Free standard shipping on orders $35+ (US only)
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart

    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.


    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.

    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!

    Frozen Yogurt Bark

    Vegan Frozen Yogurt Bark



    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



    -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 :)