Tag Archives: cashews

Paleo Spinach and Artichoke Cups

Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it’s game day, a holiday party, or any celebratory gathering!

Gluten Free Paleo Spinach and Artichoke Cups

What is it about snacks and appetizers that are bite sized? They are so fun and I love that you don’t feel like you are making a huge commitment when you dig into them. I’ve been dreaming of these Paleo Spinach and Artichoke Cups for a while now but have been pushing off on creating a recipe for them because life and other projects got in the way. With Christmas and New Years coming up, I think now is the perfect time to share it with you.

I don’t know about you, but my family loves the snacking part more than the actual meal whenever we get together, so I try to make some yummy appetizers for everyone. One of my other favorite party food to serve is my Prosciutto “Cheese” Stuffed Mushrooms and I have a feeling both those mushrooms and these Paleo Spinach and Artichoke Cups will be on the snacking table this year.

Gluten Free Paleo Spinach and Artichoke Cups

These mini cups are deliciously creamy and cheesy without any dairy involved. They are actually vegan as well in case you need to cater to multiple food restrictions! The crust itself is perfectly flaky but still sturdy enough to hold the filling, and the spinach and artichoke filling is delicious enough to eat on its own (and I definitely definitely have).

Hope you end up making this recipe, and if you do, let me know if you like it in the comments below! I’ve been loving reading about what you liked and disliked about my recipes, and constructive criticism is always welcome. It’s how I keep improving so I can make better and better creations for you!

Gluten Free Paleo Spinach and Artichoke Cups Gluten Free Paleo Spinach and Artichoke Cups

Paleo Spinach and Artichoke Cups

Course: Appetizer, Snack
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 24 mini cups
Author: Jean Choi

Keep your guests happy with these creamy and delicious Paleo Spinach and Artichoke Cups, whether it's game day, a holiday party, or any celebratory gathering!

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Ingredients

For the crust

For the spinach and artichoke filling

  • 1/2 cup raw cashews soaked for at least 4 hours
  • 2 garlic cloves
  • 1/4 cup coconut milk
  • 3 tbsp lemon juice
  • 2 tsp nutritional yeast
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • Pinch of cayenne pepper optional
  • 1/4 14oz can of artichoke hearts (about 1/2 cup) drained and chopped
  • 3 oz frozen spinach (about 1 cup) thawed

Instructions

  1. Preheat oven to 350 degrees F and grease a 24-cup mini muffin tin or 2 12-cup mini muffin tins.

  2. Place all ingredients for the crust in a blender and pulse until mixed and can be formed into a dough. Add a little bit more coconut oil if the dough seems too dry.

  3. Knead the dough a few times, then divide it equally into the muffin tin cups. Use your hands to press the dough to the bottom and the sides to form a shell.

  4. Bake for 5 minutes. Remove from the oven and let cool for 5 minutes.

  5. Drain the cashews, and squeeze out the liquid from the artichoke hearts and thawed spinach. 

  6. Place cashews, garlic, coconut milk, lemon juice, nutritional yeast, onion powder, sea salt, ground black pepper, and cayenne pepper (if using) in a blender, and blend until smooth and creamy. 

  7. Stir in spinach and artichoke hearts to the creamy cashew mixture. 

  8. Spoon the filling mixture evenly into the baked dough, about 1 rounded teaspoon per each dough cup. 

  9. Bake for 15-20 minutes until the dough is golden and the top of the filling starts to brown. 

  10. Remove from oven and cool for 5-10 minutes before digging in.  

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Vegan and Paleo Chocolate Nut Pulp Bites

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

Paleo Chocolate Nut Pulp Bites

Recently, I ended up making a large amount of cashew and almond milk as part of recipe testing I was doing. The process, which I’m sure most of you are familiar with, involves blending together nuts with water, then filtering the whole thing through a cheesecloth or a nut milk bag. What you are left with is creamy and delicious nut milk to use however you please, but you are also left with a ton of nut pulp that’s been filtered out through the process.

I used to throw out this nut pulp, or I’ve heard of others putting it in smoothies to add a dose of healthy fat and protein. However, I’m not much of a smoothie drinker (I prefer to chew my food), but really hate the idea of throwing anything out especially when it comes to nuts because they are NOT cheap. So in order save the pulp and put it to good (and SUPER YUMMY) use, I ended up making these Vegan and Paleo Chocolate Nut Pulp Bites.

Paleo Chocolate Nut Pulp Bites

These delicious and chocolate-y balls are so easy to make. All the work you do is in blending everything together and shaping them into round bites with your hands. But the result is so chewy and decadent that you’ll think you are eating a fancy dessert.

I’ve been enjoying one of these when I’m craving something sweet after my meals, or in the afternoons when I feel like snacking occasionally. I love that these are just sweetened with dates, making it a relatively healthy treat. Next time you aren’t sure what to do with leftover nut pulp, don’t throw it out! Make these tasty Vegan and Paleo Chocolate Nut Pulp Bites instead and you’ll thank me after when you get to taste one of these delicious babies.

Paleo Chocolate Nut Pulp BitesPaleo Chocolate Nut Pulp Bites

Vegan and Paleo Chocolate Nut Pulp Bites

Course: Dessert, Snack
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 18 -20 bites
Author: Jean Choi

Instead of throwing out the pulp you are left with after you make nut milk, save it to make this delicious Vegan and Paleo Chocolate Nut Pulp Bites!

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Ingredients

  • 2 cups of nut pulp I used a combination of almonds and cashews
  • 1/3 cup chopped pitted medjool dates
  • 1/3 cup cacao powder
  • 1/4 cup coconut butter
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • Optional, for coating: cacao powder, shredded coconut, or more nut pulp

Instructions

  1. Combine all ingredients, except the coating, in a food processor or blender and pulse until doughy.
  2. Use a spatula to mix everything together.
  3. Use your hands to shape the dough into 1-1 1/2 inch balls.
  4. To add coating, roll each ball in the coating of your choice.
  5. Store in the refrigerator for up to a week.

 

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

WGGA is 3! + Paleo Chocolate Cupcakes with Maple Vanilla Frosting

These delicious Paleo Chocolate Cupcakes with Maple Vanilla Frosting are a healthy and yummy treat for any occasion!

Paleo Chocolate Cupcakes with Maple Vanilla Frosting

You guys, I can’t believe it. What Great Grandma Ate is 3 years old today! I feel so blessed to be doing what I absolutely love to do, and this blog has been my baby that I’ve given my all to. I’ve never been so passionate about anything else before this, and I wake up everyday with so much gratitude and happiness because I still can’t believe creating delicious recipes and sharing nutrition tips is my job!

When I first started this blog (it was then called Primal Health with Jean), I didn’t know if I wanted to become a full time blogger. I mostly wanted a creative outlet and a place to market my nutrition consulting business. I didn’t really take blogging seriously back then.

Paleo Chocolate Cupcakes

Well, the more I started creating various content and the more I started interacting with YOU lovely readers, I fell in love with it more and more. At the same time, I started realizing that working with nutrition clients was draining me energetically and it didn’t feel right for me. So a year ago, I decided to take blogging way more seriously and invested a lot more into it. Today, I don’t regret this decision AT ALL, because it helped me grow so much personally and in my career.

Paleo Chocolate CupcakesPaleo Chocolate Cupcakes

So, to celebrate, I want to thank YOU most of all being so supportive through my growth. Whether you are new or have been a long time fan, you truly have made What Great Grandma Ate what it is today, and I wouldn’t be able to do what I do without you!

Also, of course, I’m sharing a special treat with you as a sign of gratitude. These Paleo Chocolate Cupcakes with Maple Vanilla Frosting are so moist, delicious, and chocolate-y, you would never guess that it’s gluten and grain free. The cashew based maple vanilla frosting is so creamy and you won’t want to make this without it.

Hope you enjoy these yummy cupcakes, and THANK YOU again for following along. I plan to bring you more exciting recipes and content in the future, so I hope you stick around!

Paleo Chocolate CupcakesPaleo Chocolate Cupcakes with Maple Vanilla Frosting

Paleo Chocolate Cupcakes

Paleo Chocolate Cupcakes with Maple Vanilla Frosting

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 cupcakes
Author: Jean Choi

These delicious Paleo Chocolate Cupcakes with Maple Vanilla Frosting are a healthy and yummy treat for any occasion!

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Ingredients

Chocolate Cupcakes

Maple Vanilla Cashew Frosting

Instructions

  1. Preheat oven to 350 degrees F and line a 6-cup muffin pan with cupcake liners.
  2. In a food processor, combine coconut flour, cocoa powder, tapioca starch, baking soda, and sea salt. Pulse until well combined.
  3. Add the rest of the wet ingredients and pulse together until well mixed, scraping down the side if necessary.
  4. Divide the batter evenly into each cupcake liner, filling it up no more than 2/3 of the way up.
  5. Bake for 20 minutes.
  6. Move to a cooling rack and cool completely before icing.
  7. While the cupcakes are baking, make the Maple Vanilla Cashew Frosting. Drain the soaked cashews and place in a high-powered blender.
  8. Add the the rest of the ingredients in the blender, and blend together until smooth and creamy.
  9. Chill for 15 minutes before icing the cupcakes.
  10. If using, garnish with shredded coconut and chocolate chips.
  11. Store the cupcakes in the refrigerator before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.