Dark Chocolate

Primal Recipe Tester Dark Chocolate

My Dark Chocolate is lightly sweetened with honey and will melt in your mouth. You can adjust the sweetness and add things like nuts, spices and flavors to your taste. Just try not to eat the whole batch!

Primal Recipe Tester Dark Chocolate

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Dark Chocolate
Primal Recipe Tester Dark Chocolate
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
4 oz
Ingredients
  • 1/2 c organic cocoa butter Buy it
  • 1/2 c organic cacao powder Buy it
  • 2 tbsp organic raw honey Buy it
  • 1/4 tsp vanilla powder Buy it
  • 1/4 tsp Himalayan pink salt Buy it
Prep Time 10 minutes
Cook Time 5 minutes
Passive Time 30 minutes
Servings
4 oz
Ingredients
  • 1/2 c organic cocoa butter Buy it
  • 1/2 c organic cacao powder Buy it
  • 2 tbsp organic raw honey Buy it
  • 1/4 tsp vanilla powder Buy it
  • 1/4 tsp Himalayan pink salt Buy it
Primal Recipe Tester Dark Chocolate
Instructions
  1. Line a 5 x 9 baking dish with parchment paper.
  2. Melt cocoa butter in a double boiler on medium heat then remove from heat and wipe water from sides and bottom of pot.
  3. Add the rest of the ingredients, stir to combine and transfer to the baking dish.
  4. Place in the freezer for 30 minutes to harden.
  5. Cut into desired sized pieces, and store in an airtight container in the refrigerator.
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Nut Butter Balls

Primal Recipe Tester Nut Butter Balls

My Grandma used to make the best peanut butter balls during the holidays, and I made them every year until now. My Nut Butter Balls have a blend of cashew butter and sun butter to get the taste of peanut butter, coconut flour to get the right texture and honey to sweeten. You can make them dairy-free by using refined coconut oil instead of clarified butter.

Primal Recipe Tester Nut Butter Balls

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Nut Butter Balls
Primal Recipe Tester Nut Butter Balls
Prep Time 20 minutes
Passive Time 70 minutes
Servings
24 balls
Ingredients
  • 1 c Enjoy Life Chocolate Chips Buy it
  • 3/4 c cashew butter Buy it
  • 1/2 c coconut flour Buy it
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c sun butter Buy it
  • 1 tbsp palm shortening Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
Prep Time 20 minutes
Passive Time 70 minutes
Servings
24 balls
Ingredients
  • 1 c Enjoy Life Chocolate Chips Buy it
  • 3/4 c cashew butter Buy it
  • 1/2 c coconut flour Buy it
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c sun butter Buy it
  • 1 tbsp palm shortening Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
Primal Recipe Tester Nut Butter Balls
Instructions
  1. Add all of the ingredients except chocolate chips and palm shortening in a medium bowl and mix well to combine.
  2. If mixture is to wet, place bowl in the refrigerator for 10 minutes. Roll into 1 inch balls, place on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
  3. Melt the chocolate and palm shortening in a double boiler over medium heat.
  4. Use a toothpick to dip the nut butter balls into the chocolate, coating all side. Place back on the baking sheet and use the toothpick to cover up the hole.
  5. Refrigerate for 30 minutes then enjoy!
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Apple Pie

Primal Recipe Tester Apple Pie

I have been baking apple pies on my husband’s birthdays and other special occasions throughout the year for almost 20 years. I got really good at making them, but then I went primal. It’s been almost two years, but I finally have an Apple Pie that my husband likes. I pair warm apples, cinnamon, nutmeg and ginger with a tender, flaky, buttery pie crust for a grain and refined-sugar free dessert I think you’ll love. You can make this dairy-free by using palm shortening instead of clarified butter in the pie crust.

Primal Recipe Tester Apple Pie

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Apple Pie
Primal Recipe Tester Apple Pie
Prep Time 1 hour
Cook Time 40 minutes
Servings
8 slices
Ingredients
  • 2 1/2 lbs granny Smith apples, peeled, cored & chopped
  • Pie Crust, doubled Make it
  • 1/2 c +1 tbsp coconut palm sugar Buy it
  • 1 pastured egg, lightly beaten
  • 1 tbsp arrowroot starch Buy it
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
Prep Time 1 hour
Cook Time 40 minutes
Servings
8 slices
Ingredients
  • 2 1/2 lbs granny Smith apples, peeled, cored & chopped
  • Pie Crust, doubled Make it
  • 1/2 c +1 tbsp coconut palm sugar Buy it
  • 1 pastured egg, lightly beaten
  • 1 tbsp arrowroot starch Buy it
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
Primal Recipe Tester Apple Pie
Instructions
  1. Make the pie crust, doubling the recipe. Use half to fill the pie dish and keep the other half wrapped in plastic wrap in the refrigerator until ready to assemble pie.
  2. Preheat oven to 425 °F.
  3. Add the apples and lemon juice to a large bowl and stir to combine. Add 1/2 c coconut sugar, arrowroot starch, cinnamon, ginger and nutmeg and stir to combine.
  4. Take out the top of the pie crust and roll out on a piece of 12 x 12" parchment paper until it is 1" larger around than the pie dish and about 1/8" thick. Carefully flip the pie crust and parchment paper over on top of the pie dish and slowly peel off the parchment paper.
  5. Press together any tears, trim edges and flute as desired.
  6. Brush the beaten egg on top of the pie, then sprinkle 1 tbsp coconut sugar all over.
  7. Cut slits in the center of the pie then bake for 15 minutes. Reduce heat to 350 °F, cover with aluminum foil, and bake for another 35-40 minutes or until golden brown and apples are tender.
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Pumpkin Pie

Primal Recipe Tester Pumpkin Pie

Pair my smooth, creamy, spiced pumpkin pie filling with my tender, flaky, buttery Pie Crust for a Pumpkin Pie no one will know is grain and refined sugar-free. You can make this dairy-free by using palm shortening instead of clarified butter in the pie crust.

Primal Recipe Tester Pumpkin Pie

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Pumpkin Pie
Primal Recipe Tester Pumpkin Pie
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 pie
Ingredients
  • 1 Pie Crust Make it
  • 1 3/4 c cooked pumpkin or 1 15 oz can of pumpkin Buy it
  • 3 pastured eggs
  • 1/2 c full fat coconut milk Buy it
  • 1/2 c maple syrup
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cloves
Prep Time 20 minutes
Cook Time 45 minutes
Servings
1 pie
Ingredients
  • 1 Pie Crust Make it
  • 1 3/4 c cooked pumpkin or 1 15 oz can of pumpkin Buy it
  • 3 pastured eggs
  • 1/2 c full fat coconut milk Buy it
  • 1/2 c maple syrup
  • 1 tbsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground ginger powder
  • 1/2 tsp ground nutmeg
  • 1/4 tsp Himalayan pink salt
  • 1/4 tsp ground all spice
  • 1/4 tsp ground cloves
Primal Recipe Tester Pumpkin Pie
Instructions
  1. Preheat oven to 350 °F.
  2. Flute edges of pie crust and set aside.
  3. Add the rest of the ingredients to a food processor and process until smooth.
  4. Pour into unbaked pie shell and bake for 30 minutes, place a piece of aluminum foil over the pie then bake for another 15-20 minutes.
  5. Let cool completely then refrigerate for at least an hour before serving with Coconut Whipped Cream.
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Pie Crust

Primal Recipe Tester Pie Crust

My husband prefers pie for dessert, so I had my pre-primal pie crust dialed. It was tender, flaky and buttery. I never found a grain-free recipe that met all of these criteria, so I created my own Pie Crust that does. You can make this dairy-free by using palm shortening instead of the clarified butter. See my recipe notes for a nut-free version.

Primal Recipe Tester Pie Crust

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Pie Crust
Primal Recipe Tester Pie Crust
Prep Time 20 minutes
Passive Time 20 minutes
Servings
1 single crust pie
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend + additional Make it with almond flour
  • 3 tbsp ice cold water
  • 3 tbsp palm shortening, chilled Buy it
  • 2 tbsp clarified butter, chilled
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp sea salt
Prep Time 20 minutes
Passive Time 20 minutes
Servings
1 single crust pie
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend + additional Make it with almond flour
  • 3 tbsp ice cold water
  • 3 tbsp palm shortening, chilled Buy it
  • 2 tbsp clarified butter, chilled
  • 1 tbsp coconut palm sugar Buy it
  • 1/2 tsp sea salt
Primal Recipe Tester Pie Crust
Instructions
  1. Combine flour, sugar and salt in a large bowl.
  2. Cut in palm shortening and clarified butter into the flour until it resembles course crumbs.
  3. Sprinkle one tablespoon of water over the mixture, stir with a fork and repeat with remaining water.
  4. Without overkneading, form dough into a ball. Flatten into a round disk, wrap in plastic wrap then refrigerate for 20 minutes.
  5. Cut a piece of parchment paper into a 12 inch square, then roll out dough on top of the parchment paper with a lightly floured rolling pin until it is 1 inch larger around than the pie dish and about 1/8 inch thick.
  6. Very carefully slide a shallow bowl that fits into the pie dish under the parchment paper with the dough on it. Lay the pie dish on top and flip everything over and press dough into the dish. Carefully remove the parchment paper and reattach broke off pieces.
  7. Edge and bake as directed.
Recipe Notes

For double pie crust, double all ingredients and divide in half.

I prefer the taste of almond flour in my pie crust, but for a nut-free version, use my Grain-Free AP Flour Blend with cassava flour, decrease flour to 3/4 c and increase water to 4 tbsp.

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Chocolate Milkshake

Primal Recipe Tester Chocolate Milkshake

The other night I told my kids I would make them something for dessert after dinner. One requested vanilla and the other chocolate. I asked if a chocolate milkshake would work and they both said yes. Yes! I did a quick search for dairy-free and paleo milkshake recipes, but I couldn’t find anything that I thought they would like. I decided to create my own Chocolate Milkshake because my kids aren’t always big fans of adding bananas, avocados, sweet potatoes or pumpkin to their desserts. It is super simple to make and is lightly sweetened with honey. See the Recipe Notes for how I made my daughter’s a Mint Chip Chocolate Milkshake.

Primal Recipe Tester Chocolate Milkshake

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Chocolate Milkshake
Primal Recipe Tester Chocolate Milkshake
Servings
4 people
Ingredients
  • 2 c ice
  • 1 can full fat coconut milk Buy it
  • 1/4 c cacao powder Buy it
  • 1/4 c raw honey
  • 1 tsp pure vanilla extract
Servings
4 people
Ingredients
  • 2 c ice
  • 1 can full fat coconut milk Buy it
  • 1/4 c cacao powder Buy it
  • 1/4 c raw honey
  • 1 tsp pure vanilla extract
Primal Recipe Tester Chocolate Milkshake
Instructions
  1. Combine all of the ingredients in a blender and blend until smooth.
  2. Pour and serve!
Recipe Notes

Make it a Mint Chip Chocolate Milkshake by adding 1 tbsp Enjoy Life Chocolate Chips and 1/4 tsp peppermint extract.

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Chocolate Fudge

Primal Recipe Tester Fudge

I’m not going to say my Chocolate Fudge is better than my Grandma’s, but it’s a decadent dessert that’s chocolatey, creamy and naturally sweetened. The walnuts are optional, but I love the crunch they add.

Primal Recipe Tester Chocolate Fudge

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Chocolate Fudge
Primal Recipe Tester Fudge
Prep Time 10 minutes
Passive Time 1 hour
Servings
24 squares
Ingredients
  • 1/2 c cacao powder Buy it
  • 1/2 c cashew butter Buy it
  • 1/2 c coconut cream Buy it
  • 1/2 c Enjoy Life Mini Chocolate Chips, melted Buy it
  • 1/2 c walnuts, chopped Sprouted walnuts if possible
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c refined coconut oil, softened Buy it
  • 1/2 tsp vanilla powder Buy it
  • 1/4 tsp Himalayan pink salt
Prep Time 10 minutes
Passive Time 1 hour
Servings
24 squares
Ingredients
  • 1/2 c cacao powder Buy it
  • 1/2 c cashew butter Buy it
  • 1/2 c coconut cream Buy it
  • 1/2 c Enjoy Life Mini Chocolate Chips, melted Buy it
  • 1/2 c walnuts, chopped Sprouted walnuts if possible
  • 1/4 c clarified butter, softened
  • 1/4 c raw honey
  • 1/4 c refined coconut oil, softened Buy it
  • 1/2 tsp vanilla powder Buy it
  • 1/4 tsp Himalayan pink salt
Primal Recipe Tester Fudge
Instructions
  1. Line an 8 x 8 baking dish with parchment paper.
  2. Add all of the ingredients except the walnuts in a large bowl and mix well to combine then fold in the walnuts
  3. Pour into baking dish, cover and place in refrigerator for at least an hour.
  4. Cut into desired sized squares and store in an airtight container in the refrigerator.
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Nut Butter Chocolate Chip Cookie Dough Balls

Nut Butter Chocolate Chip Cookie Dough Balls

I wanted my Nut Butter Chocolate Chip Cookie Dough Balls to taste like peanut butter, so I added a little Sunbutter, but feel free to leave it out and use 1/2 c of cashew butter or your nut butter of choice. These taste amazing by themselves or in Coconut Vanilla Ice Cream. You can make these dairy-free by using refined coconut oil instead of the clarified butter.

Primal Recipe Tester Nut Butter Chocolate Chip Cookie Dough Balls/2

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Nut Butter Chocolate Chip Cookie Dough Balls
Nut Butter Chocolate Chip Cookie Dough Balls
Prep Time 10 minutes
Passive Time 30 minutes
Servings
16 balls
Ingredients
  • 3/8 c cashew butter Buy it
  • 1/4 c coconut flour Buy it
  • 2 tbsp Enjoy Life Mini Chocolate Chips Buy it
  • 2 tbsp raw honey
  • 2 tbsp Sunbutter Buy it
  • 1 tbsp clarified butter, softened
  • 1 tbsp refined coconut oil, softened Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan pink salt
Prep Time 10 minutes
Passive Time 30 minutes
Servings
16 balls
Ingredients
  • 3/8 c cashew butter Buy it
  • 1/4 c coconut flour Buy it
  • 2 tbsp Enjoy Life Mini Chocolate Chips Buy it
  • 2 tbsp raw honey
  • 2 tbsp Sunbutter Buy it
  • 1 tbsp clarified butter, softened
  • 1 tbsp refined coconut oil, softened Buy it
  • 1 tsp pure vanilla extract
  • 1/4 tsp Himalayan pink salt
Nut Butter Chocolate Chip Cookie Dough Balls
Instructions
  1. Combine all of the ingredients except the chocolate chips in a medium bowl and mix well.
  2. Fold in the chocolate chips, have a taste, then place the bowl in the refrigerator for 30 minutes.
  3. Remove the bowl and roll the cookie dough into desired sized balls.
  4. Store in an airtight container in the refrigerator, and try not to eat them all at once!
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Chocolate Chip Cookies

Primal Recipe Tester Chocolate Chip Cookies

Who needs a bakery when you have my Chocolate Chip Cookies recipe? They are crispy on the outside, ooey gooey on the inside, have a hint of butter and they’re grain & refined-sugar free. You can make these dairy-free by substituting the clarified butter with coconut oil. If you make these with my cassava ap flour blend, you’ll want to decrease the amount of flour to 1 c.

Primal Recipe Tester Chocolate Chip Cookies

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Chocolate Chip Cookies
Primal Recipe Tester Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 45 minutes
Servings
13 3 inch cookies
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 3/4 c coconut palm sugar Buy it
  • 3/4 c Enjoy Life Mini Chocolate Chips Buy it
  • 1 pastured egg
  • 3 tbsp clarified butter, softened
  • 3 tbsp refined coconut oil, softened Buy it
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Prep Time 15 minutes
Cook Time 8-10 minutes
Passive Time 45 minutes
Servings
13 3 inch cookies
Ingredients
  • 1 1/4 c Grain-Free AP Flour Blend Make it with almond flour
  • 3/4 c coconut palm sugar Buy it
  • 3/4 c Enjoy Life Mini Chocolate Chips Buy it
  • 1 pastured egg
  • 3 tbsp clarified butter, softened
  • 3 tbsp refined coconut oil, softened Buy it
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/4 tsp Himalayan pink salt
Primal Recipe Tester Chocolate Chip Cookies
Instructions
  1. Combine the coconut palm sugar, softened clarified butter and softened coconut oil in a large bowl and mix with a hand blender on medium speed for 2 minutes.
  2. Add the egg and vanilla and blend for 1 minute.
  3. Add the rest of the ingredients except the chocolate chips and use a mixing spoon to mix until combined.
  4. Fold in the chocolate chips then place the dough in the refrigerator for at least 30 minutes. 24 hours is ideal, but who's really going to wait that long?*
  5. Preheat oven to 350 °F with rack in the center.
  6. Drop the dough by rounded spoonfuls 2 inches apart onto ungreased cookie sheets.** Bake for 8-10 minutes or until edges turn golden brown.
  7. Let cookies cool for 5 minutes then transfer to a wire rack to cool for another 10. Enjoy every bite!
Recipe Notes

*If you do let the dough rest in the refrigerator for 24 hours, you may need to increase the bake time by 1-2 minutes.
**To get cookies with an uneven top, roll dough into a ball, gently tear the ball in half then smoosh dough back together with torn sides up.

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