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    Paleo Cocoa Hazelnut Bread

    Paleo Cocoa Hazelnut Bread

    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!

    Keto Donuts

    Keto Donuts

    Ingredients


    - ½ cup almond flour
    - ¼ cup coconut flour
    - 1 tbsp finely ground psyillum husk
    - 1 tsp xanthan gum
    - 8 oz water
    - 4 tbsp melted coconut oil
    - ⅛ tsp monk fruit powder
    - 2 eggs
    - 1 tsp baking powder

    Instructions:
    1. Mix together flours, husk and xanthan gum in a small bowl and set aside.
    2. In medium-high heat saucepan, add water, oil and monk fruit powder. Let come to a low boil.
    3. Turn heat down to medium and add flour mixture, whisking quickly until a ball of dough has formed.
    4. Transfer to stand mixer and mix on medium speed to cool down the dough.
    5. When it’s cool to the touch, add eggs one at a time.
    6. Once the eggs are added, mix in the baking powder.
    7. Transfer to piping bag and pipe into cavities of donut pan(if you don’t have one, pipe in donut like circles on a parchment lined sheet pan.)
    8. Bake at 375 degrees for 25 minutes until golden brown.
    9. Let cool completely and dip each one into melted Midnight Coconut Chocolate or Unsweetened Roasted Coconut Butter. Decorate with flaked coconut or drizzled chocolate.

    Paleo Zucchini Brownies

    Paleo Zucchini Brownies

    Ingredients


    4 tbsp melted butter
    6 tbsp melted chocolate
    ¼ cup maple sugar
    1 egg
    ½ cup shredded zuchinni 
    ¼ cup cassava flour
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    Instructions


    -Melt butter and chocolate together.

    -Mix in sugar and egg and beat for 1 minute.

    -Mix in flour, then zucchini.

    -Pour into parchment lined loaf pan and bake for 25 minutes at 350 until a toothpick inserted in center comes out clean.

    -Makes 6 brownies. 

    Paleo/Vegan Coconut Banana Cookies

    Paleo/Vegan Coconut Banana Cookies

    Ingredients


    1 banana
    ¼ cup plus 1 tbsp shredded coconut
    1 tsp cinnamon 
    1.5 oz chopped chocolate
    2 tbsp sunflower seeds
    2 tbsp chopped dried cherries
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    Instructions:
    -Mash banana, add coconut and cinnamon

    -Fold in rest of ingredients

    -Scoop into 8 mounds and flatten into cookie shapes.

    -Bake at 350 for 10 minutes.

    Paleo Sweet Potato Muffins

    Paleo Sweet Potato Muffins

    Ingredients

    - 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


    Instructions
    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!

    Vegan Frozen Yogurt Bark

    Vegan Frozen Yogurt Bark

    Ingredients

    12 oz plain coconut yogurt(any yogurt will work too!)

    4 tbsp cocoa powder

    1 oz melted signature bar and more for drizzling

    ¼ cup pomegranate seeds

    1 kiwi peeled and sliced

    ½  dragon fruit sliced

     

    Instructions

    -Mix together yogurt, cocoa powder and melted chocolate until there are no lumps at all and it is one uniform color.

    -Spread thin(about a ½ inch thick) on a parchment lined sheet pan, drizzle with melted chocolate and use a toothpick to make a swirl pattern.

    -Next add the fruit and freeze for at least 3 hours.

    -Break up to frozen slab into smaller portion sizes and eat immediately or store in freezer for later.

    * Note* The toppings on this bark are endless! We used our favorite fruits, but encourage you to be creative and make it your own :)  

     

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