Paleo Banana Pecan Carrot Chocolate Chip Carrot Muffins…Squffins that is.

Paleo Banana Pecan Carrot Chocolate Chip Muffins

These muffins are paleo and grain free.  Using all natural ingredients, they are so rich and full of flavor with no added sugar, it will fool any paleo non-believer.  The batter uses dates for added sweetness.  And the chocolate chips, well, you can make these with or without.  I added them on a whim during making one batch, and my family are such fans now, I can’t not include them!  I use Ghirardhelli 72% dark chocolate chips – the good stuff.  Try it once and you’ll never go back.

I bought a square muffin pan recently, and I haven’t gone back to round muffins since. One of the reasons I like it so much is that the square muffin (squffins as I call them), fits nicely into a box on the counter.  You get more muffin square footage than if they were round muffins in a box.  They keep their shape, and are still just as super delicious.

This recipe has become a staple for me ever since I first made a batch of these about 4 weeks ago.  These muffins did not last for more than a week, and being paleo with fresh ingredients,they are better off eaten quickly with room made for a fresh new batch.

Here you go- enjoy!

Paleo Banana Carrot Chocolate Chip Carrot Muffins

Yields 12-15 muffins

Ingredients:

Wet Ingredients:
1 cup dates, pitted
3 ripe bananas
3 eggs
1 teaspoon vinegar
1/4 cup coconut oil, melted

Dry Ingredients:
2 cups almond flour
2 teaspoons baking soda
1 teaspoon sea salt
1 tablespoon cinnamon

Final Ingredients:
1 1/2 cups carrots, shredded
3/4 cup pecans, finely chopped
1/4 cup Ghirardhelli 72% dark chocolate chips

Step 1 – Wet Ingredients
In a food processor, combine dates, bananas, eggs, vinegar and oil

Step 2 – Dry Ingredients
In a large bowl bowl, combine almond flour, baking soda, salt, and cinnamon

Step 3 – Blending
Blend dry mixture into wet until thoroughly combined
Fold in carrots, walnuts and chocolate chips.

Step 4 – Into the Pan to Bake
Spoon mixture into paper lined muffin pan.
Bake at 350° for 25-30 minutes.
Check for doneness with a toothpick.  The muffins will not rise much during baking, so make sure to fill up the muffin cups to the top to get a nice shape.

Banana Pecan Carrot Chocolate Chip Muffins

Paleo Banana Pecan Carrot Chocolate Chip Muffin

Paleo Banana Pecan Chocolate Chip Squffin

Chocolate date nut coconut balls – Paleo Dessert

Chocolate Date Nut Balls with Flaked Coconut - Paleo Dessert!

Chocolate Date Nut Balls with Flaked Coconut – Paleo Dessert!

No-bake chocolate date nut balls with flaked coconut uses no added sugar, grains or preservatives. Easy to make and so yummy!

The flavor reminds me of these yummy date treats my grandmother used to buy that were oblong, with a half an almond pressed in the middle. Tastes just like it and brings back memories!

This recipe is adapted from TIna Yelle, Chocolate Vanilla Date Balls.

Chocolate Date Nut Coconut Balls

Six simple ingredients and no baking!

Ingredients:

  • 1/2 cup salted cashews
  • 1/2 cup chopped walnuts
  • 1 1/4 cup pitted dates
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon sesame seeds
  • 1/2 cup unsweetened coconut flakes

 

 

Instructions:

  1. Place all of the above ingredients in your food processor and blend until a workable mixture forms. I had to place it in my Ninja blender, using the dough attachment. The kneading attachment will really help bind the whole mixture together allowing you to shape it into bite-sized balls.
  2. Roll into 1 inch balls. Keep a paper towel handy as some of the nut oils will bleed out and your hands will have a nice sheen to them, and the coconut will not be able to stick as well to the sticky balls.
  3. Drop balls into coconut and roll to press in.
Unsweetend cocoa powder.

Unsweetend coco powderadds a nice chocolate flavor without being too sweet.

 

 

 

 

 

 

 

 

All ingredients for the dessert in the food processor.

All ingredients go into a processor or blender for mixing. 

Notes:
I placed these on a place and wrapped in saran wrap. You can freeze these until ready to serve or you can also store them in an airtight container in the refrigerator for up to two weeks.

This recipe is purely paleo, as there are no grains involved, no added or refined sugars. This recipe uses unsweetend cocoa powder and unsweetened coconut flakes. Everything is super clean tasting and leaves you feeling good.

Enjoy!

Vickie

Vickie Siculiano
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Paleo Almond Dark Chocolate Chip Cookies (Flourless!)

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I saw this recipe on the side of a Vitacost box that was used to ship a package of vitamins to me.

As I recently switched to a paleo diet, I was intrigued when I saw the recipe called for no flour, and almond butter which I love. Dark chocolate pieces are used which is ok on paleo, as long as it’s dark and 70% or more.

They cook up amazingly quick and are so delicious. I will definitely make them again!

Ingredients:

1 large egg
1 cup (250g) almond butter, at room temperature or cold (not warm)*
1/3 cup purr maple syrup
1 teaspoon baking soda
1/2 cup dark chocolate chips or pieces

Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.

Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.

Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.