Primal Pumpkin Pie Filling



The holiday season is in full swing and because of that, I’ve been a little behind in my recipe posting and experimenting.  But I did want to get this recipe posted in time for Christmas.  I’ve been trying all sorts of variations for a primal pumpkin pie filling and finally landed on one that tastes yummy.

You can substitute a can of coconut milk for the heavy cream but it will taste like coconut.  In my opinion, it’s not nearly as good, but if you’re wanting to avoid dairy, it’s your best bet.

Also, I’ve not started working on a primal pie crust, so pair this filling with your favorite primal pie crust recipe or do what I did and cheat (I just made my usual pie crust).

Primal Pumpkin Pie Filling

1 can (15 oz) of pure pumpkin (save the can for the heavy cream)

1 15 oz can’s worth of heavy cream

1 tsp of vanilla

1 tsp of cinnamon

1 tsp of pumpkin pie spices

1/2 – 3/4 cup of coconut sugar

1 tablespoon of maple syrup

1 tablespoon of arrowroot powder

3 eggs, whisked



Mix together the pumpkin, heavy cream, & eggs thoroughly.  Add the remaining ingredients and mix well.  Pour into a pre-baked crust.

Bake at 350 degrees for 1 hour, or until you can stick an knife into the middle and it comes out clean.

Let the pie cool completely before cutting into it.

Enjoy & Merry Christmas!

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Mix together the pumpkin


Chocolate Avocado Pudding



I loved chocolate pudding as a child and wanted to give my daughter the same fond memories, but in a healthier form.  This recipe is really very yummy and keeps in the fridge for 2-3 days after making it AND I feel like a super sneaky mom giving this to my daughter for dessert, knowing the great ingredients in it 🙂

Chocolate Avocado Pudding

2 avocados, ripe

2 medium bananas, ripe (but not too ripe, or the banana flavor is strong)

6-8 T of cocoa powder

1 tsp vanilla

In a food processor, cream avocado & banana together until smooth.  Make sure to scrap down the sides and mix thoroughly.  Add the cocoa powder & vanilla and pulse until smooth.

Chill in the refrigerator before serving.


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Peanut Butter Cookie Cake



Can I just say that I love peanut butter?  Before bed I eat a spoonful (or two) of peanut butter with a gulp of milk.  I love my almond flour brownies, but sometimes I need something peanut-buttery.  And ever since I discovered an amazing low glycemic sugar substitute in coconut sugar, I have been able to experiment more in my dessert recipes.

Peanut Butter Chocolate Chip Cookie Cake

  • 1 cup almond flour
  • 3/4 cup – 1 cup coconut sugar (I use 1 cup because I like things sweet)
  • 1/2 teaspoon baking powder
  • 2 eggs
  • 1/2 cup peanut butter (can substitute almond butter to make primal)
  • 1/4 cup coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • 1/2 cup chocolate chips


  1. Preheat your oven to 350 degrees
  2. Mix together the almond flour, sugar, and baking powder.
  3. Beat in the eggs, peanut butter, oil, vanilla extract, and water.
  4. Gently fold in the chocolate chips.
  5. Grease an 8-inch cake pan. Pour the batter in and spread it around the bottom into an even layer.
  6. Bake for 20 minutes until the outside is firm and bounces back to the touch.
  7. Let cool slightly before cutting in.



Paleo/Primal Chocolate Banana Cheesecake



For lack of a better term, I’m going to call this a cheesecake without the cheese.  The original recipe was for a flourless chocolate cake, but once it was chilled, the texture was much more like a cheesecake.

Fair warning:  You MUST like the flavor of banana to like this cheesecake.  I found the first bite tasted strongly of banana, but afterwards, it was more chocolate tasting.  I really liked this cake (as did my 18 month old) but my husband wasn’t a fan, since he doesn’t really like bananas.

This is a really great cheesecake for those watching their dairy intake.  It’s rich and smooth and just plain yummy!



Chocolate Banana Cheesecake

10 oz of dark chocolate (I used 80% dark)

1/2 cup of coconut oil (or butter, if you eat dairy)

3 very ripe bananas

4 large eggs

Preheat the oven to 350 degrees.  Grease a 9 inch cake pan (or springform pan, if you’ve got it).

Melt chocolate.  I broke up the chocolate bars and melted them in a pyrex dish on my stovetop.

Cream your butter or coconut oil with a hand mixer.  Add bananas in, one at a time, and cream together.  Add eggs in one at at time, cream.  Pour in melted chocolate and mix together until blended.

Pour batter into the cake pan.  Bake for 25-30 minutes, or until the cake sets.  Let the cake cool a bit in the pan before transferring it to a plate.  It tastes best served cold.





Almond Flour Brownies


These brownies are the bomb-dot-com.  Seriously, they are so good, I could eat the whole pan!  I tried to make them with just honey as a sweetener and they aren’t nearly as good.  So I cheat when I make these and use Organic Cane Sugar.  They are grain/gluten free, but not primal.

Almond Flour Brownies

3/4 cup of almond flour

1/4 teaspoon of salt

2 tablespoons of cocoa powder

1/2 teaspoons of baking powder

1/2 cup of organic cane sugar

1 tablespoon of honey

3 large eggs

1 teaspoon of vanilla

1/2 cup of butter melted

3/4 cup of 60% dark chocolate chips + 2 tablespoons of 60% dark chocolate chips

Preheat the oven to 350 degrees.  Mix together almond flour, salt, cocoa powder, sugar, and baking soda powder in a large bowl and set aside.

In a glass bowl, melt butter and 3/4 cup of chocolate chips.  While the chocolate is melting, in another bowl, beat together eggs, vanilla, & honey.  Slowly pour the melted chocolate/butter mixture into the egg mixture.

Then add the wet ingredients to the dry ingredients.  Mix thoroughly.  Pour the batter into a 8×8 inch square pan.  Sprinkle the remaining chocolate chips on the top and gently press into the batter.

Bake for 20 – 25 minutes, depending on how you like your brownies (cake like or fudge-y).  Let cool and enjoy!

***EDIT:  I now substitute the cane sugar & honey for 3/4 cup of coconut palm sugar.  I also like to mix in mini chocolate chips throughout the batter instead of sprinkling chips on top***


Primal/Grain-free Pumpkin Bread



I’ve been searching for a good pumpkin bread recipe without flour and sugar since Thanksgiving and had very little luck.  Some taste like pumpkin bread without the consistency of bread.  Some didn’t taste pumpkin-y at all!  But I’ve finally found the a recipe I can live with.  The consistency is PERFECT!!  The pumpkin flavor is a little more subtle than I would prefer, but I definitely can deal with that.

This makes 1 small loaf pan (5.75in x 3 in) of bread.  You can double, triple, quadruple this for more loaves.

Pumpkin Bread

1 cup of almond flour

1/4 tsp of salt

1/2 tsp of baking soda

1 heaping tsp of cinnamon

1 tsp of pumpkin pie spice blend

1/2 cup of pumpkin

2 – 3 T of honey (I eyeballed it)

3 eggs

In a bowl, combine almond flour, salt, and baking soda, and spices.  Mix together.

In a separate bowl, add pumpkin, honey, eggs and mix together.

Add wet ingredients to dry and mix until thoroughly combined.  Scoop batter into your mini-laof pan (which has been greased).

Bake at 350 degrees for 35-40 minutes.  Cool in the pan for 10-ish minutes and then on a cooling rack for about 30 minutes.

Serve with lots of butter 🙂


Primal, No-sugar Almond Butter cups

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These almond butter cups are way better than the Reese’s Peanut Butter Cups.  I could eat all 12 of them at once!  Seriously.  But this is a treat for us primal folks, and shouldn’t be consumed by the dozen.  🙂

Almond Butter Cups

1 1/2 cups of dark chocolate (I used 85% Green & Black’s Organic Dark chocolate bars)

3/4 cups of almond butter

Melt your chocolate and almond butter.  I used a couple of measuring cups on top of my glass-top stove on low heat.  Line a 12 cup muffin tin with paper cups.

I used 2 spoonfuls of chocolate per muffin cup.  Fill all 12 and then pop in the freezer until solid (about 5-10 minutes).  Then take the melty almond butter and spread over your chocolate.  Pop back in the freezer.  And add your final layer of chocolate.

I store these in the freezer until I want to eat them, then take out and let thaw for 5 minutes and enjoy the HECK out of them!  Best primal dessert yet.

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Primal Coconut No-Bake Cookies

No Bake Cookies 2


These will not look right when you get them made and on the cookie sheet.  They’ll be too runny looking.  But pop these babies into the fridge for a few hours and they harden right on up and taste really close to no-bake cookies with oatmeal.  You have to like coconut to like these.

No-Bake Cookies

1/3 cup of honey

2 tablespoons of cocoa

1/3 cup of coconut oil (or butter)

1/3 cup of almond butter (or peanut butter)

1 tsp of vanilla

2 cups of dried unsweetened coconut flakes

Put the honey, cocoa, and coconut oil in a sauce pan over med-high heat.  Whisk while warming up to a boil.  Boil for a minute and then take the saucepan off the heat.  Add the almond butter and vanilla and mix until melted.  Add coconut, mix.

Scoop by spoonfuls onto wax paper lined cookie sheet and put into the fridge until hardened and set.

Eat sparingly because they are SO good!

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Primal Lemon Tart


I love anything lemon….my husband doesn’t.  Since I also love to eat (alot) I typically don’t make lemon treats because I’ll eat every.last.bite.  And then feel bloated and guilty.  But this grain-free lemon tart is yummy and guilt-free!  This is a good thing because I had 2 pieces as soon as it was cool enough to stomach.

Lemon Tart

The crust:

  • 1/2 cup butter, melted
  • 3/4 cup coconut flour
  • 1/2 tsp sea salt
  • 2 large eggs
  • 1 tsp lemon zest
  • 1 tbsp honey
  1. Whisk together the butter, eggs, lemon zest and honey.
  2. Sieve the coconut flour into a large mixing bowl. Add the salt.
  3. Stir the wet ingredients into the dry until it comes together.
  4. Press into a well-greased 9in pie dish. Prick the bottom, then put in the fridge until needed.
  1. The filling:
  • 3 large eggs
  • 1/2 cup honey
  • 1 tbsp lemon zest (about 1 lemon’s worth)
  • 1/2 cup lemon juice (I used two lemons)
  • 1/2 cup butter, melted
  1. Whisk together all the ingredients and pour into the pie shell.
  2. Bake at 375 for 15 minutes. Remove from oven and let cool. Transfer to the fridge and chill ’til needed. Don’t be worried if it seems soft coming out of the oven, it will firm up in the fridge.

Serve all by itself or with some blueberries (which go really great with lemon).

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