Tag Archives: paleo frosting

Paleo Coconut Pomegranate Cupcakes

25 Mar

I had a very busy day experimenting in the kitchen and this was my final recipe of the day.  Perfect timing, always great to end the day taste testing a cupcake!  Moist, sweet, delicious!

Ingredients:

Cupcake

1/2 cup coconut flour, sifted

1/2 tsp. kosher salt

1/2 tsp. baking soda

1/4 tsp. baking powder

1 scoop Jay Robb vanilla egg white protein powder

3 large eggs

1/2 cup organic blue agave

1/3 cup canola oil

1/2 cup pomegranate juice

1/4 tsp. coconut extract

Frosting

1/3 cup Earth Balance coconut spread

1/3 cup palm shortening

1/2 cup coconut palm sugar arrowroot powder blend

1/4 tsp. vanilla extract

1/4 cup pomegranate juice

Unsweetened flaked coconut (for garnish)

Method:

For the cupcakes whisk the wet ingredients and kosher salt together.  Sift together the dry ingredients and whisk them into the wet.  Distribute the batter evenly between 12 cupcake wrappers in a cupcake tin and bake at 350°F for 20 minutes.  Mix together 1 cup of coconut palm sugar and 1 tbl. arrowroot powder and, in batches, put this through a coffee/spice grinder until it is as finely powdered as you can get it (you won’t need all of this, save the extra in a sealed container).  With the paddle attachment of your stand mixer beat together coconut spread, coconut palm sugar arrowroot powder blent, and palm shortening until smooth.  Add pomegranate juice and vanilla extract and beat until soft and smooth.  Top completely cooled cupcakes with frosting and sprinkle with unsweetened flaked coconut.

Paleo key lime cashew frosting for coconut key lime cupcakes

28 Jun

Key lime is a flavor I love in the summer!  Key lime pie, key lime cheesecake, and coconut key lime cupcakes!  The cake part of my coconut key lime cupcakes was perfected for Paleo Made Easy.  Don’t have a copy?  Click the paypal link on the upper right hand side of this page!  In Pale Made Easy I topped the cupcakes with a paleo (of course) key lime glaze.  To date my favorite topping on these cupcakes is my vegan key lime buttercream frosting, alas, that still contains confectioners sugar making it far from paleo.  Tonight was an attempt at a completely new frosting, using cashews as the base.  It is good and, importantly, holds up to a cupcake.  I made enough frosting for at least 48 cupcakes (whoops) so you might want to scale back.

Ingredients:

2 cups raw cashews

4 cups water

1/3 cup coconut oil, melted

1/3 cup + 1 tbl. organic blue agave

1/3 cup + 1 tbl. key lime juice

1/8 tsp. vanilla extract

Method:

Soak cashews in water for 8 hours.  Cashews should now be plump and much larger than their original size.  Drain cashews.  Add drained cashews to a blender and blend as fine as possible.  Add coconut oil, blend until incorporated.  Add lime juice, agave, and vanilla and continue to blend until the frosting is as smooth as possible.  Spread onto cupcakes and enjoy.

I used a Ninja Pro 1100 blender.  There is still a bit of texture, but it looks very smooth.  If you have a Vitamix you will probably achieve a more silky texture than I can with the Ninja.

Side note:  Know any vegans looking for cheesecake?  Try putting this mixture in ramekins and freezing it!  Should make an excellent no bake key lime no-cheesecake 🙂

Paleo chocolate hazelnut spread

29 Feb

There are certain flavor combinations that just seem destined for each other.  If you have ever enjoyed Nutella you probably agree that chocolate and hazelnuts are one such combination!  This delicious chocolate hazelnut spread is something that can easily be made from scratch, but I set out to make a paleo version, and my creation is one of the recipes I am most proud of!  This paleo chocolate hazelnut spread is amazing with bananas, strawberries, or just a spoon 🙂  It should take you 45 minutes or less to make, but this from scratch plaeo version is absolutely worth your time! Enjoy!

Ingredients

1 can (13.66oz) full fat Thai Kitchen coconut milk

1/2 cup coconut crystals

2 tbl. Earth Balance soy free buttery spread

1/2 tsp. vanilla extract

1 cup hazelnuts, toasted, skins removed

4 oz (by weight) Enjoy Life dairy- soy- nut- gluten-free semi sweet chocolate chips

1 tbl. organic blue agave

1/8 tsp. kosher salt

Method

Preheat oven to 350°F.  In a heavy saucepan heat coconut milk and coconut crystals over medium heat, stirring often, until mixture reaches a boil.  Lower heat to a simmer and continue cooking, stirring often, until mixture has reduced by half, approximately 30 minutes.  Stir in “butter” and vanilla, remove from heat and cool.  Arrange hazelnuts in a single layer on a baking sheet and bake at 350°F for 15-18 minutes.  Remove from oven.  When nuts are cool to the touch rub them between your fingers or a tea towel to remove the skins (if you can find blanched hazelnuts, which are hazelnuts that already have their skins removed, you can save yourself some time here).  Place the chocolate chips in a double boiler (in a small bowl over a saucepan of simmering water) and stir until the chocolate is melted and smooth.  In a food processor process the cooled nuts until pasty, approximately 1 minute.  Add the cooled sweetened condensed coconut milk mixture, agave, and salt.  Blend the mixture well, scraping down sides of food processor bowl as needed.  Add the melted chocolate and pulse until combined.  Transfer spread to an air tight container and store in the refrigerator.

In my cookbook, Paleo Made Easy (available here), I have several paleo icings for my baked goods, but this chocolate hazelnut spread will also make an EXCELLENT frosting for any of your paleo baked goodies!  If you are loving these recipes I’ve created definitely check out Paleo Made Easy!