Ultimate Paleolithic Collection by Amelia Simons Page B

combined.
7.    Now add the flour, cinnamon, salt, baking soda, cacao powder, and melted oil to the mixture.
8.    Mix and occasionally stop the processor and scrape down the sides and reprocess if necessary so the mixture is a smooth consistency.
9.    Pour the mixture into the circles of the pan so they are approximately ⅔ full.
10.      Place in your oven and bake for 15 to 20 minutes—until the batter is cooked through.
11.       Remove from your oven and cool the pan on a cooling rack for 15 minutes.
12.      Carefully remove the donuts from the pan and allow to cool completely on the rack.
13.      Top with melted chocolate or your favorite topping if desired.
     

 
    C.C.C. Bars
    Ingredients:
    Crust
-        12 dried dates, pitted and stems removed
-        ½ cup almond butter
-        ¼ cup shredded unsweetened coconut
-        2 tablespoons raw honey
-        3 tablespoons unsweetened cacao powder
-        1 teaspoon ground cinnamon
-        Pinch of sea salt
    Caramel
-        12 dried dates, pitted and soaked in water for an hour
-        6 tablespoons canned coconut milk
-        3 tablespoons water
-        1 teaspoon pure vanilla extract
-        Pinch of sea salt
    Topping
-        1 cup dark chocolate, melted (72% or higher)
-        ¼ cup canned coconut milk
-        2 teaspoons ground coffee
-        Coarse salt to sprinkle on top
    Directions:
1.     Begin by lightly greasing a bread pan with coconut or olive oil.
2.    Using a food processor, add all the ingredients for making your crust: dates, almond butter, coconut, honey, cacao powder, cinnamon, and a little salt.
3.    Once thoroughly combined, pour the mixture into your bread pan and firmly compress into the bottom of the pan with an even thickness throughout.
4.    Proceed with making the caramel.
5.     Add the dates to the processor and pulse until the dates have broken down. This takes about 45 seconds.
6.    Now add the coconut milk a little at a time while the processor is running.
7.    Now add the water in the same way.
8.    Add the vanilla and a little salt.
9.    Continue processing until the mixture resembles caramel. The entire process should take anywhere from 4 to 5 minutes.
10.      Once the desired consistency is reached, pour the caramel over the crust and spread evenly.
11.       Now take your melted chocolate and add the coconut milk to it.
12.      Process in your microwave for 30 seconds to keep the chocolate pourable.
13.      Now add the ground coffee to the chocolate and mix well.
14.      Pour the mixture over the caramel and gently spread to achieve an even layer.
15.       Sprinkle some salt on top of the chocolate.
16.      Place your bread pan into the freezer to allow the chocolate to harden. This should occur after 15 minutes.
    Slice and enjoy!
     

 
    Chocolate Coconut Pudding

    Ingredients:
-        1 (14 ounce) can coconut milk
-        3½ cups almond milk
-        7 tablespoons arrowroot powder
-        9 tablespoons unsweetened dark cacao powder
-        ½ cup coconut sugar
-        2 teaspoons pure vanilla extract
-        Pinch of sea salt
-        Shredded unsweetened coconut for topping
    Directions:
1.     In a medium saucepan over medium-high heat, place the coconut milk, almond milk, arrowroot, cacao, and sugar and bring to a boil.
2.    Allow the mixture to boil for 2 minutes, stirring constantly. (Mixture should end up being thick).
3.    Stir in the vanilla and salt.
4.    Pour into dessert bowls.
5.     Garnish with shredded coconut.
     

 
    Lemon Bars

    Ingredients:
    Topping
-        6 eggs
-        ½ cup raw honey
-        Juice from 8 lemons (1 cup)
-        ½ cup coconut oil
-        Shredded unsweetened coconut for topping
    Crust
-