Kyra

paleodessert hashtag performance

#paleodessert showcases delicious, healthy treats that align with the paleo diet. Expect recipes featuring natural ingredients, no refined sugars, gluten-free options, and vibrant flavors. Perfect for satisfying sweet cravings guilt-free!
If you like magic bars and pecan pie, you have to try these pecan pie magic bars. They’re a cross between pecan bars and magic bars (aka 7 layer bars) and can be made gluten free, dairy free, paleo, and refined sugar free! Crust: •1 1/2 cups almond flour (oat flour should also work but I haven tried) •1/4 cup coconut oil, melted •1/4 cup pure maple syrup •1/4 tsp salt Filling: •1/2 cup cashew butter •1 cup full fat canned coconut milk •1/3 cup pure maple syrup •1 tsp pure vanilla extract •1/4 tsp salt Other: •1 cup chopped pecans •1 cup dairy free chocolate (I used 100% cacao chips) •1 cup unsweetened shredded coconut Instructions: 1. Preheat the oven to 350°F and line an 8×8 inch square pan with parchment paper. While the oven preheats, add all of the crust ingredients to a bowl and mix until a dough forms. 2. Add the dough to the lined pan and spread it out with a separate piece of parchment paper then bake in the oven for 15 minutes. 3. While the crust is baking, add all of the filling ingredients to a saucepan and whisk together over low heat until smooth. Continue to heat/stir until the filling has thickened (about 5-10 minutes), then remove from the heat. 4. Once the crust is baked, let it cool for 5-10 minutes then top with 2/3 of the pecans, chocolate, and coconut. Pour the filling on top then sprinkle with the remaining pecans, chocolate, and coconut. 5. Return to the oven and bake for an additional 25 minutes then let the bars cool completely before serving. Serve refrigerated or at room temperature but be sure to store in the fridge! #pecanpie #magicbar #7layerbars #pecanpiebars #holidaydesserts #healthydessert #glutenfreedessert #refinedsugarfree #paleodessert #grainfreebaking #dairyfreebaking #vegandessert #dessertbars
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If you like magic bars and pecan pie, you have to try these pecan pie magic bars. They’re a cross between pecan bars and magic bars (aka 7 layer bars) and can be made gluten free, dairy free, paleo, and refined sugar free! Crust: •1 1/2 cups almond flour (oat flour should also work but I haven tried) •1/4 cup coconut oil, melted •1/4 cup pure maple syrup •1/4 tsp salt Filling: •1/2 cup cashew butter •1 cup full fat canned coconut milk •1/3 cup pure maple syrup •1 tsp pure vanilla extract •1/4 tsp salt Other: •1 cup chopped pecans •1 cup dairy free chocolate (I used 100% cacao chips) •1 cup unsweetened shredded coconut Instructions: 1. Preheat the oven to 350°F and line an 8×8 inch square pan with parchment paper. While the oven preheats, add all of the crust ingredients to a bowl and mix until a dough forms. 2. Add the dough to the lined pan and spread it out with a separate piece of parchment paper then bake in the oven for 15 minutes. 3. While the crust is baking, add all of the filling ingredients to a saucepan and whisk together over low heat until smooth. Continue to heat/stir until the filling has thickened (about 5-10 minutes), then remove from the heat. 4. Once the crust is baked, let it cool for 5-10 minutes then top with 2/3 of the pecans, chocolate, and coconut. Pour the filling on top then sprinkle with the remaining pecans, chocolate, and coconut. 5. Return to the oven and bake for an additional 25 minutes then let the bars cool completely before serving. Serve refrigerated or at room temperature but be sure to store in the fridge! #pecanpie #magicbar #7layerbars #pecanpiebars #holidaydesserts #healthydessert #glutenfreedessert #refinedsugarfree #paleodessert #grainfreebaking #dairyfreebaking #vegandessert #dessertbars
This 2-Ingredient Persimmon Pie must be made before persimmon season ends! If you've never tried a persimmon, take this as your sign! They are incredibly sweet and full of tannins which can act against bacteria that may cause infections. These tannins can help reduce inflammation caused by bacterial infections, and the fruit can help keep the body free of bacteria and let it stay in good health! And no need to use any sweetened cocoa due to the sweetness of the persimmons, and if you can find RED COCOA all the better! Ingredientes: 5 Fuyu persimmons 1 cup of unsweetened red cocoa powder (comment "cocoa" if you want to know the one I used - it makes AL the difference in taste!) Wash persimmons and slice off the top. Add them to a high speed blender and puree. Add cocoa powder and blend again. Transfer that into any pan or dish and refrigerate for 30 minutes. You will notice it will already begin to congeal after blending as persimmons contain alot of pectin (nature's gelatin!). Dust with extra cocoa powder, slice, and enjoy! #persimmons #2ingredientrecipes #cake #chocolatecake #sugarfree #nosugaradded #percimmoncake #fruitcake #healthydessert #vegancake #paleocake #paleodessert #eggfree #dairyfree #vegandesserts #EasyRecipes #easydessertrecipes #chocolatecake #kosher
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This 2-Ingredient Persimmon Pie must be made before persimmon season ends! If you've never tried a persimmon, take this as your sign! They are incredibly sweet and full of tannins which can act against bacteria that may cause infections. These tannins can help reduce inflammation caused by bacterial infections, and the fruit can help keep the body free of bacteria and let it stay in good health! And no need to use any sweetened cocoa due to the sweetness of the persimmons, and if you can find RED COCOA all the better! Ingredientes: 5 Fuyu persimmons 1 cup of unsweetened red cocoa powder (comment "cocoa" if you want to know the one I used - it makes AL the difference in taste!) Wash persimmons and slice off the top. Add them to a high speed blender and puree. Add cocoa powder and blend again. Transfer that into any pan or dish and refrigerate for 30 minutes. You will notice it will already begin to congeal after blending as persimmons contain alot of pectin (nature's gelatin!). Dust with extra cocoa powder, slice, and enjoy! #persimmons #2ingredientrecipes #cake #chocolatecake #sugarfree #nosugaradded #percimmoncake #fruitcake #healthydessert #vegancake #paleocake #paleodessert #eggfree #dairyfree #vegandesserts #EasyRecipes #easydessertrecipes #chocolatecake #kosher
these 5 ingredient peppermint patties are gluten free, dairy free, paleo, and refined sugar free, and perfect for the holidays! they’re so easy to make and so good. filling: •1/4 cup coconut butter (cashew butter might also work) •1/4 cup + 2 tbsp coconut oil •2 tbsp raw honey or pure maple syrup •1 tsp pure peppermint extract chocolate coating: •10oz dark chocolate (i use dairy free and refined sugar free chocolate) •1 tbsp coconut oil instructions: 1. first, make the peppermint filling: add the coconut butter and coconut oil to a microwave safe glass dish and heat until the coconut oil is melted then mix together until smooth. once smooth mix in the honey/maple syrup and peppermint extract then place the filling in the fridge to chill for 1 hour. 2. after 1 hour, remove the peppermint filling from the fridge and stir everything together until it’s nice and creamy (if it’s too hard, let it sit out and soften for a little bit before stirring). 3. scoop the filling with a spoon and place little spoonfuls on a tray lined with parchment paper (this recipe makes about 14). 4. cover the spoonfuls with a separate piece of parchment paper then gently press down on each spoonful and smooth into a circular shape using your fingers. place the peppermint patties in the freezer for several hours, until frozen. 5. after several hours, add the chocolate and coconut oil to a microwave safe glass dish and heat until melted, stirring frequently so the chocolate doesn’t burn. 6. once the chocolate is melted, remove the peppermint patties from the freezer and coat each one in the melted chocolate then place back on the lined tray. 7. place the peppermint patties in the fridge until the chocolate coating has hardened, then dig in and enjoy! store in the fridge for up to 5 days or in the freezer for long term storage. #peppermintpatty #peppermintchocolate #peppermintcandy #christmasdessert #christmastreats #holidaydesserts #refinedsugarfree #glutenfreedessert #dairyfreedessert #paleodessert #vegandessert #refinedsugarfree #homemadechocolates
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these 5 ingredient peppermint patties are gluten free, dairy free, paleo, and refined sugar free, and perfect for the holidays! they’re so easy to make and so good. filling: •1/4 cup coconut butter (cashew butter might also work) •1/4 cup + 2 tbsp coconut oil •2 tbsp raw honey or pure maple syrup •1 tsp pure peppermint extract chocolate coating: •10oz dark chocolate (i use dairy free and refined sugar free chocolate) •1 tbsp coconut oil instructions: 1. first, make the peppermint filling: add the coconut butter and coconut oil to a microwave safe glass dish and heat until the coconut oil is melted then mix together until smooth. once smooth mix in the honey/maple syrup and peppermint extract then place the filling in the fridge to chill for 1 hour. 2. after 1 hour, remove the peppermint filling from the fridge and stir everything together until it’s nice and creamy (if it’s too hard, let it sit out and soften for a little bit before stirring). 3. scoop the filling with a spoon and place little spoonfuls on a tray lined with parchment paper (this recipe makes about 14). 4. cover the spoonfuls with a separate piece of parchment paper then gently press down on each spoonful and smooth into a circular shape using your fingers. place the peppermint patties in the freezer for several hours, until frozen. 5. after several hours, add the chocolate and coconut oil to a microwave safe glass dish and heat until melted, stirring frequently so the chocolate doesn’t burn. 6. once the chocolate is melted, remove the peppermint patties from the freezer and coat each one in the melted chocolate then place back on the lined tray. 7. place the peppermint patties in the fridge until the chocolate coating has hardened, then dig in and enjoy! store in the fridge for up to 5 days or in the freezer for long term storage. #peppermintpatty #peppermintchocolate #peppermintcandy #christmasdessert #christmastreats #holidaydesserts #refinedsugarfree #glutenfreedessert #dairyfreedessert #paleodessert #vegandessert #refinedsugarfree #homemadechocolates
No Bake Chocolate Peppermint Cheesecake! It’s gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake
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No Bake Chocolate Peppermint Cheesecake! It’s gluten free, dairy free, paleo, and refined sugar free, and the ultimate holiday dessert. Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake
4 Ingredient Coconut Cream Truffles! They’re gluten free, dairy free, and refined sugar free, and can even be made sugar free! Ingredients: •1/3 cup coconut cream •3/4 cup shredded, unsweetened coconut •1/3 cup dark or semi-sweet chocolate (I used dairy free and refined sugar free chocolate — use sugar free chocolate to keep the recipe sugar free) •1 tsp coconut oil Instructions: 1. Mix together the coconut cream and shredded coconut in a bowl then scoop the mixture with a tablespoon or cookie dough scoop and roll into balls. 2. Place the balls on a tray lined with parchment paper and place in the freezer for at least 1-2 hours to harden. 3. Once the balls are hardened, melt the chocolate and coconut oil in the microwave or using the double boiler method, stirring frequently until melted. 4. Once the chocolate is melted, remove the coconut balls from the freezer and dip each one in the melted chocolate. Place the chocolate coated balls back on the lined tray and sprinkle with flaky sea salt (optional). 5. Place the truffles in the fridge until the chocolate shell hardens, then dig in and enjoy! Store leftovers in the fridge. Notes: •For a sweeter truffle filling, use sweetened coconut flakes or add a little bit of a natural sweetener to the truffle filling (e.g. honey, maple syrup, coconut sugar) •If the filling is too dry, add more coconut cream. If it’s too wet, add more coconut flakes. #coconutcream #chocolatecoconut #truffles #vegantruffles #refinedsugarfree #healthydessert #nobakedessert #sugarfreedessert #paleodessert #glutenfreedessert #almondjoy #moundsbar
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4 Ingredient Coconut Cream Truffles! They’re gluten free, dairy free, and refined sugar free, and can even be made sugar free! Ingredients: •1/3 cup coconut cream •3/4 cup shredded, unsweetened coconut •1/3 cup dark or semi-sweet chocolate (I used dairy free and refined sugar free chocolate — use sugar free chocolate to keep the recipe sugar free) •1 tsp coconut oil Instructions: 1. Mix together the coconut cream and shredded coconut in a bowl then scoop the mixture with a tablespoon or cookie dough scoop and roll into balls. 2. Place the balls on a tray lined with parchment paper and place in the freezer for at least 1-2 hours to harden. 3. Once the balls are hardened, melt the chocolate and coconut oil in the microwave or using the double boiler method, stirring frequently until melted. 4. Once the chocolate is melted, remove the coconut balls from the freezer and dip each one in the melted chocolate. Place the chocolate coated balls back on the lined tray and sprinkle with flaky sea salt (optional). 5. Place the truffles in the fridge until the chocolate shell hardens, then dig in and enjoy! Store leftovers in the fridge. Notes: •For a sweeter truffle filling, use sweetened coconut flakes or add a little bit of a natural sweetener to the truffle filling (e.g. honey, maple syrup, coconut sugar) •If the filling is too dry, add more coconut cream. If it’s too wet, add more coconut flakes. #coconutcream #chocolatecoconut #truffles #vegantruffles #refinedsugarfree #healthydessert #nobakedessert #sugarfreedessert #paleodessert #glutenfreedessert #almondjoy #moundsbar
This No Bake Chocolate Peppermint Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and so easy to make. If you like chocolate and peppermint, you have to give it a try! Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake
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This No Bake Chocolate Peppermint Cheesecake is gluten free, dairy free, paleo, and refined sugar free, and so easy to make. If you like chocolate and peppermint, you have to give it a try! Chocolate Crust: •1 1/2 cups almond flour •1/3 cup raw cacao powder •1/3 cup pure maple syrup (or raw honey) •1/4 tsp salt Peppermint Filling: •1 1/2 cups raw cashews (or 3/4 cup raw cashew butter if you don’t have a high speed blender) •1 (13.5oz) can full fat canned coconut milk •1/3 cup pure maple syrup or raw honey •1 tsp pure peppermint extract •1/4 tsp salt Chocolate Sauce: •2 tbsp raw cacao powder •2 tbsp pure maple syrup or raw honey •1 tbsp coconut oil, melted Instructions: 1. First make the crust: add all of the ingredients to a bowl and mix until it begins to stick together (if it’s too dry, add a bit more maple syrup/honey). 2. Once mixed, add the crust to a 8-inch cake pan lined with parchment paper and smooth it out using a separate piece of parchment paper. 3. Next make the cheesecake filling: add all the ingredients to a high speed blender and blend until creamy (if you don’t have a high speed blender, use cashew butter instead of cashews). Taste and add 1/4-1/2 tsp more peppermint extract, if desired. 4. Pour the cheesecake filling over the crust and place in the freezer until frozen solid, at least 8+ hours. 5. Once frozen, remove the cheesecake from the freezer and let it defrost for several minutes. 6. While the cheesecake defrosts, prepare the chocolate sauce: add all of the ingredients to a bowl and mix until smooth (if it hardens up, simply heat for several seconds - don’t overheat). 7. Drizzle the sauce over the cheesecake and sprinkle with crushed peppermint candy (optional), then slice and serve! Store in the freezer. #cheesecake #peppermintchocolate #glutenfreecheesecake #nobakecheesecake #refinedsugarfree #paleodessert #healthycheesecake #healthydessert #holidaydesserts #christmasdessert #peppermintcheesecake

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