It’s Fall, Y’all!

Warm, earthy flavors are essential to fall recipes.
Below are 3 paleo fall desserts to help you kick off the season right!

Prep time: 1 hour    Cook time: 1 hour

• • 5 tart apples: peeled, quartered, cored, and sliced thinly

• • ½ cup coconut palm sugar

• • 1 tbsp cinnamon

• • ¼ tsp sea salt

• ½ lemon, juiced

• • 1 cup arrowroot starch

• • ½ cup coconut flour

• • 2 tbsp coconut palm sugar

• • ¼ tsp sea salt

• • ¾ cup coconut oil, cold

• ½ cup water, cold

1) Preheat your oven to 350 degrees. If you haven’t measured out your coconut oil and water and then placed them in the refrigerator to cool, do it now.

2) Place the apple slices in a large bowl. Fill a large pot with enough water to soak all of the apple slices, and bring it to a boil. When it is hot, pour the water into the bowl with the apples until they are just covered. Let them sit in the hot water for 8 minutes, and then place in a colander to drain and set aside while you make the crust.

3) To make the crust, combine the arrowroot, coconut flour, palm sugar, and sea salt in a medium bowl and stir to combine. Using a pastry cutter, butter knives, or your fingers, cut in the cold coconut oil until you have pea-sized lumps. Add the cold water, and mix gently. The mixture will be crumbly and not like regular dough–don’t over mix!

4) Place the mixture into a 9-inch pie dish. Using your fingers, spread it evenly across the bottom and up the sides. Prick some holes in the bottom of the crust with a fork. Again, the dough will not behave like regular pie dough, and the less you handle it, the flakier it will be. Bake for 15 minutes and then set aside while you make the filling.

5) Lay out a clean kitchen towel and pour the apple slices on it, blotting them dry. Combine the coconut palm sugar, cinnamon, and salt in a large bowl, and then add the dry apple slices and mix gently. Pour the mixture into the crust, arranging the slices as needed.Sprinkle the pie with lemon juice and place in the oven to cook for 30-35 minutes, until the crust is golden brown.

Let cool for 10-15 minutes and then serve. Serves 6. 442 calories/serving.

These no-bake pumpkin tarts are a smaller version of pumpkin pie.
They are best eaten chilled, straight out of the fridge!

Prep time: 15 Minutes   Cook time: 3 Hours

• • 1/3 Cup Almond Flour

• • 1/3 Cup Flax Seed Meal

• • 3 Tbsp Coconut Oil

• 1/8 Tsp Salt

• • 1 Cup Pumpkin Puree

• • 1/3 Cup Coconut Butter

• • 3 Tbsp Honey

• • 1 Tsp Cinnamon

• • 1/2 Tsp Vanilla Extract

• • 1/8 Tsp Ground Cloves

• Coconut flakes: for garnish

1) Line a 6-cup muffin tin with parchment paper
or a standard muffin liner.
2) Combine, mix all ingredients for the crust in a bowl until it becomes a sticky dough.
3) Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup.
Place in the fridge while preparing the filling.
4) Heat a saucepan on the stovetop at the lowest setting.
5) Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
6) Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
7) Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
8) Place back in the fridge for at least 3 hours so the filling hardens and sets.
Serve chilled. Store in the fridge for up to a week. Serves 6. 334 calories/serving.

 

Prep time: 30 Minutes    Cook time: 35 Minutes

• 1/2 cup coconut oil 1
• /2 cup water
• 1/2 teaspoon sea salt
• 1 cup tapioca flour
• 1/2 cup coconut flour
• 2 Tablespoon B grade maple syrup or honey
• 1 large egg

• 1/2 cup unsweetened flaked coconut
• 1/2 cup chopped nuts
• 1/3 cup raisins
• 1 Tablespoon B grade maple syrup or honey
• 2 Tablespoon water
• 1/2 teaspoon ground cinnamon powder

• 1/4 cup palm shortening
• 1 Tablespoon coconut milk
• 1 Tablespoon B grade maple syrup or honey
• 1/2 teaspoon ground cinnamon powder

1) Place the coconut oil, water and sea salt, maple syrup/honey in a small pan and bring to a boil. Let boil for 30 seconds.
2) Remove from the stove and add the tapioca flour into the pan and mix with a spoon until you have a sticky dough.
3) Let this cool for 3- 4 minutes and then add in the coconut flour and egg.
4) Mix with a spoon until you have a soft dough and then remove from the pan and place on a piece of parchment paper. Knead for 1 minute.
5) Place the second piece of parchment paper over the top and then roll the dough into roughly a 7″ x 11″ rectangle that is 1/4 thick.
6) For the filling combine the maple syrup/honey, cinnamon, and water in a small bowl. Toss in the coconut flakes, nuts, and raisins until well coated.
7) Spoon this mixture evenly over the dough leaving a 1/2″ board from the sides.
8) Now roll the dough into a log and lightly press to pinch the seam.
9) Cut 1/4″ off the ends of and then slice into 1″ pieces.
10) Place the slices and ends flat side down onto a piece of parchment paper and bake at 350 for 30 – 35 minutes.
11) For the frosting mix the palm shortening, coconut milk, maple syrup and cinnamon with a hand blender.
12) Remove the cinnamon rolls from the oven and let cool for 3 – 5 minutes.
Frost and serve! Serves 6. 576 calories/serving.