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Sometimes, there is just a need for a truly decadent dessert. And that’s where grain-free, dairy-free indulgences like this tiramisu come in! This was the dessert I made for Christmas dinner this year. Many of the recipes that I work on are recreations of old favorites. This recipe is inspired by this amazing genoise tiramisu that my husband and I used to get at an Italian restaurant close to the first apartment we shared. I’ve always been rather partial to genoise tiramisus (genoise is an Italian sponge cake), which I believe are actually more traditional (compared to ladyfinger versions). This makes a decadent yet light and truly delightful dessert. Serves 8-12.
- 8 large eggs, separated and room temperature
- 2/3 cup evaporated cane juice/sucanat, divided
- 1 ½ tsp vanilla extract
- ¼ cup coconut flour, sifted
- ½ cup blanched almond flour
- Prepare a 12”x18” rimmed baking sheet by lining with wax paper and heavily greasing the wax paper with extra virgin coconut oil or palm shortening. Preheat oven to 350F.
- Blend evaporated cane juice in a blender for 1-2 minutes, until it’s a fine powder.
- In the large bowl of a standing mixer, beat egg whites until soft peaks form. Add 1/3 cup sugar gradually and continue to mix until stiff peaks form.
- In a separate, small bowl, beat egg yolks with the remaining 1/3 cup sugar and vanilla until thick. Whisk in coconut and almond flour.
- Fold yolk mixture into egg mixture, being careful not to lose too much volume, until incorporated.
- Spread batter out onto prepared baking sheet. Take the time to spread the surface evenly and into the corners.
- Bake for 16-17 minutes, until top is just starting to turn golden brown.
- Remove cake from oven and immediately invert over a couple of wire cooling racks. Carefully peel off the wax paper. Let the genoise fully cool on the wire rack.
Ingredients (Cream Layers):
- 1 can full fat coconut milk
- 4 egg yolks
- 1/2 cup arrowroot powder
- 1/4 cup honey
- 1/4 cup extra virgin coconut oil
- 1 Tbsp lemon juice
- 2 Tbsp cognac (you could substitute dark rum or dry sherry if you wish)
- 2 oz unsweetened chocolate, grated or pre-melted (optional)
- 1 Tbsp vanilla
- Combine coconut milk, egg yolks, honey, arrowroot powder, coconut oil and lemon juice in a large saucepan and whisk together.
- Then put the saucepan on the stovetop and heat over medium-low heat, whisking constantly. You want to heat until just shy of boiling point. The cream will start to steam slightly and then start to thicken. Once it becomes thick and gooey, remove from heat (takes 7-8 minutes if you put it on a preheated element).
- Pour into two bowls, 1/3 in one bowl (this is about 3/4 cup) and 2/3 in another (about 1 1/2 cups).
- To the 1/3 bowl, stir in the grated chocolate and vanilla until melted and fully incorporated. To the 2/3 bowl, stir in cognac until fully incorporated. You can let the cream cool and whip in a standing mixer for a lighter texture, or just layer with the genoise as is.
- chocolate and cognac cream
- 1 1/4 cup strong coffee (a good espresso is ideal), cooled
- 3 Tbsp cognac (again you can substitute dark rum or dry sherry)
- unsweetened cocoa powder for dusting
- Cut the cooled genoise into four equal pieces (you can either do a long rectangle or a wider, shorter one, up to you).
- Place the pieces of genoise back on the rimmed baking sheet. Mix coffee and cognac and pour over the entire genoise, making sure not to miss any! (alternately, you can douse each layer as you assemble the tiramisu).
- On your serving plate, carefully move over one piece of coffee-soaked genoise. Spread half of the cognac cream over the top (the cream is actually easier to spread either warm or cooled and whipped; cooled and not whipped is the hardest to spread). Place another coffee-soaked genoise layer on top. Spread out the chocolate cream. Add Another layer of cake. Spread out the rest of the cognac cream. Place the last layer of cake.
- Just before serving, dust the top generously with unsweetened cocoa powder.
Yes, you read that right. Paleo Chocolate Éclairs. Éclairs were one of my childhood favorite treats. If you aren’t familiar with the éclairs, they are pastry cream-filled puff pastries topped with chocolate. Drool! The recipe is at the bottom of this post, but don’t scroll too fast! Because first are some other great recipes to try too!
The choux pastry is made the traditional French way of creating an egg-rich batter on the stovetop, piping onto a cookie sheet and baking immediately. I’ll be honest up front: this is a bit of an arm workout. Once the puff pastry cools, you end up with hollow pockets of joy. To make éclairs, cut them in half and fill with vanilla pastry cream (I’ve included variations for chocolate and coffee pastry cream as well) then top with melted chocolate.
When I was a kid, a French friend of my mom’s used to make homemade éclairs and filled them with whipped cream instead of pastry cream (she actually used to make the most decadent version of strawberry short cake using choux pastry too). A delightful alternative to pastry cream is whipped heavy cream or coconut cream (sweeten or not, it’s up to you). I’ve also included some variations for flavored pastry creams.
Another possible variation of this recipe is to pipe silver dollar sized circles of choux pastry instead and then use an injector tip on your piping bag to fill them with pastry cream or whipped heavy cream. Voila! Puffballs! Stack them and drizzle with chocolate for a croquembouche to wow your friends.
Yields 16-20 4”-long éclairs. Store in an airtight container at room temperature for up to a day. For longer storage, store in the fridge.
Ingredients (Pastry Cream):
- 3 cups coconut cream (either use Aroy-D or use the top thick part of about 4 cans of full fat coconut milk that has been sitting in your fridge overnight)
- 8 egg yolks
- 1 cup arrowroot powder
- 3/4 cup honey
- 1½ Tbsp vanilla
- Beans scraped out of 2 Madagascar vanilla bean pods
- Combine all ingredients in a large saucepan and whisk together.
- Then put the saucepan on the stovetop and heat over medium-low heat, whisking constantly. You want to heat until just shy of boiling point. The pastry cream will start to steam slightly and then start to thicken. Once it becomes thick and gooey, remove from heat (takes 7-8 minutes if you put it on a preheated element).
- Pour into a bowl or measuring cup and cover the surface with wax paper to prevent a custard skin from forming. Let cool to room temperature before piping into éclairs.
Pastry cream variations:
For lighter pastry cream: fold in 1 cup softly whipped heavy cream or coconut cream to cooled pastry cream
For chocolate pastry cream: add 4oz of finely grated bittersweet or unsweetened chocolate to the hot pastry cream. Stir until melted.
For coffee pastry cream: add 1-2 Tbsp coffee powder (super fine grind) to the saucepan with the rest of the ingredients.
Ingredients (Choux Pastry):
- ½ cup palm shortening (you could substitute unsalted butter)
- 1 cup full fat coconut milk
- 1/3 cup coconut flour, sifted (measure after sifting)
- 1/3 cup tapioca starch
- 1/3 cup arrowroot powder
- 4 eggs + 1 egg yolk
- Pinch of salt
- This is going to be intense, so I recommend measuring out all of your ingredients before you start. Combine your flours and salt. Crack your eggs and place them in separate bowls (okay you can combine your extra yolk and one egg in a bowl). Have either a pastry bag with a wide tip ready or a large heavy duty plastic bag (like a ziplock freezer bag) and a pair of scissors handy. Preheat oven to 425F. Line a baking sheet with a silicone liner or parchment paper. Actually, line two baking sheets because you’ll probably need two.
- Heat coconut milk and palm shortening over medium heat until it just starts to simmer. Remove from heat and pour in all of the flour all at once. Stir like mad until it’s thick and fully combined.
- Add the eggs ONE AT A TIME and stir like crazy with each addition (you are doing this off the heat). Each time you add an egg, the dough will seem to separate and then as you stir, it will come together. Wait until it comes together before adding the next egg.
- At the end, you have a fairly warm, quite thick and sticky cream-colored dough. Immediately scoop it into your pastry bag or plastic bag. If using a plastic bag, cut off one corner so you have a hole about 1” in diameter.
- Pipe 4”x1” long rectangles of dough onto your prepared baking sheet (if you’re using a pastry bag tip that isn’t 1” wide, you can pipe a really narrow U shape to get your éclair rectangle). Don’t worry if they aren’t perfect, they will smooth out considerably as they cook.
- Immediately place into the oven and bake for 18-20 minutes. They will puff up to be about 1” high (depending on the size of your eggs) and will be light golden in color.
- Remove from the oven and gently turn each one upside down. Let them cool upside down on the baking sheet for 20 minutes (then you can move them to a cooling rack until you’re ready to deal with them).
- Cut pastries in half using a sharp knife (the pastry is quite thin, so you can just trace around the circumference without cutting all the way through the whole pastry). Pipe cooled pastry cream into the middle.
- Make sure to cut and fill them relatively promptly after they have cooled. They have a habit of getting softer if they sit too long and are then much harder to cut open cleanly (still taste great though!).
Ingredients (Chocolate Coating):
- Melt chocolate and shortening together on your stovetop or in your microwave. Spread over the top of the éclairs with a spatula or the back of a spoon.
- Enjoy right away or let the chocolate cool first, up to you!
This recipe was inspired by a recipe I saw for grasshopper bark on pinterest. I immediately set to researching as many versions of dairy-free homemade white chocolate I could find. The best paleo white chocolate recipe to start with came from this recipe from the Paleo Parents (no weird sweeteners, no bizarre binders, just clean paleo… er, well, paleo with sugar). I have modified the recipe slightly to use less sugar (with that powerful mint flavor, you don’t need as much sugar). I also decided against the use of food coloring to make the white chocolate green, but you could definitely add that if you wanted to (in that case, I would use white sugar instead of evaporated cane juice so you get a brighter color).
I used unsweetened 100% dark chocolate for the base layer in this bark because I liked the contrast of the bitter dark chocolate and the sweet minty white chocolate. You could substitute a bittersweet chocolate if you prefer.
I don’t know how many servings to call this. Respectably, 4 or 5, but too easy for one person to gobble down before anyone even knows it’s been made (speaking from experience here…).
Ingredients (White Chocolate Layer):
- 3 oz cocoa butter (by weight)
- ¼ cup evaporated cane juice (for whiter chocolate use white sugar)
- 2 tsp arrowroot powder
- ½ tsp peppermint oil
- Blend sugar in a food processor or blender until it forms a fine white powder (I used a Magic Bullet). Mix sugar with arrowroot powder and set aside.
- Melt cocoa butter in a medium bowl in the microwave or over low heat on stovetop. This takes longer than you think, so keep setting the microwave for one more minute, stir and check, one more minute, etc. I think it took about 4 minutes in total, but it would depend on how big your chunks of cocoa butter are.
- Once the cocoa butter is melted, mix in sugar and arrowroot powder a little bit at a time whisking thoroughly to help the sugar dissolve.
- Once the sugar and arrowroot powder is fully incorporated, add the peppermint oil.
- Let the white chocolate cool until it is thicker, but still warm enough to be liquid (if it’s too runny, it won’t make a nice swirl patter when you pour it over the base layer).
Ingredients (Dark Chocolate Layer):
- Prepare an 8”x8” glass dish or cake pan by lining with a sheet of wax paper (you could also try greasing with butter or palm shortening). You could use a 9”x9” pan, but your bark will be a little thinner. A great alternative would be a silicone cake pan because no liner would be necessary.
- Melt chocolate in a small bowl in the microwave or over low heat on the stove top. As soon as it’s melted, stir in vanilla (this just helps soften the chocolate slightly).
- Pour into prepared dish or cake pan and spread out to evenly cover the dish.
- Pour the cooled but still liquid minty white chocolate layer over top.
- With a knife, trace swirly patterns through the melted chocolate until it looks pretty.
- Refrigerate until set. Remove from pan (the wax paper will make this job really easy) and break into pieces. Enjoy!
Pumpkin pie has always been my all-time favorite dessert (and breakfast, for that matter). And, I have to admit that I am a bit of a pumpkin pie snob. In my pre-paleo days, I was well-known among my friends and family for making The Best pumpkin pie. It was a pie that converted many non-pumpkin pie lovers. Many people would say that the only pumpkin pie they liked was mine. My recipe was a secret, but it was based on my mother’s recipe, which was a family recipe modified to accommodate my brother’s extensive food allergies.
I can give you the secrets to my old pumpkin pie recipe now, since I won’t be making it that way ever again. Because my brother was allergic to cinnamon, the spices were modified to replace it. As chance would have it, leaving the cinnamon out actually enhances the flavor of the pumpkin rather than hide it (you could of course, substitute my spices in this recipe with your favorite combination for pumpkin pie). Because my brother was allergic to dairy, the standard evaporated milk was replaced with soy-based baby formula, which added a wonderful richness and slight nuttiness to the pie. These modifications made the tastiest, creamiest, most awesome pie ever. And it was always our tradition to have pumpkin pie for breakfast the morning after Thanksgiving. Yum!
So, when I embarked on my adventure to paleofy pumpkin pie, I didn’t want to create just another pumpkin pie recipe. Plenty of people have paloefied pumpkin pie simply by replacing the evaporated milk with full fat coconut milk and throwing it into an almond flour crust. No, I wanted to recreate MY pumpkin pie. The Best Pumpkin Pie. I wanted to make a pie that you can serve your non-paleo friends and family and they would never know! A pie that can convert non-pumpkin pie lovers!
This pie is a very creamy-style custard pumpkin pie, which has always been my preference (think thick mousse). If you prefer a more solid pumpkin pie, simply reduce the water (you can add more pumpkin to replace the volume if you wish, but it is not necessary).
Because the goal was a pie so good that you can serve it to non-paleo company, this is a bit sweeter than I would normally make for a paleo dessert (not that it’s super sweet, it’s actually the same amount of sweeteners as other paleo pumpkin pie recipes out there– but you will definitely feel like you’re having a treat). You could cut the honey and maple syrup down to 1/3 cup total if you wanted and just add a couple extra tablespoons of water.
I actually got the custard the way I wanted it on the third try with this pie. The biggest trick was the crust. I tried a few different paleo pie crust recipes (anyone who follows me on Pinterest knows I was collecting different versions of paleo pie crusts to use as a foundation to build from). And tried several tweaks of a shortening-based version, which tasted great but remained too soft and crumbly. In the end, I came up with a crust that tasted great (especially in combination with the pumpkin custard), had the right texture, and held together beautifully. I hope you enjoy my version of pumpkin pie as much as my family and I do!
Note: If you want to just make the pumpkin custard, you don’t need the extra yolk leftover from making the crust. It will work just fine with 3 whole eggs.
Makes one 9” pie.
- 1 ¼ cups raw walnut halves (you could also substitute pecans)
- 1 cup blanched almond flour
- 1 egg white
- Generous pinch of salt
- Preheat oven to 375F.
- Grind walnuts in a food processor or blender until finely ground and almost starting to turn into walnut butter (i.e., just starting to clump together).
- Mix walnuts, almond flour, egg white, and salt together (you can pulse in your food processor or do this by hand).
- Press/pinch into a 9” pie plate (an 8” deep dish pie plate will work too).
- Pierce the crust with a fork every ¼” or so to stop the shell from bubbling up while it bakes.
- Bake for 20-22 minutes, until starting to turn golden brown.
- Let cool at least 10 minutes before pouring the custard in.
Ingredients (Pumpkin Pie):
- 1 ¾ cups pumpkin puree (use fresh or this is the equivalent of a 15oz can)
- 2/3 cups raw walnut halves
- 1/3 cup raw or roasted unsalted cashews
- 3 eggs + 1 egg yolk
- ¼ cup honey
- ¼ cup maple syrup
- 1 cup water
- 1 tsp ginger
- 1 tsp allspice
- 1 tsp nutmeg
- ½ tsp cloves
- ½ tsp cardamom
- ¼ tsp salt
- Preheat oven to 350F (if you’re making your pie right after making the crust, just reduce the temperature).
- Place cashews and walnuts in your food processor or blender and pulse until finely ground. Add eggs, honey and maple syrup and blend for 2-3 minutes until completely smooth (you could also add some of the water if it’s too thick for your food processor or blender to puree well). It is very important to blend until completely smooth, otherwise your custard will be watery.
- Add the rest of the ingredients and blend until combined.
- Pour into cooled pie shell (doesn’t need to be room temperature, just cool enough to touch). Spread the top out evenly with a spatula.
- Bake for 40 minutes. Allow pie to cool completely before serving.
I associate hot cross buns with Easter even more than I do candy and chocolate (even creme eggs!). We used to buy these amazing traditional buns full of raisins and candied citrus rind with a pastry dough cross (frosting crosses are a recent invention). They were light, but chewy and spongy too, with a wonderful combination of sweet spices. Once I mastered yeast-based paleo bread, a paleo version of this Easter treat seemed like the perfect next target. I made some modifications to the yeast-based paleo bread recipe to make the dough closer to the hot cross buns I remember as a kid. You still get to use your Bread Machine on the “dough” cycle, then spoon into muffin tins, do the final rise on your counter top, and bake them in the oven (you could also mix the ingredients by hand using room temperature ingredients and warmed water, let rise in a bowl in a warm corner of your kitchen, and then pick up from there). This recipe also makes a great raisin bread by using 1 full cup raisins and baking in your bread machine or in a loaf pan.
A note on candied citrus rind: The recipe for candied citrus rind below makes enough rind for two batches of paleo hot cross buns. You could also buy this at a specialty grocery store if you prefer (check the ingredients list though). It’s pretty easy to make at home and the leftover honey is a delicious addition to the bread dough. If you want to buy it instead, or leave it out, just use regular honey in the recipe instead. If you do decide to leave it out, add a few extra raisins (maybe 2/3-3/4 cups depending on how much you like them!). Also, mixing regular Raisins and Golden Raisins makes for a very pretty bun. (Also, if you are wondering about the use of yeast in this recipe, check out Is Yeast Paleo?)
Ingredients (Candied Orange and Lemon Rind):
- 3 oranges
- 2 large lemons
- 1 cup Honey
1. Zest the oranges and lemons using a Channel Knife (large zester used for making garnishes). Alternately, you can use a sharp knife to cut away the rind, then slice into “matchsick” thick slices (a little more than 1/8”). If you have long pieces, give them a rough chop.
2. Place zest into a small saucepot. Cover with water and bring to a boil. Reduce temperature to low and simmer, uncovered for 30 minutes, until tender.
3. Drain water (This is tasty stuff, so keep it and find a use for it. I used mine to flavor some kombucha, but you could also substitute some of the mineral water in the hot cross buns recipe). Add honey to the saucepot. The honey should come up to a simmer fairly quickly even on low heat.
4. Simmer on low, uncovered, for 30-40 minutes, stirring very occasionally.
5. Drain honey syrup off the rind, but keep this honey for the bread dough. Store in the fridge until ready to make hot cross buns.
Ingredients (The Cross Dough):
- 2 Tbsp Palm Shortening
- 1 Tbsp Honey
- 1 ½ Tbsp Coconut Flour
- ½ egg white (I know this is annoying, but just mix the leftovers into some scrambled eggs)
1. Mix all ingredients together in a small bowl. Place into a Piping Bag with a wide tip. Set aside.
Ingredients (Hot Cross Buns):
- 3 eggs
- 2/3 cup Mineral Water
- ¼ cup Honey
- ½ cup Golden Flaxseed Meal
- 1/3 cup Extra Virgin Coconut Oil
- 2 tsp Ground Cinnamon
- ½ tsp Ground Cloves
- ½ tsp Ground Nutmeg
- ½ tsp Ground Allspice
- 1 tsp Salt
- 1 tsp Pectin
- 4 cups Blanched Almond Flour
- 2/3 cup Tapioca Flour
- 2/3 cup Arrowroot Flour
- 2 tsp Active Dry Yeast
- ½ cup (packed) Raisins (or currants)
- ½ cup candied citrus rind, finely chopped
- Palm shortening for greasing
- Piping bag filled with The Cross Dough
1. Mix mineral water, eggs, ground flaxseed, salt, honey, pectin and spices in the bottom of your Bread Machine pan. Use a fork to break up the eggs and mix the ground flaxseed in well. Let sit 2 minutes before adding the dry ingredients.
2. Add coconut oil, almond flour, tapioca and arrowroot flour on top of wet ingredients. Sprinkle yeast on top of the flour (or follow your bread maker’s directions).
3. Use the dough cycle on your Bread Machine. Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough).
4. When your bread machine signals time to add ingredients (toward the end of the initial knead), add the raisings and citrus rind.
5. Grease two muffin pans generously with palm shortening (18-20 of the cups). When the dough cycle is complete, spoon large spoons of the sticky dough into the muffin cups (should fill 18-20 muffin cups about two thirds of the way to the top). It can help to grease your spoon with palm shortening. Grease your fingers with palm shortening and smooth out any bumps in the dough surface. Don’t give into the temptation to try and squeeze all this dough into one dozen buns (trust me!).
6. Let rise in a warm corner of your kitchen for 50 minutes to 1 hour. Meanwhile, preheat oven to 375F.
7. Pipe the Cross Dough in a big X over the top of each bun.
8. Place in the oven and bake 18-20 minutes until golden brown.
9. Remove from muffin tins fairly promptly after removing from the oven (say, within 5 minutes). I use a butter knife to gently pry each one loose instead of just dumping them all out because the crosses are a bit fragile (less fragile once it cools). Enjoy!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
Cadbury Creme Eggs are my all-time favorite treat. In the past (like when I was 120 pounds heavier than I am now), I would start buying them as soon as they were available in the stores before Easter and stock-pile them for the months afterward (I would literally eat 2-3 every day for months). So to see them appear in the stores this year (full of crazy amounts of sugar and dozens of ingredients that my family and I just don’t eat anymore) filled me with a mixed sense of nostalgia, revulsion, and temptation. It quickly became my obsession to create a version of these with something like one third the sugar content and without any gut-irritating ingredients. Now, I feel like I can indulge that creme egg craving, without causing serious damage to my gut and without completely derailing my efforts to be healthy.
Yes, this recipe contains sugar. If you’re wondering about the use of sugar in a paleo treat, you might want to check out Is Sugar Paleo? and maybe TPM Tidbit: How I Feel about Paleofied Baked Goods. Also, this recipe makes at least 4 dozen creme eggs, so it works out to just less than 2.5 tsp of sugar per egg (compared to about 6 tsp of sugar in the Cadbury version).
The first step for making creme eggs is to make a fondant. Two tools that you absolutely need for making fondant are a Oil & Candy Thermometer and a Standing Mixer with a metal bowl (okay, you could actually mix the fondant by hand in a slow figure eight motion with a spatula in a glass or metal bowl for thirty minutes after removing from the heat, if you really wanted to). But other than having to watch the temperature as it simmers, it’s actually really easy to make. As the fondant cools, I mix in a little extra water to thin it out and some vanilla for flavor. At his point, this is the non-corn syrup version of what the creme egg center is made of (and if you really, really wanted to OD on sugar, you could use it straight). I then “dilute” the fondant with Palm Shortening, resulting in a much lower sugar creme filling and adding some healthy fats too! Note: Extra Virgin Coconut Oil does not work. It separates from the fondant and creates a disgusting mucus-like texture. I think that grass-fed butter may work, but I haven’t tried it. As an aside, if you were interested in making fondant for other purposes (decorating a cake, for example), don’t thin it out with water as it cools and then knead the dough by hand after it’s done mixing to room temperature.
This fondant recipe makes enough fondant for about 4 dozen creme eggs (depending on the size of your Candy Mold). It would keep a very long time in your fridge (at least a few months), so if you don’t want that many eggs, you could just save the remaining fondant for the future.
A note on assembly: the instructions are lengthy, but I assure you these are quite easy to make. This was my first time making fondant and my first time working with Candy Molds. You can see from my photos that my eggs aren’t perfect, but they still look pretty darned good if you ask me. So, don’t worry if your eggs aren’t quite perfect. By the time you are staring at a basket full of them, you really won’t care!
Ingredients (Honey Fondant):
- 2 cups organic granulated sugar (it would be healthier to use Sucanat, but your “whites” won’t be as light)
- 1/3 cup Honey
- 1 cup + ¼ cup water
- 1 Tbsp Vanilla Extract (you will get even whiter “whites” than I did if you use Clear Vanilla)
1. Combine sugar, honey and 1 cup of water into a pot with a Oil & Candy Thermometer attached to the side.
2. Bring to a boil over low heat. You might want to stir a couple of times at the beginning but once it starts to simmer, don’t stir it.
3. The temperature will slowly increase. Bring it up to 238F-240F and then immediately remove it from the heat. It should take something like 15 minutes to get up to temperature.
4. Pour into the metal bowl of your standing mixer and mix at low speed with flat beater or paddle blade.
5. During the first five minutes of mixing, slowly add the extra ¼ cup water and then the vanilla (just a few drops at a time).
6. Let the fondant slowly mix while it cools down to room temperature. This will take roughly forever, depending on the temperature of your kitchen (well, maybe 30 minutes, but it will likely feel like forever). Pour into an airtight container and let it sit at room temperature for 12 hours, or overnight.
Ingredients (Creme Egg Center):
- 2/3 cup fondant (about half of the batch)
- 1 cup palm shortening (add more for a less sweet egg; I like Tropical Traditions or Spectrum Palm Shortening)
- 1 tsp Turmeric
1. Mix room temperature fondant with palm shortening. Divide creme into two bowls, roughly 2/3 in one bowl (for the whites) and 1/3 in the second bowl (for the yolks).
2. Add turmeric to the 1/3 bowl. Mix well (makes a lovely yellow color but the dominant flavor is still the vanilla).
3. If you are going to use molds for assembly, chill the yellow creme in the fridge for at least 1 hour but leave the white creme at room temperature. If you are going to shape my hand, chill both in the fridge.
Ingredients (Creme Eggs):
- 6 oz 70-85% dark chocolate, (I used 4 squares of Unsweetened Chocolate and 2 squares of Semi-Sweet Chocolate to get about 85%).
- White and yellow creme
Candy Mold Method (assuming you have 2 identical “half-egg” molds):
1. Melt chocolate on low heat in a small saucepan, double boiler or in the microwave on medium power. Let it cool until quite thick (the warmer it is, the thinner your chocolate shell will be)
2. Using the back of a teaspoon, a small spatula, a pastry brush, or a clean paint brush, coat your mold.
3. Place in the freezer for 1-2 minutes for the chocolate to harden. Remove from the freezer.
4. Spoon enough white creme into the mold to fill about ¾ of the way to the top (a little more than 1 tsp in my molds).
5. Use a spoon or small scoop (a Melon Baller was perfect size for my eggs) to create a ball of yellow creme (this is much easier if the creme is cold). Place on top of the white creme near the base of the egg, so create the “yolk”. It’s okay with the yellow creme ball is above the top of the mold. Place these “yolk halves” in the freezer to harden (about 20 minutes).
6. Coast the second mold with chocolate. Place in the freezer for 1-2 minutes to harden.
7. Using a small paint brush or back of a spoon, add a little melted chocolate around the rim of each egg half (this is the glue that will hold the two halves together).
8. Spoon white creme into the molds, filling about 1/2-3/4 of the way. You might want to try one or two to get the amount right. Too much will spill out when you assemble the two halves, too little won’t be the end of the world but you’ll have a bit of a hollow egg.
9. Remove the yolk halves from the freezer. Gently pop out of the molds and ease it onto the new halves you just made.
10. If you have molds like mine with a stick hole for lollypops, use a little melted chocolate and a small brush to paint over the hole with chocolate. Also paint over any part of the seam where you can see the two halves didn’t join well.
11. Put the eggs back in the freezer and let harden 20 minutes before popping out of the molds.
12. Repeat until you have used up all your creme (or have as many creme eggs as you want). Store in the fridge or freezer until you are ready to eat them (they taste best at room temperature but don’t take very long to thaw).
Free Form Method (for if you don’t want to buy molds):
1. Make a small ball of yellow creme (a Melon Baller works well).
2. Use about twice as much white as you have yellow and use your hands to press all around the yolk and form into an egg shape (remind you of playing with play d’oh?).
3. Place on a baking sheet or plate gently insert a toothpick or kabab skewer into one end of your creme balls.
4. Put in the freezer for at least 20 minutes to harden.
5. Melt chocolate on low heat in a small saucepan, double boiler or in the microwave on medium power. Let it cool until quite thick (the warmer it is, the thinner your chocolate shell will be)
6. Remove creme balls from freezer and dip into melted chocolate. Roll back and forth while the chocolate hardens. Place back on the plate and put them back into the freezer for another 10-20 minutes.
7. Remove from the freezer. Remove the toothpick or skewer. Paint over the hole with a little extra chocolate.
8. Repeat until you have used up all your creme (or have as many creme eggs as you want). Store in the fridge or freezer until you are ready to eat them (they taste best at room temperature but don’t take very long to thaw).
It may seem a bit strange to follow a post on eating low-carb with a recipe for a dessert! But Christmas is only 10 days away and I felt it was important to provide you with a wonderful paleo dessert recipe that, while maybe being higher carb than you would want for a regular night, is way way way lower carb than most traditional holiday desserts (there is less than a cup of sugar in the whole thing!).
Ingredients (jellyroll filling):
- 1 ½ cup frozen organic strawberries
- 1 ½ cup fresh or frozen organic mango
1. Place berries and mango pieces in a saucepan and bring to a simmer over low heat.
2. Simmer uncovered for 20 minutes, until juices are thick and mango is very soft.
3. Blend with an immersion blender or food processor until smooth.
4. Cool completely before spreading on cake.
Ingredients (jellyroll cake):
- 8 large eggs, separated
- 2/3 cup sugar/sucanat, divided
- 1 ½ tsp vanilla extract
- ¼ cup coconut flour, sifted
- ½ cup blanched almond flour
- 1 cup jellyroll filling (see above)
1. Prepare a 12”x18” rimmed baking sheet by lining with wax paper and heavily greasing the wax paper with extra virgin coconut oil. Preheat oven to 350F.
2. In the large bowl of a standing mixer, beat egg whites until soft peaks form. Add 1/3 cup sugar gradually and continue to mix until stiff peaks form.
3. In a separate, small bowl, beat egg yolks with the remaining 1/3 cup sugar and vanilla until thick. Whisk in coconut and almond flour.
4. Fold yolk mixture into egg mixture, being careful not to lose too much volume, until incorporated.
5. Spread batter out onto prepared baking sheet. Take the time to spread the surface evenly and into the corners.
6. Bake for 16-17 minutes, until top is just starting to turn golden brown. Meanwhile, lay out a piece of parchment paper (roughly the size of your baking sheet), cover with a large tea towel and another layer of parchment paper.
7. Remove cake from oven and immediately invert over parchment. Carefully peel off the wax paper. Starting from one of the shorter sides, roll the cake up in the parchment/tea towel. Let the rolled-up cake fully cool on a wire rack.
8. Once completely cooled, gently unroll the cake. Remove the parchment and tea towel. Spread the top side evenly with the cooled jellyroll filling. Roll the cake back up.
9. Wrap up the jellyroll in parchment or wax paper and refrigerate, seam side down, until ready to assemble the trifle (at least 1 hour, or overnight).
Ingredients (Coconut Custard):
- 1 can full fat coconut milk
- 3 large eggs, well beaten
- 2 bay leaves
- 1 Madagascar vanilla bean
- 2 ½ Tbsp honey
1. Split vanilla bean down the middle and place in a saucepan. Add coconut milk and bay leaves.
2. Heat coconut milk slowly over low heat until very steamy and just shy of simmering.
3. Add a ladle of the hot coconut milk to the beaten eggs while stirring the eggs vigorously. Then add the egg mixture back to the saucepan, stirring constantly.
4. Continue to stir constantly until custard thickens (should coat a wooden spoon), about 4-5 minutes.
5. Remove from heat. Remove bay leaves and discard. Remove vanilla bean halves, scrape the inside of the vanilla beans with a sharp knife to collect the vanilla seeds and add back into the custard. Discard the vanilla bean pod.
6. Once cooled, add honey and mix well.
7. Refrigerate until cold before assembling the trifle.
Ingredients (the trifle):
- 1/3 cup good quality dark rum (for family-friendly option, flame ¾ cups rum)
- 3 cups fresh berries, plus more to garnish (I used strawberries and blueberries)
- Fresh mint, for garnish (optional)
1. Slice the jellyroll into ¾” slices (so you see the lovely spiral of the fruit filling).
2. Line a glass bowl with the jellyroll slices. For a really nice presentation, you might want to cut a few jellyroll slices in half for the bottom to help prop the other slices up on the sides. Place any extra cake in the bottom of the bowl.
3. Carefully drizzle each piece of cake with rum. (For family-friendly option: heat ¾ cup good quality dark rum in a wide-bottomed saucepan or skillet on the stove on low heat. When it starts to steam, remove to a well-ventillated area (like outside!) and carefully light it on fire (use a barbecue lighter, extra-long match/taper, or kitchen blowtorch). Let it burn, swirling the pan gently every once in a while, until the flames go out by themselves. You should be left with about 1/3 cup of lovely very low-alcohol rum. Let it cool before drizzling on the cake.)
4. Fill the inside of the bowl with the fruit (slice any bigger berries, if needed)
5. Poor the cooled custard over the fruit in the middle of the bowl. Place some extra fruit on the top for a garnish. Garnish with mint leaves, if using.
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.