Dylon - Paleo Desserts: Satisfy your Cravings with Healthy Gluten Free Recipes, Eat Well & Feel Great!

I want to thank you and congratulate you for downloading the book , Paleo Desserts: Satisfy your Cravings with Healthy Gluten Free Recipes, Eat Well and Feel Great .

This book contains proven steps and strategies on how to make some of the healthiest, simplest, and most toothsome dessert recipes ever.

Its a tough job to look for sweet treats that are much healthier than the ones bought in stores. So, why not make them yourself? This book holds a collection of delectable sweet treats that will surely satisfy your cravings without the guilt. Everything is easy, gluten-free, and totally paleo! Remember, desserts are created to be enjoyed and not to feel guilty about. Read on and impress the crowd (and your taste buds) with these scrumptious recipes. Eat well and feel great!

Thanks again for downloading this book, I hope you enjoy it!

Procedure

Turn the oven on and let it heat up to 350F (175C). In a mixing bowl, combine the almond meal, unsweetened cocoa, salt, and baking soda. Set it aside. Whisk the maple syrup and coconut oil together then add in the mint extract and the egg. Whisk until thoroughly combined. Combine the mixture with the dry ingredients and stir until you form the dough.

Scoop out 1-tbsp. dough balls onto a lined baking sheet. Unlike normal cookies, this dough wont spread out while it bakes. Take a piece of parchment paper and place on top of the dough balls. Using a rolling pin, roll the dough out to about 1/8 inches to achieve the thin in the thin mints. You can also use the bottom of a bowl or glass to press it down into a thin disc.

Bake in the preheated oven for 12-15 minutes, or until the bottom of the cookies are just beginning to turn brown. Do not leave the cookies unattended as different ovens heat differently. Make sure you let the cookies cool for about 15 minutes before you start putting on the frosting.

For the coating:

To melt the chocolate chips, grab a small to medium-sized saucepan and pour in water (until its at least an inch deep). Heat it up. When it starts to boil, place a glass bowl on top (make sure that the bowl is not touching the water in the pan), add the chocolate chips and stir constantly until theyre melted completely. Add in the mint extract and coconut cream. Continue stirring. Once blended thoroughly, remove from heat.

By the time the cookies are cool to the touch, drop them one by one into the frosting and coat them well. You can use a fork to flip them over and help with the coating. Place them on a parchment paper afterwards. Let the frosting set for at least an hour. Store these in the fridge until ready to eat.

Samoas

When talking about Girl Scout cookies, Samoas are never far from mind. These butter cookies are covered with luscious caramel and chocolate, and flavorsome shredded coconuts. The usual Samoas are processed and more often than not, packed full of sugar. Homemade and paleo, this recipe is a far healthier version.

Serves: 3 dozens

Ingredients

Cookies:

• 2 cups almond flour (blanched)
• 1 teaspoon baking powder
• cup unsweetened shredded coconut
• 3 tablespoons coconut oil
• cup honey
• 1 tbsp. pure vanilla extract
• 1 egg

Chocolate, Coconut Caramel Coating/Topping:

• 1 cup chocolate chips
• 1 cup coconut sugar
• cup coconut milk
• cup coconut nectar
• cup unsweetened shredded coconut, toasted