Cheesecake with Berries

This cheesecake is refreshing and light. The creamy, luscious consistency comes from blended lemon
and coconut butter. Colorful berries, such as raspberries or blueberries, add sweet fruit flavor and
a beautiful finish to its tart lemony flavor. If you can find my favorite Meyer lemons, it will be
divine and the perfect summertime cheesecake. For best results, follow this recipe exactly.

[ YIELD: One 9- or 10-inch cheesecake • EQUIPMENT NEEDED: A food processor; any style blender;
and a digital scale, for the coconut butter ]

1 recipe Minute Piecrust, Lemon Ginger varia- 1½ tablespoons agar flakes

tion (page 114) ¹⁄³ cup unsweetened coconut milk, to cook
agar
FILLING
1 cup unsweetened coconut milk, as thick as COCONUT SOUR CRÈME TOPPING
possible (Lite coconut milk and coconut ½ cup medium to thick unsweetened coconut
milk beverage in a carton will not work, as milk, at room temperature
they are too thin.) ¼ cup Just Like Sugar Table Top natural
1½ cups Just Like Sugar Table Top natural chicory root sweetener (not Baking).
chicory root sweetener (not Baking). I do A second choice is ¹⁄³ cup Organic Zero
not recommend any other sweetener for Erythritol.
this. 1 tablespoon freshly squeezed lemon juice
Zest of 1 lemon ½ teaspoon apple cider vinegar
2 lemons, peeled and seeded (150 grams 1 teaspoon pure vanilla extract
lemon pulp) 2 tablespoons melted coconut oil (place jar
2 teaspoons pure vanilla extract in lukewarm water to melt oil)
1⁄ teaspoon unprocessed salt
8 1 cup berries, sliced Meyer lemon, or your
200 grams (about 1 cup very tightly packed) favorite fruit, for garnish
pure coconut butter (not coconut oil)
¼ cup melted coconut oil (place jar in luke-
warm water to melt oil)

1. Prepare the Minute Piecrust, Lemon 4. Add the coconut oil last, and blend
Ginger variation. Press into a 9- or again. Add a tablespoon more co-
10-inch springform pan and chill. conut milk if necessary to blend.
2. For the filling: In a blender, combine 5. In a shallow nonstick pan over medium
the 1 cup of coconut milk, sweetener, heat, stir the agar into the ⅓ cup of
lemon zest, lemons, vanilla, and salt. coconut milk. Cook and stir gently
Blend until smooth and creamy. for 2 to 3 minutes, until it is bubbling
3. Add the coconut butter. Blend again and gummy, and the flakes begin to
until smooth. dissolve. Add the agar mixture to the
blender immediately and blend well
to remove any lumps.
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Lemon Cheesecake with Berries (continued)

6. Pour the filling into the chilled crust. Re- juice, vinegar, vanilla, and coconut oil.
frigerate for 3 to 5 hours. You can chill Blend well. Pour this topping onto the
it faster in the freezer for 30 minutes; pie after the filling has chilled well and
however, freezing completely will make is firm. Chill the whole pie again, and
it too difficult to cut. the topping will firm up in about 30
7. For the topping: In a blender, combine minutes. Serve cold, garnished with
the coconut milk, sweetener, lemon berries and Meyer lemon zest.

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 Pumpkin Cheesecake

This rich and creamy Pumpkin Cheesecake is always a crowd favorite. People just can’t believe it
can be so delicious and dairy-free. Wherever I take it, everyone asks for the recipe. And when I tell
them it’s also grain-free and doesn’t have to be baked, they’re left speechless. This recipe uses
smooth butternut squash instead of pumpkin, because I find it easier to peel and steam, and more
flavorful. Make this recipe in three simple steps: the Whipped Crème Topping, crust, and filling.
For the best flavor and texture, follow this recipe exactly.

[ YIELD: One 9- or 10-inch cheesecake • EQUIPMENT NEEDED: A food processor and a digital scale,
for the coconut butter ]

1 to 2 cups 5-Minute Whipped Crème Topping 1½ cups butternut squash, peeled, cubed,
(page 174) and lightly steamed until soft
1 recipe any Minute Piecrust (page 113) 1 tablespoon ground cinnamon
¼ teaspoon ground cloves
FILLING ¼ teaspoon grated nutmeg
1 cup Just Like Sugar Table Top natural ¼ teaspoon ground cardamom
chicory root sweetener (not Baking). 1⁄8 teaspoon unprocessed salt

I do not recommend any other sweetener 2-inches fresh ginger, chopped or grated, or
for this. 1 teaspoon ground ginger
2 cups medium-shredded unsweetened 2 teaspoons pure vanilla extract
coconut flakes (not coconut flour) Zest of 1 orange
1 cup any unsweetened coconut milk 1 tablespoon raw yacón syrup (optional)
2 lemons, peeled and seeded (about 1½ tablespoons agar flakes
150 grams or ½ cup plus 2 tablespoons ¹⁄³ cup any unsweetened coconut milk, to
lemon pulp) cook agar
¼ cup melted coconut oil (place jar in luke- Toasted pecans (see page 11) or raw yacón
warm water to melt oil) syrup, for garnish

1. For the topping: Make 1 to 2 cups of 3. For the filling: In a dry food processor
5-Minute Whipped Crème Topping. fitted with the “S” blade, grind the
Chill well to thicken. sweetener to a fine powder.
2. For the crust: Prepare the Minute 4. Add the shredded coconut to the sweet-
Piecrust and chill. Press into a 9- or ener in the food processor. Spin it for
10-inch pie pan, with a removable a minute until a very fine powder.
bottom if possible, or a springform Open the lid, stir the bottom, replace
pan. the lid, and grind again until the pow-
der is uniformly fine.

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Pumpkin Cheesecake (continued)

5. To the ingredients in the food processor, blender immediately and blend well to
add the 1 cup of coconut milk, lemons, remove any lumps. Sweeten to taste.
coconut oil, squash, cinnamon, cloves, 7. Pour the filling into the chilled crust.
nutmeg, cardamom, salt, ginger, vanilla, Tap the pan on the counter to remove
orange zest, and yacón syrup (if using). any air bubbles. Chill for 1 to 3 hours,
Mix thoroughly until the squash is liq- until firm. You can put it in the freezer
uefied and the filling is smooth. briefly, but for no longer than 30 min-
6. In a shallow nonstick pan over medium utes or it will be too hard to cut. Re-
heat, stir the agar into the ⅓ cup of move from the refrigerator. Spread
coconut milk. Cook and stir gently for with Whipped Crème and serve. Gar-
2 to 3 minutes until it is bubbling and nish with toasted pecans or drizzles of
gummy, and the flakes begin to dis- raw yacón syrup.
solve. Add the agar mixture to the

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Cookery is not chemistry. It is an art.

It requires instinct and taste rather than exact measurements.
—MARCEL BOULESTIN

CRISPS, CRUMBLES, AND OTHER TREATS

N
o dessert book would be com- Crêpes Suzettes so moist and sweet they can
plete without my favorite crisps, rival the original French recipe. Don’t miss
crumbles, and treats. These the Paleo Belgian Waffles and Hazelnut
recipes are some of the Butter Cups. Lastly, no self-respecting
juiciest and most irresistible sweets. Paleo cookbook could be without a
Even better, they’re also easy to Berry Cobbler and a great Trail
make—from Apple Cranberry Mix. Of course, I had to taste
Crisp to Pear Ginger Crumble. I them all! I hope you enjoy them
discovered how to make tender as much as I have.

135
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 Apple Cranberry Crisp

Apple Cranberry Crisp is one of the easiest desserts to make. This seasonal favorite will warm your
home with the scent of baked apples, cinnamon, and orange. Cranberries add a delightful tart
flavor. Serve plain or with 1-Minute Whipped Crème Topping (page 173). For the most delicious
flavor and texture, follow this recipe exactly.

[ YIELD: 8 servings • EQUIPMENT NEEDED: None ]

APPLE FILLING 1. Preheat the oven to 350°F. Grease a 9-inch pie pan.
6 tart apples (such as Granny 2. Peel the apples, if you desire. Core them, and slice very
Smith, Fuji, or Pink Lady) thinly—⅛ inch thick. Toss the apples in the pie pan
¾ cup fresh or frozen
unsweetened cranberries with the remaining filling ingredients.
2 tablespoons freshly squeezed 3. In a mixing bowl, combine the Streusel Topping
lemon juice ingredients.
²⁄³ cup Just Like Sugar Table 4. Spread the streusel mixture over the apples and press
Top natural chicory root it in firmly. Poke holes in it with a spoon handle
sweetener (not Baking).
so it will mix with the apple juices while baking.
A second choice is 7⁄8 cup
Organic Zero Erythritol. 5. Bake until the streusel is golden brown, the juices are
3 tablespoons arrowroot powder bubbling and the apples are tender when pierced, 55
2 teaspoons ground cinnamon to 65 minutes.
Zest of ½ orange
¼ teaspoon unprocessed salt
2 tablespoons melted coconut
oil (place jar in lukewarm
water to melt oil) (optional)

STREUSEL TOPPING
½ cup medium-shredded
unsweetened coconut flakes
(not coconut flour)
¹⁄³ cup Just Like Sugar Table
Top natural chicory root
sweetener (not Baking)
¼ teaspoon unprocessed salt
2 teaspoons ground cinnamon
¼ teaspoon grated nutmeg
½ cup coarsely chopped nuts,
soaked if possible (see page
10)
2 tablespoons melted coconut
oil (place jar in lukewarm
water to melt oil) (optional)

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 Berry Cobbler

A quick, high-antioxidant dessert, Berry Cobbler is a favorite all year round. It’s super tasty with
any kind of berries—raspberries, blueberries, and⁄or blackberries. You can also experiment with
wild gooseberries, lingonberries, mulberries, or marionberries. This recipe calls for precooking the
berries, as they require a longer baking time than the dough. This provides just the right amount
of time for perfect blending of flavors and browning for an awesome cobbler. Serve with 1-Minute
Whipped Crème Topping (page 173). For best results, follow this recipe exactly.

[ YIELD: 9 servings • EQUIPMENT NEEDED: A food processor ]

FILLING DOUGH
½ cup Just Like Sugar Table Top natural ½ cup Just Like Sugar Table Top natural
chicory root sweetener (not Baking). A chicory root sweetener (not Baking). A sec-
second choice is ²⁄³ cup Organic Zero Ery- ond choice is ²⁄³ cup Organic Zero Erythritol.
thritol. (If your berries are very sour, you 1½ cups medium-shredded unsweetened
may want to add more sweetener to taste.) coconut flakes (not coconut flour)
2 tablespoons arrowroot powder ½ teaspoon baking soda
1 teaspoon ground cinnamon, plus extra for ¼ teaspoon unprocessed salt
sprinkling 2 tablespoons arrowroot powder
Pinch of unprocessed salt 1 teaspoon nutritional yeast (optional, adds
6 cups unsweetened fresh or frozen butter flavor)
blueberries, raspberries, blackberries, etc., 1 egg
or any mixture of berries 1 teaspoon pure vanilla extract
1 teaspoon grated lemon or lime zest 4 tablespoons any unsweetened coconut milk
1 tablespoon freshly squeezed lemon juice or filtered water

1. Preheat the oven to 350°F. Grease a 4. Prepare the dough: In a dry food
9-inch square baking pan. processor fitted with the “S” blade,
2. In a large mixing bowl, stir together grind the sweetener to a fine powder.
the sweetener, arrowroot powder, 5. To the ingredients in the food proces-
1 teaspoon of cinnamon, and salt. sor, add the coconut, soda, salt, ar-
3. Wash and drain the berries, and add rowroot powder, and nutritional
them to the mixing bowl with zest yeast (if using) and grind very fine.
and lemon juice. Mix gently with a Open the lid, stir the bottom, re-
rubber spatula to coat evenly. Pour place the lid, and grind again until
them into the baking pan and bake uniformly fine.
them for 20 minutes, then set aside.

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Berry Cobbler (continued)

6. To the dry ingredients in the food pro- and do not touch. Be sure to leave room
cessor, add the egg, vanilla, and co- around the edges for expansion. Sprin-
conut milk. Mix briefly until the batter kle the top with a bit of cinnamon.
is smooth. 8. Bake for about 25 minutes, until golden
7. Drop spoonfuls of the batter on top of brown and the fruit is bubbling. Let
the berries, one per serving, so the cool for 20 minutes and serve.
mounds of dough are evenly spaced

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 Pear Ginger Crumble

This easy Pear Ginger Crumble is a comfort food for me. Subtly spicy and warm, it’s perfect as a
dessert or a snack. Serve it alone or you can dress it up with 1-Minute Whipped Crème Topping
(page 173). For best results, follow the recipe exactly.

[ YIELD: 6 servings • EQUIPMENT NEEDED: None ]

PEAR GINGER FILLING TOPPING

3 tablespoons Just Like Sugar Table Top nat- ¹⁄³ cup Just Like Sugar Table Top natural
ural chicory root sweetener (not Baking). chicory root sweetener (not Baking).
A second choice is 4 tablespoons Organic A second choice is ½ cup Organic Zero
Zero Erythritol. Erythritol.
½ teaspoon ground cinnamon ¼ teaspoon unprocessed salt
2 tablespoons arrowroot powder 1 tablespoon ground cinnamon
4 large ripe pears, unpeeled, cored, and cut ¼ teaspoon grated nutmeg
into pieces about ¼ inches thick and 3 tablespoons melted coconut oil (place jar
½ inch long in lukewarm water to melt oil)
2 tablespoons freshly squeezed lemon juice ²⁄³ cup chopped nuts, soaked if possible (see
½ teaspoon pure vanilla extract page 10)
1 tablespoon grated fresh ginger, or ¹⁄³ cup medium-shredded unsweetened
½ teaspoon ground coconut flakes (not coconut flour)
½ tablespoon grated lemon or orange zest
2 teaspoons raw yacón syrup, ½ teaspoon
maple flavoring, or ½ teaspoon ground
cardamom (optional)

1. Preheat the oven to 350°F. Grease a 4. Pulse in briefly the oil, nuts, and co-
9-inch square baking dish with co- conut so they remain in coarse pieces.
conut oil. Sprinkle this mixture on top of the
2. For the filling: In a large bowl, whisk pears in the baking dish. Press it in a
together the sweetener, cinnamon, little and poke a few small holes in
and arrowroot powder. Add the the streusel so that it can seep into
pears, lemon juice, vanilla, ginger, the pears while baking.
zest, and your additional flavoring of 5. Bake the crumble for 40 to 45 min-
choice (if using). Stir to coat the utes, or until the pears are tender
pears evenly. Place the filling in the and the topping is slightly browned.
baking dish. Remove from the oven. Let cool for
3. For the topping: In a dry food proces- 20 minutes before serving.
sor, place the sweetener, salt, cinna-
mon, and nutmeg. Mix well.

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 Paleo Pancakes

Whether it’s for breakfast or dessert, I can’t live without pancakes. These Paleo Pancakes are not
only scrumptious, they are quick to create and low-carb. You can embellish them with your
favorite Paleo toppings and serve with hot Paleo Caffè (page 210). For best results, follow this
recipe exactly.

[ YIELD: 12 pancakes or 4 servings • EQUIPMENT NEEDED: A food processor ]

Maple-Flavored Syrup (page 1. Set the table and prepare your choice of toppings.
191), fresh fruit, Chocolate 2. In a dry food processor fitted with the “S” blade, grind
Sauce (page 189), chopped the sweetener to a fine powder.
nuts, and/or 1-Minute
Whipped Crème Topping
3. Add the shredded coconut to the sweetener in the
(page 173), for serving food processor. Spin it for a minute until a very fine
1 cup Just Like Sugar Table powder. Open the lid, stir the bottom, replace the lid,
Top natural chicory root and grind again until the powder is uniformly fine.
sweetener (not Baking). 4. To the ingredients in the food processor, add the arrow-
A second choice is 1¹⁄³ cups root powder, baking powder, and salt. Mix well.
Organic Zero Erythritol.
1¹⁄³ cups medium-shredded 5. Heat your griddle or skillet over medium heat. Check
unsweetened coconut flakes that it is ready. Then to the dry ingredients in the
(not coconut flour) food processor, add the eggs, vanilla, and coconut
6 tablespoons arrowroot powder milk. Mix briefly. Slightly lumpy batter is no problem.
1 teaspoon baking powder 6. Pour a few tablespoons of batter onto the griddle for
1⁄8 teaspoon plus a pinch un-

processed salt
each pancake. The pancakes should be 2 to 4 inches
4 large eggs, at room in diameter. Cook until the bottom is browned and
temperature you see bubbles coming through the top. Then flip
2 teaspoons pure vanilla extract and cook for an additional 2 to 3 minutes.
¼ cup thin unsweetened co- 7. Place the pancakes on a serving plate. Serve hot with
conut milk, or 2 tablespoons your favorite toppings. Yummy!
thick plus 2 tablespoons fil-
tered water

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 Belgian Waffles

A quick and easy dessert or a special breakfast, these Paleo waffles are crispy and delicious, and
can be dressed up in many ways. For another great variation, try the Chocolate Waffles recipe that
follows. Then brew some Paleo Caffè (page 210) and enjoy! If you have leftovers, these waffles freeze
well. To thaw, just pop them in a toaster. For the best results, follow this recipe exactly.

[ YIELD: About 12 waffles • EQUIPMENT NEEDED: A food processor and a waffle iron ]

Maple-Flavored Syrup (page 1. Set the table and prepare your choice of toppings. Heat a
191), fresh fruit, Chocolate waffle iron according to the manufacturer’s directions.
Sauce (page 189), chopped 2. In a dry food processor fitted with the “S” blade, grind
nuts, and/or 1-Minute
Whipped Crème Topping
the sweetener to a fine powder.
(page 173), to serve 3. Add the shredded coconut to the sweetener in the
1 cup Just Like Sugar Table food processor. Spin it for a minute until a very fine
Top natural chicory root powder. Open the lid, stir the bottom, replace the lid,
sweetener (not Baking). and grind again until the powder is uniformly fine.
A second choice is 1¹⁄³ cups 4. To the ingredients in the food processor, add the arrow-
Organic Zero Erythritol.
1¹⁄³ cups medium-shredded root powder, baking powder, and salt. Mix well.
unsweetened coconut flakes 5. Check that your waffle iron is hot. Brush it with a dash
(not coconut flour) of coconut oil. Then to the dry ingredients in the
6 tablespoons arrowroot powder food processor, add the eggs, vanilla, and coconut
1 teaspoon baking powder milk. Mix briefly. Don’t worry if your batter is
1⁄8 teaspoon plus a pinch un-

processed salt
slightly lumpy—it will still turn out just fine.
4 large eggs, at room 6. To cook the waffles, pour a small amount of batter into
temperature the center of each waffle iron square. It should barely
2 teaspoons pure vanilla fill its square, allowing space for the waffle to expand.
extract Close the waffle iron and bake per the manufac-
¼ cup thin unsweetened co- turer’s instructions. When you can pull the waffles
conut milk, or 2 tablespoons
thick plus 2 tablespoons fil- out with a fork, and they are crispy and golden
tered water brown, they’re done.
7. Place the waffles on a serving plate. Enjoy them hot
with your choice of toppings.

variation Chocolate Belgian Waffles: Follow the recipe above. Add to the dry ingredients 3 table-
spoons more sweetener and 3 tablespoons of pure cacao powder. Add to the wet ingredients 3 table-
spoons of thin coconut milk.

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 Crêpes Suzettes

My first true dessert infatuation was for the crêpes suzettes that my mother bought me at a
French food fair. The sweet pungent flavor was so indescribably delicious I couldn’t imagine ever
being able to make them taste just as good. This Paleo recipe tastes just as magical, and is much
easier than I imagined, using eggs, coconut, and blended orange. For a truly authentic flavor, fol-
low this recipe exactly.

[ YIELD: About 15 crepes • EQUIPMENT NEEDED: A food processor, an 8-inch nonstick skillet or sauté
pan (I use an 8-inch titanium pan), and any style blender ]

CREPES ORANGE SAUCE (BEURRE SUZETTE)

²⁄³ cup Just Like Sugar Table Top natural 1 orange
chicory root sweetener (not Baking). ½ teaspoon nutritional yeast (for butter flavor)
A second choice is ¾ cup Organic Zero 1 teaspoon freshly squeezed lemon juice
Erythritol. (For this recipe, erythritol is a ¹⁄³ cup Paleo sweetener (Organic Zero Erythri-
wonderful option, as it has a cooling taste.) tol is delicious in this)
1 cup medium-shredded unsweetened co- 2 tablespoons cognac or Grand Marnier are
conut flakes (not coconut flour) traditional; however, alcoholic beverages
6 tablespoons arrowroot powder are not Paleo. The recipe will taste deli-
1⁄8 teaspoon unprocessed salt cious without them.
9 large eggs, at room temperature ¹⁄³ cup melted coconut oil (place jar in luke-
¾ cup thin unsweetened coconut milk, or warm water to melt oil)
6 tablespoons thick plus 6 tablespoons
filtered water
1 tablespoon pure vanilla extract
Fresh strawberries or orange slices, for garnish
2 tablespoons finely ground sweetener, for
sprinkling

1. For the crepes: In a dry food processor 3. To the ingredients in the food proces-
fitted with the “S” blade, grind the sor, add the arrowroot powder and
sweetener to a very fine powder. salt. Mix well.
2. Add the shredded coconut to the 4. To the dry ingredients in the food
sweetener in the food processor. processor, add the eggs, coconut
Spin it for a minute until a very fine milk, and vanilla. Mix well until
powder. Open the lid, stir the bot- smooth.
tom, replace the lid, and grind again
until the powder is uniformly fine.

continues . . .

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Crêpes Suzettes (continued)

5. To cook the crepes: Preheat over medium next few creations should be just fine.
heat an 8-inch nonstick skillet or sauté Make all the crepes, putting them in a
pan. You don’t need a fancy crepe pan. stack under a towel or in the oven at
Brush the pan with a bit of coconut oil low heat.
before making each crepe. Use ¼ cup 7. For the orange butter: Place the orange
batter or a bit less to make a crepe. zest in a blender. Cut away the white
Measure the batter into the pan and pith left on the orange with a sharp
twirl it around gently to coat the sur- knife. Slice the orange and seed it, if
face. Watch it carefully. Notice when necessary. Add the orange to the
the crepe begins to dry out and you blender, along with sweetener, nutri-
can release the edges a bit with a rub- tional yeast, lemon juice, and coconut
ber spatula. When the entire crepe can oil. Liquefy the ingredients completely.
slide and pull away from the pan, flip it Then pour the sauce into a shallow
gently by grabbing the edges with your pan over low heat.
fingers, or use a spatula. 8. To assemble the Crêpes Suzettes: One at
6. After the second side has cooked for half a time, place each crepe in the warm
a minute, check the color, and when it sauce for a few seconds to soak up the
is gently browned slip it out of the pan sauce. Then fold the crepe gently into
onto a serving plate. Don’t be alarmed quarters and arrange on dessert plates,
if the first crepe looks a little strange— two crepes per plate. Garnish with
it just takes time to fine-tune the heat, strawberries or orange slices. Dust
amount of batter, and the timing. Ad- with finely ground sweetener and
just the pan heat if necessary and your serve immediately. Bon appétit!

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Chocolate Hazelnut Butter Cups

These little beauties are a dark chocolate version of peanut butter cups. Because peanuts aren’t
Paleo, I use hazelnut butter instead, and its distinctive flavor blends beautifully with chocolate.
You can make them with almond butter or cashew butter as well. They’re easy to prepare: Just
blend the chocolate, pour into lined mini muffin cups, and chill. For the most amazing flavor and
consistency, follow this recipe exactly.

[ YIELD: 24 Hazelnut Butter Cups • EQUIPMENT NEEDED: Any style blender and a 24-compartment
mini muffin pan ]

CHOCOLATE 1. For the chocolate: Line the mini muffin pan with
¼ cup thick unsweetened co- paper liners. Have ready all the ingredients at room
conut milk, or 2 tablespoons temperature.
thin
6 tablespoons Just Like Sugar 2. In a blender, combine the coconut milk, sweetener,
Table Top natural chicory cacao powder, vanilla, salt, coffee powder (if using),
root sweetener (not Baking). and melted coconut oil. Blend until very creamy. The
I do not recommend any consistency should be smooth and runny.
other sweetener for this. 3. Pour or spoon a small amount (about 1 teaspoon) of
3 tablespoons pure cacao
the chocolate mixture into each compartment of the
powder
2 teaspoons pure vanilla extract prepared pan. Bang the pan on the counter to re-
Pinch of unprocessed salt move any bubbles. Place in the freezer for 15 to 20
½ teaspoon instant decaf- minutes.
feinated coffee powder or 4. For the filling: In a small mixing bowl, place the hazel-
crystals (optional) nut butter, nuts, sweetener, salt, and vanilla. Stir
¹⁄³ cup melted coconut oil
(place jar in lukewarm water until well mixed.
to melt oil) 5. Remove the chocolate cups from the freezer. Spoon
½ teaspoon of the filling into each cup with a spoon
FILLING or melon baller. Keep the filling flat and away from
3 tablespoons roasted unsweet-
the edges, so there’s room for the chocolate to en-
ened hazelnut butter
1 tablespoon finely chopped close the filling. Pour another layer of chocolate over
nuts, soaked if possible (see the top of each cup so the filling is fully covered.
page 10) Bang the pan again on a hard surface. Freeze for 15
3 tablespoons Just Like Sugar to 20 minutes. Serve cold with or without the liners.
Table Top natural chicory They’ll disappear fast!
root sweetener (not Baking)
1⁄8teaspoon unprocessed salt
1 teaspoon pure vanilla extract

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 Trail Mix

This Trail Mix is a delicious and healthy Paleo snack or dessert topping. I use it to make Trail Mix
cookies and energy bars. This recipe is absolutely a breeze to make and it’s low-carb (unlike many
trail mix recipes). Don’t miss the recipes for Crunchy and Spicy Trail Mix that follow, as they are
very tantalizing. For best results, follow the recipe exactly. Feel free to play with it and add other
ingredients after you’ve gotten the hang of it.

[ YIELD: 4 cups trail mix • EQUIPMENT NEEDED: None ]

4 cups raw nuts (see tip) 1. Soak the nuts if you can (see page 10). Soaking dis-
1⁄8 to ¼ teaspoon unprocessed
solves antinutrients, and makes the nuts less bitter,
salt tastier, and easier to digest. Drain well.
¼ cup unsweetened cacao nibs
or Homemade Chocolate
2. Preheat the oven to 350°F. Prepare a large, shallow
Chips (page 108) (optional) baking pan or rimmed baking sheet.
3. Place all the nuts in the baking pan. Sprinkle with salt
and mix it in.
4. Roast the nuts for 15 minutes, stirring occasionally,
until they’re slightly crunchy. If they’re wet when you
Tip: Here’s my favorite put them in, roasting will take a little longer. Keep an
nut mixture: (You can mix
eye on them and check every 3 minutes, as they can
any raw nuts.)
1 cup raw almonds overbrown very quickly.
1 cup raw pecans 5. Remove from the oven. Let cool completely. Add the
1 cup raw cashews pure cacao nibs or Homemade Chocolate Chips (if
¼ cup sunflower seeds using) and mix them in.
¼ cup pumpkin seeds
6. That’s it! Enjoy, and if there’s any left over, store in an
¼ cup walnut halves
¼ cup any other nut (Brazil airtight container.
nuts, hazelnuts, large co-
conut flakes, etc., except
peanuts)

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Trail Mix (variations)

variation Crunchy Trail Mix: This is just like the previous recipe, with the same yield; however, it
has a sweet coating that solidifies into a crunchy glaze as the nuts cool. You’ll be tempted to eat the
whole batch.

6 tablespoons filtered water

3 tablespoons arrowroot powder
1 teaspoon unprocessed salt
2
⁄3 to 11⁄3 cups Just Like Sugar Table Top natural chicory root sweetener (not Baking). I do not recom-
mend any other sweetener for this.
1 teaspoon pure vanilla extract
4 cups mixed nuts (see tip, page 146)
1
⁄4 cup unsweetened cacao nibs or Homemade Chocolate Chips (page 108) (optional)

1. Preheat the oven to 300°F. Line a cookie sheet with parchment paper.
2. Whisk together in a large mixing bowl the water, arrowroot powder, salt, sweetener, and vanilla. Stir
until the mixture is smooth and the sweetener dissolves.
3. Add the nuts to the bowl and mix well to coat them. Spread the coated nuts evenly on the prepared
cookie sheet and bake for 40 minutes, stirring every 10 minutes. Set the timer to remind you every
10 minutes, so they’ll bake evenly on all sides.
4. Remove from the oven. Let cool for 4 to 5 minutes, until you can just barely handle them. Then with
your hands, break the nuts apart. If you let them cool completely, they will solidify and be more diffi-
cult to break up. Add the pure cacao nibs or Homemade Chocolate Chips (if using) and mix them in.
5. Place the nuts in a serving bowl or store at room temperature. On second thought, maybe you
should hide them! If you leave them out they’ll disappear in no time.

variation Spicy Trail Mix: This trail mix is to die for! Crunchy and spicy, it is a favorite for the holidays
or any time of year. The yield is 4 cups.

1 recipe Crunchy Trail Mix (above)

2 teaspoons ground cinnamon
1
⁄2 teaspoon ground allspice
1
⁄2 teaspoon ground cloves
1
⁄2 teaspoon maple flavoring (optional)
1
⁄4 teaspoon ground cumin
2 pinches of cayenne
2 tablespoons pure cacao powder
2 tablespoons melted coconut oil (place jar in lukewarm water to melt oil)

1. Follow the recipe for Crunchy Trail Mix (above), adding these delightful spices and the oil to the wet
mixture in step 2.

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Simplicity is the ultimate sophistication.

—LEONARDO DA VINCI

P U D D I N G S AN D MO USSE S

Y
ou just might melt from or oh-so-creamy flan. Easy to make
the smooth delicious- and wonderful to eat, these are a
ness of these puddings, few of my favorite pudding and
whether it’s rich cho- mousse recipes.
colate mousse, tart lemon custard,

149
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 Easy Chocolate Mousse

This is the easiest dessert in the world. It is smooth, creamy, chocolaty, and even tastier than the
original. Just mix it and chill it for an hour. For best results, follow this recipe exactly.

[ YIELD: 4 small servings or 2 large ones • EQUIPMENT NEEDED: Any style blender or mixer, or a food
processor ]

1 (14-ounce) can unsweetened 1. In any style blender, mixer, or food processor, mix to-
coconut milk as thick as gether the coconut milk, sweetener, cacao powder,
possible (Lite coconut milk coconut oil, vanilla, and salt.
and coconut milk beverage
in a carton will not work, as
2. Taste it and feel free to sweeten to your taste buds’ liking.
they are too thin.) 3. Pour into four small stemmed glasses or two large ones.
7 tablespoons Just Like Sugar 4. Refrigerate for 30 to 60 minutes, or until firm.
Table Top natural chicory 5. Garnish with Whipped Crème or sprinkle with unsweet-
root sweetener (not Baking). ened coconut, ground cinnamon, or unsweetened
I do not recommend any cacao nibs.
other sweetener for this.
¼ cup pure cacao powder
¼ cup melted coconut oil
(place jar in lukewarm water Optional Flavorings
to melt oil)
2 teaspoons pure vanilla extract
Orange: Add the zest of 1⁄4 orange.
Pinch of unprocessed salt
1-Minute Whipped Crème Top-
ping (page 173), or medium- Mocha: Add 1⁄2 teaspoon of instant decaf-
shredded unsweetened feinated coffee powder or crystals.
coconut flakes (not coconut
flour), ground cinnamon, or Mayan Spice: Add 1 teaspoon of ground
unsweetened cacao nibs, for
cinnamon and a pinch of cayenne.
garnish

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 Instant Mocha Mousse

This velvety treat is quick to make and a delight to enjoy immediately. “Way too good” is how my
taste testers described this creamy mousse. Avocado lends a beautiful smooth consistency, and its
taste disappears in the mix of chocolaty flavors. Although this recipe can be enhanced and modi-
fied in myriad ways, I suggest you follow the basic recipe—at least for the first time.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups medium to thick 1. In a blender, combine the coconut milk, sweetener, co-
unsweetened coconut milk conut oil, vanilla, cacao powder, coffee powder, cin-
¼ cup Just Like Sugar Table namon, salt, and yacón syrup (if using). Blend well.
Top natural chicory root
sweetener (not Baking). I do 2. Add the avocado last, and blend until smooth.
not recommend any other 3. Serve immediately or chill and it will thicken further.
sweetener for this. Makes 2½ cups.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 tablespoons pure cacao
powder
1 teaspoon instant decaf-
feinated coffee powder or
crystals
½ teaspoon ground cinnamon
Pinch of unprocessed salt
1 tablespoon raw yacón syrup
(optional, gives caramel
flavor)
1 ripe avocado, pitted and
peeled

variation Mocha Mousse with Crunchy Nibs: Layer the

mousse into cups with 2 tablespoons of unsweetened cacao nibs

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Raspberry Rose Delight Mousse

Raspberry Rose Delight is a recipe for LOVE. This intimate dessert for two is a creamy and magical
mousse with raspberries and coconut milk, and it is sure to open someone’s heart. The secret ingre-
dient is a real rose. The first time I tasted this, we were making a video. It was so breathtaking I al-
most lost it on camera. Yes, that’s how good it is! For the most delicious flavor and consistency,
follow this recipe exactly.

[ YIELD: 2 servings  • EQUIPMENT NEEDED: Any style blender (a high speed blender such as Blendtec
or Vitamix will produce the smoothest consistency) ]

½ orange 1. Have ready all the ingredients at room temperature.

²⁄³ cup thick unsweetened Get out two dessert cups or stemmed glasses.
coconut milk (Lite coconut 2. Zest the orange half and reserve the zest. Then peel the
milk or coconut milk bever-
age in a carton will not orange half or cut away the peel with a knife. Re-
work, as they are too thin.) move the seeds. Place two-thirds of the orange half
1 cup fresh, organic raspberries (one-third of the entire orange) in a blender, along
½ banana with the ⅔ cup of coconut milk, raspberries, banana,
½ cup raw cashews, soaked for cashews, sweetener, vanilla, coconut oil, and beet
2 hours in filtered water (see
slice. Blend well until smooth and creamy.
page 10)
¼ cup Just Like Sugar Table 3. Now for the fun part: Add the rose oil and nine of the
Top natural chicory root rose petals. As you add them, think about that some-
sweetener (not Baking). I do one special you’re making this dessert for. Think won-
not recommend any other derful thoughts. Blend well until smooth and creamy.
sweetener for this. 4. In a shallow nonstick pan over medium heat, stir the
1 teaspoon pure vanilla extract
2 tablespoons coconut oil agar into the ¼ cup of coconut milk. Cook and stir
1 very thin slice of fresh beet, gently for 2 to 3 minutes, until it is bubbling and
for a deep pink color gummy, and the flakes begin to dissolve. Add the
9 drops food-grade rose aro- agar mixture to the blender immediately, and blend
matherapy oil (optional) well to remove any lumps.
15 fresh rose petals (from
5. Taste your magical pudding and sweeten to taste.
someone’s organic garden,
not a florist rose, which may 6. Pour into two dessert glasses.
be chemically treated) 7. Garnish each glass with three rose petals in a triangle,
1 tablespoon agar flakes to represent a merging of physical and higher love.
¼ cup unsweetened coconut 8. Chill for 30 minutes to thicken, and serve. And know
milk, to cook agar that something wonderful is going to happen!

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 Lemon-Berry Parfait

This is an easy and refreshing treat made with lemon cream pudding layered in tall glasses with
berries and crunchy nuts or cookies. A traditional chilled custard with heavy cream and eggs, par-
fait means “perfect” in French. This recipe is made with coconut, cashews, fresh fruit, and nuts
instead, so it’s Paleo perfect. For the best flavor and texture, follow this recipe exactly.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

½ cup 1-Minute Whipped 1. Prepare ½ cup of Whipped Crème Topping. Have

Crème Topping (page 173), ready all the ingredients at room temperature. Get
for garnish out four tall glasses for the parfait.
1 lemon, a Meyer lemon if
possible 2. Zest the lemon and orange into the blender. With a
1 orange sharp knife, cut away the outer white pith from both
1 cup unsweetened coconut lemon and orange. Slice both fruits, seed them with
milk, as thick as possible the tip of a knife, and place in the blender. Add the
(Lite coconut milk or 1 cup of coconut milk, sweetener, cashews, vanilla,
coconut milk beverage in a
and coconut oil. Blend until smooth and creamy.
carton will not work, as they
are too thin.) 3. In a shallow nonstick pan over medium heat, stir the
²⁄³ cup Just Like Sugar Table agar into the ⅓ cup of coconut milk. Cook and stir
Top natural chicory root gently for 2 to 3 minutes until it is bubbly and
sweetener (not Baking). I do gummy, and the flakes begin to dissolve. Add the
not recommend any other agar mixture to the blender immediately, and blend
sweetener for this.
½ cup raw cashews, soaked for well to remove any lumps.
2 hours (see page 10) and 4. To assemble: In each tall glass, layer the lemon cream
well drained pudding with mixed berries and nuts. I usually do
1 teaspoon pure vanilla extract two layers of each.
3 tablespoons melted coconut 5. Refrigerate the glasses for 1 hour, or until the pudding
oil (place jar in lukewarm
thickens. Top with Whipped Crème.
water to melt oil)
1½ tablespoons agar flakes
¹⁄³ cup unsweetened coconut
milk
1 cup mixed berries, cut into
bite-size pieces, for layering
(All berries are wonderful.
I like raspberries, blueberries,
and strawberries.)
½ cup raw nuts, soaked if
possible (see page10), for
layering

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 Flan with Dulce de Leche

Traditional Latino flan is made with cream, eggs, and sugar. This easy flan is one of my favorites
because it contains none of those ingredients. And it’s so simple—just blend and chill. My Latino
guests have been amazed at the custardlike consistency and flavor, especially when they discovered
that it’s made with cashews and coconut milk. Orange gives this flan zesty flavor and golden color.
For best results, follow this recipe exactly.

[ YIELD: 4 servings • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as Blendtec
or Vitamix will provide an even smoother result) ]

FLAN DULCE DE LECHE SAUCE

1 cup any unsweetened coconut milk, at ¹⁄³ cup Just Like Sugar Table Top natural
room temperature chicory root sweetener (not Baking). I do
¾ cup raw cashews soaked in filtered water not recommend any other sweetener for
for 3 hours or more (see page 10), then this.
drained well 1 tablespoon boiling filtered water
¹⁄³ cup Just Like Sugar Table Top natural 3 tablespoons thick unsweetened coconut
chicory root sweetener (not Baking). milk, or 1 tablespoon thin
I do not recommend any other sweetener 3 to 4 tablespoons raw yacón syrup (op-
for this. tional; adds a wonderful caramel taste)
2 teaspoons raw yacón syrup (optional) ¼ teaspoon maple flavoring (optional)
¼ cup coconut oil 1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice 1⁄8 teaspoon unprocessed salt, or to taste

¼ teaspoon unprocessed salt 1 tablespoon melted coconut oil (place jar in

2 teaspoons pure vanilla extract lukewarm water to melt oil)
Zest of ½ orange
1 tablespoon agar flakes
¼ cup any unsweetened coconut milk, to
cook agar

1. Get out four ramekins. stir gently for 2 to 3 minutes until it

2. Blend the 1 cup of coconut milk, is bubbly and gummy, and the flakes
cashews, sweetener, yacón syrup (if begin to dissolve. Add the agar mix-
using), coconut oil, lemon juice, salt, ture to the blender immediately, and
vanilla, and orange zest until very blend well to remove any lumps.
smooth. Sweeten to taste.
3. In a shallow nonstick pan over medium 4. Pour into the ramekins. Chill for 1 hour
heat, stir the agar flakes into the to thicken.
¼ cup of coconut milk. Cook and

continues . . .

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Flan with Dulce de Leche (continued)

5. For the Dulce de Leche Sauce: Place the salt. Whisk until very creamy. When
sweetener in a small, heatproof serv- completely smooth, gently add the
ing pitcher and pour the tablespoon melted coconut oil and stir until
of boiling filtered water over it. Stir smooth. Makes about 1 cup of sauce.
until the crystals dissolve. Add the co- 6. Remove the chilled flan from the refrig-
conut milk, yacón syrup (if using), erator. Pour the sauce over the flan
maple flavoring (if using), vanilla, and and enjoy!

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Gell-o with Fruit and Whipped Crème

This refreshing dessert is blended fruit puree gell-o layered with bite-size fresh fruit, and is served
in a tall glass with Whipped Crème. This gell-o is made with agar—an amazing clear and tasteless
seaweed plant with real binding power. It’s easy to make, and holds just as well as commercial
Jell-O, but it is unprocessed and plant-based. You should be able to find it in most grocery stores
or online. Some fruits that are high in acids or enzymes require more agar. If you are using citrus
fruits, strawberry, papaya, kiwi, peach, or mango, I suggest using 1½ tablespoons of agar flakes. I
like to cut my fruit into pretty bite-size pieces that will go into the bottom of the cup, then any odd-
shaped pieces can be used for the puree. For best results, follow this recipe exactly.

[ YIELD: 4 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup fresh, colorful fruit 1. Get out four dessert cups or stemmed glasses. Place
(raspberry, banana, grape, the 1 cup of bite-size fruit into the bottom of the
melon, cherry, blueberry, four dessert cups.
blackberry, apricot, etc.),
cut into bite-size pieces
2. Place 1½ cups of the fruit for the puree into any style
1½ cups fresh fruit, for puree blender, along with the sweetener, and blend until
(Transparent fruit, such as smooth. Taste your puree and sweeten to taste; the
watermelon, plum, apple, sweetener amount will depend on the fruit chosen.
grape, raspberry, etc., is 3. In a shallow nonstick pan over medium heat, stir the
prettier for the puree.) agar into the 3 tablespoons of filtered water. Cook
¹⁄³ cup or more Just Like Sugar
Table Top natural chicory and stir gently for 2 to 3 minutes, until it is bubbling
root sweetener (not Baking). and gummy, and the flakes begin to dissolve. Add
I do not recommend any the agar mixture to the blender quickly, and blend
other sweetener for this. well to remove any lumps.
1 tablespoon agar flakes 4. Pour the blended fruit mixture into the dessert cups.
3 tablespoons filtered water,
to cook agar
Refrigerate for 30 minutes to allow it to gel. Serve
Chopped nuts or 1-Minute plain, or with chopped nuts or Whipped Crème.
Whipped Crème Topping
(page 173), for garnish
(optional)

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Without ice cream, there would be darkness and chaos.

—DON KARDONG

F R O Z E N D E SSE R TS

C
oconut milk ice creams are deli- These ice creams do not have whipped air
cious and easy to make because you in them so common in commercial ice creams.
simply blend and freeze. There’s no Therefore they will freeze quite hard. Just
cooking required. These recipes are leave them out to soften at room tempera-
completely dairy-free, and I personally think ture for 3 to 5 minutes before serving. If
they’re just as luscious as the ones made with stored in shallow containers, they are easier
cream and eggs. You can use any co- to serve.
conut milk you like. The final thick- Make these recipes in an electric
ness and texture of the ice cream ice-cream machine or an old-fash-
will depend on the thickness of ioned hand-cranked machine, or
the coconut milk. I prefer thick whip with an electric mixer. But
canned coconut milk for these ice just so you’re aware (and I’ve tried
creams. However, you can use “lite” this all ways)—an ice-cream ma-
coconut milk or coconut milk bever- chine is the easiest option. Follow the
age in a carton, and these will come out more instructions that come with the machine. I
like ice milk, which is equally delicious. Just suggest chilling the blended mixture in the
make sure the coconut milk is unsweetened. refrigerator thoroughly for 2 to 4 hours be-
Most of these ice-cream recipes are easy be- fore putting it into the machine. How’s that
cause they use one entire 14-ounce can (1¾ for simple?
cups) of coconut milk: Use 1 ¼ cups in the To make your ice cream with an electric
first blending, and the remaining ¼ cup to mixer, follow these steps:
cook the agar, which thickens to a beautiful 1. Prepare the recipe as written. Instead
creamy texture. of putting it in an ice-cream maker,

159
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place the mixture in a deep, freezer- or frozen first so they don’t melt the
safe mixing bowl and refrigerate for ice cream. Be careful not to freeze the
4 hours. After 4 hours, mix with an fruit into a single block.
electric mixer until smooth and put in 4. Continue this process every 30 min-
the freezer for 1 hour. utes, until the ice cream reaches your
2. After one hour, remove the ice cream desired texture. When finished, add
from the freezer every 30 minutes to chopped nuts or fruit, mix quickly and
mix it again, so you can break up any place the ice cream into serving bowls.
ice crystals and keep it smooth. Place 5. If you’re storing the ice cream, place it
back in the freezer and repeat this quickly in a shallow freezing container
process every 30 minutes. and cover the surface of the ice cream
3. If you plan to add chopped nuts or with plastic wrap to prevent ice crys-
fruit at the end, these must be chilled tals from forming.

160 PALEO DESSERTS

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 Vanilla Ice Cream

This creamy vanilla ice cream is super easy. You can use this recipe for ice-cream sandwiches if
you freeze it in a 9-inch square pan. For best results, follow this recipe exactly.

[ YIELD: 2 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]

1½ cups any unsweetened 1. In a blender, combine the 1½ cups of coconut milk,

coconut milk sweetener, vanilla, vanilla bean (if using), and salt.
½ to ²⁄³ cup Just Like Sugar
Blend well until smooth. Sweeten to taste.
Table Top natural chicory
root sweetener (not Baking). 2. Add the barely warm coconut oil, and blend again until
I do not recommend any smooth.
other sweetener for this. 3. In a shallow nonstick pan over medium heat, stir the
2 teaspoons pure vanilla agar into the ¼ cup of coconut milk. Cook and stir
extract gently for 2 to 3 minutes, until it is bubbling and
1 fresh vanilla bean, sliced
lengthwise to scrape out the gummy, and the flakes begin to dissolve Add the
tiny seeds (optional) agar mixture to the blender immediately and blend
1⁄8 teaspoon unprocessed salt well to remove any lumps.
¼ cup melted coconut oil 4. Pour the mixture into a bowl and chill for several hours
(place jar in lukewarm water in the refrigerator.
to melt oil)
5. Next, pour the mixture into an ice-cream maker and
1 tablespoon agar flakes
¼ cup thick unsweetened process, or follow the instructions for using an elec-
coconut milk, to cook agar tric mixer (page 159).
6. Freeze in flat containers, covered with plastic wrap to
prevent the formation of crystals.

Tip: If you’re in a hurry, just

chill for at least 30 minutes and
serve this as a pudding.

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 Chocolate Chip Ice Cream

Why do I love Chocolate Chip Ice Cream? That’s easy—because I enjoy sweet, creamy, crunchy, and
chocolate all together in the same bite. Check out the recipe for Homemade Chocolate Chips (page
108), or you can also use pure unsweetened cacao nibs. For best results, follow this recipe exactly.

[ YIELD: 2 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]

1½ cups any unsweetened 1. In a blender, combine the 1½ cups of coconut milk,

coconut milk sweetener, vanilla, and salt. Blend well until smooth.
½ to ²⁄³ cup Just Like Sugar Sweeten to taste.
Table Top natural chicory
root sweetener (not Baking). 2. Add the barely warm coconut oil, and blend again until
I do not recommend any smooth.
other sweetener for this. 3. In a shallow nonstick pan over medium heat, stir the
2 teaspoons pure vanilla agar into the ¼ cup of coconut milk. Cook and stir
extract gently for 2 to 3 minutes, until it is bubbling and
1⁄8 teaspoon unprocessed salt
gummy, and the flakes begin to dissolve. Add the
¼ cup melted coconut oil
(place jar in lukewarm water agar mixture to the blender immediately and blend
to melt oil) well to remove any lumps.
1 tablespoon agar flakes 4. Pour the mixture into a bowl and chill for several
¼ cup thick unsweetened hours in the refrigerator.
coconut milk, to cook agar 5. Next, pour the mixture into an ice-cream maker and
½ cup Homemade Chocolate
Chips (page 108), or ¼ cup process, or follow the instructions for using an elec-
unsweetened cacao nibs tric mixer (see page 159).
6. When the ice cream is almost finished, stir in the
frozen Homemade Chocolate Chips or cacao nibs.
7. Freeze in flat containers, covered with plastic wrap to
prevent the formation of crystals.

Tip: If you’re in a hurry, just

chill for at least 30 minutes and
serve this as a pudding.

162 PALEO DESSERTS

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 Chocolate Ice Cream

This rich and creamy chocolate ice cream takes just a few minutes to make in any style blender.
Try the variation below with cacao nibs or chocolate chips, for an extra chocolate punch. For best
results, follow this recipe exactly.

[ YIELD: 2 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]

1½ cups any unsweetened 1. In a blender, combine the 1½ cups of coconut milk,

coconut milk sweetener, vanilla, cacao powder, salt, and yacón
¾ cup Just Like Sugar Table syrup (if using). Blend well until smooth. Sweeten
Top natural chicory root
sweetener (not Baking). I do
to taste.
not recommend any other 2. Add the barely warm coconut oil, and blend again until
sweetener for this. smooth. Sweeten to taste.
1 tablespoon pure vanilla 3. In a shallow nonstick pan over medium heat, stir the
extract agar into the ¼ cup of coconut milk. Cook and stir
3 tablespoons pure cacao gently for 2 to 3 minutes, until it is bubbling and
powder
1⁄8 teaspoon unprocessed salt gummy, and the flakes begin to dissolve. Add the
1 tablespoon raw yacón syrup agar mixture to the blender immediately and blend
(optional) well to remove any lumps.
¼ cup melted coconut oil 4. Pour the mixture into a bowl and chill for several
(place jar in lukewarm water hours in the refrigerator.
to melt oil)
1 tablespoon agar flakes
5. Next, pour the mixture into an ice-cream maker and
¼ cup thick unsweetened process, or follow the instructions for using an elec-
coconut milk, to cook agar tric mixer (see page 159).
6. Freeze in flat containers, covered with plastic wrap to
prevent the formation of crystals.

variation Double Chocolate Chip Ice Cream: Follow the

Tip: If you’re in a hurry, just recipe above. Freeze 1⁄2 cup of Homemade Chocolate Chips (page
chill for at least 30 minutes and 108) or 1⁄4 cup of unsweetened cacao nibs. When the ice cream is
serve this as a pudding. almost finished, stir in the frozen chocolate pieces. Yum!

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 Cappuccino Ice Cream

Cappuccino means “little hat” in Italian, a name inspired by the robes of sixteenth-century
Capuchin monks, which were brown with a white hood. Now it’s a coffee with milk and it will give
you a nice caffeine jolt. This creamy ice cream is heavenly and kind to your nervous system—it’s
made with decaffeinated coffee powder. For best results, follow this recipe exactly.

[ YIELD: 2 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice cream machine (easiest) or electric
mixer ]

1½ cups any unsweetened 1. In a blender, combine the 1½ cups of coconut milk,

coconut milk sweetener, cacao powder, coffee, cinnamon, vanilla,
¾ cup Just Like Sugar Table and salt. Blend well until smooth. Sweeten to taste.
Top natural chicory root
sweetener (not Baking). I do
2. Add the barely warm coconut oil and blend again until
not recommend any other smooth.
sweetener for this. 3. In a shallow nonstick pan over medium heat, stir the
1½ teaspoons pure cacao agar into the ¼ cup of coconut milk. Cook and stir
powder gently for 2 to 3 minutes, until it is bubbling and
2¼ teaspoons instant decaf- gummy, and the flakes begin to dissolve. Add the
feinated coffee powder, or
2½ teaspoons crystals agar mixture to the blender immediately and blend
¼ teaspoon ground cinnamon well to remove any lumps.
1 teaspoon pure vanilla extract 4. Pour into a bowl and chill for several hours in the
1⁄8 teaspoon unprocessed salt
refrigerator.
¼ cup melted coconut oil 5. Next, pour the mixture into an ice-cream maker and
(place jar in lukewarm water
to melt oil)
process, or follow the instructions for using an elec-
1 tablespoon agar flakes tric mixer (see page 159).
¼ cup thick unsweetened 6. Freeze in flat containers, covered with plastic wrap to
coconut milk, to cook agar prevent the formation of crystals.

variation Chocolate Chip Cappuccino Ice Cream:

Follow the recipe above. Freeze 1⁄2 cup of Homemade
Chocolate Chips (page 108) or 1⁄4 cup of unsweetened
cacao nibs. When the ice cream is almost finished, stir
in the frozen chocolate pieces.

164 PALEO DESSERTS

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 Mint Grasshopper Ice Cream

This is a rich and refreshing ice cream with a light crème de menthe flavor. Its creamy green color
comes from blended mint and spinach leaves. I was amazed to discover that fresh spinach leaves
add a beautiful green color, high nutrition, and a mild flavor with no impact on the refreshing
mint taste. Go ahead and try it—I think you’ll be pleased.
Don’t miss the variation below with nibs or chocolate chips—it’s awesome. For best results, fol-
low this recipe exactly.

[ YIELD: 2 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]

1½ cups any unsweetened 1. In a blender, combine the 1½ cups of coconut milk,

coconut milk sweetener, mint leaves, spinach leaves, peppermint
½ cup Just Like Sugar Table extract, vanilla, salt, and chocolate extract (if using).
Top natural chicory root
sweetener (not Baking). I do
Blend well until smooth and the leaves are as lique-
not recommend any other fied as possible. Sweeten to taste.
sweetener for this. 2. Add the barely warm coconut oil, and blend again until
10 to 20 medium-size fresh smooth.
mint leaves 3. In a shallow nonstick pan over medium heat, stir the
10 small leaves fresh spinach agar into the ¼ cup of coconut milk. Cook and stir
1¼ teaspoons peppermint
extract gently for 2 to 3 minutes, until it is bubbling and
½ teaspoon pure vanilla gummy, and the flakes begin to dissolve. Add the
extract agar mixture to the blender immediately and blend
1⁄8 teaspoon unprocessed salt
well to remove any lumps.
¼ teaspoon chocolate extract 4. Pour the mixture into a bowl and chill for several
(optional)
¹⁄³ cup melted coconut oil
hours in the refrigerator.
(place jar in lukewarm water 5. Next, pour the mixture into an ice-cream maker and
to melt oil) process, or follow the instructions for using an elec-
1 tablespoon agar flakes tric mixer (see page 159).
¼ cup thick unsweetened 6. Freeze in flat containers, covered with plastic wrap to
coconut milk, to cook agar prevent the formation of crystals.

Tip: If you’re in a hurry, just variation Mint Chocolate Chip Ice Cream: Follow the
1
chill for at least 30 minutes recipe above. Freeze ⁄2 cup of Homemade Chocolate Chips
and serve this as a pudding. (page 108) or 1
⁄4 cup of unsweetened cacao nibs. When the ice
It’s awesomely delicious. cream is almost finished, stir in the frozen chocolate pieces.

FROZEN DESSERTS 165

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 Strawberry Rose Ice Cream

This creamy strawberry ice cream is delicate, divine, a beautiful pink color with chunks of strawber-
ries. Rose aromatherapy oil and fresh orange zest add a subtle and magical zing to the flavor. Look
for rose oil that is food grade with no added ingredients. For best results, follow this recipe exactly.

[ YIELD: 3 cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]

10 to 18 fresh or frozen 1. Slice half of the strawberries into ¼-inch pieces and re-
strawberries serve in the refrigerator.
1½ cups any unsweetened 2. In a blender, combine the 1½ cups of coconut milk,
coconut milk
½ cup Just Like Sugar Table
sweetener, the unsliced strawberries, and the orange
Top natural chicory root zest, lemon juice, rose oil, vanilla, and salt. Blend well
sweetener (not Baking). I do until smooth, and sweeten to taste.
not recommend any other 3. Add the barely warm coconut oil and blend again.
sweetener for this. 4. In a shallow nonstick pan over medium heat, stir the
Zest of ½ orange agar into the ¼ cup of coconut milk. Cook and stir
1 tablespoon freshly squeezed
lemon juice gently for 2 to 3 minutes, until it is bubbling and
3 to 6 drops pure food-grade gummy, and the flakes begin to dissolve. Add the
aromatherapy rose oil or agar mixture to the blender immediately and blend
rose absolute oil (from your well to remove any lumps.
favorite healthy grocery) 5. Pour into a bowl and chill for several hours in the
1 teaspoon pure vanilla extract
1⁄8 teaspoon unprocessed salt refrigerator.
¼ cup melted coconut oil 6. Next, pour the mixture into an ice-cream maker and
(place jar in lukewarm water process, or follow the instructions for using an elec-
to melt oil) tric mixer (see page 159).
1 tablespoon agar flakes 7. When the ice cream is almost finished, mix in the
¼ cup thick unsweetened chilled strawberries.
coconut milk, to cook agar
8. Freeze in flat containers, covered with plastic wrap to
prevent the formation of crystals. Remove from the
freezer 30 to 60 minutes before serving, to soften.

Tip: If you’re in a hurry, just

chill for at least 30 minutes and
serve this as a pudding.

166 PALEO DESSERTS

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 Açaí Berry Lavender Ice Cream

A new and refreshing flavor, açaí berries, from Central and South America, are recognized as one
of the world’s highest antioxidant foods. Numbers aside, they are absolutely tasty, and you can buy
frozen unsweetened açaí puree at good health food markets. To add a flavor lift, I included pure
lavender oil, often used for relaxation, but it’s optional. Look for lavender oil that is food grade with
no added ingredients. For best results, follow this recipe exactly.

[ YIELD: 2½ cups ice cream • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will give you a smoother ice cream) and an ice-cream machine (easiest) or electric
mixer ]
1. In a blender, combine the 1½ cups of coconut milk,
1½ cups any unsweetened sweetener, lavender oil, orange zest, raspberries, açaí
coconut milk puree, vanilla, lemon juice, and salt. Blend well until
½ cup Just Like Sugar Table smooth and the berries are as liquefied as possible.
Top natural chicory root Add a few blueberries or blackberries and blend until
sweetener (not Baking). I do
not recommend any other the color turns your favorite lavender color. Sweeten
sweetener for this. to taste.
2 drops pure food-grade laven- 2. Add the barely warm coconut oil, and blend again until
der aromatherapy oil (care- smooth.
ful, it’s strong) (optional) 3. In a shallow nonstick pan over medium heat, stir the
Zest of ½ orange
½ cup fresh or frozen
agar into the ¼ cup of coconut milk. Cook and stir
raspberries gently for 2 to 3 minutes, until it is bubbling and
½ cup pure 100% unsweetened gummy, and the flakes begin to dissolve. Add the
açaí berry puree agar mixture to the blender immediately and blend
1 teaspoon pure vanilla extract well to remove any lumps.
2 teaspoons freshly squeezed 4. Pour the mixture in a bowl and chill for several hours
lemon juice
1⁄8 teaspoon unprocessed salt in the refrigerator.
3 to 9 fresh or frozen 5. Next, pour the mixture into an ice-cream maker and
blueberries or blackberries process, or follow the instructions for using an elec-
(for a beautiful lavender tric mixer (see page 159).
color) 6. Freeze in flat containers, covered with plastic wrap to
¼ cup melted coconut oil
(place jar in lukewarm water
prevent the formation of crystals. Remove from the
to melt oil) refrigerator 20 minutes before serving, to soften.
1 tablespoon agar flakes
¼ cup thick unsweetened
coconut milk, to cook agar
Tip: If you’re in a hurry, just chill for at least 30 minutes
and serve this as a yummy pudding.

FROZEN DESSERTS 167

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 Ice-Cream Sandwiches

Homemade ice-cream sandwiches will inspire any gathering, and they’re easy to prepare ahead
of time. This recipe has three easy steps: blend the ice cream, mix the cookie dough, then put the
sandwiches together. And let me tell you, the results are worth the effort. Make them in any size,
depending on your cookie cutter. This recipe is raw and has zero-impact carbs—you won’t find
anything like this in a grocery store. To top it off, these look just like store-bought ice-cream
sandwiches—but taste even better. The ice-cream filling is made with cashews, so it is firmer than
the other ice creams. For the best flavor and texture, follow the recipe exactly.

[ YIELD: Two dozen 2-inch sandwiches • EQUIPMENT NEEDED: Any style blender (a high-speed
blender, such as Blendtec or Vitamix, will give you a smoother ice cream), a food processor, and any
size cookie cutter (I use a 2-inch scalloped cutter.) ]

FILLING COOKIES
²⁄³ cup unsweetened coconut milk, as thick 2 cups raw nuts, soaked if possible (see page
as possible. (Lite coconut milk and 10) and well drained
coconut milk beverage in a carton will not 1½ cups medium-shredded unsweetened
work, as they are too thin.) coconut flakes (not coconut flour)
1¾ cups raw cashews, soaked for 3 to 6 ½ teaspoon unprocessed salt
hours in filtered water and well drained 6 tablespoons pure cacao powder
(see page 10), measured after soaking 2 tablespoons roasted carob powder
1 cup Just Like Sugar Table Top natural 1 large carrot, scrubbed and unpeeled, cut
chicory root sweetener (not Baking). into chunks (120 grams)
I do not recommend any other sweetener 1 tablespoon pure vanilla extract
for this. 1¼ cups Just Like Sugar Table Top natural
Pinch of unprocessed salt chicory root sweetener (not Baking)
3 tablespoons freshly squeezed lemon juice ½ teaspoon ground cinnamon
1 tablespoon pure vanilla extract ½ teaspoon maple flavoring (optional)
¹⁄³ cup melted coconut oil (place jar in luke- 2 tablespoons hijiki or wakame seaweed,
warm water to melt oil) soaked in warm water for 10 minutes
(optional, for binding)

continues . . .

168 PALEO DESSERTS

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Ice-Cream Sandwiches (continued)

1. For the filling: In a blender, combine the 4. Divide the dough into two parts. Roll
coconut milk, soaked cashews, sweet- each piece between two pieces of
ener, salt, lemon juice, and vanilla. parchment paper on a baking sheet.
Blend until very smooth and creamy. Freeze both sheets for 30 to 60 min-
Sweeten to taste. Add the coconut oil utes until stiff.
last and blend well. 5. To assemble: Remove the dough from
2. Pour the mixture into a flat pan or tray the freezer. Cut with a cookie cutter,
with a removable bottom or lined with in matching pairs. Don’t worry if a
parchment paper, so the mixture is no piece breaks; you can reroll the dough
more than ½ inch thick. If it’s any and freeze.
thicker, it is too difficult to cut when 6. Remove the filling from the freezer.
frozen. I use an 8 by 11-inch tart pan. Working quickly, cut the filling with
Freeze for 2 hours or until very firm. the same cutter and place on one of
3. For the cookies: To a food processor, each cookie pair. Stack the second
add all the cookie ingredients. Mix cookie of each pair on top. Place the
well until the carrot is well pureed and sandwiches in the freezer immediately
the dough becomes cohesive. on a serving plate.

Chocolate Ice-Cream Sandwiches: Follow the

1
recipe above. In step 1, add to the blender ⁄4 cup of
Just Like Sugar Table Top natural chicory root sweet-
ener (not Baking) and 11⁄2 tablespoons of pure cacao
powder.

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Lead me not into temptation; I can find the way myself.

—RITA MAE BROWN

SAUCES, FROSTINGS, AND FILLINGS

L
ike the icing on your Paleo cake, • 24 mini cupcakes: 1 to 2 cups
these sweet recipes will complete • 12 regular cupcakes: 1½ to 3 cups
any dessert and make it special. Fol- • 9 by 13-inch sheet cake: 1 to 2 cups
lowing is a huge selection of deli- • Single-layer 8- or 9-inch round or
cious toppings, sauces, and frostings that you square cake: ½ to 1 cup
can mix and match for every type of treat. • Top, sides, and filling for double-layer
Here’s an easy guide to frosting quantities 8- or 9-inch round cake: 2 to 3 ½ cups
for your cakes: • Top, sides, and filling for triple-layer
8- or 9-inch round cake: 3 to 4 ½ cups

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1-Minute Whipped Crème Topping

Here’s a fantastic dessert topping when you need it quick. It’s made with canned coconut milk.
Keep a few cans of the thickest coconut milk on hand in the refrigerator, and garnish your desserts
in just a few minutes. If you need a larger quantity or you’re using a slightly lighter coconut milk,
then use the 5-Minute Whipped Crème Topping (page 174).

[ YIELD: About ²/³ cup whipped topping • EQUIPMENT NEEDED: None ]

1 (14-ounce) can very thick 1. Chill the coconut milk in the can for 4 to 8 hours, until
unsweetened canned co- it thickens into a lovely cream. Open the can and
conut milk, such as Thai pour off the thin milk from the bottom to use in
Kitchen
2 tablespoons Just Like Sugar something else. Spoon the thickest part of the co-
Table Top natural chicory conut cream into a small bowl.
root sweetener (not Baking). 2. Whisk in the sweetener and vanilla. Serve!
I do not recommend any
other sweetener for this.
1 teaspoon pure vanilla extract

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5-Minute Whipped Crème Topping

This lovely crème Chantilly is the mainstay of all my recipes. It’s a perfect garnish for any elegant
dessert. Blend, chill, and serve on Pumpkin Pie (page 123), Strawberry Shortcake (page 42), or Awe-
some Fudge Brownies (page 91). Because it is thickened with agar, you can use medium to thick
coconut milk, and you can make any quantity. For a simpler version, try the 1-Minute Whipped
Crème Topping (page 173). For best results, follow this recipe exactly.

[ YIELD: 1, 2, or 3 cups topping • EQUIPMENT NEEDED: Any style blender ]

Desired Quantity 1 cup 2 cups 3 cups

Unsweetened coconut milk, as thick as possible ²⁄³ cup 1¼ cups 2 cups
(see tip)

Coconut oil 1 tablespoon 2 tablespoons 3 tablespoons

Vanilla extract ½ teaspoon 1 teaspoon 1½ teaspoons

Just Like Sugar Table Top sweetener (not Baking) 2 tablespoons ¼ cup 6 tablespoons

Agar flakes ¾ tablespoon 1½ tablespoons 2¼ tablespoons

Unsweetened coconut milk, to cook the agar ¼ cup ½ cup ¾ cup

1. Have ready all the ingredients at room using it today. If you’re making it
temperature. Choose the quantity ahead of time, this will keep in the
desired and follow that column. refrigerator for 2 to 3 days, but allow
2. Blend the thick coconut milk, coconut 4 hours to soften at room tempera-
oil, vanilla, and sweetener in any ture before using.
style blender until smooth.
3. In a shallow nonstick pan over
medium heat, stir the agar into the Tips: Your consistency will vary a bit with differ-
additional coconut milk. Cook and ent coconut milks. If it is too thick, stir with a
stir gently for 2 to 3 minutes until whisk, allow it to slowly warm to room tempera-
bubbling and gummy, and the flakes ture, or add a bit more coconut milk of the same
temperature. If it is too thin, chill longer, or allow
begin to dissolve. Add the agar mix-
it to slowly warm to room temperature and
ture to the blender immediately and blend it again with more agar. Do not subject to
blend well until it is completely liq- radical temperature changes or it may develop
uefied and any lumps are removed. lumps. Good thicker alternative fillings for cakes
4. Pour into a bowl and chill for 2 to 3 and cupcakes are Vanilla Pastry Cream with Co-
hours, or until thick. Then keep it conut (page 186) or Vanilla Pastry Cream with
Cashews (page 185).
out at room temperature if you’re

174 PALEO DESSERTS

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 Coconut Buttercream Frosting

This is the easiest and creamiest frosting you’ll ever make. Follow the variations that follow to make
it in every flavor imaginable, such as banana, lemon, orange, coffee, maple, raspberry, and salted
caramel. Coconut oil is very temperature sensitive, so be sure all ingredients are at room temper-
ature, about 68° to 72°F. If it’s a warm summer day and your ambient temperature is over 72°F,
this frosting won’t work. Follow the recipe exactly, for the perfect flavor and consistency.

[ YIELD: 2 or 3 cups topping • EQUIPMENT NEEDED: A food processor ]

Desired Quantity 2 cups 3 cups

Cake Size 24 mini cupcakes, 24 regular cupcakes,
12 regular cupcakes or one double- or
triple-layer 8- to
9-inch cake
Thick unsweetened coconut milk ²⁄³ cup 1 cup

Just Like Sugar Table Top

sweetener (not Baking). I do 2 cups 3 cups
not recommend any other
sweetener for this recipe.

Pure vanilla extract 1 teaspoon 2 teaspoons

Unprocessed salt 2 pinches 3 pinches

Solid coconut oil 1 cup 1½ cups

This recipe uses coconut milk, as thick 3. Add the coconut oil last and mix until
as possible (Lite coconut milk or coconut very smooth. Pour into a bowl.
milk beverage in a carton will not work, as 4. Refrigerate for 1 hour until it solidifies
a bit, then spread on your cake or
they are too thin.)
cupcakes. This is most spreadable at
The secret to its creamy texture is solid room temperature. If you chill it for
coconut oil at room temperature. too long or store it in the refrigera-
1. Have ready all the ingredients at room tor, it will solidify and be too hard to
temperature. Choose the quantity spread. If that happens, just set it
desired and follow that column. out to warm very slowly to room
2. In a food processor, mix the coconut temperature.
milk, sweetener, vanilla, and salt until
smooth and the sweetener dissolves.
continues . . .

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Coconut Buttercream Frosting (variations)

variations All are variations for 2 cups of frosting.

Banana Buttercream Frosting: In step 2, Raspberry Buttercream Frosting: In step

add 1 ripe banana. 2, add nine to twelve fresh raspberries or six
frozen ones, well squeezed and drained to re-
Espresso Latte Buttercream Frosting: move any excess liquid.
Deliziosa! In step 2, add 1 teaspoon of finely
ground decaffeinated coffee powder. Salted Caramel Buttercream Frosting: In
step 2, add 1 tablespoon of raw yacón syrup,
1
Lemon Buttercream Frosting: In step 2, ⁄2 teaspoon of maple flavoring, 1 more tea-
add the finely grated zest of one Meyer lemon. spoon of vanilla, and a pinch more salt.
(Note: This frosting only works with Meyer
lemons; other lemons are too acidic.) Vanilla Buttercream Frosting: In step 2,
add 1 scraped vanilla bean and 1 more tea-
Maple Buttercream Frosting: In step 2, add spoon of vanilla.
1
⁄2 teaspoon of maple flavoring and 1 additional
teaspoon of vanilla. See also Chocolate Buttercream Frosting and
Chocolate Espresso Buttercream Frosting
Orange Buttercream Frosting (This is my (page 178)
favorite.): In step 2, add the zest of two oranges.

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 Chocolate Buttercream Frosting

You’ll love this creamy chocolate frosting because it takes just a few minutes to prepare in a food
processor and tastes super luscious. The secret is to add the ingredients in the exact order given,
with all ingredients at room temperature. For the perfect flavor and smoothest consistency, follow
this recipe exactly.

[ YIELD: ¹/³, 2²/³, or 4 cups frosting • EQUIPMENT NEEDED: A food processor ]

Desired Quantity 1¹⁄³ cups 2²⁄³ cups 4 cups

Cake Size One single- One double- One triple-layer
layer 8- to layer 8- to 8- to 9-inch cake
9-inch cake or 9-inch cake or or 24 cupcakes
24 mini 18 cupcakes
muffins

Unsweetened coconut milk, the thickest possible ½ cup 1 cup 1½ cups

Just Like Sugar Table Top sweetener (not Baking) 1½ cups 3 cups 4½ cups

Pure vanilla extract 2 teaspoons 1½ tablepoons 2 tablespoons

Unprocessed salt pinch 2 pinches ı/8 teaspoon

Pure cacao powder 3 tablespoons 6 tablespoons ½ cup +

1 tablespoon

Solid coconut oil ½ cup 1 cup 1½ cups

1. Have ready all the ingredients at room 4. Refrigerate for 1 hour, until it solidifies
temperature. Choose the quantity a bit. Remove it from the refrigera-
desired and follow that column. tor and spread it on cake or cup-
2. In a food processor, place the coconut cakes. This is most spreadable at
milk, sweetener, vanilla, and salt. Mix room temperature. If you chill it for
until smooth and the sweetener dis- too long or store it in the refrigera-
solves completely. Sift in the cacao tor, it will solidify and be too hard to
powder to remove any lumps. Mix spread. If that happens, just set it
very well until creamy. out to warm very slowly to room
3. Add the solid coconut oil. Process temperature.
until it is completely smooth. Pour it
into a bowl.

continues . . .

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Chocolate Buttercream Frosting (variation)

variation This variation is for 11⁄3 cups of frosting.

Chocolate Espresso Buttercream Frosting:

In step 2, add 1 teaspoon of decaffeinated coffee
powder. (If you’re using coffee crystals, grind them
to a powder first so they will dissolve.)

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 Crème Cheese Frosting

You’re going to fall in love with this Crème Cheese Frosting. It is quick to blend and tastes absolutely
scrumptious. It has a sweet, tangy flavor of lemon and a consistency something like that of cream
cheese but without all the calories and dairy impact. This frosting is great on Carrot Mini Cupcakes
(page 49), Gingerbread Cupcakes (page 52), Whole Apple Spice Cake (page 45), and just about any-
thing else you can imagine. The flavor variations below will tantalize your taste buds.
Due to the temperature sensitivity of coconut butter, this is not a good recipe for a warm sum-
mer day. If the coconut butter is cold, you may place the jar in a bowl of lukewarm water to soften
it so it is easier to measure. For the best flavor and texture, have all the ingredients at room tem-
perature, 68° to 72°F, and follow this recipe exactly.

[ YIELD: 11/4, 2 1/2, or 3 3/4 cups frosting • EQUIPMENT NEEDED: Any style blender and a digital scale, for
the coconut butter ]

Desired Quantity 1¹⁄4 cups 2¹⁄² cups 3¾ cups

Blender Size Small blender, Regular blender Regular blender

if possible

Cake Size 1 layer cake or One 9 by 13-inch One double- or triple-

24 mini cupcakes sheet cake or layer 8- to 9-inch
12 regular cupcakes cake or 24 regular
cupcakes

Unsweetened coconut milk ½ cup 1 cup 1½ cups

Just Like Sugar Table Top sweetener 1 cup 2 cups 3 cups

(not Baking)

Pure vanilla extract 1 teaspoon 2 teaspoons 3 teaspoons

Freshly squeezed lemon juice 1 tablespoon 2 tablespoons 3 tablespoons

Unprocessed salt Pinch 2 pinches 3 pinches

Pure coconut butter (not coconut 110 grams (½ cup 220 grams 330 grams
oil), at room temperature tightly packed) (1 cup packed) (1½ cups packed)

continues . . .

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Crème Cheese Frosting (continued)

1. Have ready all the ingredients at room 4. Refrigerate for 1 hour, until it solidifies
temperature. Choose the quantity de- a bit. Remove it from the refrigerator
sired and follow that column. and spread it on your cake or cup-
2. In any style blender, place the coconut cakes. The frosting is most spread-
milk, sweetener, vanilla, lemon juice, able at room temperature. If you chill
and salt. Blend until smooth and the it for too long or store it in the refrig-
sweetener is completely dissolved. erator, it will solidify and be too hard
3. Add the coconut butter last and blend to spread. If that happens, just set it
until very smooth, translucent, and out to warm very slowly to room
gummy. Pour into a bowl. temperature.

variations All variations are for 11⁄4 cups of frosting.

Banana Crème Cheese Frosting: In step 2, Maple Crème Cheese Frosting: In step 2,
add 1⁄2 ripe banana. add 1⁄4 teaspoon of maple flavoring, 1 table-
spoon of raw yacón syrup, and 2 pinches
Cinnamon Crème Cheese Frosting: In more salt.
step 2, add 1⁄2 teaspoon of ground cinnamon.
Orange Crème Cheese Frosting: In step 2,
Coconut Crème Cheese Frosting: At the add the zest of one orange.
end of step 3, add 1⁄2 cup of medium-shredded
unsweetened coconut flakes (not coconut Raspberry Crème Cheese Frosting: In
flour) and stir well. step 2, add nine fresh or six frozen raspber-
ries, squeezed and drained well.
Lemon Crème Cheese Frosting: In step 2,
add the zest of one Meyer lemon. (Note: This Vanilla Crème Cheese Frosting: In step 2,
frosting only works with Meyer lemons; other add the scrapings of 1 vanilla bean and 1
lemons are too acidic.) more teaspoon of vanilla.

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 Chocolate Crème Cheese Frosting

Indulge in this rich and creamy frosting. The velvety chocolate consistency and tangy lemon flavor
make it a world-class favorite. It can also be used as a filling or a spread. All right, just put it on
everything. Irresistible on cakes, cupcakes, and even Finger Tarts (page 127), this will delight and
amaze your guests (and you’ll love it, too). As this frosting is quite temperature sensitive, please fol-
low the recipe exactly.

[ YIELD: 1, 2, or 3 cups frosting • EQUIPMENT NEEDED: Any style blender and a digital scale for the
coconut butter ]

Desired Quantity 1 cup 2 cups 3 cups

Cake Size One 9-inch 12 regular One double- or
cake or 24 cupcakes or triple-layer 8- to
mini muffins 4 mini loafs 9-inch cake or
24 cupcakes
Thick unsweetened coconut milk ½ cup 1 cup 1½ cups

Just Like Sugar Table Top sweetener (not Baking) 1½ cups 3 cups 4½ cups

Pure vanilla extract 2 teaspoons 1½ tablespoons 2 tablespoons

Freshly squeezed lemon juice 2 tablespoons ¼ cup 6 tablespoons

Unprocessed salt pinch 2 pinches ı/8 teaspoon

Pure cacao powder, sifted 3 tablespoons 6 tablespoons ½ cup +

1 tablespoon
50 grams 100 grams 150 grams
Pure coconut butter (not coconut oil) (¼ cup) (½ cup) (¾ cup)

continues . . .

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Chocolate Crème Cheese Frosting (continued)

1. Have ready all the ingredients at room 4. Refrigerate for 1 hour, until it solidifies a
temperature. Choose the quantity de- bit. Remove it from the refrigerator
sired and follow that column. and spread it on your cake or cupcakes
2. In a blender, combine the coconut milk, with a knife or a decorator tip. The
sweetener, vanilla, lemon juice, and frosting is most spreadable at room
salt. Blend until very smooth and the temperature. If you chill it for too long
sweetener dissolves. Sift in the cacao or store it in the refrigerator, it will so-
powder to remove any lumps, and lidify and be too hard to spread. If that
blend until smooth. happens, just set it out to warm very
3. Add the coconut butter last and blend slowly to room temperature.
very well until smooth. Pour into a
bowl.

variation for 2 cups of frosting

Mocha Crème Cheese Frosting: Add

1 teaspoon of finely ground decaffeinated
coffee powder.

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 Coconut Pecan Frosting

This easy frosting is traditional on German Chocolate Cake (page 98) but I love it on brownies and
nut breads, too. The secret to its magical flavor and crunchy texture is lightly toasted pecans
and coconut. Because coconut oil is very temperature sensitive, it’s important to have all the in-
gredients at room temperature. For the best flavor and consistency, follow these instructions exactly.

[ YIELD: 41/2 cups frosting, for a double- or triple-layer 8- to 9-inch cake • EQUIPMENT NEEDED: A food
processor and any style blender ]

2 cups raw pecans, soaked if 1. Have ready all the ingredients at room temperature.
possible (see page 10) Preheat the oven to 350°F.
2 cups medium-shredded 2. In a food processor, chop the pecans till they are
unsweetened coconut flakes
(not coconut flour)
medium to small pieces but not mushy. (Or you can
2²⁄³ cups Just Like Sugar Table chop the nuts by hand.) Place the pecans and co-
Top natural chicory root conut in a dry, shallow baking pan and toast in the
sweetener (not Baking). oven for 10 minutes. Set the timer, and be careful
I do not recommend any not to overbake. Remove from the oven and set aside
other sweetener for this. to cool completely.
¾ cup thick unsweetened
coconut milk (Lite coconut 3. In a dry blender, grind the sweetener to a fine powder.
milk and coconut milk bev- Add the coconut milk, soaked cashews, yacón syrup,
erage in a carton will not vanilla, salt, and maple flavoring. Blend well, stop-
work, as they are too thin.) ping and stirring if necessary. The mixture should
½ cup raw cashews, soaked become thick and gummy.
in filtered water for 3 to
6 hours (see page 10)
4. Add the melted coconut oil and blend until smooth.
3 tablespoons raw yacón syrup 5. Place the mixture into a medium-size mixing bowl.
(for caramel flavor) Add the toasted pecans and coconut and mix well.
1 tablespoon pure vanilla Then chill for 30 minutes, so the frosting becomes
extract thick and spreadable. After that, remove from the re-
½ teaspoon unprocessed salt frigerator and keep out at room temperature. If you
½ teaspoon maple flavoring
¾ cup melted coconut oil chill it for longer than 30 minutes, it may become too
(place jar in lukewarm water hard to spread. Enjoy on cakes or cupcakes.
to melt oil)

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Instant Mocha Buttercream Frosting

This chocolaty frosting is velvety smooth and incredibly easy to make in a food processor. And you
can spread it right on the cake without refrigerating. How’s that for quick? The secret to its creamy
texture is avocado. Because avocado has a mild flavor, all you taste is rich chocolate and mocha.
For the best flavor and texture, follow this recipe exactly.

[ YIELD: 3 cups frosting • EQUIPMENT NEEDED: A food processor ]

2½ cups Just Like Sugar Table 1. In a dry food processor fitted with the “S” blade, grind
Top natural chicory root the sweetener to a very fine powder.
sweetener (not Baking). I do 2. Add the avocado, lemon juice, vanilla, salt, and orange
not recommend any other
sweeteners for this recipe. zest. Mix well until smooth and without lumps. The
2 to 3 ripe avocados, pitted mixture will be creamy and bright green.
and peeled (365 grams flesh) 3. Sift in the cacao powder and coffee powder to remove
1 tablespoon freshly squeezed any lumps. Mix again very well until perfectly smooth.
lemon juice You may need to open the processor, stir, and then
1 tablespoon pure vanilla
mix again.
extract
Pinch of unprocessed salt 4. Check the thickness. If it’s too thick, add a bit of fil-
Zest of ½ orange tered water slowly until it is a spreadable texture. If
½ cup pure cacao powder too thin, sift in 1 tablespoon of cacao powder and
2 teaspoons instant decaf- mix again.
feinated coffee powder 5. Spread the frosting directly on your cake or use a
or crystals
1 tablespoon filtered water, decorator tip.
if necessary

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Vanilla Pastry Cream with Cashews

This pastry cream is made smooth and creamy by cashews, which are naturally sweet. Soaked raw
cashews soften easily into a thick, velvety filling. This cream is quick to blend and has a slightly
smoother consistency than the Vanilla Pastry Cream with Coconut (page 186). Both are delicious
and can be used hundreds of ways, to fill cakes, cupcakes, or ice cream or garnish any dessert. For
best results, follow this recipe exactly.

[ YIELD: 2 cups pastry cream • EQUIPMENT NEEDED: Any style blender ]

1 cup thick unsweetened 1. In a blender, combine the 1 cup of coconut milk,

coconut milk (Lite coconut sweetener, soaked cashews, salt, and vanilla. Blend
milk or coconut milk bever- well, stopping and stirring if necessary.
age in a carton will not
work, as they are too thin.)
2. Juice the lemon(s). Add the lemon juice to the mixture
²⁄³ cup Just Like Sugar Table in the blender and blend again until very smooth.
Top natural chicory root 3. In a shallow nonstick pan over medium heat, stir the
sweetener (not Baking). I do agar into the 3 tablespoons of coconut milk. Cook
not recommend any other and stir gently for 2 to 3 minutes until it is bubbling
sweetener for this recipe. and gummy, and the flakes begin to dissolve. Add
120 grams (1¼ cups) raw
cashews, soaked for 3 hours the agar mixture to the blender immediately and
in filtered water (see page blend well to remove any lumps.
10) and well drained 4. Pour into a bowl and chill for 2 to 3 hours, or until thick.
1⁄8 teaspoon unprocessed salt
5. That’s it. Spread it on your cake, fill your cupcakes, or
2 teaspoons pure vanilla eat it plain.
extract
1 to 2 lemons (for 3 table-
spoons juice)
1 teaspoon agar flakes
3 tablespoons unsweetened
coconut milk, to cook agar

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Vanilla Pastry Cream with Coconut

This decadent white crème pâtissière (French pastry cream) is smooth and thick. It takes just min-
utes to blend and can be used many different ways. The delightful flavor and texture come from
pure coconut butter, which is simply ground coconut pulp that gives it a thick consistency like that
of cream cheese. A rich and velvety filling for cupcakes or cakes, it’s perfect with Tiramisu (page
43), Strawberry Shortcake (page 42), or as a topping for any dessert. If you prefer a more soft, silky
texture, try the Vanilla Pastry Cream with Cashews (see previous recipe), which is equally thick
and has a nuttier flavor. For best results, follow this recipe exactly.

[ YIELD: 2 cups frosting • EQUIPMENT NEEDED: Any style blender and a digital scale for the coconut
butter ]

1 cup thick unsweetened 1. Blend all the ingredients in a blender until smooth and
coconut milk (Lite coconut creamy.
milk or coconut milk bever- 2. Pour into a bowl and refrigerate to firm up—2 to 3 hours.
age in a carton will not
work, as these are too thin.) 3. Spread on cakes, fill cupcakes, or enjoy it plain as
½ cup Just Like Sugar Table vanilla pudding.
Top natural chicory root
sweetener (not Baking). I do
not recommend any other
sweetener for this recipe.
200 grams (about 1 cup very
tightly packed) pure
coconut butter (not coconut
oil), at room temperature
1⁄8 teaspoon unprocessed salt

2 teaspoons pure vanilla

extract
3 tablespoons freshly squeezed
lemon juice

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 Apple Butter

This easy apple butter is so delicious and smooth, you’ll want to spread it on everything. Perfect on
Flax Muffins (page 56), Gingerbread Cupcakes (page 52), or Whole Apple Spice Cake (page 45), it
can be blended in minutes and keeps for several days in the refrigerator. For best results, follow this
recipe exactly.

[ YIELD: 2 cups apple butter • EQUIPMENT NEEDED: Any style blender (a high-speed blender such as
Blendtec or Vitamix will make it all the more smooth and creamy) ]

3 tablespoons Just Like Sugar 1. In a dry blender, grind the sweetener until it is a very
Table Top natural chicory fine powder.
root sweetener (not Baking). 2. Add the coconut oil, apples, lemon juice, lemon and
I do not recommend any
other sweetener for this orange zest, cinnamon, nutmeg, clove, salt, maple
recipe. flavoring, and yacón syrup (if using). Blend well until
¹⁄³ cup melted coconut oil it is smooth. (Note: this may take several tries, but
(place jar in lukewarm water don’t give up! You may need to open the blender to
to melt oil) stir and redistribute the apple chunks if this is the
2 tart apples, unpeeled, cored,
case.) Blend several times, until the apple peels are
and cut into ½-inch chunks
2 teaspoons freshly squeezed liquefied and the mixture is smooth and creamy.
lemon juice 3. This step is optional, but it helps dissolve the spices to
Zest of ½ lemon make a smooth butter. Pour the mixture into a small
Zest of ½ orange saucepan over low heat and bring it slowly to a boil.
1 tablespoon ground cinnamon Boil for a minute, remove from the heat, and then
1⁄8 teaspoon grated nutmeg
1⁄8 teaspoon ground cloves allow it to cool for 15 minutes.
Pinch of unprocessed salt 4. Store it in a glass jar in the refrigerator for up to 4 days.
¼ teaspoon maple flavoring
1 tablespoon raw yacón syrup
(optional, for molasses
flavor)

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 Chocolate Hazelnut Butter

This homemade Chocolate Hazelnut Butter is a delicious high-protein snack or a garnish for cup-
cakes. It tastes something like Nutella. Use it as a filling for cakes or a topping for ice cream, or
spread it on cookies. This recipe takes just minutes to whisk together. Why pay a high price for
sugary nut butter when you can make it 100 percent Paleo at home? For best results, follow this
recipe exactly.

[ YIELD: About 1 cup butter • EQUIPMENT NEEDED: None ]

1 cup roasted, unsweetened 1. Have all the ingredients except the coconut oil at room
hazelnut butter temperature.
3 tablespoons Just Like Sugar 2. Using a spoon or small whisk and a small mixing bowl,
Table Top natural chicory
mix the hazelnut butter with the sweetener. Stir until
root sweetener (not Baking).
I do not recommend any it is smooth and the crystals dissolve.
other sweetener for this. 3. Add the cacao powder, vanilla, and salt. Mix again.
1½ tablespoons pure cacao Sweeten to taste. If it is too thick to stir, thin it with
powder 1 teaspoon melted coconut oil and stir slowly until
1 teaspoon pure vanilla extract smooth. Do not thin it with water.
Pinch of unprocessed salt
1 teaspoon melted coconut oil 4. Store in a glass jar in the refrigerator for several days.
(place jar in lukewarm water Use as a topping or filling. Or eat it right out of the
to melt oil) (This may or jar. There’s no shame in that!
may not be needed, depend-
ing on the thickness of your
hazelnut butter.)

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 Chocolate Sauce

This creamy fudge sauce is super easy to make and tastes delicious on everything from ice cream
to brownies to pancakes. Serve it at room temperature, or warm it over low heat and serve as a hot
fudge sauce. For best results, follow this recipe exactly.

[ YIELD: 1 cup sauce • EQUIPMENT NEEDED: An immersion blender (easiest) or any other style
blender and a small saucepan ]

²⁄³ cup filtered water 1. Boil the filtered water in a small saucepan over medium
1¼ cups Just Like Sugar Table heat. Add the sweetener and stir with a whisk until
Top natural chicory root dissolved. Add the sifted cacao powder, vanilla, and
sweetener (not Baking). I do
not recommend any other salt. Stir well until dissolved. Heat almost to boiling.
sweetener for this. 2. Blend well with an immersion blender to remove any
¹⁄³ cup pure cacao powder, lumps, until it is creamy and smooth. Sweeten to taste.
sifted in a flour sifter or 3. Add the coconut oil and mix until smooth.
fine tea strainer to remove 4. Pour into a 1-cup pitcher and serve. This sauce keeps
any lumps
for up to a week in the refrigerator. If necessary, you
2 teaspoons pure vanilla
extract can thin it with a little lukewarm water or thicken it
Pinch of unprocessed salt with a bit of cacao powder.
¼ cup coconut oil

variation Mayan Chocolate Sauce: Follow the

recipe above. In step 1, using a flour sifter or fine-
gauge tea strainer, sift in 1 teaspoon of ground
cinnamon, 1 teaspoon of chili powder, a pinch of
cayenne, and 1 teaspoon of decaffeinated coffee
powder.

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 Cinnamon “Sugar”

Cinnamon is a comfort food for many people. This Cinnamon “Sugar” is a quick way to add spice
to your Paleo Caffè or tea. I like to sprinkle it on apple desserts, puddings, cheesecake, or ice cream.
Cinnamon comes from the bark of evergreen trees and has been known since ancient times for its
medicinal benefits. Cassia cinnamon is the variety most commonly sold in the United States, and
is known to help balance blood sugar.

[ YIELD: ½ cup cinnamon “sugar”  • EQUIPMENT NEEDED: None ]

½ cup Just Like Sugar Table 1. In a glass jar, combine the sweetener and cinnamon.
Top natural chicory root 2. Put on the lid and shake well.
sweetener (not Baking). 3. That’s it! Keep it on hand (in a cool, dry place) to use
A second choice is ²⁄³ cup
Organic Zero Erythritol.
anytime.
1 tablespoon ground cinnamon

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 Maple-Flavored Syrup

This is a tasty syrup for pancakes and waffles. Pure maple sap from the tree is a true Paleo sweet-
ener. However, to make 1 gallon of processed maple syrup, 55 gallons of maple sap must be boiled
down into a concentrated sweetener. Modern-day maple syrup is a high-carb, refined sweetener
that our Paleo ancestors never knew. You can use raw yacón syrup on your pancakes, which is
yummilicious but quite expensive. However, this easy syrup is sweetened with chicory root and a
little yacón. It is designed to give your blood sugar levels and your pocketbook a break. For the best
flavor and texture, follow the recipe exactly.

[ YIELD: 1½ cups syrup • EQUIPMENT NEEDED: A small saucepan ]

1¹⁄³ cups Just Like Sugar Table 1. In a small saucepan, whisk together the sweetener and
Top natural chicory root arrowroot powder.
sweetener (not Baking). 2. Add the filtered water and whisk over medium heat
A second choice is 1¾ cups
Organic Zero Erythritol. until the crystals dissolve.
1½ teaspoons arrowroot 3. Add the vanilla, maple flavoring, yacón syrup, coconut
powder oil, and salt. Heat to boiling briefly, stirring con-
1 cup filtered water stantly. The arrowroot powder will begin to thicken
1½ teaspoons pure vanilla into a syrupy texture.
extract
4. When the syrup becomes almost transparent, remove
1 teaspoon maple flavoring
2 to 3 tablespoons raw yacón from the heat and pour into a small pitcher or serv-
syrup ing bowl. Enjoy! This syrup keeps for several days in
1 tablespoon coconut oil the refrigerator.
Pinch of unprocessed salt

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 Raspberry “Jam”

This Raspberry Jam is sweet and refreshing, bright red in color, perfect for Thumbprint Cookies
(page 78) or Chocolate Cake (page 33). It is quick to make, using uncooked raspberries, which pre-
serves their nutrients. Some people don’t like the texture of raspberry seeds, so you may choose to
strain them out. Others, however, may love the authentic “jam” experience and if so, you can keep
the seeds in. For the most delicious flavor and consistency, follow this recipe exactly.

[ YIELD: ²/³ cup “jam” • EQUIPMENT NEEDED: Any style blender, preferably small, and a medium-gauge
strainer (optional) ]

1 cup fresh or frozen raspberries 1. Press the raspberries to drain all the excess liquid. Es-
½ to ¾ cup Just Like Sugar pecially if the raspberries are frozen, it is important
Table Top natural chicory to drain out as much liquid as possible.
root sweetener (not Baking).
I do not recommend any
2. Place the raspberries, sweetener, vanilla, and lemon
other sweetener for this juice in any style blender. Liquefy completely.
recipe. 3. If you choose to strain out the raspberry seeds, pour
1 teaspoon pure vanilla extract the mixture into a medium-gauge strainer over a
2 teaspoons freshly squeezed mixing bowl. Stir with a rubber spatula, tapping the
lemon or lime juice strainer until all pulp passes through. Pour the
1 tablespoon agar flakes
3 tablespoons filtered water, strained raspberries back into the blender. Sweeten
to cook agar to taste.
4. In a small pan over medium heat, stir the agar into the
water. Cook and stir gently for 2 to 3 minutes until it
is bubbly and gummy and the flakes begin to dis-
solve. Add the agar mixture to the blender immedi-
ately and blend well to remove any lumps.
5. Pour the mixture into a small bowl and chill for 1 hour
to thicken. Spread it on cakes, cookies . . . all right—
it tastes great on everything!

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He who loves the world as his body may

be entrusted with the empire.
—LAO-TZU, 600 BCE

5-MINUTE MILK SHAKES, SMOOTHIES,

A ND O T H E R B E V E R AG E S

W
hat better and quicker way is MILK SHAKES
there for concentrating nutri-
Life without milk shakes would hardly be
tion than a blended drink? In
worth living! Here’s a Paleo collection of clas-
this chapter you’ll find a huge
sic milk shake flavors, such as vanilla, choco-
variety of easy beverages, from Paleo Caffè to
late, and strawberry. They’re all dairy-free—
smoothies high in flavor and nutrition.
of course—and made with any unsweetened
coconut milk. Enjoy.

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 Vanilla Milk Shake

This has a classic flavor, and a thick, creamy texture with coconut milk and vanilla bean.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1½ teaspoons pure vanilla 1. If you’re using a vanilla bean, split the bean lengthwise
extract, or 1 vanilla bean with a sharp knife and scrape the vanilla seeds out of
(optional)
the pod. In a blender, combine the coconut milk,
1¾ cups unsweetened coconut
milk sweetener, coconut oil, vanilla, vanilla bean (if using),
3 tablespoons Just Like Sugar and salt. Blend until smooth and creamy. Add the ice
Table Top natural chicory last (if using) and blend briefly.
root sweetener (not Baking).
I do not recommend any
other sweetener for this.
2 tablespoons coconut oil
Pinch of unprocessed salt
1 cup ice (optional)

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 Banana Milk Shake

This is a tasty shake, refreshing and nutritious. It is easy to make with blended banana and
coconut milk.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups unsweetened coconut 1. In a blender, combine the coconut milk, sweetener,

milk coconut oil, vanilla, lemon juice, salt, banana, and
3 tablespoons Just Like Sugar spices. Blend until smooth and creamy. Add the ice
Table Top natural chicory
last (if using) and blend briefly.
root sweetener (not Baking).
I do not recommend any
other sweetener for this.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed
lemon juice
Pinch of unprocessed salt
1 banana
¼ teaspoon spices of your
choice: ground cinnamon,
ground cardamom, and/or
grated nutmeg
½ cup ice (optional)

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 Chocolate Milk Shake

You really can’t beat the taste and texture of a good chocolate milk shake. This one is thick and
sweet with pure cacao and coconut milk.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups unsweetened coconut 1. In a blender, combine the coconut milk, sweetener, co-
milk conut oil, vanilla, cacao powder, nut butter (if using),
¼ cup Just Like Sugar Table and salt. Blend until smooth and creamy. Add the
Top natural chicory root
sweetener (not Baking). I do ice last (if using) and blend briefly. Garnish with
not recommend any other unsweetened cacao nibs.
sweetener for this.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 tablespoons pure cacao variation Chocolate Banana Milk Shake:
powder Add 1⁄2 banana and blend.
¼ cup smooth hazelnut butter
or almond butter (optional)
Pinch of unprocessed salt
½ cup ice (optional)
Unsweetened cocoa nibs, for
garnish

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 Mocha Mudd Milk Shake

This milk shake is thick and divine. It has the rich, deep flavor of pure cacao with coffee that will
satisfy any sweet cravings.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups unsweetened coconut 1. In a blender, combine the coconut milk, sweetener,

milk coconut oil, vanilla, cacao powder, coffee powder,
¼ cup Just Like Sugar Table cinnamon, salt, and yacón syrup (if using). Blend
Top natural chicory root
sweetener (not Baking). I do
until smooth and creamy. Add ice last (if using) and
not recommend any other blend briefly.
sweetener for this.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 tablespoons pure cacao
powder
1 teaspoon instant decaf-
feinated coffee powder or
crystals
½ teaspoon ground cinnamon
Pinch of unprocessed salt
1 tablespoon raw yacón syrup
(optional)
½ cup ice (optional)

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 Strawberry Milk Shake

There’s something about the super smoothness of a thick strawberry milk shake. This one is luscious
and alive with strawberries and creamy coconut milk.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups unsweetened coconut 1. In a blender, combine the coconut milk, sweetener, co-
milk conut oil, vanilla, lemon juice, salt, strawberries, and
3 tablespoons Just Like Sugar orange zest. Blend until smooth and creamy. Add
Table Top natural chicory
root sweetener (not Baking). the ice last (if using) and blend briefly.
I do not recommend any
other sweetener for this.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed
lemon juice variation Raspberry Milk Shake: Follow
Pinch of unprocessed salt the recipe for the Strawberry Milk Shake,
9 to 12 fresh or frozen straw- adding 1 cup of fresh or frozen raspberries
berries (about 1½ cups) instead of strawberries.
Zest of ½ orange
½ cup ice (optional)

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 Strawberry Banana Milk Shake

Rich banana with refreshing strawberry is a classic creamy milk shake you just can’t beat.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1¾ cups unsweetened coconut 1. In a blender, combine the coconut milk, sweetener, co-
milk conut oil, vanilla, lemon juice, salt, strawberries, ba-
3 tablespoons Just Like Sugar nana, and orange zest. Blend until smooth and
Table Top natural chicory
root sweetener (not Baking). creamy. Add the ice last (if using) and blend briefly.
I do not recommend any
other sweetener for this.
2 tablespoons coconut oil
1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed
lemon juice
Pinch of unprocessed salt
9 fresh or frozen strawberries
(about 1¹⁄³ cups)
1 banana
Zest of ½ orange
½ cup ice (optional)

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HIGH-ANTIOXIDANT SMOOTHIES

These smoothies have been carefully designed to be both out of this world delicious and nutri-
tious, too. They optimize and balance the body as a breakfast, pick-me up, or dessert any time
of day. I use whole fresh fruits and vegetables and avoid using high-carb sweet fruits or fruit
juices. Instead, I sweeten these with naturally low-carb Just Like Sugar Table Top sweetener.
These recipes can be made in any style blender, but they will be much smoother and creamier


in a high-speed blender such as a Blendtec or Vitamix.

Blueberry Harmony Smoothie

A heavenly blend of coconut milk with blueberries and high antioxidant açaí berries. It’s refreshing,
nutritious, and a beautiful bright purple. It doesn’t get much better than this, folks!

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1½ cups unsweetened coconut 1. In a blender, combine all the ingredients and blend
milk well. Enjoy immediately.
²⁄³ cup blueberries
½ cup pure unsweetened 100%
açaí berry puree (see tip)
6 strawberries
1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed Tip: If you can’t find pure unsweetened 100 percent açaí
lemon juice berry puree, try unsweetened elderberries, black currants,
1 tablespoon coconut oil or chokeberries, which all have a high antioxidant con-
Suggested sweetener: 2 table- tent a deep red color, and delicious flavor. See Resources
spoons Just Like Sugar Table (page 217).
Top natural chicory root
sweetener (not Baking), or
to taste

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 Cacao Power Smoothie

This rich blend of 100% cacao chocolate powder with nuts, cinnamon, and orange will nourish
and balance your body, mind, and spirit. Who knew a smoothie could do so much good?

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup unsweetened coconut 1. In a blender, combine all the ingredients and blend
milk or filtered water well. Enjoy immediately.
1½ tablespoons pure cacao
powder
1 orange, peeled, sliced, and
seeded
¼ cup pecans or your choice of
nuts, soaked if possible (see
page 10)
Suggested sweetener: 4 table-
spoons Just Like Sugar Table
Top natural chicory root
sweetener (not Baking), or
to taste
1 tablespoon raw yacón syrup
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1⁄8 teaspoon anise powder

(optional)
Handful of mint leaves
(optional)
1 teaspoon maca powder
(optional)

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Cinnamon Blood Sugar Normalizer Smoothie

This subtle blend of creamy coconut milk, comforting cinnamon, mild carob, and strawberries
makes me feel mellow, strong, and relaxed. It will do the same for you.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1½ cups unsweetened coconut milk 1. In a blender, combine all the ingredients

2 teaspoons ground cinnamon and blend well. Enjoy immediately.
3 tablespoons hemp seeds
1 tablespoon carob powder
6 fresh or frozen strawberries
Suggested sweetener: 1 tablespoon Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
1 tablespoon raw yacón syrup


2 teaspoons pure vanilla extract

Deep Green Cleanse Smoothie

This high-antioxidant green drink is loaded with phytonutrients and nutrient-dense foods that
leave me feeling balanced and alive. Want to feel the same? Try this smoothie!

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup filtered water 1. In a blender, combine all the ingredients and blend
1 tart apple, unpeeled, cored, well. Enjoy immediately.
and cut into chunks
½ lemon or lime, peeled and
seeded
4 leaves kale or chard, or fen-
nel tops
1 inch fresh ginger, chopped
or grated
Handful of fresh parsley
1 tablespoon Just Like Sugar
Table Top natural chicory
root sweetener (not Baking)
(optional)

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Food of the Gods Chocolate Smoothie

A rich and velvety smooth drink for serious chocolate lovers, this is a sensuous blend of 100%
cacao, strawberries, and creamy avocado.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup unsweetened coconut milk or filtered 1. In a blender, combine all the ingredients
water and blend well. Enjoy immediately.
2 tablespoons pure cacao powder
Suggested sweetener: 2 tablespoons Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
½ avocado, pitted and peeled
6 fresh or frozen strawberries
1 teaspoon pure vanilla extract


1 tablespoon raw yacón syrup
¼ teaspoon maple flavoring

Minty Green Uplift and Clarity Smoothie

This is a smooth and creamy blend of mint, kiwi, cucumber, and avocado that is both delicious
and refreshing.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup filtered water or unsweetened 1. In a blender, combine all the ingredients

coconut milk and blend well. Enjoy immediately.
1 handful mint leaves
1 green apple, unpeeled, cored, and cut
into chunks
Handful of kale, chard, or spinach leaves
2 kiwis
½ cucumber, cut into chunks
½ avocado, pitted and peeled
1 tablespoon freshly squeezed lime juice
Suggested Sweetener: 1 tablespoon Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste

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 Orang-a-tang Smoothie

A tangy, creamy blend of coconut milk, orange, and strawberry, with a hint of banana. If I were an
orangutan, I’d be so happy to drink this, I’d be swinging in the trees.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup unsweetened coconut milk 1. In a blender, combine all the ingredients

Zest of ½ orange and blend well. Enjoy immediately.
1 orange, peeled, sliced, and seeded
6 fresh or frozen strawberries
½ banana
Suggested sweetener: 3 tablespoons Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
1 tablespoon coconut oil
4 teaspoons freshly squeezed lemon juice

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Red Heart and Digestive Healing Smoothie

This heartwarming drink combines tart raspberries, sweet orange, and strawberries, with a hint
of ginger. Fresh beet adds a deep red color and powerful nutrition. Yummy and joyful—you can’t
beat that.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup filtered water 1. In a blender, combine all the ingredients

½ cup fresh raspberries and blend well. Enjoy immediately.
¼ fresh beet (choose a small beet, which is
usually less bitter)
Zest of ½ orange
1 orange, peeled, sliced, and seeded
6 fresh or frozen strawberries
1 inch fresh ginger, chopped or grated
Suggested sweetener: 2 tablespoons Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
2 plums, seeded, or 4 additional strawberries
1 tablespoon hemp seeds
1 teaspoon freshly squeezed lemon juice
Pinch of grated nutmeg or ground
cardamom
2 tablespoons dried goji berries (optional)

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Superfood Energy Revitalize Smoothie

Liven up your day with this powerhouse of vitality. Strawberries, tangerine, and beet are flavored
with cinnamon and ginger. Delish!

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

1 cup filtered water or coconut milk 1. In a blender, combine all the ingredients
8 fresh or frozen strawberries (about 1 cup) and blend well. Enjoy immediately.
1 tangerine, peeled, sliced, and seeded
¼ fresh beet (choose a small beet, which is
usually less bitter)
½ inch fresh ginger, chopped or grated, or
¼ teaspoon ground
Suggested sweetener: 2 tablespoons Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
4 tablespoons raw hemp seeds
2 teaspoons freshly squeezed lemon juice
¼ teaspoon ground cinnamon

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 Watermelon Buzz Smoothie

This is a refreshing and energizing blend of fresh watermelon, strawberries, beet, carrot, apple, and
açaí berries, with a bright red color. Perfect for a summertime drink.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

½ cup filtered water 1. In a blender, combine all the ingredients

1 slice watermelon, seeded (about 1½ cups) and blend well. Enjoy immediately.
4 fresh or frozen strawberries
1 slice beet (choose a small beet, which is
usually less bitter)
1 carrot, scrubbed, cut into chunks
½ tart apple, unpeeled, cut into chunks
½ cup unsweetened fresh berries, such as
raspberries, elderberries, chokeberries,
black currants, or pure unsweetened
100% açaí berry puree; or ¼ cup dried
berries
Suggested sweetener: 1 tablespoon Just
Like Sugar Table Top natural chicory root
sweetener (not Baking), or to taste
1 teaspoon freshly squeezed lemon juice
1 (0.2-ounce) packet Emergen-C Lite
Vitamin-C Booster (use the low-carb lite
version)

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6-Step Design-Your-Own Smoothie

Here’s where we get creative. What are you craving right now? What flavor combination will
enhance your day? What’s in season? What do you have on hand? Make yourself a special treat
every day as a quick pick-me-up, an appetizer, or a dessert.

[ YIELD: 2 servings • EQUIPMENT NEEDED: Any style blender ]

STEP 1: LIQUID Vitamin-C Booster, bee pollen, royal

1 cup filtered water, coconut milk, cul- jelly, rose hips, chlorella, blue green
tured coconut milk, or coconut water algae, mesquite powder, and maca pow-
der are all possible options.
STEP 2: FRUIT
1 cup real fruit, not juice; stick with low- STEP 4: SWEETENER
carb tart fruits, such as blueberries, tart 1 to 2 tablespoons Just Like Sugar Table
apple, açai berries, lemon, raspberries, Top natural chicory root sweetener (not
kiwi, plum, pomegranate, green apple, Baking). A second choice is 1 to 2 table-
orange, grapefruit, and/or watermelon. spoons raw yacón syrup.
(Use sweet fruits such as papaya, peach,
banana, cherries, mango, grapes, straw- STEP 5: THICKENER
berries, and pineapple, in small quanti- 2 to 4 tablespoons: raw hemp seeds; any
ties, if at all, as these are high in raw nuts, soaked if possible (see page
sugars.) 10); avocado; coconut oil; almond but-
ter; mesquite or suma powder; cocoa
STEP 3: FLAVORING OR EXTRA NUTRITION butter; and/or steamed sweet potato
Pure vanilla extract, pure cacao powder,
carob powder, fresh ginger, freshly STEP 6: VEGETABLE (OPTIONAL)
squeezed lemon juice, orange zest, fresh 0 to ½ cup: Raw kale, spinach, chard, car-
mint leaves, grated nutmeg, ground cin- rot, cilantro, basil, fennel tops, parsley,
namon, ground cloves, ground car- beet, collards, bok choy, cucumber, cel-
damom, dried oregano, dried thyme, ery, sweet pepper, and so on
spirulina, green powder, Emergen-C Lite

Place all the ingredients in any style blender in the order given, starting with the liquid in
Step 1, then the fruit, then the solid and powdered ingredients. Blend on high speed
for 30 to 60 seconds, or until smooth. Serve and enjoy.

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HOT DRINKS

Paleo Caffè

If you miss your daily java boost from a Starbucks Caffè Latte or Caramel Macchiato with
whipped cream, this Paleo brew could change your life. Coffee and caffeine are not Paleo. While
some coffee substitutes are made with barley, I use chicory and dandelion root. Roasted chicory
root tastes similar to coffee, and is often used in Cajun blends. Dandelion root is rich in vitamins
and minerals. Just brew it like coffee and add the flavorings of your choice. Now you can enjoy your
favorite coffee in true Paleo form.

[ YIELD: Two 16-ounce servings • EQUIPMENT NEEDED: A French press coffeemaker, or a fine-mesh

tea strainer ]

2 tablespoons roasted chicory root granules 1. Place the granules in a French press and
(see Resources, page 217) fill it with the boiling water. Let steep
4 cups boiling filtered water for 5 minutes.
2. Then press the plunger, pour into two
large coffee mugs, and enjoy!

Tip: If you do not have a French press coffeemaker, boil

the granules in a pan of water on the stove, let steep 5
minutes, and strain with a tea strainer.

continues . . .

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Paleo Caffè (variations)

variations

Iced Paleo Caffè: Make your caffè double Cinnamon: Add ¼ teaspoon of ground cinna-
strength and serve over ice. mon to your cup.

Paleo Caffè Frappé: Make your caffè double Nutmeg: Add ⅛ teaspoon of grated nutmeg to
strength. Blend in a blender with 1 cup of ice, your cup.
or with your own Homemade Coffee Creamer
(page 20) frozen into cubes. Sweeten to taste Vanilla: Add ½ teaspoon of pure vanilla ex-
and add your favorite flavorings (see below): tract to your cup.

Optional Additions and Flavorings Salted Caramel: Add 1 tablespoon of raw

yacón syrup and 2 pinches of unprocessed
Cream: Add ¼ to ½ cup of any unsweetened salt to your cup.
coconut milk to your cup. (Add it cold or warm.)
Hazelnut or Maple: Add ¼ teaspoon of
Chocolate: Add 1 to 3 teaspoons of pure cacao hazelnut or maple flavoring to your cup.
powder to your cup.

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 Paleo Chai Latte

Maybe you crave the warm spices and caffeine hit of Starbucks Chai Tea Latte. Maybe you miss the au-
thentic flavor of old-fashioned Himalayan tea. Whatever you desire, this delectable brew will warm your
body and soul. Instead of black tea, I use Tulsi tea, also called Holy Basil, which tastes like black tea and is
naturally caffeine-free.

[ YIELD: Two 16-ounce servings • EQUIPMENT NEEDED: A small saucepan and a fine-mesh tea strainer ]

2 cups filtered water 1. In a small saucepan, boil the filtered

2 to 4 tea bags Tulsi tea, or your favorite water.
caffeine-free tea 2. Stir the tea into the boiling water and let
2 cups any unsweetened coconut milk
3 to 4 tablespoons Just Like Sugar Table Top steep for 3 minutes.
natural chicory root sweetener (not Bak- 3. Add the coconut milk, sweetener, yacón
ing). A second choice is ¹⁄³ cup Organic syrup (if using), vanilla, pepper, car-
Zero Erythritol. damom, cinnamon, cloves, ginger, and
1 tablespoon raw yacón syrup (optional, for anise (if using). Stir and bring to boil-
caramel taste)
ing. Remove from the heat, cover, and
1 teaspoon pure vanilla extract
Pinch of freshly ground black pepper let steep for 3 minutes. Strain and
2 teaspoons ground cardamom or whole enjoy!
seeds
2 teaspoons ground cinnamon, or 2 sticks
¼ teaspoon ground cloves, or 3 whole
¼ teaspoon ground ginger, or ¼ inch fresh
ginger, sliced thinly variations
2 star anise pods, or ¼ teaspoon ground or
whole aniseed (optional) Chocolate Chai: Add 1 tablespoon
of pure cacao powder and 1 table-
spoon more granulated sweetener.

Iced Chai Latte: Serve over ice

cubes.

Chai Frappé: Blend in any style

blender with ice.

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 Paleo Hot Chocolate

Hot Chocolate is a comforting pick-me-up. You can enjoy this delicious treat year-round and still
be 100 percent Paleo. It’s easy to make, low in carbs, and absolutely yummy. All you have to do is
put the ingredients in your mug and fill it with hot filtered water.

[ YIELD: One 16-ounce serving • EQUIPMENT NEEDED: A saucepan or kettle, to boil the water ]

2 tablespoons pure cacao powder 1. In a large mug or portable coffee tumbler,

¼ cup Just Like Sugar Table Top natural combine the cacao powder, sweetener,
chicory root sweetener (not Baking). vanilla, and coconut milk.
I do not recommend any other sweetener
for this. 2. Add boiling filtered water to fill the cup.
1 teaspoon pure vanilla extract That’s it! Stir well and enjoy.
¼ cup any unsweetened coconut milk
Boiling filtered water
variations

Mocha: Add 1 teaspoon of decaf-

feinated coffee crystals.

Cinnamon: Add ½ teaspoon of

ground cinnamon.

Maple: Add ¼ teaspoon of maple

flavoring.

Mayan: Add a pinch of cayenne.

Valencia Orange: Add grated

orange zest.

Salted Caramel (my personal fa-

vorite): Add 1 tablespoon of raw
yacón syrup and two pinches of
unprocessed salt.

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 Holiday Eggnog

This Eggnog is easy to make, dairy-free, and delicious. Warm and rich with a hint of nutmeg, it was
a favorite at my holiday party. My guests say it tastes even better than the traditional version.

[ YIELD: 8 to 10 servings • EQUIPMENT NEEDED: Any style blender and a large pot ]

About 54 ounces any unsweetened coconut 1. In a blender, combine half of the coconut
milk (I use four [13.5-ounce] cans milk with all of the sweetener, vanilla,
medium-thick.)
1½ teaspoons of nutmeg, yacón syrup
1 cup Just Like Sugar Table Top natural
chicory root sweetener (not Baking). (if using), and egg yolks. Blend well
I do not recommend any other sweeteners until creamy and smooth.
for this. 2. If you wish to serve it hot: Pour the mix-
2 teaspoons pure vanilla extract ture into a large pot on the stove over
1½ teaspoons grated nutmeg, plus extra to low heat. Add the remaining coconut
serve
2 tablespoons raw yacón syrup (optional, milk. Sweeten to taste. Warm it slowly,
for a brown sugar taste) and do not boil.
12 egg yolks 3. If serving the eggnog lukewarm, pour it
Ground cinnamon, to serve into a serving pitcher and add the re-
maining coconut milk. Sweeten to
taste. To keep the pitcher warm, place
it in a larger pot filled with 3 inches of
hot water over minimum heat.
4. Serve in cups, garnished with grated nut-
meg and ground cinnamon.

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 Holiday Spiced Punch

One of the most festive items at any holiday party is a spicy punch. This version combines low-carb
cranberry tea, star anise, and orange peel to create delightful nonalcoholic drink everyone can enjoy.

[ YIELD: 12 to 15 servings • EQUIPMENT NEEDED: A large soup pot ]

3 quarts filtered water 1. Pour the filtered water into a large soup
½ to 1 cup Just Like Sugar Table Top natural pot. As it heats, add all the remaining
chicory root sweetener (not Baking). A ingredients.
second choice is ²⁄³ to ¹⁄³ cup Organic Zero
Erythritol. 2. Do not boil, but bring just to boiling and
16 tea bags cranberry or hibiscus tea then simmer over very low heat for 30
2 inches fresh ginger, sliced thinly minutes. Sweeten and spice to taste.
½ cup crushed fresh cranberries 3. Strain and serve warm, ladling into
Handful star anise punch cups.
3 cinnamon sticks
1 tablespoon whole cloves
½ teaspoon ground cardamom
1 teaspoon grated nutmeg variation Summertime Iced Punch: You
½ teaspoon whole black peppercorns
can make this ahead of time, chill it, and serve
½ teaspoon whole allspice
½ vanilla bean, or 2 teaspoons pure vanilla it cold over ice. Sweeten with Just Like Sugar
extract Table Top sweetener (not Baking), not Organic
1 whole orange, unpeeled and sliced thinly Zero Erythritol, the latter may develop crystals
1 pomegranate or apple, sliced (no need to when chilled.
peel or core)

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METRIC CONVERSIONS

The recipes in this book have not been tested with metric measurements, so some variations
might occur.
Remember that the weight of dry ingredients varies according to the volume or density factor:
1 cup of flour weighs far less than 1 cup of sugar, and 1 tablespoon doesn’t necessarily hold
3 teaspoons.

General Formula for Metric Conversion Volume (Dry) Measurements

Ounces to grams Multiply ounces by 28.35 ¼ teaspoon = 1 milliliter ½ cup = 118 milliliters
Grams to ounces Multiply grams by 0.035 ½ teaspoon = 2 milliliters ²∕³ cup = 158 milliliters
Pounds to grams Multiply pounds by 453.5 ¾ teaspoon = 4 milliliters ¾ cup = 177 milliliters
Pounds to kilograms Multiply pounds by 0.45 1 teaspoon = 5 milliliters 1 cup = 225 milliliters
Cups to liters Multiply cups by 0.24 1 tablespoon = 15 milliliters 4 cups or 1 quart = 1 liter
Fahrenheit to Celsius Subtract 32 from Fahrenheit ¼ cup = 59 milliliters ½ gallon = 2 liters
temperature, multiply by 5, ¹∕³ cup = 79 milliliters 1 gallon = 4 liters
divide by 9
Celsius to Fahrenheit Multiply Celsius temperature
by 9, divide by 5, add 32
Weight (Mass) Measurements
1 ounce = 30 grams
2 ounces = 55 grams
Volume (Liquid) Measurements 3 ounces = 85 grams
1 teaspoon = ¹∕6 fluid ounce = 5 milliliters 4 ounces = ¼ pound = 125 grams
1 tablespoon = ½ fluid ounce = 15 milliliters 8 ounces = ½ pound = 240 grams
2 tablespoons = 1 fluid ounce = 30 milliliters 12 ounces = ¾ pound = 375 grams
¼ cup = 2 fluid ounces = 60 milliliters 16 ounces = 1 pound = 454 grams
¹∕³ cup = 2²∕³ fluid ounces = 79 milliliters
½ cup = 4 fluid ounces = 118 milliliters
Linear Measurements Oven Temperature
1 cup or ½ pint = 8 fluid ounces = 250 milliliters
½ inch = 1¹∕³ cm Equivalents Fahrenheit (F)
2 cups or 1 pint = 16 fluid ounces = 500 milliliters and Celsius (C)
4 cups or 1 quart = 32 fluid ounces = 1,000 milliliters 1 inch = 2½ cm
1 gallon = 4 liters 6 inches = 15 cm 100°F = 38°C
8 inches = 20 cm 200°F = 95°C
10 inches = 25 cm 250°F = 120°C
12 inches = 30 cm 300°F = 150°C
20 inches = 50 cm 350°F = 180°C
400°F = 205°C
450°F = 230° C

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 RESOURCES

INGREDIENT SOURCES
Agar flakes, also called kanten flakes—A good Cacao powder, pure—A good whole foods
whole foods market, Asian markets, Eden market, Navitasnaturals.com, Livesuper
foods.com, or Amazon.com foods.com, Wholelifesuperfoods.com, or
Arrowroot powder—A good whole foods mar- Amazon.com
ket, Bobsredmill.com, or Amazon.com Chicory root granules, roasted—(Coffee sub-
Berries (frozen açaí berry puree; fresh, frozen, stitute) A good whole foods market or
or dried elderberries, black currants, Frontiercoop.com
chokeberries)—A good whole foods mar- Chlorella powder—A good whole foods mar-
ket when in season or online at Frontier ket, Frontiercoop.com, Sunfood.com, or
coop.com, Nuts.com, Americanspice.com, Chlorella Manna from Livesuperfoods
Starwest-botanicals.com, or Amazon.com .com
Buckwheat, raw (also called buckwheat Chocolate bar, 100% cacao (Le 100% Criollo
groats)—A good whole foods market or Dark Chocolate Bar by Pralus)—Atthe
Bobsredmill.com meadow.com or Chocosphere.com
Cacao nibs, pure and unsweetened—A good Chocolate paste (also called cacao liquor)—
whole foods market Navitasnaturals Navitasnaturals.com, Livesuperfoods.com,
.com, Sunfood.com, or Livesuperfoods or Sunfood.com
.com

217
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 218

Coconut butter (also called creamed coconut Lavender oil, rose oil (100% pure oil, undi-
or coconut creamed concentrate)—A luted, food-grade quality)—A good
good whole foods market, Artisanafoods whole foods market, Edenbotanicals
.com, Tropicaltraditions.com, or Edward .com, Anandaapothecary.com, or Taos
andsons.com, or homemade (page 21) herb.com
Coconut milk, thick (Shake the can and listen Maca powder—A good whole foods market,
to check for thickness.)—A good whole Navitasnaturals.com, or Livesuperfoods
foods market or Thaikitchen.com .com
Coconut oil, unprocessed—A good whole Nut milk bag (for straining coconut milk)—A
foods market, Hummingbirdwholesale good whole foods market or Amazon.com
.com, Nutiva.com, Auntpattys.glorybee Nutritional yeast—A good whole foods mar-
.com, or Tropicaltraditions.com ket or Frontiercoop.com
Coconut, young—Young coconuts are sold in Nuts—Hummingbirdwholesale.com or Sun
good whole foods markets, food co-ops, organicfarm.com
or Asian markets. Organic Zero Erythritol—A good whole foods
Dandelion root roasted granules—Buy from market, Wholesomesweeteners.com, or
Frontiercoop.com, mountainroseherbs Amazon.com
.com, or pacificbotanicals.com. You can Poppy seeds (in bulk)—Frontiercoop.com,
also find them raw at local food co-ops Herbalcom.com, or Amazon.com
and roast them yourself. To roast them, Rose oil (100% pure oil, undiluted, food-
bake at 300°F, stirring every 5 minutes, grade quality)—A good whole foods
for 20 minutes, or until they turn a market, Edenbotanicals.com, Ananda
slightly golden color. apothecary.com or Taosherb.com.
Decaffeinated coffee crystals—A good whole Salt (Himalayan or Celtic Salt or any un-
foods market or Amazon.com processed sea salt)—A good whole foods
Flaxseeds (both dark and golden)—A good market, Livesuperfoods.com, Sunfood
whole foods market, Bobsredmill.com, or .com, or Amazon.com
Therawfoodworld.com Seaweed vegetables (hijiki, wakame)—Any
Hemp seeds—A good whole foods market, good whole foods market
Navitasnaturals.com, or Livesuperfoods Tulsi tea, also called Holy Basil tea—Available
.com in tea bags in whole foods markets. For
Just Like Sugar Table Top natural chicory the best quality, I suggest economical
root sweetener (1-pound green bag) (not bulk teas, such as a 1-pound package
Baking)—Some whole foods markets, from Frontiercoop.com.
JustLikeSugarInc.com, Vitacost.com, Net
rition.com, or Amazon.com

218 RESOURCES
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 219

Vinegar (Bragg Raw Organic Apple Cider Yacón syrup, raw—Some whole foods mar-
Vinegar or any live apple cider vinegar)— kets, Navitasnaturals.com, Wholelifesuper
A good whole foods market or Bragg.com foods.com, Sunfood.com, or Amazon
.com

PALEO DIET ONLINE RESOURCES

Paleodiet.com
whole9life.com

BOOKS
Cordain, Loren. The Paleo Diet: Lose Weight and Get Healthy by Eating the Foods You Were De-
signed to Eat. Wiley, 2010.
Fallon, Sally. Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition
and the Diet Dictocrats. Newtrends Publishing, Inc., revised 1999.
Fragoso, Sarah. Everyday Paleo. Victory Belt Publishing, 2011.
Joulwan, Melissa. Well Fed: Paleo Recipes for People Who Love to Eat. Smudge Publishing, 2011.
Mayfield, Julie Sullivan. Paleo Comfort Foods: Homestyle Cooking for a Gluten-Free Kitchen. Vic-
tory Belt Publishing, 2011.
Price, Dr. Weston. Nutrition and Physical Degeneration, 8th ed. Pottenger Nutrition Publishing,
2008.
Sisson, Mark. The Primal Blueprint 21-Day Total Body Transformation. Primal Nutrition, 2009.
Wolf, Robb. The Paleo Solution: The Original Human Diet. Victory Belt Publishing, 2010.

RESOURCES 219
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9780738216430-text_barthelemy 9/4/12 10:02 AM Page 221


PALEO DESSERTS ARE COMPATIBLE
WITH MANY ALTERNATIVE DIETS

If you’re on a special diet and feel deprived, Chocolate Mousse. And the good news is
this book can be a true companion. Paleo they’re all made with fresh, whole-food in-
Desserts are compatible with many alterna- gredients, which I find even more delicious
tive diets. Besides being Paleo and gluten-free than their refined counterparts.
⁄ celiac-friendly, all these recipes are vegetar- Note: In this chart “tree nuts” are almonds,
ian, meaning they contain no meat. All recipes walnuts, pecans, cashews, macadamias, hazel-
in this book are free of the common aller- nuts, Brazil nuts, pistachios, and other similar
gens: dairy, corn, potatoes, peanuts, and soy. nuts. Coconut is not considered a tree nut.
They are also diabetic-friendly. In this book Seeds, such as flaxseeds and hemp seeds,
you will find 73 vegan recipes, such as Key are not considered nuts for the purposes of
Lime Pie. There are 67 tree nut-free recipes, this chart.
and 35 desserts that are raw, such as Easy

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Recipes by Diet
GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–
Cakes and Cupcakes CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Applesauce Cupcakes     
Carrot Mini Cupcakes     
Chocolate Cake,      
Raspberry Filling
Chocolate Cupcakes      
Fluffy Lemon Cupcakes      
Gingerbread Cupcakes     
Honey Cake     
Luscious Lemon Layer Cake     
Poppy-Seed Hot Fudge      
Sundae Cake
Red Velvet Cake or Cupcakes      
Spicy Carrot Ginger Cake     
Strawberry Shortcake      
Tiramisu     
Tres Leches Cake      
White Coconut Sponge Cake      
Whole Apple Spice Cake     
Yellow Birthday Cake      

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Muffins and Breads CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Banana Bread     
Blueberry Muffins     
Cranberry Nut Bread     
Flax Muffins     
Pumpkin Bread     
Zucchini Muffins     

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Cookies and Bars CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Biscotti     
Blueberry Lemon Cheesecake     
Bars
Chocolate Chip Cookies     
Chocolate Haystack Cookies        
Coconut Macaroons      
Double Chocolate Chip     
Espresso Cookies
Granola Bars     
Hazelnut Butter Cookies     
Lemon Bars        
Mexican Wedding Cookies     

222 PALEO DESSERTS ARE COMPATIBLE WITH MANY ALTERNATIVE DIETS

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GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Cookies and Bars CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
No-Oatmeal No-Raisin     
Cookies
Raspberry Crumble Bars     
Rugelach     
Thumbprint Cookies     
Trail Mix Cookies     

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Chocolate Desserts CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Awesome Fudge Brownies     
Black Forest Cake      
Chocolate Bavarian Cream      
Filling
Chocolate Cream Pie       
Chocolate Fudge        
Chocolate Lava Cake      
Chocolate-Covered       
Strawberries
Coffee Toffee Pie       
Dark Chocolate Cheesecake       
Dark Chocolate Truffles        
Devil’s Food Double      
Chocolate Cake
German Chocolate Cake     
Homemade Chocolate Chips        
Superfood Black Fudge        

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Pies and Tarts CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Apple Tart      
Banana Cream Pie       
Berry Tart       
Cheesecake       
Cherry Pie      
Coconut Cream Pie        
Dutch Apple Pie     
Finger Tarts     
Flaky Baked Piecrust      
Key Lime Pie       
Lemon Cheesecake with       
Berries
Minute Piecrust        
Pecan Pie     
Pumpkin Cheesecake       
Pumpkin Pie      

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Crisps, Crumbles, and GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–
Other Treats CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE

Apple Cranberry Crisp       

Belgian Waffles      
Berry Cobbler      
Chocolate Hazelnut Butter        
Cups
Crêpes Suzettes      
Paleo Pancakes      
Pear Ginger Crumble       
Trail Mix       

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Puddings and Mousses CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE

Easy Chocolate Mousse         

Flan with Dulce de Leche       
Gell-o with Fruit and        
Whipped Crème
Instant Mocha Mousse         
Lemon-Berry Parfait       
Raspberry Rose Delight       
Mousse
GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–
Frozen Desserts CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE

Açaí Berry Lavender Ice        

Cream
Cappuccino Ice Cream        
Chocolate Chip Ice Cream        
Chocolate Ice Cream        
Ice-Cream Sandwiches        
Mint Grasshopper Ice Cream        
Strawberry Rose Ice Cream        
Vanilla Ice Cream        

GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–

Sauces, Frostings, and CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE
Fillings
1-Minute Whipped Crème         
Topping
5-Minute Whipped Crème        
Topping
Apple Butter         
Chocolate Buttercream         
Frosting
Chocolate Crème Cheese         
Frosting
Chocolate Hazelnut Butter        
Chocolate Sauce        
Cinnamon “Sugar”         
Coconut Buttercream         
Frosting

224 PALEO DESSERTS ARE COMPATIBLE WITH MANY ALTERNATIVE DIETS

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Sauces, Frostings, and GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–
Fillings CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE

Coconut Pecan Frosting       

Crème Cheese Frosting         
Instant Mocha Buttercream         
Frosting
Maple Flavored Syrup        
Raspberry “Jam”        
Vanilla Pastry Cream with       
Cashews
Vanilla Pastry Cream with        
Coconut

5-Minute Milk Shakes, GLUTEN-FREE, DAIRY- EGG- VEGAN DIABETIC PEANUT- SOY- TREE NUT–
Smoothies, and Other CELIAC FRIENDLY FREE FREE FRIENDLY FREE FREE RAW FREE

Milk Shakes
Vanilla Milk Shake         
Banana Milk Shake         
Chocolate Milk Shake        
Mocha Mudd Milk Shake         
Strawberry Milk Shake         
Strawberry Banana Milk         
Shake
High-Antioxidant Smoothies
Blueberry Harmony Smoothie         
Cacao Power Smoothie        
Cinnamon Blood Sugar         
Normalizer Smoothie
Deep Green Cleanse Smoothie         
Food of the Gods Chocolate         
Smoothie
Minty Green Uplift and         
Clarity Smoothie
Orang-a-tang Smoothie         
Red Heart and Digestive         
Healing Smoothie
Superfood Energy Revitalize         
Smoothie
Watermelon Buzz Smoothie         
6-Step Design-Your-Own-        
Smoothie
Hot Drinks
Paleo Caffè        
Paleo Chai Latte        
Paleo Hot Chocolate        
Holiday Eggnog      
Holiday Spiced Punch        

TOTAL BY DIET 125 125 125 73 125 125 125 35 67

PALEO DESSERTS ARE COMPATIBLE WITH MANY ALTERNATIVE DIETS 225

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ACKNOWLEDGMENTS

This book could never have come to pass ing integrate Western naturopathic medicine
without the following people. I owe you all a with ancient Chinese herbal medicine and
debt of gratitude for your generosity of spirit diet.
to help make this book the best it can be. Thanks to Dr. Robert B. Kellum, N.D.,
Kathleen Spike, my life coach, deserves Ph.D., of HealthBridge, Inc., for assisting me
recognition for her steadfast enthusiasm, for in my research on sweeteners, and the bene-
challenging me to excellence at every step, fits of chicory root.
and for testing recipes. I appreciate the contribution of Will
Fred Brown, deserves a deep bow of grati- Meysing, my weight lifting friend, who intro-
tude for his encouragement, and for sending duced me to the Paleo Diet, and shared many
me into the deep uncharted waters of Paleo amazing Paleo meals.
Desserts with only coconut and chicory root. Thank you to my photographer Lloyd Lem-
I am grateful to Sifu Daniel Villasenor, mermann for his patience and trained eye.
qigong and yoga master who unwittingly An enormous debt of gratitude goes to Is-
seeded this book with his departure in 2004. abelle Bleeker of Da Capo Press for guiding
Thanks Daniel, for sharing the ancient Taois- the book toward excellence with patience
tic principles of food and life. It is our chal- and wit. To the fabulous editors at Da Capo
lenge to bring the wisdom of these chiseled Press, Renée Sedliar, Annie Lenth, and Iris
guidelines into our modern lives. Bass, thank you for making my writing better
A warm thank you to Dr. Chiaoli Lu, ND, than it is. To Alex Camlin, Creative Director
DAOM, LAc, Director of the Mercy and at Da Capo Press, appreciation for a mouth-
Wisdom Healing, for her knowledgeable ad- wateringly beautiful book cover and design.
vice, inspiration, and for sponsoring my talk To Barbara Hampson, thank you for mak-
series. ing comments on my book as an experienced
I offer appreciation to Dr. Kamto Lee ND, chef. And to Heather Strang for adding zest
DAOM, LAc of Serene Care Clinic for help- to the recipes in her inimitable way.

227
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 228

Thanks to the doctors whose works inspired (Could there be a better volunteer gig than
the recipes: Dr. Weston A. Price, Dr. Francis this?!) Tasters reserved their desserts via e-
M. Pottenger, Dr. Loren Cordain, Dr. Robert mail and promptly came to my home to pick
Lustig, Dr. Joel Fuhrman, Dr. Caldwell B. Es- up their items to taste. In return they gave me
selstyn, Dr. Nancy Appleton, Dr. Bessie Jo an honest critique. A special debt of gratitude
Tillman, Dr. Coda Martin, Dr. Otto Heinrich goes to my toughest critics: Rochelle (Rocky)
Warburg, Dr. Dietrich Klinghardt, and Dr. Stilwell, Claude Cruz, and Kathleen Spike.
John Veltheim. Finally, to all my friends, professional col-
I offer thundering applause for my hun- leagues, and clients, thank you for your con-
dreds of taste testers. They evolved into a vol- tribution to this book and for all you have
unteer corps of Portland dessert tasters. taught me along the way.

228 ACKNOWLEDGMENTS
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 229

 INDEX

1-Minute Whipped Crème Topping, 173. Dutch Apple Pie, 116

See also Whipped Crème Topping in Flax Muffins, 56
5-Minute Whipped Crème Topping, 174. in Gingerbread Cupcakes, 52
See also Whipped Crème Topping in Granola Bars, 84–85
6-Step Design-Your-Own Smoothie, 209 in Hazelnut Butter Cookies, 71–72
in Holiday Spiced Punch with variation,
Açaí berry puree 215
Açaí Berry Lavender Ice Cream, 167 in Minty Green Uplift and Clarity
in Blueberry Harmony Smoothie, 201 Smoothie, 204
substitutes, 201 in No-Oatmeal No-Raisin Cookies,
in Watermelon Buzz Smoothie, 208 74–75
Almond butter in Red Velvet Cake or Cupcakes, 39
Almond Butter Cookies (var.), 72 in Rugelach, 76–77
in Almond Chocolate Truffles (var.), 110 in Spicy Carrot Ginger Cake, 40–41
in Chocolate Haystack Cookies, 66 in Trail Mix Cookies, 80
in Chocolate Milk Shake with variation, in Watermelon Buzz Smoothie, 208
197 Whole Apple Spice Cake with Orange
in Fudge Brownies, 91–92 Maple Glaze, 45–46
Almond Streusel Piecrust (var.), 113 Apple Butter, 187
Alternative diets recipes list, 221–225 on Apple Spice Cake, 45–46
Antinutrients, 3 on Flax Muffins, 56
Apple(s) on Gingerbread Cupcakes, 52
in Chocolate Cake with Raspberry on Pumpkin Bread, 60–61
Filling, 33 Apple Cranberry Crisp, 137
in Chocolate Chip Cookies, 65 Apple Pie, Dutch, 116
in Cranberry Nut Bread, 59 Apple Spice Cake with Orange Maple
in Deep Green Cleanse Smoothie, 203 Glaze, 45–46
in Devil’s Food Double Chocolate Apple Tart, 125
Cake, 97 Applesauce Cupcakes, 48

229
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 230

Avocados Berry Pie (var.), 119

in Chocolate Smoothie, 204 Berry Tart, 126
in Instant Mocha Buttercream Frosting, Blueberry Cheesecake (var.), 129
184 Blueberry Harmony Smoothie, 201
in Instant Mocha Mousse with variation, Blueberry Muffins with Lemon Streusel
152 Topping, 55
in Key Lime Pie, 121 Chocolate Cake with Raspberry Filling, 33
in Minty Green Uplift and Clarity Chocolate-Covered Strawberries, 107
Smoothie, 204 in Chocolate Smoothie, 204
in Cinnamon Blood Sugar Normalizer
Baking cakes, 27, 28 Smoothie, 203
Baking pans, 14 on Finger Tarts, 127
Banana(s) Gell-o with Fruit and Whipped Crème,
Chocolate Banana Milk Shake (var.), 197 157
in Orang-a-tang Smoothie, 205 Lemon-Berry Parfait, 154
in Raspberry Rose Delight Mousse, 153 Lemon Cheesecake with Berries, 131–132
Strawberry Banana Milk Shake, 200 in Orang-a-tang Smoothie, 205
Banana Bread, 58 Raspberry Buttercream Frosting (var.),
Banana Buttercream Frosting (var.), 176 176
on Banana Bread, 58 Raspberry Cheesecake (var.), 130
Banana Cream Pie, 117 Raspberry Crème Cheese Frosting (var.),
Banana Crème Cheese Frosting (var.), 180 180
on Banana Bread, 58 Raspberry Milk Shake (var.), 199
Banana Milk Shake, 196 Raspberry Rose Delight Mousse, 153
Bars. See Cookies and bars in Red Heart and Digestive Healing
Bee pollen, in Superfood Black Fudge, Smoothie, 206
105–106 Strawberry Banana Milk Shake, 200
Beet(s) Strawberry Cheesecake (var.), 130
in Berry Tart, 126 Strawberry Milk Shake with variation, 199
in Black Forest Cake, 93 Strawberry Rose Ice Cream, 166
in Cherry Pie, 118–119 Strawberry Shortcake, 42
in Raspberry Rose Delight Mousse, 153 in Superfood Energy Revitalize Smoothie,
in Red Heart and Digestive Healing 207
Smoothie, 206 in Watermelon Buzz Smoothie, 208
in Red Velvet Cake or Cupcakes, 39 See also Raspberry “Jam”
in Superfood Energy Revitalize Smoothie, Berry Cobbler, 138–139
207 Berry Pie (var.), 119
in Watermelon Buzz Smoothie, 208 Berry Tart, 126
Belgian Waffles, 142 Beverages
Berries about, 193, 201, 210
Açaí Berry Lavender Ice Cream, 167 Chai Frappè (var.), 212
Berry Cobbler, 138–139 Iced Chai Latte (var.), 212

230 INDEX
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 231

Iced Paleo Caffè (var.), 211 Dark Chocolate Cheesecake with

Summertime Iced Punch (var.), 215 variations, 95–96
See also Chocolate beverages; Hot drinks; Dark Chocolate Truffles and variations,
Milk shakes; Smoothies 109–110
Biscotti, 81–82 Double Chocolate Chip Espresso Cookies,
Black Forest Cake, 93 69–70
Black Forest Cherry Pie (var.), 119 No-Oatmeal Chocolate Chip Cookies
Blackberries (var.), 75
in Açaí Berry Lavender Ice Cream, 167 Cacao nibs
Berry Cobbler, 138 about, 8
Berry Pie (var.), 119 Black Forest Cake, 93
on Finger Tarts, 127 Chocolate Chip Cheesecake (var.), 129
Blueberries Chocolate Chip Cookies, 65
in Açaí Berry Lavender Ice Cream, 167 Chocolate Cream Pie, 101
Berry Cobbler, 138 Chocolate Ice Cream with variation, 163
in Chocolate Cake with Raspberry Filling, Chocolate Milk Shake with variation, 197
33 Chocolate Mousse with variations, 151
Blueberry Cheesecake (var.), 129 Dark Chocolate Cheesecake with
Blueberry Harmony Smoothie, 201 variations, 95–96
Blueberry Muffins with Lemon Streusel Dark Chocolate Truffles and variations,
Topping, 55 109–110
Brazilian Chocolate Brigadeiros, 110 Double Chocolate Chip Espresso Cookies,
Breads. See Muffins and breads 69–70
Brownies, Fudge, 91–92 Double Chocolate Chip Ice Cream (var.),
Buckwheat 163
about, 74 in Granola Bars, 84–85
in Granola Bars, 84–85 Mint Chocolate Chip Ice Cream (var.),
in No-Oatmeal No-Raisin Cookies, 74–75 165
in Trail Mix Cookies, 80 No-Oatmeal Chocolate Chip Cookies
Butternut squash (var.), 75
in Pumpkin Cheesecake, 133–134 in Trail Mix Cookies, 80
in Pumpkin Pie, 123–124 in Trail Mix with variations, 146–147
Cacao powder
Cacao chocolate, 100% unsweetened Cacao Power Smoothie, 202
about, 7–8, 89 Cappuccino Ice Cream with variation,
Black Forest Cake, 93 164
Chocolate Chip Cookies, 65 Chocolate Bavarian Cream Filling or
chocolate chips from, 65 Mousse, 100
Chocolate Chips, Homemade, 108 Chocolate Belgian Waffles, 142
Chocolate-Covered Strawberries, 107 Chocolate Buttercream Frosting with
Chocolate Cream Pie, 101 variation, 177–178
Coffee Toffee Pie, 102–103 Chocolate Cake with Raspberry Filling, 33

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Cacao powder (continued) Caffeine, 89, 210

Chocolate Chai (var.), 212 Cakes
Chocolate Cream Pie, 101 about, 27–29
Chocolate Crème Cheese Frosting with Honey Cake, 34
variation, 181–182 Lemon Layer Cake, 35–36
Chocolate Cupcakes, 50 Poppy-Seed Hot Fudge Sundae Cake,
Chocolate-Dipped Macaroons (var.), 68 37–38
Chocolate Fudge, 104 Red Velvet Cake, 39
Chocolate Haystack Cookies, 66 Spicy Carrot Ginger Cake, 40–41
Chocolate Hazelnut Butter, 188 Strawberry Shortcake, 42
Chocolate Ice Cream with variation, 163 Tiramisu, 43
Chocolate Lava Cake, 94 Tres Leches Cake, 44
Chocolate Marble Pumpkin Pie (var.), White Coconut Sponge Cake, 47
124 Whole Apple Spice Cake with Orange
Chocolate Milk Shake with variation, Maple Glaze, 45–46
197 Yellow Birthday Cake, 31–32
Chocolate Sauce, 189 See also Cupcakes
Chocolate Smoothie, 204 Cappuccino Ice Cream with variation, 164
Chocolate Zucchini Muffins, 57 Carbohydrates, lowering, 5–6
Coffee Toffee Pie, 102–103 Carob powder
Dark Chocolate Cheesecake with about, 8, 9, 89
variations, 95–96 in Chocolate-Covered Strawberries, 107
Dark Chocolate Truffles and variations, in Chocolate Cupcakes, 50
109–110 in Cinnamon Blood Sugar Normalizer
Devil’s Food Double Chocolate Cake, 97 Smoothie, 203
Double Chocolate Chip Espresso Cookies, in Devil’s Food Double Chocolate Cake, 97
69–70 in Fudge Brownies, 91–92
for dusting cake pans, 28 in German Chocolate Cake, 98–99
in Ice-Cream Sandwiches with variation, in Gingerbread Cupcakes, 52
168–169 in Ice-Cream Sandwiches with variation,
Instant Mocha Buttercream Frosting, 184 168–169
Instant Mocha Mousse with variation, in Superfood Black Fudge, 105–106
152 Carrot(s)
Mocha Crème Cheese Frosting (var.), 182 Carrot Mini Cupcakes, 49
Mocha Mudd Milk Shake, 198 in Flax Muffins, 56
Paleo Hot Chocolate with variations, 213 in Ice-Cream Sandwiches with variation,
in Red Velvet Cake or Cupcakes, 39 168–169
Superfood Black Fudge, 105–106 Spicy Carrot Ginger Cake, 40–41
on Tiramisu, 43 Spicy Carrot Ginger Mini Cupcakes
Cacao Power Smoothie, 202 (var.), 41
Caffè with variations, Paleo, 210–211 in Watermelon Buzz Smoothie, 208

232 INDEX
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 233

Cashew nuts Chicory root granules, for Paleo Caffè with

about, 9, 10–11 variations, 210–211
in Berry Tart, 126 Chinese medicine, 5
Coconut Pecan Frosting, 183 Chlorella powder
in Flan with Dulce de Leche, 155–156 about, 105
in Ice-Cream Sandwiches with variation, in Superfood Black Fudge, 105–106
168–169 Chocolate
in Lemon-Berry Parfait, 154 about, 7–8, 89
in Raspberry Rose Delight Mousse, 153 Black Forest Cake, 93
Vanilla Pastry Cream with Cashews, 185 Coffee Toffee Pie, 102–103
Celiac-friendly recipes list, 221–225 Dark Chocolate Cheesecake with
Chai Latte with variations, Paleo, 212 variations, 95–96
Chard Dark Chocolate Truffles and variations,
in Deep Green Cleanse Smoothie, 203 109–110
in Minty Green Uplift and Clarity Devil’s Food Double Chocolate Cake, 97
Smoothie, 204 Fudge Brownies, 91–92
Cheesecake German Chocolate Cake, 98–99
Blueberry Cheesecake (var.), 129 German Chocolate Cheesecake (var.), 96
Blueberry Lemon Cheesecake Bars, 83 German Chocolate Cream Pie (var.), 101
Cheesecake with variations, 128–129 Superfood Black Fudge, 105–106
Cherry Cheesecake (var.), 129 See also Cacao chocolate; Cacao nibs;
Chocolate Caramel Pecan Cheesecake Cacao powder; Truffles
(var.), 129 Chocolate Banana Milk Shake (var.), 197
Chocolate Chip Cheesecake (var.), 129 Chocolate Bavarian Cream Filling or
Chocolate Marble Cheesecake (var.), 130 Mousse, 100
Chocolate Raspberry Cheesecake (var.), in Tiramisu, 43
96 Chocolate Belgian Waffles (var.), 142
Dark Chocolate Cheesecake, 95–96 Chocolate beverages
German Chocolate Cheesecake (var.), 96 Chocolate Banana Milk Shake (var.), 197
Lemon Cheesecake with Berries, Chocolate Chai (var.), 212
131–132 Chocolate Milk Shake, 197
Marble Berry Cheesecake (var.), 130 Cinnamon Paleo Hot Chocolate (var.),
Pumpkin Cheesecake, 133–134 213
Raspberry Cheesecake (var.), 130 Maple Paleo Hot Chocolate (var.), 213
Strawberry Cheesecake (var.), 130 Mayan Paleo Hot Chocolate (var.), 213
Cherries Mocha Paleo Hot Chocolate (var.), 213
Black Forest Cake, 93 Paleo Hot Chocolate, 213
Black Forest Cherry Pie (var.), 119 Salted Caramel Paleo Hot Chocolate
pitting, 118 (var.), 213
Cherry Cheesecake (var.), 129 Valencia Orange Paleo Hot Chocolate
Cherry Pie with variations, 118–119 (var.), 213

INDEX 233
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Chocolate Buttercream Frosting with Chocolate fillings and spreads

variation, 177–178 Chocolate Bavarian Cream Filling or
on Devil’s Food Double Chocolate Cake, Mousse, 100
97 Chocolate Buttercream Frosting, 177–178
Chocolate Cake with Raspberry Filling, 33 Chocolate Crème Cheese Frosting,
Chocolate Caramel Pecan Cheesecake 181–182
(var.), 129 Chocolate Espresso Buttercream Frosting
Chocolate Chai (var.), 212 (var.), 178
Chocolate Chai Truffles (var.), 110 Chocolate Hazelnut Butter, 188
Chocolate Chips, Homemade, 108 Mocha Crème Cheese Frosting (var.), 182
Chocolate Chip Cappuccino Ice Cream in Poppy-Seed Hot Fudge Sundae Cake,
(var.), 164 37–38
Chocolate Chip Cheesecake (var.), 129 Chocolate Fudge, 104
Chocolate Chip Cookies, 65 Chocolate Hawaiian Truffles (var.), 110
Chocolate Chip Ice Cream, 162 Chocolate Haystack Cookies, 66
Double Chocolate Chip Espresso Cookies, Chocolate Hazelnut Butter, 188
69 Chocolate Hazelnut Butter Cookies (var.), 72
Double Chocolate Chip Ice Cream (var.), Chocolate Hazelnut Butter Cups, 145
163 Chocolate Hazelnut Fudge (var.), 104
in Granola Bars, 84–85 Chocolate Hazelnut Piecrust (var.), 113
Mint Chocolate Chip Ice Cream (var.), Chocolate Hazelnut Truffles (var.), 110
165 Chocolate Ice-Cream Sandwiches (var.), 169
No-Oatmeal Chocolate Chip Cookies Chocolate Ice Cream with variation, 163
(var.), 75 Chocolate Lava Cake, 94
in Trail Mix Cookies, 80 Chocolate Marble Cheesecake (var.), 130
in Trail Mix with variations, 146–147 Chocolate Marble Pumpkin Pie (var.), 124
Chocolate Coconut Cream Pie (var.), 120 Chocolate Milk Shake with variation, 197
Chocolate-Covered Strawberries, 107 Chocolate Mousse with variations, 151
Chocolate Cream Pie, 101 Chocolate Orange Truffles (var.), 110
Chocolate Crème Cheese Frosting with Chocolate Paleo Caffè (var.), 211
variation, 181–182 Chocolate Pecan Pie (var.), 122
on Devil’s Food Double Chocolate Cake, Chocolate Piecrust (var.), 113
97 for Chocolate Chip Cheesecake (var.), 129
for Finger Tarts with variation, 127 for Chocolate Marble Cheesecake (var.),
for Poppy-Seed Hot Fudge Sundae Cake, 130
37–38 Chocolate Raspberry Cheesecake (var.), 96
on White Coconut Sponge Cake, 47 Chocolate Rose Truffles (var.), 110
Chocolate Cupcakes, 50–51 Chocolate Sauce with variation, 189
Chocolate-Dipped Macaroons (var.), 68 on Belgian Waffles, 142
Chocolate Espresso Buttercream Frosting in Chocolate Coconut Cream Pie (var.),
(var.), 178 120

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9780738216430-text_barthelemy 9/4/12 10:02 AM Page 235

in Chocolate Marble Cheesecake (var.), Coconut Pecan Frosting, 183

130 on German Chocolate Cake, 98–99
in Chocolate Pecan Pie (var.), 122 on German Chocolate Cupcakes (var.), 51
in Chocolate Sweet Potato Pie (var.), 124 Coconut Piecrust (var.), 113
on Pancakes, 141 for Dark Chocolate Cheesecake with
on Poppy-Seed Hot Fudge Sundae Cake, variations, 95–96
37–38 Coconut powder, sweet, 21–22
Chocolate shavings, 89, 93 Coconut, shredded flakes
Chocolate Smoothie, Food of the Gods, 204 coconut milk from, 18–19
Chocolate Sweet Potato Pie (var.), 124 toasting, 66
Chocolate Truffles, Classic (var.), 110 Coffee creamer cubes, 20
Chocolate Zucchini Muffins (var.), 57 Coffee powder or crystals, decaffeinated
Cinnamon Blood Sugar Normalizer about, 9
Smoothie, 203 Cappuccino Ice Cream with variation, 164
Cinnamon Crème Cheese Frosting (var.), 180 in Chocolate Bavarian Cream Filling or
on Banana Bread, 58 Mousse, 100
on Carrot Mini Cupcakes, 49 in Chocolate Cake with Raspberry Filling,
on Cranberry Nut Bread, 59 33
on Zucchini Muffins, 57 in Chocolate Chips, Homemade, 108
Cinnamon Paleo Caffè (var.), 211 Chocolate Espresso Buttercream Frosting
Cinnamon Paleo Hot Chocolate (var.), 213 (var.), 178
Cinnamon “Sugar,” 190 in Chocolate Hazelnut Butter Cups, 145
on Finger Tarts, 127 in Chocolate Lava Cake, 94
Classic Chocolate Truffles (var.), 110 in Chocolate Mousse with variations, 151
Coconut, 3, 6, 8, 17–22 Coffee Toffee Pie, 102–103
Coconut butter, 20–21 in Dark Chocolate Cheesecake with
Coconut Buttercream Frosting with variations, 95–96
variations, 175–176 Double Chocolate Chip Espresso Cookies,
on Zucchini Muffins, 57 69–70
Coconut Cashew Piecrust (var.), 113 Espresso Latte Buttercream Frosting
Coconut Cream Pie with variation, 120 (var.), 176
Coconut Crème Cheese Frosting (var.), 180 in Fudge Brownies, 91–92
Coconut Macaroons with variation, 67–68 in Honey Cake, 34
Coconut milk Instant Mocha Mousse with variation,
about, 18–20 152
and consistency of Whipped Crème in Mayan Chocolate Sauce (var.), 189
Topping, 174 Mocha Crème Cheese Frosting (var.), 182
in ice creams, 159 Mocha Mudd Milk Shake, 198
Coconut oil in Superfood Black Fudge, 105–106
about, 21 in Tiramisu, 43
temperature of, 175 Coffee Toffee Pie, 102–103

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Cookies and bars Chocolate Hazelnut Butter Cups, 145

about, 63 Crepes Suzettes, 143–144
Almond Butter Cookies (var.), 72 Crunchy Trail Mix (var.), 147
Biscotti, 81–82 Paleo Pancakes, 141
Blueberry Lemon Cheesecake Bars, 83 Pear Ginger Crumble, 140
Chocolate Chip Cookies, 65 Spicy Trail Mix (var.), 147
Chocolate-Dipped Macaroons (var.), 68 Trail Mix, 146–147
Chocolate Haystack Cookies, 66 Crispy nuts, 10
Chocolate Hazelnut Butter Cookies (var.), Crumbles. See Crisps, crumbles, and other
72 treats
Coconut Macaroons, 67–68 Crunchy Trail Mix (var.), 147
Double Chocolate Chip Espresso Cookies, Cupcakes
69–70 about, 27–29
Granola Bars, 84–85 Applesauce Cupcakes, 48
Hazelnut Butter Cookies, 71–72 Carrot Mini Cupcakes, 49
Lemon Bars, 86 Chocolate Cupcakes with variation, 50–51
Mexican Wedding Cookies, 73 Fluffy Lemon Cupcakes, 51
No-Oatmeal Chocolate Chip Cookies Gingerbread Cupcakes, 52
(var.), 75 Red Velvet Cupcakes, 39
No-Oatmeal No-Raisin Cookies, 74–75 Red Velvet Mini-Cupcakes (var.), 39
Raspberry Crumble Bars, 87–88 Spicy Carrot Ginger Mini Cupcakes
Rugelach, 76–77 (var.), 40–41
Thumbprint Cookies, 78–79
Trail Mix Cookies, 80 Dairy-free recipes list, 221–225
Cordain, Loren, 2, 7 Dark Chocolate Cheesecake with variations,
Cranberries, in Holiday Spiced Punch with 95–96
variation, 215 Dark Chocolate Truffles and variations,
Cranberry Apple Crisp, 137 109–110
Cranberry Nut Bread, 59 Deep Green Cleanse Smoothie, 203
Craving sweets and lowering carbs, 5–6 Dental issues and diet, 2
Crème Cheese Frosting with variations, Devil’s Food Double Chocolate Cake, 97
179–180 for Black Forest Cake, 93
on Carrot Mini Cupcakes, 49 Diabetic-friendly recipes list, 221–225
for Gingerbread Cupcakes, 52 Diet
for Whole Apple Spice Cake, 45–46 alternative diets/recipes relationship,
Crêpes Suzettes, 143–144 221–225
Crisps, crumbles, and other treats author’s reaction to sweets, 1
about, 135 craving sweets and lowering carbs, 5–6
Apple Cranberry Crisp, 137 Paleo diet, 2–6
Belgian Waffles, 142 in Paleolithic period, 2
Berry Cobbler, 138–139 Double Chocolate Chip Espresso Cookies,
Chocolate Belgian Waffles (var.), 142 69–70

236 INDEX
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 237

Double Chocolate Chip Ice Cream (var.), Frostings

163 Banana Buttercream Frosting (var.), 176
Dulce de Leche, 155–156 Banana Crème Cheese Frosting (var.), 180
Dutch Apple Pie, 116 Chocolate Buttercream Frosting, 177–178
Chocolate Crème Cheese Frosting,
Easy Chocolate Mousse with variations, 151 181–182
Eating, experience of, 5 Chocolate Espresso Buttercream Frosting
Egg-free recipes list, 221–225 (var.), 178
Eggs, 29 Cinnamon Crème Cheese Frosting (var.),
Electric mixer, making ice cream in, 159– 180
160 Coconut Buttercream Frosting, 175–176
Emergen-C Lite Vitamin-C Booster Coconut Crème Cheese Frosting (var.), 180
in 6-Step Design-Your-Own Smoothie, Coconut Pecan Frosting, 183
209 Crème Cheese Frosting, 179–180
in Watermelon Buzz Smoothie, 208 Espresso Latte Buttercream Frosting
Enzyme inhibitors in nuts, 10 (var.), 176
Equipment, 13–15 Instant Mocha Buttercream Frosting, 184
Erythritol, 24 Lemon Buttercream Frosting (var.), 176
Espresso Latte Buttercream Frosting (var.), Lemon Crème Cheese Frosting (var.), 180
176 Maple Buttercream Frosting (var.), 176
Essential oils Maple Crème Cheese Frosting (var.), 180
about, 8 Mocha Crème Cheese Frosting (var.), 182
lavender oil, in Açaí Berry Lavender Ice Orange Buttercream Frosting (var.), 176
Cream, 167 Orange Crème Cheese Frosting (var.), 180
See also Rose oil Raspberry Buttercream Frosting (var.), 176
Raspberry Crème Cheese Frosting (var.),
Fennel tops, in Deep Green Cleanse 180
Smoothie, 203 Salted Caramel Buttercream Frosting
Fillings. See Frostings; Sauces, fillings, and (var.), 176
toppings Vanilla Buttercream Frosting (var.), 176
Finger Tarts, 127 Vanilla Crème Cheese Frosting (var.), 180
Flaky Baked Piecrust, 115 Frozen desserts. See Ice creams
for Banana Cream Pie, 117 Fruit, fresh
for Cherry Pie, 118–119 in 6-Step Design-Your-Own Smoothie, 209
for Dutch Apple Pie, 116 about, 8
for Finger Tarts, 127 Black Forest Cake, 93
for Pecan Pie, 122 Black Forest Cherry Pie (var.), 119
for Pumpkin Pie, 123–124 Cherry Cheesecake (var.), 129
Flan with Dulce de Leche, 155–156 Cherry Pie with variations, 118–119
Flax Muffins, 56 Cranberry Apple Crisp, 137
Fluffy Lemon Cupcakes, 51 Cranberry Nut Bread, 59
Food of the Gods Chocolate Smoothie, 204 on Finger Tarts, 127

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Fruit, fresh (continued) in Whole Apple Spice Cake with Orange

Gell-o with Fruit and Whipped Crème, 157 Maple Glaze, 45–46
in Holiday Spiced Punch with variation, Gingerbread Cupcakes, 52
215 Gluten-free recipes list, 221–225
See also Apple(s); Avocados; Berries; Gluten intolerance, 2–3
Lemon(s); Orange(s) Granola Bars, 84–85
Fudge Guar gum, 27–28
Chocolate Fudge, 104
Chocolate Hazelnut Fudge (var.), 104 Hazelnut butter
Fudge Brownies, 91–92 Chocolate Hazelnut Butter, 188
Superfood Black Fudge, 105–106 Chocolate Hazelnut Butter Cookies (var.),
Fudge Brownies, 91–92 72
Chocolate Hazelnut Butter Cups, 145
Gell-o with Fruit and Whipped Crème, 157 Chocolate Hazelnut Fudge (var.), 104
German Chocolate Cake, 98–99 Chocolate Hazelnut Truffles (var.), 110
German Chocolate Cheesecake (var.), 96 in Chocolate Milk Shake with variation,
German Chocolate Cream Pie (var.), 101 197
German Chocolate Cupcakes (var.), 51 Hazelnut Butter Cookies with variations,
German Chocolate Piecrust (var.), 114 71–72
for German Chocolate Cheesecake (var.), Hazelnut Paleo Caffè (var.), 211
96 Hazelnuts
for German Chocolate Cream Pie, 101 Chocolate Hazelnut Piecrust (var.), 113
Ginger, fresh Chocolate Hazelnut Truffles (var.),
in Applesauce Cupcakes, 48 110
in Banana Bread, 58 Hemp seeds
in Berry Tart, 126 Cinnamon Blood Sugar Normalizer
in Carrot Mini Cupcakes, 49 Smoothie, 203
in Cranberry Nut Bread, 59 in Red Heart and Digestive Healing
in Deep Green Cleanse Smoothie, 203 Smoothie, 206
in Holiday Spiced Punch with variation, in Superfood Black Fudge, 105–106
215 in Superfood Energy Revitalize Smoothie,
Lemon Ginger Piecrust (var.), 114 207
Pear Ginger Crumble, 140 High-Antioxidant Smoothies, 201–209
in Pumpkin Bread, 60–61 Hijiki seaweed, in Ice-Cream Sandwiches
in Pumpkin Cheesecake, 133–134 with variation, 168–169
in Pumpkin Pie, 123–124 Holiday Eggnog, 214
in Red Heart and Digestive Healing Holiday Spiced Punch with variation, 215
Smoothie, 206 Homemade Chocolate Chips. See Chocolate
in Spicy Carrot Ginger Cake, 40–41 Chips, Homemade
in Superfood Energy Revitalize Smoothie, Honey Cake, 34
207 Hot Chocolate with variations, Paleo, 213

238 INDEX
9780738216430-text_barthelemy 9/4/12 10:02 AM Page 239

Hot drinks Mint Chocolate Chip Ice Cream (var.),

about, 210 165
Chocolate Chai (var.), 212 Mint Grasshopper Ice Cream, 165
Chocolate Paleo Caffè (var.), 211 Strawberry Rose Ice Cream, 166
Cinnamon Paleo Caffè (var.), 211 Vanilla Ice Cream, 161
Cinnamon Paleo Hot Chocolate (var.), Iced Chai Latte (var.), 212
213 Iced Paleo Caffè (var.), 211
Hazelnut Paleo Caffè (var.), 211 Ingredient sources, 217–219
Holiday Eggnog, 214 Ingredients
Holiday Spiced Punch with variation, 215 about, 7–12
Maple Paleo Caffè (var.), 211 measuring, 24, 29, 168
Maple Paleo Hot Chocolate (var.), 213 weighing, 29, 83
Mayan Paleo Hot Chocolate (var.), 213 Instant Mocha Buttercream Frosting, 184
Mocha Paleo Hot Chocolate (var.), 213 on Chocolate Cake with Raspberry
Nutmeg Paleo Caffè (var.), 211 Filling, 33
Paleo Caffè, 210–211 on Fudge Brownies, 91–92
Paleo Chai Latte with variations, 212 Instant Mocha Mousse with variation, 152
Paleo Hot Chocolate, 213
Salted Caramel Paleo Caffè (var.), 211 Just Like Sugar Table Top sweetener, 23
Salted Caramel Paleo Hot Chocolate
(var.), 213 Kale
Valencia Orange Paleo Hot Chocolate in Deep Green Cleanse Smoothie, 203
(var.), 213 in Minty Green Uplift and Clarity
Vanilla Paleo Caffè (var.), 211 Smoothie, 204
Key Lime Pie, 121
Ice-cream machines, 159 Kitchen tools, 13–15
Ice-Cream Sandwiches with variation, 168– Kiwis, in Minty Green Uplift and Clarity
169 Smoothie, 204
Ice creams
about, 159–160 Lavender oil, in Açaí Berry Lavender Ice
Açaí Berry Lavender Ice Cream, 167 Cream, 167
Cappuccino Ice Cream, 164 Layer cakes, assembling, 29
Chocolate Chip Cappuccino Ice Cream Lemon(s)
(var.), 164 in Berry Tart, 126
Chocolate Chip Ice Cream, 162 in Cheesecake, 128–129
Chocolate Ice Cream, 163 in Deep Green Cleanse Smoothie, 203
Chocolate Ice-Cream Sandwiches (var.), in Poppy-Seed Hot Fudge Sundae Cake,
169 37–38
Double Chocolate Chip Ice Cream (var.), in Pumpkin Cheesecake, 133–134
163 in Raspberry “Jam,” 192
Ice-Cream Sandwiches, 168–169 in Raspberry Milk Shake (var.), 199

INDEX 239
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Lemon(s) (continued) Limes

in Red Heart and Digestive Healing in Deep Green Cleanse Smoothie, 203
Smoothie, 206 Key Lime Pie, 121
in Strawberry Milk Shake with variation, in Minty Green Uplift and Clarity
199 Smoothie, 204
in Superfood Energy Revitalize Smoothie, in Raspberry “Jam,” 192
207
in Vanilla Pastry Cream with Cashews, 185 Maca powder, in Superfood Black Fudge,
in Vanilla Pastry Cream with Coconut, 186 105–106
in Watermelon Buzz Smoothie, 208 Macadamia Nut Piecrust (var.), 114
See also Lemon zest; Meyer lemons Maple Buttercream Frosting (var.), 176
Lemon Bars, 86 Maple Crème Cheese Frosting (var.), 180
Lemon-Berry Parfait, 154 on Flax Muffins, 56
Lemon Buttercream Frosting (var.), 176 on Pumpkin Bread, 60–61
on Fluffy Lemon Cupcakes, 176 Maple-Flavored Syrup, 191
Lemon Cheesecake with Berries, 131–132 for Belgian Waffles, 142
Lemon Crème Cheese Frosting (var.), 180 for Pancakes, 141
on Blueberry Muffins, 55 Maple Orange Glaze, 45–46
on Fluffy Lemon Cupcakes, 180 Maple Paleo Caffè (var.), 211
Lemon Cupcakes, Fluffy, 51 Maple Paleo Hot Chocolate (var.), 213
Lemon Ginger Piecrust (var.), 114 Marble Berry Cheesecake (var.), 130
Lemon Layer Cake, 35–36 Mayan Chocolate Sauce (var.), 189
Lemon zest Mayan Chocolate Truffles (var.), 110
about, 8, 15 Mayan Paleo Hot Chocolate (var.), 213
in Apple Butter, 187 Mayan Spice Chocolate Mousse (var.), 151
in Apple Tart, 125 Measuring ingredients
in Berry Cobbler, 138–139 dry ingredients, 29
Blueberry Lemon Cheesecake Bars, 83 erythritol, 24
Blueberry Muffins with Lemon Streusel soaked cashews, 168
Topping, 55 See also Ingredients
Fluffy Lemon Cupcakes, 51 Mexican Wedding Cookies, 73
Lemon Bars, 86 Meyer lemons
Lemon Buttercream Frosting (var.), 176 about, 8
Lemon Cheesecake with Berries, 131–132 in Dark Chocolate Cheesecake with
Lemon Ginger Piecrust (var.), 114 variations, 95–96
Lemon Layer Cake, 35–36 Lemon-Berry Parfait, 154
in Pear Ginger Crumble, 140 Lemon Buttercream Frosting (var.), 176
in Poppy-Seed Hot Fudge Sundae Cake, Lemon Cheesecake with Berries, 131–132
37–38 Lemon Crème Cheese Frosting (var.), 180
in Pumpkin Pie, 123–124 in Lemon Crème Cheese Frosting (var.),
in Rugelach, 76–77 180
Lime zest, in Berry Cobbler, 138–139 in Pumpkin Pie with variations, 123–124

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Milk shakes, 193–200 Mocha Crème Cheese Frosting (var.), 182

about, 193 Mocha Mousse with Crunchy Nibs (var.),
Banana Milk Shake, 196 152
Chocolate Banana Milk Shake (var.), 197 Mocha Mousse with variation, Instant, 152
Chocolate Milk Shake, 197 Mocha Mudd Milk Shake, 198
Mocha Mudd Milk Shake, 198 Mocha Paleo Hot Chocolate (var.), 213
Raspberry Milk Shake (var.), 199 Mousse. See Puddings and mousses
Strawberry Banana Milk Shake, 200 Muffins and breads
Strawberry Milk Shake, 199 Banana Bread, 58
Vanilla Milk Shake, 195 Blueberry Muffins with Lemon Streusel
Mini Muffin Tart Shells (var.), 127 Topping, 55
Mint leaves, fresh Chocolate Zucchini Muffins (var.), 57
in Cacao Power Smoothie, 202 Cranberry Nut Bread, 59
Mint Chocolate Chip Ice Cream (var.), 165 Flax Muffins, 56
Mint Grasshopper Ice Cream with Pumpkin Bread, 60–61
variation, 165 Zucchini Muffins, 57
Minty Green Uplift and Clarity Smoothie,
204 No-Oatmeal Chocolate Chip Cookies
Minute Piecrust with variations, 113–114 (var.), 75
Almond Streusel Piecrust (var.), 113 No-Oatmeal No-Raisin Cookies, 74–75
for Banana Cream Pie, 117 Nut-free recipes list, 221–225
for Berry Tart, 126 Nutmeg Paleo Caffè (var.), 211
for Cheesecake with variations, 128–129 Nutrition and Physical Degeneration
for Chocolate Cream Pie, 101 (Price), 2
Chocolate Hazelnut Piecrust (var.), 113 Nuts
Chocolate Piecrust (var.), 113 about, 9, 10–11, 221
Coconut Cashew Piecrust (var.), 113 Almond Chocolate Truffles (var.), 110
for Coconut Cream Pie with variation, 120 Almond Streusel Piecrust (var.), 113
Coconut Piecrust (var.), 113 in Apple Cranberry Crisp, 137
German Chocolate Piecrust (var.), 114 in Applesauce Cupcakes, 48
for Key Lime Pie, 121 in Banana Bread, 58
for Lemon Bars, 86 on Belgian Waffles, 142
for Lemon Cheesecake with Berries, in Biscotti, 81–82
131–132 in Blueberry Lemon Cheesecake Bars, 83
Lemon Ginger Piecrust (var.), 114 in Blueberry Muffins with Lemon Streusel
Macadamia Nut Piecrust (var.), 114 Topping, 55
for Pumpkin Cheesecake, 133–134 in Cacao Power Smoothie, 202
Mocha Buttercream Frosting, Instant, 184 in Carrot Mini Cupcakes, 49
on Chocolate Cake with Raspberry in Chocolate Chip Cookies, 65
Filling, 33 in Chocolate Fudge, 104
on Fudge Brownies, 91–92 in Chocolate Hazelnut Butter Cups, 145
Mocha Chocolate Mousse (var.), 151 Chocolate Hazelnut Piecrust (var.), 113

INDEX 241
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Nuts (continued) in Honey Cake, 34

Chocolate Hazelnut Truffles (var.), 110 in Lemon-Berry Parfait, 154
Coconut Cashew Piecrust (var.), 113 Orang-a-tang Smoothie, 205
in Coffee Toffee Pie, 102–103 in Raspberry Rose Delight Mousse, 153
Cranberry Nut Bread, 59 See also Orange zest
on Dark Chocolate Truffles and Orange Buttercream Frosting (var.), 176
variations, 109–110 Orange Chocolate Mousse (var.), 151
in Double Chocolate Chip Espresso Orange Crème Cheese Frosting (var.), 180
Cookies, 69–70 Orange Maple Glaze, 45–46
in Dutch Apple Pie, 116 Orange Sauce (Beurre Suzette), 142–143
in Flax Muffins, 56 Orange zest
in Fudge Brownies, 91–92 about, 15
on Gell-o with Fruit and Whipped in Açaí Berry Lavender Ice Cream, 167
Crème, 157 in Apple Butter, 187
in Gingerbread Cupcakes, 52 in Apple Cranberry Crisp, 137
in Honey Cake, 34 in Apple Tart, 125
in Ice-Cream Sandwiches with variation, in Applesauce Cupcakes, 48
168–169 in Banana Bread, 58
Macadamia Nut Piecrust (var.), 114 in Berry Tart, 126
in No-Oatmeal No-Raisin Cookies, 74–75 in Biscotti, 81–82
in Pear Ginger Crumble, 140 in Carrot Mini Cupcakes, 49
in Piecrust, 113–114 in Chocolate Cupcakes, 50–51
in Pumpkin Bread, 60–61 in Chocolate Lava Cake, 94
in Raspberry Crumble Bars, 87–88 in Chocolate Mousse with variations, 151
in Rugelach, 76–77 in Cranberry Nut Bread, 59
in Spicy Carrot Ginger Cake, 40–41 in Devil’s Food Double Chocolate Cake, 97
in Superfood Black Fudge, 105–106 in Dutch Apple Pie, 116
in Trail Mix with variations, 146–147 in Flan with Dulce de Leche, 155–156
in Whole Apple Spice Cake with Orange in Honey Cake, 34
Maple Glaze, 45–46 in Instant Mocha Buttercream Frosting, 184
in Zucchini Muffins, 57 in Lemon Bars, 86
See also Almond butter; Cashew nuts; in Lemon Layer Cake, 35–36
Hazelnut butter; Pecans Orang-a-tang Smoothie, 205
Orange Buttercream Frosting (var.), 176
ORAC (oxygen radical absorbance Orange Crème Cheese Frosting (var.), 180
capacity), 89 in Pear Ginger Crumble, 140
Orang-a-tang Smoothie, 205 in Pumpkin Bread, 60–61
Orange(s) in Pumpkin Pie, 123–124
in Berry Tart, 126 in Raspberry Crumble Bars, 87–88
in Cacao Power Smoothie, 202 in Raspberry Milk Shake (var.), 199
in Holiday Spiced Punch with variation, in Red Heart and Digestive Healing
215 Smoothie, 206

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in Spicy Carrot Ginger Cake, 40–41 Piecrust. See Flaky Baked Piecrust; Minute
in Strawberry Milk Shake with variation, Piecrust with variations
199 Pies
in Strawberry Rose Ice Cream, 166 about, 111
in Whole Apple Spice Cake with Orange Banana Cream Pie, 117
Maple Glaze, 45–46 Berry Pie (var.), 119
Organic Zero Erythritol, 24 Black Forest Cherry Pie (var.), 119
Oxygen radical absorbance capacity Cheesecake with variations, 128–129
(ORAC), 89 Cherry Pie with variations, 118–119
Chocolate Coconut Cream Pie (var.), 120
Paleo Caffè Frappè (var.), 211 Chocolate Marble Pumpkin Pie (var.), 124
Paleo Caffè with variations, 210–211 Chocolate Sweet Potato Pie (var.), 124
Paleo Chai Latte with variations, 212 Coconut Cream Pie, 120
Paleo diet, 2–6 Dutch Apple Pie, 116
Paleo Diet, The (Cordain), 2 German Chocolate Cream Pie (var.), 101
Paleo Hot Chocolate with variations, 213 Key Lime Pie, 121
Paleo Pancakes, 141 Lemon Cheesecake with Raspberries,
Pan liners, 28 131–132
Pancakes, 141 Pecan Pie, 122
Parchment paper pan liners, 28 Pumpkin Cheesecake, 133–134
Parsley, in Deep Green Cleanse Smoothie, Pumpkin Pie, 123–124
203 Plums, in Red Heart and Digestive Healing
Peanut-free recipes list, 221–225 Smoothie, 206
Pear Ginger Crumble, 140 Pomegranate, in Holiday Spiced Punch with
Pecan Pie with variation, 122 variation, 215
Pecans Poppy-Seed Hot Fudge Sundae Cake, 37–38
about, 9, 10–11 Price, Weston, 2
in Cacao Power Smoothie, 202 Processed foods, 3
Chocolate Caramel Pecan Cheesecake Puddings and mousses
(var.), 129 about, 149
Chocolate Pecan Pie (var.), 122 Chocolate Bavarian Cream Filling or
Coconut Pecan Frosting, 183 Mousse, 100
Cranberry Nut Bread, 59 Chocolate Mousse, 151
in Fudge Brownies, 91–92 Flan with Dulce de Leche, 155–156
on German Chocolate Cheesecake (var.), Gell-o with Fruit and Whipped Crème,
96 157
in German Chocolate Piecrust (var.), 114 Instant Mocha Mousse, 152
in Mexican Wedding Cookies, 73 Lemon-Berry Parfait, 154
Pecan Pie, 122 Mayan Spice Chocolate Mousse (var.), 151
on Pumpkin Cheesecake, 133–134 Mocha Chocolate Mousse (var.), 151
in Thumbprint Cookies, 78–79 Mocha Mousse with Crunchy Nibs (var.),
Phenethylamine, 89 152

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Puddings and mousses (continued) Salted Caramel Buttercream Frosting (var.),

Orange Chocolate Mousse (var.), 151 176
Raspberry Rose Delight Mousse, 153 on Pumpkin Bread, 60–61
in Tiramisu, 43 Salted Caramel Paleo Caffè (var.), 211
Pumpkin Bread, 60–61 Salted Caramel Paleo Hot Chocolate (var.),
Pumpkin Cheesecake, 133–134 213
Pumpkin Pie, 123–124 Sauces, fillings, and toppings
Punch, Holiday Spiced, with variation, 215 about, 171
Apple Butter, 187
Raisins (optional) Chocolate Hazelnut Butter, 188
in Spicy Carrot Ginger Cake, 40–41 Chocolate Sauce, 189
in Whole Apple Spice Cake with Orange Cinnamon “Sugar,” 190
Maple Glaze, 45–46 Dulce de Leche, 155–156
Raspberries Lemon Streusel Topping, 55
in Açaí Berry Lavender Ice Cream, 167 Maple-Flavored Syrup, 191
Berry Cobbler, 138 Mayan Chocolate Sauce (var.), 189
Berry Tart, 126 Orange Maple Glaze, 45–46
in Red Heart and Digestive Healing Orange Sauce (Beurre Suzette), 142–143
Smoothie, 206 Raspberry “Jam,” 192
Raspberry Buttercream Frosting (var.), 176 Vanilla Pastry Cream with Cashews, 185
on White Coconut Sponge Cake, 47 Vanilla Pastry Cream with Coconut, 186
Raspberry Cheesecake (var.), 130 Whipped Crème Topping, 173, 174
Raspberry Crème Cheese Frosting (var.), 180 See also Chocolate Sauce with variation;
Raspberry “Jam,” 192 Frostings
in Chocolate Cake with Raspberry Filling, Seeds, 9
33 Smoothies
in Chocolate Raspberry Cheesecake (var.), 6-Step Design-Your-Own Smoothie, 209
96 about, 201
in Thumbprint Cookies, 78–79 Blueberry Harmony Smoothie, 201
on Yellow Birthday Cake, 31–32 Cacao Power Smoothie, 202
Raspberry Milk Shake (var.), 199 Chocolate Smoothie, 204
Raspberry Rose Delight Mousse, 153 Cinnamon Blood Sugar Normalizer
Raw food recipes list, 221–225 Smoothie, 203
Red Heart and Digestive Healing Smoothie, Deep Green Cleanse Smoothie, 203
206 High-Antioxidant Smoothies, 201–209
Red Velvet Cake or Cupcakes, 39 Minty Green Uplift and Clarity Smoothie,
Resources, 217–219 204
Rose oil Orang-a-tang Smoothie, 205
Chocolate Rose Truffles (var.), 110 Red Heart and Digestive Healing
Raspberry Rose Delight Mousse, 153 Smoothie, 206
Strawberry Rose Ice Cream, 166 Superfood Energy Revitalize Smoothie, 207
Rugelach, 76–77 Watermelon Buzz Smoothie, 208

244 INDEX
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Soaking nuts, 10 Finger Tarts, 127

Soy-free recipes list, 221–225 Mini Muffin Tart Shells (var.), 127
Spicy Carrot Ginger Cake, 40–41 See also Pies
Spicy Carrot Ginger Mini Cupcakes (var.), Tea, 9, 212
41 Theobromine, 89
Spicy Trail Mix (var.), 147 Thickeners, 9
Spinach, in Minty Green Uplift and Clarity Thumbprint Cookies, 78–79
Smoothie, 204 Tiramisu, 43
Strawberries Toasted nuts, 10–11
Chocolate-Covered Strawberries, 107 Tools, 13–15
in Chocolate Smoothie, 204 Toppings. See Frostings; Sauces, fillings, and
in Cinnamon Blood Sugar Normalizer toppings
Smoothie, 203 Trail Mix Cookies, 80
in Orang-a-tang Smoothie, 205 Trail Mix, Spicy (var.), 147
in Red Heart and Digestive Healing Trail Mix with variations, 146–147
Smoothie, 206 Tree Nut–free recipes list, 221–225
in Superfood Energy Revitalize Smoothie, Tree of life. See Coconut
207 Tres Leches Cake, 44
in Watermelon Buzz Smoothie, 208 Truffles
Strawberry Banana Milk Shake, 200 Almond Chocolate Truffles (var.), 110
Strawberry Cheesecake (var.), 130 Brazilian Chocolate Brigadeiros, 110
Strawberry Milk Shake with variation, 199 Chocolate Chai Truffles (var.), 110
Strawberry Rose Ice Cream, 166 Chocolate Hawaiian Truffles (var.), 110
Strawberry Shortcake, 42 Chocolate Hazelnut Truffles (var.), 110
Substitutions, not making, 4–5 Chocolate Orange Truffles (var.), 110
Summertime Iced Punch (var.), 215 Chocolate Rose Truffles (var.), 110
Superfood Black Fudge, 105–106 Classic Chocolate Truffles (var.), 110
Superfood Energy Revitalize Smoothie, Dark Chocolate Truffles and variations,
207 109–110
Sweet Coconut Milk, 44 Mayan Chocolate Truffles (var.), 110
Sweet coconut powder, 4, 21–22 Tryptophan, 89
Sweet potatoes
Chocolate Sweet Potato Pie (var.), 124 Valencia Orange Paleo Hot Chocolate
in Flax Muffins, 56 (var.), 213
Sweeteners, 6, 8, 22–24 Vanilla Buttercream Frosting (var.), 176
Vanilla Crème Cheese Frosting (var.), 180
Tangerine, in Superfood Energy Revitalize Vanilla Ice Cream, 161
Smoothie, 207 Vanilla Milk Shake, 195
Tarts Vanilla Paleo Caffè (var.), 211
about, 111 Vanilla Pastry Cream with Cashews, 185
Apple Tart, 125 for Finger Tarts, 127
Berry Tart, 126 for Tiramisu, 43

INDEX 245
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Vanilla Pastry Cream with Coconut, 186 for Chocolate Mousse with variations,
for Finger Tarts, 127 151
for Tiramisu, 43 for Coconut Cream Pie, 120
for Yellow Birthday Cake, 31–32 for Coffee Toffee Pie, 102–103
Vegan recipes list, 221–225 on Dark Chocolate Cheesecake with
Vegetables variations, 95–96
about, 8–9 with Dutch Apple Pie, 116
in smoothies, 203, 204 for Finger Tarts, 127
Gell-o with Fruit and Whipped Crème,
Wakame seaweed, in Ice-Cream 157
Sandwiches with variation, 168–169 for Key Lime Pie, 121
Walnuts for Lemon-Berry Parfait, 154
about, 9, 10–11 for Pecan Pie, 122
Cranberry Nut Bread, 59 on Poppy-Seed Hot Fudge Sundae Cake,
in Fudge Brownies, 91–92 37–38
in Rugelach, 76–77 for Pumpkin Cheesecake, 133–134
Watermelon Buzz Smoothie, 208 for Pumpkin Pie, 123–124
Weighing ingredients for Raspberry Crumble Bars, 87–88
coconut butter, 83 for Strawberry Shortcake, 42
eggs, 29 for Tres Leches Cake, 44
See also Ingredients on Yellow Birthday Cake, 31–32
Whipped Crème Topping, 173, 174 White Coconut Sponge Cake, 47
for Banana Cream Pie, 117 for Strawberry Shortcake, 42
for Belgian Waffles, 142 Whole Apple Spice Cake with Orange
on Berry Cobbler, 138–139 Maple Glaze, 45–46
for Berry Tart, 126
on Black Forest Cake, 93 Yacón syrup, raw, 6, 8, 24
for Cherry Pie, 118–119 Yellow Birthday Cake, 31–32
for Chocolate Coconut Cream Pie (var.), for Tiramisu, 43
120 for Tres Leches Cake, 44
for Chocolate Cream Pie, 101
on Chocolate Lava Cake, 94 Zucchini Muffins, 57

246 INDEX