Double Layer Fudge

Ok. Now, we come to serious business. I have tried this recipe last week and it was so good that I think that I won’t make it very soon. It is just so good that is hard to stop eating and it is really fat. Though fats are good for us, right? When it comes to desserts, one of my favourite websites is Juli from PaleOMG, this girl goes hardcore and she does it really well. So, I saw this picture on website and just left page open in my iPod browser not to forget that I want to make this dessert (sorry for not having my own picture to upload). I hope Juli will forgive me for using her picture for this post, but I just did not have time to take my own picture and when I had, the fudge was gone 😦

Double Layer Fudge

    • 1 cup coconut oil
    • 1 cup almond butter
    • 1/4-1/3 cup raw honey (Juli offers to add 1/2 cup of honey, but I was scarred that for me it would be too sweet. And it was sweet enough) 
    • 1/3 cup unsweetened shredded coconut
    • 4-5 heaping tbsp of pure cacao (the more cacao you will add, the more bitterness it will bring)
    • 1 tsp vanilla extract
    • pick of salt
    • a handful of semi sweet chocolate chips (though not necessary)
    • extra of shredded coconut for sprinkling

Add coconut oil, honey, shredded coconut, vanilla extract, almond butter and pinch of salt to a food processor and mix until fully combined. Pour half of the mixture to a bread pan or some other pan and use spoon to make the surface even (I used pyrex, but then it was a bit hard to cut first part as it sticked to the bottom). Place it into the freezer to harden. Meanwhile, add cocoa step by step to the rest of mixture and mix throughly until you get the desired taste and not too bitter. Once cacao is all mixed in add a pinch of salt and mix it well, pour chocolate mixture over hardened light fudge. Sprinkle with chocolate chips, shredded coconut and some salt. I was really surprised about the salt, but it was actually working really nice once the fudge was done and brought up some unexpected nice addition to the sweetness. Place in freezer for 10-15mins. Cut in chunks and try not to eat all the chunks at once. I was keeping them in freezer and it was all gone in couple days. It is amazingly good with coffee. So far, my favorite dessert!



Broccoli pancakes (fritters) and breakfast sausages

Some time ago I found this recipe for broccoli fritters that used broccoli stems as a base and I have been planning to make it for weeks now, so I was saving all the stems of broccoli for those fritters. The original recipe belongs to Juli from PaleOMG, though I modified it a bit. These fritters are so good that I could not stop eating them…I have to say that only with third batch in pan I finally understood what size they should be so that they would not break into parts, so don’t get frustrated while trying, their taste one way or another is still amazing. Seriously…amazing…


  • 10-14 broccoli stems (shredded with food processor or grated) 
  • 4 eggs
  • 1 3/4 cup of almond meal (I used 1 cup of almond meal and 3/4 cup of almond flour)
  • 1/4 cup of flaxseed meal
  • 1 onion (diced)
  • 1 tbsp of garlic (minced)
  • quite a lot of salt and pepper as broccoli absorbs a lot. (to taste)

Mix all ingredients together. It should hold together. Place in heated pan with some fat with a help of spoon. I discovered that best size is spoon size as it makes it much easier to flip it. fry for 3-4 mins. before flipping (it should be browned). Cook about the same time on the other side.

It makes quite a lot of them, but it is amazing dish for breakfast and to have as a snack. I had to stop myself eating them and Keven was laughing at me, saying that I am making such a big sin by eating broccoli :))))

As I have my new Paleo Comfort Food cookbook, I decided to make a recipe for minced pork to go together with broccoli pancakes. It is called breakfast sausages:


  • 1 pound of ground pork
  • 1 tsp of salt
  • 3/4 tsp of pepper
  • 2 tsp of fresh sage leaves (finely chopped)(I did not have fresh herbs, therefore I reduced the amount in half for dried herbs.)
  • 1 tsp fresh thyme
  • 1/4 tsp fresh rosemary
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper
  • 1/4 tsp crushed pepper red flakes

Mix all ingredients in bowl. From 2 inch-wide patties. Heat skillet over medium heat , cook until browned or cooked through both sides.