Allergy-Friendly Sex in a Pan

by Fresh Planet Flavor
10K Shares
Decadent, layered Allergy-Friendly Sex in a Pan is a memorable treat! Click to read the recipe or pin for later. | Fresh Planet Flavor

Decadent, layered Allergy-Friendly Sex in a Pan is a memorable treat! Click to read the recipe or pin for later. | Fresh Planet Flavor

This recipe is an allergy-friendly recreation of Sex in a Pan, which is traditionally 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. The cashew butter can be easily substituted for sun-butter (sunflower seed butter) and the pecans for shredded coconut to make it nut-free, too.

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 an allergy-free 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 shortening, the chilled final result is actually quite firm.

Decadent, layered Allergy-Friendly Sex in a Pan is a memorable treat! Click to read the recipe or pin for later. | Fresh Planet Flavor

Speaking of the shortening, I want to be clear that I recommend certified sustainable palm shortening for use in this recipe. While palm oil has the reputation of casing deforestation and habitat loss, organizations such as the Roundtable on Sustainable Palm Oil are working to promote sustainably-harvested palm oil so the product has as little impact on the environment as possible. With demand for palm oil set to double by 20301, it is a critical time to vote with our dollars to help these sustainable methods flourish. Our desserts will be that much sweeter.

Decadent, layered Allergy-Friendly Sex in a Pan is a memorable treat! Click to read the recipe or pin for later. | Fresh Planet Flavor

Sex in a Pan - featured

Allergy-Friendly Sex in a Pan

PinShareTweet10K Shares This recipe is an allergy-friendly recreation of Sex in a Pan, which is traditionally 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. The cashew butter can be easily substituted for sun-butter (sunflower seed butter) and the pecans for shredded coconut to make it nut-free, too. I don’t… Paleo Allergy-Friendly Sex in a Pan European
Serves: 16 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

Crust

  • 1 1/2 cups pecans
  • 3/4 cup dates
  • 4 tbsp coconut oil

Second Layer

  • 2/3 cup cashew butter
  • 1/3 cup shortening
  • 2 tsp apple cider vinegar
  • Pinch salt

Third Layer

  • 1/3 cup arrowroot flour
  • 1/4 cup coconut flour
  • 1/2 cup coconut milk
  • 2 tbsp honey
  • 1 tsp vanilla extract

Fourth Layer

  • 1/2 cup coconut milk
  • 1/2 cup shortening
  • 1/2 cup cocoa powder
  • 2 tbsp honey

Fifth Layer

  • 1 1/2 cups shortening
  • 4 tbsp honey

Sixth Layer

  • Grated chocolate, at least 80% cacao

Instructions

  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 8" x 8" 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 shortening 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.

Notes

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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205 comments

Ashleigh October 31, 2013 - 10:32 pm

Wow! Geez, that’s all I can say. Looks amazing.

Reply
Rachel November 1, 2013 - 12:12 am

Haha, what does “geez” mean? And I haven’t forgotten I owe you a guest post, eeek!

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Leida November 27, 2014 - 5:15 pm

Oh my God! where is the recipe?? I have all the ingredients and I was going to make it for Thankgiving

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Joe November 27, 2014 - 6:17 pm

I’m in the same boat. I bought all of the ingredients and now the recipe is show up on the website. An chance of getting the recipe please???

Reply
Grok Grub November 27, 2014 - 8:52 pm

Wow, what a day for the site to go down! Emailed you the recipe, too. 🙁

T Bruno March 24, 2015 - 4:30 am

Palm Shortening….is this hydrogenated fat????? Worst thing for your health and body to eat.

christine sinclair July 6, 2015 - 7:36 pm

there’s no need to hydrogenate palm oil to make shortening

Jenny November 1, 2015 - 9:33 pm

My thoughts exactly. I thought of using cocoanut oil instead? Or???

sally November 22, 2015 - 10:14 am

Palm shortening isn’t hydrogenated. It’s not like she said use Crisco. Duh.

Grok Grub November 27, 2014 - 8:50 pm

Site is having technical difficulties, just emailed you the recipe. Did you receive?

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Leida November 28, 2014 - 3:18 pm

I googled the recipe and showed up in another website. It came out awesome as usual. I made two trays. Now I have the second one for the week to indulge. Thank you sooo much.

Christy April 1, 2015 - 2:27 am

I wanted to make this cake a couple days in advance. Is Wednesday too early for a Friday night celebration? Is there anything I shouldn’t do, for example: can the cake be frozen Wednesday night and then thawed out in refrigerator Friday afternoon?
Thank you,
-Christy

Grok Grub April 1, 2015 - 10:12 pm

I think it will last until Friday, yep! Should be good as is.

Betsy Thiede February 3, 2016 - 2:15 pm

I calculated the carbs, just incase anyone was interested.. Looks like 448 carbs, and around 59.97 fiber for a net of 388.03 for the entire pan. Since 8×8 = 64 square inches.. I figure you might make 2×2 squares for 16 servings = 24 carbx per serving

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Grok Grub February 9, 2016 - 6:42 am

Ah, okay good to know.

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Dee September 15, 2016 - 10:47 pm

Yikes! Carbs too high for me, but really looked good.
Will have to work on tweaking this to bring them down.

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Heather November 1, 2013 - 11:27 pm

Any way to replace the cashew butter? Would almond butter work? We have a cashew allergy in my home. It looks amazing though!

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Rachel November 2, 2013 - 3:37 am

Heather, I haven’t tried an almond butter version, but I don’t see why it wouldn’t work really well! Might be slightly coarser in texture than the cashew butter makes it, but no less delicious.

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Sherrilee November 28, 2013 - 7:29 pm

oil and water don’t mix. How so these layer go together? How do you emulsify the shortening

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Rachel November 29, 2013 - 4:03 am

Sherrilee, a hand mixer can work wonders. 🙂

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paleoinpdx November 2, 2013 - 2:49 am

Holy dangerous! Wow, I definitely would have to make this when I have others to share it with, otherwise I can see myself getting out of control! I can’t do arrowroot, but could I use almond flour or maybe a little more coconut flour to replace it?

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Rachel November 2, 2013 - 3:40 am

Ooooh, that might be tricky! Arrowroot flour has thickening properties that I’ve never experienced with almond flour. The structural integrity of this relies on each layer being as firm as the other! I’d try 1/2 coconut flour as a starting point for experimentation. 🙂

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paleoinpdx November 2, 2013 - 3:59 am

Thanks!

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Weezie December 6, 2013 - 1:55 pm

What about using tapioca starch? To be totally honest, I’m not sure it’s Paleo, but I know it’s a thickener…

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Rachel December 6, 2013 - 4:10 pm

If you don’t have access to arrowroot flour, I’d definitely give tapioca starch a try! Happy experimenting. 🙂

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Hannah July 23, 2014 - 3:15 pm

What can I use in place of the Palm Shortening? It’s not very accessible where I am.

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Grok Grub July 28, 2014 - 1:31 am

Coconut oil might work. Not quite the same consistency but at least chills solid…

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Sigita March 11, 2019 - 10:33 pm

Any ideas for shortening substitution?

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kelly November 5, 2013 - 2:48 pm

Maybe try tapioca starch instead of arrowroot. I’ve always found they can be interchanged in most recipes I’ve tried.

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paleoinpdx November 5, 2013 - 8:25 pm

Thanks for the suggestion, Kelly, but I can’t do tapioca starch either. That and arrowroot are too starchy for me and I have to stay away from them.

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Rachel November 6, 2013 - 4:27 am

Honestly, I don’t think the arrowroot thickened it much. I had to bring in the coconut flour “big guns” to thicken it up. 😉 When I make this again, I’ll probably try leaving the arrowroot out to simplify things.

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Doris November 21, 2013 - 4:13 pm

potato starch or corn starch can be replaced for arrowroot as well

Reply
Rachel November 21, 2013 - 6:28 pm

Corn doesn’t make me feel like a million bucks, so I usually opt for something else. Potato starch, yes I bet it would work just fine!

fedandfit November 3, 2013 - 1:58 am

Incredible. Great work!

Reply
Rachel November 3, 2013 - 4:23 am

Thank you! Love your “off the menu” series, btw.

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fedandfit November 3, 2013 - 1:36 pm

Thanks, girl! It’s a fun series.

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Dana November 3, 2013 - 2:01 am

Cannot have chocolate or cocoa…do you have a recommendation for a substitute?

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Rachel November 3, 2013 - 2:36 am

It’s a different direction that chocolate for sure, but what about fruit? Maybe sub pureed banana or berries in the fourth layer + some coconut flour to thicken it (since you’re using a wet ingredient in place of a dry)?

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Dana November 3, 2013 - 12:55 pm

Thank you

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Stephanie November 17, 2013 - 2:19 am

Try carob

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Rachel November 17, 2013 - 3:29 am

Oh, that’s a good idea! Carob FTW. 🙂

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LeAnne November 3, 2013 - 2:09 am

do you think butter would work in place of the shortening?

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Rachel November 3, 2013 - 2:37 am

I think butter would probably work quite well! Just let it soften to room temperature before beating it into the other ingredients. 🙂

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Jenn November 3, 2013 - 2:50 am

I have not been able to find palm shortening, any suggestions for a substitute? Looks delicious!

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Rachel November 3, 2013 - 4:17 am

Jenn, my second choice would be butter… Or maybe coconut butter! Although if you can’t find palm shortening, which is at places like Walgreens and Whole Foods, coconut butter is probably not a productive suggestion. 😛

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Jenn November 4, 2013 - 8:31 pm

lol you are right, I can’t find coconut butter either, but butter works, thanks! I am from Canada so some things are just not available or as plentiful where I am. Is it a straight swap or a different ratio?

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Rachel November 4, 2013 - 11:09 pm

I would try a straight swap, butter acts so much like shortening! Make sure it’s unsalted. 😉

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Patricia August 31, 2014 - 12:33 am

This is one of my favorite Paleo deserts, thank you thank you thank you. But…I’ve recently learned how the production of palm shortening is not so good for the environment nor the small farmers booted off their land by the bigger ones. So I probably will not be buying it anymore. Instead I will try the coconut oil and hope its similar enough to the palm not to destroy your recipe. For anyone looking for palm oil or coconut oil at a great price (in bulk), try Tropical Traditions online.

Reply
heavv November 3, 2013 - 2:10 pm

I wish folks would post a picture of the most common palm shortening used — it’s Spectrum Organic All Vegetable Shortening. I passed it up for YEARS because I would looking for a “palm shortening” label, not vegetable shortening. I’ve seen it in Whole Foods, Sprouts, Walmart, and Krogers at the very least. It’ll be in a white, blue, and gold tub and depending on the store in the vegan, organic, baking, or gluten free sections LOL.

Reply
Rachel November 3, 2013 - 4:08 pm

Yep, I had the same experience. When I finally stumbled on palm shortening one day I thought “Oh, THAT’S what they’re talking about?”

Reply
47 Paleo Desserts to Satisfy Any Sweet Tooth | Paleo Grubs November 4, 2013 - 4:53 pm

[…] 42. Paleo Sex in a Pan This dessert has quite the name to live up to, and when you compare it to a traditional Sex in a Pan recipe it’s definitely been modified to accommodate Paleo eaters. No white flour is used, no refined sugar has been added, no cream cheese is used, no powdered sugar, no dairy, and no wafer cookies. Just layer after layer of Paleo approved foods that you don’t have to feel guilty about when it’s finished. […]

Reply
Tuesday 110513 November 4, 2013 - 10:01 pm

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Brittney Blair November 5, 2013 - 2:48 am

This looks amazing! I want to make this for my birthday this week! Do you think I could use sunbutter instead of cashew butter?

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Rachel November 5, 2013 - 4:14 am

Should be great!

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Brittney Blair November 5, 2013 - 2:01 pm

Thank you!

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Louise November 5, 2013 - 12:16 pm

What exactly is palm shortening?

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Rachel November 6, 2013 - 4:21 am

From the Tropical Traditions website: “Palm shortening is derived from palm oil. In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture”!

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Tess November 24, 2013 - 2:43 am

An alternative to palm oil products would be good. Palm oil production is responsible for huge amounts of rainforests being cleared and the animals such as tigers, orangutangs being slaughtered or sold illegally to people as pets! These rainforests are the lungs of the Earth so using palm oil products is encouraging the companies to continue to these horrific practices. Palm oil products should be avoided at all costs!

http://www.orangutan.org.au/palm-oil
http://www.rainforest-rescue.org/topics/palm-oil
http://www.independent.co.uk/environment/the-guilty-secrets-of-palm-oil-are-you-unwittingly-contributing-to-the-devastation-of-the-rain-forests-1676218.html

The recipe looks delicious!

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Rachel November 24, 2013 - 2:48 am

Hi, Tess! Did you happen to see the other comment on this topic? There is palm oil on the market that is not the result of deforestation.

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Rhea June 21, 2016 - 8:02 pm

Could you use ghee?

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kelly November 5, 2013 - 2:50 pm

I can’t wait to make this. Thanks for the recipe!

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Rachel November 6, 2013 - 4:21 am

Kelly, can’t wait to hear how it turns out!

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Sietske November 6, 2013 - 8:42 am

Hello Rachel,

I am Dutch and looking for the translation of ‘dates’….can you give me another word for it, I really cant figure out what it is.. 🙂

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Rachel November 6, 2013 - 10:06 am

Sietske, this is an image of what dates look like: http://buff.ly/1cQenvQ. Have you ever seen those before?

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Sietske November 7, 2013 - 10:28 am

aha yep now i know 🙂 !! thank you so much

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Photons2 November 7, 2013 - 4:20 am

Should have read all of the comments before I made this. Couldn’t figure out why mine is orange and yours is white. I used palm oil instead of palm shortening. Ugh!

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Rachel November 7, 2013 - 5:03 am

Oh, NO! Yep, palm shortening and palm oil are quite different… was your texture all off too? :'(

Reply
Vanessa Pruitt November 8, 2013 - 10:54 pm

This looks amazing! Yum.

Reply
Rachel November 9, 2013 - 1:03 am

Thanks, Vanessa! It’s perfect for a special occasion.

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Reply
Nancy November 11, 2013 - 3:27 am

Coconut milk in the carton or canned coconut milk? Can’t wait to try this!

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Rachel November 11, 2013 - 4:24 pm

Nancy, I used coconut milk from the can. 🙂

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Domesticated March 16, 2016 - 11:22 pm

I note you use coconut milk in a can. I just bought 12 cartons from Amazon. Do you think milk from a carton will be o.k.

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Grok Grub March 18, 2016 - 3:45 am

Unfortunately I think coconut milk from a carton is considerably thinner in consistency.

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Kate Moran-Reschke November 11, 2013 - 9:51 pm

How long does each layer chill before adding the next one?

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Rachel November 11, 2013 - 10:46 pm

Kate, 15 minutes of chilling for each layer. You could pop it in the freezer for 10 if you’re quick at making each layer as you go!

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Lori Cochan November 12, 2013 - 7:17 pm

Can you think of a sub for the Palm Oil. Our household has banned products and use do to the Killing of Orangutan populations to harvest the palm oil. Huge devastation of these great apes of occurring. Thanks.

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Rachel November 12, 2013 - 9:41 pm

Lori, if you choose to use a different product than palm shortening…my first recommendation would be butter. However, I’ve had good results in finding palm oil shortening online that’s sourced from land previously used for agriculture. No deforestation or destruction of habitat, in that instance.

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Domesticated March 17, 2016 - 12:01 am

I have just spent 2 hours on the internet trying to find the ingredients for this cake. I cannot find palm oil shortening. They all seem to be vegetable shortening. Not sure what to do. Pics or links of the ingredients you use would be useful I think. Thank you.
This is the one I was looking at.
https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=spectrum+palm+oil+shortening&rh=i%3Aaps%2Ck%3Aspectrum+palm+oil+shortening

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Grok Grub March 18, 2016 - 4:05 am

Specialty ingredients are linked to what I use in the recipe itself.

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Emilia Romero November 16, 2013 - 3:49 am

Rachel it looks delicious! Regarding Geez! it means Jesus! hahaha

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Rachel November 17, 2013 - 1:34 am

Ha… I meant more like “is that a good geez or a bad geez?” 😉

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Melanie November 16, 2013 - 10:11 pm

Do you use unsweetened coconut milk?

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Rachel November 17, 2013 - 1:33 am

Melanie, yep! Unsweetened coconut milk from a can.

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Caity (@MoiContreLaVie) November 17, 2013 - 5:52 pm

These look AMAZING! I can’t wait to make this next weekend. The perfect thing to bring to my girlfriend’s brunch! <3

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Rachel November 18, 2013 - 3:09 am

Caity, awesome to hear you’ll be giving it a try. It can also be made ahead, which is really convenient when you’re in a rush trying to get out the door the day of the event!

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Annette November 17, 2013 - 11:51 pm

Made this tonight! love! Wondering, do you think this could be frozen? There is so much that I hate to waste it.

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Rachel November 18, 2013 - 3:08 am

I would definitely try freezing it. If it’s a toss-up between throwing it away and trying the results of freezing… what have you got to lose, right? 🙂

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Annette November 19, 2013 - 1:07 am

My thoughts, exactly! I’ll let you know how it turns out.

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Tyson July 22, 2016 - 7:08 pm

How did freezing turn out?

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Ali November 18, 2013 - 2:49 am

Made this today for a Paleo Potluck. It is one of the few desserts I have found that doesn’t taste “different” to non Paleo people. It is awesome! I ended up not using the Arrowroot flour based on the comments and just used the coconut flour at 1/2 a cup and it came out with a crumbly, textured layer that was cookie-like. DELICIOUS! Thank you!

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Rachel November 18, 2013 - 3:07 am

Wow, GOOD TO KNOW the results of using coconut flour… and so glad the non-Paleo folks enjoyed it too!

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gypsymum101 November 19, 2013 - 11:25 pm

I really wanted to like this dessert, but the layer with the coconut flour just didn’t work for me. It was too gritty and not at all cookie like. Not sure what I did wrong.

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Rachel November 19, 2013 - 11:49 pm

Oh, no! The only problem I can think of is that the coconut flour was not milled finely enough. I use Bob’s Red Mill… and this layer turns into a very fine (almost slick) paste without grittiness.

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gypsymum101 November 20, 2013 - 11:11 pm

Yes, Bob’s Red Mill was the brand I used. This was my first try with coconut flour. I’m not sure if gritty is the right word – but it definitely has more texture than I was expecting.

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The Honest Dish November 20, 2013 - 4:24 am

Wow. This look simply AWSOME. Will be trying soon!

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Rachel November 20, 2013 - 4:46 am

Thanks! It’s one of those desserts you can’t help sneaking slices of, it’s that good. 🙂

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Pam November 21, 2013 - 9:32 am

Does coconut butter work well instead of palm shortening

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Rachel November 22, 2013 - 10:54 pm

Haven’t tried it with coconut butter myself. The important thing is to use ingredients that harden when chilled, so I think coconut butter is a likely choice.

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Rachel November 25, 2013 - 2:59 pm

Hi Jennifer, yep. That’s one kind of palm shortening on the market.

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Vivien Vermaak Webber November 24, 2013 - 6:44 am

Going to try this very soon. looks absolutely delish…. only thing is here in South Africa we are limited with ingredients like for instance palm shortening and arrowroot flour could be a huge challenge to find – the rest is no problem and I have most of it already in my cupboard or refrigerator.

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Rachel November 24, 2013 - 5:40 pm

Vivien, I totally understand about the challenges of sourcing unusual ingredients! I would play around with leaving the arrowroot flour out completely… and subbing butter for the shortening.

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Jaime Browning November 24, 2013 - 11:44 am

How long will this stay in the fridge? Would like to eat on Thursday, but will have time to make on Sunday.

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Rachel November 24, 2013 - 5:42 pm

I think it’ll be just fine staying in the fridge for that long. It takes me ages to eat a full pan, just eating a little bitty square every night for a week or more. 🙂

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Gaby November 24, 2013 - 4:17 pm

I have an all purpose flour that I purchased from a gluten free bakery and was wondering if I could use that in place of the arrowroot and coconut flour.

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Rachel November 24, 2013 - 5:45 pm

Hmmm… the thing about arrowroot flour is that it’s more like corn starch than flour (thickens a recipe rather than building it, if you know what I mean). Coconut flour acts like no other flour I’ve ever tried, so I’d save the gluten-free flour for a different recipe. 🙂

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Johonna November 24, 2013 - 6:16 pm

Can you substitute coconut oil for the palm shortening?

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Rachel November 24, 2013 - 8:50 pm

Johonna, maaaaaaybe. Palm shortening has much more body than coconut oil, but they both firm up when chilled, so…

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Johonna November 24, 2013 - 11:31 pm

Ok thanks!!

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Sharon Hayes November 25, 2013 - 9:54 am

Ive just made this and im not great at sticking to recipes….i used butter instead of palm shortening….just coconut flour instead of the arrowroot….and I only had coconut cream instead of coconut milk. Tastes pretty damn good to me but very rich so I definitely hope it freezes well!

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Rachel November 25, 2013 - 2:58 pm

Wow! Yep, I suspected it would be very rich with the substitution of butter. It’s best eaten in little squares like fudge. 🙂

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Erin December 16, 2013 - 3:06 pm

I was so excited to make this but layers four and five were total disasters, they did not solidify at all, even after being outside in 15 degrees for two hours to chill… I ended up having to serve a chocolate soup 🙁 I don’t really understand at all, I used butter instead of palm oil, but that is the only substitution I made.

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Rachel December 16, 2013 - 3:13 pm

That’s SO strange! Let me whip up those two layers when I get home from work today. Maybe I mistyped something? But others have had luck with it so… gosh, don’t know!

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Amanda December 18, 2013 - 10:45 pm

My 4th layer is so thin and is chilling now but doesn’t seem like it will thicken up…what happened??

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Rachel December 21, 2013 - 10:57 pm

Ack! I mixed the 4th layer again and knew as soon as I started measuring out the coconut milk that it should be 1/2 instead of a full cup. Apologies for the error, and I’ve corrected it in the recipe above! :'(

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emmaleelee7 December 27, 2013 - 10:36 pm

Jenn. I found the palm shortening by accident. It just says vegetable shortening on the front but the ingredients say “mechanically pressed organic palm oil.” I think I bought it at the Christmas Tree Shop in my area. What I could not find was the coconut flour. I am putting it together now and can’t wait to test it. although the cocoa layer is very bitter.

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emmaleelee7 December 27, 2013 - 10:42 pm

Yes, I wrote down old recipe and started with 1 Cup on layer 4. I just doubled the other ingredients and now have another layer for the top maybe. I’m not doubling the cocoa powder though. I cheated and added 1/2 cup confectioners sugar. Still pretty bitter for my taste.

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Rachel December 28, 2013 - 3:56 am

SO AWESOME that you’re trying the recipe! I kept the chocolate layer bitter to balance out the sweetness of all over the other layers. But, everyone has different preferences! 🙂

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Steph December 28, 2013 - 4:31 am

This was awesome! Made it for Christmas and everyone loved it, perfectly sweet and rich. Very easy to make too, I have three kids …….4,2 and 5 months and had it put together in no time. Thank you for sharing!

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Rachel December 28, 2013 - 8:27 pm

Great to hear, Steph!

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john December 31, 2013 - 1:31 am

Why not just use sugar, there’s not effective difference to the body if you use honey and dates instead?

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Kate January 28, 2014 - 8:58 pm

How much does one recipe make? 🙂

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Kate January 28, 2014 - 8:59 pm

I’m choosing this as my whole foods class final assignment and I have to make at least 10 servings 🙂

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Rachel January 28, 2014 - 9:39 pm

I cut it 4×4 to make 16 squares, so I’d say one pan makes plenty for 10!

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Kate February 3, 2014 - 1:36 am

Thank you!!!

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Jenna February 23, 2014 - 6:06 am

What nut do you think I could sub for pecans? I’m allergic to pecans and walnuts. 🙁

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Rachel February 23, 2014 - 4:50 pm

Almonds should work! I just used pecans because it’s traditional.

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Ashley Truelove February 25, 2014 - 4:30 am

Literally in the middle of making it! I’m having the cacao layer chill for about an hour cuz it was pretty liquidy. Oh, and it would help to note that in between the layers to chill for 15 min or until hardened. Cuz I just kept going. They would chill for about 10 min (if that) each. But each layer I’ve tasted along the way was DELICIOUS!!!! I’m so super excited for it!!!! And I followed the recipe to the T…except I used tapioca starch instead of arrowroot! Did I mention I was excited? Lol

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Rachel February 25, 2014 - 4:36 am

What’s funny is that I “just kept going” in between my layers, and they seemed to have enough time to harden. Maybe I’m just super slow at mixing? Lol!

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Ashley Truelove February 25, 2014 - 6:53 pm

OH you did!!! OKAY! Yea….mine seem to be fine it was just the chocolate that needed more time but I think I realized what I did…I added an extra tablespoon of honey because I wanted it a bit sweeter, and maybe that threw off the whole thing cuz it only hardened after being in the fridge overnight. BUT WHO CARES! In the end, it is SOOO delicious! I think I will add a banana layer next time around too!!! Thank you so much for this recipe!!!

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Korey February 26, 2014 - 11:26 am

Palm oil is killing the rainforests orangutans live in. The extraction of it, anyway.

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Rachel February 26, 2014 - 7:52 pm

Buy a brand of palm shortening that sources their oil using sustainable practices.

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Eet Goed Voel Je Goed » Blog Archive » Beter dan… Cake – Gelaagd Chocolade Dessert April 22, 2014 - 12:49 pm

[…] dinsdag ging deze foto rond op mijn Facebook pagina. En de reacties waren niet van de lucht! Heel veel vraag voor een […]

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Paleo Sex In A Pan May 1, 2014 - 2:22 pm

[…] Paleo Sex In A Pan […]

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Kathleen May 2, 2014 - 11:26 am

I was wondering how long this lasts in the fridge for? Has anyone tried freezing it?

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Grok Grub May 2, 2014 - 6:18 pm

Kathleen, they’ve lasted a week in the fridge no problem for me (I’d say this recipe has unusual longevity). Never tried freezing, though!

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Uuuuuummmmm Yeeeeaaaaaaa | L.A. Paleo May 2, 2014 - 6:10 pm

[…] paleo sex in a pan […]

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Paleo Friendly Recipe – No Bake Decadent 6-Layer Cake | Reformed Health May 15, 2014 - 9:41 pm

[…] Here is a link to the original recipe.  […]

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Cynthia Swanson May 25, 2014 - 4:37 pm

I am trying not to use Palm oil of any kind since the use of palm oil is destroying Orangutan habitat, so will any vegetable oil work? Also can this be frozen?

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Grok Grub May 27, 2014 - 4:47 am

I’d give it a try with coconut oil, and I haven’t tried freezing it but I suspect that the the cashew butter may not freeze (I’ve had trouble freezing almond butter, for example).

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Rebecca Gardner May 27, 2014 - 2:04 am

I have a family member who is allergic to pecans and cashews and other tree nuts, but not peanuts. Have you ever tried peanuts or another nut substitute? I love to eat those nuts, but have a hard time using the equipment in my kitchen to process nuts just in case we have cross contamination.

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Grok Grub May 27, 2014 - 4:45 am

I think this would work with peanuts, give it a try!

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Grok Grubs Paleo Sex in a Pan/Real Key Lime Pie-and an Intervention | SaucyPaleo May 29, 2014 - 4:28 pm

[…] forget how I even stumbled upon this recipe, but it’s spectacular! The recipe calls for Palm oil a number of times, and I had to subsitute […]

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Danielle July 4, 2014 - 12:50 am

My third layer was like a dough. Didn’t seem right at all. I couldn’t spread it only sprinkle it evenly around.

Also my 5th layer would NOT smooth. Even with the land mixer. I had to process it in my food processor.

It’s in the fridge now cooking. I made it for a BBQ I’m going to tomorrow. I hope it comes out good!!

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Grok Grub July 14, 2014 - 5:41 pm

Did it turn out? Maybe this is an excuse to make it again… for “recipe testing”. 😉

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Zoe July 18, 2014 - 11:20 am

Hi,
I found this made about 20 serves as it is so rich .., we have Copha here in Australia which is a great vegetable shortening, mostly coconut oil and soya bean lechiten.

Do you know what the calorie content is for this recipe, based on your 16 serves? Just before I do the manual addition.

Tastes amazing!

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Grok Grub July 18, 2014 - 6:34 pm

Gosh, not sure what the calorie content is of this! Usually I don’t count calories, just try to keep treats in moderation. 🙂

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Leida July 26, 2014 - 3:28 pm

I used Palm Oil. Thought it was tge same as shortning

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Grok Grub July 28, 2014 - 1:29 am

Hmmm, how did the textures come out?

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Paleo Sex In A Pan Recipe July 31, 2014 - 10:33 am

[…] Paleo Sex In A Pan […]

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john August 18, 2014 - 5:31 pm

This sounds great, but whatever you do, do NOT use palm shortening, oil or any palm products! There is massive rainforest destruction going on because of palm oil, destroying miles of habitat and increasing carbon in the atmosphere. PLEASE edit this web page with a substitute, like coconut butter. We’re all in this together…

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Grok Grub August 18, 2014 - 6:05 pm

It’s possible to find sustainable, humane palm products. Google the brand name you’re considering purchasing, plus “sustainable” to see if they’re engaged in responsible production practices.

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Alli August 20, 2014 - 1:16 pm

I made this doubled in a 9×13 pan for a large gathering but used almonds (not pecans), almond butter (in place of cashew), no arrowroot flour, and used Enjoy Life Dark Chocolate Bars (non-dairy), and served with a small scoop of coconut milk vanilla ice cream (so delicious brand). It was a big hit! We dodged all the allergies, the paleo crowd loved it, and the kids inhaled it too. Win! 🙂

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Grok Grub August 20, 2014 - 2:11 pm

Wow, all your substitutions sound great!

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Karla Birtchman September 11, 2014 - 2:20 am

Wow! Made this, gave a bunch away. Definately substituted arrowroot flour with almond flour. Was tasty. Some didn’t set, and it looks like it may not be tasty, but it proved me wrong. Now just trying to get a calorie count on it. I recommend y’all! Happy eating.

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Grok Grub September 11, 2014 - 4:15 pm

Thanks for the recommendation!

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Sil November 20, 2014 - 11:22 pm

Hey there! Do you think I could use maple syrup instead of honey? Or would that be too runny or not freeze as well?

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Grok Grub November 21, 2014 - 7:43 pm

I’d definitely try with maple syrup. The textures aren’t that different…

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Wendy C December 28, 2014 - 9:22 pm

Hey Rachel, how is this sugar-free if you use 80% cacao? isn’t the other 20% sugar? I have come across a lot of recipes where they use those Enjoy Life chocolate chips and been puzzled there too.

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Grok Grub January 21, 2015 - 3:56 pm

Thanks for your comment, Wendy. I have removed the “sugar-free” designation.

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30 of The Best Paleo Recipes - Bravo For Paleo January 20, 2015 - 2:20 am

[…] Paleo Sex in a Pan | Grok […]

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GiGi Eats January 25, 2015 - 4:26 am

I’ve always wanted to have sex in a pan! I guess this will make that fantasy of mine a little easier 😉

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Grok Grub January 25, 2015 - 8:19 pm

Get it, girl!

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Elizabeth February 2, 2015 - 1:05 am

Made this tonight for the super bowl .. only me and my daughter are paleo and the rest of my family is SAD. Needless to say, they loved this desert! It reminded me somewhat of tiramasu…something I haven’t had in years and has always been my favorite! I did sub the pecans for walnuts and no arrowroot. ..instead I dissolved a teaspoon of gelatin in the coconut milk and that layer set perfectly. For some reason the 5th layer didn’t work it was too runny and wouldn’t all congeal..so I ended up making a separate batch of paleo panna cotta (coconut milk and gelatin and egg yolks and honey) and then mixed that in a food processor with the butter and honey from the 5th layer. I used butter instead of Palm shortening in all the layers. I can’t believe it came out perfect!!

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Grok Grub February 2, 2015 - 4:30 am

Wow, that is so creative! Happy to hear it came out, even with all of your substitutions. 🙂

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Grok Grub February 2, 2015 - 4:30 am

I’ll have to take a look at the 5th layer, though… hmmm…

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100 Paleo Valentine's Day Recipes | Grok Grub February 7, 2015 - 11:32 pm

[…] Sex in a Pan […]

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Ariana February 12, 2015 - 6:35 am

Hi! This looks sooooo delicious! I’m including it in a healthy V-Day recipe round-up I’m posting on my blog, of course giving credit to you and linking back to your site. Please let me know if this isn’t okay and I will remove it! 🙂

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Grok Grub February 12, 2015 - 5:17 pm

No worries, thanks for including it!

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10 Tasty Paleo Treats to Make for Your Oscars Party | Tribeloco February 17, 2015 - 8:34 am

[…] “Paleo Sex in a Pan” by Grok Grub looks sexy […]

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Marie Jowett June 21, 2015 - 9:42 pm

Fab, I wondered if anyone had any success freezing this? Thanks

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Paleo – Sex in a Pan | my edible life July 21, 2015 - 11:12 am

[…] This one from Grok Grub appealed as it had a number of layers and looks rather lush. How can you go past a recipe called Sex in a Pan! […]

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Kelly August 7, 2015 - 6:59 pm

Can this be frozen?

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Paleo AIP and Me: The Sweets (Part 4) | Rmac's Yackity-Yacks September 20, 2015 - 11:02 pm

[…] Paleo Sex in a Pan […]

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Sonia K. September 28, 2015 - 6:48 pm

I used almond instead of arrowroot and soy-free vegan margarine by a brand called ‘Earth Balance’ to replace palm shortening and it ended up perfect. All were slurping it up. I now understand its cheeky name.

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Grok Grub September 28, 2015 - 9:09 pm

Glad your substitutions worked out!

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Basmah October 14, 2015 - 12:07 am

Just a fun fact, last year I was looking in one of my mom’s drawers for a certain recipe. I found an old newspaper clipping from the 70s of what is currently known as “Better than Everything/Sex Cake”. Back then, it was called “Better than Robert Redford” cake. I almost died.

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Grok Grub October 15, 2015 - 9:57 pm

That’s hilarious! Now I want to make a “Better than Robert Redford” dessert of some kind!

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Nancy June 21, 2016 - 11:40 pm

That is what my mother called it… more specifically “Next Best Thing to Robert Redford”.

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Top 10 Most Popular Recipes Ever Shared On Paleo Recipes World! — Paleo Recipes Lifestyle November 28, 2015 - 4:28 pm

[…] 1 – Paleo Sex In A Pan  […]

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K- December 4, 2015 - 2:26 pm

My husband made this and it’s absolutely delicious! I will say that (based on the photos that initially attracted me to the recipe) I expected the layers to be more of a pudding type of consistency, which they aren’t. None of the layers are soft or mushy… it’s a very firm dessert – all layers. It’s like a block of firm … layers. But *very* delicious! I do recommend! Thank you for sharing this recipe!

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Grok Grub December 4, 2015 - 5:58 pm

Oh, yes… super firm! I let it sit for a few minutes on the counter before eating if I want a softer and fluffier situation.

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Paleo Meal Plan Monday - Week of January 11th | Midwest Modern Momma January 11, 2016 - 2:01 am

[…] Paleo Sex in a Pan – 6 layers of Paleo delicious goodness & your family will never notice there is no sugar in it. […]

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Sherlyn A. March 5, 2016 - 2:42 am

The recipe Looks really good, but I will use something else besides Palm oil though. Harvesting Palm oil is not a good thing. It destroys the forests and the habitat that lives there, especially the orangutans. Please check out the website https://orangutan.org, the harvesting of palm oil creates deforestation, and orangutan genocide. Please consider using a different type of oil. Thank you.

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Grok Grub March 5, 2016 - 8:20 pm

Sustainably-harvested palm oil is on the market.

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Maggie March 14, 2016 - 1:52 am

The name is just a play on the fact that there are six layers in the pan

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Grok Grub March 14, 2016 - 5:54 pm

Yes, I mention this in the header notes of the recipe. 🙂

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Julie May 10, 2016 - 2:17 pm

Can you make this without all the added sugar? I can’t have sugar, natural or otherwise….

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Grok Grub May 11, 2016 - 2:51 pm

This dessert is dependent on sweetness… If you cannot have natural sugar or otherwise, this recipe isn’t the best fit, unfortunately!

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Recette | Pearltrees May 22, 2016 - 4:39 pm

[…] ¼ Teaspoon Sea Salt ¾ Cup coconut flour 1-3 Tablespoons Raw Honey Preheat oven to 400 degrees. Paleo Sex in a Pan Food and Fitness Adventures | Grok Grub. Easy Chocolate Strawberry Cake | Grok Grub. Strawberry Lime Cake (Grain, Dairy, Nut, Refined Sugar […]

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Eugenia August 12, 2016 - 6:22 pm

I wouldn’t want to eat arrowroot raw. The fresh tuber itself can be eaten raw, but it’s not as digestible as other tubers. The flour of it might be a problem. In a research paper, they showed that even raw rice was more digestible than arrowroot. So, I have reservations of eating arrowroot like that, especially in such a large quantity.

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Fresh Planet Flavor August 12, 2016 - 9:45 pm

Would you provide a link to the research paper?

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Louise August 28, 2016 - 7:15 am

Hey!

Late to the party here but I stumbled on this recipe yesterday, I thought I had arrowroot flour but mid way through realised I didn’t so subbed with Tapioca flour which is so tasty!

I made it as my friend was coming to dinner and my folks coming this morning! It went down so well, like they are SO Delish!

Everyone was suggesting I should sell them (as if!). So major success!

Problem I have is that there is loads leftover and I’m not sure I have the willpower to leave these in the fridge. So, I’d take them to work tomorrow, I’m just concerned these will melt if I take them out of the fridge, we don’t have a fridge at work so I wonder will they just turn in to slimy messes? Or if I can freeze them tonight and they’ll have defrosted by the time anyone goes to eat them!

Thanks in advance and thank you so much for the recipe which I’ll be adding to my arsenal.

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Fresh Planet Flavor August 28, 2016 - 8:15 pm

They’ll get pretty soft! Maybe stop by the break-room and put them back in the fridge for 20 minutes or so after a few hours to firm them up before putting them back out?

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Molly October 22, 2016 - 4:05 pm

How do you consider this “allergy friendly” when it has pecans and cashew butter! It is NOT allergy friendly!

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Fresh Planet Flavor October 23, 2016 - 7:47 pm

I consider it allergy-friendly in comparison to conventional Sex in a Pan, which has gluten, dairy, and nuts. This only has nuts, cutting the potential for having an adverse reaction to the ingredients by 2/3. Thanks for stopping by!

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49 Paleo Desserts That Taste Anything But | google healths November 7, 2016 - 3:27 pm

[…] 49. Paleo Sex in a Pan […]

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georgie @ georgieeats May 13, 2018 - 5:58 pm

Hahahaha, what a great name. I will have to make these and see if it is true!!

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Suzanne March 1, 2019 - 2:38 am

This sounds fantastic! We used to make a version of this but since my husband has been gluten free, I haven’t been able to. I’m going to give this a try.

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Fresh Planet Flavor April 21, 2019 - 7:20 pm

Let me know how it turns out!

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