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17 Easy No Bake Paleo Dessert Recipes

by gray-hayes





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Download 17 Easy No Bake Paleo Dessert Recipes


  1. 1. 17 Easy Paleo Dessert Recipes That You Can Create In 1 Hour (Or Less) Easy Paleo Desserts
  2. 2. 17 No Bake Paleo Dessert Recipes? recipes/ There are many reasons that you need these recipes in your life. However, I’ll simply list my top 3: 1. Because dessert is awesome & we all want sweet treats sometime (yes, even if you’ve gone Paleo); 2. To impress your non-Paleo friends & family with the deliciousness of desserts with healthier ingredients; and 3. Time is precious; so save some by making these quick recipes to satisfy your sweet tooth.
  3. 3. 1. Chocolate Coconut Cream Mousse Prep Time 10 Minutes Ingredients 2 cups coconut cream ¼ cup unsweetened cocoa powder 2 tbsp raw honey 1 tsp pure vanilla extract Instructions 1. Drain the coconut cream of any excess liquid and transfer into a mixing bowl. 2. Whisk in the cocoa powder, vanilla, and honey until well combined. 3. Using a spoon or frosting bag, transfer the mousse to serving bowls or glasses. 4. This mousse can be served immediately, or refrigerate for 1-2 hours for a thicker chilled mousse. recipes/
  4. 4. 2. Cookie Dough Balls Prep Time 20 Minutes Ingredients 1 ½ cup raw cashews ½ cup blanched almond flour (I use Bob’s Red Mill Almond Flour or Honeyville’s Blanched Almond Flour) 1 cup pitted dates ½ cup chocolate chips ( I use Enjoy Life Semi-Sweet Mini Chocolate Chips) 2 tsp pure vanilla extract Instructions 1. Using a blender or food processor, blend the almond flour and cashews and spin until the mixture is smooth 2. Add the dates and vanilla extract and continue to process until a dough mixture is formed. 3. Place the dough to a large mixing bowl and fold in the chocolate chips thoroughly. 4. Using a spoon or wet hands, portion out the cookie dough mixture and roll into balls. 5. Serve immediately or refrigerate for 30-60 minutes to chill and achieve the desired firmness. recipes/
  5. 5. 3. No Bake Strawberry Mousse Prep Time 10 Minutes Ingredients ½ cup melted coconut oil 2 large ripe bananas 1 1.5 oz bag of Dehydrated Strawberries 1 teaspoon vanilla extract ¼ teaspoon sea salt 12 ripe strawberries 1 medium avocado 1 Tablespoon maple syrup Instructions Place all the ingredients in your food processor and blend until smooth. Chill for 1 hour and enjoy! Photo/Recipe Courtesy of A Girl Worth Saving recipes/
  6. 6. 4. No Bake Fudge Prep Time 10 Minutes Ingredients ½ cup coconut butter 1 tablespoon cashew butter 2 bananas, chopped ¼ cup raw cacao powder 3 tbsp raw honey 1 tsp pure vanilla extract ¼ tsp cinnamon powder A pinch of sea salt Instructions 1. Throw everything into a food processor or blender (The ninja food processor is my fav) and blend until smooth. 2. Once smooth, put the mixture into a baking pan lined with parchment paper. Cover the baking pan and place the fudge in the freezer for approximately 4 hours (or until solid). 3. To serve remove from the freezer and slice. Note: Store the remaining fudge in the freezer to keep solid. recipes/
  7. 7. 5. Mint Chocolate Truffles Prep Time 15 Minutes Ingredients 2 ½ cups dried coconut (Look for coconut shreds or flakes labeled as dried or dessicated, Bob's Redmill Medium Coconut Shreds are dried and VitaCost Dessicated Coconut are good options.) 1 cups raw cacao powder 1 cup raw honey ¼ cup coconut oil 2 tsp pure vanilla extract 3 drops peppermint oil A pinch of sea salt Directions 1. Throw all of the ingredients into a blender or food processor and pulse for 3-4 minutes, or until a dough is formed. 2. Using a spoon or hands, scoop the mixture into balls then place on a plate or sheet lined with parchment paper. 3. Place in the refrigerator for 20-30 minutes before serving to allow to chill and set. recipes/
  8. 8. 6. Lemon & Strawberry Jelly Squares Prep Time 20 Minutes Ingredients 1 lb strawberries, sliced 2 cups boiling water 2-3 lemon tea bags 4 tbsp grass fed gelatin (I use the Great Lakes Brand) 1 tbsp raw honey Directions 1. In a large bowl combine the water with the lemon tea bags and set to one side for 10 minutes, then add the gelatin 2. In a blender pulse the strawberries for 4 minutes, to until a smooth puree is formed. Then add to the lemon tea mixture. 3. Pour the mixture into a large bowl or jelly mould then place in the refrigerator for a couple of hours (approximately 2 hours), or until set. 4. Cut into squares to serve. recipes/
  9. 9. 7. Paleo Grubs Strawberry Cheesecake Prep Time 60 Minutes Ingredients For the crust 1 cup pecans 1 cup almonds 6 pitted Medjool dates 2 tbsp unsweetened coconut flakes Pinch of salt For the filling 3 cups cashews, soaked 1/3 cup coconut oil, melted 1/4 cup lemon juice 1/4 cup honey 1 tsp vanilla extract 1/4 tsp salt 1 cup strawberries Optional 5 cups fresh strawberries, sliced 1/3 cup maple syrup Dash of vanilla Directions 1. Place the dates in a bowl of water and soak for 10 minutes. Rinse and set aside. 2. To make the crust, prepare a 9-inch springform pan with coconut oil spray. Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes, and salt and blend until combined. Press the mixture into an even layer in the bottom of the pan, slightly going up the sides. Transfer to the freezer to chill. 3. To make the filling, drain and rinse the soaked cashews. Place the cashews, coconut oil, lemon juice, honey, vanilla, and salt into a blender or food processor and blend until it reaches a smooth, batter-like consistency. Add the cup of strawberries and blend until smooth. 4. Pour the strawberry filling on top of the chilled crust. Place in the freezer for at least two hours to harden before serving. 5. If desired, arrange four cups of the sliced strawberries on top of the chilled cheesecake to cover it. Place the remaining cup of strawberries in a small saucepan with the maple syrup, vanilla, and 1/3 cup of water. Bring to a simmer and cook until the berries have released their juices. Strain the berries from the juice to separate into a sauce. Let the sauce cool slightly. Drizzle the sauce over the top of the cheesecake to serve. Serve cold. Photo/Recipe Courtesy of Paleo recipes/
  10. 10. 8. Paleo Coconut Bars Prep Time 20 Minutes Ingredients 5 oz unsweetened shredded coconut 5 tbsp raw honey 4 tbsp coconut oil 1 tsp vanilla extract 1/4 tsp sea salt Directions 1. Using a stand or a hand mixer combine the shredded coconut, coconut oil, honey, salt and vanilla extract. 2. Using a low speed setting beat the mixture until consistent throughout. 3. Pour the mixture into a deep square dish and compress down into the corners ensuring that it is tightly packed. 4. Place the dish in the fridge and leave to set for 60-90 minutes. 5. Once set slice and serve, or keep wrapped up in the fridge for up to 7 days. recipes/
  11. 11. 9. Paleo Seed Balls Prep Time 10 Minutes Ingredients 1 ½ cups dates, pitted and chopped½ cup coconut flour½ cup raw pumpkin seeds ¼ cup hemp seeds ¼ cup sunflower seeds 4 tbsp unsweetened cocoa powder 1 tsp pure vanilla extract ¼ tsp sea salt Directions 1. Add the coconut flour, pumpkin seeds, hemp seeds and sunflower seeds to a blender or food processor and blend into a fine powder. 2. Next add the salt, vanilla extract, coca powder and dates and process for 5-10 minutes, or until the ingredients blend together into a thick paste. 3. Once blended use hands or a spoon to roll mixture into balls, about 1 inch wide. 4. Place seed balls onto a plate and allow to set in the refrigerator for approximately 1 hour before serving recipes/
  12. 12. 10. Pumpkin Pie Popsicles Prep Time 10 Minutes Ingredients 1 cup creamy coconut milk ½ cup pumpkin, pureed ¼ cup chocolate chips (optional) 1 tbsp raw honey 1 tsp pumpkin pie spice Directions 1. Use a food processor or blender to mix the coconut milk, pumpkin, honey and pumpkin pie spice. Mix until you achieve a smooth texture. 2. Pour into popsicle moulds and freeze for approximately 4 hours. 3. If you choose to add chocolate (which I almost never do, they are just as good without), then melt the chocolate chips into a liquid, remove the popsicles from the freezer and drizzle the melted chocolate on top. 4. Return the popsicles to the freezer for an additional 30 minutes, or until the chocolate has set. recipes/
  13. 13. 11. Paleo Marshmallows Prep Time 20 Minutes Ingredients 1 cup water, warm ½ cup raw honey ½ cup organic maple syrup 3 tbsp grass fed gelatin 2 tsp pure vanilla extract 2 tsp cinnamon powder 2 tsp arrowroot powder ¼ tsp sea salt Directions 1. Line a baking sheet with parchment paper. Sprinkle the paper (evenly) with the cinnamon and arrowroot powders. 2. Combine ½ cup of the water with the gelatin in a small bowl. Then set it aside for 10 minutes. 3. Put the remaining water, honey, maple syrup and salt in the food processor or blender. Add the gelatin and blend for approximately 10 minutes, or until the mixture is light and airy. 4. Once the mixture is complete, place it onto the lined baking dish using a spoon or spatula. 5. Place in the refrigerator and let set in the for 2-3 hours, or until the desired firmness is achieved. 6. To serve, slice into cubes and enjoy! recipes/
  14. 14. 12. Paleo No Bake Pumpkin Pie Prep Time 30 Minutes Ingredients Crust: 1½ cups pecans 1 cup pitted dates 4 tbsp raw cacao powder Filling: 2 oz raw chocolate (I'm thinking of trying this Righteously Raw Chocolate Bar the next time I need raw chocolate, a little pricey, but I always need a time saver) 15 oz pumpkin puree 4 tbsp raw honey 3 tbsp coconut oil, melted ¼ tsp cinnamon powder ½ tsp sea salt Directions 1. To prepare the crust, grease a pie tin with coconut oil and line with parchment paper. 2. Then pulse the pecans in a blender into crumbs, then set aside. 3. Blend or process the date for 3-4 minutes, or until a paste forms. Then in a large bowl mix together the ground pecans, the dates and the cacao powder. 4. Press the mixture into the pie tin to form the crust and set to one side. 5. To make the filling, melt the chocolate; then combine it with the pumpkin puree, coconut oil, honey, ground cinnamon and sea salt. Mix well until all of the ingredients are thoroughly combined. 6. Pour the mixture into the pie crust, and leave to set in the refrigerator for approximately 4 hours. recipes/
  15. 15. 13. Paleo Chocolate Chip Ice Cream Prep Time 10 Minutes Ingredients 1 ½ cups coconut cream, chilled 2 bananas, chopped ½ cup chocolate chips ¼ cup raw honey 1 tsp almond extract Directions 1. In a food processor or blender, combine the coconut cream, bananas, honey and almond extract and mix for approximately 2 minutes, or until well blended. 2. Pour the mixture into a bowl and add in the chocolate chips, then place in the freezer to harden recipes/
  16. 16. 14. Cinnamon Peaches Prep Time 10 Minutes Ingredients 3 peaches, halved and pitted 2 tbsp raw honey 6 tbsp coconut cream 3 tsp coconut oil 1 tsp cinnamon powder Chopped almonds (optional) Directions 1. Heat the coconut oil in a skillet or heavy- bottomed pan. Then place the peach halves face down and cook for 2-3 minutes, or until tender. 2. Transfer the peaches in to a bowl, sprinkle with the cinnamon powder and then spoon a scoop of coconut cream onto each peach half. 3. To serve drizzle with honey and top with the chopped almonds. recipes/
  17. 17. 15. Banana Avocado Mousse Prep Time 10 Minutes Ingredients 1 avocado 1 banana 2 tbsp raw honey Directions 1. Place all the ingredients into a food processor or blender and mix thoroughly until thick and smooth. 2. Add 1 tablespoon of water at a time, if necessary, to create a smoother consistency. 3. Place the mousse into a bowl and cover with saran wrap. 4. Refrigerate for approximately 2 hours. recipes/
  18. 18. 16. Our Paleo Life’s Chocolate Brownie Bites Prep Time 10 Minutes Ingredients 1 cup raw Almonds 1-1/2 cups pitted Medjool Dates (approximately 10-11 dates) 3-1/2 Tbsp Cocoa Powder (try to use the good stuff) 4 Tbsp Shredded Unsweetened Coconut ⅛ tsp salt 1 tsp Pure Vanilla Extract (I never measure, so pour in what makes you happy) Water Directions 1. Combine all ingredients (except water), in the order listed, in a food processor or blender. 2. Process until mixture resembles coarse gravel. While the processor is running, add a thin stream of water, about ½ tsp, maybe less depending on the moistness of your dates. 3. Stop the processor and check the mixture inside. If it sticks together when you smush it, then you've got the right consistency. If it's still crumbly, add more water. You don't want to add too much water because the bites will be too sticky. 4. When you've got the right consistency, roll mixture into tablespoon-size balls. 5. Store in an airtight container in the refrigerator for a week or so, if they last that long. Photo/Recipe Courtesy of Our Paleo Life recipes/
  19. 19. 17. Paleo No Bake Key Lime Pie Prep Time 55 Minutes Ingredients Crust: 1 cup pitted dates ⅓ cup raw walnuts ⅓ cup raw cashews ⅓ cup raw almonds 1 tsp pure vanilla extract ½ tsp sea salt ¼ tsp cinnamon Zest of one lime Filling: 2 cups raw cashews (pre-soaked) ⅓ cup lime juice ¼ cup raw honey 1 tsp pure vanilla extract ¼ tsp salt ¼ cup water Zest of one lime Directions 1. Put all of the crust ingredients into a food processor or blender and pulse for 2 minutes (or until you achieve a doughy texture). 2. Use your hands to press the dough into a pie tin lined with parchment paper and let set in the refrigerator for 30-35 minutes. 3. To make the filling, put all of the ingredients into a food processor or blender and pulse for 3 minutes or until the texture is smooth (no lumps). 4. Pour the filling into the pie crust and return to the refrigerator for an additional 30-35 minutes. recipes/
  20. 20. Awesome, Right? recipes/ You can have a printable PDF with these 17 recipes + 4 BONUS recipes for FREE. Just click the image below:
  21. 21. Reach out to us around the Web: website: Twitter: @myeasypaleomeal email: [email protected] Pinterest: Facebook: My Easy Paleo Meals Google+: Gray Hayes Contact Me
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