The night filled with sweet treats is tomorrow, and if you’re reading this a couple months late, it may be Christmas already! Either way, here is a list of our favorite quick and easy healthy treats. They are all Bulletproof or Paleo, completely sugar, gluten, and grain free with high good fats—so there’s no need to worry about holding back! Kids for sure will love these, too.
Once you know what refined sugar (or even lots of fructose from fruit) does to your body, you will not even want to be near that Toblerone! It may not kill you instantly like cyanide or other poisons do, but you will see the effect in your mental, emotional, and physical performance. As a woman, knowing that sugar ages me quicker and makes me more masculine is enough for me to stay away from these horrible foods! Mmmhmm.
Enjoy the list, and let me know your favorites as well!
No-Bake Sweet & Spicy Sugar-Free Chocolate Bark
Above is the chocolate bark we made with toasted almonds and cilantro. Mmm. I am a cook and not really a baker at all, so experimentation and innovation are the spice of my life. Being precise with measurements and ingredients is not my thing at all. The great thing about making chocolate bark is that it is “no bake” and easy to correct if you decide that you don’t like the taste. You don’t need to keep going back to a recipe, because you just need to keep a few things in mind.
Ingredients: Chocolate powder, coconut milk, grass-fed butter/organic coconut oil/cocoa butter, pink salt, xylitol/stevia, nuts, cilantro or other herbs, and cayenne.
Step 1 To make healthy chocolate bark with the Paleo/Bulletproof standards, you want to get as much fat in there as possible. In the batch below, I melted tons of grass fed butter, unrefined organic coconut oil, and organic cacao butter in low heat to make the perfect texture. No need to be precise here.
Step 2 I added the amount of birch xylitol (the kind from trees and not corn) that I wanted in that mix and a dash of pink salt. I use xylitol more often than stevia, because xylitol doesn’t have the bitter aftertaste of stevia and is easier to deal with when you make a mistake. Xylitol also comes in bigger crystals, so it really looks and has the texture that you want from sugar. Rock pink salt is also nice for texturing your bark. You can skip these things and/or add frozen berries to sweeten your bark. Warning: Xylitol also can cause slight digestive distress, so only use it if you’re comfortable with the levels of good bacteria in your gut.
Step 3 I then pour in a cup of pure chocolate powder I get from Bulletproof into the fat/sweet low heat mixture. I then pour in organic full-fat coconut milk from a non-BPA can just to make the texture a bit smoother and more chocolate milky. This amount of coconut milk also depends on your preference. You can also use raw grass-fed milk instead if you like, after cooling the mixture down so you don’t pasteurize your milk and get ill effects. Never use soy milk! Do you want to make your kids sick or go into puberty quicker? No. You can use homemade nut milks as well. It’s nearly impossible to find store-bought nut milks without additives. Coconut milk from a non-BPA can is your safest bet. Mix everything well with a spatula.
Step 4 Now for the extra stuff. I toasted some almonds coated in xylitol as well in the low-heat oven. You can toast any nut coated with your preferred sweetener, but xylitol again to me has the best texture. I dropped the toasted nuts in the mixture, added some fresh organic cilantro and pure cayenne powder sprinkled on top that I got from a bottle of supplemental pills. You may not know this, but freshness is a big problem with dried spices. If you choose to buy dried spices, make sure they have the least amount of mold toxins by buying organic or the kind that is in supplemental pill form. Keep them in your freezer or fridge when not in use, and definitely away from the stove! You can add vanilla or cinnamon or whatever else you prefer; just make sure they are from a good, clean source.
Step 5 You pour your gooey mixture into a serving dish then place it in the fridge until it gets nice and hard. It will only take an hour or less for this to happen. See, it’s very quick! Then you can then break it apart into bite-size pieces.
I personally haven’t tried making chocolate-covered meats, but why not? Bacon is the perfect meat treat, because it’s got high amounts of good and tasty saturated fat that no kid would turn down. Make sure to get uncured sugar-free bacon and marinate the bacon in lemon (or apple cider vinegar or anything acidic) for at least 24 hours if you want to get the best out of bacon’s good fat while limiting the inflammatory side effects of pork. If you can’t find sugar-free bacon, you can try to find brands that have very little amounts. We luckily get our uncured sugar-free bacon from our local farm in Ellicott City. Get the recipe from Paleo Leap.
So, here comes the actual baking part of this article, ugh. Don’t worry. It’s not that hard at all. For a non-baker cook, this was actually quite a pleasant experience. This cupcake recipe is actually originally from Bulletproof and I modified it slightly to have less sweetness and ill effects from it.
- 85% or darker chocolate chopped/chips OR this mixture (1.5 cups + 2 tbs chocolate powder + 6 tbs xylitol + 3/4 cup grass-fed unsalted butter or organic coconut oil)
- 3/4 cup grass-fed unsalted butter, room temp or chopped up
- 6 tbs xylitol
- 2 or more tsp of organic vanilla non-alcoholic extract or powder (however much vanilla you want to taste)
- pinch of pink salt
- 6 eggs, separated (white, yolk)
- 1 tbs sweet rice flour/glutinous rice flour (different from rice flour)
- Preheat oven to 350 deg
- Line muffin/cupcake pan with anti-stick liner
- Stir the dark chocolate (or dark chocolate mixture above) with 3/4 cup butter on low heat in pan until melted & smooth
- Set aside from heat when chocolate mixture is mixed. Set aside and start the next step.
- Mix 6 tbs of xylitol, salt, and 6 egg yolks in med-high speed blender for 3 minutes until mixture is thick
- Go back to pan with chocolate mixture, slowly pour and fold the egg mixture on the pan with spatula
- Add vanilla to pan
- Beat egg whites with hand blender or blender on high speed until soft peaks form
- Use spatula to fold egg whites on pan slowly. Do not pour all at once. This makes the mixture nice and frothy.
- Pour this mixture to lined cupcake pans about 3/4 full only (gives it room to grow)
- Bake for about 12 minutes, depending on how soft or firm you want your cupcakes. Keep checking after 12 minutes. I personally like mine softer.
- Set aside, and let it cool. You can dust the top with xylitol if you want or eat as is when completely cooled. Warm cupcakes are very good, too. These cupcakes will harden a bit in the fridge. You can rewarm in the oven or eat cool. Enjoy dipping in coconut or raw milk, or even homemade ice cream (recipe soon)!
Honey-Drizzled or Chocolate-Covered Mixed Toasted Nuts
There’s really nothing wrong with a bit of organic and raw honey. Although the fructose in honey can be a friend of candida’s, it also can be its enemy because of its antifungal properties (it’s a complicated relationship). It’s best to limit your intake of honey, but you may enjoy it once in a while and rejoice in your choice against cane sugar or corn syrup! Toast some nuts and cover them in honey and/or chocolate and salt. Eat while warm or cool… oh so good!
Paleo Cake Pops
I’ve never had cake pops from Starbucks, because they got popular around the time long after I’d gone gluten and sugar free. They do look really fun and would be awesome for gifts, so I’m going to include them in this list! The recipe is from Civilized Caveman, and I love that all the ingredients are Bulletproof and not just Paleo. I will have to try making this ourselves and show you pictures in the near future.
Fried Plantains… Covered in Chocolate?
You want to try to find yellowish soft plantains that you can easily peel once you cut a slit on the side of the plantain’s skin. The riper it is, the easier to handle and the sweeter. If you want more savory and less sweet, you can try to battle opening a greener plantain to do this! I personally like savory more than sweet. If you end up with a riper plantain, remember that plantains are less sweet than bananas to begin with! Don’t fret.
Please, do not even think about adding sweeteners to an already sweet food! I don’t get why people add sugar and marshmallows to fruit and sweet potatoes, *barf*. Having a sweet tooth can be a deadly addiction. Appreciate the existing sweetness that comes from sweet produce, and everything will taste so much sweeter!
Once you’ve got your plantains, you can try either slicing them about a quarter to half an inch thick or as thin as you want (or a combo). With experimentation, you will learn what texture you like best. I personally like thinner cuts, and my husband likes thicker cuts.
Heat the pan to medium-high. Melt a whole lot of butter/coconut oil on the pan. You don’t have to turn on the heat before slicing your plantains.
Place all your slices in the pan. Brown both sides. You want to wait until all the slices are translucent, so you saturate the whole plantain in good, healthy fat. This way, the plantain is not so chewy. If you have thicker slices and want to thin them a bit, just get a table or teaspoon and push the thick cuts flat.
Oh, and since we’re going for dishes that are treats here, go ahead and cover this with chocolate (same mixture as the bark recipe above)!