Featured Chef Ally Roy is back in the kitchen sharing a couple of her favorite Paleo desserts from Paleomg.com.

Recipe and photo credit: the amazing paleomg.com

avocado-pudding1-610x300 double-fudge1-610x300

So I chose a dessert theme for this week.  Two desserts that are quick and helped to get me through the paleo challenge a few years back.  Both recipes are from the famous paleomg.com.  Have I mentioned her blog is amazing?  Either way, I still come back to these every so often to subdue the chocolate cravings.

First, the double layer fudge.  It is addicting and you need to make sure you portion it out or you end up eating an entire bag of enjoy life chocolate chips and a jar of almond butter before you know it, and that defeats the purpose.  Portion control!! Or just go crazy and WOD it out all week long, your choice.  Personal experience: Make sure you store it in the fridge or it will melt! (aka: don’t take it pool side for a BBQ…)

Double Layer Fudge

Ingredients

  • 1 cup Coconut Oil
  • 1 cup almond butter
  • ½ cup raw honey
  • ⅓ cup unsweetened shredded coconut
  • 4-5 heaping tablespoons of unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • pinch of salt
  • a handful of Enjoy Life Chocolate Chips or your choice of dark chocolate chips
  • extra sprinkle of unsweetened shredded coconut

Instructions

  1. Add your coconut oil to a food processor. It doesn’t have to be melted.
  2. Then add your almond butter, unsweetened shredded coconut, vanilla extract, and honey and just a small pinch of salt.
  3. Mix all ingredients until fully combined.
  4. Pour half the ingredients into a bread pan and use a spoon to spread out evenly. It doesn’t matter what size bread pan you use. The smaller it is, the taller your fudge will be and vice versa.
  5. Place in freezer to harden.
  6. Then place food processor bowl back on the motor and add your cocoa powder. Add 1-2 tablespoons at a time, mixing as you go to make sure you don’t use too much.
  7. Once cocoa powder is incorporated in, add a pinch of salt, mix thoroughly, then pour your chocolate fudge on top of your now hardened light fudge.
  8. Sprinkle with chocolate chips, shredded coconut, and a bit of salt and place is freezer for 10-15 minutes.
  9. Cut into chunks.
  10. Eat the chunks.
  11. Store the leftover chunks in the fridge.

Avocado Pudding

Now for the Avocado pudding.  This recipe is rich and filling.  Eating it a spoonful at a time on the go was how I chose to devour it.  The idea of avocado pudding was slightly gross to me when I first decided to try this.  I like avocado on my tacos, not my dessert.  But once you add the cocoa powder, honey, and sunbutter, it is transformed into a dessert, and an extremely easy one at that.  Personal Experience: Don’t store in the fridge for too long, it starts to look yuck and then you don’t want to eat it.

Ingredients

  • ½ avocado, mashed
  • 1-2 tablespoons unsweetened cocoa powder (the more, the chocolatey-er)
  • 2 teaspoons raw honey
  • 1 teaspoon sunbutter (or other nut butter)
  • pinch of salt
  • dark chocolate chips-optional

Instructions

  1. Mash up your avocado.
  2. Add in your cocoa powder, raw honey, sunbutter, pinch of salt and mix thoroughly.
  3. Top with dark chocolate chips if you would like. I liked.
  4. Eat it up!