Recipes

STUFFED CHEESECAKE BANANA BREAD

Vegan|GF|PeanutFree

Equipment

2 small loaf pans

Ingredients

Vegan Cream Cheese Filling Ingredients

¼ cup Kitehill Plain Almond Milk Cream Cheese
4 tablespoons maple syrup
¾ cup cashews soaked in hot water overnight and then drained
2 tablespoons freshly squeezed lemon juice
½ teaspoon lemon zest
Extra banana for garnish

Banana Bread Ingredients

2 ½-3 ripe bananas
4 tablespoons melted coconut oil
2 teaspoons ground cinnamon
1 tablespoon maple syrup
1 ¼ cups almond flour
1 teaspoon baking powder
½ teaspoon baking soda

Instructions

For the Vegan Cream Cheese Filling

In a food processor, add the soaked, drained cashews. Pulse until smooth and creamy.
Add the Kitehill Cream Cheese, maple syrup, lemon juice and zest. Continue pulsing until a smooth consistency is reached.

For the Banana Bread

Preheat the oven to 350℉. Line 2 small loaf pans with parchment paper and set aside.
Mash 3 bananas in a large bowl.
Then add coconut oil, cinnamon, and syrup.
Add the almond flour, baking soda, and baking powder. Mix well.

Assemble

Place ¼ of the batter at the bottom of each loaf pan, so half the batter is left.
Thickly layer half of the cream cheese filling evenly across the banana bread batter in each loaf pan.
Top the cream cheese filling in each loaf pan with half of the remainder of banana bread batter.
Top with 1 banana, sliced in half, on each loaf for garnish.
Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Let cool completely before eating. Enjoy!

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
⅓ 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

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

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
⅛ teaspoon salt
¼ teaspoon non dairy milk
1¼ 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

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

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
⅛ 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