Grain-Free Carrot Cake Cupcakes

For those on a Paleo diet, these Grain-Free Carrot Cake Cupcakes are a tasty and nutritious treat. Instead of traditional grains, they are flavorful, moist, and bursting with the goodness of almond and coconut flour.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup shredded carrots
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 3 eggs
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp apple cider vinegar
• 1/4 cup chopped walnuts optional
• 1/4 cup raisins optional

Instructions:

Set the oven temperature to 175C 350F

Almond flour, coconut flour, baking soda, cinnamon, and nutmeg should all be combined in a big bowl

Whisk eggs, applesauce, vanilla extract, melted coconut oil, and honey or maple syrup in a separate bowl

Stirring constantly, gradually add the wet mixture to the dry mixture until thoroughly mixed

Add the chopped walnuts, raisins if using, apple cider vinegar, and shredded carrots

Pour the batter into each of the two-thirds full muffin tins after lining them with cupcake liners

A toothpick inserted into the center of a cupcake should come out clean after 20 to 25 minutes of baking

After letting the cupcakes cool in the pan for a few minutes, move them to a wire rack to finish cooling

After they cool, you can choose to eat them plain or frost them with a Paleo-friendly cream cheese frosting

Mint Chocolate Milkshake

Indulge in the deliciousness of a thick and creamy mint chocolate milkshake without the excess calories and fat. This healthier version is perfect for satisfying your sweet cravings.

Ingredients:

• 1 ripe banana
• 1 cup unsweetened almond milk
• 1/2 cup non-fat Greek yogurt
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon peppermint extract
• 1 tablespoon honey or maple syrup optional, for sweetness
• Ice cubes

Instructions:

Peel and slice the ripe banana

In a blender, combine the banana slices, almond milk, Greek yogurt, unsweetened cocoa powder, and peppermint extract

If you prefer extra sweetness, add honey or maple syrup to taste

Add a handful of ice cubes to make the shake thick and frosty

Blend until smooth and creamy

If the consistency is too thick, you can add more almond milk as needed

Pour the mint chocolate milkshake into a glass, garnish with a sprig of fresh mint if desired, and enjoy!

Ultra Creamy Pistachio and Cacao Tart

Indulge in the rich, creamy goodness of this vegan Ultra Creamy Pistachio and Cacao Tart. Made with wholesome ingredients like pistachios, cashews, and cacao, this dessert is a delightful treat for any occasion.

Ingredients:

• 1 cup shelled pistachios, soaked overnight
• 1 cup dates, pitted
• 1/2 cup raw cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 cup plant-based milk such as almond or soy
• Pinch of salt
• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

In a food processor, blend soaked pistachios, dates, raw cacao powder, melted coconut oil, maple syrup, plant-based milk, and a pinch of salt until smooth and creamy

Press the mixture evenly into the bottom and up the sides of a tart pan

Place in the freezer to set while preparing the filling

In the same food processor no need to wash, blend soaked cashews, coconut cream, maple syrup, melted coconut oil, and vanilla extract until smooth and creamy

Pour the cashew mixture over the chilled crust, smoothing the top with a spatula

Place the tart back in the freezer and let it set for at least 4 hours, or until firm

Before serving, allow the tart to thaw slightly for about 10-15 minutes

Garnish with chopped pistachios or cacao nibs if desired