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    PUMPKIN PECAN CAKE

    PUMPKIN PECAN CAKE

    Vegan|Paleo|GF|PeanutFree

    Prep Time: 15 mins
    Cook Time: 45 mins
    Total Time: 1 hr
     

    Ingredients

    Homemade Pumpkin Pie Spice Ingredients

    • 3 tablespoons cinnamon
    • 1 teaspoon ground nutmeg
    • 2 teaspoons ground ginger
    • 1 teaspoon allspice

    Cobbler Ingredients

    • ½ cup almond flour
    • ½ cup coconut flour
    • 2 teaspoons baking powder (For Paleo- 1 tsp cream of tartar + ½ tsp. baking soda)
    • ½ teaspoon sea salt
    • ¾ cup coconut sugar
    • 2 teaspoons Homemade Pumpkin Pie Spice(see above)
    • ½ cup pumpkin puree
    • ¼ cup coconut milk or any dairy-free milk
    •  cup coconut oil
    • 1 teaspoon pure vanilla extract

    Topping Ingredients

    • ½ cup coconut sugar
    • ¼ cup pure maple syrup
    • ¼ cup pecans chopped
    • ¾ cup very hot water

    Instructions

    • Preheat oven to 350℉.
    • Line an 8″x 8″ baking pan with parchment paper.

    For the Homemade Pumpkin Pie Spice

    • Combine all the spices. 

    For the Cobbler

    • In a medium bowl, combine flours, baking powder(or cream of tartar + baking soda), salt, coconut sugar, and 2 teaspoons homemade pumpkin pie spice. Set aside.
    • In a small bowl, combine pumpkin puree, coconut milk, coconut oil, and pure vanilla extract. 
    • Pour your wet ingredients into your dry ingredients. Mix until a thick batter is formed. 
    • Pour and spread the batter into the parchment-lined baking pan.

    For the Topping

    • In a separate bowl, combine the coconut sugar, pure maple syrup, and chopped pecans. 

    Assemble

    • Spread the topping over the batter evenly. 
    • Pour the very hot water over the entire batter. Do not stir!
    • Bake for 40-45 minutes, until the middle is set.
    • Remove the cobbler from the oven and let sit at room temperature for 10-15 minutes. 
    • Scoop into dessert bowls and serve with dairy-free ice cream or dairy-free whipped topping. Enjoy!

    Notes

    Difficulty Level: Easy

    BANANA CHOCOLATE WHOOPIE PIES

    BANANA CHOCOLATE WHOOPIE PIES

    Paleo|GF|PeanutFree

    Ingredients

    Cake Ingredients:

    • ½ cup coconut oil
    • 1 cup coconut sugar
    • 1 teaspoon vanilla
    • 2 eggs
    •  cup cassava flour
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup non dairy milk

    Banana Pudding Mousse Ingredients:

    • 1 can coconut milk just the solids, save liquid for another recipe
    • ¼ cup maple syrup
    •  tablespoons arrowroot powder
    • 1 egg yolk
    • ½ mashed banana

    Extra ingridients:

    • Cashew Milk chocolate melted
    • Banana slices

    Instructions

    For the Cake:

    • Preheat oven to 350℉.
    • Using a hand mixer, beat together the coconut oil, sugar and vanilla until fluffy.
    • Add in the eggs one at a time and beat each in well before adding the next egg.
    • In a separate bowl, whisk together flour, baking powder, baking soda and salt. 
    • Alternate between mixing in half of the milk and half of the flour mixture into the coconut oil, sugar, and vanilla until all of the milk and flour mixture is mixed in. You should get a batter by this point. 
    • Using a standard size ice cream scoop, portion out the batter onto a parchment lined baking pan. Bake for 12 minutes. 
    • Let the cakes cool for 5 minutes and then transfer them to a wire cooling rack before letting them cool completely.

    For the Banana Pudding Mousse:

    • Let coconut milk and maple syrup come to a light boil on medium heat.
    • While it’s in the process of heating, in a separate small bowl, whisk together egg yolk and arrowroot powder. 
    • Take out about ½ cup of the boiling milk mixture, and quickly whisk that into the egg mixture. This helps keep the eggs from scrambling when added to the hot milk mixture.
    • While constantly whisking the rest of the hot milk in the pot, add the egg/hot milk mixture.
    • Let come back up to a boil again while whisking non-stop. You should see it starting to thicken up.
    • After about 1 minute of a light boil, turn off heat. 
    • Transfer to bowl and mix in the mashed banana. 
    • Set pudding in fridge to cool for 30 minutes. 
    • Then gently fold thawed Coco Whip in until a uniform mousse forms. Put the mousse back in the freezer for 30 minutes.

    Assemble:

    • Fill a piping bag with the mousse and pipe a thick layer of the cream mixture onto the flat side of half of the cakes.
    • Place three banana slices on the cream and cover with a ½ teaspoon of melted chocolate. 
    • Cover with another cake and drizzle more chocolate on top. Enjoy!

    CASHEW/ALMOND BUTTER CUP STUFFED COOKIES

    CASHEW/ALMOND BUTTER CUP STUFFED COOKIES

    Paleo|GF|PeanutFree

    Ingredients

    • 1 cup cashew or almond butter
    • ½ cup coconut sugar
    • 2 teaspoons vanilla
    • 1 egg
    • 4 Cashew Butter Cups or Almond Butter Cups frozen

    Instructions

    • Preheat oven to 350℉.
    • Mix together butter, sugar, vanilla and egg until well combined.
    • Place one tablespoon of cookie mixture onto the baking sheet, spread out just enough so the frozen nut butter cup fits in the center of it. 
    • Put the frozen nut butter cup on top of the cookie mixture. 
    • Place one more tablespoon of the cookie mixture on top of the cup and seal the edges so that there is no open spots. 
    • Let the cookies sit for 5 minutes and then bake them for 12 minutes.
    • Once slightly cooled, enjoy!

    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

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