Spring Recipe Roundup

Welcome the Vibrant Season with Our Spring Recipe Roundup!

As nature blossoms with vibrant colors and fresh scents, so does our kitchen with a collection of delightful chocolate filled recipes tailored to celebrate the rejuvenating spirit of spring. From cookies to vegan finger bars, we've curated a selection of delectable desserts that capture the essence of this invigorating season.

From zesty Lemon White Chocolate Cookies to indulgent Vegan Triple Chocolate Notella Poptarts, our collection has something for every chocolate lover's palate.

Our Lemon White Chocolate Cookies, made with our Vegan White Chocolate Bar, are perfect for sharing with friends or enjoying as a solo indulgence.

Feeling adventurous? Dive into our Vegan Triple Chocolate Notella Pop Tart recipe, a modern twist on a nostalgic favorite. With both our Organic White and Dark Chocolate, these pop tarts are a decadent treat that's sure to please kids and adults alike.

For a refreshing twist, try our Matcha Vegan Cheesecake, where the earthy notes of matcha blend harmoniously with our Vegan White Baking Chips and the nutty flavor from the gluten free crust.

Craving something wholesome yet satisfying? Whip up a batch of our Chocolate Granola Topped Chia Seed Pudding, a nutritious breakfast or snack option that combines the crunch of homemade granola with the creaminess of chia seed pudding and the decadent taste of melted Pascha Chocolate.

And for those moments when simplicity reigns supreme, indulge in our Reinventing the Classics: 5 Ingredient Vegan No-Butter Finger Bar. With just five ingredients, this vegan take on a classic candy bar is easy to make yet utterly irresistible, showcasing chocolate deliciousness in every bite.

Whether you're hosting a spring brunch, planning a cozy night in, or simply craving a chocolatey pick-me-up, our Spring Recipe Roundup has you covered with an array of delectable, chocolatey treats that capture the essence of the season. So, grab your apron and get ready to embark on a chocolate-filled adventure that's sure to delight your senses and brighten your springtime celebrations!

Lemon White Chocolate Cookies

Prep: 10 MinutesBake: 10 Minutes
Total Time: 20 Minutes
Yield: 1 Dozen Cookies


  • 1⁄2 cup coconut oil, room temperature
  • 2⁄3 cup organic cane sugar
  • 1 tbsp aquafaba (or liquid egg replacer)
  • 1 tbsp lemon zest (approx 1 lemon)
  • 1 tsp lemon extract
  • 1 1⁄4 cup gluten-free flour 1:1 baking blend 1⁄2 tsp baking powder
  • 1⁄4 tsp baking soda
  • 1⁄4 tsp fine sea salt
  • 6 squares Pascha Organic Vegan White Bar


  • Preheat the oven the 350 degrees and parchment line a cookie sheet.
  • In the bowl of a stand mixer cream the coconut oil and sugar together on high speed for 3 minutes until light and fluffy.
  • Add in the aquafaba (or liquid egg replacer), lemon zest, and lemon extract and mix together on high for another 2 minutes.
  • Add the in gluten-free flour, baking powder, baking soda, and sea salt and mix until a crumbly dough forms.
  • With a cookie scoop or spoon, make cookie dough balls with approximately 1.5-2 tbsp worth of dough and place evenly on the cookie sheet. Gently press down on each cookie dough ball so they are flat.
  • Bake for 10 minutes or until the cookies are a light golden brown around the edges.
  • Remove from the oven and allow to fully cool on the pan.
  • Break the white chocolate into small pieces and place in a microwave-safe bowl. Heat in 30 second-intervals, stirring after each interval, until the chocolate is fully melted and smooth.
  • With a piping bag or spoon, drizzle the melted white chocolate over the fully cooled cookies. Enjoy!

Note: Store cookies in an airtight container at room temperature for up to 7 days. Cookies can be frozen in an airtight container for up to 6 months.

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

Vegan Triple Chocolate Notella Poptart

Prep Time: 60 min.
Cooking Time: 30 min.
Total Time: 90 min.
Servings: 5-6 Pop Tarts Dependent on Size


    Pop Tarts

    • 1½ cups Cassava Flour
    • 1 tsp Salt
    • 1 tsp Pure Maple Syrup
    • 1 cup Vegan Butter, cut into chunks
    • ¼ to ½ cup Water
    • Notella Filling (Find our Recipe Here)



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

    • Add to food processor with salt and sugar, pulsing until blended.
    • Next add vegan butter chunks pulsing until mixture becomes crumbly.
    • 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.
    • 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.
    • 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.
    • Roll dough onto flour surface and cut into squares (you should yield 8 squares per dough ball).
    • Line baking sheet with parchment paper and place squares on paper.
    • Next fill the center of the squares leaving room around the edges with desired fillings and top with another rolled and cut out square.
    • Use fork and press edges together and secure. Fork a few holes at the top of the tarts as well.
    • 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.
    • For the topping use the double boiler method melt Pascha Chocolate on the stove until creamy.
    • Spoon melted chocolate on each pop tart once cool.
    • Add food coloring to the white chocolate and/or sprinkles to the pop tarts if desired.

    Matcha Vegan Cheesecake



    • 1/3 cup Pecans
    • 1/3 cup Walnuts
    • 10 Dates (4 if using medjool)
    • 1/2 cup Almond Flour 
    • 3 tbsp Coconut Oil


    • 2 cups Raw Cashews (soaked in hot water for at least 1 hour)
    • 1 cup Pascha Organic Vegan White Baking Chips
    • 1/4 cup Pure Maple Syrup
    • 1 tbsp Lemon Juice
    • 1/4 cup Melted Coconut Oil
    • 1/2 cup Canned Coconut Milk
    • 1/2 tsp Salt
    • 1-2 tbsp Matcha Powder


      1. Place all the crust ingredients into a food processor and blitz until mixture begins to come together and there are no large pieces left. Set aside.
      2. Melt Pascha White Baking Chips.
      3. In the same food processor add the cashews, melted Pascha White Baking Chips, maple syrup, coconut oil, salt and coconut milk.
      4. Remove half of the filling and set aside. To the other half, add matcha powder based on your taste preferences.
      5. Place a small round of parchment paper in the bottom of each muffin tin. Press a spoonful of the crust mixture into the bottom of each. After that, add a spoonful of the filling mixture without matcha. Allow to set in the freezer for about 15 minutes. Once set, add a spoonful of the filling that includes the matcha powder. Allow to set in the fridge overnight.
      6. If desired, top with whipping cream, icing, or reserved cashew filling.
      7. ENJOY!

      Chocolate Granola Topped Chia Seed Pudding


      Chia Seed Pudding:

      • 3 cups dairy-free milk 
      • 1 cup chia seeds
      • 2 tbsp honey or maple syrup 

      Chocolate Granola:

      • 1/2 cup hemp seeds 
      • 1 cup pumpkin seeds
      • 1/2 cup PASCHA Chocolate (we used 100% cacao)
      • 1 tsp espresso powder (optional) 

      Blueberry Smoothie:

      • 1 banana
      • 2 cups frozen blueberries 
      • 1/2 - 1 cup dairy-free milk 


      • In a mixing bowl, add together the chia seeds, dairy-free milk, and honey. Set aside to thicken at least one hour
      • In a mixing bowl, mix together hemp seeds, pumpkin seeds, melted PASCHA Chocolate, and espresso powder (if using). Spread out over parchment paper or plastic wrap and allow to harden.
      • In a blender, blend frozen blueberries, banana, and dairy-free milk until smooth. Add enough dairy-free milk to achieve the consistency you would like.
      • Layer these three mixes as desired. ENJOY!

        Reinventing the Classics: 5 Ingredient Vegan No-Butter Finger Bar


        • 3 cups Vegan Corn Flakes (We used Gluten Free/Vegan)
        • 1 1/2 cups Preferred Butter (We used Sun Butter)
        • 3/4 cup Maple Syrup
        • 1 cup Pascha Dark Chocolate Chips (We used 100% Cacao - Single Ingredient)
        • 2 tbsp Coconut Oil


        • BPA Free Silicone Molds (Recommended, but you can make them by molding them yourself)
        • Cookie Tray
        • Large Cookie Scoop (optional)


        1. Heat preferred butter and maple syrup over low heat until warm and mix well. Be careful not to burn or heat too fast.
        2. Pour corn flakes into bag and smash up into smaller pieces.
        3. Add corn flakes to bowl & mix with butter mixture.
        4. Spray silicone trays with oil and place on cookie tray (use parchment if not using molds).
        5. Using a large cookie scoop fill tray to about 3/4 way full.
        6. Place in freezer for 1.5 to 2 hours until firm.
        7. Melt chocolate using a double boiler adding coconut oil once melted, mixing well.
        8. Place in a bowl large enough to dip bars in and let cool for about 5-7 minutes stirring a few times.
        9. Line baking sheet with parchment paper.
        10. Take molds out of freezer.
        11. Pop out bars and begin to dip and coat with chocolate by placing in the bowl. Turning to coat.
        12. Once covered place on parchment lined cookie tray.
        13. Return to freezer until hard.
        14. Remove and enjoy.
        15. Store in freezer in container.

        Music by Pavel Bekirov

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