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
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.
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 lafujimama.com.
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!
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By Kerrie Bross