25

Kickass Paleo Desserts

Disclaimer

No part of this book can betransmitted or reproduced in anyform including print, electronic,photocopying, scanning, mechanicalor recording without the author’spermission.

All information, recipes and ideaspresented here are for educationalpurposes only. The author cannot beheld responsible for any personal orcommercial damage caused bymisinterpretation of information or

improper use of the details in thisbook.

DisclaimerTreasure of Paleo Dessert Recipes

Tiramisu

Red Velvet Cupcake

Strawberry Shortcake

Paleo Brownies

Raisin Muffins

Poached Pear Honey Glazed

Carrot and Raisin Muffin

Lemon Tart

Ginger Biscuits

Fruit Parfait

Lemon Bars

Whipped Cream Fresh Berry Tart

Fruit Cobbler

Dark Chocolate with Coconut Milk

Coconut and Pumpkin Custard Squares

Cinnamon Snickerdoodle Cookies

Chocolate Truffles

Berries with Coconut Milk and Lime

Chocolate Raspberry Cupcake

Chocolate Hazelnut Pie

Chocolate Chip Cookies

Chocolate Orange and Almond Cake

Cheesecake with Almonds and Dates

Caramel Flan Tart

Coconut-Berry CobblerConclusion

Introduction

Have you been craving sweets all theseyears because you have been on a Paleodiet? Will you be happy to find out thatnow you can satisfy your sweet-toothand have all your favorite sweet dishesthat you can make yourself in gluten-free,healthy and nutritious form? If your bodydoesn’t allow you to stick to sugaranymore, try out Paleo desserts that arenot only nutritious but also low oncarbohydrates to keep you from gainingadditional pounds.

The recipes in this book will give you afair idea of how you can personalizethese dishes and enjoy a recipe in aPaleo style that also satisfies yourhunger for sweets.

With the growing popularity of the Paleodiet, also termed as the hunter-gathererdiet, Stone Age diet, caveman diet andprimal diet, more and more people arelooking forward to replacing theirunhealthy eating habits with healthy onesthat keep them fit and active. Except forfresh ingredients and ingredients

available in the wild, sugars, refinedfoods, beans, grains, processed oil anddairy products cannot be consumed in aPaleo diet.

Keeping all this in mind, we have comeup with these amazing sweet recipes thatcan be prepared without breaking thePaleo rules.

Treasure of Paleo Dessert Recipes

‘25 Kickass Paleo Desserts’ is acomprehensive recipe book that willenable you to try out your own Paleofriendly, gluten-free and low carbdessert recipes with your personalizedtouch and choice of flavors. Check outthese delicious recipes:

Tiramisu

Ingredients – Sponge Cake

Almond flour (blanched almond meal), 8tbsp

2 eggsApple cider vinegar, ½ tspBaking powder, ½ tspLemon zest

Preparation Method – Sponge Cake

At 350°F, set the oven for preheating.Prepare the baking bowl and adjustbaking paper. In a separate bowl, whipapple cider vinegar with 2 egg whitesfor 10 minutes using an electric mixture.Mix the yolks and add them to the eggwhite mixture without deflating it. Mixlemon zest, almond flour and baking

powder and add the mixture to the eggwhite mixture. Mix and pour the contentsin the bowl to the baking tin and set tobake for 15 minutes in the oven.

Ingredients – Cream

Egg white, 1 eggApple (seedless and mashed), 1 mediumsizedApple cider vinegar, ½ tspGelatin (prepared in 2 oz. warm water),1 tsp

Preparation Method – Cream

Using a food processor, prepare pureeof apple flesh (seedless and mashed).Pour the puree on a cheese cloth placedabove a bowl and let it drain.Meanwhile, beat the egg whites in aseparate bowl.

Add apple cider vinegar to egg whitesand whip for 10 minutes with the help ofan electric mixer. Meanwhile, pour thegelatin (dissolve) to the mixture. Using awooden spoon, add the apple puree tothe mixture and mix well.

Layering Ingredients and Method

Nescafe or espresso coffee (cooled), 1cupAlmond liqueur, a splashCocoa powder (sugar-free)

Cut the cake into strips at the size of ½ x4 inches. Place half of those strips on aceramic or glass dish. Mix liqueur withcoffee. Using a spoon, add the mixture ofcoffee to the sponge cake. Next, add thecream mixture and cover the cake.Repeat the same layering technique oncemore and end up covering the wholething with cream. Dust with cocoa

generously and refrigerate for at least 4hours before serving.

Red Velvet Cupcake

Ingredients

Beet Puree*, 2 cupsMelted butter, 1 cup3 eggsAlmond flour, ¾ cupCoconut flour, ¾ cupCocoa powder, 1 cupGoat’s milk (whole), ½ cupApplesauce (unsweetened), ½ cupNatural sweetener (maple syrup, honey,etc), 1 cupGoat yogurt or Greek yogurt, 2 tspBaking powder, 2 tsp

Salt, ½ tspChocolate bar (100%, crushed), 2 oz

Cream cheese, 1 cupCinnamon, for garnishingCacao nibs sprinkles, for garnishing

Preparation Method

*To prepare beet puree, take three beets(medium sized, unpeeled) and cut offtheir stems. Wrap them up in tin foil andset them to bake for 1 hour at 400°F.When done, peel them and blend them ina processor until smooth.

Except for cinnamon, cacao nibs andcream cheese, mix all the remainingingredients well. Prepare a cupcake panwith paper cups and scoop the mixtureinto the pan. Set to bake for 20 minutesat 350°F.

Remove the cupcakes from the oven andcoat with cream cheese. Finally,sprinkle with cinnamon and cacao nibs.Your Paleo-perfect red velvet cupcakescan now be enjoyed!

Strawberry Shortcake

Ingredients

Strawberries, as many as you likeAlmond flour, 2 ½ cupsBaking powder, ½ tsp

Sea salt, ½ tspCoconut or almond oil, ¼ cupHoney or maple syrup, ¼ cup2 eggsLemon juice, 1tsp

Preparation Method

Slice all the strawberries and take onecup and blend in a processor to preparepuree. Add a few drops of maple syrupor honey in the puree. Add the slicedstrawberries in the puree and mix. Coverthe mixture and refrigerate.

For preparing the cake, set the oven forpreheating at 350°F. In a bowl, beat 2eggs, add lemon juice, oil and maplesyrup (or honey). Next, add salt, bakingpowder and almond flour to the mixture.

Mix well until all the ingredients in thebowl are properly combined and stick.Scoop the batter and drop in a bakingtray. Set to bake for 20 minutes at 350°F.Cover the warm and soft cake with thefresh berry mixture and serve.

Paleo Brownies

Ingredients

Coconut oil (solid), ½ cupCocoa powder, ½ cup

Ground cinnamon, ½ tspCoconut milk, ½ cupHoney, 2 tbsp1 EggAlmond meal, 1 cup

Preparation Method

Set the oven for preheating at 320°F. In abowl, add cocoa powder, coconut oiland cinnamon and mix well. Add almondmeal, egg, honey and coconut milk to themixture and combine all the ingredientswell.

Prepare a cake or brownie tin withbaking paper. Add the mixture to the tinand smooth the shape with the help of aspoon. Set to bake for 20 minutes at320°F. When done, remove the brownieloaf from the oven and let it cool and setthe entire brownie loaf in the fridge for 1hour.

Cut into appropriate pieces and dustwith some cocoa before you satisfy yoursweet tooth with these delicious, Paleo-perfect brownies.

Raisin Muffins

Ingredients

Butter or coconut oil (unrefined), ½ cupHoney, ½ cupSea salt, ¾ tsp6 eggsVanilla extract, 1 ½ tspCinnamon, ½ tspBaking soda (optional), ¼ tspCoconut flour, ¾ cupOrganic raisins, ½ cup

Preparation Method

Melt coconut oil or butter in a saucepanat low flame for a few minutes and set to

cool slightly. Meanwhile, in a largebowl, mix eggs, vanilla extract, salt,baking soda and cinnamon. You can usean electric blender to mix all theingredients well.

Once slightly cool, add honey to themelted butter (or oil) and stir to mix.Now add this mixture into the remainingingredients in the bowl and combineusing a mixer or blender.

Next, add coconut flour to the bowl andmix thoroughly using an electric mixer orblender, ensuring no lumps are formed.

Add the raisins to the mixture and mixwell.

Place the paper cups in the muffin tinand prepare it. Add the batter to thesecups using a spoon and set to bake for 40minutes at 325°F. Remove from the ovenand serve these delicious Paleo-fitmuffins with eggs or bacon.

Poached Pear Honey Glazed

Ingredients

1 PearWater, ¼ cupHoney, 4 tbspVanilla, 1 tsp3 ClovesAlmonds, ¼ cupOlive oil, 1 tspVanilla coconut cream or ice cream

Preparation Method

Slice the pear into ¼” equal slices anddiscard its stem and the middle. While itis not necessary, you can peel the pear ifyou like. Add water in a pan and bring to

boil. Add cloves, vanilla and 3 tbsphoney in the boiling water and stir.

Set the heat to medium and add the slicesof pear and cover. Let all the ingredientscook well for around 6 to 7 minutes.

Once the pear is tender, place the pearon a platter and keep cooking theremaining juices in the pan until theythicken properly.

Once done, pour the juices on the placeand over the fruit. In the same pan, heatoil and add almonds and cook on

medium heat until the color changes togolden. Add one tbsp of honey in thealmonds and turn off the heat.

Add these candied almonds to the platteralong with vanilla ice cream or coconutcream and serve.

Carrot and Raisin Muffin

Ingredients

Honey, ¼ cup

Coconut oil, ¼ cup6 eggsVanilla, 1 tspCinnamon, 2 tspNutmeg, ½ tspCoconut flour, ½ cupBaking soda, ½ tspSalt, ¼ tspShredded carrots, 1 cupRaisins (unsweetened), ¼ cup

Preparation Method

Set the oven to preheat at 350°F. Setmuffin liners in a muffin pan and set

aside. In a large bowl, mix togetherhoney and coconut oil. Add vanilla andeggs and whisk together.

In another bowl, mix cinnamon, coconutflour, baking soda, nutmeg and salt. Addthis dry mixture to the wet ingredientsand mix until it becomes one body. Addraisins and shredded carrots in themixture.

Now fill up ¼ of cup in the muffin panwith the batter and set to bake for 25minutes. Enjoy the perfect Paleo carrotand raisins muffins.

Lemon Tart

Ingredients – Pastry

Almond meal, 1 cupLemon juice, 3 tbsp4 dates

FillingLemon Juice, 6 tbspLemon rind, 1 finely gratedHoney, 1 tbsp2 eggs

Preparation Method

Set the oven to preheat at 350°F. Addalmond meal, lemon juice and dates in ablender and blend until mixed

thoroughly. Prepare the muffin tray byplacing muffin liners. Scoop out thebatter in each cup at the bottom and thesides to make a cup shape pastry and setto bake for 11-12 minutes at 350°F.

Meanwhile, prepare the filling. Set a panon low heat and mix honey, lemon rindand lemon juice and cook for 2 minutes.In a separate bowl, beat eggs and addthem to the filling, stirring continuouslyto prepare a smooth, nice texture. Tasteand add more honey in case you wantsweeter tart. Allow to cool.

Pour the filling over each individual tartusing a spoon. Place the tarts in therefrigerator to chill. Add berries andhoney before serving.

Ginger Biscuits

Ingredients

Dates (dried and chopped), 1 cupAlmond meal, 2 cupsBaking soda, 1 tsp

Salt, 1/8 tspGround cinnamon, 1 tspGround Cloves, ½ tspGround nutmeg, ½ tspGinger powder, 4 tsp1 eggVanilla extract, 1 tspCoconut oil or bacon grease, 2 tbsp

Preparation Method

In a food processor or blender, pulsealmond meal (1 cup) and dates untilthoroughly mixed and finely chopped.Add cinnamon, remaining almond meal,

cloves, nutmeg, ginger powder, salt andbaking soda and blend the mixture wellagain. Add vanilla extracts, oil or greaseand egg and blend again to mix well.

Prepare a cookie tray and cover it withcookie sheet. Form small balls from thebatter, place them on the sheet and pressthem slightly. Set to bake at 350°F for 8to 10 minutes. Your Paleo-perfect gingerbiscuits are ready to be served.

Fruit Parfait

Ingredients

Almonds (sliced), ¼ cup

Coconut flakes, ¼ cupFruits (your choice; choose kiwi,blueberries and banana for ideal taste),½ cupCoconut milk, ¼ cup

Preparation Method

Mix almonds and coconut flakes in a panand toast until fragrant and golden overlow-medium heat. In a bowl or glass,layer fruits (of your choice), mixture ofalmond-coconut flake and pour coconutmilk. Repeat the layer until allingredients are fit well. Top with your

favorite berries and enjoy this simple,perfectly-Paleo breakfast dessert recipe.

Lemon Bars

Ingredients – Crust

Almond flour – ½ cupCoconut flour – ½ cup

Coconut oil (melted), 2 tsp1 EggCinnamon, 1 tspClove, 1 tspVanilla extract, 1 tsp

Filling

Honey, 2 tbsp4 eggsLemon juice, ¾ cupVanilla extract, 1 tspCoconut (shredded), handful forgarnishing

Preparation Method

Set the oven to preheat at 350°F. Addalmond flour, coconut flour, coconut oil,egg, cinnamon, clove and vanilla in abowl and mix together thoroughly.Scoop the batter in a baking dish(preferably glass). Use your fingers topress the batter to the bottom so itcompletely covers the space.

To prepare the filling mix all theingredients of filling in a bowlthoroughly and pour them over the crustin the baking dish. Use a spoon to

smoothen it out evenly over the crust. Setto bake at 350°F for 15 minutes. Removefrom the oven and sprinkle the coconutfor garnishing. Refrigerate the dish foran hour and cut into squares beforeserving.

Whipped Cream Fresh BerryTart

Ingredients – Crust

Unsweetened coconut (shredded), ½ cup

Almond flour, 1 cupPecans, ½ cupCoconut oil (melted), 6 tbspHoney, 1 tbsp

Filling

Mix berry jam (sugar-free), ½ cup2 Cups of Frozen berries (mixture ofraspberries, strawberries, cherries andblueberries)

Whipped Cream

Coconut milk (full fat), 1 can

Honey, 1 tbspVanilla extract, ½ tsp

Preparation Method

To prepare the crust, set the oven topreheat at 350°F. Blend pecans in a foodprocessor or blender. Mix the groundpecans, honey, coconut oil, shreddedcoconut and almond flour in a largebowl. Using your hands, form doughwith the combination of ingredients inthe bowl. Place the batter in a bakingpan. Prepare proper shape using a spoonor with your hands. Set the dish to bake

for 12 minutes. Once done, remove fromthe oven and set aside.

To prepare the filling, mix the mix-berryjam with frozen berries. Add the mixtureto the crust and cover the mixture withfresh berries and some chopped pecans.Set to cool in a refrigerator.

To prepare the whipped cream, emptythe coconut milk can in a bowl and addvanilla extract and honey and mix well.Whisk all the ingredients together untilcreamy and then pour over therefrigerated tart. Serve chilled.

Fruit Cobbler

Ingredients

Frozen or fresh fruits (your choice), 2 ½cups

Cinnamon, ¼ tspAlmond meal, 1 ½ cups1 eggCoconut butter or oil, 2 tbspHoney, 1 tbspNuts (coarsely chopped), ¼ cup

Preparation Method

Set the over to preheat at 350°F. Sprayolive oil in a pie dish and place fruits(your choice) in it evenly followed bycinnamon. Set aside.

Add egg, almond meal, honey, and

coconut butter (melted) in a bowl. Mixall the ingredients together thoroughlyand crumble it with your hands soften itup and mix the fruits equally. Addremaining almond meal and crumble itfurther. Add the chopped nuts and mix.

Set the combination of ingredients tobake for 30 minutes at 350°F until thetopping changes its color and lookscrispy. Serve the delicious dessert hotwith a scoop of coconut whipped cream.

Dark Chocolate with CoconutMilk

Ingredients

Coconut milk(creamy), 1 ¼ cupAlmond milk, 2 cupsVanilla extract, 1 ½ tspCocoa powder, 2 tbspBaking chocolate (chopped), 4 oz ormore according to taste

Preparation Method

In a cooking pot, add almond milk,coconut milk, cocoa powder and vanillaextract and set to cook on low heat. Stiroccasionally to combine all the

ingredients well. Add the choppedchocolate in the hot mixture untilcombined and fully melted. Let it simmerand stir occasionally. Turn down theheat and pour it in your favorite glass.Drink warm or serve slightly cool.

Coconut and Pumpkin CustardSquares

Ingredients

Coconut milk, 1 ¼ cup4 eggsMaple syrup, ½ cupGround cinnamon, 1 tspPumpkin puree, ¾ cupGround nutmeg, ½ tspVanilla extract, ½ tspKosher salt, ¼ tspCoconut flakes (toasted), ½ cup

Preparation Method

Set your oven to preheat at 325°F andboil kettle full of water. Get two equalsized baking dishes and place an

appropriate sized towel in each of thedishes and set aside.

In a saucepan, add coconut milk andcook until it is steaming hot, but do notlet it boil. In a bowl, add the maplesyrup and crack the eggs and whisk well.Add the coconut milk (warm) gently andmix quickly. Make sure you add hotcoconut milk gently and a little at a timeto avoid eggs from taking shape. Add thesalt, vanilla, spices and pumpkin andblend well.

Now add the mixture in square ramekins

adjusted in the baking dish with toweland pour boiling water in the dish tillthey come up halfway up the squareramekins and set to bake in the oven for30 minutes. Once done, remove from theoven and cool at room temperature for60 minutes.

Add toasted coconuts before serving.

Cinnamon Snickerdoodle Cookies

Ingredients

Almond meal, 1 ½ cupsCoconut flour, 1 tbsp1 eggHoney, ¼ cupCoconut oil (melted), ¼ cupVanilla, 1 tspCinnamon, 1 tsp + additional for rollingdoughNutmeg, ½ tspBaking soda, ½ tsp Sea salt, ¼ tsp

Preparation Method

Set to oven to preheat for 350°F. Add all

the above mentioned ingredients in abowl and combine well. Place the doughin the refrigerator and set to cool for anhour. Now make small balls out of thebatter and coat them in ground cinnamon.Place the cookies on a cookie sheet andflatten them using or hand or spoon. Setto bake for 10 minutes and serve crispy.

Chocolate Truffle Cake

Ingredients

Medjool dates (pitted), 7 piecesPumpkin seeds (pepitas), 1 cup

Cocoa powder (unsweetened), 3 tbspHoney, 1 tbspVanilla extract, 1 tspCinnamon, ¼ tspDark chocolate (melted), 5 oz.Mini chocolate chips, ¼ cupCoconut oil, 1 tbsp

Preparation Method

Set a skillet on low-medium heat andadd coconut oil. Add the seeds ofpumpkin to roast, stirring occasionallyuntil they change color to brown andbecome fragrant. Add these roasted

seeds to processor and prepare seedmeal.

Next, add dates and puree and blendagain. Add honey, cocoa powder,vanilla and cinnamon to the processerand blend again. Pull out the dough-looking mixture in a bowl and set it in arectangular deep-serving tray.

Cover the cake with melted chocolateusing a spoon to spread it evenly andsprinkle chocolate chips. Refrigerate tosolidify the texture of your cake and cutin triangular pieces before you serve.

Berries with Coconut Milk andLime

Ingredients

Berries (your choice), 1 cup

Coconut milk (whole-fat, canned), ¼ cupFresh lime, 1 tbsp

Preparation Method

Place all the berries in a bowl and coverwith creamy coconut milk. Sprinkle theingredients with lime and nuts of yourchoice. Refrigerate before serving.

Chocolate Raspberry Cupcake

Ingredients – Dry

Coconut flour, ½ cupCoconut sugar, 1/3 cup*

Almond meal, 1 cupBaking powder, 2 tspRaspberries (frozen or fresh), 2 cups

Wet

Pear puree (can be replaced with addedcoconut sugar)2 eggsAlmond or coconut milk

Preparation Method

Set the oven to preheat at 375°F.Prepare the muffin molds with muffin

liners and set aside.

In a large bowl, mix all the dryingredients thoroughly ensuring there areno lumps in the mixture. In another bowl,whisk together almond or coconut milkand eggs. Add the wet mixture to the drymixture and stir to combine. Add in theraspberries and mix well.

Scoop the batter and drop them in themuffin pan and set to bake for 30minutes. When done, remove and allowto cool. Serve warm when softer.

Chocolate Hazelnut Pie

Ingredients – Crust

Pecans, ¾ cupMedjool dates, 6 largeUnsweetened coconut (shredded), ¾cupsButter, 2 tbspVanilla, 1 tsp

Filling

Hazelnut butter, 1 cupMedjool dates, 6 largeCoconut oil (melted), 4 tbspGreek yogurt, 1 cupCacao powder, 4 tbspVanilla, 1 tbsp

Salt, a pinch

Preparation Method

To prepare crust, first of all remove pitsfrom the medjool dates. Use an electricprocessor to process dates in a smoothpuree. Add vanilla, butter, coconut andpecans to the puree and blend untilproperly combined. Spread the mixtureon a pie dish smoothly.

To prepare the filling, remove pits fromthe medjool dates. Set them in anelectric processor and blend well. Add

vanilla, yogurt, salt, cacao powder,coconut oil and hazelnut butter. Blenduntil the ingredients make up a smoothconsistency. Evenly pour this mixture onthe crust. Add crushed hazelnuts forgarnishing if you like. Set to freeze andenjoy this delicious frozen pie perfectfor Paleo dieters.

Chocolate Chip Cookies

Ingredients

Almond flour (blanched), 1 ½ cups

Baking soda, ¼ tspSea salt, ¼ tspCoconut oil (melted), 2 tbspVanilla extract, ½ tspMaple syrup, ¼ cup1 EggChocolate chips, ½ cup

Preparation Method

Mix baking soda, almond flour and seasalt in a bowl. In another bowl, mix thewet ingredients including vanilla extract,coconut oil, maple syrup and egg. Addwet ingredients in the dry mixture and

mix well. Add chocolate chips and mixagain.

Set your batter in the refrigerator for 30minutes and set your oven to preheat at350°F. After 30 minutes, make smallballs out of the dough and place them onthe baking tray and flatten them using alarge spoon. Set to bake for 15 minutes.Enjoy your soft and chewy Paleochocolate chip cookies.

Chocolate Orange and AlmondCake

Ingredients

Ground almonds, 1 cupCocoa, 1 cupHoney, ½ cupOrange zest, 4 oranges6 eggsBaking powder, 2 tspCoconut oil, 1 tbsp

Preparation Method

Add all the ingredients in a bowl one byone and mix until they blend well.Adjust the batter in a loaf tin and set tobake for 20-30 minutes at 375°F. Whendone, remove from the oven and cut into

equal square or triangular pieces. Thissimple dish is easy to make and fun toeat.

Cheesecake with Almonds andDates

Ingredients – Crust

Almond meal, 1 ½ cups

Coconut oil, ¼ cupCocoa, 1 tbsp4 DatesCoconut crystals, 1 tbspSalt, a pinch

Filling

Unsweetened chocolate (chopped), 6 oz.Coconut cream, 2 ½ cupsCoconut crystals, 1 cup3 eggsGreek yogurt, 7 oz.

Cocoa, 1 tsp

Vanilla extract, 1 tsp

Preparation Method

Set the oven to preheat at 350°F.

To prepare the crust, add coconutcrystals, cocoa, coconut oil, dates , saltand almond meal in a food processorand blend until you see clumping, dampcrumbs and then place them finely ontothe pan. Make a smooth base with thebatter and freeze it until you prepare thefilling.

Put some water for boiling. Meltunsweetened chocolate and let it coolslightly. In a bowl, add coconut creamand beat thoroughly to soften. Addcoconut crystals and beat again tocombine well. In another bowl, beat theGreek yogurt with eggs then add cocoa(mixed with warm water), meltedchocolate and vanilla extracts and mix tosmooth the batter.

Pull out the crust from the freezer andwrap the pan nicely with aluminum foil.Add the filling mixture on the crust and

spread evenly across the pan. In aroasting pan (to create a warm bath),pour the boiling water halfway throughand place the baking pan in the center.Set to bake for 50 – 60 minutes.

Once done, set to cool and allowrefrigerating overnight to further solidifythe shape of the crust. Chill thecheesecake to serve.

Caramel Flan Tart

Ingredients - Base

Pecans, 1 cupAlmond meal, ¾ cupUnsweetened coconut (shredded), ½ cupBaking powder, 1 tsp

Coconut oil, ¼ cup1 egg (whisked)Vanilla extract, 1 tspSalt, a pinch

Caramel

Medjool dates (soaked in water andpitted), 12 to 14 piecesCoconut milk, 5 tbspWater, 3 tbspVanilla extract, 1 tspHoney, 1 cupSalt, a pinch

Preparation Method

Set the oven to preheat at 300°F.

To prepare the base, set up a processerand add pecans to prepare a pecansmeal. Mix almond meal, vanilla extractand coconut oil (melted) in a bowl. Addthe salt, pecans meal, shredded coconut,baking powder, egg and mix all theingredients well with your hand. Set thebatter in muffin tins and pat it downevenly on the bottom and on the sides.Set to bake for 20-25 minutes.

Meanwhile, prepare the caramel.Process the soaked and pitted dates inthe electric processer. Once the datesare broken down, add coconut milk andblend again. Add water according to theconsistency of the mixture. Add salt andvanilla extract and blend one more time.

Now pull out the tarts from the oven andset to cool. Pour 1 tbsp honey on the tartbefore you adjust the caramel filling.Chill before you serve.

Coconut-Berry Cobbler

Ingredients – Cobbler

Coconut flour, ½ cupCoconut oil (melted), ¼ cupAlmond milk, ½ cup3 eggsRice syrup, 2 tspSea salt, ¼ tsp

Filling

Mixed berries (thawed or fresh), 1poundChia seeds, 1 tbspOrange juice or water, 2 tbsp

Topping

Coconut (shredded), 2 tbspAlmonds (sliced), 2 tbsp

Preparation Method

Set the oven to preheat at 350°F andprepare to oil the cake tin and set aside.

Mix almond milk, coconut oil, eggs, saltand syrup and whisk thoroughly. Addcoconut flour to the mixture and whisk toprepare a smooth batter without leavingany lumps. Set aside.

Next, prepare the filling by mixing all

the filling ingredients in a tin. Nowcover this mixture with the cobblermixture and gently spread evenly fillingall the holes. Now add the topping overthe cobbler and set to bake for around 40minutes. Cook until the topping changescolor to golden and dries up.

Conclusion

Many of us crave sweets, which has abad and direct impact on our health andeating habits. However, this Paleo-perfect dessert recipe eBook is asolution for you to satisfy your sweettooth without affecting your health orbreaking the Paleo diet rules.

Many people these days follow low-carb diets – craving sweets all thewhile. Instead of running away fromthese challenges and avoiding yourdesires, face them with the help of these

25 Kickass Paleo Dessert recipes. Evenafter consuming your favorite desserts,by using these natural Paleo ingredientsyou can still maintain a healthy lifestyle.

The recipes in this book are healthy anddesigned under the guidelines of thePaleo diet. No processed sugar isutilized to make these sweet recipes.The ingredients for all these recipes aresimple and the detailed steps allow youto follow these recipes without anyhassle.

So try out all these recipes and feed your

sweet tooth without breaking the Paleorules. Enjoy!