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    HOSTESS CUPCAKES

    HOSTESS CUPCAKES

    Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Cake Ingredients:

    • 6 ounces cassava flour
    • ½ cup coconut sugar
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup cocoa powder
    • 1 egg(replace with flax egg for vegan version)
    • ¼ cup coconut oil
    • 1 cup warm water

    Filling Ingredients:

    • 1 can full fat coconut milk solids scooped off top, dispose of liquid
    • 1 tablespoon maple syrup
    • 1 tablespoon arrowroot flour

    Instructions

    Cake Instructions:

    • Preheat oven to 350℉.
    • Mix together all of the dry ingredients, until well combined.
    • Mix rest of cake ingredients into dry mixture, until combined. Scoop into mini cupcake tins and bake for 10 minutes, until a toothpick inserted in the center comes out clean.

    Filling Instructions:

    • Whisk together all ingredients, and set in fridge to set up.

    To Assemble:

    • Scoop out the center of each cupcake and pipe a bit of filling into each.
    • Carefully dip each cupcake top into melted chocolate, and pipe a swirl of the filling onto the top of each.
    • Let set up and enjoy!

    Notes

    Level: Medium

    SNOWBALLS

    SNOWBALLS

    Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Chocolate Cake:

    • 6 oz cassava flour
    • ½ cup coconut sugar
    • ½ tsp salt
    • 1 tsp baking soda
    • ½ cup cocoa powder
    • 1 egg
    • ¼ cup coconut oil melted
    • 1 tsp vanilla
    • 1 cup warm water

    Filling Ingredients:

    • 1 can full fat coconut milk-the fat solids scooped from top of a can dispose of the liquid(the brand we use is Native Forest)--refrigerated overnight!
    • 1 tbsp arrowroot powder
    • 1 tsp maple syrup
    • 1 tsp vanilla

    Marshmallow Ingredients:

    • 1 cup maple syrup
    • .25 oz powdered gelatin (1 packet)
    • 2 tbsp water
    • Pinch of salt
    • ½ tsp vanilla

    Additional Ingredients:

    • ½ cup unsweetened shredded coconut
    • 1 tbsp blue spirulina powder or any color you’d like!

    Instructions

    Cake Directions:

    • Preheat oven to 350 degrees
    • Whisk together all dry ingredients.
    • In a separate bowl, mix together all wet ingredients and slowly whisk them into the dry bowl of ingredients
    • Divide batter evenly amongst 10 greased muffin loaf cavities(we use coconut oil and a paper towel to grease each, but if you have a preferred non-stick method, use that!) and bake at for 15-20 minutes until a toothpick inserted in center comes out clean.
    • Set aside to cool down

    Filling:

    • In stand mixer with whip attachment, or hand mixer with beaters attached, whip the coconut milk solids until it is a fluffy consistency. (If you notice it is separating and looks watery, transfer to mesh sieve and mix around with rubber spatula, pushing the water out and leaving the coconut fat behind. Discard the water and transfer the coconut milk to dry bowl and continue to next steps.)
    • Add the arrowroot, maple syrup and vanilla and continue whipping until everything is combined.
    • Scoop into small ziplock bag, and set aside.

    Marshmallow Instructions:

    • In a small or medium sized saucepan bring maple syrup to light boil on medium heat.
    • While it is boiling, in a small dish, combine gelatin and 2 tbsp of water and mix. Set aside.
    • Continue boiling for 10-15 minutes or until a candy thermometer reaches 240 degrees.
    • *If you’re using a small saucepan for this, be careful it does not bubble over, mix it every minute or so if it looks like it is going to*
    • Once maple syrup mixture reaches 240 degrees, take off heat and mix in gelatin mixture with whisk until smooth. (Be careful--this will be VERY hot!)
    • Transfer to mixer with whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size but still be very thick.
    • You may need to add water if you notice it seems very thick. Add to mixer 1 tbsp at a time while whipping at a high speed until desired consistency(spreadable, but not too thin..this will eventually firm up after it is spread onto the cakes, so don’t worry about the stickiness)
    • Add in salt and vanilla now.
    • Keep this whipping on low speed until ready to use, to avoid it setting up and becoming hard to spread.
    • *Note* If you accidentally added too much water and are worried it’s too thin, keep whipping, it will thicken up!

    Additional Instructions:

    • Toss the coconut and spirulina powder together in small bowl and set aside.

    Assemble:

    • Scoop out small hole in the tops of each cake piece and spoon or pipe the coconut milk filling in each cavity.
    • Sandwich two together, placing one upside down on another, so that the coconut filling is now in the center.
    • Spoon some fresh marshmallow over the top and on the sides, like you would if you were frosting a cake. It may help here to use a small offset spatula or butter knife. This will be messy!
    • Once it is covered with marshmallow, sprinkle the coconut all over the top and sides.
    • Let set up for at least 20 minutes before enjoying!

    Notes

    Level: Hard
    Yield: 5 snowballs

    CINNAMON TOAST CRUNCH

    CINNAMON TOAST CRUNCH

    Vegan|Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Ingredients:

    •  cup cassava flour
    • ¼ cup coconut sugar
    • 1 teaspoon cinnamon
    • 1 flax egg 1 tablespoon ground flax seed soaked in 3 tablespoons water for 5 minutes*
    •  cup non dairy milk we used coconut but any milk will work
    • 2 tablespoons melted coconut oil sub any fat

    Cinnamon Sugar topping ingredients:

    • ¼ cup coconut sugar
    • 1 tablespoon cinnamon

    Instructions

    Instructions:

      ***You will need a waffle CONE iron.***

      • While it is preheating, start by whisking all the dry ingredients together, then incorporating the wet ingredients. You want this batter to be thick but slightly runny, similar to pancake batter. If it seems too thick, add a tablespoon of water at a time until the right consistency is accomplished.
      • Mix together the Cinnamon-Sugar ingredients in a separate small bowl and set aside.
      • Spoon about 2 tablepoons' worth of the batter onto the waffle iron and keep closed for 5 minutes(all waffle makers can vary so you might need to play around with the time.) You will know it is ready when it is golden brown and doesn't seem “gummy” in the center.
      • When it is golden brown, peel it off the waffle iron with tongs and onto a chopping board, IMMEDIATELY cut into small squares(if you wait to until it is cooled to start cutting, it will get too crispy and break into shards.)
      • Once cut up, and toss the cereal pieces in a large bowl with the cinnamon sugar mixture you made earlier.
      • Let cool down completely before serving. Enjoy!

      *Can use a normal egg too!

        Notes

        Level: Easy

        RING DINGS

        RING DINGS

        Vegan|Paleo|GF|PeanutFree|TreeNutFree

        Ingredients

        Chocolate Cake:

        • 6 ounces cassava flour
        • ½ cup coconut sugar
        • ½ teaspoon salt
        • 1 teaspoon baking soda
        • ½ cup cocoa powder
        • 1 egg can be replaced with 1 flax egg for vegan version
        • ¼ cup coconut oil melted
        • 1 teaspoon vanilla
        • 1 cup warm water

        Filling:

        • 1 can full fat coconut milk-the fat solids scooped from top of a can dispose of the liquid(the brand we use is Native Forest)
        • 1 tablespoon arrowroot powder
        • 1 teaspoon maple syrup
        • 1 teaspoon vanilla

        Topping:

        • 5 ounces dark chocolate melted

        Instructions

        Directions:

        • Preheat oven to 350℉.
        • Whisk together all dry ingredients.
        • In a separate bowl, mix together all wet ingredients and slowly whisk them into the dry bowl of ingredients
        • Pour ¼ cup batter into muffin loaf cavities (greased with coconut oil or a preferred non stick spray) and bake for 15-20 minutes until a toothpick inserted in center comes out clean.
        • Let cool completely while preparing the filling.

        Filling:

        • In stand mixer with whip attachment, or hand mixer with beaters attached, whip the coconut milk solids until it is a fluffy consistency. If you notice it is separating and looks watery, transfer to mesh sieve and mix around with rubber spatula, pushing water out the water out and leaving the coconut fat behind. Discard the water and transfer the coconut milk to dry bowl and continue to next steps.
        • Add the arrowroot, maple syrup and vanilla and continue whipping until everything is combined.
        • Scoop into small ziplock bag, and set aside.

        Assemble:

        • With small knife, scoop a tiny hole in the top of the cake and up to the center(the bottom of the cupcake will become the top) to make room for the cream filling.
        • Snip tiny corner in the filled ziplock bag, and squeeze filling into each one.
        • Carefully pour melted chocolate over each one and set in fridge for 15 minutes. Enjoy!

        Notes

        Level: Easy

        Trefoil

        Trefoil

        Paleo|GF|PeanutFree

        Ingredients

        Ingredients:

        • ¼ cup almond flour
        • 2 tablespoons coconut flour
        • 1 tablespoon arrowroot flour
        •  teaspoon baking soda
        • 1 ½ tablespoons nondairy milk
        • 1 tablespoon coconut oil melted
        • 1 tablespoon maple syrup
        • 1 teaspoon vanilla extract

        Instructions

        Instructions:

        • Preheat oven to 350℉.
        • In a small bowl, whisk together all dry ingredients.
        • Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
        • Roll into an 8” cylinder and place in freezer for 15 minutes.
        • Cut the log into disks about ¼” thickness, then transfer the disks to a parchment lined cookie pan, At this point you can press a shape into the top(optional).
        • Bake for 10 minutes and let cool completely.
        • Store in an airtight container at room temperature for up to 5 days or in the freezer for up to a month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

        Notes

        Level: Easy

        THIN MINTS

        THIN MINTS

        Vegan|Paleo|GF

        Ingredients

        Ingredients:

        • ¼ cup almond flour
        • 2 tablespoons coconut flour
        • 1 tablespoon arrowroot flour
        • 1 ½ tablespoons cocoa powder
        •  teaspoons baking soda
        • 1 ½ tablespoons nondairy milk
        • 1 tablespoon coconut oil melted
        • 1 tablespoon maple syrup
        •  teaspoon peppermint oil

        Topping:

        • ¼ cup melted dark chocolateInstructions

        Instructions:

        • Preheat oven to 325℉.
        • In a small bowl, whisk together all dry ingredients.
        • Add rest of ingredients and mix together with rubber spatula.
        • A thick dough will form, roll into an 8” long cylinder, (Add water if dough is too dry) place in freezer for 15 minutes.
        • Cut the log into disks about ⅛” thickness, then transfer the disks to a parchment lined cookie pan.
        • Bake for 20 minutes until they are firm to the touch(you want these to be crispy)
        • Let cool completely.
        • Once cooled, dip into melted chocolate and shake off excess.
        • Let set up on parchment paper.
        • Store in an airtight container at room temperature for up to 5 days or up to a month in the freezer. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!

        Notes

        Level: Easy

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