12 Treats of Christmas

12 Paleo holiday treat recipesMmmmm the smell of Christmas cookies freshly baking…is there anything cozier? Lucky for us there are many delicious ways to bake wholesome, festive treats without grains, dairy, gluten or cane sugar.

It was incredibly hard to narrow down this list to only include 12…I could probably have made this a never-ending page 🙂

When you get down to the bottom, you’ll see a link to another page with 10 holiday treats that I made last year – so together you’re looking at 22 tasty, healthy treats to choose from. Maybe you should try all of em!

Flourless Chocolate Cake recipeFlourless Chocolate Cake

Flourless Chocolate Cake? Why oh why?

I’m excited to share this fancy new cake recipe with you…let’s face it chocolate+cake=awesome.

Most Flourless Chocolate Cake recipes out there use butter and refined white sugar, so I’ve cleaned it up with coconut oil and raw honey. Of course (disclaimer time) we all know that this cake is an indulgence, big time. It’s got lots of (tasty) calories and lots of (dreamy) chocolate.

K, we all on the same page? This cake = sinful real food eating.

Of course there are plenty of occasions that call for indulgences, especially with the holidays quickly approaching, so that’s when this recipe will come in handy. I simply love decorating fancy desserts with fresh pomegranate seeds. The color and little burst of flavor really makes your dessert shine. Enjoy!

Flourless Chocolate Cake
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 24

  • 15oz solid dark chocolate, 73% or higher cocoa content
  • 1 cup + 3 tablespoons coconut oil
  • ½ cup + 1 tablespoon raw honey
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon coconut milk, full fat
  • ¼ teaspoon vanilla extract
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper and spray with coconut oil. If you don’t have a springform pan then cut long strips of parchment to line the sides of the pan. Spray it all with coconut oil.
  2. In a double boiler, melt down 10 oz of the chocolate. Add 1 cup of coconut oil and ½ cup raw honey. Stir until melted and smooth. Remove from eat and cool.
  3. Add the cocoa powder to the chocolate mixture. Stir until smooth. Add in the eggs. Pour the batter into the prepared pan and bake for 25-30 minutes, until just firm in the center. Cool for 10 minutes then invert on a cake plate.
  4. In a double boiler, melt down the remaining 5oz of chocolate. Add the 3 Tablespoons of coconut oil and 1 Tablespoon of honey. Mix until smooth. Remove from heat. Stir in the coconut milk and vanilla extract.
  5. Spread the chocolate glaze over the cake and garnish with pomegranate seeds. Chill for 60 minutes before slicing. Enjoy!
NUTRITION

Calories: 255     Fat: 21     Carbohydrates: 16     Sodium: 21     Fiber: 3     Protein: 4    

Paleo gluten-free snickers bar recipeReal Healthy Snickers

Who doesn’t love Snickers bars? The chocolate, the nuts, the caramel. It’s a tantalizing combination, to say the least.

This is a candy bar that proclaims that it will satisfy your hunger, but I’d like to challenge that my wholesome version of Snickers will satisfy your hunger even longer.

Why?

Well, for starters my recipe uses very dark chocolate, which is lower in sugar. My caramel is made with coconut palm sugar, which won’t set you up for a sugar rush then energy crash. My cookie layer is made with toasted, ground nuts, which provide real, usable energy. And instead of peanuts I use dry roasted macadamia nuts.

This is one sweet, caramel-y snack that’s filled with nutritious ingredients to really power your day!

Making recipes like these Real Healthy Snickers bars is so so so so so much fun! I simply love the challenge of taking an existing, unwholesome item and creating it anew with really nutritious ingredients.

The best part is when my taste-testers tell me that my healthier version tastes even better than the original — whoop whoop!

Real Healthy Snickers
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 24

For the Chocolate Layer
  • 2 cups dark chocolate, 73% cocoa or higher
  • 3 Tablespoons coconut oil
For the Cookie Layer
  • 2½ cups raw pecans, toasted
  • 8 dates, pitted and soaked in hot water for 10 minutes
  • 2 Tablespoons blanched almond flour
  • 1 teaspoon coconut flour
  • ¼ teaspoon sea salt
  • ¼ cup coconut palm sugar
  • 3 Tablespoons coconut oil, melted
For the Caramel Layer
  • 1 cup coconut palm sugar
  • ¼ cup canned coconut milk, full fat
  • 2 Tablespoons coconut oil
  • Pinch of sea salt
  • 1 Tablespoon vanilla extract
  • ½ teaspoon baking soda
  • ½ cup dry roasted macadamia nuts, chopped
INSTRUCTIONS

Chocolate Layer
  1. Place the chocolate and coconut oil in a medium pot, and place the pot in a skillet with a few inches of water, over medium heat. Use a spoon to stir the chocolate mixture until smooth. Remove from heat.
Cookie Layer
  1. Preheat the oven to 350 degrees F. Spread the pecans over a rimmed baking sheet and roast for 8-10 minutes, until toasted. Meanwhile place the dates in a cup of hot water and soak for 10 minutes. Discard the water.
  2. Place the toasted pecans in a food processor and pulse until fine. Add the dates and remaining cookie layer ingredients. Pulse until a dough forms.
Caramel Layer
  1. In a skillet over medium heat, mix the coconut palm sugar, coconut milk, coconut oil, sea salt and vanilla extract. Once the mixture begins to boil, reduce the heat to low and continue to cook, stirring often for 5 minutes.
  2. Remove the skillet from heat, and whisk in the baking soda. Mixture will turn a lighter color and will become creamy. Return to low heat and cook, mixing often, for 2 minutes.
  3. Remove the caramel from heat and allow to cool and thicken for 5 minutes.
Real Healthy Snickers Bars
  1. Line the bottom and sides of an 8×8 pan with parchment paper, so that the parchment paper sticks up over the sides. (These will be your handles to easily pull the snickers bar from the pan once completed.) Lightly rub with coconut oil.
  2. Pour half of the chocolate layer into the bottom of the pan. Place in the freezer for 10 minutes.
  3. Sprinkle the cookie layer over the hardened chocolate layer. Press down to create an even layer of dough. Place in the freezer for 5 minutes to harden.
  4. Pour the caramel layer over the cookie layer. Spread to evenly coat. Sprinkle with the chopped macadamia nuts. Pour the remaining chocolate over the top of the nuts and carefully spread to evenly cover. Place in the freezer for 10 minutes, until the top chocolate layer hardens.
  5. Pull on the parchment papers that are sticking up to remove the whole pan of snickers bars. Place on a cutting board and use a knife to carefully cut into bite-sized bars. Enjoy!
NUTRITION

Calories: 190     Fat: 11     Carbohydrates: 23     Sodium: 86     Fiber: 2     Protein: 1    

Chocolate cupcakes with almond butter frosting and candy bacon sprinkles recipeMini Chocolate Cupcakes + Fluffy Almond Butter Frosting + Candy Bacon Sprinkles

It’s been waaaay too long since you’ve made cupcakes. Don’tcha think?

And what better a combination than Dark Chocolate + Almond Butter + Candied Bacon? It’s pretty much as close to heaven as you’re gonna get on this planet.

The Fluffy Almond Butter Frosting is good enough to simply eat with a spoon, and the Candy Bacon Sprinkles is, well, candy.

Yum, yum, yum! Roll up those sleeves, fellow bakers, and get baking, frosting and sprinkling :)

Chocolate Cupcakes
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 24

For the Cupcakes
  • 3.5 oz dark chocolate
  • ½ cup coconut oil
  • ⅓ – ½ cup raw honey
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup blanched almond flour
  • ½ tsp salt
  • ½ cup mini chocolate chips — dairy free, soy free (Enjoy Life Brand)
For the Fluffy Almond Butter Frosting
  • 1 cup creamy almond butter
  • ¼ cup coconut milk, canned, full fat
  • ¼ cup coconut oil
  • ¼ cup palm shortening
  • ¼ cup raw honey
For the Candied Bacon Sprinkles
  • 4 slices nitrate free bacon
  • ¼ cup pure maple syrup
  • 1 Tablespoon Dijon mustard
INSTRUCTIONS

For the Cupcakes
  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil.
  2. In a double boiler, gently melt the chocolate, coconut oil and raw honey. Remove from heat, allow to cool, add the eggs, vanilla and almond extracts.
  3. In a medium bowl combine the almond flour and salt. Add the wet ingredients and mix well. Stir in the mini chocolate chips.
  4. Fill the mini muffin tins nearly to the top. Bake for 15-25 minutes until golden and set.
For the Fluffy Almond Butter Frosting
  1. In a double boiler, melt all of the ingredients together. Mix often until smooth. Remove from heat and place in the freezer for 5 minutes.
  2. Beat the frosting with an electric mixer. Place back in the freezer for 5 minutes, then beat again. Continue this process until the frosting thickens and becomes creamy. Enjoy!
For the Candied Bacon Sprinkles
  1. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil.
  2. Place the bacon in a single layer in the pan.
  3. In a small bowl combine the maple syrup and mustard. Mix well. Brush the maple mixture over the bacon.
  4. Bake in the preheat oven for 20 minutes, or until crispy. Drain off the bacon grease. Once the bacon has cooled, chop into small pieces. Sprinkle over your frosted cupcakes and enjoy!
NUTRITION

Calories: 273     Carbohydrates: 18g     Sugar: 14g     Sodium: 143mg     Fiber: 2g     Protein: 6g    

Paleo recipe for zucchini walnut date cakeZucchini Date Cake with Walnuts

This recipe for Zucchini Date Cake with Walnuts is made with ingredients that are truly wholesome, and in my opinion much more guilt-free than any dessert that contains cane sugar. Yum!

Zucchini Date Cake
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 15

Zucchini Date Cake with Walnuts
  • 1½ cups blanched almond flour
  • 1½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • pinch of ground nutmeg
  • 3 eggs
  • 3 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 Tablespoon coconut oil, melted
  • 1 cup grated zucchini, water squeezed out
  • 1 cup dates, chopped
  • 1 cup walnuts, chopped
For the Creamy Maple Frosting
  • ½ cup palm shortening
  • ⅓ cup pure maple syrup, grade b
  • Pinch of sea salt
  • ½ teaspoon ground cinnamon
  • 2 teaspoons vanilla extract
  • 2 Tablespoons arrowroot starch
  • 2 Tablespoons coconut oil, melted
INSTRUCTIONS

Zucchini Date Cake with Walnuts
  1. Preheat oven to 350 degrees and lightly grease an 8×8 cake pan with coconut oil.
  2. Combine the almond flour, baking soda, salt, cinnamon and nutmeg in a medium bowl and set aside.
  3. Combine the eggs, honey, vanilla, banana and oil in another bowl. Mix well and add the dry ingredients. Mix until fully combined
  4. Fold in the zucchini, dates and walnuts.
  5. Pour batter into the prepared cake pan. Bake for 20 minutes or until golden and set. Remove from oven and cool before frosting. Enjoy!
For the Creamy Maple Frosting
  1. Place all the ingredients, except the coconut oil, in a mixing bowl and beat until fully combined. Scrape down the sides and beat again.
  2. Turn the mixer on low and slowly add the melted coconut oil, mixing until smooth.
  3. Place the frosting in the fridge for 30 minutes before using. Store all leftovers in the fridge. Enjoy!
NUTRITION

Calories: 298     Fat: 22     Carbohydrates: 24     Fiber: 3     Protein: 4    

Chocolate coconut cookies recipeReal Healthy Coconut Chocolate Cookies…THE BEST EVER!

You probably have a favorite traditional cookie, one filled with cane sugar and white flour. I know I used to looove making classic Toll House cookies. However, this recipe for grain and cane-sugar free cookies taste just as good (even better!) than those old favorites.

So you can have your cookie, eat it too, and get leaner and healthier in the process :) Enjoy!

Coconut Chocolate Cookies
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 36

For the Cookies:
  • 2 cups unsweetened shredded coconut
  • 1 cup blanched almond flour
  • ¼ teaspoon sea salt
  • ½ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 eggs, beaten
Dark Chocolate
  • ¾ cup dark chocolate 73% cocoa or higher
  • 2 tablespoons coconut oil
INSTRUCTIONS

  1. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl combine the shredded coconut, almond flour and sea salt. In another medium bowl combine ½ cup melted coconut oil, coconut sugar, vanilla extract, almond extract and beaten eggs. Add the dry ingredients to the wet ones and mix.
  3. Form round, golf-ball sized, balls with the cookie dough. Place 2 inches apart on the prepared baking sheet. Bake for 30 minutes, or until golden. Allow to cool for 20 minutes then place in the fridge for 20 minutes.
  4. Meanwhile, melt the chocolate and coconut oil in a double boiler. Simply place the chocolate and coconut oil in a small saucepan and place that into a larger saucepan that has a couple of inches of water over medium heat. Mix constantly until smooth.
  5. Dip the chilled cookies in the melted, dark chocolate, then place on a parchment lined plate. Drizzle dark chocolate across the tops of the cookies. Place back in the fridge until the chocolate hardens — about 15 minutes. Enjoy!
NUTRITION

Calories: 103     Fat: 15     Carbohydrates: 8     Sodium: 20     Fiber: 3     Protein: 2    

Paleo glazed pecans recipeGlazed Pecans

Crunchy and sweet – glazed nuts are a delicious addition to salads, or simply eaten on their own.

However, nearly all glazed nuts are made with refined cane sugar, which is something that we are all better off avoiding completely. Since I love glazed nuts on my arugula salad so much, I came up with this simple, easy recipe for Glazed Pecans using coconut sugar and pure maple syrup rather than refined sugars.

Enjoy a sprinkle over your favorite salad, or take a little bag of these as a snack. However you enjoy these sweet treats be sure to do so in moderation.

Glazed Pecans
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 20

  • 2 Tablespoons coconut oil
  • 2 Tablespoons coconut sugar
  • 2 Tablespoons pure maple syrup
  • 3 cups raw pecan halves
  • Dash of sea salt
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with wax paper.
  2. In a large skillet, combine the coconut oil, coconut sugar and syrup over medium heat. Once the mixture begins to bubble, add the pecans. Mix and cook for 3 minutes.
  3. Spread the pecans over the prepared baking sheet. Sprinkle with sea salt. Bake for 6-8 minutes until golden. Cool on the baking sheet for 30 minutes before breaking apart.
NUTRITION

Calories: 133     Fat: 12     Carbohydrates: 4     Sodium: 18     Fiber: 2     Protein: 2    

Caramelized Peaches with Rum Sauce and Cinnamon Spiked Vanilla Ice Cream recipeCaramelized Peach Halves with Rum Sauce and Cinnamon-Spiked Vanilla Ice Cream

These tender, caramelized peach halves are delightful swimming in run sauce and perched on a scoop of cinnamon-spiked vanilla ice cream. This may be one of the fanciest desserts that I made in 2014, and is certainly one of the tastiest!

Caramelized Peach Halves with Rum Sauce and Cinnamon-Spiked Vanilla Ice Cream
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 8

For the Cinnamon Spiked Ice Cream
  • 1 (13.66 oz) cans of coconut milk, full fat
  • 1 frozen bananas
  • 1 Tablespoon coconut palm sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
For the Rum Sauce
  • 2 Tablespoons coconut oil
  • 1 Tablespoon arrowroot starch
  • ½ cup coconut palm sugar
  • 1 cup coconut milk, full fat
  • 3 Tablespoons rum
For the Caramelized Peaches
  • 2 Tablespoons raw honey
  • 1 vanilla bean, scraped
  • 4 large white peaches, halved and pitted
INSTRUCTIONS

  1. Chill the can of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a bowl. Discard the liquid.
  2. Run the banana under warm water then carefully peel with a knife. Combine the peeled banana, coconut palm sugar, vanilla extract and cinnamon in a food processor. Blend until smooth.
  3. Pour the cinnamon ice cream mixture into an ice cream maker. Turn the ice cream maker on and run for about 15 minutes, until creamy. I’ve found that coconut milk based ice cream takes less time than dairy based ice cream to freeze – thanks to the way coconut hardens when cold.
  4. Melt the coconut oil in a skillet. Combine the arrowroot starch and coconut palm sugar in a bowl. Mix into the melted coconut oil. Pour in the coconut milk, stir constantly until it begins to boil. Continue to cook until thick, then remove from heat and stir in the rum. Return to the heat and cook for another couple of minutes.
  5. In a skillet combine the honey and vanilla beans, cook over medium heat for 2 minutes. Add the peach halves, cut side down, stirring often for 3 minutes until golden.
  6. Smear some rum sauce on each plate, top with a scoop of ice cream and a peach half. Enjoy!
NUTRITION

Calories: 324     Fat: 21     Carbohydrates: 35     Sodium: 45     Fiber: 2     Protein: 2    

No refined sugar compote recipeChristmas Compote

There are so many sweet treats being shared this time of year, most made with sickly-sweet refined sugar and corn syrup that dramatically spike our blood sugar and set us up for weight gain. The 12 Days of Christmas may better be described as The 12 Days of Sugar Coma…lol!

Don’t get me wrong, I’m certainly no Scrooge when it comes to holiday indulgences; but I’d rather make treats that contain wholesome sweeteners and fruit, rather than refined and overly sweet sugar. Healthier treats are just as much fun and leave us all a lot healthier and ultimately happier.

My mother-in-law, Suzy, introduced me to the idea of turning that extra fruit at the bottom of the fridge fruit drawer into a tender, sweet compote. My kids love this recipe so much – they call it ‘fruit soup’ 🙂

Christmas Compote
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 16

  • 8 cups chopped apples, peaches and other stone fruit
  • ¼ cup coconut oil
  • ¼ cup coconut sugar
  • 2 Tablespoons lemon juice
  • 1 Tablespoon Rum
  • 1 teaspoon ground cinnamon
INSTRUCTIONS

  1. Combine all of the ingredients in a large pot. Cover and cook on low for 30 minutes, stirring occasionally. When the fruit is very tender, remove from heat and serve warm. Garnish with more coconut sugar and cinnamon.
NUTRITION

Calories: 69     Fat: 3     Carbohydrates: 11     Sodium: 2     Fiber: 2     Protein: 0    

Paleo gingerbread recipeGingerbread Bars

These Gingerbread Bars perfectly satisfied my craving for homemade, baked cheer. These were really quick to mix together, rather than having to shape a few dozen cookies. Make sure to let the bars to cool all the way before cutting, so that they stick together. Store in the fridge and know that it’s going to be the most sturdy when chilled. Enjoy!

Gingerbread Bars
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 20

  • 2 Tablespoons milled chia seeds
  • 2 Tablespoons flax meal
  • ¼ cup water
  • ½ cup raw pumpkin seeds
  • 1 cup sliced almonds
  • ⅓ cup coconut oil
  • ¼ cup honey
  • ¼ cup almond butter
  • 1 Tablespoon molasses
  • 2 cups unsweetened, shredded coconut
  • ½ cup blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 Tablespoon sesame seeds
  • 2 Tablespoons dried cranberries
  • 2 Tablespoons dark chocolate, chopped
INSTRUCTIONS

  1. Preheat the oven to 325 degrees. Line an 8×8 pan with parchment paper. Lightly grease with coconut oil.
  2. Combine the chia seeds, flax meal and water in a small bowl. Whisk with a fork and set aside for 5 minutes to thicken.
  3. Place the pumpkin seeds and sliced almonds in a food processor. Pulse for 20 seconds. Add the coconut oil, honey, almond butter, molasses and flax-chia mixture. Pulse for 20 seconds. Add the shredded coconut, almond flour, baking soda, cinnamon, ginger, nutmeg, cloves and sesame seeds. Pulse until well combined.
  4. Use a large spoon to mix the cranberries and chocolate pieces into the dough.
  5. Press the dough into the prepared pan. Smooth out the top. Bake for 20-25 minutes until golden and bubbly. Remove from the oven and allow to cool in the pan for 15 minutes. Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Cut into bars. Enjoy!
NUTRITION

Calories: 221     Fat: 17     Sugar: 5     Sodium: 70     Fiber: 4     Protein: 5    

Best dairy free pumpkin bar recipe3 Layer Pumpkin Dessert Bars

What’s great about these pumpkin cheesecake bars is that they only contain wholesome, real food ingredients. There’s no dairy, cane sugar, grains or gluten weighing it down. And it’s amazing just how delicious it tastes!

So how did I create these scrumptious bars? The creaminess comes from cashews that have been soaked and blended. The sweetness comes from dates and a little raw honey. And the crust is made with almond flour.

Give these yummy no bake bars and try and let me know what you think. Enjoy!

3 Layer Pumpkin Dessert Bars
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Total time
INGREDIENTS
Serves 30

For the crust:
  • 1 cup blanched almond flour
  • ¼ teaspoon salt
  • ½ cup dates, pitted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
For the filling:
  • 12 oz raw cashews (about 2 cups) soaked for 1-2 hours, then discard soaking water
  • ½ cup coconut oil
  • ½ cup raw honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon of lemon juice
For the Pumpkin Topping:
  • 20 dates, pitted, soaked for 1 hour, then discard soaking water
  • 3 Tablespoons filtered water
  • 8 Tablespoons canned pumpkin
  • 2 Tablespoons coconut milk, canned and full fat
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon allspice
  • ¼ teaspoon ground ginger
  • Pinch of salt (plus extra for the top)
INSTRUCTIONS

  1. Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the filling.
  2. Wipe out the food processor, then add all of the filling ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the pumpkin topping.
  3. Throw all the pumpkin topping ingredients into the food processor. Blend for about 3 minutes, until fully smooth. Spread over the filling layer. Put it back in the freezer.
  4. After 30 minutes, cut the pumpkin bars into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.
NUTRITION

Calories: 180     Fat: 10     Carbohydrates: 22     Sodium: 19     Fiber: 2     Protein: 3    

Pumpkin Chocolate Swirl Loaf recipePumpkin Swirl Loaf

Since it’s Christmas, I thought we could all use a Chocolate Pumpkin Swirl Loaf that’s made with only wholesome sweeteners! This loaf was designed to be quite sweet, so reduce the amount of dates or banana if you’d like. Or enjoy it as is, in all its sweet glory.

I’m always looking for ways to add some chocolate to my holiday menu :) If you aren’t a fan of chocolate paired with pumpkin then feel free to leave out the chocolate (just don’t tell me because I may cry). Enjoy!

Pumpkin Swirl Loaf
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 16

  • 1½ cups blanched almond flour
  • 1½ teaspoons baking soda
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 2 Tablespoons coconut oil, divided
  • 1 cup canned pumpkin
  • 1 cup dates, pitted and chopped
  • ½ cup dark chocolate pieces
  • 2 Tablespoons unsweetened cocoa powder
For the Glaze
  • 6 Tablespoons coconut oil, melted
  • 1 Tablespoon raw honey
  • ¼ teaspoon vanilla extract
  • 1 teaspoon orange zest
INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Generously grease a loaf pan with coconut oil. Line the bottom of the loaf pan with greased parchment paper.
  2. In a medium bow combine the almond flour, baking soda, sea salt and pumpkin pie spice. Mix until well combined.
  3. In another medium bowl combine the eggs, vanilla extract, banana, 1 Tablespoon of the coconut oil, pumpkin and dates. Mix until well combined. Add the dry ingredients to the wet ones and mix well.
  4. Divide the batter in half by transferring half of the batter into an empty bowl.
  5. Place a skillet on the stove over medium heat and fill with a cup of water. Place a small saucepan directly in the skillet and fill with the remaining Tablespoon of coconut oil and the dark chocolate pieces. Stir often until the chocolate and coconut oil have melted. Pour into one of the bowls of batter along with the cocoa powder. Mix until fully combined.
  6. To create the swirl pattern, first spread half of the pumpkin batter over the bottom of the loaf pan. Top with half of the chocolate batter, smoothing it out. Repeat once more. Take a knife and swirl it through the entire loaf in an S pattern, from one end to the other. Smooth over the top and bake for 30-40 minutes. Remove from oven and cool for 60 minutes. Place in the fridge to chill for 30 minutes before applying the glaze.
  7. Combine the glaze ingredients and whisk well. Place in the fridge for 5-10 minutes, for the coconut oil to thicken, then remove and whisk again. Once the glaze is creamy, it’s ready to be applied to the chilled loaf. If the glaze is still runny, then chill and whisk again until it becomes creamy. Spread the glaze over the loaf and top with more orange zest. Slice and enjoy!
NUTRITION

Calories: 224     Fat: 16     Carbohydrates: 19     Sugar: 12     Sodium: 203     Fiber: 4     Protein: 4    

paleo pumpkin pie recipePumpkin Pie

If you’re like me, then your holiday feast will conclude with a slice of freshly baked pumpkin pie. This Real Food Pumpkin Pie recipe literally starts with a whole pumpkin, rather than a can opener, and it really shines through in the flavor. Both B and Andrew said that this was the best pumpkin pie they’d ever eaten! (Yes, a 9 yr old said that!)

There’s zero grains, gluten, dairy or refined sugars in this deliciously wholesome dessert! I mention in the ingredients that adding a touch of pure maple syrup is optional – if you are serving to kids then I’d recommend adding that maple syrup. However, if you’re serving to adults and you’re really watching your sugar intake, the molasses does add enough sweetness so that you can safely remove the maple syrup. Enjoy!

Pumpkin Pie
A Recipe by Diana Keuilian
4.5 from 2 reviews

Prep time
Cook time
Total time
INGREDIENTS
Serves 12

For the Filling
  • 1 medium sugar pumpkin
  • 1 (13.66oz) can coconut milk, full fat
  • 2 Tablespoons arrowroot starch
  • 2 Tablespoons molasses
  • 2 Tablespoons coconut oil
  • 1 Tablespoon pumpkin pie spice
  • ¼ teaspoon sea salt
  • 3 eggs
  • 3 Tablespoons pure maple syrup (optional)
For the Crust
  • 3 cups raw pecans
  • ½ teaspoon sea salt
  • 1½ cups dates, pitted
  • 6 Tablespoons coconut oil, melted
For the Whipped Cream
  • 2 (13.66 oz) cans of coconut milk, full fat (chilled overnight)
  • ¼ cup raw honey
  • 1 Tablespoon vanilla extract
  • ½ teaspoon almond extract
  • 1 Tablespoon coconut oil, melted
  • pinch of sea salt
INSTRUCTIONS

  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Remove the stem from your pumpkin, cut in half, vertically, and scrape out the seeds. (SAVE the seeds for roasting! Makes a delicious real food snack.) Place the pumpkin halves, cut side down, on the parchment paper and rub the skin all over with coconut oil. Roast for 60 minutes, until tender. Remove the pumpkin from the oven and reduce the temperature to 325.
  2. For the Crust: Combine all of the crust ingredients in a food processor. Blend until all of the ingredients are evenly incorporated. Lightly grease a pie pan (I used a 9″) and press the crust firmly and evenly onto the bottom and sides of the pan. Set aside.
  3. For the Filling: Once the pumpkin has cooled, discard the skin and place the soft roasted pumpkin in a food processor. Add the remaining filling ingredients and blend until smooth. Pour into your prepared pie crust. Bake in the preheated oven (325) for 45-60 minutes, until cooked through and set. To test, shake the pan – if it wiggles in the middle then it’s not quite done. Once cooled, place the pie in the fridge for at least 60 minutes.
  4. For the Whipped Cream: Chill the cans of coconut milk in the fridge overnight. Do NOT shake the cans up at all! Carefully turn the cans over and open from the bottom. Drain out the liquid and scoop the white cream into a mixing bowl. Discard the liquid. Add the remaining whipped cream ingredients. Beat with an electric whisk for a few minutes, until creamy. If necessary, chill the cream in the fridge to thicken. Use a piping bag to add dollops of whipped cream to each slice of pie. Garnish with a sprinkle of cinnamon, nutmeg or pumpkin pie spice. Enjoy!
NUTRITION

Calories: 1229     Carbohydrates: 50g     Sugar: 32g     Fiber: 16g     Protein: 17g    

If that wasn’t enough to satisfy your sweet tooth, then check out this Top 10 RHR Holiday Treats post from 2013. I hope that your holiday celebration is filled with lots of laughter, love and wholesome sweets! XOXO

Healthy and delicious holiday treat gifts.

Here are 10 wholesome and delicious treats to share this holiday season!

Comments

  • Liz Coombs December 24, 2014 at 7:07 am

    Merry Christmas Diana and also to your beautiful Family. I simply must tell you that you are my most Favourite Person of the Year! I will follow your recipes and encourage my own family in pursuing life-changing options to better health. I am so glad I “met” you!

    • Diana January 2, 2015 at 6:41 pm

      Aww, thank you so much and have a Happy New Year ☺

  • Scott December 24, 2014 at 3:01 pm

    What do you mean by use 1 can of coconut milk, full fat. The can I opened to make Swedish Pancakes was part clear liquid and part white thick cream. When you say full fat, are you refering to just the white thick cream part or do I look for full fat on the label? I don’t have pumpkin seeds. Can I substitute other nuts? I’m really enjoying your Recipe Hacker book. Merry Christmas.

    • Diana January 2, 2015 at 6:40 pm

      Hi Scott,

      In regards to one can of full fat coconut milk, there are two types full fat and low fat. I just want to make sure that the right one is used and then it would be the full can. In regards to the pumpkin seeds what recipe are you referring to because most of the time nut substitutions work just fine. Happy Cooking!

  • Linda Kennedy December 24, 2014 at 7:59 pm

    I feel like I just a million dollars! Your recipes look so good and gluten free. I look forward to baking something yummy and healthy. Merry Christmas

    • Diana January 2, 2015 at 6:37 pm

      Awesome, enjoy!

  • Doris December 25, 2014 at 2:18 pm

    Thank you for these delicious recipes, what a nice Christmas surprise 🙂

    • Diana January 2, 2015 at 6:37 pm

      You’re welcome, enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: