#DeliciouslyPaleo

[chicklikemeblog]

This Paleo-friendly mashed sweet potato recipe utilizes the natural heat from hot coals to cook the sweet potatoes, infusing them with a smoky flavor. The result is a delicious and creamy side dish perfect for any Paleo meal.

Ingredients: 2 large sweet potatoes. 1 tbsp coconut oil. Pinch of sea salt.

Instructions: Wash the sweet potatoes thoroughly. Wrap each sweet potato individually in aluminum foil. Place the sweet potatoes directly on hot coals or on a grill over medium-high heat. Cook for about 30-40 minutes, turning occasionally, until the sweet potatoes are soft and cooked through. Carefully remove the sweet potatoes from the coals or grill and let them cool for a few minutes. Once cool enough to handle, carefully unwrap the sweet potatoes from the foil. Peel off the skin and place the flesh in a mixing bowl. Add coconut oil and a pinch of sea salt. Using a fork or potato masher, mash the sweet potatoes until smooth and creamy.

Rose

[crowdsourceinspiration]

Savor these rich truffles made with Paleo cake and a touch of chipotle spice. Ideal for chocolate enthusiasts who like a hint of spice!

Ingredients: 2 cups almond flour. 1/2 cup cocoa powder. 1/4 cup honey. 1/4 cup coconut oil, melted. 2 eggs. 1/2 teaspoon vanilla extract. 1/2 teaspoon chipotle powder adjust to taste. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup dairy-free dark chocolate chips. 1/4 cup dairy-free white chocolate chips. 1/4 cup dairy-free semi-sweet chocolate chips.

Instructions: Set the oven temperature to 175C 350F. Almond flour, chocolate powder, honey, melted coconut oil, eggs, baking soda, chipotle powder, vanilla extract, and salt should all be combined in a mixing bowl. Until a smooth batter forms, thoroughly mix. Mix the semi-sweet, white, and dark chocolate chips into the batter by folding them in. Grease an 8 x 8-inch 20 x 20 cm baking dish and pour the batter into it. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. After taking the cake out of the oven, allow it to cool fully. After the cake cools, break it up into small pieces and crumble it into a bowl. Roll the crumbled cake into tiny truffle-sized balls with your hands. To firm up, place the truffles on a tray lined with parchment paper and refrigerate for 30 minutes. Use a double boiler or the microwave to liquefy extra dairy-free chocolate chips. Coat each truffle by dipping it into the melted chocolate and then placing it back on the tray lined with parchment paper. To enable the chocolate coating to solidify, put the truffles back in the refrigerator for a duration of 15 to 20 minutes. Your Triple Chocolate Chipotle Cake Truffles are ready to be served. Enjoy!

Prep Time: 20 minutes

Cook Time: 25 minutes

Elise

[chrishanel]

Indulge in a guilt-free, Paleo-friendly coffee cake that's moist, flavorful, and perfect for your morning brew. This recipe uses almond flour and coconut sugar for a grain-free and low-sugar treat.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup coconut sugar. 1 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp salt. 1/2 cup coconut oil, melted. 3 large eggs. 1/4 cup almond milk. 1 tsp vanilla extract. 1/2 cup chopped pecans or walnuts optional. 1/4 cup honey. 1/4 cup coconut cream. 1 tsp ground cinnamon. Pinch of salt.

Instructions: Preheat your oven to 350F 175C. Grease an 8x8 inch 20x20 cm baking dish with coconut oil. In a large mixing bowl, combine almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, cinnamon, and salt. In a separate bowl, whisk together melted coconut oil, eggs, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chopped pecans or walnuts if desired. Pour the batter into the prepared baking dish and spread it out evenly. In a small saucepan, warm honey, coconut cream, cinnamon, and a pinch of salt over low heat until well combined and slightly thickened. Drizzle the honey mixture evenly over the cake batter. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool for a few minutes before serving. Slice, serve, and enjoy your Paleo Coffee Cake!

Prep Time: 15 minutes

Cook Time: 35 minutes

Amy