Paleo Mini Pavlovas

I love watching food network and Barefoot Contessa is one of my fav’s. Her recipes always look so good! A few months ago I was watching her make these beautiful pavlovas, and I’ve been wanting to make them ever since. I made 6 mini pavlovas instead of one large, and I cut the sweetener in half.  I also used maple syrup instead of white cane sugar, which is what turned them light brown. They taste amazing and they remind me alot of s’mores! Pavlova is such a pretty and elegant dessert, but surprisingly simple to make!

Paleo Mini Pavlovas
  • 2 large egg whites
  • 2 1/2 tablespoons maple syrup, or 3 tablespoons granulated sweetener
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon arrowroot starch
  • 1/4 teaspoon vanilla extract
  • 1/2 cup coconut cream, or heavy cream
  • 3-4 drops liquid stevia drops
  • Sliced strawberries, for topping
  • Dark chocolate chips (optional)
  1. Preheat oven to 250 degrees.
  2. Whip the egg whites and cream of tartar in kitchenaid mixer until frothy.
  3. Add in the maple syrup and arrowroot, and beat until the egg whites form stiff peaks.
  4. On a parchment lined baking sheet, form the egg whites mixture into 6 round discs.
  5. Bake for one hour.
  6. Lower oven to 225 and bake for another 30 minutes.
  7. Turn the oven off and let the meringues cool for 20 minutes with the oven door open.
  8. For coconut cream, separate the cream on the top of a chilled can of coconut
  9. milk and stir in a bowl with the stevia.
  10. For organic whipped cream, whip the cream until stiff peaks are formed and add in stevia.
  11. Top each meringue with the cream.
  12. Top with sliced strawberries and chocolate chips.

Chocolate Peanut Butter Truffles

These truffles are rich and decadent and perfect to give for a homemade valentine’s day gift!

Chocolate Peanut Butter Truffles
  • Ganache:
  • 10 oz package of dark chocolate chips (at least 70%)
  • 1/2 cup peanut butter or almond butter
  • 1/4 cup almond milk
  • 2 tablespoons organic shortening
  • Coating:
  • 3.5 oz dark chocolate bar (I used 86%)
  • liquid vanilla stevia (optional)
  • 1/4 cup peanut butter chips (optional)
  1. In large glass bowl, microwave the chocolate chips in 15 minute intervals, stirring in between, until completely melted.
  2. In small saucepan, stir the almond milk, peanut butter and shortening until warmed through; should only take a minute or two.
  3. Slowly stir the peanut butter mixture into the melted chocolate until it’s all combined.
  4. Cool in the fridge for about 3 hours.
  5. Roll into small balls using a spoon or melon baller and place onto a parchment lined baking sheet.
  6. Refrigerate for 10 minutes.
  7. Chop and melt the dark chocolate bar in the microwave; add liquid stevia if using.
  8. Dip the truffles into the melted chocolate with a fork and set back on baking sheet.
  9. If using, melt the peanut butter chips and drizzle over the truffles.


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