Delish Cashew Butter Treats

1 Cup Cashews
Half cup coconut flour
0.5 Cup Cashew Butter

1.Add the cashews and cashew butter and process until the mixture forms a dough ball.
2.Add coconut flour to harden the mixture. You may need to scrape down the sides and help the mixture along to form a dough ball.
3.Once a dough ball has formed, move the dough to a plate to ensure there are no accidents with the food processor blade.
4.Form the mixture into 16 equal sized balls, refrigerate for at least an hour to harden and enjoy!

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Strawberry Cheesecake Delight

1 cup almonds course ground
1 heaping cup soaked raw cashews (soaked overnight or at least 4 hours)
1/2 cup peeled and diced zucchini
1/4 cup coconut oil, melted
2 tablespoons canned coconut milk, full fat, room temperature
4-5 drops stevia
1/2 tablespoon vanilla extract
1/8 teaspoon low sodium salt
juice of one and a half lemons, separated
1 cup fresh organic strawberries, hulled and diced

1.Divide the cup of almond crumbs into the bottom of 4 (8-ounce) wide mouth mason jars and set them aside.
2.In a high-powered blender, process the raw cashews until they are blended. Add the zucchini, coconut oil, coconut milk, stevia, vanilla extract, low sodium salt, and the juice of one lemon. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding the rest. 3.Add lemon juice as needed to your preference. Then blend again until a super smooth and creamy batter is formed.
4.Pour the cheesecake batter evenly into the 4 (8-ounce) wide mouth mason jars leaving some room for the strawberry sauce. Place them in the freezer and allow them to set for at least an hour or longer. While the cheesecake is setting go ahead and make your strawberry sauce.
5.In a heavy bottomed sauce pot over medium-high heat, add the juice of half a lemon, the strawberries, and honey. 6.Mash the strawberries together until they are combined with the rest of the ingredients. Let the mixture boil and reduce, stirring intermittently, for about 10-12 minutes or so. Once the mixture has reduced and thickened remove from heat and set aside.
7.When your cheesecake is ready, remove mason jars from the freezer, let thaw for about 15 minutes before serving. 8.Top with strawberry sauce. Garnish with fresh strawberry slices and a sprinkle of almond crumbs.


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Lemon-Coconut Petit Fours

For the Cake
1/2 cup coconut flour
1/2 cup coconut milk
3 eggs, separated
1/2 tsp vanilla
1/2 tsp baking soda
1/4 tsp low sodium salt
1 tsp lemon rind

2/3 cup coconut cream (from the top of a can of coconut milk)
2 tbsp almond milk
2 drops Stevia
3 tsp lemon juice
¼ cup coconut oil, room temperature

Separate the eggs with yolks in one bowl and whites in one large stainless steel, glass or ceramic bowl. When you go to whip the egg whites, it helps if they are at room temperature.

Combine coconut flour, milk, egg yolks, vanilla, baking soda, salt and lemon rind and mix.

Whip the egg whites until foamy and stiff peaks form. This is much easier if you have a stand mixer with the whisk attachment or a hand mixer. It is possible to do it by hand, but takes time.

Gently fold egg whites into the batter. Grease a standard sized loaf pan. Put batter in pan and even out the top with a spatula or spoon.

Bake in a 350° oven for 20-30 minutes or when a toothpick inserted comes out clean.

For the frosting
Coconut cream can be purchased in cans or you can skim the cream of the top of cans of coconut milk, however you may have to use multiple cans of coconut milk. Put coconut cream in a bowl and whisk for a few minutes to make it lighter and creamier.

Add coconut oil, milk, stevia and lemon juice and whisk until fully incorporated.

Allow the cake to cool completely before frosting. Once the cake has cooled, cut small squares or circles out of the cake and skim some cake off of the top with a knife to make it even. There will be leftover scraps, but they make a great snack!

Cut the squares in half and frost the middle. You can use the prepared frosting, but it will be very thin.

Drizzle the prepared frosting over the small cake squares and use a spatula or knife to frost the sides evenly. Once you’ve frosted each petit fours, refrigerate to allow the frosting to harden. Top with a bit of lemon rind.

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Raw Chocolate bliss cake



1 1/2 cups soaked cashews, drained
1/3 cup raw cacao powder (or regular cocoa powder)
2 teaspoon vanilla
4-8 drops stevia liquid
1 1/4 cup water
1/4 cup melted coconut oil
1 cup cashews, soaked for 2 hours
1 cup macadamia nuts, soaked for 2 hours
1 cup coconut flour
1/2 cup raw cacao powder
2 teaspoons coconut oil
1. For the mousse: Combine the first six ingredients into a high speed blender until smooth and thick. Cover and freeze so it can set while you make the cake.

2. Mix the cashews and macadamia nuts in a food processor until crumb-like. You might have to do this in 2 batches, depending on your food processor size.

3. Add the remainder of ingredients into the processor and pulse until a smooth dough forms.

4. Line a loaf pan with wax paper. Place dough in pan and with hands, pat down until dough forms into pan. Freeze for 25 minutes.

5. Take cake out of pan and gently cut into 1/2″ slices.

6. Top with chocolate mousse and cover with another cake slice.

7. Freeze again.

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Start your Paleo track

PaleoDo you sometimes feel that your life could be much healthier, more enjoyable and a lot more fun? It’s hard to enjoy life to the full when your health has been compromised and your energy reserves just seem to have evaporated, leaving you feeling tired and listless. And the way we eat plays a big part in how much energy we can have for enjoyment and health.

We’ve spent most of our existence as a species living in the wilds, living on animal protein, roots, nuts and vegetables and the occasional piece of fruit. No, I’m not suggesting that we should abandon our amazing technology and the comforts of civilisation and go back to living in caves! Might be fun for a weekend but that’s not the mission. Our bodies evolved to function very efficiently on that hunter-gatherer diet and we’re now beginning to understand that many ‘modern’ diseases can be traced to the agricultural revolution and our eventual dependence on grains.

Research points the finger at grains and the inflammatory response that results from our grain-rich diet. We became so dependent on wheat, oats, barley, rice that these grains became our staple foods. The problem is that we haven’t adapted to these basic foods and, when we add the corrosive effects of a sugar-rich diet to the equation, we end up with a formula for disease, low energy, extraordinary weight gain and a host of unpleasant side effects. The answer? It really couldn’t be simpler. Eat the way your body evolved to eat and get ready to be astonished at the results. New energy, improved health, unwanted weight loss, clearer skin, longer life – how much incentive do you need? Get on the Paleo track today. The food’s so delicious, your taste buds will sending you Thank You notes. And your body will never be the same again.


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Epigenetic Rainbow Cake

rainbow cake


For the Crust:

Approximately 1.5 cups of raw dried mulberries
1 cup cashew nuts
1 large tablespoon of cinnamon

For the Filling

1. Red Layer:

1.5 cup of strawberries
Either the meat of 1 young coconut or 2 tablespoons of cashew

2. Orange Layer:

1.5 cups of papaya
Raw Almond Milk or Coconut Milk

3. Yellow Layer:

1 cup of pineapple
1 tablespoon of cashews or coconut milk

4. Green Layer:

3 ripe avocados
1 tablespoon barley grass powder or spirulina

5. Blue Layer:

1 cup coconut cream
a cup of very blue blueberries
Stevia to taste

6. Purple Layer:

1 cup blackberries
quarter cup coconut milk or cashews


For the crust:

For the crust, we are going to add into our food processor approximately 1.5 cups of raw dried mulberries, 1 cup of cashews  and 1 large tablespoon of cinnamon. Process this until you get a crust-like consistency, then press it into your pie pan. Voila! You have crust!

For the Filling:

Red Layer:
Blend all of the ingredients for the red layer, and pour it into your pie pan on top of your crust.

Orange Layer:
Blend all the ingredients for the orange layer. Set aside.

Yellow Layer:
Blend all the ingredients for the yellow layer. Set aside.

Green Layer:
Blend all the ingredients for the Green layer. Set aside.

Blue Layer:
Blend all the ingredients for the Blue layer. Set aside.

Purple Layer:
Blend all the ingredients for the purple layer. Set aside.

After you have blended and poured your layers, go ahead and stick your cake in the freezer for approximately 7 hours to really firm it up.

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Choco Coco Brownies

 Choco Coco BrowniesIngredients:

6 Tablespoons of coconut oil

6 ounces of Sugar free Chocolate

4 Tablespoons of Packed Coconut Flour (20g)

¼ cup of Unsweetened Cocoa Powder (30g)

2 Eggs

½ teaspoon of Baking Soda

¼ teaspoon of low sodium salt

Extra coconut oil for pan greasing

Stevia to taste



Preheat the oven to 350F. Grease an 8×8 baking pan and line with parchment paper.

Ensure eggs are at room temperature. You may run them under warm water for about 10 seconds while shelled.

Gently melt the semisweet chocolate and oil in a double boiler. You may use the microwave at 50% heat at 30 second intervals with intermittent stirring.

Stir in unsweetened cocoa powder.

Sift together the superfine coconut flour, baking soda, stevia and low sodium salt.

Beat the eggs and add the dry ingredients. Beat until combined

Add the rest of the wet ingredients and beat until incorporated.

Pour the batter into the lined 8×8 pan.

Bake for 25-30 minutes at 350F until a toothpick inserted into the center of the batter comes out clean.

When done, remove from the oven and let cool in the pan for at least 15 minutes.

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Skinny Delicious Chocolate Cake…Gluten-Dairy-Sugar Free

Delicious Chocolate Cake


Cake Ingredients:
3 cups almond flour
¾ cup cacao powderA few drops of stevia or xylitol to taste

1 tbsp lemon juice
pinch of low sodium salt
1 tbsp pure vanilla extract (or a pinch of raw ground vanilla beans)
⅛ tsp black pepper

Topping Layer Ingredients:

½ cup coconut oil, very soft or liquified (but not hot!)
¼ cup cocoa powder
Few drops stevia or xylitol
1 tsp pure vanilla extract


1.Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ spring form pan and press down firmly and evenly to form cake into shape {see notes below on alternative pans}. {I did this using a spoon first, and then I put a piece or parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even, and smooth}. Place the cake in the freezer while working on the next step.

2.Place all topping layer ingredients into a blender and process until a smooth liquid mixture forms. Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now {Otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead}.

3.Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit; Careful loosening will prevent any cracks in the cake). Place on a serving plate, top with any additional toppings, and keep cake refrigerated until ready to serve. {Note: this cake holds up well at room temperature and will not melt, so refrigeration isn’t a must. I just prefer it chilled + it’s a bit easier to slice when cold}.

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Spectacular Spinach Brownies

Spinach Brownies


1 ¼ cups frozen chopped spinach

6 oz sugar free chocolate

½ cup extra virgin coconut oil

½ cup coconut oil

6 eggs

Stevia to taste

½ cup cocoa powder

1 tsp vanilla pod

¼ tsp baking soda

½ tsp low sodium salt

½ tsp cream of tartar

pinch cinnamon



Preheat oven to 325F.  Line a 9”x13” baking pan with wax paper or use a silicone baking pan.

Melt coconut oil and chocolate together over low heat on the stove top or medium power in the microwave.  Add vanilla and stir to incorporate.  Let cool.

Mix cocoa powder,  baking soda, cream of tartar, low sodium salt and cinnamon.

Blend spinach, egg, together in a  food processor or blender, until completely smooth (2-4 minutes).

Add coconut oil to food processor and process until full incorporated.

Add melted chocolate mixture and 3 or 4 drops stevia liquid to egg mixture slowly and processing/blending constantly.

Mix in dry ingredients and process/stir to fully incorporate.

Pour batter into prepared baking pan and spread out with a spatula.

Bake for 40 minutes.  Cool completely in pan.  Cut into squares.  Enjoy!

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Secret Brownies Recipe

Brownies Recipe


Start making Delicious Dessert with Secret Brownies Recipe.


1 c. raw almonds
1/2 c. raw cashews
4-5 Tbs. cocoa powder
1 Tbs. cashew butter
Stevia to taste


Combine all ingredients in the food processor.

Whir until somewhat smooth.

Press into 8×8″ glass baking dish.

Chill until ready to serve.

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