Gluten-Free Custard Toast

Yield: 4

Ingredients:

• 1/2 cup Dairy-Free Yogurt
• 1 Egg
• 1-2 tbsp Pure Maple Syrup
• 1/2 tsp Cinnamon
• 1/3 cup Raspberries (Fresh or Frozen)
• 3 tbsp Pascha Chocolate Chips (We used No Milk Baking Chips)
• 4 slices Gluten-Free Bread

Directions:

1. Mix together yogurt, egg, maple syrup, and cinnamon.
2. Squish the middle of each bread slice to create a well.
3. Pour the custard into each well, being careful to keep it from spilling over the edge.
4. Top each with raspberries and Pascha Chocolate Chips.
5. Place in the oven at 350°F for about 12 minutes. Enjoy!

Vegan Chocolate Protein Smoothie

Serves 2

Ingredients:

• 1 cup Organic Spinach, packed
• 1/3 cup Pascha Chocolate Organic Cocoa Powder
• Pascha Chocolate 100% Cacao Unsweetened Dark Chocolate Chips
• 2 scoops @AncientNutrition Plant Protein Powder
• 1 tbsp Hemp Seed
• 1 tbsp Ground Flax
• 1/2 Large Avocado
• 2 Large, Ripe Bananas
• 2 Pitted Medjool Dates
• 1 cup Coconut Milk
• 1 cup Crushed Ice (optional) 

Directions:

1. Add all ingredients to the blender except the crushed ice. Blend, starting at a low speed and gradually increasing until the mixture is smooth and consistent.
2. Stop the blender and add the crushed ice. Blend until smooth.
3. Pour into glass and top with hemp seeds and Pascha Chocolate 100% Cacao Unsweetened Dark Chocolate Chips. Enjoy!

Recipe, Reel & Photo from @Bakeit.Paleo
Music credit - Breeze by MBB

Vegan Chocolate Fudge Ice Cream Bars

Serving Size - 7 to 8 bars

Ingredients:

Filling:

• 1/2 cup coconut cream 
• 1/2 cup PASCHA Chocolate Chips (we like to use 85% cacao or 100% cacao)
• 1/4 cup sunflower seed butter (or any nut butter)
• 1/4 cup maple syrup
• 1 tsp vanilla extract

Coating:

• 1 PASCHA Dark Chocolate Bar (we used 85% cacao)
• 1 Tbsp coconut oil

Directions:

1. For the filling: place all filling ingredients in a small saucepan. Heat over low heat on the stovetop, stirring frequently.
2. Once fully melted, pour the filling into silicone popsicle molds.
3. Freeze fillings for a minimum of 2 hours.
4. For the coating: melt dark chocolate and coconut oil in a small saucepan, over low heat.
5. Once fully melted, grab the fillings from the freezer and dip them into the melted chocolate. Place the ice cream bars on a lined baking sheet to set.
6. Optional: drizzle with remaining dark chocolate and top with flaked sea salt. ENJOY!

Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB

Iced Bulletproof Mocha

Ingredients:

• Bulletproof Coffee Beans 
• Bulletproof XCT Oil (optional) 
• Canned Coconut milk 
• 1/2 cup PASCHA 100% Cacao Chocolate Chips 
• Ice 

Directions:

1. Brew 2 cups of Bulletproof Coffee according to the strength that you prefer.
2. In a small pan, heat 1 cup canned coconut milk until lightly bubbling.
3. Place 1/2 cup PASCHA Chocolate Chips in a heatproof bowl. Pour heated coconut milk over PASCHA Chocolate chips and let sit 30 seconds.
4. Whisk to combine. 
5. Divide the chocolate mixture between 2 glasses and add XCT oil (if desired). Add according to package directions as the amount to add varies based on previous use. Stir to combine. 
6. Add coffee and stir well. If desired add more coconut milk or other dairy-free milk.
7. Add ice to make it an iced coffee beverage. Use melted PASCHA 100% Chocolate Chops to decorate the rim of the glass, if desired. ENJOY!