White Chocolate Strawberry Poke Cake

Ingredients:

• Yellow Box Cake Mix of Choice
• 1 can Coconut Condensed Milk
• Hearts Content Pascha Vegan White Baking Chips (We used about 1 1/2 cups of Vegan White Mini Chips)
• 1/2 cup Vegan Heavy Cream
• 1 container Vegan Whipped Cream
• 1 box Vegan Strawberry Jello
• Red Dye
• 1 tbsp Vanilla
• Organic Strawberries, sliced

Directions:

1. Prepare cake mix per instructions using an 8 by 8 pan.
2. Let cool for 30 minutes.
3. Make jello per package instructions and set aside
4. Using a straw or fork begin to poke holes in the cake. Every inch or so is what we did.
5. Next pour the jello mix onto the cake and place in refrigerator for one hour.
6. Add chips and heavy cream to a saucepan over medium low heat, stirring to combine well.
7. Add in vanilla and continue to mix well stirring often.
8. Remove from heat once mixed and melted together.
9. Let cool for 5 minutes.
10. Next add a few drops of dye to half of this mixture, setting the remainder aside.
11. Mix well with a fork followed by using a hand mixer and set aside.
12. Take remaining half and add Vegan Whipped Cream mixing well.
13. Add pink mixture to top of cake and put back in the refrigerator for 30 minutes to 1 hour.
14. Add remaining whipped cream to top of cake with sliced berries.
15. Place in refrigerator for 2-3 hours or overnight for optimal YUM. This gets better the longer it sits in the refrigerator and has time to blend all the delicious flavors. Enjoy!

Music by Vitaliy Levkin

1 Bowl Vegan Pretzel Bars

Ingredients:

• 1 box Vegan Graham Crackers
• 1 1/4 cup Vegan Butter
• 2 tbsp Date Sugar
• 1 bag or 1 1/2 cups of Pascha Dark Chocolate Chips (We used 85% Cacao Organic Vegan Extra Bitter-Sweet Dark Chocolate Chips)
• 1 can Coconut Condensed Milk
• 1 tbsp Vanilla
• Gluten-Free Pretzels
• Sea Salt

Directions:

1. Preheat oven to 350°F.
2. Take graham crackers and place in a bowl. Using a masher begin to break up into smaller pieces to desired size.
3. Melt vegan butter with sugar over low heat.
4. Add to graham crackers and mix.
5. Line an 8"x8" pan with parchment paper.
6. Create a crust with Graham Cracker mixture.
7. Melt chocolate chips, condensed milk, vanilla over medium low heat, stirring often to mix.
8. Add to top of graham cracker crust.
9. Lay pretzels on top of the chocolate as desired.
10. Sprinkle with salt.
11. Bake for 15-17 minutes or until edges start to form.
12. Remove from oven & let cool.
13. Once cool place in refrigerator for 2- 3 hours until firm.
14. Cut into squares or bars and enjoy!

Music by Stockaudios Stockaudios

Vegan One Bowl Ube Brownies

Ingredients:

• 2 Ube Potatoes, mashed
• 1/2 cup Pascha Chocolate Organic Cocoa Powder
• 1/4 cup Maple Syrup
• 1/4 cup Coconut Sugar
• Heartfelt Amount of Pascha Mini White Baking Chips

Tip: Check your local Asian Market for UBE. This recipe was made using frozen mashed UBE.

Directions:

1. Preheat the oven to 350°F.
2. In a medium size bowl add mashed ube, cocoa powder, maple syrup and coconut sugar. Mix well.
3. Add in Pascha Mini White Baking Chips
4. Line brownie pan with parchment and add brownie mixture.
5. Sprinkle more Pascha Mini White Baking Chips on top.
6. Bake for 20-25 minutes. Enjoy!

Music by Pavel Bekirov

Vegan No-Bake 5 Ingredient Ganache Cups

Ingredients:

• 1 box Gluten-Free and Vegan Graham Crackers
• 8 tbsp Melted Coconut Oil
• 1 12 ounce can Sweetened Condensed Coconut Milk
• 2/3 cup Vegan Butter
• 1 cup Pascha 55% Barely Dark Chocolate Chips

Directions:

1. Place graham crackers in a zip lock bag and using a rolling pin smash to small pieces or use a food processor.
2. Place in a bowl and add coconut oil, mixing well.
3. Line cupcake pan and add one scoop of mix to each cupcake liner.
4. Using a spoon push down to make a nice base for the ganache.
5. Put in freezer for 30 minutes.
6. Heat vegan butter and condensed coconut milk over medium heat until all is melted mixing well.
7. Let boil slightly and remove from heat.
8. Add chocolate and mix well until creamy. Let sit for a few minutes.
9. Remove cupcake pan from freezer and fill with chocolate ganache.
10. Place in refrigerator for 2 hours.
11. Remove and Enjoy!

Music by Pavel Bekirov

Paleo Chocolate Chili

Ingredients:

• 2 tbsp Olive or Avocado Oil
• 1 medium Onion, chopped
• 2 tsp Oregano
• 2 tsp Coriander
• 3 tsp Cumin
• 5 tsp Chili Powder
• 3 cloves Garlic, minced
• 1 pound Grass-Feed Ground Beef
• 1 pound Nitrate Free Ground Pork
• 1 tsp Salt, or to taste
• 1 tsp Black Pepper, or to taste
• 2 Bay Leaves
• 1 28 oz can Organic Diced Tomatoes
• 1 16 oz can Organic Crushed Tomatoes
• 1 bar Pascha Dark Chocolate, chopped (We used our 70% Cacao Organic Vegan Dark Chocolate Bar with Arabica Coffee)
• 1 tsp Balsamic Vinegar

Directions:

1. Heat oil in a large saucepan with onions over medium heat for about 5 minutes until onions are golden in color.
2. Mix all spices together in a bowl and add to onions and oil. Mix well.
3. Add garlic next and mix.
4. Break up your meat and add to the pot.
5. Season meat with salt and pepper. Add Bay Leaves.
6. Mix until meat is browned.
7. Add tomatoes to the mixture and stir.
8. Simmer pot over low heat for 2 hours. Mixing every 30 minutes.
9. Add chocolate when done cooking and mix well.
10. Right before serving add balsamic and stir.
11. Add more chocolate to top if desired before serving. Enjoy!

Music by Vitaliy Levkin