Paleo Chocolate YoGo!


OMG These Coconut Chocolate YoGo custards are so addictive! I made them when we had friends over for dinner and they were a hit. I had plenty left over for several days of desserts and even the kids loved them.


2 cans coconut milk – full fat
4 eggs
200g block 70% dark chocolate broken into pieces
2 Tbs Vanilla extract
4 Tbs Maple Syrup or Honey


Boil some water in a pot and reduce to a low simmer. Place heatproof (metal or glass) bowl over the saucepan in double boiler fashion and pour the coconut milk, vanilla, chocolate and honey/maple syrup into the bowl and heat until hot but don’t bring to the boil. Stir well until chocolate has completely melted and combined.

Whisk eggs in a separate bowl. Add one ladle of now hot milk to the eggs while whisking vigorously, continue slowly until a good quantity is combined. Then add the egg mixture into the coconut mixture in the double boiler. Mix for a couple of minutes to form a thick custard. Make sure it doesn’t get too hot. When custard is ready, put into ramekins and place in the fridge to cool down, then when cool, serve with fresh strawberries, chocolate or just by itself.


Banana Cake Pops

So I bought a Cake Pop maker from Aldi, with no idea if it would work with Paleo baking, giving that our baking doesn’t tend to rise as much as gluten or even gluten free baking. I know the sprinkles I used for decorating aren’t paleo, but this is a special treat, and next time I might decorate with shredded coconut instead!

So I decided to try my normal Banana Bread recipe with the coconut flour base, to see if it would work, and if not, it wouldn’t be a loss, because I would just make Banana bread! However it worked well, with a few adjustments.

1. It is better to let the batter rest and thicken so you can slightly overfill the bottom half (so that when the top comes down it does rise slightly but there is enough filling for the cake pop maker to work properly)

2. Grease the cake pop maker really well on top and bottom, each time you do a batch.

3. Put cake mix into the maker before you turn on to preheat, and let the cake pop maker cool down properly before the next batch, as it can burn if it’s already hot before it starts cooking. (It may be different for other recipes, but that it what I found)

  • 2 ripe bananas
  • 1/2 cup melted coconut oil
  • 1/4 Coconut flakes (optional sub with fruit or nuts if you want)
  • 5 eggs
  • 1 Tbs maple syrup
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 Tbs nutmeg
Cake Pop decorating
  • 200g 70% dark chocolate
  • sprinkles of choice or shredded coconut
Quick method

Place all wet ingredients into a blender / food processor and mix well. Put all dry ingredients into a bowl, sifting the coconut flour, then add the wet ingredients into the bowl stirring really well to combine.

Wait for the mixture to get nice and thick for easy spooning into the Cake Pop Maker. Grease the maker on both sides with coconut oil (I used a spray) – don’t be shy, make sure it’s greased really well. (Especially the bottom) Use a teaspoon to put the mixture into each hole of the bottom half so that it is slightly heaped in the centre. One heaped teaspoon is enough. Turn the cake pop maker on and put the lid down. It only takes about one minute to come to temperature. Start your timer as soon as you turn it on and check at 4-5 min, checking every 30sec after if not done. You should be able to lift out gently with a plastic spoon to remove.

When completely cool, melt your dark chocolate. If using a microwave, heat at 15sec intervals and stir frequently, to avoid burning. Put a skewer into a cake pop and coat in the dark chocolate. Use sprinkles or shredded coconut to decorate.

My Favourite Paleo Banana Breads/Cakes


I think Banana Bread is one of those things that you play around with a recipe so much, it really becomes a wonderful staple, where all the tweaking you do with each recipe just makes it better and better. We’ve been having mainly Banana Bread without nuts so the kids can take some to school.

We don’t do as many treats as we used to, but I love having something that I can have in the house that will be a healthy alternative for the kids and my hubby freakin’ loves the stuff.


I have two Banana Bread recipes which I have made so many times it’s ridiculous, and it also depends on the amount of bananas you have at your disposal. One is nut free, and the other is not, so if I want it for school snacks, I normally bake the nut free version.

My Favourite Nut-Free Banana Bread


  • 2 ripe bananas
  • 1/2 cup melted coconut oil
  • 1/4 Coconut flakes (optional- sub with fruit or nuts if you want)
  • 5 eggs
  • 1 Tbs maple syrup
  • 2/3 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 Tbs nutmeg

I sift all of the dry ingredients into a large bowl. Put the bananas, plus all the wet ingredients (except for the oil – add that in at the end) into a food processor and blend together. (alternatively you can mash and mix by hand if you don’t have one – but seriously, it saves time!) Mix wet and dry together, add the melted coconut oil and put into greased cake tins or glass baking dish or whatever shape you are aiming for. Put in a 180° C oven to cook for approx 20-40min.

Remember with this type of cake, as with all Paleo (non-grain) cakes, in my oven they always take ages to cook, so check frequently and turn if necessary, and place on a lower temperature, if you know it will get too hot. I know others who have theirs done in 20min. (Well I hate you. My oven sucks and it takes about an hour for mine to cook, but it’s awesome in the end. Just saying.)

My Other Favourite Banana Bread (with nuts)

This Banana Bread was adapted from the recipe from the Paleo Mum page on the Charge Crossfit website. This Banana Bread is really earthy and nutty and super moist. Find her recipe here

  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1/4 cup flaxseed meal
  • 2 tsp cinnamon
  • 1 Tbs nutmeg
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chopped nuts (I like macadamia or pecan)
  • 4 really ripe bananas
  • 2 tbs honey
  • 4 eggs
  • 1 tsp vanilla extract


Preheat oven to 180° C. Sift the dry ingredients together in a large bowl.

In a food processor or blender, add the mashed bananas, eggs, honey, and vanilla and mix well. Otherwise place into a bowl and mash and mix really well.

Stir all wet and dry ingredients together until combined.

Fill greased muffin trays, loaf pans about 3/4 full. Bake muffins for approx 25 minutes and loaves for 30 minutes, or until you press down onto cake gently and it feels slightly firm and springs back at your touch. (longer in my oven)

Caramel Apple Tea Cake


This is one of my favourite cakes to make for the kids. The caramel layer is entirely optional, and I would not do it every time I make this cake, because of the extra time/work involved, but it’s a really yummy cake, and stores really well in the fridge for treats throughout the week or in the lunchbox.

Find the original caramel recipe here posted on Civilized Caveman Cooking by guest author Lauren from Empowered Sustenance


1/2 cup coconut flour
1 tsp baking soda
5 eggs
1/4 cup coconut oil & 1/4 cup butter or ghee (or 1/2 cup coconut oil)
1/4 cup raw honey
1 tsp vanilla
2 apples diced

Caramel for Cake

5 Cups apple juice – fresh squeezed or store bought fresh cloudy (do not use apple juice from concentrate. It is too strong in flavour and will not work)
2-3 Tbs butter, ghee or coconut oil

Simmer apple juice until it thickens into a toffee like consistency (can take 30min- 1hr) watch it after 30min at intervals to make sure it doesn’t burn. Then add your oil/butter to emulsify and thicken into the caramel. There is a point where it starts to get thicker. Be careful not to add the emulsifying agent in before it gets to the thickness you want, you won’t be able to thicken back up later easily.

Method for cake

Mix the oil/butter and honey, add one egg at a time until blended. Add the vanilla and the chopped apple. Combine the coconut flour and baking soda in a separate bowl. Add the dry mixture to the wet ingredients until fluffy and well blended.

Pour the cake mix into a greased cake tin. Bake at 170 degrees for 15-20 minutes, or until a toothpick inserted comes out clean.

Cool completely, then remove from the pan and cut in half lengthways, to smear the caramel layer in the middle. Another option is to do two thinner cakes, to create the halves, instead of having to cut the cake.


With my oven I cook at a lower temp for longer. (150 degrees for up to an hour, turning regularly for an even colour – due to my annoying oven.) A foolproof check for all gluten free baking is that it’s ready as soon as the top has an almost firm crust when touched and doesn’t give way when pressed with down onto the surface with your finger.

Chocolate Protein Balls

protein-choc-treatsMy husband is a chef, but I still pack his lunch for him most days. The other chefs thought it was funny until they tried the food! Sometimes they even ask for the recipes. Anyway, he really loves having some sort of treat in with his lunch (although, as with most treats, it’s not an everyday thing!) and when I came across this recipe from Superfood Kitchen, it became a favourite! You can find her recipe here, and it’s a winner if you have protein powder on hand! I don’t roll mine into balls. I press them into small chocolate moulds or small ice-cube trays, and pop them in the freezer for 5min, then pop them out into a container in batches, as my friend Rachel does when she’s making treats. Mik only takes a couple with him to work and they are great for a little treat.

This is how I make them.

  • 1 cup protein powder
  • 1/2 cup melted coconut oil
  • 1/2 cup raw organic cacao power
  • 1 Tbs cinnamon
  • 1/2 cup dessicated coconut or coconut flakes
  • 40 dates (if dried) or 20 if fresh
  • coconut flakes for rolling

Combine the dates and melted coconut oil in food processor or blender until well combined, then add the protein powder, coconut and cacao powder. Mix all together – it should look like a thick paste. You can either roll these into balls with the coconut flakes, or as I do, sprinkle coconut into chocolate moulds or a small ice-cube tray, press in some mixture, then press more coconut flakes on the top. Put the mould into the freezer for 5min, then pop them out into your container to store. It makes as least 20 or 40 depending on how big you do them.