Dates. Stuffed with goat cheese. Wrapped in bacon. Rolled in maple sugar. These might be the world's most perfect paleo junk food.
They are certainly the world's greatest late night snack. You might want to keep a batch of these on hand in your fridge at all times in case of the late night munchies. Sure, goat-cheese stuffed anything isn't going to be paleo health food, but sometimes you want to eat something that you probably shouldn't but (gosh darnit) you're going to anyway.
WARNING: THE FOLLOWING IMAGES MAY CAUSE DROOL ON YOUR KEYBOARD.
Bacon and maple sugar were made for each other.
It's like this. Dates are naturally sweet, and when you add creamy, tart goat cheese and salty, PERFECT bacon, things are going to get hot and steamy. In a hurry. Roll everything in a fine dusting of 100% pure maple sugar and that's all she wrote, folks.
Try to just eat one, we dare you.
The best thing about this recipe? SUPER EASY. It takes approximately 10-15 minutes to put a batch of these tasty snacklings in the oven and 20 minutes later, voilà! A paleo/primal-friendly snack that will impress all of your friends. They certainly impressed our friends.
The perfect food for bacon-lovers everywhere.
Martha Stewart would be jealous. These tiny paleo hors d'oeuvres are fit for a queen's paleo gathering. Mouth-watering and filling, you could eat a few of these stuffed dates and be satisfied. Or you could eat them all and regret your food choices. Either way, you're going to enjoy every minute of heavenly, bacon-wrapped consumption.
OPTION: If you're "not doing dairy" or just don't enjoy goat cheese, you can replace the cheese with a clove of garlic or some chopped mushrooms. Oh yeah, that would be good...
Recipe for Bacon Wrapped Stuffed Dates [Paleo Recipe]
Paleo, primal, gluten free, and refined sugar free
Makes approximately 20 dates
- 1/2 lb. bacon, slices cut into half strips
- 15-20 dates, pitted
- 1/2 cup soft goat cheese (optional)
- 2 tablespoons maple sugar (optional)
- Preheat oven to 350*F.
- Place maple sugar on a plate. Slice bacon into half strips.
- Stuff each pitted date with a small amount of goat cheese. Wrap in a half-slice of bacon and roll in maple sugar until coated. Place each date on a parchment-lined baking sheet.
- Bake for 20 minutes. Remove from oven and allow to cool slightly.
- Serve warm or at room temperature.
Try not to eat the entire batch of these stuffed dates in one sitting. It will be difficult, but we believe in you.
Check out our other delicious recipes here!
After trying this recipe you will wonder why you ever bothered to put pasta into your summer salads... it's that good.
Paleo Mediterranean" Pasta" Salad
- 1 medium tomato, diced
- 1 large cucumber, diced
- 1 large green bell pepper, diced
- 5 green onions, chopped
- 2 medium zucchini, peeled and julienned into "noodles"
- 1/4 cup sliced black or kalamata olives
- 1/4 cup goat feta (optional)
Mediterranean Dressing Ingredients:
- 1/4 cup olive oil
- juice from 1 fresh lemon
- 2 tablespoons fresh basil, chopped
- 1 teaspoon dried or fresh oregano
- 1 teaspoon sea salt
- cracked black pepper, to taste
- Combine dressing ingredients and stir until well-mixed. Add to vegetables in a large bowl and toss to combine. Serve fresh or chilled. Refrigerate for up to one week.
Hello! PBC founder, Hannah Dorn, here.
So you're paleo... and getting married! Sweet! Now... what the heck are you going to cut into after the nuptials?
Well, I had the same issue last year when some handsome dude was crazy enough to marry me. I wanted a beautiful, delicious wedding cake that wasn't going to make me feel sick on my special day. After much debate, I finally decided to make my own wedding cake. TWO wedding cakes to be precise.
It turns out that my Paleo Cake and Muffin Mixes not only make delicious paleo cakes and muffins, but they also freeze well. VERY well. So, I was able to make two flavors of wedding cake the week before my wedding and added simple and decadent fillings and frostings the morning before the wedding. That afternoon, we carefully transferred the cakes to the reception hall and stored them in a refrigerator until the next day, when my husband and I cut into both beauties in front of 300 of our family and friends.
The crazy thing? People told me later that those who were able to snag a piece of either my Paleo Lemon Hazelnut Cake or Dark Chocolate Orange Cake (recipes below) thought they were infinitely more delicious than the catered, sugary sheet cake we served to the rest of our guests.
So, can you make your own paleo wedding cake? Of course! I've made it easy for you. No measuring dry ingredients and figuring out a complicated and tricky paleo recipe. I've done the hard baking research for you. All you have to do is follow the recipe on the back of any package of Paleo Cake and Muffin Mix and freeze multiple layers of cake until the day before the BIG day. Then, make and add your favorite paleo frosting (recipes HERE).
But what about the decorating? I can't do that!
You know what? Me neither. I kept it simple. I bought a couple floral spikes at a local craft store baking section, and asked a family member to plop some pretty flowers on top of each cake just before the reception. Simple and beautiful, just like the paleo lifestyle.
But, Hannah... you're crazy! There's no way I am going to make a wedding cake when I have so many other things going on that week.
OK, so not everyone is interested in adding yet another thing onto their full plates the week of their wedding. Here is another idea: identify a professional baker or experienced family member who is willing to make a paleo wedding cake and give them a few packages of Paleo Cake and Muffin Mix! Any baker who is worth their sugar will be interested in trying something new, and Paleo Cake and Muffin Mixes are very easy to make into delicious, beautiful creations! Plus, with all the fabulous frosting and filling recipes I've supplied on PaleoBakingCompany.com, it couldn't be easier for an experienced baker to make you a gorgeous wedding cake on your big day!
So, the moral of the story is that you don't have cheat yourself on your wedding day. Making your own paleo wedding cake or having a baker make you a paleo cake is not only impressive, but it is also a great way to stay on track and share your wonderful, healthy lifestyle with those who are closest to you as you celebrate one of the most important moments in your life.
It is a good idea to practice by making a cake well before your wedding. Don't forget about making paleo cupcakes or cakeballs for your wedding guests, too!
Hannah's Paleo Wedding Cakes
Paleo Lemon Hazelnut Wedding Cake (2 layers - 1 tier)
Directions: Bake two paleo hazelnut cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare lemon curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of lemon curd in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of lemon curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with lemon frosting. Chill in refrigerator until ready to serve.
Paleo Dark Chocolate Orange Wedding Cake (2 layers - 1 tier)
Directions: Bake two paleo chocolate cakes according to package instructions, allow to cool completely, then freeze overnight. The day before the wedding, prepare orange curd filling and frosting. Remove cake layers from freezer. Using a long knife or a cake leveler, carefully slice the tops/bottoms off each cake layer until they are even with each other. Place a small dollop of orange curd filling in the center of chosen cake stand and place one cake layer on top. Add about 1/2 cup of orange curd to the center of cake layer and slowly spread out towards cake edges in a circle. Do not over-fill or filling will dribble down the sides of the cake. Carefully place the second cake layer on top of the first, and frost all sides with chocolate frosting. Chill in refrigerator until ready to serve.
To your health!
Creamy dark chocolate frosting blends perfectly with the warm, nutty flavors of hazelnut. Be careful with these... they won't last long! Makes approximately 17-18 cupcakes.
You will need:
Directions: Make Paleo Hazelnut Cake and Muffin Mix according to package instructions, combining wet ingredients before adding dry mix. Stir in chopped dark chocolate, then spoon batter into individual cupcake papers. Bake at 350 degrees for 20-25 minutes until cupcakes golden brown on top and an inserted toothpick comes out clean. Remove from oven and let cool for 20 minutes on a wire rack. Place in refrigerator for at least 30 minutes before frosting.
Paleo Chocolate Frosting Recipe
You will need a food processor or blender, and:
- 2 cups solid coconut oil (not melted)
- 1 cup honey
- 1 cup cocoa powder
- 1-2 tablespoons coconut milk
Preparation: Chill hazelnut cupcakes or cupcakes in the refrigerator for at least 30 minutes before frosting.
Directions: Combine first three ingredients and 1 tablespoon coconut milk in food processor and puree until smooth. Add additional coconut milk if needed. Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer. Frosting will melt in a warm room if not kept cool.
Top with chopped dark chocolate and hazelnuts.
Let’s be honest. Sometimes you need something decadent… something sublimely creamy and reminiscent of the old days when you indulged in carb-heavy comfort foods. Paleo Bacon Alfredo with Wild Pheasant is the answer to that craving. This recipe was inspired by an incredible meal I had recently at the Colorado Mountain Brewhouse in Colorado Springs. While not paleo, the Grilled Chicken Carbonara was outstanding, and the wait staff went to extra efforts to make sure my meal was gluten free.
In our house, wild pheasant is a staple. We hunt so we can provide a sustainable wild game food source and also because we enjoy it. You can easily substitute chicken in this recipe.
Some will argue with me that goat cheese is not paleo. The “dairy or no dairy” discussion has been ongoing in the paleo community. I know that I personally tolerate goat’s milk well. However, I have a casein intolerance and do not tolerate any cow’s milk dairy products other than grass-fed butter. This is a personal choice you will need to make for yourself.
Paleo Bacon Alfredo with Wild Pheasant
Prep time 30 mins. Serves 4.
- 1 large zucchini
- 6 oz. goat cheese
- 6 oz. coconut milk
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
- 4 strips of bacon, chopped small
- 2-4 wild pheasant fillets (or 2 chicken breasts)
- 1 Tbl. fat of choice (bacon grease, coconut oil, grass-fed butter or coconut oil)
- cherry tomatoes, sliced
- fresh basil, julienned
Equipment: If you don’t have a julienne vegetable peeler, I highly recommend you find one. This is my go-to vegetable noodle maker. I also have this one which cost me about $2 at an asian grocery store. Both devices make excellent paleo “noodles” out of many types of vegetables.
- Peel zucchini lengthwise on all sides. I usually stop when I get to the seeds in the middle. Place in a microwave-safe bowl and set aside.
- Slice tomatoes and julienne fresh basil. Set aside.
- In a sauce pan, gently melt goat cheese and coconut milk together over medium heat, stirring occasionally. Add garlic, onion powder, salt and pepper and stir until combined. Add chopped bacon and stir. Set aside.
- Wash and pat dry pheasant fillets and salt on both sides. Melt your fat of choice in a skillet over medium high heat. Sear pheasant fillets on both sides, about 3 minutes per side (5 minutes per side for chicken breasts, depending on the thickness). Remove from heat and allow to sit for 5 minutes to let internal juices recirculate before slicing thin.
- Microwave zucchini noodles on high for 2 minutes. Plate on individual dishes. Top with warm alfredo sauce, sliced pheasant, tomatoes and basil. Enjoy!
This is a great recipe for anyone following a paleo diet, but particularly for those paleo hunters out there. We always have pounds and pounds of venison in our freezer, so finding creative ways to cook with this lean meat can a challenge. As is the solution to many of life’s problems…. just add bacon! You can also easily use ground pork if you don’t have access to venison.
- 2 lbs. ground venison (or pork)
- 1 lb. nitrate/nitrite free bacon
- 1 tablespoon chopped dried (or fresh) onion
- 1 1/2 teaspoon ground sage
- 1 teaspoon ground ginger
- 1 teaspoon cracked black pepper
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- Chop fine or grind bacon (if you have a handy-dandy meat grinder–which I highly recommend for you paleoans out there).
- Combine in a large bowl with ground venison. I use my Kitchenaid 7-quart mixer because it’s awesome. Add spices and mix thoroughly until evenly combined.
- Time to get dirty! Using your hands, form golf ball-sized balls and flatten to form small 1/3″-1/2″ thick discs. Set aside.
- Heat your choice of oil/fat (bacon fat, grassfed butter, coconut oil, olive oil, etc.) in a skillet to medium high and add 4-5 sausage patties to hot oil. Do not overcrowd the pan. You may want to cover the skillet to prevent spattering.
- Cook 2-3 minutes per side until cooked through (no pink on the inside). Serve hot, or refrigerate/freeze for later.
This recipe would be awesome cooked in the ground meat state (don’t form patties) and added to paleo egg casseroles. I like to make a batch on Sunday and have easy-to-reheat sausage patties in the fridge for breakfast all week. This sausage is AWESOME with a baked sweet potato and grass fed butter as a high-fat/carb post WOD (workout of the day) meal.
Owner, Paleo Baking Company
This recipe for Crispy Garlic Sweet Potato Fries is simple and delicious! Need a crunchy snack or a tempting side dish? This is your dish!
- 2-3 large sweet potatoes or yams, peeled and sliced thin
- 3-4 cloves garlic, mashed or minced fine
- 2-3 tablespoons fresh chopped parsley
- 2-3 tablespoons coconut oil, melted
- sea salt and pepper to taste
1. Preheat oven to 400*F (204*C). Peel sweet potatoes and slice into 1/4″ to 1/2″ strips. The thinner you slice them the crispier they will be!
2. In a bowl, toss sweet potato strips in melted coconut oil, add salt and pepper and toss again until well-mixed.
3. Arrange sweet potatoes in one flat layer on a cookie sheet, ensuring that they do not overlap or cover each other. This is important, as the sweet potatoes give off a lot of moisture and you will not get crispy fries if they are touching each other overmuch.
4. Bake sweet potatoes for 20-30 minutes, checking on them every 10 minutes. If the ends of the fries begin to brown, carefully take the pan from the oven and use a spatula to toss and rearrange the fries. If you do not do this, the ends of the fries will start to burn.
5. 5 minutes before the fries are done are done to your liking, turn the oven temperature down to 350* F (176*C), remove the pan from the oven, add garlic to the pan and toss the fries with a spatula. Rearrange them so they are flat again, then return to the oven for 3-5 minutes. Watch them so the garlic does not burn.
6. Remove fries from oven, and use a spatula to transfer to a large bowl. While fries are still hot, toss with freshly chopped parsley. Serve immediately!