Top 5 Recipes of 2021

Vegan Chocolate Fudge Ice Cream Bars

Serving Size - 7 to 8 bars
Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB



  • 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



    • For the filling: place all filling ingredients in a small saucepan. Heat over low heat on the stovetop, stirring frequently.
    • Once fully melted, pour the filling into silicone popsicle molds.
    • Freeze fillings for a minimum of 2 hours.
    • For the coating: melt dark chocolate and coconut oil in a small saucepan, over low heat.
    • 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.
    • Optional: drizzle with remaining dark chocolate and top with flaked sea salt. ENJOY!

    Chocolate Chip Pancakes

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



    • 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)



    • Combine dry ingredients in a medium-sized mixing bowl.
    • Whisk in wet ingredients.
    • Fold chocolate chips into the batter.
    • Preheat frying pan on medium heat and grease with a little oil (I used coconut oil).
    • 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.
    • Stack pancakes and top with melted dark chocolate chips.

    Vegan Lemon White Chocolate Loaf Cake

    Prep Time: 10 Min.
    Bake Time: 35 Min.
    Total Time: 45 Min.
    Yield: 1 Loaf Cake


    • 1 cup Coconut Milk, room temperature
    • 1/3 Organic Lemon Juice, room temperature
    • 1/4 cup Coconut Oil, melted
    • 1 tbsp Organic Lemon Zest
    • 1 tsp Vanilla Extract
    • 1 1/2 cup Coconut Flour, sifted
    • 1/2 cup Gluten-Free Flour 1:1 Baking Blend
    • 1/2 cup Organic Cane Sugar
    • 2 tsp Baking Powder
    • 1/2 tsp Fine Sea Salt
    • 1 cup Pascha Chocolate Vegan Organic White Baking Chips
    • 8 squares Vegan White Bar


    • Preheat the oven the 350°F degrees and prepare a 8.5 x 4.5 inch loaf pan with coconut oil and parchment paper.
    • In a large mixing bowl combine the coconut milk, lemon juice, coconut oil, lemon zest, and vanilla extract. Whisk together.
    • Add in the sifted coconut flour, gluten-free flour, cane sugar, baking powder, and sea salt. With a spatula mix until combined and a thick batter forms.
    • Add the in Pascha white chocolate baking chips and mix until just combined.
    • Dump the lemon loaf cake batter into the prepared pan and gently but firmly press down evenly.
    • Bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the edges are a light golden brown.
    • Allow the lemon loaf cake to fully cool in the pan before removing.
    • Using a double boiler, heat the Pascha vegan white bar squares stirring until fully melted and smooth.
    • Remove the cooled lemon loaf cake from the pan and top with the melted white chocolate. Spread evenly over the top.
    • Decorate as you please. We added sliced lemons, white chocolate chips, and dried flowers.
    • Slice, serve, and enjoy!

    Store any leftovers in an airtight container at room temperature 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

    Paleo Chocolate Chip Banana Bread

    Recipe by @bakeit.paleo


    • 1 cup Mashed Banana
    • 3 Large Eggs
    • ¼ cup Olive Oil
    • 1 tsp Vanilla Extract
    • 2 cups Blanched Almond Flour
    • ⅓ cup Tapioca Flour
    • ¾ tsp Baking Soda
    • ¼ tsp Salt
    • ⅓–½ cup Pascha 100% Cacao Organic Vegan Unsweetened Dark Chocolate Chips (you can use Regular or Mini)



    • Preheat oven to 350°F and line an 8"x4" baking dish with parchment paper.
    • In a medium-sized mixing bowl, whisk together mashed banana, eggs, olive oil and vanilla.
    • Add in almond flour, tapioca flour, baking soda and salt. Whisk until smooth.
    • Fold chocolate chips into the batter.
    • Pour the batter into the lined baking dish.
    • Place the dish in the oven and bake for 40 minutes.
    • Cool 10 minutes in baking dish, then transfer to a wire cooling rack.
    • For the topping, melt chocolate chips and coconut oil in a double boiler.
    • Once fully melted, remove from heat and mix in tahini.
    • Cool slightly then pour over the cooled loaf.

    Music credit - Breeze by MBB

    Vegan & Keto Pumpkin Chocolate Pudding


    • ⅔ cup Monk Fruit
    • 2½ tbsp Arrowroot Flour
    • ¼ cup Pascha Organic Cocoa Powder
    • 2½ cups Any Plant or Nut-Based Milk
    • 2 tbsp Vegan Butter
    • 1 tbsp Organic Vanilla Extract
    • 1 can Organic Pumpkin Puree
    • 1½ tbsp Pumpkin Spice
    • Pascha Dark Chocolate Chips (we used 100% Cacao)


    • In a medium saucepan add monk fruit, Pascha Cocoa Powder, arrowroot powder, milk and whisk together.
    • Turn the burner on medium heat and whisk often.
    • Continue to whisk until it begins to thicken and then remove from heat.
    • Add vegan butter and vanilla mixing well.
    • Fill individual serving vessels 1/2 way and place in the refrigerator to chill.
    • In a bowl and mix together the pumpkin puree and spice.
    • Fill a plastic bag or bakers icing bag with pumpkin mixture.
      Tip: Place bag over a glass for easier filling
    • Add to the top of the pudding and sprinkle with chips.
    • Store in the refrigerator until ready to serve for up to 5 days.

    Music credit - Breeze by MBB

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