Paleo Dessert


Despite all the fancy desserts I have had in Michelin restaurants in France and the US, I still just want a nice, chocolate cake after dinner with a side of my Paleo vanilla bean gelato. I have experimented with several gluten free flours, and realized that I just don’t do well with grains in general. It’s also a lot “easier” to bake paleo, and overall, I prefer the texture. 

Paleo Chocolate Cupcake paired with  Jöne's Gourmet Gelato Vanilla Bean  © Chef Jöne Pan

Paleo Chocolate Cupcake paired with Jöne's Gourmet Gelato Vanilla Bean © Chef Jöne Pan

Serves: 10-12

1/2 c grass-fed butter (I use Kerrygold), ghee, coconut oil, OR coconut ghee
8 oz of dark chocolate (I use Guittard or Valrhona [dairy free] as I haven’t had any reactions to them)
1/2 c xylitol
1/3 c almond, or hazelnut flour
1/4 c raw cacao powder
1 t vanilla extract
3/4 t baking soda
1 t sea salt
5 eggs
1/3 c dark chocolate chips
*Sliced, chopped nuts of choice 

2 cupcake pans, OR 1 loaf pan

1) Preheat the oven to 350 F.
2) Fill cupcake pans with cupcake baking cups, or lightly grease a loaf pan with butter or other fat of choice.
3) In a bowl, add butter (or other fat of choice) and 8 oz of chocolate. Microwave for about 1 minute, or until melted. You can also use a water bath, if you like. Mix very well.
4) Add in xylitol, nut flour of choice, baking soda, vanilla, and salt. Incorporate all ingredients thoroughly.
5) Add in the eggs, one at a time, and mix well.
6) Add in chocolate chips, and mix well.
7) Pour into greased loaf pan, or into cupcake baking cups. Top off with chopped nuts, if desired.
8) Bake cupcakes for 20-30 minutes, or until a toothpick comes out clean. Bake loaf pan for 35-45 minutes, or until a toothpick comes out clean. 
9) Let rest for 20 minutes.
10) Enjoy with a scoop of Jöne's Gourmet Gelato.

Bon Appétit !

Stone Fruit Crumble aka Orgasm Crumble

Stone Fruit Crumble aka Orgasm Crumble  ©  Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan

Next to chocolate cake, I am a huge lover of in-season fruit crumbles; particularly stone fruits. California offers some of the best stone fruits, specifically Andy's Orchard. I am so spoiled by Andy's Orchard, that I am hesitant to go anywhere else. This recipe uses 4 - 5 varieties of apricots, nectarines, peaches, and plums combined. The fruits are grown with such tender loving care, and only picked when ready. They are so sweet, there is no need to add natural sweeteners to the fruit base. I hope you are as lucky as me to source such high quality stone fruits.

Here is my Stone Fruit Crumble, and in the case of using fruits from Andy's Orchard, it is also called the Orgasm Crumble. Get ready for an orgasm in your mouth!

Stone Fruit Crumble aka Orgasm Crumble (Paleo, Gluten & Egg Free)
Serves: 8-10
Adapted and inspired by Zenbelly's Peach and Cherry Cobbler

*1 lb stone fruits of choice, washed and largely diced
1 TB lemon juice
1 TB coconut flour

1/4 cup grass-fed butter or ghee, melted
2 TB flax seed
1/2 TB baking soda
1/2 tsp rosemary sea salt 
1 TB vanilla extract
2 TB birch xylitol
1/2 tsp cinnamon
1 cup almond flour
3/4 cup toasted pecans, chopped
1/2 tsp fleur de sel

1 pint of Vanilla Bean by Jöne's Gourmet Gelato

1) Preheat oven to 375F.
2) In a large bowl, wash and dice stone fruits of choice. Add lemon juice and coconut flour. Combine well, and set aside.
3) In another bowl, add melted butter and flax seed. Let sit for a few minutes until the flax seed "blooms." Grease an 8 x 8 dish or tarte pan.
4) In the bowl of butter and flax seed, add in bakind soda, salt, vanilla extract, cinnamon and birch xylitol. Mix well.
5) Add in the almond flour and chopped pecans. Mix well.
6) Add the bowl of fruits into the dish or tarte pan. Evenly spread the crumble on top, and press down lightly. Sprinkle top with fleur de sel.
7) Bake for 15 minutes at 375F. Lower temperature to 350F, and bake for another 8 - 10 minutes. 
8) When cooled down, scoop into a bowl and top off with a scoop of Paleo Vanilla Bean gelato made by yours truly.

Bon Appétit !

Stone Fruit Crumble aka Orgasm Crumble  ©  Chef Jöne Pan

Stone Fruit Crumble aka Orgasm Crumble © Chef Jöne Pan