This has it ALL! Banana, pumpkin, chocolate, cranberries, coconut… I mean…what more could you want??!!! Maybe a million bucks, but that’s pretty much all I can think of that would add to these little guys. These make a great breakfast or snack, and if you want to save some calories, leave out the chocolate chips, but you know that I have a sweet tooth and I firmly believe that chocolate makes everything better. 🙂 Fall is here y’all, and this really makes a great, healthy and seasonal treat!
1/2 cup almond butter
1 cup shredded, dried, unsweetened coconut
2 medium very ripe bananas
1 tsp baking powder
1 tsp baking soda
1/3 cup pureed pumpkin
1-3 tbsp of coconut flour
1 tbsp of coconut oil
1 tbsp honey (optional)
dried cranberries – 1/3-1/2 cup
1/2 cup of chocolate chips
Preheat your oven to 350ºF.
In a mixing bowl, combine all of the ingredients leaving the chocolate chips and cranberries. (Mix, breaking up the banana so it is mostly incorporated into the batter (lower amounts of visible chunks). Once all of the ingredients are mixed in and smooth, fold in the cranberries and chocolate chips. Pour the batter into a greased loaf pan.
Bake for approximately 35-40 minutes, until the center is no longer gooey (soft). Let the banana bread cool before removing from the pan.
These things are rich and decadent!!! Like whoa. They really turned out beautifully and would make a great dish to take as a gift or to a party. All natural and no refined sugar at all. You don’t want to sit and eat the whole pan (well, maybe you do…), but you don’t have to feel as guilty with these types of desserts. I found this recipe on Rawmazing which has some amazing (hence the name) raw recipes, so check it out!
1. Whisk all ingredients together and pour into oiled, parchment lined 8 x 8-inch glass pan. Set in refrigerator aside making topping. The bottom layer should be set up (but not completely hard) before adding the next layer.
2 cups of dried, unsweetened, raw coconut
2/3 cup coconut butter, softened
3 tablespoons raw agave nectar (or liquid sweetener of choice)
1-2 teaspoons organic almond flavoring (not raw) – I didn’t have this, so I just left it out
1. Place coconut in medium bowl.
2. Whisk coconut butter (not the same as coconut oil), agave and almond flavor. Pour over coconut and mix well.
3. Pat over first layer, top with chopped almonds and ganache. (see below)
4. Refrigerate to set.
1/3 cup almonds, coarsely chopped – I actually roasted my almonds as well as a little coconut and put that on the top as well – can’t have too much of that stuff. 🙂
These are a whole new level of WHOA. All natural, healthy and sure to satisfy a sweet tooth!!! The base is a paleo banana donut and it’s topped with espresso chocolate and coconut oil and a pinch of sea salt. I have no more words. 🙂 Well, except that I got the original recipe from PaleOMG and adapted a bit. What a great site!! Go make these little nuggets -I mean – these are WHOA!!!!!!!!
5 dates, pitted – I actually didn’t have dates, so I used 2 tbs almond butter!
¼ cup coconut flour
⅛ cup honey
2 tbsp coconut oil, melted (1 -2 more tbs coconut oil for frosting)
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
pinch of salt
½ cup dark chocolate chips, melted
1 teaspoons ground espresso (or coffee)
coarse sea salt (to top donuts-optional)
Preheat oven to 375 degrees.
Place bananas, honey, and dates (or almond butter) in a food processor and blend until smooth.
Then add the eggs, coconut flour, oil, vanilla, cinnamon, baking soda and powder, and salt to your food processor and puree until completely combined.
Grease your donut pan and pour ingredients into pan.
Bake for 20-25 minutes or until completely cooked through (poke a toothpick through one to make sure it comes out clean.
Let cool. I placed mine in the freezer for a bit because I have zero patience and wanted those puppies to cool so I could frost them! 🙂
Once donuts are cool, melt another 1-2 tbs of coconut oil in a skillet then melt your chocolate in and mix in your ground coffee.
Now dip the top of your donut directly into the melted chocolate, then top with a bit of coarse sea salt.
This is some GOOD STUFF! Not to mention how pretty and marbly it comes out. We are on the edge of fall, and I’m already thinking ahead for the holidays…this would make such a pretty gift!! My clients better watch out – this might be what they get for Christmas. 🙂 I whipped this up for breakfast one morning, but I’m telling you a lot of this paleo stuff gets better over the next few days if you put them in a ziplock and let them sit. You don’t have to have the chocolate chips on this one, but I’m always a fan of more chocolate. Heehehee… This was such a delicious, easy and healthy start to the day, and makes for a great snack too! I found the original recipe on Living Healthy With Chocolate. Enjoy!
1½ cups almond flour – you can use almond meal or coconut flour as well (I used coconut flour)
1½ teaspoons baking soda
½ teaspoon salt
¼ cup raw cacao powder
1½ cups bananas
4 tablespoons coconut oil, melted
1 teaspoon vanilla extract
1 large egg, room temperature
1 tablespoon raw honey
¼ cup chocolate chips
in a medium bowl, mix together the almond flour, baking soda and salt
Add the bananas, coconut oil, vanilla, egg and honey to a food processor and pulse to combine ingredients
Combine wet and dry ingredients and mix to form a batter. Be careful not to over mix or the batter will become oily and dense.
Divide the batter in half. Add the cacao powder and chocolate chips to half and pour into the bottom of an 8½” x 4½”-inch medium loaf pan greased or lined with parchment paper
Spoon remaining batter on top and bake at 350°F until a toothpick inserted into the center comes out clean. Approx 30-45 min depending on your oven.