Yes to Yummy


Coconut Cream

October 19, 2013 Print this page


Prep Time 12 hr
Cooking Time
Total Time 12 hr
Yield 1 1/2 cups

1 can of full-fat coconut milk


All that you have to do is put the full-fat coconut milk in the fridge overnight, then open it upside-down the next day and pour off the water.

Scoop what’s left behind into the bowl of a stand mixer, and whip on high until nice and fluffy, about 5 minutes.

I highly recommend using this in a Chocolate Hazelnut and Coconut Crepe Cake or on top of Banana Ice Cream.

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Patella (Paleo Nutella)

October 19, 2013 Print this page

Nutella that doesn’t have 21 grams of sugar in a 2 tablespoon serving. HOORAY!!!


Prep Time 5 min
Cooking Time 10 min
Total Time 15 min
Yield 2 cups

10 ounces of dairy-free chocolate chips or dark chocolate

8 ounces of roasted hazelnuts (preferably dry-roasted)

1 cup of full-fat coconut milk or almond milk

1 tablespoon of vanilla extract

1-2 tablespoons of coconut nectar (can be substituted with honey or maple syrup) (optional)


To begin, melt dairy-free chocolate chips in a small saucepan over low heat. Give it a stir with a spatula every few minutes to ensure that nothing burns to a crisp.

In the bowl of a food processor, pulse the hazelnuts until the texture of peanut butter, about two minutes.

Once the hazelnuts are buttery, add in the melted chocolate, full-fat coconut milk, vanilla extract, and coconut nectar, if you’re using it. Gently pulse everything together until just combined, about 30 seconds to a minute longer. 

Scoop everything into a big jar and keep in the pantry until ready for its desired use. I highly recommend the Nutella-Stuffed Chocolate Chip Cookies and Chocolate Hazelnut and Coconut Crepe Cake

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Raspberry Frosting

October 18, 2013 Print this page


Prep Time 10 min
Cooking Time
Total Time 10 min
Yield 1 cup of frosting

1 cup of palm shortening (can substitute 1 cup of softened, unsalted butter)

1/2 cup of raw coconut nectar (can substitute raw honey or maple syrup)

2 tablespoons of coconut flour

1/4 cup of arrowroot starch

Pinch of salt

1 4-ounce bag of freeze-dried raspberries



Whip together the palm shortening, raw coconut nectar, coconut flour, arrowroot starch, and salt in the bowl of a stand mixer until light and airy, about 5 minutes.

Meanwhile, crush up 1 4-ounce bag of freeze-dried raspberries in the bowl of a food processor until a fine powder, about 30 seconds.

Pour the raspberries into the stand mixer and continue whipping for another 2 minutes until fully combined.

Fill a pastry bag or a plastic bag with a corner tip snipped off with the frosting. Pipe it all over the cooled Chocolate Raspberry Cupcakes, making it as pretty or messy as you’d like. Top with fresh raspberries and serve.


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