GAPS/AIP/PALEO/KETO Fat Bombs (Compare to Power Balls)

Have you ever been desperate for an AIP dessert only to shrink in horror at the cost of those little round treats? Here is my best shot at a DIY home recipe in 6 flavors! Enjoy 😋

Yield: Each recipe makes about nine two-inch size balls.

Instructions: Place all ingredients except for honey and coconut milk in a food processor or high speed blender. Pulse on low (Vitamix speed 3) several times until just beginning to clump. In a glass measuring cup, combine the coconut milk and honey together until completely integrated (honey dissolved). Pour the liquid into the food processor over the dry ingredients gradually while processing on very low speed, until completely combined and wet. The mixture will be quite soft and wet. Separate it into nine equal sections, roll into a ball, and then roll in the extra coconut flakes. Place on a cookie sheet (I like to use a silicone baking sheet on top), and refrigerate until well set. Keep refrigerated until use. You can remove them from the fridge to take on the go as long as they don't sit out in extreme heat.

Vanilla

Dry Ingredients:

3 c. shredded coconut
2 T. collagen
2 T. gelatin
1 T. vanilla powder
1/4 t. salt
2 T. coconut oil

Wet Ingredients:

3 T. honey
2 T. coconut milk

For Rolling:

1/4 c. shredded coconut
1/4 t. vanilla powder

278 calories/ball

Brownie

Dry Ingredients:

3 c. shredded coconut
2 T. collagen
2 T. gelatin
2 T. cacao powder
1 t. vanilla powder
1/4 t. salt
2 T. coconut oil

Wet Ingredients:

4 T. honey
3 T. coconut milk

For Rolling:

1/4 c. shredded coconut
1 t. cacao powder

278 calories/ball

Snickerdoodle

Dry Ingredients:

3 c. shredded coconut
2 T. collagen
2 T. gelatin
2 T. cinnamon
1/2 t. vanilla powder
1/4 t. salt
2 T. coconut oil

Wet Ingredients:

3 T. honey
2 T. coconut milk

For Rolling:

1/4 c. shredded coconut
1 T. cinnamon
1/4 t. vanilla powder

266 calories/ball

Latte

Dry Ingredients:

3 c. shredded coconut
2 T. collagen
2 T. gelatin
1 T. fresh coffee beans, finely ground
1 1/2 t. vanilla powder
1/2 t. salt
2 T. coconut oil

Wet Ingredients:

3 T. honey
2 T. coconut milk

For Rolling:

1/4 c. shredded coconut
1/4 t. vanilla powder

277 calories/ball

Cherry-Orange

Dry Ingredients:

2 3/4 c. shredded coconut
2 T. collagen
2 T. gelatin
1/2 c. tart dried cherries
1/4 t. salt
2 T. coconut oil

Wet Ingredients:

3 T. honey
2 T. coconut milk
20 drops sweet orange essential oil (food-grade)

For Rolling:

1/4 c. shredded coconut
5 drops sweet orange essential oil (food-grade)

287 calories/ball

Lemon

Dry Ingredients:

3 c. shredded coconut
2 T. collagen
2 T. gelatin
1 t. fresh lemon zest
1/4 t. salt
2 T. coconut oil

Wet Ingredients:

3 T. honey
2 T. fresh lemon juice
1 t. lemon oil (NOT essential oil, but oil-based natural food flavor)

Special Instructions: Dissolve the honey and lemon juice together with the lemon oil. Use low heat if necessary. Add this lemon-flavored mixture to the dry ingredients first on low processing speed, until just incorporated.

2 T. coconut milk

Special Instructions: Add the coconut milk last while processing at low speed, until all is completely incorporated.

For Rolling:

1/4 c. shredded coconut

263 calories/ball

Cacao Honey Pecan Cake

This is by far the most complex recipe I have created since starting on GAPS. It is a special treat for those special occasions (or severe chocolate cravings!). I like to slice it up, package each slice individually for the freezer, and then take them out when I need a special treat. It freezes well.

Cacao Cake:
10 eggs
1/2 c. coconut milk
1 1/3 c. almond milk ricotta
1 c. honey
3 c. almond flour
1/2 c. coconut flour
1 t. baking soda
2 t. vanilla powder
1 c. cacao powder

Pre-heat oven to 350F. Blend the wet ingredients in a blender. Add dry ingredients and blend until just incorporated. Pour the batter into two layered cake pans, splitting evenly. I use silicone pans to ensure successful removal. Bake for about 45 minutes, until a toothpick just comes out clean. Do not over-bake or the cake will be dry. Remember, it will continue to cook a little when it comes out of the oven. Remove from oven and cool for a few minutes in the pan. Then, remove from silicone pans by gently inverting onto a clean plate. Place in the refrigerator to cool.

Pecan & Honey Topping:
1 c. pecans
1/2 c. honey

Prepare each separate bowls.

Coconut Cream Frosting:

I weigh these ingredients with a kitchen scale, since they need to be pretty exact.

6 oz. cacao paste
2 oz. coconut oil
6 oz. honey
6 oz. coconut milk
1/8 t. salt

In a double boiler, gently melt the cacao paste and oil over low heat until just melted. Do not overheat! Stir together, then cool to room temp. Chill the coconut milk in the refrigerator until very cold. Once everything is cooled and chilled well, including the cake, add the honey, milk and salt to the cacao paste and oil mixture and whisk together by hand until it thickens up and turns creamy. Do not over whisk, or it may cause ingredients to separate and ruin the texture of the frosting.

Spread about 1/3 of the frosting evenly on top of the (cooled) bottom layer cake. Sprinkle about 1/3 of the pecans over the frosting. Place the next layer cake on top of this bottom layer. Next, spread the entire cake with the remaining frosting, including the sides (If you like a very generous amount of frosting, then you may want to make a 1.5-2x batch of frosting). Sprinkle the pecan pieces over the entire cake. Lastly, drizzle the honey over the entire cake in a criss-cross pattern. Chill until well-set.

Serves 14 pieces.

Specs per Piece:

3.5 t. honey
20 g carbs

Apple Cinnamon Dutch Baby

This is my GAPS version of the classic Dutch Baby, beloved by many breakfast lovers. 😋

5 eggs
1 c. almond flour
2 T. coconut flour
1 c. coconut milk
1 apple, diced
1/4 c. honey
2 t. cinnamon
1/4 c. coconut oil or bacon grease

Pre-heat oven to 350F.

Put oil in a large 10-12'' cast iron skillet (or pie plate) and place in the oven to melt and pre-heat the skillet. Place eggs, flours, and milk in a high speed blender. Blend on high for 30 seconds or until well-mixed with air bubbles.

In a small bowl, mix the honey and cinnamon together well.

When the skillet is hot, remove it from the oven; make sure the oil is covering the bottom and sides of the skillet well. Pour the egg mixture into the hot oil. Evenly distribute the apple pieces over the egg mixture. They will sink somewhat, this is normal. Lastly, drizzle the honey and cinnamon mixture over the apples and egg mixture. Return to oven.

Bake for about 40 minutes, until golden brown and fluffy. Serve hot. Make 8 pieces.