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    Cocoa Hazelnut Bread

    Paleo Cocoa Hazelnut Bread



    - 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


    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.



    Keto Donuts



    - 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

    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.

    Zucchini Brownies

    Paleo Zucchini Brownies



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

    -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. 

    Coconut Banana Cookies

    Paleo/Vegan Coconut Banana Cookies



    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
    -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.

    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!

    Cashew Butter Cookie Sandwiches

    Cashew Butter Cookie Sandwiches



    Cashew Cookies:

    ½ cup cashew butter

    ½ cup maple sugar

    1 egg

    ½ tsp baking soda

    1 tsp baking powder

    1 tsp cinnamon

    1 tsp vanilla

    ¾ cup oat flour



    Beat together butter and sugar.

    Incorporate the egg and vanilla until uniform mixture.

    In seperate bowl, whisk together all dry ingredients and slowly add to the butter mixture.

    Once dough is formed, spread flat on a parchment lined baking sheet and bake at 325 for 10-15 minutes or until just browned and the center doesn’t jiggle.

    Let cool completely, then with the rim of a glass, carefully punch out cookies.


    Chocolate Hummus:

    1 can unsalted chickpeas

    4 tbsp melted coconut oil

    5 tbsp cocoa powder

    3 tbsp melted 100%

    4 tbsp maple syrup

    1 tsp vanilla

    ¼ tsp salt

    1 tsp cold brew coffee(optional)

    2 tbsp water


    Place everything in food processor and blend until completely smooth.

    Spread 1 tbsp of hummus on a cookie and sandwich it with another one, eat right away or store in an airtight container in the fridge!