Vegan Chocolate Fudge Ice Cream Bars
Serving Size - 7 to 8 bars
Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB
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:
- 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
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
- 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
Ingredients:
- 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
Instructions
- 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
Ingredients:
- 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)
Topping:
- ¼ cup 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips
- 1 tbsp Coconut Oil
- ¼ cup Tahini
Directions:
- 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
Ingredients:
- 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)
Directions:
- 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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