Seattle — Even if you have dietary requirements that often limit your choices when it comes to picking out dessert, these dishes make it easy to have your cake and eat it, too. Nutrition and wellness coach, certified personal trainer, and classically trained chef Jeannie Oliver shares her favorite Paleo sweet treats, including Chocolate Pot de Creme, Grand Marnier Cheesecake, and Pistachio Almond Truffles, and demonstrates how to make Sautéed Cherries with Raspberry Coulis. Cherries are the perfect fruit for an evening dessert as they contain melatonin to help you fall asleep!

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Here are the recipes for the dishes Jeannie spotlighted today:

Sautéed Cherries with Raspberry Coulis

Ingredients

  • 12 ounces frozen raspberries
  • 2 tablespoons raw honey
  • 2 teaspoons Thyme (finely minced)
  • 2 teaspoons lemon juice
  • 1 tablespoon cherry liqueur or Kirschwasser
  • 1 tablespoon water
  • 1 pound cherries (pitted and halved)
  • 2 teaspoons lemon juice
  • 1 tablespoon cherry liqueur or Kirschwasser
  • 1 tablespoon extra virgin olive oil

Directions

  1. Remove the cherry pits using a cherry pitter, slice the cherries in half and set aside. You may want to wear rubber gloves as the cherries will stain your fingers.
  2. For the raspberry coulis: Combine raspberries, honey, water, lemon juice, thyme and cherry liqueur or kirschwasser (cherry brandy) in a saucepan over medium-high heat.
  3. Cook and stir until raspberries break down and sauce is heated through and slightly thickened, 7-10 minutes. Remove from heat and set aside.
  4. For the cherries: Heat a skillet over medium heat. Add the cherries and cook, stirring occasionally, until the cherries are tender and heated through, about 2-3 minutes.
  5. Add the cherry liqueur and lemon juice, stir, then remove from the heat and mix in extra virgin olive oil until well combined.
  6. Divide the cherries among 6 shallow dishes, drizzle with warm or chilled raspberry coulis and top with non-dairy vanilla ice cream.

Notes

  • No raspberry seeds - Press sauce through a fine-mesh strainer to remove seeds before serving.
  • Make coulis ahead - Cool to room temperature, store in a glass resealable container, and refrigerate or freeze.

Pistachio Almond Truffles (AKA Fat Bombs)

8 ingredients, 45 minutes, 16 servings

Ingredients:

  • 1 cup Pistachios

  • ½ cup Almond butter

  • ¼ cup Coconut oil

  • ⅓ cup Unsweetened shredded coconut

  • 2 tbsps Unsweetened shredded coconut (to coat truffles)

  • 3 tbsps Monk fruit sweetener

  • 1 tsp Maple extract

  • ½ tsp Vanilla extract

  • ¼ tsp Sea salt

Directions:

  1. Place pistachios in a food processor and blend until smooth

  2. In a small saucepan, heat nut butters and coconut oil until the mixture becomes easy to stir. Add in the monk fruit and stir until well combined.

  3. Mix well and add extracts and salt, stirring until well mixed. Do not overheat!

  4. Remove from heat and stir in shredded coconut

  5. Chill mixture in freezer for about 30 minutes

  6. Use a tablespoon or ice cream scoop and roll into 1-inch diameter balls. Roll truffles in shredded coconut and place on a tray or plate lined with parchment paper

  7. Chill in refrigerator for about 30 minutes before serving. Store in fridge or freezer.

Notes:

  • If you don’t like pistachios, substitute ½ cup of almond or sunflower seed or nut butter of your choice (I recommend avoiding peanut due to toxic mold content).

Decadent Dairy-Free Paleo Cheesecake

11 ingredients · 1 hour 30 minutes · 10 servings

Ingredients

  • 2 cups Purely Elizabeth Coconut Cashew Grain-Free Granola

  • (Simple Mills Crunchy Cinnamon Cookies work well too and are also grain-free)

  • 2 tbsps Coconut Oil ( melted)

  • 1 tsp Coconut Oil (to grease the springform pan)

  • 4 packages Kite Hill Plain Cream Cheese Style Spread

  • 1 1/2 cups Maple Sugar

  • 1/4 cup Coconut Flour

  • 3/4 cup Organic Coconut Cream, Full Fat (I recommend Native Forest or Natural Value brands)

  • 4 Eggs, Organic And Pasture Raised

  • 2 tbsp Lemon Juice

  • 2 tbsp Limoncello (Italian lemon liquer)

  • 1 tsp Vanilla Extract, Organic

  • 1 tbsp Lemon Zest (finely grated)

Directions

  1. Cheesecake is probably my all-time favorite dessert and one of the few things I really miss being dairy-free. I was determined to create a dairy-free version of the delicious, dense and creamy cheesecake that I actually enjoy as much as the real thing, and this recipe doesn't disappoint. I had to seek out a couple dairy and gluten-free products to make it work (and be warned, they aren't cheap), but I found some winners and I encourage you to use the same brands I did for the best results. I hope you'll enjoy this decadent treat as much as I do!

  2. Adjust oven rack to middle position and preheat oven to 450°F.

  3. For the crust: In a food processor, grind the grain-free granola and/or cookie into a fine, graham flour-like texture.

  4. In a mixing bowl combine ground granola with 2 Tbsp melted coconut oil and mix well. If the mixture is too dry, add a little more coconut oil.

  5. Brush the bottom and sides of a 9-inch springform pan with coconut oil. Press the crust mixture evenly into the bottom of the pan and slightly up the sides, making sure you don't leave any cracks.

  6. In an electric mixer, beat the non-dairy cream cheese on medium speed, gradually adding in the maple sugar and coconut flour and beat until smooth, about 3 minutes.

  7. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don’t scrape down the bowl after each egg, you may end up with cream cheese lumps).

  8. Add coconut cream, zest, lemon juice, limoncello and vanilla and beat until just incorporated.

  9. Pour batter into prepared pan. Bake cake at 450° for 10 minutes. Reduce oven temperature to 200° (leave the oven door open until oven temp reduces).

  10. Bake until cheesecake perimeter is set but center jiggles ever so slightly when pan is tapped (it should be firmer than regular cheesecake at this stage), about 1 hour. Turn off heat and leave oven door ajar for 1 hour longer. This gradual cooling will prevent the top from cracking.

  11. Remove cheesecake from oven and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.) Serve topped with fresh, organic berries or other fruit if desired.

Notes:

  • Equipment Needed: 9" Springform Pan, Food Processor,
  • Make It Boozy: Add 2 Tbsp of Grand Marnier

Paleo Chocolate Pot de Crème
5 ingredients · 10 minutes · 2 servings

Ingredients

  • 8 ozs Organic Coconut Cream (I use the Native Forest or Aroy-D brands)
  • 2 tbsp Cacao Powder(organic, use more or less depending on how rich you like it)
  • 2 tbsp Collagen Powder(I use Great Lakes or Axe Naturals , but Reservage is usually found in powder form in the supplement section of Whole Foods or PCC)
  • 2 tsp Monk Fruit Sweetener Or Luo Han Guo (I recommend Lakanto brand - usually at PCC)
  • 1/4 tsp Organic Vanilla Extract


Directions
1. In a small saucepan, heat the coconut cream until barely simmering.
2. Whisk in the monkfruit sweetener, stevia or coconut palm sugar and whisk in the
collagen powder until it is smooth and there are no lumps.
3. Add the cacao powder and whisk until smooth then stir in the vanilla extract.
4. Remove from heat and pour each serving into 4 oz ramekin or teacup.
5. Refrigerate overnight then enjoy slowly with a tiny spoon :-).


Notes:

  • Make it into hot chocolate instead, Don't chill it, just drink it hot
  • No monk fruit sweetener then use about 7 drops of Sweet Leaf Vanilla Creme Liquid Stevia (use more or less to taste)
  • Variation 1: Add a slice or organic orange peel to the coconut cream before heating and remove it before pouring the mixture into the ramekins
  • Variation 2: Add organic extract of your choice (e.g. almond, coconut, etc.)
  • Variation 3: Top with organic berries of choice

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