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    INSTANT POT MEXICAN HOT CHOCOLATE

    INSTANT POT MEXICAN HOT CHOCOLATE

    Dairy-free|Gluten-Free|Paleo
    Prep Time10 mins
    Cook Time5 mins
    Total Time15 mins
    Servings: 8 servings

    Equipment

    • Instant Pot

    Ingredients

    • 3 cups dairy-free milk we used 2 cups coconut milk and 1 cup almond milk
    • 2 bars Evolved Chocolate Signature Dark
    • 3 tablespoons honey
    • 1 teaspoon pure vanilla extract
    • Pinch of sea salt
    •  teaspoons ground cinnamon
    •  teaspoon cayenne pepper
    • ½ teaspoon orange zest

    Instructions

    • 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.

    Notes

    Subsitutions
    You can use 5 ounces of semi-sweet chocolate chips instead of Evoled Chocolate bars but recipe might not be paleo, depending on the brand of chocolate chips used.
    For a vegan version, you can sub honey for maple syrup. 
    For a keto version, you can use monk fruit in place of honey or maple syrup. 

    BANANA CHOCOLATE CHUNK MUFFIN RECIPE FOR BEGINNER BAKERS

    muffing being held in hand

    Paleo Banana Chocolate Chunk Muffins

    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Keyword: dairy-free, gluten free, Paleo, peanut-free, tree nut-free
     
    Servings: 12 muffins

    Ingredients

    • 3 bananas mashed
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • ½ cup coconut oil melted
    • ½ cup honey
    •  cups cassava flour
    • 1 teaspoon baking soda
    • ¼ teaspoon sea salt
    • 1 Evolved Signature Dark bar chopped

    Instructions

    • Preheat the oven to 350℉.
    •  Prepare a regular-size muffin or cupcake pan by lining it with standard cupcake wrappers (2" x 1 ¼").
    •  In a medium-size bowl, mix the mashed bananas, egg, vanilla extract, coconut oil, and honey, and set aside.
    •  In a separate bowl mix the flour, baking soda, and salt.
    • Add the flour mixture to the wet ingredients and combine thoroughly until a batter forms.
    • Mix in the chocolate chunks.
    • Scoop about 3 tablespoons of batter into each cupcake liner, about ¾ of the way up.
    • Bake for 25-30 minutes or until a toothpick inserted into the muffins comes out clean. 
    • Let cool for 10-15 minutes and enjoy!

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    PALEO CHOCOLATE CUPCAKES WITH SWEETENED CASHEW BUTTER FROSTING

    Dairy-free|Gluten free|Paleo|Peanut-free
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
     
    Servings: 12 cupcakes

    Ingredients

    Chocolate Cupcake Ingredients

    • 1 cup almond flour
    • 1 cup cocoa powder
    • ½ teaspoon baking soda
    • 1 teaspoon cream of tartar
    • ¼ teaspoon sea salt
    • ½ cup maple syrup
    •  cup unsweetened applesauce
    •  cup coconut oil
    • 3 eggs
    • 1 teaspoon pure vanilla extract

    Cashew Butter Frosting Ingredients

    •  cups creamy cashew butter
    • ½ cup maple syrup
    • ½ bar melted Evolved Signature Dark chocolate
    • ¼ cup coconut milk
    • 1 teaspoon pure vanilla extract

    Instructions

    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!

    Notes

    Evolved Products You’ll Need 
    Half of a 2.5 oz bar of Evolved Signature Dark Chocolate

    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.

    Strawberry Scones

    Strawberry Scones

    Paleo|GlutenFree|PeanutFree

    Prep Time  10 mins
    Cook Time 15-18 mins
    Total Time  25-28 mins
    Servings: 8 scones

    Ingredients
    • 2 cups almond flour
    • ¼ cup coconut flour
    • ⅓ cup coconut sugar
    • 1 teaspoon baking soda
    • 2 teaspoons cream of tartar
    • ⅛  teaspoon of sea salt
    • ¼ teaspoon ground cinnamon
    • 1 egg
    • ¼ cup coconut oil
    • 1 teaspoon pure vanilla extract
    • 1 cup fresh strawberries, cleaned and chopped
    • ⅓ cup sliced almonds for topping
    Instructions
    1. Preheat the oven to 350℉ and line a baking sheet with parchment paper. Set aside.
    2. Pulse the flours, coconut sugar, baking soda, cream of tartar, salt, and cinnamon in a food processor for 10 seconds or until ingredients are mixed well. 
    3. Add the egg, melted coconut oil, and vanilla extract to the flour mixture. Pulse until fully incorporated for around a minute. A dough ball should form.
    4. Take the dough out of the processor and gently fold in the chopped strawberries and roll back into a ball. Transfer dough to a baking sheet.
    5. Gently press down to form a circle about ½ ” thick.  Place in the freezer for 20-25 minutes. This makes it easier to slice and space the scones on the baking sheet later.
    6. Take dough out of the freezer. Slice into 8 triangles and add sliced almonds on top of each scone. 
    7. Rearrange the scones so that they have room to bake and brown.
    8. Bake for 15-18 minutes or until tops are just golden. 
    9. Remove scones from oven and let them cool completely on wire racks before serving. Enjoy! 

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Apple Bacon Breakfast Bites with Maple Syrup Glaze

    Paleo|GlutenFree

    Ingredients

    Breakfast Bite Ingredients

    • 1 cup cassava flour
    • ¼ teaspoon baking soda
    • ½ teaspoon cream of tartar
    •  teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 2 eggs room temperature
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon melted ghee
    • ¼ cup honey
    • ¼ cup unsweetened coconut milk
    • 1 medium Granny Smith apple peeled, cored, and cut into ¼" pieces
    • ½ cup (3-4 slices of bacon) bacon bits cooked and drained

    Maple Syrup Glaze Ingredients

    • 2 tablespoons coconut oil microwave for 20 seconds if oil is solidified
    • 2 tablespoons pure maple syrup
    •  teaspoon pumpkin spice

    Instructions

    For the Breakfast Bites

    • Preheat the oven to 375℉. Make sure you cook your bacon beforehand, drain on paper towels and set aside.
    • Line two baking sheets with parchment paper and set aside.
    • In a large bowl, mix the cassava flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
    • In another bowl, whisk the eggs, pure vanilla extract, melted ghee, honey and coconut milk.
    • Add the wet ingredients to the dry ingredients. Then add the apple pieces and bacon. Mix to combine.
    • Drop about one tablespoon of batter onto the baking sheet, spacing the breakfast bites about 2 inches apart.
    • Bake for 15 minutes.
    • Place breakfast bites on a dish, serve with Maple Syrup Glaze

    For the Maple Syrup Glaze

    • Whisk all ingredients together.
    • Drizzle over each Breakfast Bite.

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