Back to School Recipe Roundup

Vegan & Paleo Mini Chocolate Sandwich Cookies

Yield: About 28 Sandwich Cookies



  • 1¼ cup Blanched Almond Flour
  • 3 tbsp Monk Fruit Sweetener or Coconut Sugar
  • 1 tbsp Ground Flax
  • ⅛ tsp Salt
  • 3 tbsp Melted Coconut Oil
  • 1 tbsp Water
  • 1 tsp Vanilla Extract




  • Preheat the oven to 350°F degrees F.
  • Combine almond flour, monk fruit sweetener, ground flax and salt.
  • Mix in coconut oil, water and vanilla with a spatula, then use your hands to combine the dough.
  • Roll cookie dough between 2 sheets of parchment paper to about 1/8"-1/4" thick.
  • Use a small circular cookie cutter to cut out cookie shapes. Transfer the shapes to a parchment-lined baking sheet.
  • Bake the cookies in the preheated oven at 350 degrees for 8-9 minutes.
  • Remove cookies from the oven, cool for 5 minutes on a baking sheet, then transfer to a wire cooling rack.
  • Melt chocolate for the filling, then mix in sunflower seed butter.
  • Pour mixture into a plastic bag, cut a small hole in one end and pipe the chocolate filling onto half the cookies*.
  • Place another cookie on top of the frosted ones to create a "sandwich”.
  • Freeze the sandwich cookies for 10 minutes to set.
  • Melt the dark chocolate for the coating.
  • Dip the frozen cookies half way into the melted chocolate and top with sprinkles.

If the chocolate filling is too runny, let it sit for 5-10 minutes to thicken.
If the filling becomes too hard, run the baggie under warm water to re-melt the chocolate.

Recipe by @bakeit.paleo

Vegan Twix Bars

Prep Time: 20 Minutes
Bake Time: 25 Minutes
Chill Time: 60 minutes
Total Time: 1 Hour 45 Minutes
Yield: 8 Bars



  • ½ cup Vegan Butter, melted
  • ⅛ cup Organic Cane Sugar
  • ½ tsp Vanilla Extract
  • 1 cup Gluten-Free Organic Flour Blend with Xanthan Gum
  • ½ tsp Fine Sea Salt


  • ⅔ cup All-Natural Sunflower Seed Butter
  • ⅓ cup Maple Syrup
  • ¼ cup Coconut Oil, melted



    • Preheat the oven the 350°F degrees and prepare a 8.5x4.5 inch loaf pan with coconut oil and parchment paper.
    • In a medium mixing bowl combine the melted butter, cane sugar, and vanilla extract. Whisk together until smooth.
    • Add in the gluten-free flour and sea salt. With a spatula mix until combined and a thick batter forms.
    • Transfer the batter into the prepared pan and spread evenly.
    • Bake for 20-25 minutes or until it’s a very light golden brown.
    • Remove from the oven and allow to fully cool in the pan on a cooling rack. Place it in the freezer for a quicker cool.
    • In a medium mixing bowl, combine the melted coconut oil, sunflower seed butter, and maple syrup and whisk together until smooth.
    • Pour over the fully cooled base layer and spreadably evenly. Allow to set in the freezer while preparing the chocolate top layer.
    • Using a double boiler, heat the Pascha Chocolate squares and coconut oil until fully melted and smooth.
    • Pour the melted chocolate over the chilled bars and spread evenly.
    • Chill in the refrigerator until fully set. Slice into 8 bars and enjoy.

    Notes: Store any leftovers in an airtight container in the refrigerator for up to 7 days. This can be frozen in an airtight container for up to 6 months.

    Recipe, photos and reel credit @cakedbykatie
    Music credit - Breeze by MBB

    Banana Chocolate Chip Muffins

    Prep: 10 Minutes
    Bake: 20 Minutes
    Total Time: 30 Minutes
    Yield: 16 Large Muffins


    • 4 tbsp. ground flax seed
    • 3⁄4 cup warm water
    • 1⁄4 cup coconut oil, melted
    • 1 cup mashed banana, approx. 2 bananas
    • 1⁄2 cup coconut flour
    • 3⁄4 tsp baking powder
    • 1⁄4 tsp fine sea salt
    • 3⁄4 cup PASCHA Chocolate Chips (we like to use 55% cacao)


    • Preheat the oven the 400 degrees and line a muffin pan with 6 liners.
    • In a small mixing bowl, add the ground flax seed and warm water. Gently stir to combine 

      and set aside for 4 minutes to thicken.
    • In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together 

      until combined.
    • Add in the ground flax seed mixture and stir to combine.
    • Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick 

      batter forms.
    • With a spatula gently stir in the chocolate chips.
    • Divide the muffin batter between the 6 prepared muffin liners and bake for approximately 

      20 minutes or until a toothpick inserted in the center comes out clean.
    • Allow to fully cool in the muffin tray. Enjoy!
    • Store leftover muffins in an airtight container at room temperature for up to 7 days.

    Note: Overripe bananas are best for this recipe.

    Recipe, photos and reel credit @cakedbykatie
    Music credit - Breeze by MBB

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