One of the hardest parts of modifying your diet is that you often need to give up some of your favorite treats. Thankfully, just because you decide to follow a CrossFit-approved diet does not mean that you have to give up snacks! And believe it or not, this includes sweets.
Here are a couple of delicious, Paleo-friendly dessert recipes. You can visit each recipe’s source for more information!
First, check out this recipe for Chocolate Turtles. Not only are they Paleo-friendly, but they are food allergen friendly too!
Photo via Healthful Pursuit
3 Ingredient Chocolate Turtles, via Leanne Vogel at Healthful Pursuit
- 6 medjool dates, cut in half lengthwise with pit removed
- ¾ cup dairy-free chocolate chips, melted
- 48 raw pecan halves
(makes 12 turtles)
- Cut medjool dates in half lengthwise and remove pits.
- Shape each piece into a circle with your fingers. The dates should be squishy enough that this will be really, really easy to do.
- Lay the date circles on a parchment paper lined baking sheet, sticky side up.
- Press 4 pecan halves into the center of the date circles, fanning them out to look like a flower.
- Melt chocolate chips in a double boiler or saucepan with a bowl over top.
- Spoon ½ teaspoon of melted chocolate into the middle of the fan of pecans. Flip the turtle over and press down gently so that the chocolate touches the parchment paper.
- Repeat with remaining date circles and place in the freezer for 5 minutes to harden. You can keep the chocolate warm my placing back in the hot water bath.
- Drop each turtle into the melted chocolate and move around until it’s back is covered. Remove from the bowl and place back on baking sheet. Repeat with remaining and let cool in the freezer for 10 minutes for the chocolate to harden.
For the next recipe, BakerGal set out to create the ultimate Paleo-friendly chocolate chip cookie recipe. You'll find lots of information about what makes this recipe the best, and you'll also find notes on flour, sweetener and oil options.
Photo via BakerGal
Delicious Paleo Chocolate Chip Cookie Recipe, via BakerGal
- 5 oz (1 1/4 cups) very finely ground blanched almond flour (NOT Bob's Red Mill...see notes)
- 1/4 teaspoon salt (I know you're supposed to avoid salt, but this is seriously important for flavor)
- 1/4 teaspoon baking soda
- 1/4 cup raw agave nectar (or 1/4 cup raw honey plus 1 to 2 tsp water. See original source for date paste substitution.)
- 1/8 cup macadamia nut oil
- 1 tsp vanilla extract
- A scant 1/4 cup dark chocolate chips
(makes 16-20 cookies)
- Heat oven to 325.
- Mix almond flour, salt, and baking soda well. In a small bowl, mix agave nectar, Macadamia nut oil, and vanilla. Combine wet and dry ingredients, mixing well. Add dark chocolate chips. Batter should be thick enough that you can roll a small ball between your palms and set it on the cookie sheet without it drooping or losing shape (see notes).
- Make 16 - 20 small balls of paleo chocolate chip cookie dough and space them evenly on a cookie sheet lined with parchment paper. Press the cookies down as flat as possible with the palm of your hand. This is important! The cookies will NOT spread out on their own.
- Bake about 6 minutes. Watch closely and remove when the edges start to brown. . . they could be done at 4 minutes or at 8 minutes depending on the size of the cookie and your oven calibration.
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