SIMPLE PALEO DESSERTS COOKBOOK

SIMPLE PALEO DESSERTS COOKBOOK 37 QUICK AND EASY PALEO DESSERT RECIPES THAT WON T EXPAND YOUR WAISTLINE By: Scott Colby Congratulations on investing in Simple Paleo Desserts As my way of saying thank you, I'd like to give you a bonus: 10 recipes from my new book Simple Paleo Breakfasts to help you kick start each day in a delicious and healthy way. You can download it right here: Click Here For Your FREE Gift

WHY YOU SHOULD READ THIS BOOK Cookies, cakes, tarts, pies, pastries yum yum yum!!! But hang on, you decided to go Paleo so all that is now taboo, right? Actually, you could not be more wrong! Just because you follow the Paleo diet does not mean that you have to forgo delicious desserts. Paleo is not just a diet, it s a lifestyle. And let s face it, what is life without dessert?! Anything that you enjoyed prior to becoming a Paleoite can still be enjoyed if you employ a little creativity in the kitchen. With a pinch of ingenuity and a heaping spoonful of chutzpah you can create the most mouthwatering desserts that simply ooze decadence while still adhering to Paleo principles. And what better way to enjoy dessert than without the worry of the harm the ingredients are doing to your body. However, that is not to say you should over indulge as they most certainly will still add to your waistline measurement, but Paleo desserts can be enjoyed with much less guilt than traditional ones because they are definitely healthier for you. This book contains 37 dessert recipes that will not only tickle your taste buds but fire up your imagination and inspire you to create your own tasty treats. But be warned, once you start eating these Paleo desserts you are not going to want to stop. So go on, treat yourself you deserve it, but perhaps just keep your running shoes ready at the door! Don t delay, scroll up and buy this essential Paleo dessert book right away. With just one click you can be the proud owner of 37 scrumptious recipes that will have your family 2

and friends begging for more. So what are you waiting for? Order today! 3

COPYRIGHT AND DISCLAIMER, Scott Colby, 2013 No part of this ebook may be reproduced, stored or transmitted in any form or by any means, including mechanical, or electronic, without prior written permission of the author. While this author has made every effort to ensure that the ideas, guidelines and information presented in this ebook are safe, they should be used at the reader's discretion. The author cannot be held responsible for any personal or commercial damage arising from the application or misinterpretation of information presented herein. All Rights Reserved 4

TABLE OF CONTENTS INTRODUCTION RECIPES Almond Coconut Truffles Baked Apple Bars Banana Cake with Cinnamon Swirl Banana Cream Pie Banana Éclairs Banana Soufflé Banana Stacks Blueberry Bites Butter Cups Carrot Cake Balls Caveman Choc-Chip Cookies Cheesecake Paleo-Style Chocolate Cake Cookies Chocolate Drops Chocolate Mousse Chocolate Pudding Chocolate Toffee Squares Crust-less Apple Pie Decadent Chocolate Brownies Easy Freezy Lemon Bars 5

Fried Bananas and Ice Cream Fruit and Nut Cake Bars Fruity Pie FUDGE Ice Cream and Chocolate Crunch Lemon Meringue Tartlets No Bake Chocolate Cream Pie Nutty Caramel Bars Paleo Apple Crumble Pineapple Upside-Down cake Primal Popsicles Pumpkin Pie Cookies Strawberry Swirl Cupcakes Streusel Cake Stuffed Apples Dipped in Chocolate Swiss Roll ala Paleo Triple Fruit Trifle CONCLUSION 6

INTRODUCTION SIMPLE PALEO DESSERTS COOKBOOK Picture this its 2 million odd years ago and male Homo sapiens are hunting a herd of bison. They are so fit, strong and healthy that they have chased the herd for miles to tire it out. They then still have the strength to hurl heavy spears at it, with enough force to bring some down and then haul the huge carcasses back to their cave where they can skin and cook it. How in such a primitive environment are they able to have such incredible stamina, endurance and strength? Simple, it s what they ate! The cavemen ate a natural diet made up of foods that didn t necessarily have to be cooked to make them edible. Typically they existed on lean meats, vegetables, fruits, nuts, seeds and berries. Anything that they could kill with a spear or pick off a bush was fair game. Fast forward millions of years and now we have scientists telling us that the best way to rid ourselves of all the diseases plaguing modern society is to mimic our ancient ancestors eating habits. Research into what has been dubbed lifestyle diseases has yielded some incredibly interesting findings that have resulted in the claims that the Paleolithic diet is the healthiest way for humans to eat. There is very little evidence of any of the medical maladies that are so prevalent in our world today among the ancient hunter-gatherer societies. Furthermore, studies conducted into the lifestyles of modern huntergatherers, who follow a similar diet to the cavemen, back up these findings they too are largely disease free societies. There were no medicines, hospitals and doctors 2 million years ago and therefore the logical conclusion is that diet 7

played a major role in the health and longevity of Paleolithic man. Researchers believe that this is the only eating regime that complements our genetic make-up. It is exactly the way we were designed to eat. The agricultural revolution 10,000 years ago saw the inclusion of grains and dairy products into our diets and more recently the worldwide explosion of fast food chains has meant a very high-calorie, high-fat, heavily processed diet is what most of us follow. Our bodies are simply not equipped to handle these foods and consequently they make us sick. From 10,000 years ago to the present time the incidence of serious diseases like, heart disease, diabetes, cancer, Alzheimer s, Parkinson s, allergies, obesity, infertility and the host of digestive complaints that many suffer with, has steadily climbed, with the number of reported cases literally sky-rocketing in recent years. Our food is slowly killing us! But it doesn t have to be this way. By reconnecting with our evolutionary roots and reverting back to a more natural way of eating we can undo the damage to our bodies and start living a healthier life. GO PALEO! It s the right thing to do! 8

RECIPES Almond Coconut Truffles: Yields: 12 Servings (Nutrition Facts per Serving: Serving Size: 1 Truffle; Calories: 192; Total Fat: 15.7g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 10.8g; Protein: 5.2g) Ingredients: 1 cup dark chocolate chips 1 cup almond butter ½ cup shredded coconut ½ teaspoon coconut oil Melt the coconut oil in a bowl in the microwave. Add the almond butter, stir and return to the microwave for 1 minute. Stir in the shredded coconut. Line a baking tray with parchment paper and divide the mixture into 12 even sized balls. Place the tray of balls in the fridge for 30 minutes to allow the almond butter to set. Now melt the chocolate chips in a double boiler over a low heat on the stove. Insert a toothpick into each almond coconut ball and dip them into the melted chocolate until they are completely coated and then place them back onto the baking tray. Put the tray in the fridge to allow the chocolate to harden. Eat as desired. These will not last long promise! 9

Baked Apple Bars: SIMPLE PALEO DESSERTS COOKBOOK Yields: 12 Bars (Nutrition Facts per Serving: Serving Size: 1 Bar; Calories: 168; Total Fat: 10.8g; Cholesterol: 0mg; Sodium: 307mg; Carbohydrates: 18.8g; Protein: 0.8g) Ingredients for the Base: 1 ½ cups almond flour ½ cup coconut oil melted ½ cup palm sugar 1 teaspoon cinnamon 1 teaspoon vanilla essence Ingredients for the Topping: 4 apples peeled, cored and diced 2 tablespoons raw honey 2 teaspoons lemon juice 2 teaspoons cinnamon Place the apples, cinnamon and honey into a saucepan and cook over a medium heat until the apples are soft. Remove from the heat and allow the mixture to cool down. Now make the crust. Place all the crust ingredients into a bowl and mix well. Pour the batter into a greased square baking pan and 10

cook in a 350 o F oven for 20 minutes. While the crust bakes, mix the lemon juice into the apple mixture. When the crust is cooked, spread the apple mixture over the crust and put it back in the oven for another 10 minutes. Allow to cool down slightly and then slice into bars. Serve warm and enjoy. They are amazing! 11

Banana Cake with Cinnamon Swirl: Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 126; Total Fat: 4.1g; Cholesterol: 61mg; Sodium: 185mg; Carbohydrates: 21.3g; Protein: 3.8g) Ingredients for the Cake: 1 ¼ cup almond flour 3 bananas mashed 3 eggs 1 tablespoon cinnamon 1 teaspoon vanilla essence 1 teaspoon baking powder 1 teaspoon baking soda Ingredients for the Swirl: 1 banana mashed 2 tablespoons raw honey 2 tablespoons cinnamon Combine all the cake ingredients in one bowl and mix well. In a separate bowl, combine all the ingredients for the swirl and mix. Grease a baking dish with some olive oil and scoop in your cake batter. Spread it out into an even layer. Now drop 12

spoonful s of the swirl mixture all over the top of the cake and use a knife to swirl it around in patterns through the cake batter. Bake in a 350 o F oven for 30 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool down and then slice and serve. Enjoy! 13

Banana Cream Pie: SIMPLE PALEO DESSERTS COOKBOOK Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 365; Total Fat: 30.3g; Cholesterol: 20mg; Sodium: 16mg; Carbohydrates: 25.6g; Protein: 3.6g) Ingredients for the Crust: 2 cups almond flour 1 egg 3 tablespoons olive oil Pinch of salt Ingredients for the Filling: 1 cup coconut cream ½ cup coconut oil 4 bananas mashed 4 tablespoons raw honey 1 teaspoon cinnamon ½ teaspoon vanilla essence To make the crust place all the ingredients into the food processor and blend into a ball. If the mixture is too soft, add a little more flour, and if it is too stiff, add a little more oil. You are aiming at a dough consistency. Press the dough into a 14

pie dish and bake at 350 o F for 10 minutes. Allow the crust to cool completely. To make the filling first whip the coconut cream with a hand held mixer until soft peaks form and then set aside. Now add the rest of the ingredients to a food processor and blend until combined. Add the banana mixture to the whipped cream and gently fold it in with a rubber spatula. Pour the filling into the cooled pie crust and place it in the fridge overnight to set. When you are ready to serve the pie, garnish with freshly sliced bananas and serve with whipped coconut cream. Absolutely delicious! 15

Banana Éclairs: SIMPLE PALEO DESSERTS COOKBOOK Yields: 4 Éclairs (Nutrition Facts per Serving: Serving Size: 1 Éclair; Calories: 712; Total Fat: 47.7g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 68.2g; Protein: 17.5g) Ingredients: 4 bananas 1 ½ cups dark chocolate chips 1 cup almond butter Cinnamon to sprinkle Peel the bananas and cut each one in half and then in half lengthways. Lay out the banana slices and spread some almond butter onto each. Sprinkle as much cinnamon as you like over the top of the almond butter. Now put 2 banana halves together to make a sandwich with the cinnamon sprinkled almond butter in the middle. Place on a parchment lined baking tray and place it in the freezer for 30 minutes. While the bananas freeze, melt the chocolate chips in a double boiler over a medium heat on the stove. Remove the bananas from the freezer and dip each into the melted chocolate about halfway up and return them to the baking tray. When they have all been dipped in chocolate return them to the freezer until you are ready to eat them. Allow them to thaw a bit before serving. Incredibly tasty! 16

Banana Soufflé: SIMPLE PALEO DESSERTS COOKBOOK Yields: 4 Soufflés (Nutrition Facts per Serving: Serving Size: 1 Soufflé; Calories: 224; Total Fat: 0.3g; Cholesterol: 0mg; Sodium: 216mg; Carbohydrates: 55.3g; Protein: 4.4g) Ingredients: 2 ripe bananas - pureed 4 egg whites ½ cup honey 3 tablespoons water 1 tablespoon tapioca flour 1 tablespoon palm sugar 1 teaspoon cinnamon Preheat the oven to 375 o F and grease 4 ramekins with some olive oil. Bring the water and honey to a boil in a saucepan over a medium heat. Add the pureed bananas, tapioca and cinnamon and cook for 10 minutes. Remove from the stove and allow to cool down completely. Whip the egg whites until they are frothy, then add the palm sugar and continue to whisk until they form stiff peaks. Gently fold the cooled banana mixture into the eggs and then divide into the ramekins. Bake for 10 minutes or until golden brown on top. Serve immediately. Scrumptious! 17

Banana Stacks: SIMPLE PALEO DESSERTS COOKBOOK Yields: 1 Serving (Nutrition Facts per Serving: Serving Size: 6 Banana Stacks; Calories: 641; Total Fat: 30.5g; Cholesterol: 0mg; Sodium: 4mg; Carbohydrates: 90.5g; Protein: 13.1g) Ingredients: 1 banana 3 tablespoons almond butter 3 tablespoons raw honey 1 tablespoon almonds - chopped 1 teaspoon cinnamon Cut the banana into 6 thick slices and place them on a serving plate. Top each slice with half a tablespoon of almond butter. Drizzle half a tablespoon of honey over each slice and sprinkle with some cinnamon. Top with the chopped nuts and serve immediately. Simple and satisfying enjoy! 18

Blueberry Bites: SIMPLE PALEO DESSERTS COOKBOOK Yields: 8 Bites (Nutrition Facts per Serving: Serving Size: 1 Blueberry Bite; Calories: 131; Total Fat: 7.6g; Cholesterol: 20mg; Sodium: 11mg; Carbohydrates: 15.6g; Protein: 2.5g) Ingredients: 2 cups almond flour 2 cups blueberries 3 tablespoons raw honey (or to taste) 2 tablespoons coconut oil melted 1 tablespoon tapioca flour 1 egg Mix the almond flour with the egg and the coconut oil in the food processor until a dough forms. Divide the dough into 8 equal portions. Lightly grease 8 cups of a mini muffin tin with a little olive oil and press one ball of dough into each. Press the dough up the sides with your fingers to make a mini pie crust. Bake the crusts in a 350 o F oven for 10 minutes or until the crust begins to brown. Remove from the oven and set aside to cool while you make the filling. Place the blueberries, tapioca flour and honey into a microwave safe bowl and stir well. Microwave on high for 4 minutes, then stir. Continue to microwave in 1 minute increments, stirring at each interval, until the mixture is thick. Fill each cooled crust 19

with some of the filling and serve immediately with some whipped coconut cream. Very simple and incredibly tasty! Butter Cups: Yields: 12 Cups (Nutrition Facts per Serving: Serving Size: 1 Butter Cup; Calories: 310; Total Fat: 20.9g; Cholesterol: 9mg; Sodium: 114mg; Carbohydrates: 27.1g; Protein: 4.4g) Ingredients for the Coconut Filling: 2 cups shredded coconut unsweetened 2 tablespoons coconut oil melted 1 teaspoon vanilla essence Ingredients for the Almond Filling: ¼ cup almond butter 1 tablespoon palm sugar ½ teaspoon vanilla essence Ingredients for the Cups: 16 oz. dark chocolate Paper Cups To make the coconut filling place the coconut and vanilla essence into the food processor and pulse until it becomes 20

smooth. Slowly pour in the melted coconut oil until the mixture becomes sticky (you might not have to use all 2 tablespoons). Place in a container and set aside. To make the almond filling mix all the ingredients together in a bowl until well combined and smooth. Set aside. To assemble the cups break up the chocolate and place it in a microwave safe bowl. Heat on high until melted, stirring often. Keep a close eye on it so it doesn t burn. Place a spoonful of chocolate into a paper cup and smooth it out with the back of a spoon to create sides and a smooth bottom. Repeat with all 12 cups and then place them in the fridge to set. When the cups are hard, remove them from the fridge and fill 6 with the coconut filling and 6 with the almond filling. Smooth and flatten the fillings as much as possible. Now place another spoonful of melted chocolate on top and smooth it out so the whole filling is covered. Place back in the fridge until the chocolate tops have set. Store in the fridge until needed. Eat as desired. I guarantee they won t last long! 21

Carrot Cake Balls: SIMPLE PALEO DESSERTS COOKBOOK Yields: 12 Balls (Nutrition Facts per Serving: Serving Size: 1 Ball; Calories: 95; Total Fat: 4.5g; Cholesterol: 0mg; Sodium: 7mg; Carbohydrates: 13.6g; Protein: 2.1g) Ingredients: 1 cup carrots grated 1 cup dates pitted and chopped ½ cup walnuts ¼ cup cashews 1 teaspoon cinnamon Zest of 1 orange Sesame seeds and shredded coconut for rolling the balls Place the nuts into a food processor and blend until ground into a fine powder. Now add the dates and process until blended into the nuts. Add the rest of the ingredients and continue to blend until a rough dough forms. Divide the dough into 12 portions and roll them into balls. Place the shredded coconut onto one plate and the sesame seeds onto another. Roll 6 of the balls in the coconut and 6 in the sesame seeds until they are coated all over. Place them in a sealed container in the fridge until you are ready to eat them. Quick and simple but oh so yummy! 22

Caveman Choc-Chip Cookies: Yields: 6 Cookies (Nutrition Facts per Serving: Serving Size: 1 Cookie; Calories: 373; Total Fat: 23.6g; Cholesterol: 61mg; Sodium: 100mg; Carbohydrates: 36.4g; Protein: 6.1g) Ingredients: 2 cups almond flour 1 cup dark chocolate chips ½ cup maple syrup 2 eggs 4 tablespoons coconut oil melted 1 teaspoon vanilla essence ¼ teaspoon baking soda Pinch of salt Combine all the wet ingredients in a bowl. In a separate bowl, combine the dry ingredients. Pour the wet bowl into the dry bowl and mix together well. Place the batter in the fridge for 45 minutes. While you wait for the batter, preheat the oven to 350 o F and line a baking tray with parchment paper. Place scoops of the batter onto the prepared baking tray and cook for 5 minutes. Remove the cookies and flatten them with the back of a spoon, then return them to the oven for a 23

further 5 minutes. Allow to cool on a wire rack before tasting scrumptious! 24

Cheesecake Paleo-Style: Yields: 8 Servings (Nutritional Facts per Serving: Serving Size: 1 Slice; Calories: 850; Total Fat: 69.2g; Cholesterol: 0mg; Sodium: 20mg; Carbohydrates: 53.4g; Protein: 15.7g) Ingredients for the Crust: 2 cups almonds ¼ cup cocoa powder ¼ cup maple syrup 2 tablespoons coconut oil 1 tablespoon almond butter Ingredients for the Filling: 2 cups cashews soaked in water overnight 1 cup sweet potato cooked ½ cup almond butter ½ cup coconut oil melted ½ cup maple syrup 4 tablespoons water 1 tablespoon vanilla essence Juice of 1 lemon 25

Ingredients for the Chocolate Sauce: ½ cup coconut oil melted 6 tablespoons cocoa powder 3 tablespoons maple syrup 1 teaspoon vanilla essence To make the crust place the almonds in the food processor until they form a fine powder. Add the rest of the ingredients and pulse until well combined. Line the bottom of an 8 inch spring form pan with parchment paper and then press the crust into the bottom in an even layer. Place the pan into the freezer so the crust can set while you make the filling. To make the filling blend the cashews in the food processor until smooth, then add the rest of the ingredients and blend until you have a smooth creamy batter. Pour the filling into the frozen pie crust and smooth it out with the back of a spoon. Return the pan to the freezer and allow the cheesecake to set overnight. Remove from the freezer an hour before serving to allow it time to thaw and then make the chocolate sauce. To make the chocolate sauce mix all the ingredients together in a bowl until well combined. When you are ready to serve the cheesecake, simply drizzle the sauce over the top. Enjoy! 26

Chocolate Cake Cookies: Yields: 12 Cake Cookies (Nutrition Facts per Serving: Serving Size: 1 Cake Cookie; Calories: 90; Total Fat: 5.5g; Cholesterol: 0mg; Sodium: 106mg; Carbohydrates: 9.7g; Protein: 2.2g) Ingredients: 1 ½ cups almond flour ½ cup dark chocolate chips 2 bananas 3 tablespoons almond butter 4 teaspoons cocoa powder 2 teaspoons vanilla essence 1 teaspoon baking soda Preheat the oven to 350 o F and line a baking tray with some parchment paper. In a large mixing bowl, mash up the bananas with a fork, add the almond butter, cocoa powder, vanilla essence and baking soda and mix well. Now add the almond flour and stir to combine. Lastly fold in the chocolate chips. Divide the mixture into 12 equal portions on the baking tray and cook for 15 minutes. Finger licking good! *if there are any leftovers, store them in the fridge. 27

Chocolate Drops: SIMPLE PALEO DESSERTS COOKBOOK Yields: 12 Drops (Nutrition Facts per Serving: Serving Size: 1 Chocolate Drop; Calories: 232; Total Fat: 17.3g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 17.1g; Protein: 6.3g) Ingredients: 1 cup dark chocolate chips 1 cup almond butter 1 cup almond flour ¼ cup almonds - chopped 4 tablespoons raw honey 2 teaspoons coconut oil - melted 1 teaspoon vanilla Mix all the ingredients together in a bowl except for the chocolate chips and coconut oil. Divide the mixture into 12 equal portions and roll them into balls. Place the balls on a parchment lined baking tray in the freezer for an hour. Melt the coconut oil and chocolate together in a saucepan, stirring frequently. When the balls are set properly, remove them from the freezer and dip into the melted chocolate. Place the chocolate drops back on the baking tray and return to the freezer to allow the chocolate to harden. Eat and enjoy! 28

Chocolate Mousse: SIMPLE PALEO DESSERTS COOKBOOK Yields: 2 Servings (Nutrition Facts per Serving: Serving Size: 1 Ramekin; Calories: 1,023; Total Fat: 65.4g; Cholesterol: 12mg; Sodium: 75mg; Carbohydrates: 115.8g; Protein: 13.2g) Ingredients: 2 cups coconut cream 1 cup dates pitted and cut in half 150g dark chocolate grated and melted ½ cup cocoa powder 2 tablespoons coconut milk 2 teaspoons vanilla extract Place the dates in a bowl with 2 tablespoons of coconut milk and blend with a stick blender. Strain this mixture through a fine sieve to get rid of the bits of date skin. Now add the coconut cream, cocoa powder, melted chocolate and vanilla and blend until smooth and well combined. Keep beating until you get a mousse-like texture. Divide the mousse into 2 ramekins and place in the fridge to chill for a few hours before serving. Absolute decadence! 29

Chocolate Pudding: SIMPLE PALEO DESSERTS COOKBOOK Yields: 4 Servings (Nutrition Facts per Serving: Serving Size: 1 Cup; Calories: 546; Total Fat: 44.9g; Cholesterol: 7mg; Sodium: 109mg; Carbohydrates: 27.2g; Protein: 9.9g) Ingredients: 2 cups coconut milk 4 oz. dark chocolate roughly chopped 6 tablespoons chia seeds 2 tablespoons cocoa powder 2 teaspoons vanilla essence 1 teaspoon cinnamon Place the coconut milk, dark chocolate and cocoa powder in a saucepan over a medium heat. Stir and heat the milk until the chocolate is completely melted and the cocoa powder has been absorbed. Remove from the heat and stir in the vanilla essence and chia seeds. Stir continuously until the pudding starts to thicken. If you stop stirring the chia seeds will congeal and stick together so stir patiently! Pour the pudding into serving cups, sprinkle with cinnamon and place in the fridge to chill for at least an hour or until the mixture is very thick. Serve with coconut whipped cream and devour! 30

Chocolate Toffee Squares: Yields: 24 Squares (Nutrition Facts per Serving: Serving Size: 1 Square; Calories: 79; Total Fat: 4.2g; Cholesterol: 0mg; Sodium: 103mg; Carbohydrates: 9.8g; Protein: 1.4g) Ingredients: ½ cup almond butter ½ cup maple syrup ½ cup dark chocolate chips 1 oz. square of dark chocolate ¼ cup palm sugar ¼ cup water 1 teaspoon vanilla essence 1 teaspoon coconut oil Line a baking sheet with parchment paper. Place the palm sugar, maple syrup and water into a saucepan and bring to the boil over a medium heat, stirring frequently. Allow to boil until a candy thermometer reads 285 degrees. Remove the toffee from the heat and stir in the almond butter and the vanilla. Pour the mixture onto the parchment lined baking tray and spread it out into an even layer. The toffee thickens fast so you need to work quickly. Use a knife that is well 31

greased to score the toffee while it is still warm into bite sized pieces, then set aside to cool for about 3 hours. When the toffee is almost cool, melt the coconut oil and chocolate together in the microwave. Do this slowly in the microwave in 30 second increments so it doesn t burn and stir at every interval. Now carefully pick up a piece of toffee between 2 forks and dip it into the melted chocolate taking care to ensure that it is coated on all sides. Set the coated toffee back on the baking tray and allow the chocolate to set. When firm, transfer to an airtight container and store in the fridge. Eat as desired, but be warned, these are seriously addictive! 32

Crust-less Apple Pie: SIMPLE PALEO DESSERTS COOKBOOK Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: 82g; Calories: 162; Total Fat: 12.1g; Cholesterol: 61mg; Sodium: 185mg; Carbohydrates: 12.2g; Protein: 3.2g) Ingredients: 2 cups apples peeled and diced 1 cup almond flour ¼ cup maple syrup ¼ cup coconut oil ¼ cup coconut milk 3 eggs 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon vanilla essence Preheat the oven to 350 o F and grease a baking dish with some olive oil. Mix all the ingredients together in a large mixing bowl until well combined. Pour the batter into the prepared baking dish and bake for 30 minutes or until a toothpick inserted into the middle comes out clean. Serve warm with whipped coconut cream. So easy, so tasty! 33

Decadent Chocolate Brownies: Yields: 16 Brownies (Nutrition Facts per Serving: Serving Size: 1 Brownie; Calories: 188; Total Fat: 12.1g; Cholesterol: 41mg; Sodium: 110mg; Carbohydrates: 18.1g; Protein: 5.4g) Ingredients for the Cake: 1 avocado 4 eggs 1 cup sweet potato puree ½ cup almonds - chopped ½ cup cocoa powder ½ cup homemade applesauce (or unsweetened if store bought) ¼ cup date paste ¼ cup almond flour 2 tablespoons arrowroot flour 1 teaspoon baking soda 1 teaspoon vanilla essence Ingredients for the Topping: ½ cup almond butter ½ cup coconut milk 34

¼ cup date paste ¼ cup cocoa powder SIMPLE PALEO DESSERTS COOKBOOK 4 tablespoons raw honey Preheat the oven to 375 o F and line a square baking pan with parchment paper taking care to leave enough so that it overlaps the sides of the pan. Add all the wet ingredients for the cake into the bowl of a food processor and blend until smooth. Mix all the dry ingredients together in a bowl and slowly add them to the food processor and process until smooth. Lastly add the almonds and pulse a few times just to combine them. Pour the batter into the baking pan and smooth it out into an even layer with a spatula. Bake in the oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownie cake to cool on a wire rack for about 20 minutes and then place it in the fridge to cool completely. While the cake is cooling, prepare the topping. Add all the ingredients into the food processor and blend until smooth and creamy. Pour it over the cooled brownies and spread it out evenly with a spatula. Place the brownies back in the fridge for about 8 hours to chill, then cut into squares and serve. There will be no leftovers you have been warned! 35

Easy Freezy Lemon Bars: Yields: 18 Bars (Nutrition Facts per Serving: Serving Size: 1 Bar; Calories: 255; Total Fat: 19.4g; Cholesterol: 73mg; Sodium: 31mg; Carbohydrates: 18.5g; Protein: 4.9g) Ingredients for the Crust: 2 cups almonds 2 eggs ½ cup coconut oil melted ½ cup raw honey Ingredients for the Topping: 1 cup lemon juice ½ cup coconut oil ½ cup raw honey ¼ cup lemon zest 6 eggs To make the topping whisk the eggs, honey and lemon juice together. Pour the mixture into a saucepan and heat slowly over a medium heat stirring continuously. When the mixture is warm, add the coconut oil. Keep stirring until the coconut oil melts and the mixture starts to bubble and 36

thicken. Remove from the heat and transfer to a bowl. Place in the fridge to chill. To make the crust place the almonds into a food processor and blend until finely chopped. Do not over blend you do not want to make flour. Place the almond pieces in a mixing bowl with the rest of the ingredients and stir well to combine. Grease a baking dish with some olive oil and press the crust down into the dish in an even layer. Bake in a 400 o F oven for 20 minutes. Allow the crust to cool down completely. When the crust is cool, spread the lemon topping over the crust and sprinkle with the lemon zest. Cut into squares and place in the freezer until you are ready to serve them. Eat up and make your peace with seconds! *Note these can be stored in the fridge if you prefer. 37

Fried Bananas and Ice Cream: Yields: 4 Servings (Nutrition Facts per Serving: Serving Size: 310g; Calories: 740; Total Fat: 60.8g; Cholesterol: 0mg; Sodium: 32mg; Carbohydrates: 49.6g; Protein: 10.4g) Ingredients for the Ice Cream: 28 oz. coconut milk ¼ cup almond butter ¼ cup raw honey 2 tablespoons cinnamon 2 teaspoons vanilla essence Ingredients for the Topping: 2 bananas sliced 2 tablespoons almond butter 1 teaspoon cinnamon 1 teaspoon palm sugar 1 teaspoon lemon juice Place the ingredients for the ice cream into a saucepan and gently heat until well combined. Do not let the mixture boil. When the mixture is smooth and well mixed, pop it in the freezer to cool down completely. When it is cool, put it in the 38

ice cream maker and allow to thicken. While your ice cream churns, make your topping. Add the topping ingredients to a non-stick pan over a medium heat and allow to cook until the bananas are soft and caramelized. Scoop the ice cream into serving bowls and top with the fried bananas. Eat immediately. Positively sinful! 39

Fruit and Nut Cake Bars: Yields: 6 Bars (Nutrition Facts per Serving: Serving Size: 1 Cake Bar; Calories: 395; Total Fat: 32.1g; Cholesterol: 82mg; Sodium: 43mg; Carbohydrates: 25.2g; Protein: 6.9g) Ingredients: 2 cups almond flour 1 cup coconut milk ½ cup maple syrup ½ cup dried cranberries 1/3 cup coconut oil melted ¼ cup shredded coconut ¼ cup chopped pistachios 3 eggs Preheat the oven to 350 o F and line a square baking pan with parchment paper making sure there is enough excess to extend over the sides. Mix all the wet ingredients together and then add the flour and coconut. Mix until a smooth batter is formed and then stir in the cranberries and pistachios. Pour the batter into the prepared tin and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before removing from the tin. You need to be 40

very gentle when removing the cake from the tin as it can crack easily. When the cake is cool, cut it into squares. Serve immediately and enjoy! 41

Fruity Pie: Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 264; Total Fat: 22.8g; Cholesterol: 94mg; Sodium: 30mg; Carbohydrates: 12.8g; Protein: 4.7g) Ingredients for the Crust: 2 cups almond flour ½ cup lard or ghee melted 1 teaspoon cinnamon Ingredients for the Filling: 2 cups strawberries sliced 2/3 cup coconut milk 2 ripe bananas 3 eggs beaten 2 tablespoons lemon juice 1 teaspoon vanilla essence 1 teaspoon cinnamon Mix all the ingredients for the crust together until well combined and then press the mixture into the bottom of a pie dish to form a pie crust. Add the bananas, vanilla and lemon juice to the food processor and blend until smooth. Now add 42

the coconut milk and eggs and continue to blend until well mixed. Pour the filling into the pie crust, sprinkle with cinnamon and bake in a 350 o F oven for 30 minutes or until the filling is set. Allow the pie to cool down completely and then decorate the top with the sliced strawberries. Slice and serve with whipped coconut cream. Simply superb! 43

FUDGE!!! Yields: 12 Squares (Nutrition Facts per Serving: Serving Size: 1 Square; Calories: 94; Total Fat: 6.6g; Cholesterol: 0mg; Sodium: 2mg; Carbohydrates: 8.4g; Protein: 1.9g) Ingredients: 1 very ripe banana 4 tablespoons cocoa powder 4 tablespoons almond butter 4 tablespoons coconut butter 2 tablespoons raw honey Place all the ingredients into the blender and process until well combined. Spoon the batter into a square dish and smooth it out with a spatula. Place it in the fridge to firm up. When firm, cut into squares and eat as desired. Absolute sinful decadence! 44

Ice Cream and Chocolate Crunch: Yields: 1 Serving (Nutrition Facts per Serving: Serving Size: 207g; Calories: 395; Total Fat: 28.1g; Cholesterol: 0mg; Sodium: 12mg; Carbohydrates: 36.8g; Protein: 6.2g) Ingredients for the Chocolate Crunch: 1 tablespoon cocoa powder ½ tablespoon coconut oil Ingredients for the Ice Cream : 1 ripe banana 4 tablespoons coconut milk 1 teaspoon vanilla essence ¼ teaspoon cinnamon Ingredients for the Topping: 2 tablespoons slivered almonds Place the banana into the food processor and pulse a little to break it down. Add the rest of the ingredients and process until smooth. While the ice cream is processing, melt the coconut oil in the microwave for 20 seconds. Remove and stir in the cocoa powder. Now you have to work quickly. When the ice cream is smooth scoop it into a bowl and drizzle the coconut oil and cocoa powder mixture over the 45

top. It immediately turns hard and will be crunchy. Sprinkle some slivered almonds over the top and serve immediately. Absolutely delightful! 46

Lemon Meringue Tartlets: Yields: 12 Tartlets (Nutrition Facts per Serving: Serving Size: 1 Tartlet; Calories: 238; Total Fat: 15.3g; Cholesterol: 120mg; Sodium: 107mg; Carbohydrates: 22.2g; Protein: 5.3g) Ingredients for the Crust: ¼ cup + 2 tablespoons almond flour 2 eggs 30 ml coconut oil - melted Ingredients for the Filling: ½ cup grass-fed butter 6 tablespoons honey 4 eggs 1 egg yolk Juice of 4 lemons Zest of 1 lemon Ingredients for the Meringue: ½ cup honey ¼ cup water 3 egg whites 47

1 teaspoon vanilla essence To make the crust blend all the ingredients together in the food processor until it forms a ball of dough. Divide the pastry into 12 equal sized pieces and press them into a wellgreased muffin tin to form pastry shells. Bake in a 350 o F oven for 10 minutes or until they are just starting to brown. Set aside to cool completely. To make the filling set up a double boiler on the stove and bring the water in the pot underneath to a simmer over a medium heat. Melt the butter in the bowl stirring constantly with a wooden spoon so that it doesn t brown. Stir in the honey and lemon juice and mix well. Do not let the mixture come to the boil and stir in the eggs and egg yolk. Keep stirring until the mixture starts to thicken, then remove from the heat and stir in the lemon zest. To make the meringue heat the honey and water in a saucepan over a medium heat until it comes to a simmer. Keep it simmering until a candy thermometer inserted into the pot reads 235 o F. While the honey reaches temperature, whisk the egg whites with a hand held beater until soft peaks form. Now slowly pour in the hot syrup and continue to beat until stiff peaks form. Add the vanilla and continue to beat for a further 3 minutes until it has been properly incorporated. To assemble the tartlets fill each pastry shell with the lemon filling. Then fill a piping bag with the meringue and pipe it on top of each tartlet. Place the tartlets back into the oven and allow the meringue topping to brown slightly. Do not take your eyes off the oven the meringue browns very 48

quickly and can burn easily. Remove from the oven and set on a wire rack to cool before serving. These can be served at room temperature or chilled in the fridge first. Very moreish! 49

No Bake Chocolate Cream Pie: Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 490; Total Fat: 35.5g; Cholesterol: 2mg; Sodium: 19mg; Carbohydrates: 45.1g; Protein: 9.4g) Ingredients for the Crust: 1 cup almond flour ½ cup cocoa powder 4 tablespoons maple syrup 1 teaspoon vanilla essence Ingredients for the Filling: 2 cups cashews soaked for an hour 1 cup cocoa powder ½ cup maple syrup (or to taste) ½ cup water ½ cup coconut oil 2 teaspoons vanilla 2 oz. dark chocolate - grated 50

To make the crust throw all the ingredients into the food processor and blend until combined. Press the crust mixture down into a pie dish and set aside. To make the filling - place the soaked cashews, maple syrup, vanilla and water into the food processor and blend until creamy. Add the cocoa powder and blend well. Slowly pour in the coconut oil while the food processor is still running and blend until the mixture is smooth. Scoop the filling on top of the crust and smooth it out with a spatula. Pop the pie in the freezer for a few hours to set. When you are ready to serve it, garnish it with some grated chocolate and serve with some whipped coconut cream. Devour and wonder why you didn t make 2! 51

Nutty Caramel Bars: SIMPLE PALEO DESSERTS COOKBOOK Yields: 6 Bars (Nutrition Facts per Serving: Serving Size: 1 Bar; Calories: 365; Total; Fat: 30.2g; Cholesterol: 27mg; Sodium: 119mg; Carbohydrates: 15.7g; Protein: 11.1g) Ingredients for the Crust: 1 cup almond butter 1 cup almond flour 1 egg beaten 2 tablespoons raw honey 1 teaspoon vanilla essence ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon nutmeg Ingredients for the Caramel: 12 medjool dates pitted and soaked in water for an hour 6 tablespoons coconut milk 4 tablespoons water 2 teaspoons vanilla essence 52

Mix all the ingredients for the crust together in a large mixing bowl until well combined. Grease a loaf tin with some olive oil and press the crust mixture into the bottom. Bake in a 375 o F oven for 30 minutes or until a toothpick inserted in the middle comes out clean. Now make the caramel. Add all the caramel ingredients to the food processor and blend until a caramel forms. When the crust is done baking, allow it to cool down for 20 minutes and then spread the caramel on top. Place it in the fridge for an hour to allow the caramel to set. Slice into bars and gobble it all up! YUM! 53

Paleo Apple Crumble: SIMPLE PALEO DESSERTS COOKBOOK Yields: 6 Servings (Nutrition Facts per Serving: Serving Size: 232g; Calories: 345; Total Fat: 23.2g; Cholesterol: 0mg; Sodium: 6mg; Carbohydrates: 36.6g; Protein: 2.2g) Ingredients: 4 apples peeled, cored and sliced 2 cups almond flour 1 cup unsweetened applesauce ½ cup coconut oil melted 4 tablespoons raw honey 4 teaspoons cinnamon 3 teaspoons vanilla essence 1 teaspoon freshly ground nutmeg Place the sliced apples in an oven proof baking dish and sprinkle with 2 teaspoons of cinnamon. Spread the applesauce on top and set aside. Mix the flour with the remaining teaspoon of cinnamon and the nutmeg and set aside. In another bowl mix the honey, vanilla and melted coconut oil. Add the wet ingredients to the dry ingredients and stir together until you have a crumbly mixture. Spread the crumble over the top of the applesauce and cover the 54

dish with foil. Bake in a 350 o F oven for 45 minutes or until the apples are soft and bubbling. Remove the foil and bake for a further 5 10 minutes until the top browns. Allow to cool and serve with whipped coconut cream. WOW! 55

Pineapple Upside-Down cake: Yields: 10 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 180; Total Fat: 11.2g; Cholesterol: 33mg; Sodium: 80mg; Carbohydrates: 20.5g; Protein: 2.5g) Ingredients: 1 pint fresh pineapple chopped 1 ¼ cup almond flour ½ cup coconut milk ¼ cup raw honey ¼ cup coconut oil melted 2 eggs 4 tablespoons maple syrup 1 tablespoon cinnamon 1 teaspoon vanilla essence ½ teaspoon baking powder ½ teaspoon baking soda Preheat the oven to 375 o F and grease a cake tin with some olive oil. Mix the coconut oil and maple syrup together and coat the bottom of the cake pan with it. Now add the pineapple and spread the pieces out so that they cover the 56

bottom of the pan. Place the cake tin in the oven for 6 minutes. Now add the rest of the ingredients to a large mixing bowl and stir together well. Remove the cake pan from the oven and pour over the cake batter. Return the pan to the oven and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow the cake to cool down. Run a knife around the edge of the cake pan to loosen the cake. When the cake pan is cool enough to handle, place a plate upside down on top of the cake pan and quickly flip them over. The plate is now on the bottom and the pineapple will be on the top. Gently remove the cake pan and voila! Pineapple upside down cake Paleo style. Eat and enjoy! 57

Primal Popsicles: SIMPLE PALEO DESSERTS COOKBOOK Yields: 12 Popsicles (Nutrition Facts per Serving: Serving Size: 1 Popsicle; Calories: 114; Total Fat: 7.3g; Cholesterol: 0mg; Sodium: 60mg; Carbohydrates: 9.9g; Protein: 1.2g) Ingredients for the First Layer: 2 cups coconut water 1 cup strawberries pureed 3 tablespoons lemon juice 1 tablespoon lemon zest Ingredients for the Middle Layer: 2 cups chopped pineapple 1 ½ cups coconut milk Ingredients for the top Layer: 2 cups coconut water 1 cup kiwi fruit pureed 3 tablespoons lime juice 1 tablespoon lime zest Arrange the plastic cups you are going to freeze the popsicles in on a baking tray and clear a space in the 58

freezer. Mix all the ingredients together for the first layer and divide the mixture evenly between the cups. Place in the freezer until solid and then assemble the next layer. Divide the chopped pineapple between the cups and top with coconut milk. Return to the freezer until the middle layer is partially frozen and then gently slide one Popsicle stick into each cup. Return to the freezer until the middle layer is solid. Now assemble the final layer. Mix all the ingredients for the third layer together and evenly distribute it among the cups. Freeze the last layer until solid. When you are ready to eat a Popsicle, simple allow it to sit at room temperature for a few minutes so you can get it out the cup. Eat it quickly before it melts! 59

Pumpkin Pie Cookies: SIMPLE PALEO DESSERTS COOKBOOK Yields: 12 Cookies (Nutrition Facts per Serving: Serving Size: 1 Cookie; Calories: 147; Total Fat: 11.5g; Cholesterol: 0mg; Sodium: 56mg; Carbohydrates: 11.2g; Protein: 1.1g) Ingredients: 2 cups almond flour ½ cup maple syrup ½ cup pumpkin puree ½ cup coconut oil melted 1 tablespoon cinnamon 1 tablespoon vanilla essence ½ teaspoon baking soda ½ teaspoon salt Preheat the oven to 350 o F and line a baking tray with parchment paper. Place all the ingredients in a bowl and blend together with a hand held mixer. Scoop about 2 tablespoons of batter onto the parchment paper per cookie and bake for 30 minutes. Allow to cool on a wire rack before serving. It doesn t get easier than this! 60

Strawberry Swirl Cupcakes: Yields: 12 Cupcakes (Nutrition Facts per Serving: Serving Size: 1 Cupcake; Calories: 276; Total Fat: 14.1; Cholesterol: 55mg; Sodium: 138mg; Carbohydrates: 37.3g; Protein: 4.1g) Ingredients for the Cakes: 3 cups almond flour 1 cup honey ½ cup strawberries finely chopped ½ cup coconut oil melted 4 eggs 2 teaspoons vanilla essence 1 teaspoon baking soda Ingredients for the Frosting: 2 egg whites ½ cup honey 2 tablespoons pureed strawberries ¼ teaspoon lemon juice Preheat the oven to 325 o F and line a muffin tray with paper cups. Combine all the cake ingredients in a food processor 61

except for the strawberries and blend until smooth. Pour out into a mixing bowl and stir in the strawberries. Divide the mixture into the cupcake liners and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Place the cakes on a wire rack and allow them to cool down completely before frosting. To make the frosting bring the honey to a boil in a saucepan over a medium heat. While the honey comes to a boil, beat the egg whites and lemon juice with a hand held beater until soft peaks form. Now slowly pour the hot honey into the egg whites and continue to beat for about 10 minutes. The frosting should be cool to touch before you stop beating. Now gently fold in the pureed strawberries with a spatula. Fill a piping bag with the frosting and pipe it onto the cupcakes in a swirl pattern. Tuck in! *store the frosted cupcakes in an airtight container. 62

Streusel Cake: SIMPLE PALEO DESSERTS COOKBOOK Yields: 6 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 491; Total Fat: 35.1g; Cholesterol: 129mg; Sodium: 104mg; Carbohydrates: 42.5g; Protein: 9.2g) Ingredients for the Cake: 1 ½ cups almond flour ½ cup raw honey ½ cup almond milk ¼ cup olive oil 4 eggs 2 teaspoons baking powder Pinch of salt Ingredients for the Streusel: 1 cup chopped almonds ¼ cup grass fed butter 4 tablespoons honey 2 teaspoons cinnamon 1 teaspoon almond flour 63

Mix all the ingredients for the cake together in a bowl until a smooth batter is formed. Grease a square baking pan with a little olive oil and pour in half the cake batter. Now mix all the streusel ingredients together in a bowl. Place half the streusel on top of the cake batter in the pan. Add the remaining cake batter and then top with the rest of the streusel. Bake in a 350 o F oven for 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool, slice and serve. Go to heaven Yum! 64

Stuffed Apples Dipped in Chocolate: Yields: 8 Servings (Nutrition Facts per Serving: Serving Size: ¼ Apple; Calories: 248; Total Fat: 15.3g; Cholesterol: 2mg; Sodium: 9mg; Carbohydrates: 26.1g; Protein: 4.2g) Ingredients: 2 large apples ½ cup almond butter ½ cup dark chocolate pieces 4 tablespoons raw honey 2 tablespoons coconut oil 1 tablespoon cinnamon Cut the apples in half and scoop out the core and half of the flesh. You need to do this carefully so that the apples don t break. Soften the almond butter in the microwave for a few seconds and then scoop it into the apple halves, completely filling them. Place the apple halves on a plate in the freezer for 30 minutes until the butter is set. Now melt the chocolate. You can do this in the microwave or in a double boiler on the stove. Once the chocolate is melted, stir in the coconut oil and mix well. Remove the apples from the freezer and using a very sharp knife cut each half into 4 wedges. Dip each wedge into the melted chocolate about halfway, then place them onto a parchment lined baking tray. When all the apple 65

slices have been dipped in chocolate sprinkle them with cinnamon and then place them back into the freezer for 20 minutes so the chocolate can get hard. Store in the fridge until needed. Once you start eating them you won t be able to stop! 66

Swiss Roll ala Paleo: SIMPLE PALEO DESSERTS COOKBOOK Yields: 6 8 Servings (Nutrition Facts per Serving: Serving Size: 1 Slice; Calories: 391; Total Fat: 23.2g; Cholesterol: 0mg; Sodium: 83mg; Carbohydrates: 46.6g; Protein: 3.8g) Ingredients for the Cake: ¾ cup coconut milk ½ cup sweet potato puree 1/3 cup almond flour sifted ¼ cup raw honey 4 tablespoons cocoa powder 2 tablespoons coconut oil melted 2 tablespoons ground flax seeds 1 tablespoon vanilla essence ¼ teaspoon baking soda Ingredients for the Filling: 1 cup coconut cream ½ cup pureed raspberries ½ cup raw honey ¼ cup water 67

1 tablespoon vanilla essence To make the cake add the sweet potato, milk, honey, coconut oil, vanilla and baking soda to the food processor and blend together until smooth. Then add the ground flax seeds and mix. Transfer the mixture to a bowl and add the flour and cocoa powder. Mix together well with a hand held mixer until a dough forms. Scoop the dough onto a piece of parchment paper and roll it out into a rectangle shape that will fit onto a baking tray. You can use your hands to help you make it into the right shape. Place the parchment on a baking tray and bake at 350 o F for 30 minutes. *NOTE the cake will not seem cooked, but remove it from the oven anyway after 30 minutes and set it on a wire rack to cool down completely. If it is not properly cool it will melt the filling. To make the filling Combine all the ingredients together in a mixing bowl. Do not refrigerate the filling as it will not spread properly. To assemble to Swiss roll lay the cake out on a clean work surface. Spread the filling over the whole cake in an even layer and then gently roll it up. Slice and serve. YUMMY! 68

Triple Fruit Trifle: SIMPLE PALEO DESSERTS COOKBOOK Yields: 6 Servings (Nutrition Facts per Serving: Serving Size: 1 Sundae Glass; Calories: 160; Total Fat: 6.1g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrates: 26.9g; Protein: 1.9g) Ingredients: 4 apples peeled, cored and diced 2 cups blackberries 2 cups strawberries quartered ½ cup coconut cream ¼ cup water 2 tablespoons chopped almonds 1 teaspoon vanilla essence 1 teaspoon cinnamon Place the blackberries in the blender and lightly pulse in short bursts until they just start to break down (they should still be quite chunky). Now place the apples, cinnamon and water in a saucepan and gently cook them over a medium heat until the apples form a thick sauce. This should take about 20 minutes. Remove the apples from the heat and allow to cool down completely. Mix the vanilla essence with the coconut cream and set aside. Now assemble the trifles in 69

sundae glasses. First place a spoon of blackberries in the bottom, then some coconut cream, fresh strawberries and lastly some apple sauce. Repeat the layers once more and finish off with a sprinkle of chopped nuts on top. Allow to chill in the fridge and then serve. Delicious! 70

CONCLUSION Paleo as a lifestyle choice just simply makes good sense! Don t be caught out in the grips of a life threatening illness and be haunted by the would haves, could haves and should haves. Why would you want to pollute your body with ingredients that are going to make you sick when everything you previously enjoyed eating can be modified into equally tasty, but much healthier Paleo versions? There really is no excuse. Besides, what other diet allows you to eat dessert because it s healthy? That alone should make a convert out of you! There is no downside to Paleo, so get cooking, get baking and get eating I guarantee you will enjoy devouring these recipes as much as I did! 71