Dairy-Free Lemon Panna Cotta with Lemon Caramel (Paleo, AIP)

 

 

Oh boy. This Panna Cotta has got me all sorts of giddy. I love, love, love lemon. Lemon is life in my little piece of the world. My only contention with lemon-flavored desserts is when they’re too sugary. It overpowers the tartness of the lemon & I don’t want anything overpowering my lemon love.

 

Making a dairy-free panna cotta is quite simple! I replaced the traditional heavy cream with a light coconut milk (you can use full-fat too) pureed with a bit of white sweet potato. I tend to use white sweet potato in the vast majority of my desserts. I’m very sorry if you can’t find it. I wouldn’t recommend orange sweet potato here – the taste is too distinct. White-fleshed sweet potatoes provide a touch of sweetness, thickness and binding power to AIP and egg-free desserts.

 

 

 

 

These creamy little custards make for the perfect springtime or year-round treat! They are relatively low in sugar (especially if you choose to make them without the caramel sauce), silky smooth & super satisfying. The Lemon Caramel sauce is really easy to make too. Making caramel is a lot of fun and can be made relatively quick with my method below. The tartness and sweetness of the caramel is absolutely gorgeous with the custard. You may also top your mini treats with some lemon zest for presentation.

 

 

Here are some other AIP dessert recipes that use white sweet potatoes:

 

Ginger Cookie Crunch Ice Cream

Strawberry Ice Cream

Snowball Cookies

Rustic Apple Cinnamon Rolls

cinnamon rolls paleo

 

 

These panna cottas are silky smooth, perfectly tart & paired with a dreamy lemon-flavored homemade caramel sauce!

 

 

 

 

1 review

Dairy-Free Lemon Panna Cotta with Lemon Caramel

Preparation 00:10 2017-06-27T00:10:00+00:00 Cook Time 00:20 2017-06-27T00:20:00+00:00 Serves 4     adjust servings

Ingredients

For panna cotta

  • 1 13.5 ounce can full-fat or light coconut milk
  • 1/3 cup Santa Cruz Organic Lemon Juice (or fresh-pressed)
  • 1 tablespoon honey
  • 1/4 tsp sea salt
  • 1 tablespoon gelatin
  • 1 tablespoon hot water
  • 1 1/4 cup cooked and cubed white sweet potato, warm

For Lemon Caramel

Instructions

For panna cotta:

  1. Reserve 1 tablespoon coconut milk in a small bowl. Set aside.
  2. Combine remaining coconut milk, lemon juice, honey and sea salt in a food processor until smooth.
  3. Whisk gelatin into reserved coconut milk until frothy. Whisk in hot water until combined. Immediately spoon gelatin mixture into food processor and blend until smooth.
  4. Finally, add warm sweet potato the food processor and blend until very smooth ensuring no chunks remain.
  5. Spoon panna cotta mixture evenly into 4 small glass dishes or ramekins. Refrigerate for 4 hours or overnight until fully set. Spoon cooled caramel on top when ready to serve.

For Lemon Caramel:

  1. Combine all ingredients for caramel in a small saucepan set over medium heat. Bring to a simmer and then reduce heat to medium-low.
  2. Maintain simmer for 20 minutes as you periodically stir the caramel and scrape any browned bits off the bottom and sides of the pan. Remove caramel from heat once it has reduced to a thick brown syrup that sticks to the back of a spoon.
  3. Transfer caramel to a small glass dish and let cool and thicken.

AIP "Chocolate" Fudge – Two Ways! (AIP/Low-Sugar)

My husband and I celebrated Valentine’s early this year. We were supposed to go to one of my good childhood friend’s wedding, but Grace decided that this weekend was a mighty fine time to cut her first tooth. On Friday evening, she was screaming at the top of her lungs and I couldn’t figure out why. I looked in her mouth once she calmed down, and that poor little tooth was just breaking through! This explains why last week was so difficult.

 

It also explains why I ate more than my fair share of this fudge. We women sure do love to stress eat on some chocolate. I wonder why men don’t do that. It must be some sort of biological mechanism… like when our brain perceives we’re stressed it doesn’t want us to shut down and make fertility a non-priority, so it makes us crave fatty sweet things? Making this up as I type by the way. But if you know why, please share. 

 

We went to the farmer’s market Saturday morning. Our new city has this really amazing produce stand of dozens of vegetables for a good price. They’re all organic and locally grown and fresh as fuhhhh…dge. So I made us grilled local grass-fed flank steak with chimichurri sauce, steamed artichokes with lemon oil, a big salad of baby lettuce and olives, and roasted broccoli with Primal Palate’s new Garam Masala spice blend. Then we drank too much white wine, tried to watch Secret Life of Pets but I fell asleep with my very sexy blue-light blocker safety goggles on. Then my husband texted a picture of me to his friend. Sensual per usual. 

 

Spiced Maple Caramelized Sweet Plantains + Garam Masala Plantains and Apples using Primal Palate Garam Masala blend!

 

So I’m freakin’ obsessed with that spice blend and the Chinese Five Spice blend that are in their new Taste of Asia 3-pack. Those two are both nightshade-free and the accompanying Curry blend has cayenne in it, so I’ll be saving that one for my husband. Their spices are way, way, way better than anything you’ll try from the grocery store. You really need to try them + they’re on Amazon Prime now so no excuses. Prime Up Your Life. I use them everyday, pretty much on every meal. We used the Garam Masala for macaroons, rice, a pork and veggie skillet and this plantain and apple side dish I’m sending out to my newsletter subscribers only. Then the next day I made Spiced Maple Caramelized Sweet Plantains. Holy tropical starch balls, those were good. 

 

FUN FUDGE IDEAS

Strawberry or Raspberry Crust: Crush freeze-dried raspberries or strawberries and press the crushed mixture into the mold once its been filled and before it’s been refrigerated.

Peppermint Fudge: Add 8 to 10 drops (or to taste) of peppermint oil to fudge mixture before setting.

Toasted Coconut Fudge: Refrigerate fudge until hardened and then use your hands to quickly roll fudge into round truffles. Roll in toasted shredded coconut. 

AIP

Preparation 00:10 2017-06-27T00:10:00+00:00 Cook Time 00:05 2017-06-27T00:05:00+00:00 Serves 8     adjust servings

Ingredients

  • 3/4 cup coconut oil
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut cream
  • 1/2 cup carob powder
  • 1 small ripe Haas avocado, chopped
  • 3 scoops Vital Proteins Collagen Peptides (optional but recommended*)
  • 1/4 tsp salt
  • 1 tablespoon arrowroot starch

Instructions

  1. In a small saucepan, melt coconut oil, maple, and coconut milk  together over medium-low heat. Whisk in carob powder until combined. Remove from heat for a few minutes before transferring the still-warm mixture to a food processor.
  2. Add avocado, collagen,  and salt to food processor and blend until you achieve a silky chocolate fudge. Add in the arrowroot and blend briefly until combined.
  3. Spoon fudge mixture into desired silicone molds and place in refrigerator until set (2 to 3 hours). Remove from molds prior to serving. Store in fridge. You may also use the warm fudge as a topping for coconut milk ice cream or fruit.

 

 

Maple Walnut Fudge (Paleo)

maple walnut fudge

 

I have a fudge problem. Really, it’s the perfect treat. You don’t have to bake it. We all know I’m a terrible baker and 100% frightened of inserting expensive ingredients into the oven. It always tastes good even if you mess it up. You can make literally any flavor in the world. Lavendar-Rosemary-Clementine fudge? Probably a thing. Probably delicious.

 

This Maple Walnut Fudge is an ode to my Canadian heritage and also based off my beloved Maple Caramel Fudge from last year. I make at least 2 varieties of fudge every year for Christmas. The last 3 years I’ve made my Peppermint Fudge (guest post on PaleOMG) and my Avocado Carob Fudge (holy heaven).

 

Similar ingredients and simple process but I’ve decreased the sugar a bit and changed up the ratios of some of the ingredients to achieve a less chewy fudge and instead a more dense hard fudge. It’s not quite as dense and flakey as my favorite classic Canadian fudge, but if you can figure that out for me without immense amounts of sugar and butter, I will love you forever. Then I added toasted walnuts in it because toasted walnuts are the Channing Tatum of nuts. Whatever that means. I guess it just means I like toasted walnuts & want to eat them/bite into Channing Tatum’s right bicep if I ever had the chance.

 

Looking for another insanely good AIP fudge recipe? My lovely pal Martine at Eat Heal Thrive has this Sea Salt Carob Fudge that is legitttttt. I made it and devoured it with the help of only 2 other humans within 3 days. 

 

Thankfully I have walked all my fudge endeavors off. I walked 13 miles today just so I could get a smoothie at my favorite smoothie place in Austin before we move. We had to ship our cars, so we are car-less, live off an interstate system, and have to walk at least 3 miles to get anywhere. I decided walking a half-marathon was worth it. It was. To be fair, the first time I walked the 6 mile round trip, I forgot my wallet. So then I rested my feet for a few hours and trekked out again. A story I will tell my grandchildren when their smoothies are delivered to their bedrooms via drones in 2050. 

 

Poor Grace was stuck in her stroller for a solid 4 hours because I’m stubborn and needed my damn cherry-almond-spinach-blueberry-hemp-coconunt oil-vanilla-cinnamon smoothie. She slept the whole time, so I listened to my new favorite podcast by Stassi Schroeder, a legit crazy person who I appreciate. She makes me feel boring and sane, which I also appreciate. 

 

This fudge is equal parts decadent, creamy & dreamy!

For all my Canadians out there, you’re welcome!

 

Maple Walnut Fudge

Preparation 00:10 2017-06-27T00:10:00+00:00 Cook Time 00:05 2017-06-27T00:05:00+00:00 Serves 16 pieces     adjust servings

Ingredients

  • 2/3 cup melted coconut butter
  • 2/3 cup coconut cream
  • 1/3 cup maple syrup
  • 1/3 cup palm shortening
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • pinch sea salt and ground cinnamon
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut flour
  • 2/3 cup walnuts, chopped and lightly toasted

Instructions

  1. In a medium saucepan, combine all ingredients except the coconut flour and walnuts over medium heat.
  2. Bring to a low boil, then reduce the heat to medium-low.
  3. Continuously stir for 5 minutes until you get a smooth, shiny candy. Stir in the coconut flour until well combined.
  4. Remove from heat and stir in the toasted walnuts.
  5. Spoon into a small glass dish lined with parchment paper. I used a small Pyrex container.
  6. Refrigerate until set, at least 2 hours.
  7. Slice into 16 pieces and store in refrigerator for up to 1 week.

 

Orange-Carob Bliss Balls (Paleo, AIP, Vegan)

 

 

I was a-hankerin’ for some orange-chocolate flavored something last week while I was working on my cookbook The Healing Kitchen with Sarah. For someone who is creating several recipes a day, you would think I’d have a fridge chock full of delicious food at all times, but for whatever reason I am usually scrounging but those scrounge-hunts usually turn into the yummiest meals and snacks! I like to pretend I’m on an episode of Chopped (have I said this before? I feel like I’ve said this before.) and have 3 random ingredients I HAVE to use to produce some elegant dish. Well dates, coconut, chocolate, and orange go really, really well together, so I got lucky on this round. You can really play with the orange flavor in this recipe by upping or decreasing the amount of orange zest. The amount in the recipe as written will give you a nice zing of orange while staying in balance with the carob powder. You can also press the mixture into a parchment lined loaf pan and slice once set to make bars. 

 

I have a couple other “bliss ball” recipes on G&E because they check off the box for snack, treat, and extra hit of carbs if your body is asking for them – Mint “Chocolate” Truffles & Sticky Antioxidant Energy Bites. Some of us bloggers recently had a discussion on the prevalence of AIP & Paleo treats. It was a house divided. Half said they self-regulated the amount they put on their blog because they didn’t want readers to perceive them as an allowance to eat treats on a weekly basis. The other half said they felt like they were contributing to the community by doing the hard work being able to provide people following AIP some special recipes to share with friends & family on special occasions.

 

I was in the latter half. I don’t feel comfortable telling people what to eat, when to eat, and how much to eat. I’m a firm believer that we should use the Paleo diet as a vehicle to learn what makes us feel good and what does not. Most of the people that follow AIP are adults able to make discriminating and honest decisions each day. I had a full year of being very restrictive with my treat intake and frankly it ignited my perfectionism and fed some disordered eating habits. I will say I am a very different person than who I was a year ago. I think this Hashi’s flare humanized me and forced me to lose control and release my obsession with diet perfection.

 

I am much more easy going around food these days and overall keep my diet balanced and healthy but by no means perfect. I made coconut milk ice cream in my new INCREDIBLE ice cream maker this weekend. One was the Sweet Potato Ice Cream that will be in The Healing Kitchen (seriously one of my favorite recipes in the book) and “peanut” butter & chocolate using sunflower seed butter and cocoa powder. Both were so creamy and perfect for a late summer treat! I fully enjoyed them both with my husband and friends, and they did add a little special something to our weekend. Even as a blogger, I get a little overwhelmed by the perceived perfection of social media, and I am here to tell you there is no such thing! Enjoy life, enjoy your food, don’t feel guilty about it, but always keep your eye on the prize (healing & longevity)!

 

 

If you like the combination of orange & chocolate, you’ll love these little energy bites that keep in the fridge!

 

 

Orange Carob Bliss Balls

Preparation 00:10 + 30 min in fridge 2017-06-27T00:00:00+00:00 Cook Time 00:00 2017-06-27T00:00:00+00:00 Serves 8-10 balls     adjust servings

Ingredients

  • 3/4 cup packed pitted soft medjool dates
  • 1 cup unsweetened shredded coconut, divided
  • 1/4 cup solid coconut oil
  • 2 tbsp carob powder
  • 1 tbsp + 1 tsp orange zest
  • 3 tbsp orange juice
  • 1/4 tsp sea salt

Instructions

  1. Place dates, 2/3 cup shredded coconut, coconut oil, carob, orange zest and juice, and sea salt in a food processor.
  2. Process until dates are broken down and the mixture is sticky. Stir in the remaining 1/3 cup coconut until combined.
  3. Roll mixture into tablespoon-size balls (or larger) and refrigerate for 30 minutes to set. Enjoy straight from the fridge.

 

 

Cherry Pie Bars (Paleo, AIP, No Sugar Added)

 

 
I turned 26 years old this weekend. A fairly uneventful age other than the fact that I am now a health insurance orphan. I cannot wait to start researching and comparing benefits plans and handing over $300 a month to a company that will still leave me with thousands of dollars in bills and frustrating automated telephone systems..

 

We celebrated my birthday ALLLLLL weekend long. I really milk it. It’s the only time I can turn on brat mode and tell my husband “I want to do ______ this weekend” and he HAS to oblige. Good thing I’m pretty cool and only like doing pretty cool things. We went to the beach 3 times. Rode our bikes along the lake. Grilled out twice. Paddleboarded and kayaked for 2 hours on a Michigan river. Got some Jeni’s Splendid ice cream. Went to B.L.U.E.S. to watch a 65-year-old man with better lung capacity than us play the sax for endless hours. And got to see another improv show at Second City. Needless to say my kitchen was neglected this weekend, so I won’t have a recipe up until Wednesday!

Grain-free crust made from sweet potato AND tastes like shortbread with a sugar-free cherry pie filling… sign me up, sign me up, sign me UP!

 

Get the recipe for Cherry Pie Bars!