AIP Magic Bars

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AIP Magic Bars

Makes: 12 Bars

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Prep time:

Cook time:

Ingredients:
  • 7oz AIP compliant cinnamon or molasses cookies, we used these Jack's Paleo Kitchen Ginger Molasses Cookies
  • 2 tbsp coconut oil, melted
  • 1 full-fat can coconut milk
  • 1/2 cup coconut sugar
  • 2 tbsp coconut butter
  • 1/2 tsp vanilla extract
  • 3/4 cup unsweetened coconut, divided
  • 1/2 cup carob or chocolate chips
  • Instructions:
    1. Preheat oven to 350F.
    2. Make the caramel sauce by heating the coconut milk and coconut sugar in a medium pot until it begins to boil. Lower the heat to medium and let simmer, stirring often to prevent burning the sugar.
    3. Once the sauce thickens, about 20-25 minutes, remove the caramel from heat and stir in the coconut butter and vanilla. Set aside.
    4. In a food processor, process the cookies with the coconut oil until a crumb forms. Press the cookie crumb down into a parchment paper lined 8X8 baking pan.
    5. Layer the bottom cookie layer with 1/2 cups of the shredded coconut and all the carob chips.
    6. Pour the caramel sauce over the coconut and chocolate to cover the bars completely. Top off with the last 1/4 cup of shredded coconut.
    7. Bake the bars at 350F for 20 mins. Allow them to cool to room temperature before removing from the pan, cutting, and serving.
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AIP Lemon Icebox Pie

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AIP Lemon Icebox Pie

Makes: 1 Pie

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Prep time:

Chill time:

Ingredients:
  • 7oz AIP compliant lemon cookies, we use these Jack's Paleo Kitchen Lemon Zing Cookies
  • 2 tbsp coconut oil, melted
  • 1 full fat can coconut milk, refrigerated overnight
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1/3 cup toasted coconut flakes
  • Instructions:
    1. Preheat oven to 350F.
    2. In a food processor, process the cookies with the coconut oil until a crumb forms. Press the cookie crumb down into a well greased pie dish evenly, on the bottom and up the sides of the pan. Bake for 10 min. Remove the oven and allow to cool.
    3. Meanwhile, remove the can of coconut milk from the refrigerator and carefully scoop out the cream into a bowl. Discard the coconut water.
    4. Add the maple syrup and vanilla extract to the coconut cream. Whisk until completely combined. Pour into the pie crust. Freeze until the filling becomes firm. Prior to serving, top with lemon zest and toasted coconut flakes.
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Zebra Rootbutter Truffles (AIP, Paleo)

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Zebra Rootbutter Truffles (AIP, Paleo)

Makes: 9

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Prep time:

Ingredients:
  • 1 cup Tigernut Butter we used this brand for this recipe Roots Carob Tigernut Butter
  • 1/3 cup coconut flour
  • 1/4 cup maple syrup
  • 1/4 cup carob powder
  • 3 1/2 tbsp coconut oil, melted
  • 3 tbsp carob powder
  • 1/4 cup coconut butter
  • Sea salt
  • Instructions:
    1. In a microwave safe bowl, add your tigernutbutter and maple syrup and warm up for 30-45 seconds.
    2. Add the coconut flour and mix until evenly combined. *Note: if using homemade tigernut butter, you may need to add additional oil of choice if the mixture is too dry.
    3. Form dough into tablepsoon sized energy balls.
    4. In a microwave safe bowl, melt the coconut oil.
    5. Add the carob flour and whisk until completely combined. Dip each cookie into carob, multiple times if you want a thicker coating of carob.
    6. In a microwave safe bowl, melt the coconut butter. Drizzle the truffles with coconut butter and top off with sea salt. Refrigerating the truffles for a few minutes to allow the carob to set before serving.
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AIP Bit-O-Honey's

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AIP Bit-O-Honey's

Makes: 2 Cups

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Prep time:

Cool time:

Ingredients:
  • 1 cup honey
  • 3/4 cup Tigernut Butter we used this brand for this recipe Roots Carob Tigernut Butter
  • Instructions:
    1. In a medium pot, heat the honey over medium heat until the candy thermometer reads 240F (this is when the honey reaches the "soft ball" stage).
    2. Have the tigernutbutter ready by heating it up for 30-40 seconds in the microwave.
    3. Once the honey reaches the desired temperture, remove it from the heat and add in the tigernut butter and with a wooden spoon mix until completely combined together.
    4. Pour the mixture into a parchment lined AND greased loaf pan. Place in the refirgerator for 2-3 hours to allow sugar crystals to form.
    5. Remove candy from the refrigerator and leave on the counter to soften. Once soft enough, roll out the candy into ropes, and then cut into bite sized pieces. Wrap in wax/parchment paper to prevent candies from sticking to one another. Store in refrigerator.
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No-Bake Carob Rootbutter Cookies (AIP, Paleo)

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No-Bake Carob Rootbutter Cookies (AIP, Paleo)

Makes: 9 cookies

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Prep time:

Ingredients:
  • 1 cup Tigernut Butter we used this brand for this recipe Roots Classic Tigernut Butter
  • 1/3 cup coconut flour
  • 1/4 cup maple syrup
  • 3 1/2 tbsp coconut oil, melted
  • 3 tbsp carob powder
  • Sea salt
  • Instructions:
    1. In a microwave safe bowl, add your tigernutbutter and maple syrup and warm up for 30-45 seconds.
    2. Add the coconut flour and mix until evenly combined. *Note: if using homemade tigernut butter, you may need to add additional oil of choice if the mixture is too dry.
    3. Form cookie dough into tablepsoon sized balls and place them on a parchment lined cookie sheet. Press each dough ball down in a disc shape to your desired thickness.
    4. In a microwave safe bowl, melt the coconut oil.
    5. Add the carob flour and whisk until completely combined. Dip each cookie into carob, multiple times if you want a thicker coating of carob, and top off with sea salt. Refrigerating the cookies for a few minutes will allow carob to set before serving.
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