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gluten free dessert

Dairy Free Paleo Grapefruit-Lemon Curd and Lemon Mousse

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Dairy Free Paleo Grapefruit-Lemon Curd and Lemon Mousse

I have had a bug in my bonnet all week and that bug is lemon curd. I have been on a mission to make a refined sugar and dairy free version of this tart tangy and luscious spread….its been quite a week to say the least.

5 versions later I have learned a few things:

  1. If you use coconut sugar your curd will turn brown :(
  2. If you use a combination of egg yolks and whole eggs the curd will come out way better
  3. A double boiler is the best method for making a curd
  4. Coconut oil makes a perfect substitute for butter in curds

This spread is so amazing on cookies, in a tart shell, stirred in with some granola or off a spoon standing up in your kitchen at midnight. I decided to take the traditional lemon curd and switch up a portion of the juice for grapefruit. I would encourage you to play around with some other citrus juices like orange, lime, or yuzu they all work interchangeably and don’t forget the zest will yield a lot more of the fruits flavor then the juice itself. Here is the recipe for my curd and scroll down for instructions on how to turn it into a Paleo lighter than air mousse that will rock you silly.

Dairy Free Coconut Grapefruit Lemon Curd

Gluten Free- Paleo- Dairy Free- Refined Sugar Free

Adapted from The Secrets of Baking by Sherry Yard - makes about 1 1/4cups

Note: The citrus juice can be replaced by any other citrus juice such as orange, lemon, yuzu, etc just keep in mind the total juice required is 3oz. If doubling this recipe use 3 large eggs otherwise everything is else doubled properly. 


  • 2.5oz Honey (or sweetener of choice but coconut sugar will yield a light brown color)
  • 1 Tablespoons grapefruit and or lemon zest (finely grated on a rasp)
  • 1 large eggs
  • 2 large egg yolks
  • 2 oz or 1/4 cup fresh grapefruit juice
  • 1 oz or 1/8 cup fresh lemon juice
  • 2 1/2 Tablespoons chilled coconut oil (if you can tolerate butter you can use that instead)


1. Fill the pot with about one inch of water. Bring to a simmer over medium heat.

2. Combine the zest, honey, eggs and egg yolks in the heatproof bowl. Whisk together for one minute to incorporate the honey and yolks. Place the bowl over the pot with simmering water and whisk constantly for about 30 seconds, or until the honey is dissolved.

4. Add the grapefruit juice and lemon juice and cook, whisking constantly for 8 to 10 minutes, until the curd reads 160° F on an instant read thermometer and has the consistency of sour cream and coats the back of the spoon. Remove the bowl from the heat.

5. Use a spoon and scoop small pieces of the cold coconut oil one by one and whisk until it is completely incorporated. Strain the curd through a fine-mesh sieve into a clean bowl.

6. Cover with a piece of plastic wrap and push it into the surface of the curd to prevent a skin from forming. Chill for at least one hour to allow to firm up. Will stay for over a week covered in the fridge and up to 3 months in the freezer.

Dairy Free Paleo Lemon Mousse

Gluten Free- Dairy Free- Refined Sugar Free

In the bowl of a clean stand mixer (or metal bowl) begin to whip the egg whites and cream of tartar. When it starts to become foamy increase the speed and add in the honey or sweetener of choice and whip until medium firm peaks form.

In a separate large bowl add the lemon curd and cashew cream and fold together. Then scoop 1/4 of the egg white mixture and stir it into the lemon/cashew mixture to make the integration of the rest of the egg whites easier. Then add 1/4 more of the whipped egg whites into the lemon curd and fold in gently. Continue to add the egg whites in these intervals two more times and fold gently until a light and fluffy mousse is attained.

Cover with plastic wrap and allow to firm up in the fridge for at least an hour before eating.


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Vegan/Paleo Sunflower Butter and Jelly Filled Chocolates


Vegan/Paleo Sunflower Butter and Jelly Filled Chocolates

Ahhhhh chocolate….it really could solve most of the world problems. But whats a girl to do if she is trying to get all of those empty caloric white sugars out of her life? Make my own chocolate silly and now you can too!

These are not as hard as you might think as long as you have a silicone chocolate mold, and luckily for you they are sold on amazon for about $10. 

So enough chat, lets turn that nostalgic PB&J sandwich on its head and put it into bon bon form. Giddy up.

Paleo/Vegan Sunflower Butter & Jelly Filled Chocolate Bon Bons

Paleo- Gluten Free -Vegan

Makes 16 bon bons

  • 5 oz unsweetened chocolate (use high quality like Ghiradelhi)
  • 1 TBL coconut syrup/ honey/ agave
  • 1/2 TBL Coconut oil
  • 1/2 cup Sunflower butter/Almond Butter/ or any nut butter you like (brought to room temp)
  • 8 tsp raspberry no sugar added jam/jelly (I use Whole Foods 356 brand sweetened with apple juice)
  • Coarse Sea Salt
  • Silicone candy mold

Chop the chocolate into pieces and place 3/4 of it in a small glass bowl and microwave for 15 seconds at a time. Stir the chocolate and continue to microwave for 10 seconds at a time, stirring in between, until the chocolate is smooth and shiny. Add the remaining 1/4 of the chocolate and stir until smooth. The chocolate should register 87 to 89 degrees F on a candy thermometer.

Pour the chocolate into a flexible chocolate mold and swirl it around above a sheet pan until every corner of the mold have been covered. Using a bench scraper or a flat bottomed spatula scrape the mold so that all the chocolate is leveled off and pour it off onto a sheet pan. Scrape the excess chocolate back into the bowl to use again.

Place the mold on a sheet pan to keep it level and place the leveled chocolates into the refrigerator for about 10-15 minutes checking after 10 minutes to see if the chocolate has set up. It should be somewhat firm to the touch and not leave a fingerprint when touched but do not leave it in for too long or else the chocolate with break when you open it.

Remove the molds from the fridge and spoon 1/2 tablespoon of nut-butter into the center of each mold. Then place 1/2 teaspoon of jam into the center of the nut-butter.


Place in the fridge to set up for 5 minutes.

Pour the remaining chocolate over the top of the filled chocolates and swirl around so it is completely covered. Gently scrape off the excess with your bench scraper or spatula so that the top is completely leveled with the mold. (If your chocolate has cooled too much place it back in the microwave for 5 second intervals stirring in between to get it back to a pourable mixture)

Sprinkle each bon bon with a small sprinkling of coarse sea salt.

Place back on the sheet pan and into the refrigerator to set up for at least 15 minutes and up to 20 depending how thick your chocolate is. Test one to see if it comes out and if it cracks place it back in the fridge to set up longer.

Gently pop them out and place onto a plate and keep in the fridge until ready to eat



Chocolate Cashew Cream Banana Almond Tart (Vegan and Paleo)


Chocolate Cashew Cream Banana Almond Tart (Vegan and Paleo)

These are the best thing I have put in my pie hole this year, plus they are so cute and little (The cuter something is the less calories it has right? No? We aren’t friends if you keep saying things like that).

Heres the trick to this indulgent tart...cashew cream! I posted the recipe yesterday because you need to soak the cashews overnight. I made the tart shells out of almond flour and whole hazelnuts for a richer flavor. If you want this tart to be raw you could simply leave out the oil and replace with 1/2 cup dates (soaked in warm water for 15-20 minutes to soften) process into a fine paste and press into the bottom and sides of the shell and then refrigerate for at least 2 hours before filling to set up.

Chocolate Cashew Cream Banana Almond Tart

Makes enough for 4 mini tarts

  • 4 mini prepared tart shells (see recipe below)
  • 4 overripe bananas (I mean black like on the verge of throwing out)
  • 1-2 fresh bananas cut into thin slices and placed in a bowl covered in water with juice of 1/2 lemon to keep from browning
  • 1 cup thick cashew cream
  • 2 TBL pure maple syrup (or sweetener of choice)
  • 1/4 tsp sea salt
  • 1/4 tsp freshly grated nutmeg
  • 2 TBL melted and slightly cooled coconut oil (or light flavored oil like grapeseed)
  • 3/4 cup organic raw cacoa powder

For Garnish

  • 1/2 dark organic chocolate bar for shaving
  • 3/4 cup thick cashew cream + 1 TBL maple syrup(optional)


  • Remove the bananas out of the water and place on a paper towel to dry off while preparing the filling.
  • Place the 4 overripe bananas, cashew cream, cocoa powder, oil, maple syrup, salt, nutmeg in a blender and blend until very smooth.
  • In the bottom of the cooled tart shells place a single layer of the sliced bananas in the bottom of each shell.
  • Then scoop 2-3 TBL of the chocolate mixture over the bananas until it reaches just shy of the top of the crust.
  • If garnishing with additional cashew cream whip some with the maple syrup and place in a piping bag or a plastic bag with the tip cut off. (I buy the piping bag tips and place them in the cut corner of a plastic bag)
  • Pipe a small amount in the center or as much as your heart desires.
  • With a vegetable peeler shave some chocolate on top of each tart.
  • Refrigerate for at least 2 hours (overnight would be best) to allow the chocolate filling to set up.
  • Relish in the beauty of your creation by stuffing your face with it :)

Vegan/Paleo Pie Crust 

Makes 4 mini tarts or one regular size tart shell


  • 1 cup almond flour
  • 1/2 cup whole dry roasted hazelnuts
  • 1/2 tsp sea salt
  • 2 TBL melted coconut oil


Place the first three ingredients in a food processor and pulse until the hazelnuts are a fine flour. With the motor running slowly pour in the melted coconut oil until a sand like dough forms.

Test some by pressing a small handful and if it remains together you are good but if it falls apart you may need for oil. If it’s very wet and oily add more almond flour until the desired consistency is achieved.

Bake the tarts on a sheet pan for 10-12 minutes or until golden brown. Let cool for at least one hour before filling.