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    STRAWBERRY CAKE POPS

    STRAWBERRY CAKE POPS

    Paleo|PeanutFree

    Ingredients

    Cake Ingredients:

    • 5 ounces almond flour
    • 2 tablespoons coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 eggs
    • ¼ cup nondairy milk
    • 2 tablespoons coconut oil
    • ¼ cup maple syrup
    • 1 cup diced freeze dried strawberries or fresh

    Binder:

    • 2 tablespoons maple syrup
    • 2 tablespoons coconut butter melted

    Extras ingredients:

    • Cake pop sticks
    • ½ cup 72% Chocolate(like our Signature Dark bar) melted
    • Freeze dried strawberries for garnish chopped

    Instructions

    For the Cake:

    • Preheat oven to 350℉. 
    • Whisk together all dry ingredients.
    • Then add in the milk, eggs, maple syrup, strawberries and oil. Mix until well incorporated.
    • Empty mixture into a 9″ greased cake pan and bake for 10 minutes. Let cake cool completely.
    • In a medium sized bowl, crumble up the cooled cake.
    • Add in the maple syrup and coconut butter. Mix until well combined.
    • Roll up to the size of small meatballs and place on a tray.
    • Let set up in the freezer for 30 minutes.

    Assemble:

    • Once the cake pops are set up take a cake pop stick and dip it about a 1/4″ into melted chocolate. 
    • Then place about halfway into the cake pop. 
    • Once all pops have been poked place back in the freezer for 5-10 minutes or until the chocolate has set up.
    • Have your melted chocolate ready and start to dip the cake pops into it. 
    • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries. 
    • Decorate with some more freeze dried strawberries, once set up enjoy!
    • *if using fresh strawberries eat within 1-2 days

    Notes

    Difficulty Level: Medium

    COOKIE DOUGH CAKE POPS

    COOKIE DOUGH CAKE POPS

    Vegan|Paleo|GF|PeanutFree

    Ingredients

    Cake Ingredients:

    • ½ cup creamy nut butter we like cashew butter but any would work here!
    • 3 tablespoons maple syrup
    • ¼ teaspoon sea salt
    • 1 teaspoon vanilla extract
    • ¼ cup coconut flour plus 2 tablespoons extra
    • 2 tablespoons finely chopped dark chocolate

    Extra ingredients:

    • ½ cup Cashew Milk Chocolate melted
    • Cake pop sticks
    • 2 tablespoons Cashew Milk Chocolate chopped

    Instructions

    For the Cake:

    • In a medium sized bowl, mix together the cashew butter and maple syrup. You will see this thicken up a bit.
    • Add salt, vanilla extract, and flour. Mix again thoroughly, then add chopped chocolate.
    • Roll into small meatball shapes and place on a tray. 
    • Once all of the pops have been rolled, place the tray in the freezer to set up for 15 minutes.

    Assemble:

    • Remove the tray from the fridge. Dip a pop stick into the chocolate about a 1/4″ and then place it back into the cookie dough ball halfway. 
    • Once all of the cookie dough balls have been sticked place into the freezer for 5 minutes. 
    • Once five minutes has passed, take the whole pop and dip it into the cashew milk chocolate. 
    • Shake off the excess and top with some finely chopped up chocolate.
    • Let them dry and enjoy.

    Notes

    Difficulty Level: Easy

    CHOCOLATE CAKE POPS

    CHOCOLATE CAKE POPS

    Vegan|Paleo|GF|PeanutFree

    Ingredients

    Cake Ingredients:

    • ½ cup cassava flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup cocoa powder
    • ½ cup coconut sugar
    • ½ cup non dairy milk
    • 2 tablespoons melted coconut oil

    Frosting:

    • ¼ cup nut butter
    • 2 tablespoons cocoa powder
    • 1 tablespoon maple syrup
    •  teaspoon salt
    • ¼ teaspoon non dairy milk
    •  teaspoon vanilla

    Extra ingredients:

    • ½ cup 72% chocolate(like our Signature Dark bar)
    • Cake pop sticks

    Instructions

    For the Cake:

    • Preheat oven to 350℉.
    • Whisk together all dry ingredients. 
    • Then add in the milk and oil. 
    • Empty into a 9 inch greased cake pan and bake for 10 minutes. Let cake cool completely

    For the Frosting:

    • While the cake is cooling, combine all ingredients for the frosting into a medium sized bowl and mix until well incorporated

    Assemble:

    • Crumble the cake into the bowl with frosting in it. 
    • Mix until everything is combined. 
    • Roll into small, tight meatball shapes and place on the tray. 
    • Once all cake pops have been rolled out, let sit in the freezer for 20 minutes.
    • Once the cake pops are set up, take a cake pop stick and dip it about a 1/4″ into melted chocolate. 
    • Place about halfway into the cake pop. 
    • Once all pops have been poked, place back in the freezer for 5 minutes to let the chocolate set up.
    • Have your melted chocolate ready and start to dip the cake pops into it. 
    • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries.
    • Decorate with some small round sprinkles. Once set up, enjoy! 

    Notes

    Difficulty Level: Medium

    PALEO BIRTHDAY CAKE POPS

    PALEO BIRTHDAY CAKE POPS

    Paleo|PeanutFree

    Ingredients

    Cake Ingredients:

    • 5 ounces almond flour
    • 2 tablespoons coconut flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 eggs
    • ¼ cup nondairy milk
    • 2 tablespoons coconut oil
    • ¼ cup maple syrup
    • 2 teaspoons vanilla

    Binder Ingredients:

    • 2 tablespoons sprinkles
    • 2 tablespoons maple syrup
    • 2 tablespoons coconut butter melted

    Coating ingredients:

    • Cake pop sticks
    • ½ cup 72% chocolate(like our Signature Dark bar) melted

    Instructions

    For the Cake:

    • Preheat oven to 350℉.
    • Whisk together all the dry ingredients. 
    • Then add in the milk, eggs, maple syrup, and oil. Mix until well incorporated. 
    • Next, empty into a 9″ greased cake pan and bake for 20 minutes. Let cake cool completely afterward. 
    • In a medium-sized bowl, crumble up the cooled cake. 
    • Add in maple syrup, coconut butter, and sprinkles. Mix until well combined.
    • Roll up to the size of small meatballs and place on a tray.
    • Let set up in the freezer for 30 minutes.

    Assemble:

    • Once the cake pops are set up, take a cake pop stick and dip it about a 1/4″ into melted chocolate. 
    • Then place about halfway into the cake pop.
    • Once all pops have been poked, place back in the freezer for 5-10 minutes or until the chocolate has set up.
    • Have your melted chocolate ready and start to dip the cake pops into it. 
    • Shake off the excess chocolate and then stick it with the pop right side up into styrofoam or cardboard before it completely dries. 
    • Decorate with some more sprinkles, once set up enjoy! 

    Notes

    Difficulty Level: Medium

    Avocado Mousse Dome

    Avocado Mousse Dome

    Keto|GF|PeanutFree|TreeNutFree

    Ingredients

    Avocado Mousse Ingredients:

    • 1 ripe avocado
    • One 8 ounce bar of cream cheese softened
    • 1 teaspoon lemon juice
    • 1 teaspoon lime juice
    • 3 tablespoons powdered monk fruit We used Lakanto

    Butter Cookie Crust Ingredients:

    • ½ cup almond flour
    • 1 tablespoon coconut flour
    • ½ teaspoon baking powder
    • 1 ½ tablespoons granulated monk fruit We used Lakanto
    • 1 ounce butter or coconut oil
    • 1 egg

    Extra Ingredients:

    • 4 ounces unsweetened melted chocolate
    • Dome Mold

    Instructions

    For the Butter Cookie Crust:

    • Preheat oven to 350 °F.
    • Whisk together almond flour, coconut flour, baking powder, and granulated monk fruit.
    • With a rubber spatula, mix in oil and egg.
    • Place on a baking sheet in a rectangle about ½ inch thick.
    • Bake for 12 minutes, or until hardened. Once they have cooled, cut out four 2.5″ inch circles.

    For the Mousse:

    • Using a hand mixer, beat the cream cheese and powdered monk fruit until it’s fluffy.
    • In a separate small bowl, mash together the avocado, lime juice, and lemon juice.
    • Using the hand mixer, beat the avocado mixture into the cream cheese and create a uniform mousse.

    Assemble:

    • Place the mousse into a piping bag with a medium round tip. 
    • Pipe about halfway up the mold. Repeat on the other three molds.
    • Then place the cookie on top.
    • Freeze until firm enough to pop out; this should take about 30-40 minutes.
    • Once you have popped the domes out of the molds, place the domes on a wire baking sheet. 
    • Smoothen any bumps and pour the chocolate over the bombs.
    • When the chocolate has set up(it will harden upon contact with the frozen domes), feel free to enjoy!

    Notes

    Difficulty Level: Medium

    PEPPERMINT FUDGE CUPS

    PEPPERMINT FUDGE CUPS

    Vegan|Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Ingredients:

    • ½ cup dark primal chocolate melted(about 5oz)
    • ¼ cup maple syrup
    • ¼ cup cocoa powder
    • 2 tbsp coconut oil melted
    •  tsp peppermint oil a small amount goes a long way
    • 2 tbsp cold coffee--optional* this gives it a mocha flavor
    • Pinch of salt
    • 1 crushed candy cane--optional*

    Chocolate Cups:

    • Chocolate Cup Ingredients:
    • 1 ½ cup dark primal chocolate melted

    Instructions

    Filling Instructions:

    • In medium size bowl with a rubber spatula, mix together chocolate and maple syrup, this will thicken up a bit.
    • Mix in cocoa powder and coconut oil, ensuring all lumps of powder are gone.
    • Add rest of ingredients and mix again. This should be a thick, even mixture.
    • Set aside while preparing chocolate cups.

    Chocolate Cup Instructions:

    • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted primal chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

    Assemble:

    • Pack 2 tbsp of the fudge mixture into the bottom of the chocolate cup(with the liner still on), lightly packing it down.
    • Pour another tbsp of chocolate over the top, spread to the sides, and place back in fridge for at least twenty minutes.
    • Pull out of fridge, peel back wrapper and enjoy!

    Notes

    Level: Easy

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