Paleo Sweet Potato Pie

1 sweet potato

1 banana, sliced

2 tablespoons almond butter or PB2 (prepared)

1/2 teaspoon cinnamon

 

Pierce sweet potato with a fork that place on a plate. Microwave for 7-9 minutes until soft (maybe longer depending on size of potato). Cut the potato open through the center like a hot dog bun. Spread nut butter inside. Add banana slices. Sprinkle cinnamon and enjoy.

 

KEY LIME PIE

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1 1/2 cup pitted dates

2 cups raw almonds

2 cups key lime flavored Greek yogurt

2 eggs

1/3 cup Truvia Baking Blend

2 tablespoons cornstarch

1 tablespoon key lime juice

 

Preheat oven to 350 degrees and lightly coat the bottom of a pie pan with nonstick cooking spray. In a food processor, pulse the almonds until finely ground. Add the dates, and continue to pulse until the mixture is crumbly. Press the the date paste firmly into the bottom and sides of the pie pan to form a crust. Set aside. In a large bowl, mix the yogurt through lime juice until creamy. Pour evenly over the pie crust. Bake for 35-40 minutes then remove from the oven and allow the pie to cool. Refrigerate for at least 3 hours before serving so that the pie is chilled.

 

Inside Out Apple Pie

4 gala apples

1/2 cup oats

3 tablespoons Truvia Brown Sugar Baking Blend

4 dates, chopped

1 tablespoon coconut oil, melted

1 teaspoon cinnamon

2 tablespoons honey or maple syrup

 

Preheat oven to 350 degrees. Combine oats with 1/2 teaspoon cinnamon. Spread out on a baking in a thin layer and bake 5 minutes until toasted. Remove and set aside. Reduce oven temperature to 325 degrees. Wash apples and remove the core and seeds, making sure to leave the bottom in tact. In a bowl, combine oat mixture with brown sugar, dates, coconut oil, honey and remaining ½ teaspoon cinnamon. Spoon mixture into the hollow of each apple. Place apples in a square baking dish and bake for 30-40 minutes until tender.

 

Skyr Cheesecake

1 1/2 cup pitted dates

1 cup raw almonds

2 cups skyr

1 egg

1/3 cup Truvia Baking Blend

2 tablespoons cornstarch

2 cups fresh berries, chopped

 

Preheat oven to 350 degrees and prepare a pie pan with nonstick cooking spray. In a food processor, pulse almonds and dates until finely ground. Scoop the mixture into the pie pan and press down firmly to form a crust. In a large bowl, mix the skyr, egg, Truvia, cornstarch and a dash of salt until creamy. Pour evenly over the date crust. Bake for 35-40 minutes, or until the center of the pie has set. Remove the pie from the oven and let cool, then refrigerate for at least 2 hours to allow the cheesecake to chill. Top with berries and serve.

 

CRUSTLESS Key Lime PIE

1 avocado

½ cup (key) lime juice

1 tablespoon organic coconut sugar

2 scoops (1 serving) vanilla protein powder

1 banana

¼ teaspoon vanilla extract

 

Pulse the avocado, lime juice, coconut sugar, protein, banana and vanilla extract in a blender or food processor until smooth. Serve chilled. Makes 3 servings [Per serving: 210 calories, 8g fat, 31g carbs, 5g fiber, 15g sugar, 9g protein].

 

Apple-Pear Tart

1 1/2 cup pitted dates

2 cups raw almonds

5 Pink Lady or Fuji apples, thinly sliced

2 pears, thinly sliced

2 navel oranges, peeled

2 tablespoons pumpkin pie spice

1/4 cup Truvia Brown Baking Blend

 

In a food processor, mash dates until a paste consistency forms. Remove 1/2 cup and set aside in a large bowl. Add almonds and 1 teaspoon of salt to the food processor. Blend until thoroughly mixed. Press the almond-date paste onto the bottom and sides of a pie pan coated with non-stick cooking spray. Make sure crust is firmly pressed. Set aside. Take the large bowl containing 1/2 cup dates and add 1 cup water, 2 oranges, pumpkin pie spice, and Truvia. Pour into a blender or food processor and pulse until completely mixed. Pour back into the bowl. Add apples and pears and toss to coat. Spoon the apple-pear filling into the pie crust. Cover and refrigerate until ready to serve.