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Wednesday, February 11, 2015



This recipe is a Paleo recreation of traditional Sex in a Pan, which is layers of pudding, cream cheese and whipped cream stacked on a sweet crust. I changed the ingredients to be dairy-free and grain-free, but still accomplished six layers of decadence!
I don’t know where the name originates, but the first time I came across a recipe for Sex in a Pan was Chocolate-Covered Katie’s version. I immediately resolved to make a Paleo iteration sweetened only with dates and bit of honey, and yet preserve amazing taste. Developing my version was quite an adventure: more than an hour was required to put together the layers! I was worried that the textures would simply fail (would layers upon layers of dessert goo really work when it came to slicing and eating?) but with the addition of palm shortening, the chilled final result is actually quite firm.
When I served the first slice to the best taste-tester a girl could ever have, I crossed my fingers and waited for the verdict. Which turned out to be… “Oh, babe! You nailed it. But what the hell is this?” Ha, it was a success but nothing else is quite like Sex in a Pan, especially Paleo Sex in a Pan! ;-) If you’re wondering why there’s some pieces missing from the pan in the photos, it’s because I couldn’t bear to stop and photograph it before sampling! Particularly good with a glass of icy black coffee.

Paleo Sex In A Pan

Ready to experience Sex in a Pan?
Paleo Sex in a Pan
Serves 16
This is the Paleo version of the unrepentant dessert Sex in a Pan, which may get its name from its SIX layers, or may get its name because it's awesome.

Prep Time
1 hr 30 min
Total Time
1 hr 30 min
  1. CRUST
  2. 1 1/2 cups pecans
  3. 3/4 cup dates
  4. 4 tbsp coconut oil
  6. 2/3 cup cashew butter
  7. 1/3 cup palm shortening
  8. 2 tsp apple cider vinegar
  9. 1/2 tsp lemon juice
  10. Pinch salt
  12. 2/3 cup arrowroot flour
  13. 1/2 cup coconut flour
  14. 1 cup coconut milk
  15. 2 tbsp honey
  16. 1 tsp vanilla extract
  18. 1/2 cup coconut milk
  19. 1/2 cup palm shortening
  20. 1/2 cup cacao powder
  21. 2 tbsp honey
  23. 1/2 cup palm shortening
  24. 1/4 cup coconut milk
  25. 2 tbsp honey
  27. Grated chocolate, at least 80% cacao
  1. To make the crust, roughly chop the pecans then pit and chop the dates. Load both into a food processor and pulse until ground but still crumbly. Transfer to a bowl and work in the coconut oil, then press the sticky mixture into a single smooth layer at the bottom of a square 8x8 cake pan.
  2. Transfer to the refrigerator to chill while you begin the second layer. To make the second layer, combine its ingredients very well in a medium mixing bowl. Spoon over the chilled crust, smoothing as much as possible with the back of a spoon. Place the pan back in the fridge.
  3. To make the third layer, mix its ingredients together in a mixing bowl and then spoon over the chilled, hardened second layer. Smooth as much as possible, then chill.
  4. Add the fourth layer by combining its ingredients and then layering it into the pan in the same way as the previous layers.
  5. For the fifth layer, mix the palm shortening, coconut milk and honey with a hand mixer until very smooth and spoon over the chilled fourth layer.
  6. Before placing the pan back into the refrigerator after adding the fifth layer, grate very dark chocolate over the top to the depth of your preference. Chill the pan for an additional half hour or more, then slice with a sharp knife and serve.
  1. The layers may seem fiddly but the technique is so simple once you're in the thick of it: just mix the ingredients, spoon into the pan and chill!

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