Paleolithic Girl

I always find that when I find a recipe that I want to try I either don’t have one out of the 20 million ingredients or I can’t muster up the energy to just DO IT. 

So as I watched Paula Deen make something as healthy as a caesar salad into an artery clotting concoction I decided to take a look at my pantry. I had some leftover almond flour from when I first started my Paleo journey and decided I would half ass a recipe or whatever. I’m gonna be honest measurements are all ballpark figures as I literally rummaged through my cabinets and refrigerator looking for ingredients to add. 

So here goes:

Calories: 150 per muffin ( but who cares…it’s Paleo! )

Preheat oven to 350

1 1/2 cup of Almond Flour ( I used Bob’s red mill )

1/2 cup of unsweetened cocoa powder

3 Whole Eggs

Teaspoon of vanilla extract

Teaspoon of baking soda

2 tablespoons of honey

2 teaspoons of coconut oil

Handful of sliced almonds ( add to your taste )

Handful of pistachios ( add to your taste )

2 Handfuls of blueberries ( add to your taste )

Two chopped up squares of ghiradelli’s dark chocolate truffle filling ( you can use any dark chocolate you’d like )

Directions are easy as hell. Mix it all in a bowl, grab a 6 cup muffin pan, pour them in, pop them in the oven and come back for them in 25 minutes. These were amazing and I think the ingredients are more than likely a staple in any Paleo home. Fresh out of the oven they are moist and delicious, I would suggest reheating them in the microwave as almond flour can be really dry. 

Enjoy!