Nothing says the holidays like homemade toffee. And we're taking it one step further by smothering our toffee with our 70% Dark Salted Burnt Caramel Chocolate. Thanks to Maggie Morales of The Wholesome Bite for collaborating with us on this recipe.
These little cakes are as delicious as they are adorable. Easy to make and quick to impress, these could be just as perfect for breakfast as they would a dinner party
The options are endless with these Vietnamese inspired Quinoa Veggie Spring Rolls. Add any fresh veggie, tofu or seafood you’d like and just roll it up. We made ours vegan, paleo and gluten free with a slight twist to the traditional spring roll…using cashew butter instead of peanut butter.
Holy moly, this Mushroom Cacao Chia Pudding with our NEW Dark Chocolate Coconut Clusters is everything your life has been missing! Perfect as a breakfast or low-sugar dessert, this delightful dish is vegan and gluten free and packed with the power of Reishi mushrooms. Thanks to Murielle Banackissa for collaborating with us on this recipe!