Paleo Holiday Recipes


So, if you’re like me, then most people you know still have a modern diet and holiday parties are filled with lots of enticing foods that are loaded with flour, sugar and processed oils. I feel a little better when I bring something that is both tasty and healthy. I know I can eat that one dish, at least, without any guilt. The chocolate cream pie is now a new favorite and I’ll be making a few over the next couple weeks. Need an easy healthy cookie recipe for your party? The chocolate macaroon cookies below are no-bake and delish! There are links at the end to other recipes we’ve done that would be good for holiday parties, as well. And, if you’re not much of the make-from-scratch kind of person, then a big veggie tray is an easy, healthy addition to any party. My family’s favorites for the veggie tray are snap peas, sliced red peppers, grape tomatoes, sliced cucumbers and cauliflower. I’ve included below an easy ranch dressing made from avocado mayonnaise, so it’s Paleo-friendly. Enjoy your holidays and all the parties!

Easy Paleo/Primal Ranch Dressing


  • 1 cup avocado mayonnaise (Try Primal Kitchen MAYO)
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill weed
  • Optional Primal Ingredient: 1/2 cup organic plain yogurt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper


In a large bowl, whisk together all ingredients. Cover and refrigerate for 30 minutes before serving.


Salted Caramel Chocolate Macaroon Cookies

Paleo, Gluten-Free, Dairy-Free, & Vegan. Inspired by GI365.


  • 1 1/2 cups coconut sugar
  • 1/2 cup coconut oil
  • 1/2 cup coconut milk, (from the can)
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 1/2 cups finely shredded coconut
  • 1 cup big flake coconut
  • 2/3 cup dark chocolate chunks or chocolate chips (I used 80% dark chocolate)
  • 1/2 cup almond or cashew butter (optional)
  • 1/2 cup whole raw almonds (optional)


In a large saucepan, combine the coconut sugar, coconut oil, and coconut milk. Bring the mixture to a boil, and boil for 2-3 minutes until the caramel thickens, stirring constantly to keep the caramel from sticking.

Remove the caramel from the heat and add the vanilla, sea salt, and coconut. Stir to combine. If you’re using the almond or cashew butter, mix it in thoroughly.

Finally, add the almonds and chocolate chunks and combine, stirring as little as possible to keep the chunks intact. No worries, though – it’s still very good even if the chocolate melts.

Portion the cookie on a parchment lined baking sheet and let cool. This version of no-bakes takes a full 3-4 hours to fully set up, but you don’t have to wait that long because they’re really good warm and gooey.

Note: To keep this recipe 100% dairy free and vegan, be sure to use a chocolate that is dairy free.


Paleo Chocolate Silk Pie

I had to find a great chocolate cream pie recipe because it’s my step-father’s favorite. This silky, decadent Paleo chocolate cream pie fits the bill! The pie is dairy-free as long as you use coconut oil instead of butter. This one’s for you Kenny!

Inspired by

For the chocolate almond crust:

  • 1 2/3 cup blanched almond flour
  • 1/3 cup cocoa powder
  • 1/3 cup coconut palm sugar
  • 1 large egg
  • 1 Tbs coconut oil or butter

For the chocolate silk pie filling:

  • 3 large eggs
  • 1/2 cup raw honey
  • 1 1/2 tsp vanilla extract
  • 6 oz unsweetened chocolate, chopped
  • 1 1/4 cups unsweetened coconut milk, almond milk or pastured milk

For the coconut whipped cream:

  • 1 (13 oz) can coconut milk
  • 1 Tbs raw honey
  • 1 tsp vanilla extract

1) Make the chocolate almond crust first.

Preheat the oven to 325°F.

Combine the almond flour, cocoa powder, and coconut sugar in a medium bowl. Add the egg and coconut oil to the bowl and beat with a mixer until a crumbly dough-like mixture forms. This may seem a little dry or hard to mix, but that’s normal. Just get everything well combined.

Press the dough into the bottom and up the sides of a 9-inch pie plate. Bake in the preheated oven for 10 minutes, then let the pie crust cool completely before filling. Refrigerate to speed the cooling process if necessary.

2) Make the chocolate silk filling.

Place the eggs, honey, and vanilla extract in a blender. Blend until smooth.

Heat the milk in a small saucepan over medium heat. Add the chocolate. Stir until the chocolate is melted; do not overheat the chocolate!

With the blender running on low speed, pour the hot chocolate milk in over the other ingredients. Blend until the mixture is smooth and completely incorporated.

Pour the mixture into the cooled crust and refrigerate for at least 8 hours.

3) Make the coconut whipped cream.

Refrigerate the coconut milk at least 24 hours before making the whipped cream. The makes the thick cream separate from the liquid and firm up. Chill a glass or metal bowl in the freezer 20 minutes before making the whipped cream.

Remove the lid from the can of coconut milk. The coconut cream will be very thick on the top. Gently scoop this part out and put it in the chilled bowl. Save the watery liquid for another recipe.

Using a mixer, whip the coconut cream until it is light and fluffy and peaks form, then mix in the honey and vanilla extract. Scoop on top of the pie and use a spatula to spread, or use a pastry bag to decorate the top of the pie with the whipped cream.

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More Holiday Party Recipes

Check out these delicious, healthy recipes, perfect for your upcoming gatherings!

By Kerrie Bross

Paleo/Primal Crepes

Who knew you could make crepes out of collagen? Hydrolyzed collagen is rich in protein and amino acids, and has diverse uses in both smoothies and recipes. Perfect Hydrolyzed Collagen is derived from 100% pastured cows who feed on clean, pesticide-free grasses in Brazil. Collagen and almond flour substitute for wheat flour in these tasty crepes. It’s a perfect grain-free, Paleo breakfast!

Inspired by

Crepe Ingredients:

Crepe Preparation:

Throw all ingredients in a blender until well mixed.

Heat a small frying pan and melt more butter or coconut oil in the bottom to coat. Pour a small amount of batter into the pan — just enough to cover the bottom, as crepes are supposed to be very thin.

Cook enough to flip and continue cooking on other side. Remove to a plate or oven safe dish and continue this until the entire batch is cooked. You may wish to keep the cooked ones in the oven on low to keep them warm while you cook the rest.

Serve with maple syrup and a sprinkle of cinnamon, or try with one of the following Paleo-friendly fillings.

Apple Filling 

  • 4 cups organic apples, peeled and sliced into bite-sized bits
  • 1 – 2 Tbs pastured butter or coconut oil
  • 1 Tbs coconut sugar
  • 1/4 tsp cinnamon

Melt a tablespoon of butter or oil in a frying pan. Add all other ingredients and cook until the apples are soft. If it looks to be getting a little dry, add a bit more butter or oil. When done, layer about 1/3 cup into the center of a crepe and roll. These are really tasty for breakfast or dessert!

Berry Filling:

  • 4 cups fresh or frozen berries, my favorite is raspberries
  • 2/3 cup maple syrup

Put all ingredients in a sauce pan and heat until warm. Layer about 1/3 cup in the center of a crepe and roll. Enjoy!

By Kerrie Bross

Raw Chocolate Walnut Fudge


Every time I went to the grocery store, I used to load up my cart with chocolate bars and chocolate chips. Every woman knows you need chocolate to survive! But these days, I’ve stopped buying chocolate. I was worried about the processed sugar found even in the organic brands. Plus, one bite was never enough. I was not about to give up my chocolate addiction — no way! But I wanted to find healthier options with natural sweeteners… options that would be more satisfying and maybe even a little bit healthier.

This chocolate walnut fudge recipe fits the bill! So decadent, this fudge melts in your mouth. It is everything a good chocolate should be — rich, creamy, dark, flavorful, with a hint of saltiness and the crunch of walnuts. It’s super easy to make and ready in 15 minutes. This chocolate fudge is Paleo-friendly, dairy-free, and easily made vegan. Plus, it’s raw, naturally-sweetened, and full of protein from walnuts and healthy fats from coconut oil. Would you replace your favorite chocolate bar with this delicious fudge? I think I just might!


  • 1 3/4 cup raw walnut halves or pieces
  • 1/2 cup plus 2 tablespoons raw organic cacao powder
  • 1/2 cup melted Perfect Coconut Oil
  • 1/2 cup raw honey (use maple syrup for the vegan version!)
  • 2 teaspoons vanilla
  • 1/8 teaspoon sea salt


Roughly chop 3/4 cup of walnut pieces, and set aside. Place the remaining 1 cup of walnuts in a food processor with the rest of the ingredients. Blend well, until the mixture is very smooth. Spoon into 9 individual silicone baking cups arranged on a plate or tray. (If you don’t have silicone baking cups, you can also pour the mixture into a small square pan and cut it later.) Top with the 3/4 cup of walnuts that you set aside, pressing them gently into the chocolate. Freeze for at least 15 minutes before eating. When frozen, you can transfer the fudge to an airtight container in your freezer, for convenient bites of chocolate any time, day or night!

By Ali Wetherbee

My Favorite Paleo Recipes for Summer


With an abundance of produce all summer long, this is such a great time of year to be following a Paleo diet. Whether you are looking for a fun and tasty Paleo dish to bring to a cookout or simply need some inspiration for Paleo snacks on hot summer days at home, look no further! Below we have a refreshing tomato watermelon edamame salsa, a garden-fresh caprese salad with Paleo balsamic vinaigrette, all-natural creamy Paleo chocolate coconut popsicles, and a beautiful watermelon cake with Paleo “cream cheese” frosting and fresh berries. All of the recipes can even be made vegan. These vegan-friendly, Paleo recipes are sure to be a hit at your next picnic or party!

Tomato Watermelon Edamame Salsa

This Paleo-friendly, vegan recipe is such a great twist on the usual salsa and is perfect for summer. Use it as a dip for Paleo chips, crackers, or tortilla chips, atop cooked meat or fish, or just eat it by the spoonful!


  • 1 1/2 cups watermelon
  • 2 pints of grape tomatoes
  • organic edamame
  • few handfuls fresh cilantro
  • salt
  • hot sauce


  1. Chop tomato and watermelon and toss in a bowl. Save the liquid that comes from cutting up the fruit and add it to the bowl.
  2. Add as much edamame as desired; I used one 10 oz bag of frozen Cascadian Farms Organic Edamame.
  3. Add cilantro, salt, and hot sauce to taste. I added two handfuls of fresh-from-our-garden cilantro, finely chopped, and 1 teaspoon of salt.

Paleo Balsamic Vinaigrette

Toss fresh from the garden tomatoes and basil in this Paleo balsamic vinaigrette to make a great caprese salad. Add in some fresh mozzarella if you are not avoiding dairy. I find that using all EVOO in homemade dressings doesn’t always refrigerate well. Instead, I use a half and half blend of EVOO and sunflower oil and have never had any problems refrigerating dressings. Avoid the unhealthy oils like soy, canola, peanut, etc. because of over-processing, hydrogenation, and GMOs.


  • 1/4 c extra virgin olive oil
  • 1/4 c sunflower oil
  • ½ c balsamic vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning or dried oregano


  1. Shake all ingredients well in a jar.
  2. Drizzle over caprese salad, greens from the farmer’s market, or other favorites.

Dressing recipe adapted from

Paleo Chocolate Coconut Popsicles

Remember Fudgesicles? These are a chocolately, creamy, Paleo alternative — all the flavor, minus the unhealthy ingredients! Makes 6 pops. Substitute the honey with maple syrup for vegan Fudgescicles.


  • 1 (13oz) can of full-fat coconut milk
  • 1/3 c raw cacao powder
  • 2-3 Tbs raw honey
  • 1 tsp vanilla extract


  1. Blend all ingredients well and pour into popsicle molds.
  2. Freeze for at least 2 hours. Run molds under lukewarm water for easy removal.

Recipe adapted from Paleo Hacks.

Watermelon Cake with Paleo “Cream Cheese” Frosting

1. Make frosting first. See recipe below for Paleo “cream cheese” frosting or use fresh whipped (coconut or dairy) cream.
2. Cut the ends of a whole watermelon off so it is relatively uniform in size.
3. Place on one of the flat ends and slice off the rind and any white of the fruit.
4. Shape to be relatively round.
5. Put on side and slice in half to produce 2 “cake” layers.
6. Pat dry both cakes so that the frosting sticks better.
7. Place one “cake” on serving tray. Frost top. Place other “cake” on top continue frosting.
8. Decorate with fruit of the season. We used raspberries from out garden and organic blueberries. YUM!!!!

Paleo “Cream Cheese” Frosting Ingredients:

  • 1/2 c Perfect Coconut Oil
  • 1/2 c grass fed butter (or double the coconut oil for a completely dairy free, vegan version)
  • 1/4 c honey (use maple syrup for vegan)
  • 6 Tbs cashew butter
  • 1 1/2 tsp vanilla
  • 1 tsp lemon juice

Paleo “Cream Cheese” Frosting Directions:

  1. Put everything into a food processor and blend until smooth and creamy.

Paleo cream cheese frosting recipe from the Swiss Paleo website.

By Kerrie Bross

Coconut Chocolate Chip Cookies and Coconut Hot Chocolate

Dairy-free_cookie_recipeBy Ali Wetherbee

Today we have two yummy recipes courtesy of Perfect Supplements. These light, crispy cookies pair perfectly with a warm mug of coconut hot chocolate. Bring these to your holiday gathering, or take a break from wrapping to sit by the fire with a little treat.

Coconut Chocolate Chip Cookies



1 cup Perfect Coconut Oil, melted
1/2 cup sugar
2 eggs
1½ cup flour
1 tsp baking powder
1 tsp sea salt
1/3-1/2 cup mini semi-sweet chocolate chips
1/2 cup shredded coconut
1/2 cup chopped walnuts (optional)


Preheat the oven to 350F. In a big bowl, beat coconut oil, sugar, and eggs about 3 minutes or until creamy. Mix together flour, baking powder, and salt in a separate bowl, then add to the wet ingredients while slowly beating. Fold in the chocolate chips, coconut, and walnuts (if desired). Use a spoon or ice cream scoop to place tablespoon-sized balls onto a baking sheet 2″ apart. Bake for 15 minutes. They should be golden brown when ready. Recipe makes about 2 1/2 dozen cookies.

Coconut Hot ChocolateKK_11_1103_FNM_sh1_067.tif



14 oz can of coconut milk
1 cup of whole milk
3 ounces of chopped dark chocolate
3 tbsp raw cacao
3 tbsp maple syrup or raw honey
1 tbsp of Perfect Coconut Oil
1/2 tsp of vanilla or almond extract


1/2 cup of full fat coconut milk, chilled for 6 hours in the fridge
1/2 tsp of vanilla extract
1/2 cup of toasted coconut flakes


Combine coconut milk, milk, chocolate, cacao, and sweetener in a saucepan. Stir over medium heat until the mixture is smooth and steamy. Remove from stove and stir in vanilla extract.

The topping whips up similarly to heavy whipping cream. When you remove the coconut milk from the refrigerator, sometimes the milk separates a bit. Use the thick, creamy portion on top, not the watery liquid that sinks to the bottom. Add vanilla and whip with an electric mixer until soft peaks form. Spoon on top of hot cocoa and sprinkle with toasted coconut flakes.

Vegan Coconut Cream Parfait


By Ali Wetherbee

This Coconut Cream Parfait, adapted from a recipe by Celebrity Vegan Chef Jason Wrobel, is a fresh, delicious, easy breakfast, light lunch, or dessert. The coconut provides healthy fats and nutrients, while the protein powder adds lots of raw, plant-based protein and essential amino acids. With no added sugar, no grains, and no animal products, this is great for vegetarians, vegans, those following Paleo, dairy-free, or gluten-free diets, and anyone who is lactose intolerant. Plus, it looks beautiful, and would be a perfect  dessert to bring to your next party or potluck!

Vegan Coconut Cream Parfait


  • 3 cups coconut meat
  • 1 cup coconut water
  • ½ tsp cinnamon
  • ½ tsp ground vanilla
  • 5 drops liquid Stevia
  • 2 Tbsp Sunwarrior Warrior Blend, Sun Warrior Classic, or Perfect Plant Protein protein powder
  • 3-4 seasonal fruits, peeled and chopped: mango, strawberries, blueberries, blood oranges, blackberries, passion fruit, or any other favorites


  1. If you are using a whole coconut, make holes at the eyes using a screwdriver and hammer, and invert over a bowl to drain and save all the liquid. Then tap all the way around with the hammer to create a hairline crack down the middle. Split open and break into smaller pieces. Wedge a knife between the meat and the shell and twist slightly to pop the shell off each piece.
  2. Mix the first five ingredients in a blender on low speed.
  3. Continue blending until the mixture reaches a smooth consistency.
  4. Add the Sunwarrior Warrior Blend protein powder and blend until well combined. This is your coconut cream base.
  5. Spoon a layer of the coconut cream base in the bottom of individual jars or a parfait dish.
  6. Add a layer of fruit, and continue alternating layers of cream & fruit.
  7. Garnish with fresh berries or a sprig of mint.
  8. Eat immediately — this dish does not store well.