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    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

    CHOCOLATE PEANUT BUTTER PRETZEL BARS

    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

    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
    •  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

    APPLE AND BANANA MINI MUFFINS

    APPLE AND BANANA MINI MUFFINS

    Vegan|Paleo|GF|PeanutFree

    Ingredients

    Ingredients

    • 1 cup almond flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup coconut sugar
    • 2 tablespoons water
    • ½ cup unsweetened apple sauce
    • 1 banana mashed
    • 1 egg can sub for 1 flax egg
    • 2 teaspoons cinnamon

    Instructions

    Instructions

    • 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!

    Notes

    Level: Easy

    CASHEW CANNOLIS

    CASHEW CANNOLIS

    Vegan|Paleo

    Ingredients

    Cannoli Shells:

    •  cup cassava flour
    • ¼ cup sugar cane sugar will make them extra crispy but maple/coconut sugar will work too!
    • 1 teaspoon cinnamon
    • 1 flax egg 1 tablespoon ground flax seed soaked in 3 tablespoons water for 5 minutes
    •  cup non dairy milk we used coconut but any milk will work
    • 2 tablespoons melted coconut oil sub any fat

    Cannoli Filling:

    • ½ cup cashews soaked for 24 hours then drained
    • 2 tablespoons cane sugar sub for any granulated sugar
    • ¼ teaspoon cinnamon
    • 2 tablespoons full fat coconut milk skimmed off the top of a can
    • 1 ounce melted chocolate

    Instructions

    Instructions:

    • 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!

    Notes

    Difficulty Level: Easy

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