Paleo Cinnamon Rolls

Dough:
2 Eggs
1T Honey
1/4C Coconut Oil, firm
2 1/2C Blanched Almond Flour
1/2t Sea Salt
1/2t Baking Soda

Filling:
2T Coconut Oil, melted
2T Cinnamon
3T Honey

Glaze:
1 Can Coconut Cream
1/8C Honey
1t Vanilla

Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, use a hand mixer to incorporate eggs, honey and coconut oil. Add almond flour, salt and baking soda. Mix until well combined.  Dump dough onto a piece of parchment paper. Place another piece of parchment on top and toll dough into a rectangle shape about 1/4-1/2 inch thick. In a small bowl, combine the Filling ingredients. Spread filling over the rolled out dough. Roll up the dough starting at the edge nearest you (the longer side of the rectangle) Using a sharp cutting knife, cut individual rolls about 1 to 1.5 inches thick. Place them on parchment lined baking sheet. Bake for 15-20 minutes until golden brown. While baking, mix the Glaze ingredients in a small bowl with hand mixer. Remove rolls from the oven and drizzle with the glaze. Serve warm and enjoy!

Easy and Delish 5 min Chocolate Mousse

Prep time: 5 min
Serves 2-4 depending on your desired serving size

Place all ingredients in food processor and process until smooth:
1 (14oz) can of Full Fat Coconut Milk - I use Trader Joe's Coconut Cream :) This is the kind I buy!
2T Honey
2T Peanut Butter (Or Almond or Cashew Butter)
2T Unsweetened Cocoa Powder or Raw Cacao This is the kind I buy!
1t Vanilla Extract

Serve immediately or place in refrigerator for soft mousse later or the freezer for a harder, ice cream-like consistency.

*Important note: Upon purchasing coconut milk, do not jostle can. Place it in refrigerator and refrigerate for 12-24 hours. This hardens the cream on top. If you fail to do this, you will have a very runny dessert. It will not be moussey :-/ As a Plan B, just stick it in the freezer to harden and then pull it out 5-10 min before it will be eaten. It will be more of an ice cream consistency.