I had so much fun making this Paleo no-bake dessert. These use coconut cream and oil as the main ingredients so they are filling and quite sweet! Great any time you are craving some sweets but are trying to pick a healthy snack or you’re needing a little something after dinner. Whipping the coconut cream and adding a hint of lemon makes them nice and light. Adding a little crunch, they taste like a cool summer’s breeze!
These are very easy to make, which is vital in my household. I try to keep a number of sweets around so Adam doesn’t resort to store bought options. I find that cravings and the taste for sweets decrease the longer you follow a paleo diet keeping carbs below 100 grams per day. Adam’s sweet tooth is definitely diminishing but it makes everything easier when he has clean, whole foods options without the soy, high fructose corn syrup, or fillers. It limits the impact of any indulgences, especially when you cut out the HFCS.
Making the No-Bake Dessert Bites!
To make, you’ll need to chill a can of coconut milk in the fridge. Ideally, the cream will separate from the water and rise to the top where it will be very firm. The degree to which this happens depends on the brand you buy and how much guar gum (stabilizer) they use. Mine was rather stubborn and the stuff on top was still liquid rather than solid but it worked just fine for this. I scooped off the part that was a thick white and left the transparent liquid on the bottom (save it for a shake!).
You’ll also need my Paleonola. This is another easy recipe that I like to keep on hand for Adam (and myself of course). Adding about a half cup of this gives this dessert its crunch.
1 cup coconut cream (refrigerate canned coconut milk overnight and use the cream that floats to the top)
1/4 cup softened coconut oil (not warm)
1 tablespoon maple sugar (lower in carbs than regular and about twice as sweet so you use less!)
2 teaspoons vanilla extract
1 teaspoon lemon zest powder (or 3 teaspoons fresh)
1/3 cup Paleonola
Add coconut cream and coconut oil to a medium sized bowl and whip until it forms soft peaks. Then add maple sugar, vanilla, and lemon zest and whip until fully incorporated. Spoon into muffin cups and place in the freezer.