Lemon White Chocolate Cookies

Ingredients:

• 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

Instructions

• 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!

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

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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

Ingredients:

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)

Topping

• Pascha Vegan Dark Chocolate (We used 85% Chips)
• Pascha Vegan White Chips
• Vegan Sprinkles (optional)
• Vegan Food Coloring (optional)

Directions:

• 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.

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Matcha Vegan Cheesecake

Ingredients:

Crust:

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

Filling:

• 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

Directions:

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!

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Chocolate Granola Topped Chia Seed Pudding

Ingredients:

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 

Directions:

• 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!

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

Ingredients:

• 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

Equipment:

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

Directions:

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