• Line a 9" x 5" loaf pan with parchment paper and set aside.
• In a medium mixing bowl, combine eggs, melted butter, swerve sweetener, cacao powder, and coffee granules. Mix well.
• Add the coconut and almond flours, baking soda, and salt. Mix until everything's well incorporated and there are no more lumps.
• Pour the batter into the loaf pan and bake for 35 minutes.
• Cool for 10 minutes. Drizzle with a melted Evolved Chocolate Midnight Coconut bar and enjoy.

• Prepare a baking sheet lined with parchment paper.
• Add butter to a saucepan and melt over medium-low heat.
• Add Swerve brown sweetener and whisk into the melted butter.
• Stir in peanut butter and mix all together. Remove from heat and set aside to cool.
• In a medium-size mixing bowl, combine the almond flour, sea salt, and cinnamon.
• Pour the peanut butter mixture into the dry ingredients and mix well.
• Add the vanilla extract and eggs. Mix thoroughly until a dough forms. 
• Place a tablespoon of cookie dough on the lined baking sheet. Press down each cookie gently with a rubber spatula or fork. 
• Sprinkle sea salt over the cookies and bake for 15 minutes until golden brown.
• Remove and allow to cool completely. Enjoy alone or with your favorite keto mousse.

• 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.

• Using a food processor, mix all the ingredients except the chopped chocolate until smooth.
• Place into a bowl and stir in the chopped chocolate.
• Serve and enjoy with your favorite dippers!

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!