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    QUICK KETO COOKIE DOUGH CHEESECAKE DIP

    QUICK KETO COOKIE DOUGH CHEESECAKE DIP

    Gluten-Free|Keeto|Low carb|No bake|Peanut-free
    Prep Time 10 mins
    Cook Time 5 mins
    Total Time 15 mins 
    Servings: 8

    Ingredients

    • 8 ounces full-fat cream cheese
    • 2 tablespoons Swerve Confectioner's Sweetener
    • ½ cup cashew butter
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon heavy cream
    • ½ bar Midnight Coconut dark chocolate chopped

    Instructions

    • 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!

    Notes

    SUBSTITUTIONS
    Any nut butter of your choice can be used
    You can sub a vegan version of cream cheese in place of dairy-based cream cheese.
    You can use sub Swerve for monk fruit or stevia.

    YO HO HO & A BOTTLE OF PROTEIN RUM RAISIN BITES?

    rum protein ball

    Gluten-Free|NoBake|Peanut-Free|Vegan

    Servings: 10 Bites

    Ingredients

    • 3 tbsp cashews finely chopped
    • ¼ cup coconut flour
    • ¼ cup Owyn Vanilla Protein Powder
    • ¼ cup raisins
    • ½ tsp Cook's brand rum extract
    • ½ tsp ground cinnamon
    • ½ cup cashew butter
    •  cup maple syrup
    • ½ cup shredded coconut flakes

    Instructions

    • In a medium-size bowl, thoroughly mix the cashews, coconut flour, vanilla protein powder, raisins, rum extract, cinnamon, cashew butter, and maple syrup until you achieve a thick dough.
    • With the palm of your hands, roll each tablespoon of dough into spheres.
    • Roll each bite in shredded coconut.
    • Freeze for 10-15 minutes before serving.

    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.

    Lincoln Hats

    Lincoln Hats

    Vegan|GlutenFree|PeanutFree|NoBake

    Equipment

    • 12 cake pop sticks

    Ingredients

    • 6 large Dandies marshmallows
    • 2 medium bananas ripe and peeled
    • 1 cup melted Evolved Signature Dark bars
    • 1 teaspoon Supernatural Sprinkles for decoration (optional)

    Instructions

    • Line a baking sheet with parchment paper.
    • Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
    • Refrigerate the baking sheet for 10 minutes.
    • Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
    • Then skewer cake pop sticks in the center of the bananas and marshmallows.
    • Next, take out your pan from the refrigerator. Set aside.
    • One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
    • Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
    • Refrigerate or freeze for at least 30 minutes.
    • Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

    CHOCOLATE PEANUT BUTTER PRETZEL BARS

    CHOCOLATE PEANUT BUTTER PRETZEL BARS

    Vegan|GF|NoBake

    Ingredients

    Crust Ingredients:

    • 10 Kinnikinnick Gluten-Free Graham Crackers
    • ½ cup puffed quinoa
    • 6 tablespoons coconut oil
    • 3 tablespoons coconut sugar
    • ¼ teaspoon salt

    Filling Ingredients:

    • ½ cup peanut butter
    • ½ cup nut butter
    • 1 ½ teaspoons vanilla
    • 2 tablespoons maple syrup
    • Pinch of salt
    • 2 tablespoons non dairy milk
    • ½ cup crushed pretzels
    • ½ cup melted Evolved Cashew Milk bar

    Instructions

    For the Crust:

    • Place the graham crackers into a food processor and pulse until a coarse, sand consistency is reached.
    • Then place the crushed crackers into a medium-sized bowl where you will add in the quinoa, coconut oil, coconut sugar, and salt.
    • Once that is all well-combined, pour into a parchment-lined 8″ x 8″ pan and freeze until your filling is ready.

    For the Filling:

    • Place the peanut butter and cashew butter in a medium-sized bowl.
    • Mix together both nut butters.
    • Add in the vanilla, maple syrup, and salt. This will thicken up quite a bit. 
    • Add in the non dairy milk to help bring it back to a spreadable consistency.

    Assemble:

    • Spread the filling onto the crust.
    • Top the filling with the crushed pretzels and melted chocolate.
    • Then place it back in the freezer until the chocolate sets up.
    • Cut into pieces and enjoy!

    Notes

    Difficulty Level: Easy

    PEANUT BUTTER CRUNCH BALLS

    PEANUT BUTTER CRUNCH BALLS

    Vegan|Paleo|GF|TreeNutFree

    Ingredients

    • ½ cup peanut butter to keep paleo, replace with another nut butter
    • 2 tablespoons coconut oil
    • 2 tablespoons cocoa powder
    • ¼ cups shredded coconut
    • 3 tablespoons maple syrup
    • 2 tablespoons cocoa nibs
    • 1 cup puffed quinoa
    • ½ cup melted chocolate

    Instructions

    • In stand mixer, combine peanut butter, oil and maple syrup with paddle attachment. This will thicken up.
    • Add cocoa powder, coconut and nibs.
    • Once combined, mix in puffed quinoa with wooden spoon.
    • Scoop into 1 ½ inch balls and place in freezer for 15 minutes.
    • Dip each ball in the chocolate and shake off any excess.
    • Place on a parchment paper, let set and enjoy!

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