Coconut Stuffed Chocolate Crepes with Chocolate Sauce (Gluten free, Paleo, AIP, Vegan)


As kids we were always taught at home that if you have nothing good to say then don’t say anything at all.  And that’s what I have always practiced. Why is it so hard then for some others to do the same? OK you might be thinking that someone actually might have said something nasty to me. Well, thankfully no that wasn’t the case.  I was browsing through someone else’s blog when I happened to see some nasty comment there which got me pretty irritated. I mean, really? …this person was reprimanding the blogger for being so verbose and for going on and on with her story before coming down to the recipe!  I felt like giving this commenter a peace of my mind! “Hello! First of all, You are here because you want a free recipe. Second of all, this blog is that blogger’s own space and she can write whatever takes her fancy! And third of all, why couldn’t you just leave if you found it too hard to scroll down past her story to look at the recipe!” OK end of rant.

OK now that’s off my chest, how are y’all doing? Hopefully enjoying the new year and not complaining about the weather too much.  We have been having too many snow days and too many days off from school. And I actually enjoy that! Yes since I don’t work any more, I enjoy having my kids and husband around during the week. If feels almost like weekends!

So the other day when they had yet another school closing, I decided to make something special for breakfast. Since I was planning to try making these grain free crepes for myself, I decided to make it for everyone.  Crepes filled with shredded coconut is a Keralan breakfast dish and I have posted the recipe of this traditional dish called as Mutta Pathiri before.  Now since I cannot do flour or eggs, I decided to come up with this grain free version. I have been experimenting for a while and the one I made last week was really really good! I decided to use a mix of cassava and water chestnut flour for the dough. I added a bit of carob to the dough to make it ‘chocolatey’ and then I made this dreamy, wicked good ‘chocolate’ sauce that is dairy free and refined sugar free and also free of corn starch. Just yum! And this combination of all three – the crepes, shredded coconut and the chocolate sauce was just heavenly! It felt like dessert!  I served them with some cherries on the side and they were yum yum good 🙂

Btw, let me be clear. These crepes are NOT like your traditional crepes where the batter is a liquid. Well things have to change when you are in ‘grain free, dairy free and egg free’ zone! So these are actually made from a dough (yes dough not batter) where you have to roll the dough to make the crepes. So these crepes are not as soft as a traditional crepe which have eggs and baking soda in them. But once you pour the heavenly chocolate sauce over them, you will find them just like crepes! Ok now that’s clear, here’s the recipe for you! Let me know how you like it!

Bringing this recipe to the Paleo/AIP recipe roundtable this week hosted by Phoenix Helix. 

Coconut Stuffed Chocolate Crepes with Chocolate Sauce (Gluten free, Paleo, AIP, Vegan)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 3-4

Chocolate Crepes stuffed with maple flavored shredded coconut and with a drizzling of chocolate sauce! Grain free, dairy free, egg free and nut free!


    For the stuffing:
  • 3/4 cup freshly grated coconut or frozen grated coconut or shredded coconut
  • 1 tbsp maple syrup
  • pinch salt
    For the chocolate sauce:
  • 2 tbsp coconut milk full fat
  • 2 tbsp palm shortening
  • 1/8 tsp sea salt
  • 1 tbsp maple syrup
  • 2 tsp carob powder or cocoa (use carob for AIP)


    Making the dough for the crepes:
  1. In a large mixing bowl, add all the dough ingredients except the hot water. Mix everything using a spatula. Then slowly add the hot water 1/2 a cup at a time and mixing slowly until all of the mix is wet. (You don't need to use all of the hot water). Now use your hands to form a really smooth dough. Add the extra olive oil to further make the dough smooth and non sticky. Keep dough covered aside.
  2. Now make the stuffing by heating the shredded coconut in a pan for 2 mins and then adding the maple syrup and salt. Turn heat off and keep aside.
    For the chocolate sauce:
  1. In a small pot, add all the sauce ingredients and heat on low heat until everything is well blended and becomes the consistency of sauce.
  2. Now for making the crepes, place a heating pan on the stove to heat. Divide the dough into 8 portions and make balls of those. Take each ball and place between two parchment sheets to roll into a round shape about 4-5 inches in dia. rolling it as thin as possible.
  3. Place the crepe onto the hot pan and cook on both sides, about 2-3 mins on each side on low to med heat. Transfer to a plate.
  4. Assemble the crepes together by placing about 1 tbsp of the coconut mixture in the center and then rolling them. Pour chocolate sauce on top!


I like to keep things less sweet. However if you like your stuffing to be really sweet, add more maple syrup than what is suggested above

Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

This weekend is Sankranti, which is a festival celebrated all over India, albeit in different ways. This festival marks the sun’s transit into the Makara (Capricorn), marking the end of the month with the winter solstice and the start of longer days.  As with all festivals, various feasts are prepared for Sankranti too. In western India where I grew up, families make a sweet called as Til ladoo or Til Chikki using sesame seeds and jaggery and these are shared with neighbors and friends.

So being Sankranti and all, I decided to make a sweet dish too today. I decided to just call it Chocolate Halwa! I struggle to name my creations since they are usually some kind of fusion dish. Most of the times they are based on some original Indian dish where I then have to come up with variations in order to make them compliant with my diet.  And if this is not the first time you have come to my blog, then you will surely know what my diet is – I am grain free, dairy free, egg free, refined sugar free and night shade free! I am basically on an AIP diet with some ‘reintros’, mainly spices and cashew nuts. Thank you for your sympathies. Usually that is the reaction of most people when I tell them about my diet. They feel sorry for me. But you don’t need to. Seriously, I am doing quite well. And most importantly, it has been helping me to keep my inflammation levels down. And then of course my passion for cooking and baking comes in handy since I somehow manage to come up with dishes that I can continue to enjoy even on this diet 🙂

Today’s recipe is also a similar creation. Water chest nut flour (called as singhare ka atta)  is a prime ingredient in my pantry now. I make parathas with it and also make sweet potato pancakes with it.  I regularly also make singhare ka halwa, which is a traditional indian sweet dish usually eaten during religious fasting periods since it is made from water chest nut flour (singhare ka atta) which is grain free.  I make a dairy free and refined sugar free version of it and enjoy it often. It helps me with my cravings for indian desserts! The thing about most indian desserts (at least the ones I love) are the ones that are served warm – like payasam/kheer or puddings, gulab jamun, halwa and jalebi.  Gosh, just talking about all these is making me drool 🙂

For all of these I have now a version that is paleo and AIP – sweet potato gulab jamun, tapioca pudding, papaya halwa and singhare ka halwa!  So life is good! And then today I added another one to my repertoire – where I decided to make a ‘chocolate’ halwa!  I am not sure if fudge is the right word to use for halwa but I couldn’t think of any other dessert in the western world that could compare to this dessert. Halwa is usually made from wheat flour, with a lot of sugar, ghee and milk and in most cases also topped with nuts. The consistency of halwa is somewhere between a fudge and a pudding. It is a little softer than a fudge and a little more firm than a pudding.  And when had warm, it is simply delicious!

So going back to my chocolate halwa, all I did was add some carob(you can add cocoa too) to my water chestnut fudge recipe. And then I decided to set it in a pan by refrigerating it so that I could cut into fudge like squares. My plan worked out perfectly and the chocolate halwa squares were super delicious!

Watch a quick video of this recipe:

Sharing this recipe at this week’s Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

A delicious, warm indian dessert made from water chest nut flour with chocolate flavor that is grain free, dairy free, and refined sugar free!



  1. In a kadai (wok style pan) or a broad bottom pan, add the water chest nut flour and roast it on medium heat stirring continuously. Keep roasting for around 3-4 mins on medium heat until it turns to light brown color.
  2. Now add the salt, the carob (or cocoa) and the coconut oil or the palm shortening and again stir to blend it in with the flour.
  3. Once it forms into a sticky mass (about 2-3 mins later) add the hot water, salt, maple syrup(or honey). Stir continuously till you get a smooth halwa consistency.
  4. Turn heat off and top with cashew nut pieces (if adding) and shredded coconut.

‘Fruits and Veggies’ Smoothie Bowl || Healthy Berry and Banana Smoothie ( Paleo, AIP)

Come again? A smoothie bowl? What’s that? Don’t worry, its nothing too complicated. In fact it’s the easiest way to add more fruits and vegetables into your diet! My earlier post on smoothies really talks about why smoothies are good for you and also gives you plenty of ideas to create your own smoothies. With so much variety in fruits, vegetables and super foods, sky is really the limit when it comes to creating your unique blend of smoothie! Just be bold and give different combinations a try. You may like some more than others but I guarantee you that you can never really hate any combination!

A smoothie bowl gets even better. Because now you make a large portion of smoothie, pour it into a bowl and then add various textural elements to it like – fresh or frozen fruit, nuts, dried fruit, shredded coconut etc. That way it feels like a complete breakfast or a meal. These days I have also been adding collagen peptides to my smoothies. Collagen is a great supplement that provides joint support and reduces inflammation in our body. Collagen is also great for gut health, which in turn is responsible for proper functioning of our immune systems. So for all folks who have autoimmune conditions like RA, hypothyroidism, Hashimoto’s, Crohn’s etc, consuming collagen regularly can have a positive impact on their condition.  Since I have RA, I have collagen daily – mostly in my smoothies or in my chicory latte. And the other great plus about adding collagen peptides is that it gives a real creamy and fluffy texture to the smoothie. Love that!

This recipe is a very simple smoothie bowl with a mix of fresh and frozen fruits with some hidden veggies! Yes I really love adding veggies into smoothies since you cut down on the sugar content (yes, some of us cannot tolerate even fruit sugars in higher amounts sadly, me included!). And my kids finish the smoothie without even guessing that so many vegetables went into them! This particular one is the one that I make most often! You cannot go wrong with berries and bananas! The predominant flavors being of berries and bananas, its really convenient to sneak in a couple veggies here! My favorites to add in smoothies are celery, zucchini and cauliflower.  Have you ever tasted raw zucchini? It is so yum!

As I avoid most nuts being on an AIP diet, I have not added nuts here. But if you are not on AIP, you could add walnuts or almonds for a crunch factor! I add those when I make these bowls for my kids.

Thus smoothie bowls are my ‘ go to’ for breakfast, snack or dessert because of these five reasons:

  1. They are quick to make – you need just a blender!
  2. They are nutrient dense – you can add a variety of vegetables and fruits
  3. They are delicious – they almost feel like dessert!
  4. They do not have any added sugars
  5. They are satisfying yet they are light on the stomach

Bringing this healthy and delicious smoothie bowl to the Paleo AIP Recipe roundtable this week hosted by Phoenix Helix.

'Fruits and Veggies' Smoothie Bowl || Healthy Berry and Banana Smoothie ( Paleo, AIP)

Prep Time: 15 minutes

Yield: 1-2

A delicious, creamy and 'nutrient dense' smoothie bowl filled with the goodness of bananas, mixed berries and vegetables like celery and zucchini


  • 1 ripe banana, peeled, sliced and frozen
  • 1 cup frozen mixed berries (strawberries, blueberries and / blackberries) thawed
  • 1 celery stalk, chopped
  • 1/2 cup zucchini chopped
  • 1 apple, peeled and sliced
  • 1 ripe kiwi, peeled and sliced
  • 1/4 cup coconut milk
  • 1/2 cup warm water
  • 1 scoop collagen peptides
    For toppings:
  • fresh banana slices
  • apple sliced thinly
  • kiwi slices
  • frozen mixed berries


  1. Add all the ingredients to a blender and blend on medium speed till creamy and fluffy - about 1 minute.
  2. Pour smoothie into a large bowl and decorate with toppings!

DISCLOSURE: This post may contain one or more affiliate links. Sometimes when you click a product link on this blog , it’s an affiliate link. This means that if you decide to buy it, I get a small commission. Your price stays the same, but your purchase helps to support this blog at the same time.

Chicory Latte (Caffeine free, Dairy free, Paleo, AIP)

Living in the New England area has its own charms.  And the severe winter is not one of them. Having transplanted ourselves to the US all the way from India two decades ago now, one would think we would be well-seasoned and ‘conditioned’ to the harsh weather.  Not me.  The only thing I like about the winter is staying indoors and watching the snow fall.  While drinking a warm, luxurious coffee latte sitting close to the fireplace 🙂

And for about an entire year, spanning two winters, I was deprived of this comfort.  My naturopath who had recommended the AIP diet to me to bring the inflammation in my body down had strongly suggested that I avoid caffeine.  Not that I was a huge coffee drinker. Just a small coffee with a dash of cream and sugar was my thing and I needed that mid-morning every day.  I used to look forward to that ritual every morning! And now I couldn’t have that anymore. I felt deprived …especially on days like today when the temperature outside was in the single digits!  Yikes!

So how did I survive two winters that way? Don’t ask – just lots of hot green tea and herbal teas. They gave me the warmth my body needed but could not satisfy my ‘latte’ craving.  And then I heard about chicory. Somewhere on one of the social media sites, someone talked about chicory tea and how it was quite similar to coffee. I did some quick research online and found out that chicory root did not have the harmful effects of coffee.  Instead it has a lot of benefits. Chicory is beneficial in reducing stress and anxiety, boosts immune  and digestive systems and also provides relief from arthritis pain1.

I thought why not give chicory a try! Within two days my Amazon prime delivery had chicory in it. And then a few experiments later, I discovered my craving quenching, soul-satisfying latte! This was a latte to beat all lattes!  And you could make it in the comfort of your home!  So the first time I made this , I used coconut milk for the ‘cream’ part.  After enjoying this latte for several weeks, one day I decided to be a barista and used my hand blender to froth it up. Oh babe, now you got me hooked completely!  Who needs the $5 latte when you can make yourself one in 10 mins! And then one day I decided to add some carob to it to impart a ‘chocolatey’ flavor.  And that took it over the top! Carob gives it a richness and although I love it, I don’t like to always add it. But that was an option for days when I needed that something extra special!

Of late, I have begun substituting collagen creamer sometimes for coconut milk.  Since I mostly use homemade coconut milk, I sometimes run out of it and so I like this option of using a collagen creamer. Vital proteins’ coconut collagen creamer or their vanilla collagen creamer are both wonderful options and they provide a creamy texture and a robust, rich flavor to the latte. And I love the fact that I can bring a pack of creamer with me when I am traveling – that occasional cup of coffee that I have at airports or at a hotel can become better tasting and also a little nourishing when mixed with some collagen protein 🙂

You could also just use collagen peptides instead of collagen creamer although I recommend adding the coconut milk too in that case to give it the coconut flavor. Don’t you love it when you have options? Take my word – do try this latte recipe. You will thank me for it!  Have a wonderful, nourishing new year!

Sharing this delicious AIP latte at the Paleo AIP Recipe Roundtable this week hosted by Phoenix Helix. 

Chicory Latte (Caffeine free, Dairy free, Paleo, AIP)

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1

A delicious, creamy and comforting latte using chicory and coconut milk that is caffeine free and dairy free



  1. Pour water into the coffee maker and brew the chicory brew - For every 1 cup of water, add 1 tsp of chicory granules into the coffee filter. Alternately, you can add the chicory to boiling water and let steep for a couple mins and then strain.
  2. In a large cooking pot, pour about 3/4 cup of chicory brew and place on heat. Add the coconut milk or the collagen creamer or if using collagen peptides, add both coconut milk and the collagen. Add the maple syrup and the carob, if adding. Heat for about 1 minute and turn heat off. Using a hand immersion blender or a regular blender, blend the mixture till frothy. Enjoy hot.


You can make this latte using only coconut milk, or collagen creamer or both coconut milk and collagen peptides. Although I have stated maple syrup as optional, I strongly recommend adding it as it makes the latte so delectable! This latte tastes best with homemade coconut milk or use a good quality canned milk like thisFor instructions on how to make your own homemade coconut milk, check out this post


DISCLOSURE: This post may contain one or more affiliate links. Sometimes when you click a product link on this blog , it’s an affiliate link. This means that if you decide to buy it, I get a small commission. Your price stays the same, but your purchase helps to support this blog at the same time.


Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

A cake that is vegan , paleo and AIP too? Sounds pretty incredible isn’t it? Yes this cake indeed checks off all those boxes and plus it is quite delicious too!

So I had seen this recipe for Chocolate Fruit Cake by Southern-in-law, which looked very enticing. It was a refined sugar free and gluten free recipe. Last year I had baked an Indian Style Christmas Cake which is brown in color not due to chocolate but due to caramelization of sugar.  In India it is commonly called as ‘Plum cake’. However this year I wanted to make a paleo cake and so started looking for paleo cake recipes.  And that’s when I came across a paleo chocolate cake recipe by Otto’s Cassava flour.   I was thrilled to see that recipe since it was egg and nut free too which meant I could definitely try it.  But then the Chocolate Fruit Cake by Southern-in-law kept haunting me 🙂 Since I wanted to incorporate the dried fruits into the cake too.  So I thought ‘why not combine these two recipes?’.

That’s how this recipe came into being!  I looked at both the recipes and then doing some math in my head (since I wanted to make a small batch and since I was mixing both the recipes), I then came up with a recipe of my own, which I then wrote down on a piece of paper. I felt like I was back in my ‘pharmaceutics’ lab in undergrad pharmacy school where we used to create different formulations of medicines by changing up the proportions of the various ingredients and then testing to see which one was the best 🙂

Well, I am pleased to report out the results of my experiment.  The cake turned out great – it was a tad less sweet (which could be corrected by adding more quantity of dried fruits or by adding a little bit maple syrup). I have mentioned both those options in my recipe below. But whoa, I finally have a normal looking chocolate cake that I can eat!  I used carob powder instead of cocoa making this cake AIP compliant.  However, I decided to add some cashew nuts last minute since I have been able to re-introduce them successfully and I really wanted this cake to be a ‘Christmas fruit and Nut cake’ 🙂

Thank you to Southern-in-law and Ottosnaturals for inspiring me to come up with this cake.  I hope you like my combined version too! I cannot wait to make Otto’s Crazy Chocolate Cake original recipe along with their chocolate frosting next!

Wishing all you guys a Merry Christmas! May you have a happy and peaceful holiday season!

“For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life”– John 3:16

Sharing this AIP Christmas Cake recipe at the Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Christmas Cake || Chocolate and Dried Fruit Cake (Paleo, Vegan, AIP)

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Yield: 8-10

A delicious chocolate christmas fruit cake that is grain free, dairy free and refined sugar free!


  • 1 1/2 cups chopped dried fruit (I used a combination of dates, prunes, apricots and raisins)
  • 1 cup boiling water
  • 3/4 cup cassava flour
  • 2 tbsp carob powder or cocoa powder (use carob for AIP)
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 tsp vanilla extract
  • 1/4 cup water
  • 2 tbsp maple syrup or honey( optional)
  • 2 tbsp chopped cashew nuts (omit for AIP)


  1. About 10-12 hours before baking the cake, soak the dried fruits in boiling water. Cover and keep aside until it is time to bake.
  2. Pre-heat oven to 300 deg F. Line an 8 inch round cake dish OR a 9 inch loaf pan with parchment paper and grease it with coconut oil.
  3. In a large mixing bowl, add all the ingredients and stir with a large wooden spoon or a hand mixer to mix well. Then add the soaked dried fruit along with all the soaked water too. The batter should be fairly thick.
  4. Pour the batter onto the baking pan and place in the oven to bake at 300 deg F (or 150 deg C) for about 45-50 mins. (Check after 40 mins by inserting a knife or toothpick in the center. If it comes out clean, then the cake is done).


If you skip adding the maple syrup or honey, your cake will be less sweet than a regular christmas cake. I prefer it that way but if you like your cake sweeter, you could add the additional sweetener or you could increase the quantity of dried fruit to 2 cups. After mixing the batter, the cake has to be baked immediately. I happened to bake mine in a round cake tin but I think a loaf pan would be better for this quantity as you would get perfectly sized slices that way!