four delicious holiday desserts {you won't even know they're healthy}

Here are some incredible holiday desert recipes that are sure to make the holidays wonderful. Some are easy peasy while some take a little more prep. We sure hope you have the most amazing holiday season with those you love. 

love, Jamie 



Photo and recipe by  Paleo Grubs

Photo and recipe by Paleo Grubs


For the dough:

  • 2 tbsp coconut oil, melted

  • 1 egg

  • 1 tbsp honey

  • 1 tsp vanilla extract

  • 1 1/2 cups almond flour

  • 1 tbsp coconut flour

  • 1 tsp baking soda

  • Pinch of salt

For the filling:

  • 1 tbsp cinnamon

  • Honey, for drizzling

  • 1/4 cup pitted Medjool dates, finely chopped

  • 1/4 cup walnuts, finely chopped

For the glaze:

  • 2 tbsp honey

  • 2 tbsp coconut cream

  • Pinch of cinnamon


  1. Whisk together the coconut oil, egg, honey, and vanilla in a medium bowl. Add the almond flour, coconut flour, baking soda, and salt. Stir well to combine.

  2. Transfer the dough onto a sheet of wax paper. Cover with another sheet of wax paper and roll out into a long rectangle. Remove the top sheet of wax paper. Drizzle the dough with honey and sprinkle with cinnamon. Top with the chopped walnuts and dates.

  3. Use the wax paper to roll the dough into a log. Place the log in the freezer to harden for 15 minutes.

  4. Preheat the oven to 325 degrees F. Slice the log into individual pieces, about 9 or 10 rolls. Place onto a baking sheet. Bake for 10-12 minutes until golden.

  5. Meanwhile, make the glaze by stirring together the honey, coconut cream, and cinnamon. Once the rolls are golden, remove from the oven and drizzle with glaze. Serve warm.


Grain free, Dairy free Apple Pie Cupcakes

Photo and recipe PaleOmg

Photo and recipe PaleOmg

Serves: 10-11 cupcakes


For the cupcakes

  • 2 cups almond flour

  • ½ cup maple sugar (or coconut sugar - maple sugar just makes the color lighter)

  • ¼ cup coconut flour

  • ¼ cup tapioca flour

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • pinch of salt

  • 2 eggs, at room temperature

  • ¼ cup ghee

  • ¼ cup full fat coconut milk

  • 1 teaspoon vanilla extract

For the caramel

  • 1 14-oz. can full-fat coconut milk

  • ½ cup coconut sugar

  • ½ vanilla bean, split or 2 teaspoons vanilla extract

  • 1 tablespoon coconut oil

  • ½ teaspoon salt

For the frosting

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 teaspoon vanilla extract

  • 1 tablespoon full-fat coconut milk

  • 1 cup organic powdered sugar, divided

For the apple toppings

  • 2 tablespoons ghee

  • 2 apples, cored and diced (make sure they are diced small for more enjoyable bites)

  • 2 teaspoons Primal Palate Apple Pie Spice


For the cupcakes

  1. Preheat the oven to 350°F. Line a silicone muffin pan with 10-11 paper liners.

  2. In a large bowl, mix together the flours, maple sugar, baking soda and powder, and salt.

  3. In a medium bowl, whisk together the eggs, ghee, coconut milk and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined. Batter should be slightly thick.

  4. Use an ice cream scoop to scoop the batter into 10 or 11 lined muffin cups. Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Place cupcakes on a cooling rack to cool completely before frosting.

  5. While cupcakes are cooking and cooling - make the caramel sauce.

For the caramel sauce

  1. In a saucepan, combine the coconut milk and coconut sugar. Scrape the insides of the vanilla bean and add the seeds and pod to the mixture, if using.

  2. Bring the mixture to a boil over medium heat, stirring frequently. Once boiling, turn the heat to low and let the mixture boil slowly. Stir frequently, scraping the bottom to make sure it doesn’t burn. Continue boiling until caramel has reduced and thickened to thick, syrupy texture, about 30-35 minutes. Remember that the caramel will continue to thicken as it cools.

  3. Remove from heat and stir in oil, salt, and vanilla extract if using. If you used the vanilla bean, remove the pod and discard.

  4. Let cool to room temperature, stirring occasionally to keep the fat incorporated. Pour into a glass container.

  5. Store in the refrigerator for up to 2 weeks.

For the frosting

  1. Place the softened butter in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, scraping down the sides every minute or so, about 5 to 7 minutes—the longer, the better.

  2. Add the vanilla extract and coconut milk and beat for another 2 to 3 minutes, until fully combined.

  3. Turn the mixer off, add 2 tablespoons of the powdered sugar, and then turn on the mixer and process to combine. Repeat until all the powdered sugar has been added and the frosting is thoroughly whipped. Set aside.

For the apples

  1. Place a large saute pan over medium heat. Add ghee along with the diced apples. Let cook and soften for about 10 minutes, tossing every couple minutes. Then add apple pie spice and cook for about 2-3 minutes. Once apples are soft and tender, add 3 heaping tablespoons of the caramel sauce and mix to combine. Set aside.

To build the cupcakes

  1. When cupcakes are completely cooled, use a spoon to add frosting to each cupcake. (I like to build my frosting a little higher on the outsides so the toppings can sit in the middle without moving) Add about 1 teaspoon of caramel sauce to the middle of the cupcake then add about 1 tablespoon of the apple mixture on top. Continue until all cupcakes are frosted and topped! Serve immediately!


Paleo Pumpkin Pie

Photo and recipe by  Ancestral Nutrition

Photo and recipe by Ancestral Nutrition


Pie Crust:

  • 2 cups almond flour

  • 1 egg

  • 2 tbsp butter

Combine all ingredients until smooth and a dough is formed. I like to blend in a food processor so it becomes very fine. Press evenly into a pie pan. No need to bake first.

Pie Ingredients:

  • 1 can organic pumpkin

  • 1/2 can coconut milk

  • 1/2 cup raw honey or for a firmer filling, try 1/2 cup coconut sugar

  • 3 eggs

  • 1 tbsp cinnamon

  • 1 tsp pumpkin pie spice


  1. You can either blend in a blender/food processor or beat all ingredients by hand. Make sure there are no lumps.

  2. Bake on 350 for about 50 minutes, or until the center is set.

  3. Top with with whipped cream!



Photo and recipe by  Clean Eating with a Dirty Mind

Photo and recipe by Clean Eating with a Dirty Mind

Caramel sauce:


  • ½ cup maple sugar

  • ¼ cup coconut sugar

  • ½ cup canned full-fat coconut milk, room temperature

  • 4 tablespoons salted butter or ¼ cup ghee

  • ½ teaspoon vanilla extract

  • ⅛ teaspoon fine-grain sea salt


  1. In a medium-sized heavy-bottomed saucepan, combine the sugars, coconut milk, and butter. Over low heat, whisk gently in one direction, so the butter doesn’t separate, until the butter has melted, the sugar has dissolved, and the mixture is combined. Then turn the heat up to medium and bring to a soft boil, then add the vanilla extract and salt and whisk until combined.

  2. Increase the heat to medium-high and bring the mixture to a boil. Let boil for 2 minutes. Remove from the heat and whisk gently until the mixture becomes a smooth liquid again. Place back over heat and boil for an additional 2 minutes to thicken further. Remove from the heat, whisk until mixture becomes a smooth liquid again. Repeat this process for a total of four times. The caramel should be the consistency of thick soup.

  3. Cool slightly. The caramel will continue to thicken as it cools. Refrigerate to cool and thicken completely or freeze for extra-thick caramel. As the caramel comes back up to room temperature it will begin to thin slightly and return to a pourable state.

  4. Set aside 1/2 a cup of caramel to drizzle on top of your Paleo Apple Pie bars.

Paleo Apple Pie Bars:


  • 2 cups thinly sliced apples, peeled and cored (4-5 apples)

  • 1 & 1/2 cups blanched almond flour (sifted)

  • 3/4 cups coconut flour

  • 2 tablespoons coconut palm sugar

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup cold grass-fed butter (or ghee)

  • 3 cage-free egg yolks

  • 1/4 cup canned coconut milk, full fat (room temp.)

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon vanilla

  • 1 egg white

  • 1 tablespoon water


  1. Pre-heat oven to 350. Then grease an 8×8 glass pan. Now peel, core and cut your apples into thin slices.

  2. After you have set aside 1/2 cup of caramel, take a medium sized bowl and mix the sliced apples into the remaining caramel and set aside.

  3. In a large bowl use a fork to mix together your dry ingredients, almond flour, coconut flour, coconut palm sugar, baking soda, cinnamon, nutmeg and salt. Now cut your cold butter into small squares and mix into the dry ingredients using a hand mixer or whisk until pea sized balls start to form. Then set aside.

  4. In a small bowl combine the 3 eggs yolks, coconut milk, apple cider vinegar, and vanilla. Make a crater in the center of the dry mix and pour the egg mixture into the center. Now stir the dry mix into the wet until combined, at this point you’ll have little dough balls. Divide the dough in half and separate it into two sections. Take one half and press evenly into the bottom of your greased 8×8 glass pan.

  5. Take the caramel soaked apples and place evenly over the pressed dough at the bottom of the pan. Now use the other half of the dough and pat evenly over the sliced apples until completely covered. Using a small bowl or cup make an egg wash using the egg white and tablespoon of water, use a basting brush to brush the egg wash on top of the dough. Bake for 40-45 minutes or until the top is golden brown and you hear the apples sizzling.

  6. Let cool and then slice into squares. Drizzle the 1/2 cup of remaining caramel over the top and enjoy.

Notes: For the apples I used a variety, I read somewhere that the best apple pies are made out of mixed apple types instead of just one. I used Granny Smith, Fuji, Gala, and Golden. I used about 5 apples total.