Category Archives: Sweet Sweets

Paleo Comfort Food: Warm Banana and Berry Dessert

Banana Berry Dessert

All I can say is “Whoa!” I may have had a stroke of genius this morning (it may not happen often, but every once in a while I am surprised). I had a hankering for something sweet and by sweet, I mean fruit, as those are really the only sweets I eat.  The easiest fruit to grab was a banana but I have really been trying to stay away from them lately. So, I asked myself, how can I add a bunch of protein and fiber to this so I can allow myself to eat it? Hmm. . . Well, I guessed right as I made a delicious little dessert.  I literally was moaning as I ate this by myself saying “Mmm, this is so good, mmm” with every bite. Seriously. I kept looking around all guilty-like as if I was eating a whole pint of sorbet.  I had to keep reminding myself that there were only 5 simple ingredients in the dish and 10 grams of protein.

Warm Banana and Berry Dessert:

Serves: 1-2

Time: 3 minutes


  • 1/2-1 Banana (I used a brown banana, less sugar)
  • 1/4 cup mixed frozen berries (I used blueberries, raspberries and blackberries)
  • 15 Whole Almonds
  • 1 TBSP Almond Butter
  • 1/2 TBSP Chocolate Hazelnut Butter


  1. Place frozen berries in a microwave-safe bowl, microwave for about 30 seconds.
  2. Slice banana into 1/2-3/4 inch pieces and place in bowl with berries.  Add almonds.  Microwave for about 20 seconds. 
  3. Add almond butter and chocolate hazelnut butter to bowl.  Microwave an additional 15-25 seconds. (the fruit should be warm and the butters somewhat melted on top)

Enjoy!  Be careful, the fruit will be warm!

*** You could easily substitute any type of nut and nut butter in this recipe. Additionally, fresh berries could be used, just skip the first microwave time. For less sugar, try an apple instead of the banana.

No-Bake Energy Bites (Gluten-Free/Dairy-Free/Soy-Free/Corn-Free)

No Bake Energy BitesEating dairy-free and gluten-free is not that hard BUT eating dairy-free and gluten-free on the go can be challenging. It can be especially difficult if you are on a road-trip, at a sporting event or at a movie theater.  I usually end up bringing along nuts, dried fruit or some kind of cereal to keep my hunger at bay but that is sometimes not enough.  I found this great recipe for no-bake energy bites (think homemade Clif bars) that are delicious and curb my sweet tooth and appetite.   

To be honest, I put too many Rice Krispies into my mix (the recipe reflects the right amount of Rice Krispies) and I couldn’t roll it into balls BUT it still was very good and could be eaten with fingers or with a spoon!

No-Bake Energy Bites Recipe

(Quantity: 20-25 Bites)


  • 1 1/2 cups of gluten-free Rice Krispies (or 1 cup gluten-free oatmeal)
  • 2/3 cup almond butter (or peanut butter/cashew butter/etc)
  • 1/2 cup ground flax-seed or chia seeds
  • 1/2 cup dairy-free/soy-free/corn-free chocolate chips (or dried cranberries)
  • 1/3 cup honey
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon, optional
  • 1 cup shredded coconut flakes, optional


  1. In a medium-large bowl, begin mixing the almond butter and honey together.
  2. Add the rice krispies and flax-seed and continue mixing.
  3. Next, combine the chocolate chips (or dried cranberries). Mix.
  4. Lastly, add the vanilla extract.
  5. Continue mixing all of the ingredients until combined well.
  6. Chill the mix in the refrigerator for 1/2 hour.
  7. Once chilled, remove from refrigerator and roll into balls 1-2 inches in diameter.
  8. Store your no-bake energy bites in an air-tight container in the refrigerator for up to 7 days.

Source: Adapted from Gimme Some Oven

Apple Cinnamon Dessert (4 Ingredients & 3 Minutes)

What a great twist on just a regular old apple! Have it as a snack or as dessert.

– 1 apple
– cinnamon
– pecans, almonds or walnuts (optional)
– water


1. Cut apple using apple slicer.
2. Place in bowl with two tbsp water
3. Microwave for 2 minutes
4. Sprinkle with cinnamon and add nuts if desired.

Mixed Fruit Chia Pudding (Read: delicious protein and fiber)

“That’s different,” my grandma would most likely say if I told her I was eating chia seeds.  “That’s different” to my grandma essentially means, “That is totally weird and I don’t get it” so I am always intrigued to hear what she is talking about when she says that. I have a feeling she would say that about chia seeds . . .

Well, I am eating chia seeds and I am totally a believer.

Chia Pudding 3

Mixed Fruit Chia Pudding

Servings: 4


  • 6-8 tablespoons chia seeds
  • 1 1/3 cups unsweetened almond milk or coconut milk (I used almond)
  • 1/2 cup boiling water
  • 3 tablespoons berries, either fresh berries, frozen or dried (I used mixed berries)
  • 1 mashed banana, for additional sweetness

Optional Ingredients:

  • 1.5 teaspoons shredded coconut, optional
  • 1 teaspoon cocoa powder, optional
  • 2 tablespoons nuts (almonds, walnuts, etc), optional
  • 1 tsp cinnamon and vanilla, optional


  1. Add ingredients together in a small bowl.
  2. Mix well.
  3. Let stand in the refrigerator for at least one (1) hour. (It will continue to firm the longer you let it stand)

This is a great mid-morning/mid-afternoon snack during your workday.  It doesn’t seem like much, but it is actually very filling and will give you the energy to get to lunch. This would also be a great dessert option for us gluten-free/dairy-free people!

Feel free to add/delete ingredients, it is really forgiving and easy to make again!

**These are approximately 300 calories per serving.  To reduce calories, reduce/remove the banana, and/or reduce almond/coconut milk while increasing the water.

Primal Fudge

Chocolate Peanut Butter Cups1

Dessert . . . a rarity in our house but it did happen and I would like the record to reflect that.

Primal Fudge (slightly modified from original link)

  • 1/2 cup coconut oil
  • 1/2 cup high quality cocoa powder
  • 1/2 cup smooth almond butter
  • 1/2 cup raw honey or maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 cup peanut butter (if desired)

Melt coconut oil. Blend all ingredients, except for peanut butter, together in a food processor or blender. Pour into paper lined muffin tin cups or silicon muffin cups and fill half-inch full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove.  Add peanut butter to the top of each cup, if desired. Store in a sealed container in the refrigerator.

** My husband and I felt that these were quite heavy on the coconut flavor.  To cut down on this, we topped each one with peanut butter as an impromptu frosting.  However, I would probably use peanut butter as a substitute for the almond butter in the future.  Additionally, these were very rich.  I would suggest making them in mini-muffin cups instead.

Chocolate Peanut Butter Cups