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Civilized Caveman Presents

PALEO DESSERTS
35+ Heavenly Grain-Free Goodies
by George Bryant & Abel James

All material copyright 2013 by George Bryant, Abel James and James Strategy, LLC.
ALL RIGHTS RESERVED. No part of this document may be reproduced or transmitted in any
form whatsoever, electronic or mechanical, including photocopying, recording, or by any
informational storage or retrieval system, without expressed, written and signed permission from
the authors.

Also on Kindle from George and Abel
Intro to Paleo: The Natural Diet to Burn Fat, Lose Weight, and Build Muscle
Quick and Easy Paleo Breakfast Recipes
Quick and Easy Paleo Crock Pot Recipes
Quick and Easy Paleo Chicken and Fish Recipes
Quick and Easy Paleo Side and Sauce Recipes
Quick and Easy Paleo Beef and Pork Entree Recipes
The Musical Brain: The Evolution of Music, Language, and the Brain

Heres What Customers are Saying about Our Dessert
Recipes
Gluten and grain free can be a difficult journey, and feeling deprived can creep in, but not with
the wonderful goodies devised by George! These are easy recipes to follow, and delicious! The
price is a STEAL!
- Lisa Oleson
A Must Have! The Blueberry Banana Brownies are amazing! They are moist and always satisfy
my chocolate craving. Civilized Caveman is always my go to when I'm looking for something
delicious to bake!
- Shelly Jurgensmeyer
Dessert without grains? Yes, you can! Tasty, grain-free, processed sugar-free, chemical-free,
better for you desserts are all over this book! I can't stress how delicious they are too! George
Bryant knocks dessert out of the park once again with his ahhmazing grain-free, super tasty
creations! Yes, they are good for you sweeties that will satisfy with every bite! Yes, you can feel
better by making these wonderful recipes; rather than eating junk. These recipes are easy to make
and easy to enjoy! I highly recommend the chocolate avocado cake. That one is easily one of my
favorite desserts of all time! Yes, it's avocado and chocolate! Soooooo good! Soooo moist!
Soooo rich! The book is QUITE EASILY worth way more than $3! If you want to eat healthy
and well, and if you enjoy sweets now and then, you NEED this book!
- Rachel Flowers
I refer all my clients to Civilized Caveman Cooking for invaluable REAL food recipes. He
covers all the bases of cooking and makes it look irresistible. An amazing chef, gifted
photographer, proud marine, and a beautiful person inside and out.
- Health Coach Penny
Around March of 2011 I stumbled across Civilized Caveman Cooking Creations and George
literally changed my life.
Here was a regular guy like me who presented killer recipes that were simple, straight forward,
and most of all fantastic to eat. I literally learned to cook by eating my way through his recipes
and I dropped about sixty pounds in the process. On top of that, Georges optimism and
compassionate nature truly are contagious.
With his recipes and exercise I built a better body but by knowing him and trying to follow his
example George built me into a better person.
- Chad Potteiger

Want to Learn More about
How to Burn Fat and Build Muscle with Paleo Recipes?
Click Here NOW for your FREE Intro to Paleo Video
And Bonus Downloads from Abel and George!

A Note from George and Abel
We love desserts, and were not ashamed of it. Theres nothing like a homemade cookie.
And a delicious cookie made of nothing but real food is difficult to find these days. Take out the
dairy, the gluten, the grains, the seed oils and the rest of the non-Paleo junk and youre not left
with much.
Unless you have this cookbook, that is.
Weve got cookies, cakes, brownies heck, we even have popsicles. If this is dieting, well
take it.
Now it must be said that desserts are desserts. Theres no get out of jail free card if youre
expecting a six pack. If youre looking for killer fat loss results, treat desserts as indulgences, not
habits. Unless its Thanksgiving. That doesnt count.
We hope you enjoy these treats as much as we do. Enjoy every last mouthwatering crumble!
In Cookies,
George and Abel
Table of Contents
Meenut Butter Blueberry Brownies
Blueberry Espresso Brownies
Pumpkin Brownies with Pumpkin Pie Frosting
Strawberry Almond Brownies
Apricot Brownies (flourless)
Chocolate Bacon Bites
Blueberry Banana Brownies
Chocolate Avocado Cake
Coconut Chocolate Cake
Coconut Cake Bread with Chocolate Frosting
Chocolate Cherry Pie
Sweet Potato Pecan Pie
Strawberry Peach Cobbler
Blueberry Up-Side-Down Cake
Cinnamon Swirl Banana Cake
Pumpkin Cake with Cinful Frosting
Caveman Cookies
CocoChocoDamia Cookie Balls
Cranberry Ginger Cookies
Apple Cinnamon Cookies
Carrot Cake Caveman Cookies
Coconut Chocolate Chip Cookies
Pumpkin Pie Muffins
Chocolate Chili Pineapple
Kiwi Popsicles
Apple Pie Caveman Bars
Dragon Fruit Ice Cream
Pumpkin Coconut Bars
Lemon Bars
Chocolate Ice Cream
Blueberry Mango Ice Cream
Maple Bacon Ice Cream
Candied Caveman Walnuts
Assorted Chocolate Drops
Almond Coconut Chocolate Drops
Paleo Crunch Fudge
Caveman Crunch
Grilled Bananas with Coconut Ice Cream and a Coconut Chocolate Drizzle
Apple Banana Cookies

Meenut Butter Blueberry Brownies
prep time: 15 minutes | cook time: 50 minutes | servings: 18
Ingredients
2 cups of Meenut Butter (or almond butter)
2 eggs
1 cup raw organic honey, melted
1 tbsp vanilla extract
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 cup dark chocolate chips (optional)
1 cup fresh blueberries
1 very ripe banana
Process
Preheat oven to 325F. In a large bowl, use a hand mixer to blend MeeNut Butter to a smoother
consistency.
Beat in the eggs. Blend in the honey and the vanilla. Add the salt, baking soda, and then slowly
add in the cacao powder. Important Note: this needs to be added in slowly or else you will take a
chocolate powder bath like I did the first time.
Fold in the chocolate chips and blueberries; mix well to ensure an even distribution. Mash a ripe
banana to a paste and mix that in by hand, as well.
Grease a 13!9 inch baking dish with coconut oil (or the oil of your choice). Bake for 35-40
minutes or until it passes the toothpick test.



Blueberry Espresso Brownies
prep time: 10 minutes | cook time: 30 minutes | servings: 18
Ingredients
1 cup coconut cream concentrate, melted, plus more for drizzling
3 eggs from your local farmer
1/2 cup raw organic honey
1 cup pecans, crushed
1/4 cup organic cocoa powder
1 tbsp cinnamon
1 tbsp ground coffee of choice
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1 cup blueberries
Process
Preheat oven to 325F. Place coconut cream, eggs, honey, pecans, cocoa powder, cinnamon,
ground coffee, vanilla, baking soda, and salt together in a mixing bowl. Use hand mixer or stand
mixer to combine all ingredients until well-blended. Fold in blueberries by hand so you dont
crush them.
Pour batter into a 9!13 baking dish greased with coconut oil, or into greased mini muffin pans.
Bake for approximately 30 minutes. Check for doneness with a toothpick at about 25 minutes.
Remove from the oven, and allow to cool.
Once cool, drizzle the melted coconut cream concentrate all over brownies.



Pumpkin Brownies with Pumpkin Pie Frosting
prep time: 5 minutes | cook time: 20 minutes | servings: 20
Ingredients (Brownies)
1 cup coconut cream concentrate
3 eggs from your local farmer
1/2 cup raw organic honey
1/2 cup pumpkin puree
1/4 cup organic cocoa powder
1 tbsp cinnamon
1 tbsp pumpkin pie spice
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
Ingredients (Frosting)
4 tbsp grass-fed butter or palm oil vegetable shortening
2 tbsp raw organic honey
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
Process
Mix all of the ingredients for the brownies with a hand mixer in a mixing bowl. Pour batter into
an 8!8 inch baking dish greased with coconut oil or into greased mini muffin pans.
Bake for 30-35 minutes in a Pyrex dish or 20 minutes in the mini muffin pan or until brownies
pass the toothpick test. Remove from the oven, and let cool.
Whisk all frosting ingredients in a mixing bowl. Use and serve at room temperature and ensure
brownies are cool before using it or it will melt. Enjoy.



Strawberry Almond Brownies
prep time: 10 minutes | cook time: 25-30 minutes | servings: 20
Ingredients
1 cup coconut cream concentrate
3 eggs from your local farmer
1/2 cup raw organic honey
1/2 cup fresh strawberries, diced
1/2 cup sliced almonds
1/4 cup organic cocoa powder
1 tbsp cinnamon
2 tbsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
Process
Preheat oven to 325F. Mix all ingredients together in a mixing bowl except for 1/4 cup of sliced
almonds.
Use hand mixer and form batter. Pour batter into a greased 9!13 inch baking dish grease with
coconut oil. Sprinkle the remaining 1/4 cup of sliced almonds on top of brownies.
Place in the oven and bake for 30-35 minutes or until brownies pass the toothpick test. Remove
from the oven, let cool. Cut and enjoy!



Apricot Brownies (flourless)
prep time: 10 minutes | cook time: 30-35 minutes | servings: 20
Ingredients
1 cup coconut cream concentrate
3 eggs from your local farmer
1/2 cup raw organic honey
1/2 cup fresh apricots, diced
1/4 cup organic cocoa powder
1 tbsp cinnamon
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
Process
Preheat oven to 325F. Using a hand mixer, combine all of the ingredients (except the diced
apricots) together in a mixing bowl.
Once mixed well, fold in apricots by hand and ensure an even distribution. Pour batter into an
8!8 inch baking dish greased with coconut oil.
Place in the oven and bake for 30-35 minutes or until brownies pass the toothpick test. Remove
from the oven, let cool, cut, and enjoy.



Chocolate Bacon Bites
prep time: 20 minutes | cook time: 30 minutes | servings: 24
Ingredients
2 cups of almond butter
2 eggs
1 /2 cup raw organic honey
1 tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
1/4 cup cacao powder
1/8 cup coconut milk
8 slices crispy cooked bacon, chopped in the food processor
Process
Preheat oven to 325F. In a large bowl, use a hand mixer to blend almond butter into a smoother
consistency. Beat in two eggs. Blend in the honey and the vanilla.
Add the salt, baking soda, and then slowly add in the cacao powder. Add the coconut milk and
continue to mix well. Now fold in the bacon and mix well by hand to ensure an even distribution
of it all.
Divide batter between 24 cupcake cups and bake for 30-35 minutes or until it passes the
toothpick test.
Tips for Bacon:
Place 8 slices of bacon on an aluminum foil-lined baking sheet. Brush the tops of the bacon with
about 2 tablespoons of 100% raw maple syrup with a basting brush,. Place in a cold oven, and
then turn the oven on 400F. In 20 minutes, you should have perfectly cooked bacon in maple
syrup. Pull out of the oven, and drain fat off on paper towels. Place the bacon in a food processor
and finely chop chocolate bits.



Blueberry Banana Brownies
prep time: 10 minutes | cook time: 30-35 minutes | servings: 20
Ingredients
2 cups almond butter
2 eggs
1 cup raw organic honey
1 tbsp vanilla extract
1/2 tsp sea salt
1 tsp baking soda
1/2 cup cocoa powder
1 cup dark chocolate chips
1/2 cup dried blueberries
1 very ripe banana
Process
Preheat oven to 325F. In a large bowl, use a hand mixer to blend almond butter to make it a
smoother consistency. Beat in two eggs. Blend in the honey and the vanilla. Add the salt and
baking soda, and then slowly add in the cacao powder.
Now fold in the chocolate chips and the blueberries, and mix well by hand to ensure an even
distribution of everything. Mash a ripe banana to make a paste and mix that in by hand, as well.
Grease a 13!9 inch baking dish with coconut oil (or whatever oil you prefer), and bake for 35-40
minutes or until it passes the toothpick test.



Chocolate Avocado Cake
prep time: 15 minutes | cook time: 50 minutes | servings: 12-16
Ingredients
3 ripe avocados
3 eggs
1 cup diced strawberries
1/2 cup coconut cream concentrate (also called butter or manna)
1/2 cup raw organic honey
1/3 cup cocoa powder
1 tbsp cinnamon
1 tbsp vanilla
1 tsp sea salt
1 tsp baking soda
Process
Preheat oven to 350F. Place the avocados in a food processor, and blend until smooth (chunks
are good in guacamole, but not cake or brownies).
Transfer avocados to a mixing bowl and combine with the rest of ingredients. Mix well, ensuring
an even distribution of all ingredients.
Grease a 13!9 inch baking dish with the grass-fed butter. Place in preheated oven and bake for
40-50 minutes or until a toothpick inserted in the middle comes out clean.
Let cool, drizzle with coconut cream concentrate, cut, and serve.



Coconut Chocolate Cake
prep time: 10 minutes | cook time: 30 minutes | servings: 12
Ingredients
1 cup dark chocolate chips
1/2 cup coconut milk
2 eggs
1 1/4 cup almond flour
1/2 cup shredded coconut, plus some for topping
1/2 tsp sea salt
1/2 tsp baking powder
1/2 slivered almonds
coconut oil for grease
Process
Preheat oven to 350F. Melt chocolate and coconut milk in a small sauce pan over low heat.
Transfer to a mixing bowl or stand mixer. Mix eggs in well. Add almond flour, 1/2 cup shredded
coconut, salt, and baking powder and mix well.
Grease an 8!8 inch baking dish with coconut oil. Transfer batter to the baking dish and sprinkle
with slivered almonds and shredded coconut.
Bake for 25-35 minutes or until a toothpick in the center of the cake comes out clean.



Coconut Cake Bread with Chocolate Frosting
prep time: 10 minutes | cook time: 40 minutes | servings: 10
Ingredients
6 eggs
1/2 cup coconut oil, melted
2 tbsp raw organic honey
1/2 tsp sea salt
3/4 cup coconut flour
1 tsp baking powder
1 cup dried blueberries
1 cup dark chocolate chips
1/2 cup coconut oil, melted
2 tbsp raw organic honey
1 tbsp vanilla
pinch of sea salt
Process
Preheat oven to 350F. Mix together eggs, 1/2 cup oil, 2 tablespoons honey, and 1/2 teaspoon
salt. Combine the coconut flour and baking powder; gradually whisk into the batter until there
are no lumps.
Pour batter into a greased 9x5x3 inch or smaller loaf pan and bake for 40 minutes. Remove from
the pan and cool on a rack.
Meanwhile, make the frosting by melting the chocolate chips and the coconut oil together in a
small sauce pan over low heat. Add honey, vanilla, and sea salt and continue to stir until mixed
well.
Remove from the heat and place in the freezer for 15 minutes to cool. Remove from the freezer
and whisk until you get the consistency you want. Once coconut bread cake is cooled, top it with
the chocolate frosting recipe or cut the bread in half and layer it with the chocolate frosting and
then put it back together.






Chocolate Cherry Pie
prep time: 15 minutes | cook time: 20 minutes | servings: 8
Ingredients
1 1/2 cups almond flour
3/4 cup coconut flour
1/2 cup coconut oil, melted
1 tbsp cocoa powder
1/4 tsp salt
1 egg
water
1/4 raw organic honey
2 tbsp arrowroot powder
4 cups of cherries, pitted and sliced
1/4 tsp almond extract (optional)
Process
Preheat oven to 400F. Combine almond flour, coconut flour, coconut oil, cocoa powder, salt,
and egg in a bowl and mix well. You should have a crumbly mixture. Next slowly add water in 1
tablespoon increments and mix well to help you form dough. Grease a cake pan with coconut oil.
Use hands to spread the crust throughout pan and up the sides evenly. Use leftover crust to
crumble on top later. Place crust in the oven and bake for 8 minutes.
While crust is baking, place honey and 1 cup of water in a saucepan over medium heat and stir
until well combined. Slowly add in arrowroot powder and continually stir until sauce thickens.
Add in all cherries and then continue to stir over the heat for 2-3 minutes. Remove from the heat
and add almond extract and stir well.
You should have crust out of the oven now; pour the cherry mixture into the crust. Bake for 15-
20 minutes. Remove, let cool, and enjoy.



Sweet Potato Pecan Pie
prep time: 10 minutes | cook time: 40 minutes | servings: 10
Ingredients
2 sweet potatoes, about 1.5 lbs, washed and dry
1 1/2 cup almond flour
1/2 cup coconut flour
1/2 cup coconut oil, melted
2 tsp cocoa powder
1 tsp raw organic honey
1/4 tsp salt
2-3 tbsp ice cold tap water
1 6 ounce container plain sheeps milk yogurt
1 banana
4 egg yolks
1 tsp cinnamon
1 tsp nutmeg
1 tsp honey
salt to taste
1 cup chopped pecans, toasted
1 tbsp 100% pure maple syrup (optional)
Process
Preheat oven to 350F. Poke a few holes in the skin of the sweet potatoes with a fork. Place them
on an aluminum foil lined baking sheet and bake for 45-60 minutes or until they are fork tender.
Remove them from the oven and allow them cool. Meanwhile, place almond flour, coconut flour,
coconut oil, cocoa powder, 1 teaspoon honey, and salt in a bowl and use a hand mixer mix well.
Add the ice water, one tablespoon at a time, and continue to mix until you get a nice dough that
doesnt stick to your hands. Press the crust into a pre-greased 9-inch cake pan.
Remove the skins from the sweet potatoes and mash them in a bowl. Add yogurt, banana, egg
yolks, cinnamon, nutmeg, 1 teaspoon honey, and salt. Whisk until you get a smooth filling.
Spoon the mixture into the pie crust, spreading evenly. Top with toasted, chopped pecans and
drizzle the maple syrup. Bake in the preheated oven on a cookie sheet for 45-55 minutes or until
the internal temperature of the filling is anywhere from 160-180F.



Strawberry Peach Cobbler
prep time: 10 minutes | cook time: 35 minutes | servings: 8
Ingredients
3 cups of fruit, your choice, diced
1/2 cup water
1/3 cup cinnamon honey
1 tbsp ghee
1 1/2 cups almond flour
2 tbsp coconut oil, melted
1 egg
Process
Preheat oven to 350F. Bring fruit, water, and honey to a boil in a sauce pan, stirring often.
Reduce the heat and simmer for 10-12 minutes.
Melt ghee in the bottom of a cake pan. Add simmered fruit to the cake pan and set aside.
Mix almond flour, coconut oil, and egg in a mixing bowl; it will stay chunky. Spoon crumbled
mixture over the top of the fruit and bake for 35 minutes.
Remove from the oven and let cool. Serve with a scoop of awesome Paleo Chocolate Ice Cream
(page 203).



Blueberry Up-Side-Down Cake
prep time: 10 minutes | cook time: 20 minutes | servings: 8-10
Ingredients
1/4 cup coconut oil, melted
2 tbsp 100% pure maple syrup
1 pint fresh blueberries
1 cup almond flour
1/2 cup coconut milk
1/4 cup coconut flour
1/4 cup raw organic honey
2 eggs
1 tbsp cinnamon
1 tsp bourbon vanilla
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
Process
Preheat oven to 375F. Pour melted coconut oil and maple syrup into a cake pan. Put the entire
pint of blueberries in the pan; they should cover the entire bottom of the pan. Place this in the
oven as it is preheating for about 5 minutes.
Mix all the remaining ingredients in a mixing bowl by hand or using hand mixer. Take cake pan
out of the oven and then add the cake batter. Smooth the batter across the pan using a spoon.
Return the pan to the preheated oven. Bake for about 20 minutes or until the cake passes the
toothpick test. Remove from the oven and let cool.
Once cool, place a plate on top of the pan; flip it over so that the blueberries end up on top. Serve
warm with a scoop of Blueberry Mango Ice Cream on top.



Cinnamon Swirl Banana Cake
prep time: 10 minutes | cook time: 30-35 minutes | servings: 28
Ingredients
3 mashed bananas, spotted
1 cup almond flour
1/4 cup coconut flour
3 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 banana
1 tbsp cinnamon
1 tbsp cinnamon honey (or organic raw honey + 2 tbsp cinnamon)
1/8 cup 100% pure maple syrup
1/2 cup walnuts, chopped
Process
Preheat oven to 350F. In a mixing bowl combine 3 mashed bananas, almond flour, coconut
flour, eggs, vanilla, baking soda, baking powder, and 1 tablespoon cinnamon and mix well; set
aside. In a separate mixing bowl, combine 1 banana, 1 tablespoon cinnamon, and cinnamon
honey and mix well by hand.
Grease 8!8 inch Pyrex baking dish with coconut oil. Fold in the cake batter and spread evenly.
Drop spoonfuls of swirl mixture all over the batter. Using a butter knife, cut in the swirl however
your little heart desires. Bake the cake in the oven for about 30 minutes.
As soon as you put cake in the oven, make the candied walnuts. Preheat a dry saut pan over
medium heat and add maple syrup and chopped walnuts. Stir frequently until the walnuts are
toasted and the maple syrup caramelizes, about 3-5 minutes. Remove from the heat and place the
walnuts on some parchment paper to allow them to cool. As soon as they are done and cool
(youll still have about 15 minutes of baking time left), pull the cake out and sprinkle walnuts all
over the top. Return the cake to the oven. When a toothpick inserted near the center comes out
clean, remove from the oven. Let the cake cool, slice, and enjoy.



Pumpkin Cake with Cinful Frosting
prep time: 10 minutes | cook time: 40-45 minutes | servings: 10
Ingredients
1/2 cup coconut flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/2 tsp of baking powder
3/4 cup pumpkin puree
1/2 cup coconut oil, melted
6 eggs
2 tsp vanilla extract
1/4 cup honey
1/2 cup chopped walnuts
1/2 cup dark chocolate chips
1 cup palm shortening
1 tbsp raw organic honey
1 tbsp vanilla extract
2 tsp cinnamon
Process
Preheat oven to 400F. Sift coconut flour, 1 teaspoon cinnamon, nutmeg, allspice, and baking
powder together. In a separate bowl, mix pumpkin puree, coconut oil, eggs, vanilla and honey
until well blended. Add the sifted flour and spices to the pumpkin puree, and mix well. Fold in
chopped walnuts and chocolate chips and ensure an even distribution of ingredients.
Grease a loaf pan with coconut oil. Fold the batter into the loaf pan and place in the oven. Bake
for 40-45 minutes or until it passes the toothpick test. While the cake is baking, make Cinful
frosting by whisking palm shortening, honey, vanilla, and 2 teaspoons of cinnamon together
using a hand mixer or whisk until fluffy.
Remove cake from the oven and let it completely cool on a wire rack. Frost the top with Cinful
frosting.



Caveman Cookies
prep time: 10 minutes | cook time: 20 minutes | servings: 12
Ingredients
2 eggs
1 cup almonds
1/2 cup dried blueberries
1/2 cup dried apricots
1/2 cup shredded coconut
1 tbsp extra virgin olive oil
Process
First thing you need to do is roast your almonds, so preheat your oven to 350F. Spread out all of
your almonds on a baking sheet. Place in the preheated oven and bake for 10 minutes; for your
taste test, they should taste roasted but not burnt. Leave the oven at 350F.
Place your roasted almonds, blueberries, apricots, and shredded coconut in a food processor and
continually pulse until it is all minced.
Turn your food processor on low and let it run while you slow drizzle in your extra virgin olive
oil. Transfer this mixture to a mixing bowl and combine well with the 2 eggs. Using your hands,
form thin patties or long bars (or any shape you like); keep them about 1/4 inch thick.
Place on a parchment paper lined baking sheet or nonstick baking sheet. Bake for 20 minutes and
transfer to a cooling rack so they dont continue to cook. Enjoy.



CocoChocoDamia Cookie Balls
prep time: 10 minutes | cook time: 14 minutes | servings: 16
Ingredients
1/2 cup coconut oil
1/2 cup raw honey (or other natural sweetener)
4 omega-3 eggs
1/2 tsp vanilla extract
1/8 tsp sea salt
1 cup coconut flour
1/2 cup macadamia nuts, chopped chunky or fine
1/2 cup shredded unsweetened coconut
3/4 cup dark chocolate chips
Process
Preheat oven to 375F. In a large bowl, combine coconut oil, raw honey, eggs, vanilla extract,
and sea salt for easier mixing, combine the raw honey and coconut oil and melt in the
microwave prior to mixing. Mix in the coconut flour. Stir in the macadamia nuts, shredded
coconut and chocolate chips.
On parchment-lined baking sheets, drop heaping tablespoons of the cookie batter. Bake for 14
minutes or until golden brown. Remove from the oven, transfer to a cooling rack and then enjoy
with a glass of almond milk.
Note: These cookies dont rise or spread like conventional cookies, so form them to look like the
cookies you want for a final product. This also means you can place more on a baking sheet
without worrying about them touching.



Cranberry Ginger Cookies
prep time: 10 minutes | cook time: 10-15 minutes | servings: 20
Ingredients
2 1/2 cups almond flour
1/2 cup almond butter
1/2 cup unsweetened, shredded coconut
1/2 cup dried cranberries
1/2 cup honey
1/4 cup melted coconut oil
1 egg
1 tbsp ground ginger
1/2 tsp sea salt
1/2 tsp baking soda
Process
Preheat oven to 350F. Combine all the ingredients except for the cranberries in a mixing bowl
and mix well with hand mixer.
Fold in dried cranberries by hand to ensure an even distribution. Using cookie scoop, place
scoops of cookie dough on a parchment-lined baking sheet, leaving room between the cookies
because they will slightly expand.
Using the back of a spoon or hand, slightly flatten the cookies. Bake in the oven for 10-15
minutes or until done, checking continually so you dont burn them. Remove from the oven, cool
on a cooling rack or plate.



Apple Cinnamon Cookies
prep time: 10 minutes | cook time: 30 minutes | servings: 15
Ingredients
2 cups chopped red apples, skin on
2 cups raw almonds
1 cup shredded coconut, unsweetened
1 tbsp cinnamon
2 tsp vanilla
2 tsp coconut oil, melted
3 eggs
Process
Preheat oven to 350F. Combine all ingredients except eggs in a food processor. Pulse it until all
the pieces are small but still a little chunky. Combine this mixture with the eggs in a large mixing
bowl; mix well.
Using hands, form the mixture into patties and place on a parchment paper-lined cookie sheet.
The size of the patties is up to you. Alternatively, you could also make them into bars.
Bake until set, around 30 minutes.



Carrot Cake Caveman Cookies
prep time: 10 minutes | cook time: 35 minutes | servings: 8-10
Ingredients
2 cups mini carrots
2 cups almonds
1 cup shredded coconut
1 tsp nutmeg
2 tsp vanilla
2 tsp coconut oil
3 eggs
Process
Preheat oven to 350F. Combine all of ingredients except the eggs in a food processor, and pulse
it until all the pieces are small but still a little chunky. Add eggs to the mixture in a large mixing
bowl and mix well.
Using hands, form the mixture into patties and place on a parchment paper-lined cookie sheet.
You can also form these into bars.
Bake until set, around 35-40 minutes.



Coconut Chocolate Chip Cookies
prep time: 10 minutes | cook time: 15 minutes | servings: 15
Ingredients
1/2 cup coconut oil
1/2 cup raw honey (or other natural sweetener)
4 omega-3 eggs
1/2 tsp vanilla extract
1/8 tsp sea salt
1 cup coconut flour
1/2 cup shredded unsweetened coconut
3/4 cup dark chocolate chips
Process
Preheat oven to 375F. In a large bowl, combine coconut oil, raw honey, eggs, vanilla extract,
and sea salt for easier mixing, combine the raw honey and coconut oil and melt in the
microwave before mixing it in.
Add the coconut flour to the mixture, and then stir in the shredded coconut and chocolate chips.
On parchment-lined baking sheets, drop heaping tablespoons of cookie batter. Bake for 15
minutes or until golden-brown.
Remove from the oven, transfer to a cooling rack and enjoy with a cup of coconut milk.
Note: These cookies dont rise or spread like conventional cookies, so form them to look like the
cookies you want for a final product. This also means you can place more on a baking sheet
without worrying about them touching.



Pumpkin Pie Muffins
prep time: 10 minutes | cook time: 20 minutes | servings: 12
Ingredients
1/2 cup coconut flour
2 tsp pumpkin pie spice
1/2 tsp homemade baking powder (make this by combining 1 tsp baking soda and 2 tsp
cream of tartar)
3/4 cup organic pumpkin puree
1/2 cup coconut oil, melted
6 eggs
2 tsp organic vanilla
1/4 cup raw organic honey, melted
handful of walnuts
2 tbsp cocoa powder (optional for chocolate muffins)
Process
Preheat oven to 400F. Sift the coconut flour, pumpkin pie spice, and baking powder together.
In a separate bowl, mix all remaining ingredients except walnuts until well blended. Add the
sifted flour and spices to the pumpkin puree mixture. Mix well and divide the batter between the
muffin pans and sprinkle with chopped walnuts.
Bake for 18-20 minutes or until done.



Chocolate Chili Pineapple
prep time: 10 minutes | cook time: 10 minutes | servings: 4
Ingredients
1 whole pineapple or 1 can of pineapple slices
1/2 cup Enjoy Life chocolate chips
1/4 cup coconut oil
chili powder to taste
crushed macadamia nuts
Process
If using fresh pineapple, core the pineapple and cut the pineapple into rings like you would find
in a can.
Lay half of your pineapple rings on a parchment paper-lined baking sheet. Place a popsicle stick
in the center of each pineapple ring and then place the remaining pineapple rings on top of the
sticks, making a sandwich with the stick in the middle. Freeze your pineapple popsicles.
When ready to make, melt your chocolate chips and coconut oil over a double boiler. Dip the
pineapple popsicles in the chocolate and then dip in the macadamia nuts and set back on your
baking sheet. Do this for all remaining pineapples.
Sprinkle them all with chili powder and keep frozen until ready to serve.



Kiwi Popsicles
prep time: 10 minutes | cook time: 10 minutes | servings: 6-8
Ingredients
3 kiwis
1/2 cup Enjoy Life chocolate chips
1/4 cup coconut oil
1/2 tsp cinnamon
1/4 cup crushed macadamia nuts
1/4 cup shredded coconut
popsicle sticks
Process
Peel your kiwis and slice into 1/2 inch to 1 inch thick rounds. Carefully pierce with a popsicle
stick and lay on a parchment paper lined baking sheet and freeze for at least 12 hours.
Once your kiwi is ready, melt your chocolate chips and coconut oil over a double broiler. Mix in
cinnamon.
Dip your kiwi popsicles in the chocolate and then immediately dip in the topping of your choice.
The chocolate will harden relatively quickly. Immediately place popsicles back on the parchment
paper cookie sheet.
Finish off making the rest of your kiwi popsicles and topping how you please. Keep in the
freezer until ready to serve.



Apple Pie Caveman Bars
prep time: 5 minutes | cook time: 0 minutes | servings: 8
Ingredients
2 cups dates, pitted
1/2 cup raw macadamia nuts
1/2 cup dried apples
1/4 cup raw almonds
2 tbsp coconut oil, melted
2 tbsp cinnamon
Process
Place dates, macadamia nuts, dried apples, and almonds in a food processor or really strong
blender (I have a Ninja 1100 and it makes short work of this one). Pulse until everything is in
small chunks. Transfer to a mixing bowl.
Add in coconut oil and cinnamon. Using your hands mix well to ensure an even coating of
everything.
Once mixed, use parchment paper and flatten out your mixture to the size that you want your
bars to be. You can also use individual ziploc bags and form them inside the bag.
Place in refrigerator and let cool. Enjoy.
Note: If these dont taste like apple pie to you, then play with the spices; you can add some
nutmeg or cloves and mix the flavors around. The possibilities are endless but make sure you
come back and let me know what you used.
If you have a macadamia nut allergy, replace them with any nut of your choice. You can just up
the almonds. You can also roast all the nuts prior for a different flavor.



Dragon Fruit Ice Cream
prep time: 5 minutes | cook time: 20 minutes | servings: 2-3
Ingredients
1 dragon fruit
1 can full fat coconut milk (16 ounces)
3 pastured egg yolks
1 tsp organic vanilla extract
pinch of sea salt
Process
Cut dragon fruit in half, use a spoon and remove all the fruit.
Combine coconut milk, egg yolks, vanilla, and sea salt in a sauce pan over medium heat. Bring
to a mild boil, constantly whisking. Remove from heat and let cool.
Place dragon fruit in a food processor and process down. Add dragon fruit to cooled coconut
milk mixture. Refrigerate for at least 2 hours, but you can leave it overnight. Mix to ensure
nothing has settled and immediately use in the ice cream maker.
Serve in the shell of the fruit, if desired.



Pumpkin Coconut Bars
prep time: 10 minutes | cook time: 45 minutes | servings: 20
Ingredients
1/2 cup coconut flour
1 tsp baking powder
1 can organic pumpkin, 14 ounces
1/4 cup of sweetener of choice, I use organic honey
3 eggs
2 tbsp coconut cream concentrate dissolved in 1/4 cup water
2 tbsp ghee, melted
2 tbsp coconut oil, melted
1 tbsp cinnamon
1 tbsp allspice
1 tsp ground cloves
Process
Preheat oven to 350F. Mix coconut flour and baking powder together and set aside.
In a separate bowl, combine all remaining ingredients and mix well. Add coconut flour and
baking powder to the wet ingredients, and mix well.
Pour batter into an 8!12 inch pan greased with coconut oil. Bake in preheated oven for 45
minutes or until the bars pass the toothpick test. Cool down and cut into squares.



Lemon Bars
prep time: 15 minutes | cook time: 20 minutes | servings: 9
Ingredients
6 whole eggs
1/2 cup raw organic honey
1 cup lemon juice (8 lemons)
1/2 cup coconut oil
1 cup of raw almonds
1 cup of raw macadamia nuts
1/4 cup raw organic honey
1/2 cup of melted coconut oil
2 eggs
unsweetened shredded coconut
Process
Whisk eggs, honey, and lemon juice together in a small sauce pan. Place on your stove over
medium/high heat and add coconut oil. Stir until coconut oil melts and then continue stirring
until the mixture thickens and starts to bubble. Once thick, remove from the heat and place in a
bowl in your refrigerator to cool.
Preheat your oven to 400F. Place almonds and macadamia nuts in a food processor and blend
until in small chunks; you want little chunks, not the consistency of flour. In a mixing bowl,
combine nuts with the honey, melted coconut oil, and eggs and mix well.
Grease an 8!12 inch baking pan with coconut oil. Spread your nut mixture over the entire pan,
and bake for 15-18 minutes or until your crust passes the toothpick test. Allow the crust to
completely cool.
Spread your lemon topping over the crust, and sprinkle as much unsweetened shredded coconut
as you want over the top. Place in the refrigerator or freezer (I like mine better frozen).
Keep it refrigerated or frozen until you serve it and then return the remaining to the
fridge/freezer. Enjoy.





Chocolate Ice Cream
prep time: 5 minutes | cook time: 15 minutes | servings: 2-4
Ingredients
1 (14 ounce) can coconut milk, refrigerated
1/4 cup 100% raw organic honey
1 tsp vanilla
2 tbsp cocoa powder
Process
Place cold coconut milk, honey, vanilla, and cacao powder in a blender and mix well.
Place the frozen bowl for your ice cream maker in the machine and start it, immediately pour
your coconut milk in and let the process begin. It will take anywhere from 10-20 minutes,
keeping your ingredients cold helps it set faster.
Once done, transfer your ice cream to another bowl and place in the freezer for 30 minutes to an
hour to help set it more. Enjoy.



Blueberry Mango Ice Cream
prep time: 10 minutes | cook time: 20 minutes | servings: 2-3
Ingredients
1 can coconut milk (you can use lite, it just takes longer and doesnt always set as well)
1/4 cup 100% raw organic honey (I used cinnamon infused)
1/2 cup fresh mango
1/2 cup fresh blueberries
Process
Place your cold coconut milk and honey in a blender and mix well. Place frozen bowl for your
ice cream maker in the machine and start it, immediately pour your coconut milk in and let the
process begin.
It will take anywhere from 10-20 minutes, keeping your ingredients cold helps it set faster. Once
you have poured in your ingredients, place your blueberries and mangos in your food processor
and pulse them down to the size and consistency of your choice.
As soon as your ice cream starts to set, add in your blueberries and mango, and let the process
continue. Once done, transfer your ice cream to another bowl and place in the freezer for 30
minutes to an hour to help set it more. Enjoy.



Maple Bacon Ice Cream
prep time: 10 minutes | cook time: 30 minutes | servings: 2-3
Ingredients
3 slices nitrate-free bacon
1 can coconut milk
1/3 cup 100% pure maple syrup
1 tsp vanilla extract
Process
Lay 3 slices of bacon on an aluminum foil-lined baking sheet and place in the cold oven. Turn
oven to 350F and start the cooking process. Let the bacon cook until it is crispy, about 35
minutes. Cut bacon into your own homemade bacon bits.
Blend coconut milk, maple syrup, and vanilla extract in a blender. Take frozen ice cream maker
bowl out and place on the ice cream maker and start it. Pour ingredients through the top and let
the magic happen.
About 5 minutes after the ice cream starts to solidify, add all bacon bits and let the magic keep
happening.
Once ice cream is done, transfer to another bowl and store in the freezer until set to your liking.



Candied Caveman Walnuts
prep time: 10 minutes | cook time: 20 minutes | servings: 2-3
Ingredients
1 cup walnut halves
1/4 cup 100% pure maple syrup
sea salt to taste
Process
Preheat a dry saut pan over medium heat. Add the walnuts, maple syrup, and salt and stir
frequently until the walnuts are toasted and the maple syrup caramelizes, about 3-5 minutes.
Remove from the heat and place the walnuts on parchment paper to allow them to cool.
Enjoy and try not to eat them all.






Assorted Chocolate Drops
prep time: 10 minutes | cook time: 30-60 minutes | servings: 12
Ingredients
1 cup 72% or higher dark chocolate
whatever ingredients you want for a filling (examples: coconut blueberry, almond butter,
macadamia nut, strawberry, pineapple, etc.)
Process
Melt the chocolate in a pan over low heat or a double broiler (the double broiler will stop the
chocolate from burning). Brush the insides of candy molds with chocolate using a basting brush,
ensuring an even coating.
Allow the outer coating of chocolate to solidify in the refrigerator. Fill the mold cups with the
fillings of your choice.
Melt more chocolate if needed and spoon over the filling ensuring you fill them to the top and
shake tray back and forth to make sure there are no air bubbles hiding. Place them back in the
refrigerator for 30-60 minutes.
Push the chocolate treats out of the silicon molds and enjoy. Store in an airtight container.



Almond Coconut Chocolate Drops
prep time: 10 minutes | cook time: 2 hours | servings: 12
Ingredients
1/8 tsp ghee
1 cup almond butter
1/8 tsp salt
1/2 cup unsweetened shredded coconut
1 cup dark chocolate chips
Process
Melt ghee in a mixing bowl in the microwave. Add almond butter to that bowl and mix well.
Return the bowl to the microwave for about 60 seconds to soften it. Mix in the salt and coconut
and ensure an even distribution of all ingredients.
Once mixed, line a baking sheet with wax paper or parchment paper and roll the dough-like
almond butter into little balls, between a half inch in size to an inch. Place on the sheet and
refrigerate for at least 20 minutes to let the almond butter set.
In a sauce pan over low heat or a double broiler, melt chocolate chips. Dip almond butter balls in
the chocolate (you can just dip half or the whole thing).
Place the dipped drops back on parchment paper. Refrigerate for about an hour so everything
solidifies. Remove and enjoy.



Paleo Crunch Fudge
prep time: 10 minutes | cook time: 30-60 minutes | servings: 12
Ingredients
Caveman Crunch
1 cup dark chocolate chips
1/2 cup coconut oil melted
2 tbsp raw organic honey
1 tbsp vanilla
pinch of sea salt
Process
In a small sauce pan over low heat, melt the chocolate chips and the coconut oil together. Add
the honey, vanilla, and sea salt and continue to stir until mixed well.
Remove from the heat and pour over the Caveman Crunch in the bottom of an 8!8 inch baking
dish. Once all the chocolate is poured, sprinkle as much Caveman Crunch on top as you like.
Refrigerate to let it set for about an hour.
Allow it to come to room temperature, then cut up and serve. I recommend cutting them into 1
inch squares, since they are very rich. Enjoy and store in the fridge.
Note: I feel like I should apologize in advance for when you make this and become addicted it
is so yummy!



Caveman Crunch
prep time: 10 minutes | cook time: 25 minutes | servings: 10
Ingredients
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1 cup almond meal
1 cup shredded unsweetened coconut
2 cups almonds, chopped or slivered
2 tbsp unsweetened cacao powder
cinnamon to taste
1/2 cup grape seed oil (or any oil of choice, you can try coconut)
1/2 cup 100% raw organic honey
1 tsp vanilla
Process
Preheat oven to 325F. In a large mixing bowl, combine sunflower seeds, pumpkin seeds,
almond meal, shredded coconut, almonds, cacao powder, and cinnamon and mix well.
In a separate bowl, combine oil, honey and vanilla. If needed, microwave on high for 20-30
seconds to help it mix better.
Pour wet ingredients over the dry seed and nut mixture, and mix well with a fork to coat. Place
on a foil-lined baking sheet and spread thin and evenly. Bake in the oven for 25 minutes.
Remove from the oven and stir around to ensure nothing burns; you can put it back in the bowl
and then re-spread it on the baking sheet, if needed. Place back in the oven for 5 minutes.
Remove and let cool to improve the taste and let it develop its crunchiness as it cools. Serve in a
bowl with some almond milk or coconut milk and enjoy.



Grilled Bananas with Coconut Ice Cream and a
Coconut Chocolate Drizzle
prep time: 10 minutes | cook time: 30-60 minutes | servings: 12
Ingredients
2 tbsp coconut oil
1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of ground cloves
2 bananas
1/4 cup dark chocolate chips (73%)
1/4 cup coconut milk
Coconut Ice Cream
1 cup chopped walnuts
Process
Preheat grill on high for at least 10 minutes, then leave it on high. In a saut pan, melt the
coconut oil and add the cinnamon, ginger, and cloves.
Saut for a minute or two until it is well-combined. Pour mixture into a bowl so you can use it to
baste the bananas. Leaving the peels on, cut the bananas in half, then cut each half lengthwise in
half. Brush all the bananas on the cut side with the spice and coconut oil mixture.
Heat the chocolate and coconut milk in a small saucepan over low heat, stirring continually.
Remove from heat and set aside.
Brush the bananas one more time with the coconut oil baste. Place them on the high heat grill
and close the lid. Cook the bananas for 3 minutes and then remove from the grill. Place the
bananas on cutting board and carefully remove the peels from them. Place the bananas in the
bottom of a bowl. Put one scoop of the coconut ice cream on top of them. Drizzle as much of
coconut chocolate as you would like on top, sprinkle with chopped walnuts and serve!



Apple Banana Cookies
prep time: 10 minutes | cook time: 18 minutes | servings: 26
Ingredients
1 cup raw almonds
1 cup macadamia nuts
1 cup chopped red apples, skin on
1 banana
1 cup shredded unsweetened coconut
2 tbsp cinnamon
2 tsp vanilla
2 tsp coconut oil, melted
3 eggs
Process
Preheat your oven to 350F. Place almonds and macadamia nuts in your food processor and
pulse until they are mixed together and in small chunks. Place them in a mixing bowl.
Next, add apples and banana to your food processor and mix well. Transfer the mixture to the
bowl with the nuts. Add in coconut, cinnamon, vanilla, coconut oil, and eggs and mix well using
a hand mixer, or if youre feeling strong use some of that old fashion elbow grease.
Using a cookie scoop, form your cookie balls and place on a parchment paper lined cookie sheet.
Once your sheet is full, flatten your balls into cookie shapes. Bake for 15-20 minutes or until the
bottom of your cookies are nice and lightly brown.



About George Bryant
George Bryant is a self-taught chef and creator of Civilized Caveman Cooking Creations, an
award-winning Paleo recipe blog with a passionate following and over 50,000 Facebook fans.
Civilized Caveman Cooking swept the 2013 Homies awards, winning Best Recipes and
Best Healthy Cooking website.
George believes in having fun in the kitchen and letting your love and happiness come through in
your food.
You can find more about George at civilizedcavemancooking.com or follow his photography
journey at gbsnapshots.com.



About Abel James
Abel James is the host of the award-winning and wildly popular Fat-Burning Man Show, a #1
bestselling author, a professional musician, and entrepreneur.
As creator of The Wild Diet, Abel helps his readers, listeners, and clients embrace real food to
improve performance, health, and longevity.
Listen to Abels show at FatBurningMan.com or sign up for personalized coaching at
LeanBodyCommunity.com.





Also on Kindle from George and Abel
Intro to Paleo: The Natural Diet to Burn Fat, Lose Weight, and Build Muscle
Quick and Easy Paleo Breakfast Recipes
Quick and Easy Paleo Crock Pot Recipes
Quick and Easy Paleo Chicken and Fish Recipes
Quick and Easy Paleo Side and Sauce Recipes
Quick and Easy Paleo Beef and Pork Entree Recipes
The Musical Brain: The Evolution of Music, Language, and the Brain



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