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    INSTANT POT MEXICAN HOT CHOCOLATE

    INSTANT POT MEXICAN HOT CHOCOLATE

    Dairy-free|Gluten-Free|Paleo
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 8 servings

    Equipment

    • Instant Pot

    Ingredients

    • 3 cups dairy-free milk we used 2 cups coconut milk and 1 cup almond milk
    • 2 bars Evolved Chocolate Signature Dark
    • 3 tablespoons honey
    • 1 teaspoon pure vanilla extract
    • Pinch of sea salt
    •  teaspoons ground cinnamon
    •  teaspoon cayenne pepper
    • ½ teaspoon orange zest

    Instructions

    • Add the dairy-free milk, chocolate, honey, vanilla, sea salt, cinnamon, Cayenne pepper, and orange zest to the liner of the instant pot.
    • Whisk the ingredients well and close the lid.
    • Set the valve to sealing.
    • Use the saute setting. Cook for about 5 minutes or until instant pot beeps.
    • After the instant pot beeps, turn it off. Allow the pressure to release for 5 minutes before opening the valve to release the remaining pressure.
    • Carefully remove the lid and mix the hot chocolate with a whisk.
    • Serve immediately with a dollop of coconut whipped cream.

    Notes

    Subsitutions
    You can use 5 ounces of semi-sweet chocolate chips instead of Evoled Chocolate bars but recipe might not be paleo, depending on the brand of chocolate chips used.
    For a vegan version, you can sub honey for maple syrup. 
    For a keto version, you can use monk fruit in place of honey or maple syrup. 

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    Dairy-free|Gluten free|Paleo|Peanut-free
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
     
    Servings: 12 cupcakes

    Ingredients

    Chocolate Cupcake Ingredients

    • 1 cup almond flour
    • 1 cup cocoa powder
    • ½ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • ¼ teaspoon sea salt
    • ½ cup maple syrup
    •  cup unsweetened applesauce
    •  cup coconut oil
    • 3 eggs
    • 1 teaspoon pure vanilla extract

    Cashew Butter Frosting Ingredients

    •  cups creamy cashew butter
    • ½ cup maple syrup
    • ½ bar melted Evolved Signature Dark chocolate
    • ¼ cup coconut milk
    • 1 teaspoon pure vanilla extract

    Instructions

    For the Chocolate Cupcakes

    • Preheat the oven to 350℉ and line a regular-size cupcake tin with standard cupcake liners (2" x 1¼").
    • In a medium-size bowl, mix the flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside.
    • In another bowl, mix the maple syrup, applesauce, coconut oil, eggs, and vanilla extract.
    • Transfer the wet to the dry ingredients and mix thoroughly.
    • Fill each cupcake liner halfway full and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
    • Cool cupcakes completely before frosting.

    For the Cashew Butter Frosting

    • Using a medium-size bowl, whisk all ingredients together until you have a smooth consistency.
    • Spoon the frosting into a piping bag with a decorating tip of your choice.
    • Pipe your frosting onto the cupcakes and enjoy!

    Notes

    Evolved Products You’ll Need 
    Half of a 2.5 oz bar of Evolved Signature Dark Chocolate

    BLUEBERRY APRICOT PROTEIN BARS TO FUEL YOUR DAY

    BLUEBERRY APRICOT PROTEIN BARS TO FUEL YOUR DAY

    Vegan|Gluten-Free|Peanut-Free|Dairy-Free

    Prep Time10 mins
    Total Time10 mins

     

    Servings: 16

    Ingredients

    • 1 cup cashew butter
    • ½ cup Turkish apricots chopped in very small pieces
    • ½ cup organic dried blueberries
    • 2 scoops Owyn Vanilla Protein Powder
    • ½ cup puffed quinoa
    • ¼ cup pumpkin seeds
    •  cup uncooked oats
    • 3 tbsp maple syrup
    • ¼ cup roasted unsweetened coconut flakes
    • ½ cup 72% Signature Dark Chocolate Bar melted for drizzle

    Instructions

    • Line an 8” x 8” square baking pan with parchment paper and set aside.
    • Mix all the ingredients except the coconut flakes and chocolate in a large bowl with a spoon until everything is evenly distributed.
    • Scoop the protein bar mixture into the pan and flatten with a spoon or spatula, making sure it reaches the corners of the pan.
    • Top with coconut flakes and drizzle the melted chocolate over the top.
    • Refrigerate for at least 2-3 hours before taking out and cutting into bars. Enjoy!

    Paleotized Mocha Caramel Frappuccino

    Paleotized Mocha Caramel Frappuccino

    Paleo|Vegan|GlutenFree|DairyFree|PeanutFree|NoBake

    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins

    Ingredients

    Homemade Salted Caramel Sauce Ingredients

    • One 13.5 ounce can full-fat coconut cream
    •  cup coconut sugar
    • ½ teaspoon sea salt
    • 1 teaspoon coconut oil
    • 1 teaspoon pure vanilla extract

    Frappuccino Ingredients

    • 1 tablespoon melted Signature Dark chocolate
    • 4-5 ice cubes
    • ¼ cup strong coffee cooled
    • ½ cup coconut milk
    • ¼ cup salted caramel sauce plus 2 tablespoons for bottom of the glass and drizzle (see above)
    • 1 tablespoon cocoa powder
    • 1 tablespoon Cocowhip topping

    Instructions

    For the Homemade Salted Caramel Sauce

    • Combine the coconut cream, coconut sugar and salt in a saucepan.
    • Whisk frequently over medium-high heat until you reach a boil.
    • Once it boils, reduce heat and simmer for 45 minutes, stirring frequently until the caramel becomes darker brown and thickens to a syrupy texture.
    • Remove from the heat and stir in the coconut oil and vanilla extract. Set aside.

    For the Frappuccino

    • Swirl melted dark chocolate into a tall glass so that it coats the glass (this is for decoration purposes).
    • Then pour 2 tablespoons of salted caramel sauce into the bottom of the glass.
    • Using a blender, mix the ice cubes, coffee, milk, caramel sauce, and cocoa powder for about 30 seconds or until the ice is completely crushed.
    • Pour the frappuccino into your glass. Top with Cocowhip topping and a drizzle of caramel sauce.

    OVERSTUFFED OATMEAL BREAKFAST COOKIES

    OVERSTUFFED OATMEAL BREAKFAST COOKIES

    GlutenFree|Dairy-Free|PeanutFree

    Ingredients

    • 1 egg
    •  cup pure maple syrup
    • ½ teaspoon pure vanilla extract
    •  cup cashew butter
    • ¼ cup coconut oil melted
    • ¼ cup finely chopped dates
    • ¼ teaspoon sea salt
    • ½ teaspoon ground cinnamon
    • ¼ cup cassava flour
    • 1 cup old fashioned rolled oats
    • ¼ teaspoon baking soda
    • ½ cup sunflower seeds
    •  cup shredded unsweetened coconut
    • ½ cup dried persimmons

    Instructions

    • Preheat oven to 350℉. Line a baking sheet with parchment paper.
    • In a medium-size bowl, mix together the egg, maple syrup, vanilla extract, cashew butter, coconut oil, chopped dates, salt, and cinnamon until everything’s well incorporated. Set aside.
    • In a large bowl, mix the cassava flour, oats, baking soda, sunflower seeds, and shredded coconut until all the ingredients are well combined.
    • Add the wet ingredients to the dry ingredients and stir until a dough is formed. Then fold in the dried persimmons.
    • Scoop a tablespoon of cookie dough onto the prepared cookie sheet, spacing them 2 inches apart.
    • To ensure a thinner cookie, flatten each cookie with the palm of your hand.
    • Bake for 15-20 minutes or until slightly golden. Enjoy!

    Cocoa Hazelnut Bread

    Paleo Cocoa Hazelnut Bread

    Paleo|GF

    Ingredients


    - 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


    Instructions

    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.

    Enjoy!

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