Ultimate Paleolithic Collection by Amelia Simons

       2 eggs
-        1¼ cups raw honey
-        1 tablespoon pure vanilla extract
-        ½ cup unsweetened cacao powder
-        ½ teaspoon sea salt
-        1 teaspoon baking soda
-        1 cup dark chocolate chips (72% or higher)
    Directions:
1.     Preheat your oven to 325 degrees F.
2.    Start with a large bowl and stir the almond butter until smooth.
3.    To the butter, add the eggs, honey, and vanilla and mix well.
4.    Now add the cacao powder, salt, and baking soda and blend completely.
5.     Gently fold in the chocolate chips.
6.    Pour the brownie mixture into a lightly greased 9” x 13” baking dish.
7.    Bake at 325 degrees for 35–40 minutes.
8.    Allow to cool before slicing.
     

 
    Carrot Cake
    I’ll admit this recipe takes a little while to create, but like I said at the beginning, this is a treat. Enjoy wowing your friends and family with this one!
    Ingredients:
    Cake
-        1 cup almond butter
-        4 tablespoons pure vanilla extract
-        6 eggs
-        2 teaspoons fresh orange juice
-        8 tablespoons raw honey
-        4–5 cups shredded carrot
-        3 cups unsweetened raisins
-        6 cups almond flour
-        2 teaspoons nutmeg
-        2 tablespoons cinnamon
-        2 teaspoons salt
-        2 teaspoons baking soda
-        2 teaspoons baking powder
    Icing
-        1 cup coconut milk
-        ½ cup raw honey
-        Dash of sea salt
-        2 tablespoons arrowroot powder
-        2 tablespoons water
-        1¼ cups coconut oil
    Directions:
1.     Preheat your oven to 325 degrees F.
2.    In a large bowl, put the almond butter and vanilla and stir until smooth.
3.    Add the eggs and combine completely.
4.    Now add the orange juice, honey, carrots and raisins and blend.
5.     In a separate bowl, mix together the flour, nutmeg, cinnamon, salt, soda, and powder.
6.    Now gently combine the wet ingredients with the dry ones.
7.    Take 2 (9-inch) cake tins and lightly grease with coconut or olive oil.
8.    Divide the batter evenly between the two pans.
9.    Place into your preheated oven and bake for 45–50 minutes. (Insert a toothpick or cake tester into the middle of each cake to make sure no liquid is present—only crumbs).
10.      Allow the cake to cool on a rack for approximately 20 minutes before removing the cakes from the pans.
11.       In a medium saucepan, add the coconut milk, honey and salt and stir over medium heat.
12.      After blending, reduce the heat, simmer and stir constantly for 10 minutes.
13.      Remove from the heat.
14.      In a separate bowl, combine arrowroot powder with the water and stir to make a paste.
15.       Now stir the arrowroot paste into the coconut milk mixture and heat over medium heat until the mixture thickens.
16.      Remove from the heat and place into a bowl that contains the melted coconut oil.
17.      Blend thoroughly.
18.      Place the mixture into a covered freezer container for 45 minutes.
19.      Now remove the container from the freezer and stir. Mixture will be thick.
20.      Frost your cake with the coconut icing.
21.      Garnish with shredded carrots, coconut flakes and chopped nuts if desired.
     

 
    No Bake Apple Crisp

    Ingredients:
-        4 apples, chopped
-        ½ cup fresh-squeezed orange juice
-        ¾ cup pecan halves
-        ¾ cup sliced walnuts
-        ¾ cup golden raisins
-        1 teaspoon ground ginger
-        1 teaspoon ground cinnamon
-        1 teaspoon nutmeg
    Directions:
1.     Place the apples into an 8” x 8” baking dish.
2.    Drizzle the orange juice over the apples.
3.    Toss together until the apples are coated.
4.    In a food processor, combine