Chocolate Mocha Mousse

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Perfect for a romantic night or for no reason at all. This Chocolate Mocha Mousse is so rich and creamy that nobody will suspect that it’s completely grain, dairy and egg free!

Ingredients:
2 ripe avocados
4 T coconut oil, melted
4 T *dutched cocoa powder
12-14 drops liquid stevia
1/4+ cup honey (to taste)
1 tsp powdered espresso (VIA Starbuc
1/4 tsp salt

Method:
1. Melt coconut oil and honey over low heat until liquid, but not warm.
2. Add all ingredients to a high powered blender. Blend until smooth.
3. Taste, add more sweetener if desired.
4. Portion into fancy glasses and refrigerate for at least 2 hours.
5. Drizzle with maple syrup if desired sweetness has not been achieved after mousse has been refrigerated.

Paleo Brownies and Marshmallows???

Who doesn’t love their sweets from time to time. A recent camping trip was no exception bringing back memories of making s’mores on an open fire. But who says we can’t still have fun? Hell, I think we can have more fun because we don’t have to be stuck with the guilt and worry about what was in what we just ate!!!

s'mores

Brownies

Ingredients

½ cup coconut oil (solid)
½ cup good quality cocoa powder, plus some to dust after baking
½ tsp ground cinnamon
½ cup coconut milk
2 tbs honey
1 egg
1 cup almond meal

Method

1. Preheat oven to 325° F

2. Place the coconut oil (softened at room temp), cocoa powder and cinnamon in a bowl and combine well. Add the coconut milk, honey, egg and almond meal and mix until combined

3.  Line a small brownie tin or cake loaf tin with baking paper. Spoon the brownie mixture into the tin and smooth the surface of the mixture

4. Place in the oven for 20 minutes. Remove and allow to cool to room temperature before transferring to the refrigerator for 60 minutes

4. Dust the brownies with cocoa powder and cut to serve.

 

Marshmallows

Ingredients

1 cup Honey

1 cup Water

4 tbsp Gelatin

1 tsp Vanilla

 

Method

1. Place gelatin in bottom of large mixing bowl. Pour 1/2 c water on top and whisk to combine. Set aside.

2. Pour the honey and remaining 1/2 c water in a small saucepan over medium heat.

3. Bring to a rolling boil, stirring to make sure it doesn’t burn or boil over.

4. Transfer the hot honey mixture into a glass pitcher to make it easier to pour. Turn mixer to medium-high in the bowl with the gelatin. SLOWLY pour a steady stream of hot honey, making sure the stream of liquid hits the side of the bowl first so it doesn’t curdle the gelatin.

5. Have patience…keep pouring until all everything is combined. Leave mixer on for 15 minutes with mixer covered with towel to prevent splattering. Add the vanilla about 2 minutes before it’s done.

6. Grease a 9×13 inch pan with coconut oil. When the marshmallow cream is whipped, spread it into the pan. Refrigerate for at least 4 hours or overnight.

7. Cut into size and shape desired.

Paleo Snickerdoodles

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I was just talking to a friend today who said she could never go paleo because she was “addicted to carbs”. I think the vocabulary and over generalizations are what lead people to fear the primal way in their diets. Going grain free does not mean going carb free, baked goods free or yum yum yum free. It’s about making smarter choices in the sources of our nutrients, specifically staying away from inflammatory response inducing grains and gluten as well as refined sources of sugar and fat.

Check out this great recipe from Delighted Momma You might just rethink your thoughts on how enjoyable going Against the Grain can be…

Ingredients:

1 1/2 cups of almond meal
1 tbs of coconut flour
1 egg
1/4 cup of honey
1/4 cup of melted coconut oil
1 tsp of vanilla
1/2 tsp of cinnamon + extra for rolling dough in
1/2 tsp of nutmeg
1/2 tsp of baking soda
1/4 tsp of sea salt

Method:

1. Combine all the ingredients together in a bowl and mix well.
2. Cover the cookie dough and place in the fridge to chill for one hour.
3. Preheat oven to 350 degrees.
4. Roll the cookies into small balls and coat in cinnamon.
5. Use the bottom of a cup or jar to flatten them out.
6. Place cookies on a parchment lined cookie sheet and bake for 10 minutes.