Paleo Apple Crisp

Paleo Apple CrispHealthy and tasty Paleo Apple Crisp are calling your name!  Have you ever used one of those nifty apple peeler/corer/slicer contraptions? My mom used to own one and they certainly made apple crisp-making way too easy. She would quickly prep a half dozen apples, throw them into a baking dish, whip up a buttery, cinnamon oat streusel, and about forty-five torturous minutes of a wait later, we would have a piping hot dish of apple crisp all to ourselves!

I don’t own one of those apple contraptions, which is probably a good thing because I would be whipping up this Paleo Apple Crisp every week if I did. Even without one, it doesn’t take long to peel, core, and slice by hand enough apples to make this delicious dessert.

Fun fact: that little serving of apple crisp I dished out for these photos was gobbled up in two minutes flat. I told myself just a bite since dinner was literally in the oven about to be served, but I couldn’t stop myself! This paleo apple crisp is just as good as any classic recipe from your childhood. The sliced almonds in the crisp topping are reminiscent of the traditional rolled oats and my special addition of allspice in the apple filling makes this dessert absolutely heavenly.

Paleo Apple Crisp

  • 6 organic apples peeled, cored & sliced 1/4-inch thick
  • 1/4 cup coconut sugar
  • 2 Tbsp arrowroot starch
  • 2 tsp cinnamon
  • 1/4 tsp allspice
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • pinch salt
  • 1 cup almond flour
  • 1/4 cup tapioca starch
  • 2 Tbsp coconut sugar
  • 2 Tbsp maple sugar or more coconut sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup sliced almonds
  • 5 Tbsp butter cold, diced
  1. In a large bowl, combine apples and remaining filling ingredients. Toss well to evenly coat the apple slices with the spices.
  2. Pour apples into a 9″x13″ or similar size baking dish and spread in an even layer. Bake 30 minutes.
  3. Meanwhile, prepare the topping. Combine all ingredients except the butter in a bowl. Mix well.
  4. Add the cold, cubed butter and rub it into the dry mixture with your fingertips until evenly distributed. Store mixture in the refrigerator until the apples are ready.
  5. After 30 minutes, remove the apples from the oven and evenly sprinkle the topping over them.
  6. Return to the oven and bake another 20 minutes, until golden brown and bubbly around the edges. Serve warm. Enjoy!

Cover any leftovers and store in the fridge for up to 7 days. Best reheated in the oven, but can be reheated in the microwave.

3 Ingredient Peanut Butter Swirl Fudge (Dairy Free!)

Peanut Butter Swirl Fudge

Peanut Butter Swirl Fudge has such a sense of nostalgia. As a kid, I would often get a square of fudge at the county fair or on trips to the beach. Whether it was served in a little box or wax bag, the fudge would always come with a plastic knife to cut off one small slice, then another, then another. It was always gone way too quickly! It’s hard to restrain yourself as a kid.

But guess what? As an adult, it’s still hard to practice self-control around fudge! This 3 Ingredient Peanut Butter Swirl Fudge is that irresistible combo of sweet and salty and that perfect toothsome texture that keeps you coming back for more.

Since having to ditch dairy products, I thought my days of enjoying traditional fudge were over. Most recipes call for sweetened condensed milk, which is difficult to replicate with non-dairy ingredients…until now! I spotted this sweetened condensed coconut milk at the grocery store and nearly jumped with joy! I didn’t even know what I would do with it at first, I just knew I needed it.

I had my first excuse to use it during Christmas time when I whipped up a batch of dairy-free fudge with peppermint extract. Matt and I devoured the whole batch (over a period of several weeks, mind you). It was a sad moment indeed when we ate the last two pieces. But then Matt’s birthday came around and when I asked if he wanted cake, he requested fudge again.

This dairy-free fudge is swirled with creamy peanut butter, but could just as easily be made with different nut butter if you prefer. I recommend getting a good quality dark chocolate to make this since the sweetened condensed coconut milk adds a fair amount of sweetness.

Preparation of Peanut Butter Swirl Fudge

3 Ingredient Peanut Butter Swirl Fudge Dairy-free, paleo(ish), vegan

  • 12 oz dark chocolate chips or bar, chopped
  • 1 (11.25 oz) can sweeten condensed coconut milk
  • 1/3 cup creamy peanut butter or other nut butter
  1. Combine the chocolate and sweetened condensed coconut milk in a saucepan.
  2. Set over medium heat and stir until melted.
  3. Remove from the heat and let cool, stirring occasionally, until barely warm, about 10 minutes.
  4. Line an 8×8-inch square dish with wax paper or parchment paper (recommended for easy removal) or simply grease the dish.
  5. Once the mixture has cooled, either stir vigorously with a wooden spoon for 10 minutes OR transfer mixture to a stand mixture and beat with the paddle attachment on medium speed for 5 minutes.
  6. Pour the fudge into the prepared dish and spread it to the edges. A small offset spatula is best for this!
  7. Put the peanut butter in a glass measuring cup or bowl and heat in the microwave for 15 seconds to make it more pourable. Pour the peanut butter in stripes across the top of the fudge. Use a knife to drag through the peanut butter swipes to create pretty swirls.
  8. Refrigerate uncovered until cooled and solid. Cut into squares and enjoy!

Get your sweetened condensed coconut milk HERE.

Store in a sealed container in the fridge for up to 2 weeks.

Spiced Dried Fruit Paleo Pumpkin Bread

Pumpkin Bread

Healthy and Tasty Pumpkin Bread

If you’re anything like me, you still have a couple of cans of pumpkin puree hiding in your cupboard. Ever since the Great Pumpkin Shortage of 2009, I make sure to stock up on canned pumpkin every fall because running out is simply not an option!

Just because the holidays are behind us, doesn’t mean the flavors of pumpkin and warm spices can’t still be appreciated. Winter is far from over. Spring is still a distant dream. We’re expecting snow again here in Portland tomorrow, and I’m still craving comfort food. A few of you might get mad at me for posting a “treat” recipe when you’re in the midst of New Years’ diets. Well, sorry, but I’m not committing to any restrictive diet plans this year. For why see here.

The mixture of dried fruits makes this Spiced Dried Fruit Paleo Pumpkin Bread much more interesting than your typical pumpkin bread. A little chewy, each bite slightly different than the last. I went heavy with the spices as well to create an intoxicating flavor experience. A slice of this bread tastes deceptively decadent!

Like my Pear Gingerbread, I used a combination of chestnut flour and almond flour for this recipe. Ground chestnuts create a very fine flour with rich brown color and a nutty, sweet aroma that I thought would pair beautifully with the fragrant blend of spices in this loaf. The texture and flavor of this pumpkin loaf are truly divine.

You can find chestnut flour in some specialty markets (it’s commonly used in Italian cooking), but I suggest you order it online from It is a little pricey (as many paleo flours tend to be), but it keeps for quite a while due to its very low-fat content (unlike almond flour). If you didn’t already buy some for the gingerbread, here’s your chance to use it in another recipe!

Spiced Dried Fruit Paleo Pumpkin Bread Paleo, Grain Free & Gluten Free

  • 1 1/2 cups almond flour
  • 1/2 cup chestnut flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 3/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp clove
  • 1 tsp ground ginger
  • 1/2 tsp coriander
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup avocado oil or light olive oil
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 cup of mixed dried fruit Cranberries, raisins, currants, cherries, figs, dates, prunes, etc. Chop any larger fruits.
  1. Preheat oven to 350°F. Grease a loaf pan and line with parchment paper (optional, but makes it much easier to remove the loaf later).
  2. In a large mixing bowl or stand mixer with the paddle attachment, sift together all the dry ingredients (chestnut flour tends to get clumpy so be sure to do this to prevent lumps in your batter).
  3. Add in the pumpkin, honey, oil, eggs, and vanilla and stir until well combined.
  4. Pour the batter into your prepared loaf pan.
  5. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan at least 30 minutes. Run a knife around the edges of the pan, then use the parchment paper to lift the loaf out of the pan. Let cool on a wire rack. Slice and enjoy it!

Coffee Flour Cacao Fat Bombs

Coffee Flour Cacao Fat BombsCoffee Flour Cacao Fat Bombs– the perfect low carb, high fat treat!

Coffee flour, made from dried coffee fruit, is full of antioxidants and lends an earthy, tart flavor to these Coffee Flour Cacao Fat Bombs– the perfect low carb, high fat treat!

Are you surprised to hear that coffee comes from a fruit? I suppose I knew that on some level, but since our focus is on that caffeine-laden bean in the middle, it’s easy to forget about the fruit that surrounds it. Unfortunately, the coffee berry is often discarded, which is a real waste considering its nutritional benefits.

At Paleo f(x) last month, Dr. David Perlmutter gave a presentation on brain health and regeneration. Listed among the foods that are beneficial for brain cells was the lowly coffee berry (check out this article from Dr. Perlmutter’s website for more info). Coffee fruit is rich in antioxidants, polyphenols, and vitamins, which have anti-aging and anti-inflammatory properties.

I noticed Trader Joe’s started carrying coffee flour several months ago but had no idea what to do with it! After listening to Dr. Perlmutter’s talk, I decided it was time to grab a bag and see what I could make with this nutritional powerhouse. With only 1g of net carbs per tablespoon, I thought it would lend itself well to a low carb, keto-friendly treat.

And so these Coffee Flour Cacao Fat Bombs were born! The coffee flour itself has a roasted, slightly bitter, slightly tart flavor to it. To me, the smell is reminiscent of black tea leaves. Mixed with cacao, coconut, nuts, and seeds, these fat bombs are a perfect little pick me up.

Keep in mind, these Coffee Flour Cacao Fat Bombs are not meant to be sweet like candy, but a little bit of natural sweetener will help offset the bitterness of the cocoa and coffee flour. I am very sensitive to the taste of stevia and this pure stevia leaf powder is the only brand I can stand. A little bit goes a very long way, so a bottle will last you a long time. If you have another type of stevia you like, you are welcome to use that and sweeten to your preference. Monk fruit, xylitol, honey, or maple syrup would also work, but the amount will vary. I recommend to start small and add more if needed.

If you don’t have a Trader Joe’s near you, many shops sell coffee flour as well and is a great place to grab the other nuts and seeds you’ll need for this recipe. Thrive Market is another great resource for these ingredients and tons of other healthy foods at really great prices. Start your 30-day free trial here.

Coffee Flour Cacao Fat Bombs Recipe

Nutrition Info (per 1 Coffee Flour Cacao Fat Bombs, when a recipe is made into 21 servings): Calories 137, Fat 12.5g, Protein 3.2g, Carbs 3.7g, Fiber 2.3g, Net Carbs 1.4g.

Coffee Flour Cacao Fat Bombs are Low carb, high fat, keto, paleo, gluten-free, grain-free, sugar-free.

  • 1 cup almonds
  • 1/2 cup macadamia nuts
  • 1/4 cup sunflower seeds
  • 2 Tbsp hemp seeds
  • 1/4 cup cacao powder
  • 2 Tbsp coffee flour
  • 1 scoop Vital Proteins collagen peptides optional
  • 1/4 tsp sea salt
  • 3 Tbsp coconut oil melted
  • 3 Tbsp cacao butter melted
  • 3 Tbsp coconut butter/manna softened/melted
  • 1/2 tsp vanilla extract
  • stevia to taste
  1. Combine the almonds, macadamia nuts, sunflower seeds, and hemp seeds in a food processor (or high-powered blender such as a Vitamix). Pulse the mixture until it is finely chopped (not as fine as a flour, but not in large chunks).
  2. Add the cacao powder, coffee flour, collagen peptides, and salt. Pulse a couple of times to combine.
  3. Add the coconut oil, cacao butter, coconut butter, and vanilla, as well as a small amount of stevia. I used two scoops of this pure stevia powder (the small scoop is included in the bottle). If using drops, start with just a couple. Blend until the mixture starts to clump together.
  4. Taste the mixture and add more stevia to your liking.
  5. Line a small baking sheet or plate with wax paper or parchment paper. Use a small portion scoop or tablespoon to scoop the mixture into balls, roughly the size of ping pong balls.
  6. Place in the refrigerator and let chill at least 1 hour, until firm. Enjoy tasty and healthy Coffee Flour Cacao Fat Bombs!

Store your Coffee Flour Cacao Fat Bombs in a sealed container in the refrigerator for up to 1 month.