This sweet vanilla pudding with tart berries is simple to make, great for digestion and full of healthy fats. Enjoy it for breakfast or even dessert.
This was the chosen recipe for my birthday this year… which just happened to coincide with Mother’s Day. I love carrot cake with cream cheese frosting. So we made this paleo version with a vegan cashew cream frosting, using a recipe modified just a bit from The Detoxinista. Gluten free, dairy free and no refined sugar. So I don’t feel bad eating the leftovers for breakfast.
I read a great post about coconut whipped cream on Tasty Yummies, and have been experimenting with it ever since. She was right — the Natural Value or Thai Organics brands make a better product than Native Forest. I like to keep a can of coconut milk in the refrigerator for this recipe. It’s super easy and great with fresh fruit. Think: strawberries + cream. It’s also pretty awesome in coffee.
This recipe from PaleOMG for double chocolate cookies is another favorite. Look for gluten-free and dairy-free cocoa powder and chocolate chips. The Enjoy Life brand is good, but I’ve also heard that Costco’s mini chocolate chips are a better value and also allergen friendly. Make sure you read the labels carefully.
This recipe for chocolate truffles from Practical Paleo is hands-down my favorite dessert recipe. I use a high quality, gluten-free and dairy-free cocoa powder from TCHO. Just make sure you read the labels well and splurge on higher quality ingredients. Coconut butter is meatier than coconut oil, and pretty yummy right out of the jar.