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    Vegan Brownie:

    • ½ cup melted dark chocolate
    • ¼ cup coconut oil melted
    • ½ cup coconut sugar
    • 4 flax eggs* can sub with 2 normal eggs for a non vegan version
    • 2 tbsp cocoa powder
    • 2 tbsp arrowroot powder
    • 2 tbsp coconut flour
    • *Flax eggs: ¼ cup ground flax seeds mixed with ¾ cup water and let sit for 5 minutes.

    Cookie Dough Filling:

    • ¼ cup creamy nut butter we used cashew butter
    • 1 ½ tablespoons maple syrup
    • 2 tablespoons coconut flour
    • 1 teaspoon vanilla
    • Pinch of salt
    • 1 ½ tablespoons finely chopped dark chocolate


    • 1 can full fat coconut milk best if refrigerated overnight
    • 1 tablespoon Sweet and Salty Roasted Coconut Butter melted


    For the Vegan Brownie:

    • Preheat oven to 350℉.
    • Start by whisking together the melted chocolate, coconut oil, sugar and flax eggs.
    • Once combined, add rest of ingredients and mix until all lumps are gone.
    • Divide batter evenly among 6-8 cupcake liners.
    • Bake for 20-25 minutes or until a toothpick inserted in center comes out clean. If you are using real eggs it is important for the toothpick to come out completely clean, but if using flax eggs, your toothpick might not be perfectly clean after 25 minutes, this is okay!
    • Let cool completely while prepping filling.

    For the Cookie Dough Filling:

    • In stand mixer(or hand mixer) beat together nut butter and maple syrup, this will thicken a bit.
    • Add coconut flour, vanilla and salt until everything is combined
    • Once the dough is formed, add the chopped chocolate and beat again until just combined.
    • Set aside while making topping.

    For the Topping:

    • Scoop coconut fat off top of can and dispose of the liquid.
    • Whip with whip attachment on stand mixer or with hand mixer.
    • Once fluffy, add in maple syrup and coconut butter.
    • Mix until just combined. Set in fridge.


    • With a spoon or small knife, scoop out hole in center of brownie.
    • Fill hole with spoonful of the cookie dough filling.
    • Either pipe or spread a few tablespoons of the topping on each.
    • Optional: Drizzle extra chocolate and put some crumbles of any extra cookie dough to decorate!


    Yields: 6-8 cupcakes





    • 1⅓ cup almond flour
    • ¼ cup coconut flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 4 eggs
    • ½ cup milk your favorite kind, we use coconut milk
    • ¼ cup coconut oil melted
    • ½ cup maple syrup

    For the icing:

    • 1 cup melted chocolate spread
    •  cup melted unsweetened roasted coconut butter


    • Whisk together all dry ingredients in large bowl.
    • In separate small bowl, whisk together rest of wet ingredients and add to dry mixture.
    • Whisk together until completely combined and fill 12 cupcake liners with the finished batter.
    • Bake at 350 for 15 minutes, then let cool completely.
    • Whisk together melted chocolate spread with unsweetened coconut butter. It will thicken up and be a perfect icing consistency!
    • Spread or pipe some icing on each cupcake and enjoy!!

    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!