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    YO HO HO & A BOTTLE OF PROTEIN RUM RAISIN BITES?

    rum protein ball

    Gluten-Free|NoBake|Peanut-Free|Vegan

    Servings: 10 Bites

    Ingredients

    • 3 tbsp cashews finely chopped
    • ¼ cup coconut flour
    • ¼ cup Owyn Vanilla Protein Powder
    • ¼ cup raisins
    • ½ tsp Cook's brand rum extract
    • ½ tsp ground cinnamon
    • ½ cup cashew butter
    •  cup maple syrup
    • ½ cup shredded coconut flakes

    Instructions

    • In a medium-size bowl, thoroughly mix the cashews, coconut flour, vanilla protein powder, raisins, rum extract, cinnamon, cashew butter, and maple syrup until you achieve a thick dough.
    • With the palm of your hands, roll each tablespoon of dough into spheres.
    • Roll each bite in shredded coconut.
    • Freeze for 10-15 minutes before serving.

    BLUEBERRY APRICOT PROTEIN BARS TO FUEL YOUR DAY

    BLUEBERRY APRICOT PROTEIN BARS TO FUEL YOUR DAY

    Vegan|Gluten-Free|Peanut-Free|Dairy-Free

    Prep Time10 mins
    Total Time10 mins

     

    Servings: 16

    Ingredients

    • 1 cup cashew butter
    • ½ cup Turkish apricots chopped in very small pieces
    • ½ cup organic dried blueberries
    • 2 scoops Owyn Vanilla Protein Powder
    • ½ cup puffed quinoa
    • ¼ cup pumpkin seeds
    •  cup uncooked oats
    • 3 tbsp maple syrup
    • ¼ cup roasted unsweetened coconut flakes
    • ½ cup 72% Signature Dark Chocolate Bar melted for drizzle

    Instructions

    • Line an 8” x 8” square baking pan with parchment paper and set aside.
    • Mix all the ingredients except the coconut flakes and chocolate in a large bowl with a spoon until everything is evenly distributed.
    • Scoop the protein bar mixture into the pan and flatten with a spoon or spatula, making sure it reaches the corners of the pan.
    • Top with coconut flakes and drizzle the melted chocolate over the top.
    • Refrigerate for at least 2-3 hours before taking out and cutting into bars. Enjoy!

    Paleotized Mocha Caramel Frappuccino

    Paleotized Mocha Caramel Frappuccino

    Paleo|Vegan|GlutenFree|DairyFree|PeanutFree|NoBake

    Prep Time: 5 mins
    Cook Time: 45 mins
    Total Time: 50 mins

    Ingredients

    Homemade Salted Caramel Sauce Ingredients

    • One 13.5 ounce can full-fat coconut cream
    •  cup coconut sugar
    • ½ teaspoon sea salt
    • 1 teaspoon coconut oil
    • 1 teaspoon pure vanilla extract

    Frappuccino Ingredients

    • 1 tablespoon melted Signature Dark chocolate
    • 4-5 ice cubes
    • ¼ cup strong coffee cooled
    • ½ cup coconut milk
    • ¼ cup salted caramel sauce plus 2 tablespoons for bottom of the glass and drizzle (see above)
    • 1 tablespoon cocoa powder
    • 1 tablespoon Cocowhip topping

    Instructions

    For the Homemade Salted Caramel Sauce

    • Combine the coconut cream, coconut sugar and salt in a saucepan.
    • Whisk frequently over medium-high heat until you reach a boil.
    • Once it boils, reduce heat and simmer for 45 minutes, stirring frequently until the caramel becomes darker brown and thickens to a syrupy texture.
    • Remove from the heat and stir in the coconut oil and vanilla extract. Set aside.

    For the Frappuccino

    • Swirl melted dark chocolate into a tall glass so that it coats the glass (this is for decoration purposes).
    • Then pour 2 tablespoons of salted caramel sauce into the bottom of the glass.
    • Using a blender, mix the ice cubes, coffee, milk, caramel sauce, and cocoa powder for about 30 seconds or until the ice is completely crushed.
    • Pour the frappuccino into your glass. Top with Cocowhip topping and a drizzle of caramel sauce.

    Lincoln Hats

    Lincoln Hats

    Vegan|GlutenFree|PeanutFree|NoBake

    Equipment

    • 12 cake pop sticks

    Ingredients

    • 6 large Dandies marshmallows
    • 2 medium bananas ripe and peeled
    • 1 cup melted Evolved Signature Dark bars
    • 1 teaspoon Supernatural Sprinkles for decoration (optional)

    Instructions

    • Line a baking sheet with parchment paper.
    • Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
    • Refrigerate the baking sheet for 10 minutes.
    • Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
    • Then skewer cake pop sticks in the center of the bananas and marshmallows.
    • Next, take out your pan from the refrigerator. Set aside.
    • One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
    • Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
    • Refrigerate or freeze for at least 30 minutes.
    • Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

    STUFFED CHEESECAKE BANANA BREAD

    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

    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

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