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45 Comments - Click here to comment.
Huum good. I enjoy your video and your recipes so much I added it to my site. I never realized chocolate is good for you. thanks.
Thank you Joe 🙂
Wow!! This looks so delicious! I can’t wait to make it 🙂
🙂 Thank you Sadie!
I have a question. I made the zucchini muffins and the honey nut bars. While I liked the flavor, both turned out a little oily. I’m wondering if I misunderstood the recipe. If you call for 7 T of coconut oil, melted that means I should measure 7T of oil and then melt it right?
Hi Suzanne, when my recipes call for melted coconut oil, it means the measurement should be when it’s melted. Some of the other ingredients you’re using might also be making your desserts oily. For instance, the brand of almond flour you use is super important because some brands like Bob’s Red Mill are oily and not ground fine enough. Also, over mixing anything made with almond flour will make your dessert oilier and denser. I hope this helps. Please let me know.
Thanks so much for your advice! I’ll try them again this time measuring the oil after its melted. I did use Bob’s almond flour so I’ll try the brand you recommend. Again, thank you:)
I’m thinking it’s mostly the flour Suzanne, and not so much the oil. Try using blanched almond flour by either Honeyville, Wellbee’s or Nut(.com).
I will definitely do that:)
These look amazing. Would you know what the net carb is for each cookie. I’m doing low carb. Thanks so much.
Hi Josephine, I am sorry but I don’t calculate the nutrition facts of my recipes. You can do this by adding the numbers for the products you used in an online calculator like this one: http://recipes.sparkpeople.com/recipe-calculator.asp
I you need to lower the carb content of these cookies, you can use a 100% dark chocolate and erythritol in place of the coconut sugar.
When I eat refined sugar I get bloated and constipated! (TMI?) My family and I have switched to using sucunat in baked goods, which we now eat on a monthly basis instead of a weekly. I notice a big difference with sucunat as opposed to white sugar, but the cookies are always too crumbly. Do you have any ideas for making them more chewy and toothsome?
Hi Jaime, I haven’t baked with sucunat before but I don’t think it would affect the texture in some baked goods. The problem may be the other ingredients you’re using and how you’re measuring them. Have you had this problem with any of my recipes?
I actually don’t change any ingrediants except for the kind of sugar. Once for a science experiment my children melted different kinds of sugar under the broiler. White sugar melted and spread and resembled glass, but sucanat just stayed in the same lump it started out in. But the flavor of sucanat is delicious!
Alkaline foods are helpful to me. Recently I was told to reduce my acid foods.
Currently, you can view, at the National Institutes of Health clinicaltrials.gov search engine, a very famous food organization: Nestle, in Switzerland, is working on a clinical research trial featuring medium chain triglycerides.
Is there anything about coconut that you like? I love coconut and would like to find the greatest coconut oil recipes.
Hi Terri, thank you for your feedback. I love coconut for both it’s taste and health benefit. I try to use it in most all my recipes and I’m always looking for ways to incorporate it into my cooking and baking.
I would like to have a recipe for cinammon rolls! I am NOT diabetic, but use stevia for my sweetner. I use dark chocolate chips & am trying to eat healthy. I walk twice a day & am in good health. I do like cookies, a good recipe for shortbread cookies would be a help also.
Thanks
KBates
Thank you for your feedback and suggestions Kathy! I haven’t made a cinnamon roll recipe yet because it’s almost impossible to replicate that texture with nut and seeds flours, unless I use a lot of starches like arrowroot. I will give it a try though! Thanks! I have a great shortbread recipe that I will be sharing here this holiday season 🙂
Hi Adriana,
Just wanted to let you how I love your desserts especially the one with chocolates. Would be great if you could make chocolate desserts with stevia which sometimes leaves an after taste. I especially request for truffles with stevia.
Thanks
Thank you for your suggestion Ash! I will work on a recipe for truffles with stevia 🙂
Hi Adriana,
Thank you for the delightful recipes you create and make available to us.
Health wise I have Fibramyalgia and have gone grain free, as in not even rice, Buckwheat or Quinoa. My body sees the protein in these as gluten and reacts accordingly for me. I work at using a variety of nut and seed meals so as to give the body a variety of real foods and not stress it.
Am finding the Australian palate is very different from the American palate. So When I make a recipe for the first time I will follow the instructions. On the next making I will adjust ingredients to suit our palate.
Have recently discovered Banana Flour and I can have pancakes again. Mind you they might be a bit … um … brick like the next day, still tasty though.
Again thank you,
Hi Leone, thank you! I hope you had a change to try some of my recipes and you like them.
I have been wanting to try out banana flour for a while now! Good to know the texture changes the next day. I will order some to try and I’ll share my results here. Thank you 🙂
I am on the never-ending search for the perfect white bread/rolls recipe. I used to make homemade bread until I found out that I am allergic to wheat. I juse can’t find a recipe that I don’t end up feeding to the birds.
Have you tried my sandwich bread recipe? It has hundreds of positive reviews. Here’s the link: https://livinghealthywithchocolate.com/desserts/paleo-bread-recipe-1739/
I am gluten free, grain free, dairy free, night shades free, and sugar free all for health reasons! Paleo seems to work for me pretty well. I am interested in anything that is healthy and delicious! I have a fantastic muffin recipe but it calls for a gluten free mix. My gluten free mix contains organic brown rice flour and according to the experts, any rice is a no no if one has a lot of inflammation, which I do, from leaky gut. I am slowly improving, but would sure like a muffin recipe that has no no-nos in it!
Hi Sharon, thank you. None of my recipes contain rice or other grains. I have a lot of muffin recipes here on the blog and in my book. I hope you make them and enjoy them 🙂
I’ve been struggling with pre-diabetic issues for years. Obviously, sugar is a huge problem, but it is not the only one – brown rice as an example is not always good to eat for me as well. I finally found a great doctor who is helping me with nutrition and advises going gluten free for the most part. I can eat a bread made from buckwheat, but it is difficult to find. It would be great to make bread with that type of flour. Apparently, buckwheat is not a grain and comes from rhubarb. I am going to check if I can eat almond/coconut flours because I’d like to try some of your recipes. I love your blog! Thanks for sharing and inspiring and I hope you keep us posted as to what you’ll be creating for us!
Hi Susan, thank you! I never eat or bake with grains so you’re safe here 🙂 If you can have almonds, I do have an amazing sandwich bread recipe that you should try. Here’s the link: https://livinghealthywithchocolate.com/desserts/paleo-bread-recipe-1739/
I try to avoid gluten, sugar, dairy. I like to eat grain free. I think I have candida with fungi. not sure I think I have ibs with very loose stools. Hard to stay away from certain foods. I really don’t know what really does it, I can do strict and something else will cause the problem maybe a nervous stomach. do you have any suggestions for a nervous stomach?
Hi Lynn, I have a similar problem. Have you tried doing Whole30 and then reintroducing certain foods to determine what makes your stomach upset?
Hi I’m on a baratric diet. I need some ideas on how to get more veggies in. I also have a big sweet tooth. Thank you
Thank you Linda. I will post more savory recipes too.
Hi! Do I need to make any adjustments on the banana bread recipe for high altitude? Thank you!
Hi Courtney, I never baked at high altitudes, but I don’t think you need to make any adjustments to the recipe because there’s no gluten involved. Please let me know how it goes if you try it.
I love your recipes!
It’s challenging to find a gluten free pasta that tastes good. What brand would you suggest?
Thank you
Leigh
Hi Leigh, I haven’t had pasta in so many years! Maybe you could try the one by Capellos. I haven’t tried it but I heard it’s good. Have you tried using zucchini “noodles”?
Dear Adriana,
Thank you so much for your great recipes! I made the coconut candy bars today…delicious!
Just last week as I was wishing I had a healthy recipe for caramel topping, your video arrived – thank you!
Do you think you could develop a healthy recipe for chocolate caramel turtles? What with the healthy organic dark chocolate available, your caramel recipe and some pecans, it could be a delicious treat with the holiday season on the way. I gave up the store-bought versions because of their unhealthy ingredients. Looking forward to your reply! Thank you.
Hi Jacqueline! Thank you so much for your message and suggestion. I’m really happy you liked the Coconut Candy Bars. I hope you try the caramel soon, it’s so good! I’ll write a recipe for chocolate caramel turtles soon. Thanks again 🙂
Adriana,
Do you have a good recipe to make nut bars, I would love to make something with pumpkin seeds, sesame seeds, walnuts, brazil nuts. Maybe raisins in them or honey or maple syrup. Any good recipes?
Next can you make gluten and dairy free cinnamon rolls ? And I love you recipes they are so good and healthy hope you make more sone.
Hi Macy, thank you for your suggestion and kind message! I’ve been wanting to make cinnamon rolls for a while now but my problem is that it’s going to be very hard to duplicate the texture of traditional cinnamon rolls. The taste will be just as good but the texture worries me. If the texture is not something that people will mind, I”ll give it a try. Thanks!
Hi can u show me how to make apricot pudding and litchi pudding
Yes! Thanks for your suggestion Navya 🙂
Adriana I just bought your paleo desserts for dummies. I want to make the dessert that is on the cover but I can’t find it or even what you call it. Could you please help me out?.
Hi Margaret, thanks for buying a copy of my book! The ice cream in the cover of the book can be found on pages 184 and 185. The chocolate fudge topping is on page 223.