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.

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.

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.

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.

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!

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.

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.

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!

Preheat oven to 350℉.

Mix all ingredients together in bowl and scoop into greased mini muffin tins.

Bake for 10-12 minutes. A toothpick inserted in center should come out clean.

Let cool, pop out of muffin tin and enjoy!

In the food processor, puree soaked and drained cashews just until it is a chunky, grainy texture--similar to a ricotta cheese consistency.

Pulse in sugar, cinnamon and coconut milk just until combined, do not over mix.

Set in the fridge while making the shells

To start the shells--you will need a waffle CONE iron.

While it is preheating, start by whisking all the dry ingredients together, then incorporating the wet ingredients.

Spoon about ½ tbsp worth of the batter onto the waffle iron and keep closed for 2-3 minutes(all waffle makers can vary so you might need to play around with the time)

When it is golden brown, peel it off the iron and wrap it around something cylinder shaped(handle of a wooden spoon, thin rolling pin, etc.)

Keep it wrapped on the object until it is cooled and hardened so it can hold its shape when taken off.

Once it cools, dip each side into melted chocolate and place in fridge/freezer until it sets.

Fill each cannoli shell with the prepared cannoli cream*.

Enjoy right away or store in the fridge in an airtight container until ready to eat.

*We scooped our cannoli cream into a small ziplock bag a snipped a small corner off to make a “piping bag” to make filling the cannolis easier!