White Chocolate Iced Matcha

Ingredients:

• 1 cup PASCHA White Baking Chips
• 3 cups oat milk (or another milk alternative)
• 1 1/2 tbsp matcha powder (more or less depending on flavor preference)
• Ice

Directions:

1. Heat oat milk in a small pot until just about to boil.
2. Place PASCHA White Baking Chips in a heatproof bowl and pour hot milk over chips. Allow to sit for 30 seconds before whisking until smooth.
3. Mix matcha powder with just boiled water until smooth. 
4. In desired glasses, fill 2/3 full with ice. Add 1/3 of the dissolved matcha mixture to each glass. (Makes 3 drinks) 
5. Pour in the white chocolate oat milk mixture. Stir if desired. Enjoy!

Chocolate Chip Pancakes

Servings: 6 (1/4 cup batter per pancake)
Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB

Ingredients:

Pancakes

• 1 cup blanched almond flour
• 1/4 cup tapioca flour
• 2 tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk
• 1 large egg
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup Pascha chocolate chips, chopped (We used 85% Chips)

Topping

• Pascha chocolate chips, melted (We used 85% Chips)

Instructions

1. Combine dry ingredients in a medium-sized mixing bowl.
2. Whisk in wet ingredients.
3. Fold chocolate chips into the batter.
4. Preheat frying pan on medium heat and grease with a little oil (I used coconut oil).
5. Pour 1/4 cup batter per pancake onto frying pan.  Cover and cook on medium-low heat until bubbles form on top of the pancakes.  Flip and cook until done.
6. Stack pancakes and top with melted dark chocolate chips.

Chocolate Easter Egg Nests

Ingredients and Supplies:

Nests:

• 3 cups Marshmallows
• 1 cup PASCHA Chocolate Chips (we used 55% cacao)
• 4 cups Rice Puff Cereal
•  3 tbsp Vegan Butter (we used Earth Balance)

Easter Eggs:

1. Chocolate Molds
2. 1 cup PASCHA Dark Chocolate Chips (we used 55% cacao)
3. 1 cup PASCHA White Baking Chips 
4. Natural Color, optional (examples beet root powder, spirulina powder, blue algae powder, etc) 

Directions:

1. Lightly grease a regular sized muffin tin.
2. In a medium-sized pot, heat the butter replacement and the marshmallows.
3. Once they begin to melt, add in the PASCHA Chocolate Chips and stir until chocolate is melted. 
4. Remove from heat and add in the rice puff cereal, stirring to combine.
5. While still warm, mold into nests in the muffin tin. Let sit to harden.
6. Melt both the PASCHA Chocolate and the PASCHA White Baking Chips. If desired, color some of the PASCHA White Baking Chips.
7. Create solid or multicolored Easter eggs using the chocolate molds. Let harden fully.
8. Remove from molds and place in the cereal nests. ENJOY! 

Banana Chocolate Chip Muffins

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

Ingredients:

Directions

1. Preheat the oven the 400 degrees and line a muffin pan with 6 liners.

2. 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.

3. In a medium mixing bowl, add the melted coconut oil and mashed banana. Stir together 

   until combined.
4. Add in the ground flax seed mixture and stir to combine.

5. Sift in the coconut flour, baking powder, and salt and mix until just combined and a thick 

   batter forms.
6. With a spatula gently stir in the chocolate chips.

7. 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.
8. Allow to fully cool in the muffin tray. Enjoy!
9. Store leftover muffins in an airtight container at room temperature for up to 7 days.

Vegan Pop Tarts

Flavors: Blackberry White Chocolate & Dark Chocolate Cherry
Prep Time: 60 min.
Cooking Time: 30 min.
Total Time: 90 min.
Servings: 8

Ingredients:

Pop Tarts

• 1½ cups Cassava flour
• 1 tsp salt
• 1 tsp maple syrup
• 1 cup vegan butter, cut into chunks
• 5-7 tbsp water
• ¼ to ½ cup water
• organic sugar-free cherry jam
• organic sugar-free blackberry jam (see below for recipe)

Topping

• Pascha Dark Chocolate (We used 85% Chips)
• Pascha Vegan White Chips
• Vegan sprinkles (optional)
• Vegan food coloring (optional)

Directions:

1. Whisk cassava flour in the bag and spoon into measuring cup from bag.

2. Add to your food processor with salt and sugar pulsing until blended.
3. Next add your vegan butter chunks pulsing until mixture becomes crumbly.
4. Add water starting with 5 tablespoons and turn food processor on until it forms a dough. If you need to add more water do so one teaspoon at a time.
5. Once the dough is done form into two balls and place on parchment paper, wrap in plastic and put in the refrigerator for 30 minutes.
6. Remove dough from refrigerator and place on floured surface and warm up a little with your hands. If dough still feels dry you can run your hands under water and then work your hands into the dough a little.
7. Roll dough onto flour surface and cut into squares (you should yield 8 squares per dough ball).
8. Line baking sheet with parchment paper and place squares on paper.
9. Next fill the center of the squares leaving room around the edges with desired fillings and top with another rolled and cut out square.
10. Use fork and press edges together and secure. Fork a few holes at the top of the tarts as well.
11. Place try of pop tarts in the freezer for 30 minutes and bake 375°F for 30 minutes or keep in the freezer and bake for on demand YUM.
12. For the topping use the double boiler method melt Pascha Chocolate on the stove until creamy.
13. Spoon melted chocolate on each pop tart once cool.
14. Add food coloring to the white chocolate and/or sprinkles to the pop tarts if desired.

Organic Blackberry Jam

Prep Time: 5 min.
Cooking Time: 20 min.
Total Time: 25 min.
Yields: about ¾ cup

Ingredients:

• 1 - 6 oz container of organic blackberries
• 2 tbsp water
• 1 tsp of arrowroot powder & water mixed together
• ⅓ cup of maple sugar

Directions:

1. Place berries in a saucepan and using a hand masher begin to mash.
2. Next add water into a saucepan and bring to a boil over medium-high heat.
3. Once boiling turn down to low heat and continue stirring and smashing periodically for 15-20 minutes until desired consistency.
4. Remove from heat and mix the water and arrowroot powder and add to mixture stirring well until thickened.
5. Next add sugar and mix well.
6. Let cool.