R O U N D U P

valentine's daydessert

t h e p r i m i t i v e p l a t e

T H E P R I M I T I V E P L A T E . C O M

R O U N D U P

valentine's day dessertt h e p r i m i t i v e p l a t e

I N D E X

paleo chocolate chip “pizookie”

paleo chewy chocolate chip cookies

paleo double chocolate fudge brownies

paleo lemon blossoms

5-ingredient almond butter cups

paleo banana bread

paleo energy bites

W W W . T H E P R I M I T I V E P L A T E . C O M

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paleo chocolate chip pizookie (No Ratings Yet)

By Emily Hood – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 15 minutes – Total Time: 30 minutes

Cookie skillet, pizookie, whatever you call it - it is chocolate chip deliciousness! This chocolate chip pizookie is paleo friendly

and SO good!

INGREDIENTS

1 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

6 tbsp coconut oil (room temperature/solid form)

3/4 coconut sugar

1/4 cup almond butter

1 tsp vanilla

1 egg, room temperature

1/2 cup semi-sweet and/or dark chocolate chips + extra for topping (I use half semi-sweet and half dark chocolate Enjoy Life chocolate

chips)

Also Needed:

2 - 6.5” cast iron skillets (or 1 - 8" or 9" cast iron skillet)

Coconut oil (for greasing cast iron)

INSTRUCTIONS

Preheat the oven to 350 degrees and grease the cast iron skillets with coconut oil.

In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt. Set aside.

Use either a stand mixer or a large mixing bowl with an electric hand mixer to beat together the coconut oil and coconut sugar on

medium speed for about 1 minute or until combined.

Beat in the almond butter and vanilla on medium speed until just combined.

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Add in the egg and beat on low until combined.

Add 1/3 of the the dry ingredients (flours, baking soda, and salt) and beat until combined. Repeat with another 1/3 of the flour mixture,

and then incorporate the last 1/3 of the flour mixture.

Fold in the chocolate chips using a wooden spoon.

Divide the batter between the two cast iron skillets and spread out evenly using a silicone spatula. Top with additional chocolate chips

or chunks, or sea salt, if desired.

Bake on 350 for 13-15 minutes, until the edges are slightly browned. If using one 8-9" skillet, bake for 17-19 minutes.

Remove from the oven, top with ice cream, and enjoy!

NOTES

Cover and keep le�overs in the fridge up to 5 days and reheat in the oven or microwave.

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paleo chewy chocolate chip cookies (1 votes, average: 5.00 out of 5)

By Emily Hood – Serves: 12-16 cookies

Prep Time: 45 minutes – Cooking Time: 10 minutes – Total Time: 55 minutes

These paleo chewy chocolate chip cookies are made with all clean & healthy ingredients, but will leave you wanting to eat half

the batch! They take about an hour to make between prepping, chilling the dough, and cooking, but it is well worth the wait.

INGREDIENTS

1 cup almond flour

1/4 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

6 tbsp coconut oil (room temperature/solid form)

3/4 coconut sugar

1/4 cup almond butter (no added sugar)

1 tsp vanilla

1 egg, room temperature

1/2 cup semi-sweet and/or dark chocolate chips + extra for topping (I use half semi-sweet and half dark chocolate Enjoy Life chocolate chips)

INSTRUCTIONS

In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt. Set aside.

Use either a stand mixer or a large mixing bowl with an electric hand mixer to beat together the coconut oil and sugar on medium

speed for about 1 minute or until combined.

Beat in the almond butter and vanilla on medium speed until just combined.

Add in the egg and beat on low until combined.

Add 1/3 of the the dry ingredients (flours, baking soda, & salt) and beat until combined. Repeat with another 1/3 of the flour mixture,

and then incorporate the last 1/3 of the flour mixture.

Fold in the chocolate chips using a wooden spoon.

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Chill the cookie dough in the fridge for 30 minutes.*

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or spray with nonstick spray (I use a silicone baking

mat).

Form the dough into 12-16 balls and place on the baking sheet.

Top each cookie with extra chocolate chips if desired. Flatten the cookies slightly using the palm of your hand.

Bake for 9-11 minutes. They will be very so� at first, but will harden slightly as they cool.

Store in an airtight container up to 5 days. They will keep in the fridge up to 7 days.

NOTES

You may refrigerate the cookie dough for longer than 30 minutes if you are prepping the dough in advance, but you may need to mix together

the dough with your hands one last time a�er removing from the fridge before forming into balls if you chill longer than 30 minutes.

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paleo double chocolate fudgy brownies (No Ratings Yet)

By Emily Hood – Serves: 9

Prep Time: 25 minutes – Cooking Time: 20 minutes – Total Time: 45 minutes

These paleo brownies are fudgy, crisp on top, and oh so chocolatey! You would never guess they are healthy because of how

yummy they are! Grab your favorite chocolate chips or chocolate bar & get to baking asap!

INGREDIENTS

1 cup semi-sweet chocolate chips (I use dairy/sugar free; could also use dark chocolate chips or a chopped chocolate bar)

6 tbsp coconut oil

2 eggs, room temperature

2/3 cup coconut sugar

1 tsp vanilla extract

1/2 cup almond flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

Optional toppings: chopped chocolate chunks or nuts

INSTRUCTIONS

Preheat oven to 350 degrees and line an 8x8 or 9x9 baking pan with parchment paper (or spray with nonstick spray).

In a small saucepan, add the chocolate chips and coconut oil. Melt over low heat until the mixture is smooth and there are no lumps.

Set aside and let cool.

In a small bowl, combine the almond flour, cocoa powder, baking soda, and salt. Set aside.

In a medium bowl, whisk together the eggs and coconut sugar. The mixture should be smooth, light in color, and pass the “ribbon test”

(when you li� up the whisk, the mixture should fall down in “ribbons”).

Add the vanilla extract to the egg & coconut sugar mixture and gently mix in.

Add the melted chocolate chips and coconut oil to the mixture and mix in until combined.

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Add the dry ingredients (almond flour mixture) to the wet ingredients and stir until just combined. The batter will be thick.

Pour the batter into the prepared pan and smooth out the surface with a spatula.

Top with additional chopped chocolate chunks or nuts (optional).

Bake at 350 degrees for 18-22 minutes* (edges should be set & crispy and the middle should be just underdone).

Allow brownies to cool for 1 hour before slicing & serving.

NOTES

*Bake until a toothpick comes out mostly clean (a few crumbs are fine - you just don't want to see any runny batter)

I usually use Enjoy Life chocolate chips (semi sweet or dark chocolate) because they are dairy & soy free, but you could also chop up a favorite

chocolate bar that has 62% or more cacao.

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paleo lemon blossoms (No Ratings Yet)

By Emily Hood – Serves: 24 mini or 12 regular

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 35 minutes

These paleo lemon blossoms are dairy-free, gluten-free, and refined sugar free! They are baked in a mini muffin pan, so they

are perfect to bring to a party or gathering with friends, or just to have around the house to fulfill your a�er-dinner sweet

tooth! There is also an option for using a regular muffin pan if you don't have the mini pan.

INGREDIENTS

For the Batter:

1/2 cup coconut flour

1/2 tsp baking soda

1/4 tsp sea salt

4 eggs, room temperature

1/2 cup coconut oil (melted and cooled to room temperature)

1/4 cup full fat coconut milk

1/3 cup honey

1/2 tsp vanilla extract

3 tbsp lemon juice

2 tbsp lemon zest (about 1 large lemon)

extra coconut oil for greasing the pan

For the Glaze:

1/4 + 2 tbsp cup coconut butter, slightly melted

3 tbsp honey

3 tbsp lemon juice

2 tbsp full fat coconut milk

INSTRUCTIONS

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Preheat the oven to 350 degrees and grease a cupcake pan with coconut oil. I use a mini cupcake pan (with 24 mini cupcakes), but you

may also use a regular sized cupcake pan and adjust the baking time.

First, make the batter. Add the coconut flour, baking soda, and salt to a large bowl and stir to combine. Set aside.

Separate the 4 eggs: add the egg yolk to a medium bowl and the egg whites to a separate medium bowl. Set the egg whites aside.

To the bowl with the egg yolks, add the rest of the batter ingredients (melted and cooled coconut oil, coconut milk, honey, vanilla

extract, lemon juice, and lemon zest). Whisk to combine and then pour the mixture into the dry ingredients and whisk to combine.

With an electric hand mixer or stand mixer, beat the egg whites on high speed until they form so� peaks. Gently fold the egg whites into

the batter to combine.

Using a cookie dough scoop or spoon, divide the batter among the greased cupcake pan (mini or regular).

For 24 mini Lemon Blossoms, bake on 350 degrees for 10-12 minutes (my oven takes 11 minutes).

For 12 regular Lemon Blossoms, bake on 350 degrees for 15 minutes.

Remove pan from the oven (they are done when they are slightly browned around the edges and a toothpick comes out clean). Let

them cool in the pan for about 5 minutes, then remove the Lemon Blossoms from the pan and let them cool on a cooling rack.

While they cool, make the glaze. Melt the coconut butter in the microwave for 5 seconds (it should be just melted, but not hot). Add the

coconut butter, honey, lemon juice, and coconut milk to a small bowl and whisk to combine.

Dip each Lemon Blossom in the glaze so that it is fully coated, then set them out on wax or parchment paper. Repeat until all of the

Lemon Blossoms have been dipped in the glaze.

Put the Lemon Blossoms in the fridge for 20-30 minutes until the glaze has hardened (I slide the wax paper onto a baking sheet and put

the entire thing in the fridge. Once the glaze has hardened, I move the Lemon Blossoms to a large airtight container).

They will keep in the fridge for up to 5 days.

NOTES

Cooking time adjustments:

For 24 mini Lemon Blossoms, bake on 350 degrees for 10-12 minutes (my oven takes 11 minutes).

For 12 regular Lemon Blossoms, bake on 350 degrees for 15 minutes.

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5-ingredient almond butter cups (vegan/paleo/no-bake) (No Ratings Yet)

By Emily Hood – Serves: 8-10 cups

Prep Time: 1 hour – Total Time: 1 hour

A 5-ingredient paleo almond butter cup recipe that takes only 10 minutes to make and an hour to freeze before they are ready

to eat! This recipe also doesn't involve any real baking (only a microwave) - it can't get any easier than that!

INGREDIENTS

2 cups Enjoy Life Chocolate Chips (or other dairy-free brand), dark or semi-sweet

2 tbsp coconut oil

1/2 cup smooth almond butter (no added sugar or salt)

1 tbsp maple syrup

1 tbsp almond flour

8-10 silicone cupcake liners (or paper liners)

Optional: sea salt for topping

INSTRUCTIONS

Almond Butter Filling:

Microwave 1/2 cup smooth almond butter in microwave safe bowl for 20 seconds*. Add maple syrup and almond flour, and stir. Set

aside.

For the Chocolate:

Microwave chocolate and coconut oil in a separate microwave safe bowl for 30 seconds. Stir and repeat every 30 seconds until it is

completely melted (about 1 1/2 minute total).

Assembly:

Set out 8-10 silicone cupcake liners on a baking sheet**. Carefully pour a spoonful of chocolate into each liner (about 1 tbsp). Place

liners in the freezer for 5 minutes.

Meanwhile, roll almond butter filling into small flat disks (about 2 tsp each). Remove liners from freezer and place almond butter

patties on top of the bottom layer of chocolate.

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Pour 1 tbsp of the remaining chocolate over the almond butter disks. The chocolate should cover all of the almond butter and almost

fill up the liner.

Place liners in the freezer for about an hour, until firm. Once set, you may remove the liners and store cups in the fridge or freezer.

Optional: Sprinkle sea salt over the top of the almond butter cups before setting in the freezer.

Note: When ready to eat, remove almond butter cup and set on the counter for about 5-10 minutes to thaw slightly. They will be hard

directly from the fridge.

NOTES

*You may also heat both the almond butter and the chocolate over the stovetop.

**If you do not have silicone cupcake liners, line a muffin tin with paper liners instead.

You can make between 8-10 almond butter cups depending on how much chocolate and almond butter filling you put in each liner. For

thinner cups, stretch the ingredients out to fill 10 cups.

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paleo banana bread (No Ratings Yet)

By Emily Hood – Serves: 1 loaf

Prep Time: 10 minutes – Cooking Time: 45 minutes – Total Time: 55 minutes

An easy paleo banana bread recipe that is oh so delicious! All you need is a few overly ripe bananas and some patience while it

bakes!

INGREDIENTS

3 ripe bananas, mashed (about 1 1/2 cups)

3 eggs, room temperature

1/4 cup coconut oil, melted and cooled

2 tsp vanilla

2 tbsp maple syrup

1/4 cup creamy almond butter

2 cups almond flour

1/4 cup tapioca flour

1 tsp baking soda

1 tsp baking powder (see below for paleo friendly baking powder recipe)

1/2 tsp sea salt

2 tsp ceylon cinnamon (can use regular cinnamon)

Optional add-ins: dairy-free chocolate chip, walnuts, flaxseed, hemp seeds, chia seeds, collagen peptides, other nuts

INSTRUCTIONS

Preheat the oven to 350 degrees and line a medium loaf pan (9x5) with parchment paper.

Add the dry ingredients to a medium bowl (almond flour, tapioca starch, baking soda, baking powder, sea salt, cinnamon, and any

additions such as flaxseed or collagen peptides) and mix to combine. Set aside.

Mash banana in a large bowl. Add the eggs, melted/cooled coconut oil, vanilla, maple syrup. Whisk until combined. Add the almond

butter and whisk to combine.

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Add the dry ingredients to the wet ingredients and whisk until just combined (add any additional add-ins like chocolate chips or nuts

that you would like at this point).

Pour the batter into the parchment lined loaf pan and smooth the top.

Bake at 350 for 45-50 minutes until it is browned on top or a cake tester or toothpick inserted to the center comes out clean.

Allow to cool in the loaf pan for 5 minutes, then transfer banana bread and parchment paper to a cooling rack to cool completely

(about 10-15 minutes). When cooled, slice and serve with almond butter, grass fed butter or ghee, by itself.

Store wrapped tightly in the fridge for up to a week. I reheat mine by toasting in the toaster, but you can also enjoy straight out of the

fridge. Enjoy!

NOTES

Store bought baking powder typically contains aluminum, cornstarch, and other non-paleo friendly ingredients. Here is a quick and easy

baking powder recipe that you can make and keep around for any future recipes you create!

-1/2 cup cream of tartar

-1/4 cup baking soda

-1/4 cup arrowroot starch

Whisk together the ingredients and store in an airtight container.

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paleo energy bites (no-bake) (No Ratings Yet)

By Emily Hood – Serves: 12 balls

Prep Time: 15 minutes – Total Time: 15 minutes

Quick and easy no-bake, paleo energy bites that are nutrient dense and can double as a snack or a�er-meal sweet treat! All

you need is a food processor and 15 minutes and you can enjoy these bites all week long.

INGREDIENTS

1/4 cup raw almonds

1/4 cup raw cashews

1/2 cup creamy almond butter (or other nut butter)

2 tbsp coconut flour

2 scoops Vital Proteins Collagen Peptides

3 tbsp maple syrup (or honey)

1 tsp vanilla extract

2 tbsp ground flaxseed

2 tbsp hemp seeds

3/4 teaspoon ceylon cinnamon (can use regular cinnamon)

3 tbsp vanilla unsweetened almond milk (or other non-dairy milk)

Optional: dairy-free chocolate chips

INSTRUCTIONS

Add cashews and almonds to a food processor and pulse until coarsely chopped.

Add the remaining ingredients. Pulse until a thick dough is formed.

Form into about 1 tablespoon sized balls (about 12 balls) using a tablespoon scoop, then roll until balls are formed. Top with dairy-free

chocolate chips if desired.

Store in an airtight container in the fridge for up to 5 days, or freezer for up to 1 month.

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