Top 5 Recipes of 2022

Vegan Butter Board



  • Strawberries
  • Vegan Muffins
  • Vegan Crackers
  • Vegan Cupcakes


  • Board
  • Icing Nozzle & Piping Bag


  1. Make icing or used bought and add to pipping bag with desired nozzle.
  2. Begin melting chocolate using a double boiler over low to med-low heat. Stirring often.
  3. Begin piping icing on the board however you want. We chose to do a few rows of chocolate followed by a few rows of white.
  4. Drizzle melted Pascha Chocolate on top.
  5. Sprinkle with both white and dark Pascha Chocolate Chips.
  6. Serve with the yummiest optional sides you choose & enjoy.

Music by Vitaliy Levkin

Paleo Chocolate Souffle

**This recipe is NOT vegan due to the addition of eggs.**


  • 1/4 cup Vegan Butter+ some for dusting ramekins
  • 1 bar of Pascha Chocolate, chopped (We used 55% Cacao)
  • 2 tbsp Maple or Coconut Sugar + some for dusting ramekins
  • 3 Eggs - Separated Into Yolks and Whites
  • Pinch of Salt
  • 1 tsp Vinegar
  • Optional: Paleo/Keto Powdered Sugar (We used a Monk Fruit Powdered Sugar)
  • Optional: Whipped Cream
  • Optional: Fresh Fruit


  1. Preheat oven to 375°F.
  2. Use extra vegan butter to coat ramekins and dust with sugar.
  3. Place on a baking tray and put in the refrigerator until later.
  4. Add Pascha chocolate and vegan butter to a double boiler over medium heat, stirring as the begin to melt. Add egg yolks and salt. Set aside.
  5. Add egg whites & vinegar to mixer. Put on high until soft peaks start to form.
  6. Add the sugar to the egg whites, one spoonful at a time.
  7. Keep beating until mixture starts to have a stiffer peak.
  8. Add the egg whites to the chocolate mixture in a few steps mixing well in between each addition.
  9. Divide mixture between the ramekins.
  10. Steps 2-9 can be done ahead of time and then bake when ready to serve. Simply pick up right here.
  11. Place ramekins on baking sheet and bake for 10-12 minutes checking fairly often. Center will jiggle a little when done.
  12. If desired, top with paleo powdered sugar, whipped cream, fresh fruit or anything else your heart desires.
  13. Enjoy hot or cold.

Music by Pavel Bekirov

Gluten-Free Churros



  • 1 cup Gluten-Free All-Purpose Flour
  • 1 tbsp Organic Cane Sugar
  • 1/2 tsp Baking Powder
  • Pinch of Salt
  • 1/2 tsp Cinnamon
  • 1 cup Plant-Based Milk
  • 1/2 cup Coconut Oil + More for Frying
  • 2 Eggs

Cinnamon Sugar Topping

  • 2 tbsp Organic Cane Sugar
  • 2 tsp Cinnamon

Chocolate Sauce


  1. In a small bowl, mix together the dry ingredients and set aside.
  2. In a pot over medium heat, bring the plant-based milk and coconut oil to a simmer.
  3. Once the wet ingredients have lightly simmered, add to the dry ingredients and mix to combine.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Heat a few tbsp of coconut oil in a pan on medium high heat.
  6. While heating, mix together the sugar and cinnamon.
  7. Use a piping bag to pipe churro shapes into the hot oil. Heat and flip each when lightly golden.
  8. Place onto a paper towel to remove some of the oil and then roll in the cinnamon sugar mixture.
  9. Melt Pascha chocolate chips and use as a sauce to dip churros in. Enjoy!

Music credit - Breeze by MBB

Vegan White Chocolate Mason Jar Peach Cobbler

Makes 2 Pint Size Mason Jars



  • 1 Large Peach
  • 2 tbsp Maple or Coconut Sugar
  • Pinch of Salt
  • 1/4 tsp Lemon Zest
  • 1/4 tsp Lemon Juice
  • 1 tbsp Cassava Flour
  • Pascha Chocolate Vegan White Baking Chips


  • 1/4 tsp Baking Powder
  • 1 tbsp Maple or Coconut Sugar
  • Pinch of Salt
  • 1/4 cup Cassava Flour
  • 2 tbsp Vegan Butter
  • Egg Replacement = 1 Egg
  • Coconut Oil
  • Vegan Whipped Cream (optional)
  • Pascha Chocolate Vegan White Bar


  1. Preheat the oven to 350°F.
  2. Slice the peach and add to a bowl.
  3. Combine the rest of the Peach Mixture ingredients except the White Baking Chips and mix well. Set aside.
  4. In another bowl, for the topping, mix together the baking powder, your choice of sugar, and cassava flour.
  5. Add the vegan butter and mix with your hands until a crumble forms.
  6. Next add the egg replacement (we used Bob's Red Mill brand) mixing well.
  7. Grab two pint-sized mason jars and coat the bottom with coconut oil.
  8. Place peaches in the jar until it almost reaches the top.
  9. Sprinkle Pascha Vegan White Baking chips on top of the peaches.
  10. Add the topping mixture until the peaches are covered.
  11. Place mason jars on a cookie tray and bake in the oven for 20 minutes or until the top is golden.
  12. Top with vegan whipped cream and a serving of the Pascha Vegan White Bar.

Music by Vitaliy Levkin from Pixabay

The Best Chocolate Paleo Ice Cream Recipe

This paleo ice cream recipe not only requires a minimal amount of ingredients but it's also vegan and refined sugar-free!

Before you get started, you'll want to have some key equipment on hand. First, you will need to have either a blender or large food processor. Using either of these will ensure that you have the desired, smooth texture for your base. The base of this recipe is made up of cashews. You will also need an ice cream maker. Once you have combined everything in your blender, pour your mixture into the ice cream maker. You'll want to keep the mixture in there and allow it to churn for a few minutes or until you see it form into the texture you'd like. This paleo ice cream recipe is so simple. Anyone can make it! 

How long should I freeze my ice cream before getting to enjoy it?

Give it a mimimum of 4 hours. You can check it beforehand and see if you prefer that level of firmness. Top off and enjoy with fresh fruits, nuts or even more Pascha chocolate chips!

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  1. Soak cashews in 2 cups hot water for at least an hour (longer is fine).
  2. Blend soaked cashews and water in a high-powered blender until smooth and creamy. Add coconut cream, vanilla and salt to blender.
  3. In a small saucepan, melt coconut sugar and water over medium heat. Once melted, mix in dark chocolate. Stir until all chocolate has melted.
  4. Pour dark chocolate mixture into the blender and blend all ingredients.
  5. Pour mixture into an ice cream maker and churn to desired texture.
  6. Eat immediately, or place in a loaf pan and store in freezer until firm. Enjoy!

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

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