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    Winter Sugar Cookies

    Winter Sugar Cookies

    Paleo|GlutenFree

    Ingredients

    Filling Ingredients

    • ¼ cup frozen strawberries
    • ¼ cup frozen blueberries
    • ¼ cup frozen raspberries
    • 1 teaspoon lemon juice
    •  teaspoons water
    •  teaspoons maple syrup
    • ½ tablespoon chia seeds
    • 10 dried figs halved with tops cut off

    Cookie Layers Ingredients

    • ¾ cup cassava flour
    • ½ cup almond flour
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoons coconut oil melted
    • ¼ cup Brown Swerve Sweetener
    • ¼ cup Swerve Granular Sweetener
    • ½ tablespoon orange zest
    • 1 egg
    • 2 teaspoons pure vanilla extract

    Instructions

    For the Filling

    • Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
    • Bring to a boil on medium-high heat.
    • Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
    • Mix in chia seeds. Let cool completely or overnight.
    • Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
    • Once the berry mixture is sufficiently cooled, place it into a food processor.
    • Remove the figs from the water and place into the processor.
    • Pulse the two together until a thick mixture has formed. Set aside.

    For the Cookie Layers

    • Preheat the oven to 350℉.
    • In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
    • In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
    • Pour the egg mixture into the flour and mix until a thick dough forms.

    Assemble

    • Divide your dough in half (about 6.8 oz each).
    • Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
    • Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
    • Remove from the oven. Carefully spread the fig mixture evenly over the base.
    • Place the other unbaked half of dough on top and bake for 20 minutes more.
    • Remove from the oven and let cool completely before removing from the pan.
    • Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.

    Notes

    To keep paleo, use 1/8 teaspoon baking soda and 1/4 teaspoon cream of tartar.
    Difficulty Level: Medium

    CHOCOLATE MERINGUE COOKIES

    CHOCOLATE MERINGUE COOKIES

    Paleo|GlutenFree

    Ingredients

    • 8 ounces dark bittersweet chocolate broken into pieces for melting
    • 2 ounces dark bittersweet chocolate for batter
    • 4 large egg whites
    • 1 cup coconut sugar
    • 1 teaspoon pure vanilla extract
    •  teaspoon sea salt
    • ½ cup chopped walnuts optional

    Instructions

    • Preheat the oven to 325 ℉ and line 3 baking sheets with parchment paper.
    • Melt the 8 ounces of chocolate in a medium-size microwave-safe bowl. Then add pure vanilla extract and set aside.
    • In another medium-size bowl, beat egg whites on medium to high speed until stiff peaks form.
    • Slowly add the coconut sugar and continue beating about 4 minutes.
    • Gently fold the melted chocolate in small amounts into the meringue.
    • Then fold in the remaining 2 ounces of chocolate and chopped walnuts.
    • Scoop 1 ½ tablespoons of cookie dough for each cookie and place about 2” apart on the parchment-lined baking sheets. 
    • Place in the oven for 10-12 minutes.
    • Let cool for 10-15 minutes before placing on a rack. Enjoy!

    KETO PUMPKIN CHEESECAKE

    KETO PUMPKIN CHEESECAKE

    Keto|Paleo|GF
    Prep Time: 20 mins
    Cook Time: 55 mins
    Total Time: 1 hr 15 mins
    Servings: 15 slices

    Ingredients

    Cheesecake Filling Ingredients

    • Two 8 ounce bars plain cream cheese room temperature
    • 6 tablespoons powdered monkfruit
    • 1 cup pumpkin puree
    • 1 teaspoon vanilla
    • 1 teaspoon lemon juice
    • ¼ cup heavy whipping cream
    • 2 eggs
    • ¼ teaspoon cinnamon
    • ¼ teaspoon allspice
    • ¼ teaspoon pumpkin pie spice

    Crust

    • 1 cup chopped pecans
    • ½ stick melted butter
    • 2 tablespoons granulated monkfruit
    • Pinch salt
    • ¼ teaspoon cinnamon

    Drizzle(optional)

    • 2 tablespoons 100% Cacao Like a melted Midnight Coconut bar or Keto Cup

    Instructions

    • Preheat oven to 350℉.

    For the Cheesecake Filling

    • Cream together the cream cheese and powdered monkfruit using an electric hand mixer until fluffy. 
    •  In a medium bowl, beat in the pumpkin, vanilla, lemon juice and heavy whipping cream until just combined. 
    • Add in the eggs one at a time until fully incorporated.
    • Fold in all the spices. Then set aside.

    For the Crust

    • Chop pecans until you have small but uniform pieces and measures 1 cup. Place into a small bowl.  
    • Add in the melted butter, granulated monkfruit, pinch of salt and cinnamon. Mix until combined. 
    • Press into a greased 7″ springform pan. To get an even layer, use the bottom of a measuring cup to press the crust down.  
    • Pour cheesecake filling over the crust and place into the oven for 55 minutes.
    • After the timer has gone off, turn off the oven. Leave the oven door open just a little bit. Let the cheesecake sit in the oven for an hour. Then place in refrigerator overnight.

    Assemble

    • Once the cheesecake has sat overnight, drizzle with some melted 100% cacao or enjoy with some whipped cream!

    Notes

    Difficulty Level: Easy

    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!

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