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    Chocolate Cake:

    • 6 ounces cassava flour
    • ¾ cup coconut sugar
    • ½ tsp salt
    • 1 tsp baking soda
    • ½ cup cocoa powder
    • 1 egg
    •  cup coconut oil ,melted
    • 1 tablespoon apple cider vinegar
    • 1 cup warm water

    Paleo/Vegan Filling:

    • 1 cup creamy cashew butter (or any creamy nut butter)
    • 4 tablespoons maple syrup
    • ½ teaspoon salt
    • 1 teaspoon vanilla


    • 1 cup chopped dark primal chocolate
    • ½ cup non dairy milk to be more festive, we just So Delicious Eggnog!


    For the Chocolate Cake:

    • Preheat oven to 350℉.
    • Mix together all of the dry ingredients, until well combined.
    • Mix together all of the wet ingredients, until well combined.
    • Pour wet into dry, until combined.
    • Pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with parchment paper. Bake for 8 to 10 minutes or until the cake is baked through.

    While cake is still hot:

    • Loosen edges of cake, invert cake onto another piece of parchment paper laid on large counter top, flipping pan upside down so the baked cakes falls out onto the parchment laid down.
    • Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the cake.
    • Begin with the narrow side and roll the cake and parchment up together. Cool cake on rack, seam side down, for 10 to 15 minutes.

    For the Filling:

    • Mix together the cashew butter and maple syrup with a rubber spatula until it starts to thicken a bit. Add salt and vanilla. Set aside. If you feel this is too thick, add some non-dairy milk, one tablespoon at a time until desired consistency.

    For the Icing:

    • Put chopped chocolate in shallow bowl and heat the milk on a medium heat in small pot.
    • Once the milk is just starting to boil, take it off the heat and pour over chopped chocolate.
    • Let sit for thirty seconds before whisking together to combine.
    • Set aside on counter while assembling cake.


    • Once cake has cooled, gently unroll and spread cake with nut butter filling and re-roll.
    • Spread the icing over the whole top, purposely making it “messy” so it has a “tree bark look” to it.
    • You can enjoy right away, or decorate with berries, powdered sugar, more chocolate, etc.


    Level: Medium

    Cocoa Hazelnut Bread

    Paleo Cocoa Hazelnut Bread



    - 8 tbsp hazelnut butter
    - 4 tbsp maple syrup
    - 2 eggs
    - 6 tbsp melted coconut oil
    - 6 tbsp cocoa powder
    - 2 tsp baking powder
    - 1 tsp baking soda
    - ½ cup cassava flour
    - 1 chopped 72% primal dark chocolate bar


    1. Mix together hazelnut butter, maple syrup, eggs, and oil in medium sized bowl.
    2. Whisk in cocoa powder, baking powder, baking soda and flour until lumps are gone.
    3. Fold in chopped chocolate and pour into greased loaf pan.
    4. Bake at 325 degrees for 45 minutes or until toothpick inserted comes out clean.


    Sweet Potato Muffins

    Paleo Sweet Potato Muffins



    - 1 cup cooked and pureed sweet potato*
    - ¼ cup maple syrup
    - 2 eggs
    - ¼ cup coconut oil
    - ⅔ cup cassava flour
    - 2 tsp baking powder
    - 1 tsp baking soda
    - 1 tsp cinnamon 
    - 1 72% Signature Eating Evolved bar, chopped

    1. In large bowl, mix all wet ingredients and add all dry ingredients to that.
    2. Fold in the chopped chocolate at the end and pour into greased muffin tins.
    3. Bake at 325 degrees for 45 minutes or until toothpick inserted in the center comes out clean.

    *We cut 2 large sweet potatoes in chunks and boiled them until tender. Drained the water and let them cool for 20 minutes. Peel the skins off and pureed in food processor until smooth!