I love to serve fancy breakfasts for my family during the holidays! We usually eat what I call “Happy Yummy Goodness” on Christmas morning, but I served these Chocolate Pistachio Paleo Sweet Rolls a few days ago. Yum! Isn’t it nice to be able to serve decadent baked goods that are actually good for you?
Believe it or not, this dish is full of fiber, protein, healthy fats, and other healthy nutrients. Almost all of the ingredients provide some kind of benefit for your body! The dark chocolate has antioxidants and neurotransmitters. The nuts have protein, minerals, and essential fatty acids. The coconut flour has fiber, and along with the coconut oil, helps you process carbs. Egg whites are a great protein source! I think your tongue will be happy, too!
Before we get to the recipe for the paleo sweet rolls, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
For the Filling:
- 1/4 Cups Roasted, Unsalted Pistachios
- 1/4 Cups Extra Dark Chocolate Chips or Paleo Chocolate Chips
- 1/4 Cups Dried Cranberries
- 1/4 Tsp Sea Salt
- 3 Tbsp Maple Syrup
Place all of the ingredients in your food processor and run it on high until they make a crumbly paste. The chocolate chips will probably melt a bit in this process. Set aside until you’re ready to use this.
For the Bread:
- 2 1/4 Cups Cashew Meal (Trader Joe’s has it, or you can use Almond Flour)
- 3 Tbsp Potato Starch
- 1 Tbsp Coconut Sugar
- 1/2 Tsp Sea Salt
- 1 Tsp Baking Soda
- 1/3 Cup Coconut Oil or Butter
- 2 Eggs
- Coconut Oil Spray
- 1/4 Cup Maple Syrup
- 2 Tbsp Roasted, Unsalted Pistachios
- 2 Tbsp Dried Cranberries
- 1/4 Cup Maple Syrup
- 1/4 Cup Extra Dark Chocolate Chips or Paleo Chocolate Chips
Mix together dry ingredients in a medium sized bowl. Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.
Place the dough in the refrigerator while you whisk your egg whites. Whisk them until they’re just a little foamy. Combine the dough with the egg whites. This is a lot like biscuit dough, but it will be wetter than most traditional recipes.
Spread the dough out onto a large piece of parchment paper. Make it the shape of a rectangle. Gently sprinkle the filling over the top of the dough, then roll it up. Use the parchment paper to make your roll. It doesn’t have to be perfect!!!
Place your rolled dough in the freezer and prepare your 8×8 glass dish. Spray it liberally with coconut oil, then pour the maple syrup on it. Preheat the oven to 350 degrees F.
Once your dough has been in the freezer long enough to set (about an hour) cut it into slices, and arrange the slices in your prepared pan. Here’s a picture:
Bake for 23-28 minutes, or until it’s set on the top and starting to turn light brown on the sides and bottom. Let it cool for a few minutes, before turning it onto your serving platter. It should come out easily if you sprayed the pan with lots of coconut oil.
Top the paleo sweet rolls with pistachios and cranberries. Melt the chocolate chips and maple syrup together in the microwave or on the stove top. Drizzle the chocolate syrup over your sweet rolls. Serve warm and enjoy!