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Category: spring

Mango Chili Coconut Shrimp

This past Sunday was actually splendid in London. It was sunny and perfect Spring weather with temperatures reaching 17C. Londoners, or Brits for that matter, immediately start to wear flip flops and short sleeves and act like it’s Summer, something that still startles me somewhat, especially since 17C is still Winter weather in the south of Spain! But it doesn’t seem to get too much warmer on the British Isles, so we have to take what we get and enjoy the most of it, especially the rare sun rays!


So, we spent a lot of time outdoors on Sunday soaking up as much Vitamin D as we could. And with no plans and no real thought about lunch, I found myself needing to make something quickly before we could head back outside again…


This dish is so easy to make, it’s ridiculous to say… but it’s so delectable that it’s actually post worthy and perfect for Spring or Summer!

Bon Appétit!

Mango Chili Coconut Shrimp
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 3-4
  • 1/2 kilo (1 lb) peeled and deveined shrimp, raw or frozen (if frozen, thaw out first)
  • 1 medium onion, cut julienne style or chopped
  • 3 cloves garlic, minced
  • 1 medium mango, diced
  • 2 tablespoons coconut oil or olive oil
  • 1/4 teaspoon chili powder (or more, to taste)
  • 1 teaspoon dried sage or 3-4 fresh sage leaves, chopped
  • coarse sea salt, to taste
  • 1/4 cup desiccated coconut
  • a few tablespoons finely chopped cilantro, for garnish and flavour
  • a squeese of lime juice, if desired
  1. Over low to medium heat, melt the coconut oil in a frying pan.
  2. Add the onion and cook until softened.
  3. Add the garlic and shrimp and cook until the shrimp are pink, but not overdone.
  4. Add the sage, chili powder and mix well.
  5. Add the mango pieces and sauté a bit to warm up the mango.
  6. Add the desiccated coconut and mix well.
  7. Remove from heat and serve.
  8. Garnish with cilantro and a squeese of lime juice, if desired.
  9. Serve with your favourite rice or cauliflower “rice”.

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)

While making some Salted Chestnut “Sugar” Cookies, I realised the taste of the dough was very similar to that of a peanut butter cup. I actually do not like peanuts at all, except for maybe in a satay sauce or with this minor exception, in a candy cup. In fact, growing up, I couldn’t stand eating the traditional American peanut butter & jelly sandwich. It still upsets me to think about it…


However, the combination of sweet and salty and chocolate all in one is definitely a different story. And the best part of this, is that there are no peanuts, which are not as healthy as we used to think and cause many allergies, as they are a legume (which have a lot of anti-nutrients).


These “peanut butter cups” are made with chestnut flour, which is very versatile and fun to bake and cook with. The chocolate I used was from this Chili Chocolate recipe, which I altered as follows for the candy cups:

Chili Chocolate


  • 1 cup grated raw cacao butter
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (add more to taste, if you like)
  • 1/2 teaspoon chili powder

To make, simply melt all the ingredients together over low heat on the stovetop or in the microwave. It takes less than a minute. If you prefer to omit the chili, do so; although I have to say I like the combination of sweet, salty and spicy, but it’s my personal preference. 😉


And as this is a “no bake” recipe (minus a little bit of heat to melt the chocolate mixture), it’s perfect for joining this month’s Sweet Adventure’s Blog Hop “Sweets Without Heat”.

I warn you though: they are addictive! I made one batch and never made it around to taking pictures, so  I had to make a second batch to be able to photograph them…. and to indulge again, of course!

Okay, let’s get started!

Paleo Chili “Peanut Butter Cups” (No Peanuts, No Bake)
Recipe Type: Raw Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Total time:
Serves: 24
Makes about 24 mini cups.
  • For the Chili Chocolate Recipe:
  • 1 cup raw cacao butter, grated
  • 1/2 cup coconut oil
  • 1 cup raw cacao powder
  • 1/4 cup raw honey (more to taste, if desired)
  • 1/2 teaspoon chili powder (omit, if desired)
  • For the Chestnut Filling:
  • 1 cup chestnut flour
  • 1/4 cup + 2 tablespoons coconut oil, solid and packed
  • 3 tablespoons raw honey (or sweetener of choice)
  • 1 teaspoon coarse sea salt (add more, if desired)
  1. Make a batch of the Chili Chocolate, by melting all of the ingredients together in a saucepan over low heat, about 1 minute.
  2. Prepare a mini cup cake pan with liners.
  3. Pour 1-2 teaspoons of the melted chocolate mixture into each cup.
  4. Refrigerate for at least 30 minutes until set.
  5. In the meantime, mix all of the ingredients for the Chestnut Filling by hand in a mixing bowl.
  6. Place about a teaspoon of the chestnut filling on top of the set chocolate in each cup.
  7. Pour another 1-2 teaspoons of melted chocolate over top and refrigerate again until set.











The SABH is brought to you by 84th & 3rdThe Capers of the Kitchen Crusader, and moi, Dining With a Stud. This blog hop is open to all food bloggers.

This  hop is open from 9am 20 May 2013 – 11:59pm 27 May 2013 [AEST Sydney  time]. Please only link-up new posts published on or after 20 May.

For entry instructions, the badge and joining the fun, please check this month’s host recipe, Raw Chocolate Ganache Tart by Dining with a Stud.

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Click here to enter your link and view this Linky Tools list…

Rhubarb-Chipotle Goat Cheese Pizza, Paleo

A few days ago, I embarked on a Rhubarb recipe quest, resulting in a savory dish, Chicken a les Herbs de Provence & Savory Rhubarb, and a sweet dish, Rhubarb-Orange Frangipane Tart, as well as a Rhubarb-Orange Compote.

The compote has a unique tangy-sweet flavour, which I thought would also pair well with some goat’s cheese, which we love to enjoy.


After a lovely day outdoors exercising, walking along the banks of the Thames and mingling with the local crowd eager to soak in as much sun as possible in London, the Sunday afternoon lent itself to being rather lazy… and what better to end the day than with a pizza night treat!


The goat’s cheese, rolled in chipotle powder, provides the spicy touch to contrast with the sweetness of the compote and complement the peppery wild rocket.


I “borrowed” the pizza crust recipe from Caveman Strong, here, and added a couple of spices of my own. I’ve tried a few Paleo pizza crusts already and sadly I am not there on any, especially not the cauliflower crusts, as the taste of the cauliflower, for me, is too strong, and the texture is never quite right. However, this coconut flour crust is quite good, rather neutral in flavour, and has a sort of bread-like texture, without being a thick pizza crust (which we do not like). And one of the best features of this crust is that it’s super easy to make and requires no special skills, like kneading or tossing the old fashioned dough!



Rhubarb-Chipotle Goat Cheese Pizza, Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 8
Makes one large pie, 8 slices.
  • For the pizza crust:
  • 3 eggs
  • 1/2 cup coconut flour
  • 1 cup coconut milk
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon basil
  • 2 cloves garlic
  • For the toppings:
  • Rhubarb-Orange Compote (please see link above for the recipe)
  • goat cheese, with rind, about 6 slices
  • chipotle powder
  • 3-4 bacon strips, fried/cooked, and cut into small pieces
  • 6-8 brown, button mushrooms, sliced
  • wild rocket
  1. For the crust:
  2. Preheat the oven to 180C (350F).
  3. Place a sheet of parchment paper on a pizza pan and drizzle with some olive oil.
  4. Mix all the ingredients in a food processor or electric blender until smooth. The “dough” will be a thick paste instead of dough-like.
  5. Spoon the mixture onto the pizza pan and with a spatula or spoon, spread evenly and into a round or square shape, depending on the shape of your pan.
  6. Bake for 12-15 minutes.
  7. Top with the toppings below:
  8. Roll a large slice of the goats cheese in the powdered chipotle.
  9. Cut the cheese into slices, about 6.
  10. Spoon the Rhubarb-Orange Compote over the pre-cooked pizza crust, about 1/2 cup.
  11. Spread evenly on the crust.
  12. Place the goat’s cheese slices on top.
  13. Sprinkle the mushrooms and bacon pieces on top.
  14. Bake about 8 minutes until the cheese is slightly melted.
  15. Remove from the oven and add the wild rocket over top.
  16. Serve immediately.


Mexican Chilaquiles with Paleo Tortillas

Ever since I first heard of this dish, whilst watching a number of Mexican soap operas on Univision (yes, I’m actually admitting to this!), I wanted to try it. I eventually did on my first of many trips to Mexico. And it was even more delicious than I had imagined.


The Mexican culture, albeit not the cuisine, is very similar to the Spanish one. We share a language, of course, but also a lot of customs, historical phrases and similarities that unite us more than may seem possible at first glance. And although our cuisines are not alike, we do share a lot of ingredients, as does most of the civilised world, thanks to the Spaniards who brought them back to the Old World. One of these ingredients is the “jitomate” or tomato, and it’s the base for the chilaquiles sauce.


You can make the sauce with either red or green “jitomates”. In this case, I made it with red tomatoes and paprika and chili peppers, another ingredient originating in the Americas.


This dish should be spicy, however, as I do not tolerate spicy foods very well, please adjust this to your liking.


And to make this dish Paleo-friendly, I made it with Paleo Tortillas/Crepes, which are delicious, easy to make and great to  have on hand to use in Mexican dishes, as a crepe or even in the German Pancake soup, something I’ll be trying next with the extra tortillas/crepes that I have in the freezer!


Mexican Chilaquiles with Paleo Tortillas
Cuisine: Mexican
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4
Serves 4.
  • 12 red or green tomatoes, cut in half
  • 2 paprika peppers, rinsed and remove the stem and seeds
  • 2 garlic cloves
  • 2 small guindillas, or dried chili peppers
  • filtered water, if necessary
  • olive oil
  • 2 Mexican tortillas, cut into triangular pieces
  • 4 eggs
  • 1 medium onion, finely chopped
  • 1-1 1/2 cups of chopped cilantro, plus some extra for garnishing
  • lime juice
  • White Mexican cheese or goat’s cheese
  • 1 medium, ripe avocado, diced
  1. Preheat oven to 200C (approx. 390F).
  2. Place the tomatoes (cut side down) and the paprika peppers in an oven proof dish.
  3. Roast on the upper tray for about 40 minutes, turning over the peppers, about half way through.
  4. (If your dish is not large enough, like mine is not, you’ll have to do this in two times.)
  5. Remove from oven and allow to cool completely.
  6. Peel the tomatoes and peppers and place the pulp into the electric blender or food processor.
  7. Add the garlic cloves, cilantro and the guindillas/chili peppers and blend until smooth.
  8. Add some filtered water if the paste is too thick. You want to achieve a smooth tomato sauce that is not liquid, however.
  9. Set aside.
  10. In a frying pan, heat about 1-2 tablespoons of olive oil.
  11. Saute the tortilla pieces, just long enough to warm up and stiffen a bit.
  12. Add the tomato sauce over top and mix well.
  13. Crack the eggs over the mixture and cook over medium heat, until the eggs are done to your liking.
  14. Serve onto plates.
  15. Garnish with chopped onion, more cilantro, Mexican white cheese (or goat’s cheese), and diced avocado and a drizzle of lime juice.
  16. Serve immediately.

Paleo Mexican Tortillas or Crepes

While I would love to claim that I created this recipe, I did not. The only thing I’ve done on my third try is add some flaxmeal, which makes it a bit more spongy and add a nutty flavour. However, both my version and the original recipe are wonderful the same day, freeze well, and are great heated up in a plain saucepan, when ready to use.


This recipe also makes great crepes or enchiladas… so yes, thank me for bringing it to your attention, if you haven’t already found it! 😉  These tortillas are soft and pliable and are delicious with Mexican dishes with the cumin. However, if you’re using it as a dessert crepe, omit the ground cumin, unless it’s complementary to the flavours of your dessert.


I’ve doubled the original recipe* to make more tortillas and freeze them. And although it may seem like a lot of egg whites (and yes, it is), it’s great to make these in advance and have them on hand for a delicious Mexican chilaquiles breakfast or lunch dish, for example.


(*I apologise for not linking to the original recipe, but I wrote this down in my recipe notebook and later never wrote down the source. However, if you do an internet search, you will find a number of Paleo sites with the same or similar versions of this recipe. )

Paleo Mexican Tortillas or Crepes
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6
Makes 6, 8-inch tortillas or crepes.
  • 2 cups egg whites
  • 1/2 cup coconut milk
  • 1/2 cup coconut flour
  • 2 tablespoons flaxmeal (can be omitted)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse sea salt
  1. Mix all ingredients in a food processor or electric blender until smooth.
  2. Place a frying or sauce pan over medium heat until well heated.
  3. With a paper towel, oil the bottom of the pan.
  4. Remove the pan from the heat and spoon in enough of the tortilla/crepe mixture to cover the bottom in a thin, even amount.
  5. Place the pan back over the heat and cook for about 2 minutes before turning over with a spatula.
  6. Cook on the other side for another 2 minutes.
  7. Repeat on each side if necessary. (The tortillas should be slightly browned on both sides and fully cooked, but not burned, of course.)
  8. Repeat with the rest of the dough until all is used.
  9. Makes about 6, 8-inch tortillas/crepes, which are spongy and pliable.

Rhubarb-Orange Frangipane Tart, Paleo Tart Crust & Rhubarb-Orange Compote

Well, you’ve hit the jackpot today! There are actually three recipes in today’s post. 😉

I wanted to steer away from the traditional rhubarb-strawberry crumble recipe and decided to make a frangipane tart instead. Of course, I kept the entire dessert Paleo-friendly, thereby creating a Paleo tart crust, Paleo compote and Paleo frangipane.


It may seem like a lot of work and a lot of time; however, aside from all the cleaning of utensils, blender and bowls, in reality this recipe is quite easy to make, all three components of it.


The tangy rhubarb is complemented by the sweet frangipane and the compote.


While the crust is rather neutral in keeping with a regular flour tart base.


Additionally, the compote can be used as a sauce base for a different type of pizza: Rhubarb-Chipotle Goat Cheese Pizza, added to a smoothie, as a spread or eaten by the spoonful!



Oh, and PS: this tart passed the “husband taste test”.. and the husband is a very picky dessert eater mind you…

Rhubarb-Orange Frangipane Tart
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 6-8
Makes one 9-in tart.
  • For the Rhubarb-Orange Compote:
  • 1 cup chopped rhubarb (about 2-3 stalks, cut into 1-inch pieces)
  • 2 oranges, peeled
  • 1/2 cup orange juice
  • 3 tablespoons raw honey
  • 1/2 vanilla pod
  • 1 cup filtered water
  • 1 tablespoon balsamic vinegar of Modena
  • For the Tart Crust:
  • 1/2 cup ground almonds (almond flour)
  • 2 eggs
  • 1/4 cup coconut oil
  • 2 1/2 tablespoons raw honey
  • 1/2 cup coconut flour
  • 1/4 teaspoon coarse sea salt
  • For the Frangipane:
  • 1/3 cup coconut oil or butter, melted
  • 3 eggs
  • 1 3/4 cups ground almonds
  • zest of one orange
  • 1/3 cup raw honey
  • 2 stalks rhubarb, cut into 1-inch pieces
  1. For the Rhubarb-Orange Compote:
  2. Place all of the ingredients, except the vinegar, in a pot and simmer until the rhubarb is cooked, about 10 minutes.
  3. Remove from heat.
  4. Add the balsamic vinegar and mix well.
  5. Set aside or place in a container and refrigerate. Makes about 2 cups.
  6. For the Tart Crust:
  7. Preheat oven to 180C (350F).
  8. Place all of the ingredients in a mixing bowl and knead with hands until a dough is formed.
  9. Place the dough into a tart pan and with hands spread evenly on the bottom and sides.
  10. Poke the bottom with a fork randomly.
  11. Bake for 10 minutes and remove from oven.
  12. For the Frangipane:
  13. Preheat oven to 180C (350F).
  14. In a blender, beat until smooth the coconut oil, eggs, honey and orange zest.
  15. Add the ground almonds and mix well.
  16. Pour evenly into the cooked Tart Crust.
  17. Place the rhubarb pieces into the frangipane in desired design.
  18. Bake for 40 minutes until the frangipane is dry.
  19. Pour about 1/2 cup or slightly more of the Rhubarb-Orange Compote over top and bake an additional 5 minutes.


Chicken aux Herbes de Provence & Savoury Rhubarb

It’s rhubarb season and I’m embarking on using this colourful vegetable in savoury and sweet dishes. Its tangy or tart flavour makes for an interesting contrast, especially in this recipe.


To counterbalance the tanginess, I used sweet orange juice and orange pieces, plus I incorporated white potatoes. I know many of you on Paleo do not use the potato at all; however we do eat it occasionally. If you do not want to use it, another mild-flavoured tuber can be substituted.


The chicken comes out tender and juicy even with the longer cooking time due to the marinade. In fact, I ate the leftovers for breakfast the following day; and even after heating it up in the microwave (yes! horrible of me!), it was still not dry.


I hope you give it a try…and also embark on experimenting with this interesting vegetable.



Chicken aux Herbes de Provence & Savoury Rhubarb
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Serves 2-3.
  • 1 kilo (approx. 2 lbs) chicken pieces (I used thighs)
  • 1/2 cup olive oil
  • 1 head garlic
  • 1 1/2 teaspoon coarse sea salt
  • 1 teaspoon black peppercorns
  • 2 tablespoons herbs de Provence
  • 1/3 cup orange juice, freshly squeesed
  • 1 whole orange, sliced thinly, reserve a few slices for garnishing
  • 3-4 large potatoes, peeled and cut into small pieces, or diced
  • 3 stalks rhubarb, rinsed and cut into 1 1/2 inch slices
  1. For the marinade, prepare the night before or early in the morning:
  2. Rinse the chicken pieces and set aside.
  3. Peel the garlic cloves; and using a mortar and pestle, ground all of them. (To make the task easier, I cut them in half lengthwise, so they do not “jump” out of the mortar, as I’m grinding with the pestle.)
  4. Add the sea salt and pepper and crack until small pieces are formed.
  5. Add the herbs, olive oil and orange juice and mix well. (If your mortar is not large enough, transfer to a bowl or plastic bag, which you’ll use later to store the chicken in the fridge for marination.)
  6. Transfer the chicken pieces to a plastic bag, large enough to hold all the pieces and the marinade.
  7. Pour the marinade into the bag as well, seal, and refrigerate overnight or for at least 4-5 hours.
  8. Cooking the dish:
  9. Preheat the oven to 180C (350F).
  10. Place the potato and rhubarb in an oven proof cooking dish.
  11. Place the chicken pieces on top of the vegetables.
  12. Pour the marinade over the chicken and the vegetables.
  13. Bake for 40-60 minutes, turning the chicken over occasionally, until the chicken is done and the potatoes are tender.
  14. About half way through, add the slices of orange, and continue cooking.


Roasted Sesame Baby Courgettes

We bought some baby courgettes on our last shopping trip and I finally got around to using them. They are a lot more fun to cook with than the regular sized zucchini and make for a great side dish or an accompaniment for breakfast too!


This recipe couldn’t be easier to prepare and make, so it’s perfect if you’re in a hurry for a quick side dish.


Ready for the oven

We ate our baby courgettes with oven-roasted trout (I’ll post a recipe for that soon… I keep forgetting to do so) and pan-seared shrimp.


Served with baked trout and pan-seared shrimp

Roasted Sesame Baby Courgettes
Recipe Type: Side Dish
Cuisine: Mediterranean
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 15-20 baby courgettes (baby zucchini)
  • 3-4 cloves garlic, sliced lengthwise or minced
  • olive oil
  • coarse sea salt, to taste
  • 1 tablespoon sesame seeds
  • 1 teaspoon cumin powder
  • juice of 1/2 lime
  1. Cut the bottoms (not the tops, where the flower would be) off the courgettes and slice in half lengthwise. (The reason I cut the bottoms is that if the courgette is starting to ripen and possibly rot, it’s an easy way to tell, since you are not peeling them.)
  2. Place them in an ovenproof dish, large enough so that they are spread out and not overlapping too much.
  3. Drizzle with olive oil (about 1 tablespoon or some more).
  4. Sprinkle with sea salt, sesame seeds and cumin powder.
  5. Squeeze the juice of half a lime overtop.
  6. Toss to mix well.
  7. Bake at 180C (350F) for about 25-30 minutes, until tender, stirring occasionally.


Salted Chestnut “Sugar” Cookies (Egg Free)

Don’t let the name fool you! These cookies are refined sugar free and better than the “original” sugar cookie. In fact, they are so good, I won’t tell on you if you eat the dough raw!…..


They are quick and easy to make; and if you’re in a hurry, skip the fridge step and bake. (Refrigeration, however, helps the cookies hold their shape.)


So, what are you waiting for? Go, give them a try!



As a NOTE: Chestnut flour tends to make things a bit “browner” or darker. I baked my cookies on the bottom rack of the oven to try to keep them lighter. However, if you want them even lighter, do the same, and place something (like another cookie sheet) on the top rack to avoid the direct heat from hitting the cookies.

Salted Chestnut Cookies
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 15
Makes about 15 cookies.
  • 1 cup chestnut flour
  • 1/2 cup coconut oil, solid and packed
  • 1/4 cup raw honey
  • coarse sea salt
  1. Place the chestnut flour, coconut oil and honey in a mixing bowl.
  2. Knead with hands until a soft dough is formed and all the ingredients are well incorporated.
  3. Place the ball of dough on a piece of plastic foil.
  4. Roll into a sausage, about 1 1/2 inches (about 4cm) in width.
  5. Refrigerate for at least one hour.
  6. Preheat the oven to 180C (350F).
  7. Cut the dough into 1/2 inch (approx 1 1/2 cm) slices.
  8. Drizzle with coarse sea salt.
  9. Bake on the bottom rack of the oven for about 4 minutes.
  10. Remove from oven for the next step:
  11. With a fork, create a “mesh” imprint on each cookie.
  12. Return to the oven and bake an additional 4-6 minutes until golden brown.
  13. The cookies will be very soft to the touch straight out of the oven.
  14. Allow to cool at room temperature to harden before serving.


Paleo Sesame Hamburger Buns 1.0

I’m calling this recipe “1.0” because I have another one under development as well. These buns are a spin-off of my Chestnut-Almond Bread, and are light and spongy.


I would like achieve a more “flaky” style hamburger bun though (if possible), and I hope that will be version “2.0”. 😉 So, stay tuned for more…


In the meantime, these are even delicious as a side roll. The combination of flours actually creates a nice blend of flavours, with none of them really standing out, and allowing the sesame seeds to be the star here.


Paleo Sesame Hamburger Buns 1.0
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes 6, 4-inch buns.
  • 3-4 whole eggs, equalling 3/4 cup
  • 3/4 cup coconut or almond milk
  • 1/4 cup ground cashews (or ground almonds will also work)
  • 1/4 cup + 2 tablespoons chestnut flour
  • 1/4 cup ground arrowroot powder
  • 5 tablespoons coconut flour
  • 3/4 teaspoon coarse sea salt
  • 1 teaspoon baking soda
  • sesame seeds
  1. Preheat oven to 180C (350F).
  2. Prepare a cookie sheet with a piece of parchment paper.
  3. In a blender, pulse the eggs and milk until smooth.
  4. Add the ground cashews and pulse again until well blended and smooth.
  5. Transfer the mixture to a mixing bowl.
  6. Add the rest of the ingredients and mix well by hand.
  7. The dough will become sticky, yet pliable.
  8. Place the dough on the cookie sheet, by large spoonfuls. (For thick buns, make the rounds smaller and higher; for thinner buns, make the rounds larger and less high.)
  9. If necessary, make them rounder with your hands.
  10. Sprinkle sesame seeds over each bun.
  11. Bake for 20 minutes.
  12. (Depending on the size of the cookie sheet and the buns, you may have to do this in two batches.)
  13. They can be eaten right away or stored in the fridge and “roasted” in a saucepan the next day.
  14. They can also be frozen, defrosted and “roasted” or “toasted” when ready to be used.


Chestnut-Cashew Chili Chocolate Chip Cookies

These are delicious, if I may say so myself! Really, they are. But I’ll let you be the judge, when you make them. The recipe is also a good starting point for experimenting with other flavourings and nut flour combinations.


If you don’t like the Chili Chocolate Chips, make them without the chili, and add more honey to the cookie mixture. I personally like the sweet-spicy combo, as it provides an interesting and unexpected surprise in every bite!



Chestnut-Chesnut Chili Chocolate Chip Cookies
Recipe Type: Dessert
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 16
Makes 12
  • 3 eggs
  • 1/2 cup coconut oil, solid
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1 teaspoon vanilla extract
  • 1 cup ground, raw cashews (or ground almonds)
  • 1 1/2 cups chestnut flour
  • 2 tablespoons coconut flour
  • 2 tablespoons raw honey (add more if you prefer sweeter cookies)
  • 1/3 heaping cup of chili chocolate chips*
  1. Preheat oven to 180C (350F).
  2. In a mixing bowl, with a hand whisk beat the eggs, coconut oil, vanilla extract and sea salt until smooth.
  3. Add the baking soda, honey and flours and knead with hands until all ingredients are incorporated.
  4. Add the chocolate chips and mix well.
  5. Place on parchment lined cookie sheet in spoonfuls, about 1 1/2 inch wide.
  6. Press down with fingers, so that the cookies turn out “flatter” and “rounder”.
  7. Bake for 10-12 minutes.
  8. The cookies will be very soft to the touch right out of the oven.
  9. Allow to cook and harden before eating.
  10. They can be stored in the fridge for up to 4-5 days.


Chili Chocolate

It is known that the Mayans used to drink their chocolate with chili and unsweetened. The word “chocolatl” means “bitter drink”; and there’s evidence that it dates from about 2000 years BC! The original drink was the fermented, roasted and ground beans of the cacao.


It was the Europeans who later added refined sugar and milk to create the chocolate drink we know today. Unfortunately, the old traditions of the “bitter drink” seem to be lost even in the areas where the Mayas lived, as most of the world has developed a sweet tooth. But now, with cacao butter being more readily accessible, we can somewhat replicate this beverage in our own homes!

Personally, I love dark, bitter chocolate and enjoy making my own. This recipe includes chili powder, but you can omit it and add other ingredients as you like, for example, cinnamon, vanilla, nutmeg, dried fruit pieces, nuts…whatever strikes your fancy! You can create chocolate “candy”, bars, “chips” or drink it alone or with some coconut or almond milk….


If you prefer no sweetener at all, omit the honey. I’ve made it with and without, depending on the recipe with which I’m using the chocolate.

It chills nicely and keeps its form, but starts to melt quickly in warm temperatures. So, beware with handling it and getting chocolate fingers. 😉

Try this Chili Chocolate with my Chestnut-Cashew Chili Chocolate Chip Cookies (that’s a lot of C’s… ) for a great combination of sweet, spicy and healthy!


Chili Chocolate
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Makes about 2 cups of “chips”.
  • 1/2 cup grated cacao butter
  • 1/2 cup coconut oil, solid packed
  • 1/2 cup raw 100% cacao powder
  • 1/4 cup raw honey
  • 1/2 teaspoon chili powder
  1. In a saucepan, pour all the ingredients, except the chili powder.
  2. Over low heat, cook until the coconut oil and honey are melted, about 1-2 minutes.
  3. Mix well to ensure all the ingredients are homogenised.
  4. Remove from heat.
  5. Allow to cool, then add the chili powder and mix well.
  6. Pour into candy molds; or for rustic chips: pour onto a piece of parchment paper.
  7. Roll it up and freeze overnight.
  8. The chocolate will break into pieces as you open the parchment paper.
  9. Break into smaller pieces should you prefer.


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