HOLIDAY 2018 RECIPES
The Cave Paleo Egg Nog
4 Pasture Raised Eggs Yolks
2 ½ Cups Almond Milk
1 Can Full-fat Coconut Milk
½ Cup Maple Syrup
1 Tbsp vanilla extract
2 Tsp Fresh Ground Nutmeg
1 Tsp Ground Cinnamon
1. Whisk 4 egg yolks in a small bowl and set aside.
2. In a medium saucepan, bring the rest of the ingredients to a simmer on medium heat for 1 minute, and then reduce heat to low.
3. Take one cup of the almond milk mixture, and add *very* slowly to the egg yolks so as not to cause them to cook, while whisking continuously.
4. Transfer the egg yolk mixture slowly into the saucepan, and stir continuously for 3 minutes.
5. Place the saucepan in a sink full of ice water and stir for an additional 3 minutes.
6. Serve and enjoy.
Orange Glazed Ham
Ingredients for Ham
8 to 10 lbs. ham, bone-in, skin on
8 to 10 fresh sage leaves, minced
¼ cup melted coconut oil
1 lb. carrots, peeled and chopped
Sea salt and freshly ground black pepper
Ingredients for Orange Glaze
2 oranges, seeded and sliced thinly
2 cups orange juice
½ cup honey
1 cup water
¼ tsp. ground cloves
2 cinnamon sticks
1 cup of hard ghee, cut into chunks
Preheat your oven to 300 F.
Place the ham in a roasting pan, fatty side up.
Score the skin of the ham with a sharp knife in a diamond pattern.
Season the meat with sea salt and black pepper to taste.
In a small bowl, combine the coconut oil and the minced sage.
Rub the sage mixture all over the ham, making sure to get the mixture into all the slits.
Place the ham in the oven and bake for 2 hours.
Heat a saucepan over a medium heat.
Add all the ingredients for the orange glaze, season to taste, and cook for 30 to 40 minutes or until the liquid turns syrupy.
Pour the glaze (including the fruit chunks) all over the ham and bake for another hour, basting the ham with the juices every 30 minutes.
Scatter the carrots around the ham and coat them with the juice. Then cook the ham for another hour (for a 4-hour total cooking time), basting again every 30 minutes.
Chocolate Caramel Pecan Pie Bars
Ingredients for the Base
Ingredients for the Topping
Ingredients for the Caramel
Preheat the oven to 350 degrees
Combine all of the ingredients for the base
Line an 8×8 baking dish with aluminum foil and grease the foil (the aluminum foil is optional, it just makes clean-up way easier)
Press the dough for the base into the greased baking dish
Sprinkle the pecans and chocolate chips on top of the base
Combine the ingredients for the caramel in a small saucepan over medium heat
Allow to come to a boil and then simmer 10-15 minutes until the mixture starts to caramelize (stirring frequently)
Pour the caramel over the pecan and chocolate chip topping
Bake for 20-30 or until the caramel is nice and bubbly all over
Allow to cool and serve
Store in an airtight container in the fridge
September 2018 RECIPES
Simple Roasted Sweet Potato w/Honey & Cinnamon
4 sweet potato, peeled and cut into 1-inch cubes
1⁄4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1⁄4 cup honey
2 tsp ground cinnamon
1 black pepper, freshly ground
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
Winter Pumpkin Soup w/Curry Spices
1 winter luxury pumpkin (heirloom variety), sliced in half and seeded
2 medium russet (yes, white potatoes are OK) or sweet potatoes, roughly chopped
1 large carrot, roughly chopped
1 small onion, diced
2 garlic clove, minced
1 tsp. ginger, minced
1/2 tsp. curry powder
1/4 tsp. coriander powder
4 cups vegetable or chicken stock
2 tbsp. fresh lime juice
Sea salt and freshly ground black pepper
Preheat your oven to 400 F.
Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
Melt some cooking fat in a saucepan over medium heat.
Add the onion and garlic and cook for 2 to 3 minutes.
Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
Lower the heat and simmer until the vegetables are very tender.
Mash roughly with a potato masher.
Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
Puree using an immersion blender or leave as is if you like a chunkier soup.
Let the soup simmer until warm and serve.
Maple Bacon Wrapped Turkey Breast
2 turkey breast half
1 lb. sliced bacon
1/2 cup maple syrup
1/2 cup ghee, melted
1 cup chicken stock
1/4 cup fresh sage, chopped
1/4 cup fresh parsley, chopped
2 garlic cloves, minced
Sea salt and freshly ground black pepper
Preheat oven to 375 F.
In a bowl combine the maple syrup, ghee, chicken stock, sage, parsley, garlic, and season to taste with salt and pepper.
Brush the turkey with the maple mixture.
Wrap each turkey piece with bacon slices making sure they are held well.
Place in a baking pan, and roast in the oven 45 to 60 minutes basting every 15 minutes or so with the remaining sauce. Until the internal temperature is 165 F.
Let the turkey cool down 5 to 10 minutes.
When ready, sprinkle some fresh parsley on top and serve.
August 2018 RECIPES
Turkish Style Poached Eggs (Turkey)
1/3 lb spinach washed, including the stems
1/4 lb sucuk or chorizo, sliced diagonally
1 mediu onion roughly chopped
2 tomatoes roughly chopped
1 tsp paprika, mild
a drizzle extra virgin olive oil
Place the spinach in a pan over a medium heat and cook until wilted, about 1 minute. Remove the spinach and allow to drain.
Place the sucuk/chorizo in the same pan. Cook for about 1 minute on each side. Remove and reserve without removing the pan drippings.
Place the onion in the pan and cook for about 3 minutes, stirring occasionally.
Add the tomatoes, paprika and half of the feta. Season with salt and pepper and stir to combine. Cook for about 5 minutes. The tomatoes should be broken down.
Return the spinach and sucuk/chorizo to the pan and stir to combine.
With the back of a spoon make 4 indentations. Break the eggs carefully into each indentation. Sprinkle a pinch of paprika over the eggs and sprinkle the remaining feta over the tomato mixture. Place a lid on the pan and allow the eggs to “poach” in the tomato mixture. Check for doneness and remove when the egg whites are cooked but the yolks are still soft.
After placing onto plates, drizzle some olive oil over and serve immediately
Shopska Salad (Bulgaria)
1 bell pepper red diced
2 cucumbers, english diced
4 tomatoes medium, diced
1 red onion, small, finely diced
1/2 bunch parsley leaves only, finely chopped
2 tbsp olive oil
3 tbsp red wine vinegar
Dice the bell pepper, cucumbers and tomatoes. Finely chop the salad onion and parsley. Combine all of these ingredients in a serving bowl.
Prepare the dressing by combining the olive oil and vinegar. Season generously with black pepper and sea salt.
Pour the dressing over the salad ingredients and toss together until all the contents are well combined. Sprinkle grated or crumbled feta over the top.
Avocado Smash (Australia)*
2 slices sliced paleo bread (you can purchase at The Cave Paleo Beastro)
1 clove garlic halved lengthways
2 tomatoes thickly sliced, seasoned with salt & pepper
4 eggs fresh and at room temperature
1 avocado ripe, cut in half, seed removed
1 tsp salt, ground sea
1 tsp black pepper, ground
1 tbsp olive oil
1 tbsp LSA crushed linseed (flaxseed), sunflower seeds and almonds, optional
1 squeeze lemon juice or lime juice
If your eggs are refrigerated, take them out to warm up to room temperature at least 30 minutes before poaching. 2/3 fill a deep pan with water and bring to the boil.
In the meantime, make the avocado smash. Scoop out the avocado flesh and place in a bowl. Add the sea salt, black pepper, goat's cheese, olive oil and LSA (if using) and lemon or lime juice. Mash with a fork until well combined. Set aside.
Toast or grill your bread. When it is done, rub the toast with the cut garlic. You can make this without bread. Use the tomato slices for the base.
When the water in the pan boils, crack the eggs and carefully drop them into the water. When the water comes back to the boil, turn off the heat and cook for a further 3 minutes (4 minutes if extra large). The eggs should be slightly runny.
Place the toast on the plate (if using) and top with tomato slices. Place the avocado smash on top of the tomato and using a slotted spoon, place the poached eggs on top. Season with salt and pepper.
*recipe adapted from an compass & fork
Chocolate Covered Toasted Coconut Pops (Canada)*
Toasted Coconut Pops:
1½ cups (125 g) unsweetened desiccated coconut
1 (13.66 fl oz/403 ml) can full-fat coconut milk
¼ cup (60 ml) pure maple syrup
1½ teaspoons pure vanilla extract
⅛ teaspoon fine sea salt
¾ cup (150 g) Enjoy Life chocolate chips
¼ cup (55 g) coconut oil
Preheat oven to 325F; spread the coconut out in an even layer on a baking sheet and bake until golden, about 15 to 20 minutes, stirring every 5 minutes or so. Cool completely. Whisk together the toasted coconut, coconut milk, maple syrup, vanilla extract, coconut extract (if using), and sea salt, and transfer to the fridge and chill until it has a porridge-like consistency, about 20 minutes.
Spoon the mixture into popsicle molds, making sure not to fill the molds over the “fill” line, since liquid expands as it freezes. Gently tap the mold a couple times on a hard surface to help any air bubbles escape, then insert the sticks.
Transfer to the freezer and freeze completely, about 3 to 4 hours, depending on the size of your popsicles and how cold your freezer is. To easily unmold the popsicles, dip the plastic bottoms in warm water and they should slide right out.
Once completely frozen and unmolded, lay the popsicles on a parchment paper-lined baking sheet and transfer to the freezer. To make the chocolate coating, melt the chocolate chips and coconut oil together in a medium bowl in the microwave or a double boiler; cool the chocolate mixture to room temperature, then dip each popsicle into it. Hold the popsicle up for a few seconds so the chocolate shell can harden, then lay it flat on the lined sheet tray. Continue this way until all the popsicles are coated.
Wrap each popsicle individually in plastic wrap and store in the freezer.
*recipe adapted from an edible mosaic
JULY 2018 RECIPES
Strawberry Passionfruit Punch (one serving)
2 Tablespoons (30 ml) passion fruit juice (approx. from 2 passionfruit)
1 teaspoon (5 ml) raw honey
1 strawberry, chopped
5 mint leaves, lightly crushed
7-8 oz (200 ml) sparkling water)
1 teaspoon (5 ml) fresh lemon juice
4-5 ice cubes
Mix everything together and enjoy.
Asian Chicken Lettuce Wraps
2 Tablespoons (30 ml) avocado oil
10 white button mushrooms, finely chopped
1 carrot, peeled and grated
1/2 onion, peeled and diced
3 cloves of garlic, peeled and minced
1 small piece ginger, peeled and minced
1/2 lb (225 g) ground chicken
1 Tablespoon (15 ml) sesame oil
2 teaspoons (10 ml) white vinegar
2 Tablespoons (30 ml) of coconut aminos
4 large iceberg lettuce leaves
1 spring onion, finely sliced
1 red chili, finely diced or sliced (optional)
Small handful of cilantro, chopped, for garnish
Add avocado oil to a large frying pan and sauté the mushrooms and carrot until caramelized. Add the garlic, ginger, and ground chicken and cook until the chicken has cooked thoroughly, stirring regularly. Stir in the vinegar, coconut aminos, and sesame oil.
Spoon the mixture into large, open lettuce leaves and scatter over the spring onions, chili, and cilantro. Wrap the leaves in on themselves and secure with toothpicks.
Fish Tacos with Avocado Aioli
1 cup cassava flour
¼ cup extra virgin olive oil
1 teaspoon salt
¼ cup coconut milk
¼ cup water
¼ cup mayo
½ cup coconut milk
2 tablespoons fresh cilantro, finely chopped
3 garlic cloves, finely chopped
juice of one lime
sea salt and ground black pepper, to taste
Taco Filling and toppings
¾ pound fresh Halibut or Cod, cut thick
1 tablespoon extra virgin olive oil
salt and white pepper, to taste
½ cup red cabbage, shredded
1 jalapeno, seeded and finely chopped
cilantro and freshly squeezed lime for garnish, optional
pico de gallo
In a bowl, combine all tortilla ingredients until the batter starts to resemble dough. If it's too dry, add a bit of water. If it's too wet, add a bit more flour. It should be just sticky enough to stay together but not so much that it sticks to your fingers.
Break dough into evenly sized 6 balls.
Use a rolling pin to roll out dough between two pieces of unbleached parchment paper. (If you have a tortilla press, feel free to use that instead!)
Heat a pan to medium high. When warm, place tortilla gently onto the pan and cook until bubbles appear and the bottom of the tortilla starts to brown.
Once slightly browned, flip it and wait for the second side to brown - about 2 minutes.
Place all tortillas aside. If the tortillas seem dry, please a damp paper towel over the resting tortillas.
Allow fish to come to room temperature and coat with olive oil and salt and pepper.
Heat your grill on high and place your halibut on the grill.
Leave your grill top open and cook your first side until lightly browned. If it sticks, it's not ready!
Flip and cook the other side for 6-7 minutes or until flaky and moist.
Set fish aside and flake apart.
Homemade Paleo Fudgesicles
1 ripe avocado, remove pit, quarter
4 tablespoons raw cacao powder
2 teaspoons vanilla extract
¼ cup honey
3 cups full-fat coconut milk
Combine all ingredients in blender.
Blend on a lower setting until smooth and combined. No avocado pieces should remain. Strain through fine mesh strainer if needed.
Pour mixture into popsicle molds.
Place in freezer for at least 6 hours.
When frozen, run under warm water for a few seconds, just enough to release the mold.
JUNE 2018 RECIPES
Coconut Margarita (Makes 2. Or 1 if you're really thirsty!)*
3 ounces lite coconut milk (from the can)
3 ounces tequila blanco
1 1/2 ounces triple sec
8 ounces coconut water
Fresh lime wedge, to serve
In a shaker, combine the coconut milk, tequila blanco, triple sec and coconut water. Shake until combined.
Pour into cocktail glasses with ice.
Serve with a lime wedge.
*recipe adapted from with salt and wit
Blood Orange, Beet & Fennel Salad*
2 medium red beets, tops trimmed
2 medium golden beets, tops trimmed
3 blood oranges
1 medium navel orange
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground black pepper
1/4 cup loosely packed fresh cilantro and/or chervil leaves
1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
3. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil.
4. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld. Garnish salad with cilantro leaves.
*recipe adapted from bon appetit
Grilled Potato Salad
2 lbs small potatoes (sweet, purple, yukon gold)
2 bunches scallions
4 slices thick cut nitrate free bacon
2 tablespoons white vinegar
3 teaspoons lemon juice
2 tablespoons whole grain mustard
1/2 cup olive oil
Salt and pepper to taste
In a large pot cover the potatoes with water and bring to a boil until tender, about 20-30 minutes depending on the size of your potatoes. Drain and set aside.
While the potatoes are boiling fry the bacon and make the dressing.
Whisk together the white vinegar, lemon juice, mustard, olive oil, and salt and pepper. Place the dressing in the refrigerator until ready to use.
Halve the potatoes and brush with a little olive oil. Brush the green onions with a bit of oil as well.
Preheat your grill to the highest setting and grill the onion just until they begin to wilt, remove and cover with a towel or plastic wrap to steam them. Continue grilling the potatoes until they have a nice deep char lines and are golden (about 10 minutes)
Slice the jalapeños into rings and the green onions into 1 inch pieces, crumble the bacon as well. Toss everything with the potatoes. Drizzle with dressing and serve.
Grilled Balsamic Chicken
2lbs boneless/skinless chicken thighs
½ cup balsamic vinegar
5 cloves garlic, minced (or 1 ½ teaspoons garlic powder )
1 teaspoon sea salt
½ teaspoon black pepper
Combine all of the marinade ingredients in a non-reactive bowl or Ziploc bag. Mix well. Add the chicken and mix again. Cover the bowl or seal the bag, and place into your fridge for at least 2 hours, and up to 24. I typically marinate the chicken overnight - the longer the better!
Preheat your grill to medium low heat. Place the chicken on the grill, cook for 7-10 minutes, then flip the chicken and cook the other side for 7-10 minutes, or until cooked through.
MAY 2018 Recipes
1 mango, peeled and diced
1⁄2 cup cucumber, peeled and diced
1 tbsp jalapeno pepper, finely chopped
1⁄3 cup red onion, diced
1 tbsp lime juice
1⁄3 cup cilantro leaves, roughly chopped
1 black pepper
1. Combine the mango, cucumber, jalapeno, red onion, lime juice and
cilantro leaves and mix well. Season with salt and pepper, to taste.
Grilled Chile Lime Chicken Wings*
½ medium onion, roughly chopped
2 jalapeno peppers (or 1 serrano pepper), ribs and seeds removed
3 garlic cloves, peeled
½ cup cilantro, tightly packed
Freshly ground pepper
Zest from 2 limes
¼ cup lime juice
2 tablespoons Paleo-friendly fish sauce
2 tablespoons coconut aminos
6 pounds chicken wings and/or drumsticks
1-2 tablespoons melted fat of choice
4 limes, cut into wedges
1. Toss the onion, peppers, garlic, cilantro, ground pepper, lime zest and juice, fish sauce, and coconut aminos into a blender, and blitz everything together until a bright green purée is formed.
2. Place the chicken wings in a large bowl, and add the marinade.
3. Mix well with your hands.
4. Marinate the chicken in the fridge for at least 30 minutes and up to 12 hours. Don’t marinate the wings longer than 12 hours because the acid will make the meat mushy.
5. Take the wings out of the refrigerator 30 minutes before you intend to cook them.
6. You can cook these chicken wings either in the oven or on your BBQ grill.
7. If you want to cook in oven...Arrange a rack in the middle of the oven and preheat it to 400°F on convection roast (or 425°F on the regular setting). Line a rimmed baking sheet with foil, and place a wire rack on top. Then, arrange the wings on the greased wire rack, and roast ‘em for 30 minutes (flipping midway) or until the wings turn golden brown.
8. If you want to cook them on your BBQ grill...first use long-handled tongs to grease the cooking grate with a wad of paper towels dipped in melted fat. Then, cook the wings over medium-hot coals (or with gas grill burners set to medium) for about 15 minutes, turning once, until the fat has rendered and the skin turns crisp and golden.
9. Serve with lime wedges!
*recipe adapted from Nom Nom Paleo
April 2018 Recipes
Vegan Stuffed Mushrooms
Ingredients (for the Stuffed Mushrooms)
14 medium to large white mushrooms (mine measured 5 – 6 cm / 2 – 2.5 inches)
1 tablespoon olive oil plus more for brushing the mushrooms
3 shallots, finely diced
5 – 6 cloves of garlic, thinly sliced
3 tablespoons chopped walnuts
3 tablespoons chopped sun-dried tomatoes
3 tablespoons chopped parsley
1/2 teaspoon salt plus more for sprinkling the mushroom caps
Pepper, to taste
Ingredients (for the Parsley Lemon Dressing)
1/4 cup finely chopped parsley
1 clove of garlic, diced
The zest of half a lemon
1/2 tablespoon red or white wine vinegar
1/4 cup olive oil
Pinch of salt and pepper, to taste
1. Start with the dressing to give the flavours time to develop. Combine all ingredients in a small bowl and taste. Adjust the level of acidity, saltiness and lemon to your liking. Set aside.
2. Preheat the oven to 175°C (350°F).
3. Remove the stems from the mushrooms and dice them finely. Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a bit
of salt and pepper and place them bottom up in a baking dish.
4. Heat a medium-sized pan over medium heat and add the 1 tablespoon of oil and diced shallots. Fry until transparent then add the sliced garlic.
Fry until soft and fragrant then add the chopped mushroom stems. Fry until browned, stirring occasionally, then remove the pan from the heat. Stir
through the remaining stuffing ingredients.
5. Fill each mushroom cap with the stuffing and bake for 15 – 20 minutes or until the mushrooms are brown and soft. If the tomatoes or parsley begin
to burn, cover the pan loosely with tin foil.
6. Serve with the dressing on the side to drizzle over the mushrooms.
Almond Butter Chocolate Fudge*
Ingredients (For the Bottom Chocolate Layer)
1 3/4 cups dark chocolate chips/morsels (Enjoy Life Dark Chocolate Morsels are a great choice)
1/2 cup smooth almond butter unsweetened
1 Tbsp raw honey
1/4 cup organic coconut oil
1/2 tsp pure vanilla extract
Ingredients (For the Top Almond Butter Layer)
1 1/2 cups smooth almond butter unsweetened
1/2 cup organic coconut oil melted and cooled (not hot)
5 Tbsp raw honey
2 tsp pure vanilla extract
1/4 tsp fine grain sea salt
Make the chocolate layer first. Melt the chocolate chips, coconut oil and almond butter in a small saucepan over low heat, stirring.
Once creamy, stir in the honey and vanilla, then remove from heat.
Line an 8 x 8 inch baking pan with parchment paper and spread the melted chocolate mixture over the bottom of the pan, using all of it. Chill in the refrigerator while you make the top layer.
To make the almond butter layer, use an electric hand mixer to cream together all the top layer ingredients in a large bowl. You should also be able to whisk the mixture together by hand if you don't have a hand mixer.
Layer the almond butter mixture on top of the chilled chocolate layer (doesn't have to be totally solid.) You'll likely have extra almond butter mixture which you can put in mini muffin liners and chill for an extra treat!
Cover the fudge and chill in the refrigerator for 2 hour until firm, or in the freezer for about 1 hour. You can top the fudge with nuts or drizzle chocolate for an extra little flair prior to refrigerating. I recommend storing the fudge in the refrigerator for the perfect creamy texture, however, you can freeze it as well if you prefer a very firm texture.
*recipe adapted from Paleo Running Momma
March 2018 Recipes
The Cave Paleo Lemon Cupcakes
1/2 cup coconut flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup melted coconut oil
Zest of one large lemon
Juice of one large lemon
1/2 cup honey
1/2 teaspoon vanilla extract
Ingredients (Vanilla Icing) OPTIONAL
1 1/2 Cups Coconut Cream Or Three 13.6 oz. Cans Of Chilled Coconut Milk
1/2 Cup Honey
Preheat oven to 350 degrees. Combine coconut flour, baking soda and salt in a large bowl.
In a small bowl, whisk 4 eggs. Stir in coconut oil, lemon juice, lemon zest vanilla and honey.
Using a mixer, slowly mix egg mixture into coconut flour mixture until the batter appears smooth with no lumps. (It may take a while to mix and the batter will seem rather thin)
Spoon the batter into a silicone muffin pan* sprayed with coconut oil (or greased with coconut oil).
Place into the oven and bake for 20-22 minutes. Allow to cool completely before icing the cupcakes.
*Important note: Highly recommend baking these cupcakes in a silicone muffin pan without muffin liners. If you bake with traditional cupcake pan and liners, spray the liners with coconut oil.
Instructions (Vanilla Icing)
1. If using coconut milk for this recipe, first open chilled cans and scoop out the cream which has separated and floated to the top. Save or discard the water in the bottom.
2. Combine coconut cream, honey and vanilla extract in a large bowl.
3. Using an electric hand or stand mixer, mix ingredients together in high speed setting for about 2 minutes, until crème becomes a thick like whipped cream.
4. Ice the cupcakes to your liking (using a piping bag does allow for a more appealing finished product)
Paleo Coconut Creme Eggs*
Ingredients (Coconut Filling)
3/4 cups coconut butter
1 1/2 cups unsweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup pure maple syrup (buy here)
Ingredients Chocolate Shell
1 1/2 cups paleo or vegan chocolate chips (I love the Enjoy Life brand)
2-3 tablespoons coconut oil (buy here)
1/2 teaspoon vanilla extract
In a medium bowl, combine coconut butter, shredded coconut, vanilla extract, and maple syrup. Stir well to combine.
Using a medium cookie scoop or ice cream scoop, dish out scoops of the coconut mixture. Roll into a ball between your palms and form into an egg shape that's somewhat flattened (with formed sides). Place on a parchment-lined cookie sheet and repeat until all mixture is used. Freeze for about 15 minutes.
Meanwhile, melt your chocolate. Combine chocolate chips, 2 tablespoons coconut oil, and 1/2 teaspoon vanilla extract in a medium bowl. Microwave in 30-second bursts, stirring very well between each burst. When chocolate is nearly melted but not quite, start microwaving in 15-second bursts; do not over microwave. Alternately, you can melt your chocolate in a double boiler. If you find the mixture is too thick with either method, add an extra tablespoon of coconut oil in and stir well.
Remove eggs from freezer. Place a wire cooling rack over a cookie sheet. Dip eggs, one by one, in chocolate, flipping until well coated. Remove with a fork and use another fork to slide egg off onto wire rack. Repeat until all eggs are coated. Sprinkle with coconut flakes, if desired, or drizzle extra chocolate on top. To drizzle, transfer remaining chocolate mixture into a small plastic sandwich bag. Snip off the corner and gently drizzle mixture over egg surfaces. Freeze about 10 minutes to harden then serve. Can be kept at room temperature.
Makes about 8 eggs
*recipe adapted from Cheryl Malik
February 2018 Recipes
The Cave Paleo Chocolate Molten Lava Cake
5 oz. dark chocolate
3 tbsp coconut oil
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder
Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
Melt the chocolate and coconut oil in a large bowl in the microwave or in double boiler on the stove. Stir to combine and set aside.
In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.
To get the cakes onto a plate, first run a knife around the edges of the ramekin. Set a plate on top of it, and use two hands to flip the ramekin over onto the plate. The cake should fall right out of the ramekin.