Paleo Pumpkin Blondies (Paleo/AIP/Vegan)

I released a Christmas cookie (these AIP Snowball Cookies) last week but wanted to also make a pumpkin treat for you guys too!

 

These pumpkin blondies are dense, moist, cake-like & made with tons of whole foods like plantain, pumpkin, dates, and coconut butter. They’re the best when served from the fridge smeared with creamed maple syrup, also known as Maple Butter.

 

The Maple Butter linked here is my favorite store-bought, but you can also make your own using this method by Oh She Glows.  Have you had “maple leaf cookies” from Canada? Maple Butter is like the cream inside those cookies but more smooth and spreadable like almond butter. It’s THE BEST. And it takes these blondies to the next level! Without the Maple Butter they are more like a dense, yummy pumpkin bread.

 

 

 

Enjoy these naturally-sweetened “blondies” without inflammatory flours or processed sugars! Even add chocolate chips for pumpkin chocolate blondies!

 

 

20 reviews

Paleo Pumpkin Blondies

Prep Time 00:15 Cook Time 00:30 Serves 9 to 12

Ingredients

Directions

1. Preheat oven to 350 degrees. Line the bottom of an 8x8 inch glass dish with parchment paper.
2. Combine dates in food processor until a paste forms. Add plantain, pumpkin, coconut oil, coconut butter, and maple syrup to the processor and combine well.
3. Add remaining ingredients to the processor and process until a smooth, dense batter forms.
4. Spoon and smooth the batter into the prepared pan. Bake for 30 minutes until golden brown and the top has formed a nice crust.
5. Using the parchment paper to assist you, transfer the blondies to a wire rack to cool completely in the refrigerator. You may also cool on the countertop, but this will be take longer. Cut into squares.
6. If desired, frost blondies with Maple Butter - highly recommend this!

 

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Tartelette au Sucre (Refined-Sugar Free Tarts)

 

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Looking for a refined-sugar free mini Paleo treat? Try these Paleo Tarts! Personal-size treats make portion control easy & this lifestyle sustainable!

 

I fell down the Paleo treat rabbit hole recently. A lot of them are still sugar-free in my household, but this one does have a little bit of sweetener in it. It’s probably my favorite Paleo dessert I’ve ever come up with on the fly. I was jonesing for some sugar pie, a French Canadian dessert that is literally sugar sauce in a pie crust.

 

Growing up, I spent time in Montreal visiting family every summer. We would always grab some tarte au sucre (essentially, sugar pie) always a meal of BBQ and fries. For some reason, BBQ is kind of a big deal up there. I mean, why wouldn’t it be? It’s friggin’ delicious.

 

“Sugar Pie” sounds like the least Paleo food in the world, but I’m not one to ignore an incessant craving. The crust is made from sweet potato flour which adds sweetness without adding a lot of sweetener. In fact, there’s only a few tablespoons of raw honey or coconut sugar in this recipe!

 

You’ll be able to stop at just one because they are nice and rich. The filling is thick, sweet and interestingly also made from sweet potato and coconut milk! Hey, real food treats are what I’m about!

 

Don’t be intimidated by the long-ish looking recipe by the way. It’s incredibly easy to put together!

 

 

Paleo Tartelette au Sucre (“Sugar Pie”) 

makes 5 tartelettes | 20 minutes

Ginger Graham Crust

1 T raw honey (for AIP) or coconut sugar

1 tsp grated fresh ginger

1/8 tsp fine sea salt

¼ c + 1 T sweet potato flour

1 T + 2 tsp tapioca starch

3 T coconut oil, melted

1. Line a muffin pan with 5 silicon muffin liners. Preheat oven to 350 degrees.

2. Combine coconut sugar (or honey), sweet potato flour, tapioca starch and salt in a mixing bowl. Stir in ginger and melted coconut oil and mix well until fully combined and a moist flour forms.Press about 1 T flour into muffin cups creating a shallow “bowl”. Make sure the bottom and sides are even thickness to ensure proper/even baking.

3. Bake on 2nd lowest rack for 9 minutes until lightly golden brown. Make sure not to let it bake too long or they will crumble.Remove liners from pan (but not the crusts from the liners yet!). Set aside to cool while you prepare the pie filling below.

Sucre Filling

2 T cold water

2 T raw honey (for AIP) or coconut sugar

1 T coconut oil

¼ cup well-mashed sweet potato (orange variety)

2 T coconut cream (from top of coconut milk can), divided

Whipped coconut cream (optional)

1. In a small saucepan, bring water and coconut sugar/honey to a low boil. Let bubble for 2 minutes while whisking continuously.Now stir in coconut oil or ghee and only 1 T coconut cream and return to a low boil. Tilt pan towards you and continue to whisk until the mixture thickens to a melted caramel thickness (1-2 minutes).

2. Add in the mashed sweet potato and whisk vigorously to emulsify. There should be no clumps.Remove from heat and whisk in remaining 1 T coconut cream until smooth.

Assembly

  1. Place 1 T pie filling into cooked crusts and smooth it down with back of a spoon. Leave a little crust perimeter.
  2. Freeze for 30 minutes in the silicone liners. Remove from freezer and serve with fresh whipped coconut cream, if desired.