Here is a Paleo friendly dessert for your table.
2 cups blanched almond flour
2 tablespoons coconut oil
15 oz. canned pumpkin
1/2 cup canned coconut milk
1/3 cup honey
1 tsp. pumpkin pie spice
Preheat oven to 350.
In a food processor, pulse almond flour.
Add egg and coconut oil and pulse until a ball forms.
Press crust into a pie dish on the bottom and up the sides.
Poke crust with fork all over.
In a food processor, combine pumpkin and eggs.
Then, add coconut milk, honey, and pumpkin pie spice and pulse to combine.
Pour filling into pie crust, and bake for 45 minutes.
Let cool, and then allow pie to set in fridge for at least 2 hours.
My first shot at one of my favorite desserts! I have made these Tiramisu Cupcakes , but this was the real thing. I would definitely like to give it a second try (because it was delicious) but also because I was a little short on Lady Fingers so it was a little runnier than I wanted.
24 small lady fingers
8 oz. Mascarpone
3 eggs (separated)
1/2 cup sugar
1 cup strong, black coffee
2 tablespoons Kahlua
Whisk egg yolks, sugar, and Kahlua together in a bowl.
Add the mascarpone and whisk again.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the mascarpone mixture.
Dip each lady finger into the cooled coffee quickly.
Line the first layer of a small square pan with the dipped lady fingers.
Top with half of the mascarpone mixture.
Dust with cocoa powder, and let sit in the fridge overnight!
It’s finally November! Don’t get me wrong; I love October. It’s my birthday month and we have Halloween, but I love November for…you guessed it, Thanksgiving. I love pumpkin everything. So, I decided to make some of favorite cookies, the Paleo Banana Chocolate Chip Cakies . I make them constantly when I’m craving sweets, but this time, I replaced the banana with pumpkin purée.
1 cup pumpkin purée
3 tablespoons almond butter
2 teaspoons baking soda
3 teaspoons vanilla extract
Pinch of salt
2 1/2 cups almond flour
1/2 cup dark chocolate chips
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Beat together pumpkin, almond butter, baking soda, vanilla, and salt until well blended.
Add almond flour and blend.
Finally, fold in chocolate chips with a spoon.
I drop my dough onto the parchment covered baking sheet with a teaspoon sized dough scoop to many more, tiny cookies.
Makes about 34 cookies.
Bake at 350 for 12 minutes. (Will have to do on two cookie sheets).
Let cool, and remove from baking sheet!