Healthy with Jodi

Paleo Chocolate Fudge with a Keto Fat Bomb Option

    Paleo Chocolate Fudge
    (Keto Fat Bomb Option)
    Gluten Free, Vegan, Paleo
    Happily serves 6


    1/2 Cup Pecan or Walnut butter
    1/2 Cup Coconut Oil
    1/2 Cup Raw Cacao Powder
    1/4 Cup maple syrup
    (Keto sub: 1 tsp maple extract, stevia to taste or 2 TBSP Erythritol)

    Blend all ingredients together in a food processor.
    Use a mini muffin for easy measuring. You can also Roll into balls on parchment paper.
    Store in fridge or freezer.

    Pumpkin Seed Dip

      Pumpkin Seed Dip 

      Vegan, GF, Paleo
      Happily serves 6-8


      5 ounces Raw pumpkin seeds
      2 TBSP Avocado oil
      1/2 cup finely chopped shallots

      1 large jalapeno, finely chopped

      3 garlic cloves, chopped (let sit 5 min)
      1/4 Cup Parsley

      1/4 Cup Cilantro

      Juice of a lime

      1 TBSP Extra-virgin Olive oil or Avocado oil

      1/4 tsp finely grated orange zest

      2 TBSP Maple syrup or 1/4 tsp maple extract and stevia
      Blend seeds in a food processor.
      Cook shallots & garlic in the avocado oil.
      *Add Sea salt and pepper, let cool.*
      Add parsley, cilantro, lime juice, maple syrup, orange zest (and water if needed)
      Add shallot mix when cooled, mix thoroughly
      Sea salt to taste.

      Variation: Can also be used a spread in a lettuce wrap.

      Honey Ginger Dressing

        Honey Ginger Dressing
        GF, Paleo
        Happily serves 2


        1 Tbsp Avocado Oil
        Zest of 1 lime
        2 Tbsp coriander
        1 tsp minced fresh ginger
        2 Tbsp Raw honey
        1/4 tsp black pepper
        2 Tbsp Coconut Aminos

        Mix all ingredients.
        Shake before serving.

        Cacao Mint Mojito Mousse

          Cacao Mint Avocado Mousse
          Vegan, GF, Paleo
          Happily Serves 4-8

          All Organic Ingredients
          3 Avocados
          1/2 cup coconut Nectar
          1 Tsp vanilla extract
          1/2 Cup Coconut oil, melted
          2/3 cup fresh mint, stems off
          1/4 tsp Himalayan Sea Salt
          Lime juice to equal 3/4 cup plus zest
          Optional: 1/2 cup Raw Cacao and stevia to sweetness desired

          Place pitted avocado in food processor, blend well.
          Add coconut oil, lime juice, vanilla, sea salt, coconut nectar, and add Mint leaves. Blend well.
          Put in the freezer for 30 mints for a frosty treat.

          Can change the taste of this by omitting the mint or the cacao to change things up a bit depending on cravings.

          Pumpkin Pie Fudge

            Pumpkin Pie Fudge

            Gluten Free, Vegan, Paleo

            Happily serves 8-10

            All Organic Ingredients:

            2 Cups  pitted and soaked Dates

            ½ C Nut Butter

            1 ½ C Almond Flour

            1/2 C Pumpkin (fresh or canned)

            6 TBSP Coconut flour

            2 tsp Pumpkin pie spice or Allspice

            Sea Salt to taste

            Combine dates and nut butter in food processor until it forms a paste. Add pumpkin, coconut flour,  almond flour, All spice and a dash of sea salt until completely combined. Press into an 8×8 Glass pan.

            Optional to top with some coarse sea salt. 

            Freeze for one hour before serving.

            More Pumpkin Recipes