January 27, 2014

Lots of Layers

I am thankful for the garagefit community from SovGrace Sydney. With whom I have loved training, hanging, building friendships, and doing cool things like tough mudder (which I would have never pictured myself doing).
Thank you for your patience with me, as I have gone from one illness to another this past year, and one modification in a WOD to now not being able to participate at all. Thank you for cheering me on, supporting me, letting me hang with you, and for continuing to be interested in how I am going. You are all top people!
Love you all... This one is the recipe from our Paleo Christmas dinner the other week.

Paleo Dessert
This may seem like lots of ingredients and fiddley, however, this dish is really quite fast once you have started.

1 ½ cups of pecans or almonds
¾ cup dates (fresh dates are best)
tbsp coconut oil
Food process nuts and dates until finely chopped. Stir in coconut oil. Press into base of lined pan. Refrigerate.

2/3 cup cashew or almond butter *
1/3 cup coconut oil
2tsp apple cider vinegar
½ tsp lemon juice
Stir all together and spread on top of crust. Refrigerate.

2/3 cup almond meal
½ cup desiccated coconut
1 cup coconut milk
tbsp honey
tsp vanilla extract
Mix together and spread on top of second layer. Refrigerate.

1 cup coconut milk **
tbsp honey
¼ cup cocoa powder
Beat the thick coconut cream and the honey until it looks like whipped cream.***
Remove half the whipped coconut cream and set aside.
Add the cocoa gradually to the remaining mixture and beat until it looks like chocolate mousse.
Spread this on top of the third layer and then refrigerate (or even stick in the freezer to speed up this process.)
Once it has firmed up, spread the other half of white whipped coconut cream on top.

A couple of pieces of dark chocolate, grated
Sprinkle this on top of the fifth layer and refrigerate until you are readyto serve.

*Or if you are not feeling completely paleo, peanut butter will work too.
** Try and leave your coconut milk in the fridge overnight and so the cream thickens and separates from the clearer milk, scoop out the thicker cream to use, save the clearer milk for astir fry.
***If your coconut cream starts looking grey and grainy…the truth is it isn’t going to beat…and so try again with a new can…sometimes this just happens!

P.S. I am really thankful for strong friends who make things such as moving a ton less painful!

Adapted from

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A photo posted by Kate Eastman (@makeitbakeitfakeit) on