Paleo Almond Buck Eyes

by drpaul

Dr. Paul’s Paleo Almond Buck Eyes

This incredible recipe was first created by and served to me on Thanksgiving by the lovely Kristen Wilson of Santa Barbara. I’ve changed the recipe (from butter to coconut oil, added shredded coconut and the cacao nibs). I love treats as much as the next person, but I’ve now disciplined myself to eating only healthy treats. This is my new favorite – satisfying, rich, and high in protein, fat and calories. It’s worth the effort to make them, for sure.    -  Dr. Paul

1 jar raw almond butter (available at Trader Joe’s)
1-1/4 cups almond flour (approx. 1/2 bag of TJ’s almond meal)
1 cup organic shredded coconut
1/4 cup raw cacao nibs
1 cup organic virgin coconut oil, melted
1/8 cup pure maple syrup or raw honey (optional)
2 teaspoons vanilla
Quality dark chocolate [I use three packages of Lindt 85% available at WalMart, Walgreens, etc.]

    • Melt coconut oil; then add maple syrup or honey, and vanilla
    • In large mixing ball, combine raw almond butter, almond meal, cacao nibs, coconut and liquid coconut oil with sweetener and vanilla (all ingredients except chocolate)
    • After mixing, pour into silicone ice cube trays (meaning they’re flexible to ‘pop’ out pieces once frozen. Or, place bowl in freezer or refrigerator for 1+ hours to allow mixture to harden.
    • Pop out dome-shaped stage-1 buck eyes (if using the ice cube tray method); or, using a spoon or melon baller and hand ‘shaping’, scoop to make small (1″) balls and place on wax paper on a cookie sheet
    • Place cookie sheet with balls back into freezer (can be made ahead and stored)
    • Melt chocolate over double boiler (keep flame on low – be careful to not let the water boil)
    • Using tongs, dip each almond ball into melted chocolate and put back on waxed cookie sheet
    • When finished, put cookie sheet with balls back into fridge/freezer to harden.
    • Transfer to plastic ware and keep refrigerated (they go great with fresh berries)

Almond Lemon Macaroons

by MJ

By far, one of my most popular potluck treats! – MJ

1 cup raw almonds
1 tsp lemon rind
1/8 tsp vanilla bean
agave to taste
shredded coconut

  • grind almonds in food processor till fine.
  • add almonds, lemon and vanilla to bowl and mix.
  • add agave until mixture becomes sticky.
  • roll into small balls and cover with shredded coconut!

MJ’s Raw Chocolate Cake

by admin

For cake base:
1 cup walnuts
1 cup pecans
1 cup dates, pitted
1/4 cup raw cacao powder

For cake icing:
1/2 cup cacao powder
1/4 cup coconut oil
1/4 cup agave nectar

  • For Base: Combine walnuts and pecans in food processor until fine. Add dates and cacao powder. Remove from processor and with your hands, shape into cake (1 or 2 layers!)
  • Mix icing ingredients by hand in small bowl. When smooth, cover cake, refrigerate until firm, and enjoy!

Paleo Coconut Walnut Bread

by admin

1 cup Almond Meal
1/2 cup Coconut Flour
1 tsp baking powder
2 Eggs
1/2 cup shredded Coconut
1 cup Coconut Milk
1 cup Walnuts
1/2 cup Coconut Oil
1/2 cup Honey
1 tsp baking powder

  •  Blend together eggs, coconut milk, coconut oil and honey.
  • Combine coconut flour, almond meal, baking powder and shredded coconut flakes.
  • Combine liquid and dry ingredients.  Whisk thoroughly into batter until there are no lumps.
  • Pour ingredients into greased (you can use coconut oil here) 9x5x3 inch or smaller loaf pan and bake at  (350F) for 40 – 50 minutes.
  • Remove bread from loaf pan  and cool on rack.

 

Raw Cherry Pie

by MJ

Crust
3 cups macadamia nuts
1/8 tsp sea salt
(set aside part of this crust for lattice)

Filling
18 oz pitted cherries, chopped, as well as…
11 1/2 oz pitted cherries
1 1/4 oz irish moss (this serves as a thickener)
1/2 c lemon juice
1/2 c agave
4 TBS vanilla extract
1/8 tsp sea salt

For Crust

  • Combine ingredients in food processor. When mixed well, scoop into pie pan and press firmly down allowing mixture to cover the dish, including up the sides (don’t forget to set some aside for the lattice)

For Filling

  • Combine all ingredients, leaving aside the 18 oz of chopped cherries.
  • Once blended well, pour into bowl and mix in chopped cherries.
  • Pour entire mixture over pie crust, and allow to set in fridge or freezer.

Bonfire Chocolate Mousse

by admin


1 large very ripe banana
2 small ripe avocados
1/3 cup cacao or unsweetened cocoa powder
3-4 tablespoons raw honey (or substitute maple syrup, Stevia, or agave nectar)
1 tsp vanilla extract)
Chopped nuts, cacao nibs or unsweetened organic coconut (optional)

  • I food processor, blend avocado, bananas and honey until smooth
  • Add in cacao powder and vanilla extract and blend until mixed
  • Adjust the amount of cocoa or honey to your tastes.
  • Sprinkle with nuts or other topping if desired
  • Enjoy immediately, or chill for later

Dr. Paul’s Pumpkin Pie [video]

by admin

Watch Dr. Paul and his daughter Hope make this delicious pumpkin pie made with a nut crust instead of a traditional crust (so it’s gluten free!) It’s easy to double this recipe and make two pies if you have company.

PREHEAT OVEN TO 425 F

NUT CRUST (make this first)
1 cup raw walnuts
1/2 cup raw almonds
6-8 dates, pitted
1 teaspoon grapeseed or coconut oil

  • Add nuts and dates to food processor and blend/process until granular
  • Press nut/date mixture into deep pie dish (lightly oiled with grapeseed or coconut oil) and slightly up the sides

PUMPKIN FILLING
1 can organic pumpkin
2 eggs, beaten
1 cup organic heavy cream (no rBGH – recombinant bovine growth hormone) or use NON-DAIRY SUBSTITUTE: 1 cup coconut milk (not “lite” but regular coconut milk)
2-1/2 teaspoons pumpkin pie spice (or use individual spices in amounts listed on can of pumpkin)
1/2 teaspoon sea salt
1/2 cup organic raw honey or pure maple syrup

  • Mix all ingredients in medium-large mixing bowl
  • Pour into deep pie dish over nut crust
  • Bake at 425 F for 15 minutes, then lower temperature to 350 F and bake for 40 more minutes

FRESH WHIPPED CREAM (optional)
1 cup heavy cream
1 tablespoon sugar
2 teaspoons vanilla extract

  • Place cream, sugar and vanilla into medium glass or copper mixing bowl
  • Beat until peaks form – don’t overbeat

Paleo Pumpkin Pie

by admin

Crust

1/2 cup hazelnuts
1 cup pecans
4 Tablespoons melted, organic, grass-fed butter
Pinch of sea salt

Preheat oven to 350 degrees. Place the nuts in a food processor and process until the nuts are a flour-like or almond meal-like consistency. Pour into a small mixing bowl, add the butter and salt, and mix into a thick dough. Using your hands, spread evenly into a pie pan.  Bake for 10 minutes.

Filling

1 – 14 oz. can of organic pumpkin puree (nothing added, just pumpkin)
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh grated ginger
2 eggs
1/2 cup raw organic honey
1/2 cup coconut milk

While the crust is in the oven, whisk all of the pie filling ingredients together.  Pour into the curst that has been baked for 10 minutes, return to the oven and bake for and additional 45 minutes. Thanks to Every Day Paleo for the recipe!

Raw Chocolate Coconut Macaroons

by admin

These macaroons always create a buzz because they are so rich, delicious and healthy. Skip the nuts and substitute coconut flour for almond flour if nut allergies are a concern.

3 cups shredded coconut
1 cup chopped walnuts [skip with nut allergies]
1/2 cup almond flour (1 cup if adding walnuts – skip with nut allergies)
1 cup unsweetened cocoa powder (1-1/4 if adding walnuts)
1/2 cup pure maple syrup (3/4 cup if adding walnuts)
1/2 cup coconut oil (warmed to liquid – 3/4 cup if adding walnuts)
1/2 tablespoon real vanilla extract
1/4 teaspoon sea salt

  • Combine coconut, cocoa powder, salt and optional almond flour, and walnuts in a large bowl and mix thoroughly
  • Warm the coconut oil to liquid
  • Mix maple syrup, coconut oil, and vanilla extract
  • Combine the wet and dry ingredients and mix completely using wooden spoon
  • Let sit at room temperature for 5-10 minutes to let the allow the oil and liquids to soak into mix
  • Using a small ice cream scoop or spoon (or use your hand) to form into 1”-2” balls onto a cookie sheet lined with parchment paper; cover with plastic wrap
  • Place into the refrigerator or freezer to “set” (solidify) 10– 20 minutes
  • Keep refrigerated or frozen; coconut oil is a solid at room temperatures, it will melt at about 76°F.
  • Serve cold or put out a few minutes early to let them warm up to just below room temp (still slightly cool) which helps the flavor; if they get warm, they get pretty gooey, but still delicious – just not great in the car with kids