Primal Desserts

If you've read the Primal Blueprint by Mark Sisson, or the Paleo Solution by Robb Wolf, you know the idea is to eat (and move) like the hunter/gather people did before agriculture was invented. (I won't get into my thoughts on how this fits with the Bible when Cain grew crops and his offering wasn't accepted; I am planning to write about it later) ... Anyway, it's obvious that people waaaay back then (even after agriculture societies formed) didn't end each evening meal with dessert, although I'm sure if they found fruit or honey they enjoyed the sweet taste.

However, dessert is a part of our culture, and if you feel like the primal lifestyle deprives you  of "all the good stuff", you might decide to give up. I prefer to have a few recipes that use primal ingredients, so if I want to end a special meal with something dessert-like, I can! (For a few years I ended every meal with either a dessert or a bowl of ice cream. No more.) On very rare occasions (out at a fancy restaurant, on a cruise, at a wedding) if I eat a eat a few bites of dessert made with sugar and flour, it's probably ok.  Beware though of so many of the primal-safe desserts that just substitute a lot of honey or maple syrup for sugar, or use sweeteners like xylitol and erythritol (whatever they are). 
(Update: I just read a Wheat Belly  post by Dr William Davis on sweeteners and he says avoid using honey and maple syrup. He uses xylitol and erythritol in his recipes online. So I don't know what to use, will have to read more.  Check out these articles from Mark Sisson as a start: Are Sugar Alcohols Healthy? Is Stevia Healthy? The Truth on Truvia. I generally use small amounts of honey, not recipes that call for 1/2 cup or so.)

I think using other sweeteners causes us to desire the sweets, which might make it more tempting to eat them more often, regardless of the effect on insulin.

So here are some ideas for Primal Desserts (more to come as I find them):

Sauteed Pears
I made up this recipe as you can probably tell, but it is very good.
2 Tbs butter + 1 tsp for later
1 ripe pear, unpeeled, thinly sliced (about 16 slices)
about 1/2 tsp cinnamon
about 2 Tbs raisins or dried cranberries
about 2 Tbs sliced pecans
splash of vanilla (about 1/8 tsp)

Melt butter in a small skillet and lay the pear slices in the pan, try to have each slice on the pan and not piled on top of each other. Sprinkle with cinnamon, the raisins, and pecans. Cook on low heat for a few minutes, then flip the slices over. Don't overcook or the pears might fall apart. You can sprinkle with a bit more cinnamon if you like. 
Make a little clear area in the middle of the pan and drop in 1 tsp more butter and the splash of vanilla.  Try to coat the raisins and pecans in this vanilla/butter. Serve the pear slices in two small bowls, top with the raisins and pecans and spoon over any remaining buttery sauce.  I used a Comice pear, it is the most delicious pear variety I've ever eaten. If the store doesn't have Comice, I just don't buy pears.

Chocolate Parfait
Good enough to serve in a pretty crystal parfait glass!
For each serving:
1 tbs chocolate chips
1 heaping teaspoon coconut oil
1 tsp cocoa powder.
1/2 cup full-fat Fage Total Greek yogurt (I buy a large tub at Fresh Market)
splash of vanilla
optional topping: marachino cherry, grated dark chocolate
Melt the chocolate chips and coconut oil over low heat, stir in the cocoa powder. Let the chocolate cool a little then stir into the yogurt with a splash of vanilla. You can add a few drops of honey if it needs to be sweeter. Spoon into a parfait glass and top with a maraschino cherry (not primal) or grated dark chocolate. Yummy!

Cherry Pie Truffles
These are tasty little bites to have with tea or after dinner.
2 cups pecans
1 cup pitted dates
1 Tbs vanilla extract
1/4 cup ground flax*
Zest of 1/2 lemon
Juice of 1/2 lemon
1/4 cup water
1/3 cup dried cherries
1/4 cup toasted coconut (for rolling)

Blend pecans in food processor until they look like meal.Add flax and pulse until blended.
Add vanilla extract, lemon juice, lemon zest, dates, and water. Blend until it starts to clump together.
Place mixture in a bowl, and stir in cherries.
With a teaspoon or melon baller, scoop 1" balls and roll in toasted coconut. Cover and store in the refrigerator. For a special treat drizzle with chocolate.
* when I made these I didn't have flax so I used almond meal.
(Recipe from DAMY Health Blog.)

Chocolate Candy
1/2 cup  coconut oil
2 Tbs  honey or  maple syrup
1/4 cup cocoa powder
1 tsp vanilla extract
Warm the coconut oil just until melted in a 2 cup measuring cup; add the honey, whisking until thoroughly blended. Add the cocoa powder and vanilla. Pour into a silicone ice cube tray or silicone mini muffin tray. Cool for 30 minutes in the fridge or freezer. Makes 12. Or pour onto a sheet of parchment paper, chill, and break into pieces.
Optional ingredients: add 1 tsp orange rind to the chocolate or drop chopped nuts, dried fruit, coconut into the ice cube compartments before filling with chocolate.
(Thanks to France for this recipe.)

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Here is a special dessert that does have a bit of sugar. It qualifies as gluten-free but not primal.

Lava Cakes
I made this for Valentine's dinner, and while it has some sugar, in my opinion, it is totally worth it!
4 large eggs, separated
6 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 tablespoons unsalted butter
Pinch salt
4 tablespoons sugar, divided*
4 chocolate truffles (such as Lindt’s Lindor truffles), in your favorite flavor
Fresh berries, for serving (optional)
Whipped cream, for serving (optional)

Heat the oven to 425 degrees F. Lightly butter four 6-ounce individual ramekins or custard cups. Dust the ramekins with rice or coconut flour; tilt to coat and tap out the excess.
Separate the eggs and reserve 2 of the egg whites for another use. Set aside the yolks and 2 remaining egg whites.
Place the chocolate, butter, and salt in the top of a double boiler over 1 inch of simmering (not boiling) water. Whisk until the chocolate is smooth and no small lumps remain. Remove the pan from the heat; let cool 10 minutes.
Place the 2 egg whites in a clean, grease-free mixing bowl. Beat on low speed until frothy. Increase speed to medium and gradually add 1 tablespoon sugar. When the sugar is incorporated, increase the speed to medium high and beat until the whites hold stiff, but not dry, peaks.
In a large bowl, combine the egg yolks and 3 tablespoons of the sugar. Beat (use the same beaters) until the mixture is thick and light, about 2 minutes. With a rubber spatula, scrape the chocolate mixture into the egg mixture and gently fold the two together.
With a rubber spatula, gently fold the egg whites into the chocolate mixture until well combined.
Divide about one-quarter of the batter among each ramekin. Add a chocolate truffle to the center of each and cover with the remaining batter. (The recipe can be prepared up to this point up to 4 hours ahead. Cover the ramekins with plastic wrap and refrigerate them until 15 minutes before you plan to bake them.)
Bake the cakes for 11 minutes, or until they are puffed but still soft in the center. Transfer the baking sheet to a wire rack and let the cakes cool for 5 minutes. Run a small knife around the sides of the cakes to loosen them. Place plates on top of the ramekins and invert the cakes onto the plates. Serve warm, with berries and whipped cream (if using).
*You could proably use honey in place of sugar. (Thanks to Rudi on the Holland America blog for this treat.)