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    Chocolate Cup Ingredients:

    • 1 ½ cups dark chocolate melted

    Cookie Crust Ingredients:

    • 1 stick butter or ½ cup coconut oil
    • ¼ cup coconut sugar
    • ½ cup coconut flour

    Date Caramel Ingredients:

    • 5 dates pitted
    • Hot water
    • 1 tablespoon Roasted Unsweetened Coconut Butter
    • Pinch of salt


    For the Chocolate Cup:

    • Take a wax lined cupcake liner or silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.
    • Swirl around, covering the entire cavity of the cupcake liner.
    • Turn cup over and shake out any excess chocolate that might “pool” on the bottom. 
    •  Turn right side up again, and place on a flat surface and transfer to fridge to set up.

    For the Cookie Crust:

    • Preheat oven to 300℉.
    • Beat together the butter and sugar with a mixer for about two minutes.
    • Scrape down the sides and add the coconut flour.
    • Mix again until a thick dough forms.
    • Scoop and form into 1” flat disks, and bake for 45 minutes.
    • Let cool completely while making the caramel.

    Caramel Instructions:

    • In a small food processor, soak the dates in hot water for 30 minutes.
    • After 30 minutes, drain the water and start to puree the dates until it turns to a paste.
    • Scrape down the sides and add the coconut butter and salt, puree again until it is smooth and spreadable.
    • Spread about 1-2 tablespoons on top of the cookie layer.
    • Let set up in fridge for 15 minutes, then pour melted chocolate over the top. Covering the filling and “sealing” the cup.
    • Place in fridge again to set up, peel back the cupcake liner, and enjoy!


    Level: HardEquipment Needed: Cupcake liners, stand mixer or hand mixer, cookie sheet, oven, food processor, measuring spoons/cups.





    Cheesecake Filling Ingredients:

    • 6 ounces Kite Hill almond ricotta
    • 2 tablespoons maple syrup
    •  teaspoon salt
    • 1 tablespoon lime juice
    • 2 tablespoons orange juice
    • Zest of orange & lime
    • 2 teaspoons vanilla
    • 3 teaspoons raspberry coulis(see below)
    • 4 tablespoons Coco Whip

    Raspberry Coulis Ingredients:

    • ½ lemon squeezed
    • Half 8-oz. container fresh raspberries
    • ½ cup coconut sugar

    Crust Ingredients:

    • ¼ cup oats
    • ¼ cup pecans
    • ¼ cup tigernut flour
    •  teaspoon salt
    • 2 tablespoons maple syrup


    For the Raspberry Coulis:

    • In a small saucepan, place the squeezed lemon, fresh raspberries, and coconut sugar. 
    • Let come to a boil. Turn the heat down to medium-low.
    • Simmer for 15 minutes. Set aside.

    For the Crust:

    • In a food processor, blend all crumble ingredients until it’s all mixed together You may need to scrape down the sides at least once. 
    • Press 1 tablespoon of the crust mixture into each silicone cupcake liner about a quarter of the way up.

    For the Cheesecake Filling:

    • In a medium bowl, slightly mix the ricotta, maple syrup and salt. 
    • Add in the juices, zests and vanilla. Once that is all combined, gently fold in the Coco Whip.
    • Scoop 2 tablespoons of the cheesecake mixture on top of the crust and spread out evenly.
    • Freeze for 30-40 minutes or until you are able to demold the cheesecakes. 
    • Top with some extra raspberry coulis and Coco Whip. Enjoy!


    Level: Easy