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    Blog — Easter Recipes

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    Raspberry Chocolate Coconut Bars

    Raspberry Chocolate Coconut Bars


    A beautiful Spring time treat made with seasonal organic raspberries, dairy-free chocolate, unsweetened coconut flakes and Superseed Flour! Best served chilled. 


    1 1/2 cups Superseed Seed Flour

    1 cup shredded unsweetened coconut 

    1/4 tsp sea salt

    1/4 cup unrefined coconut oil, melted

    1/4 cup almond milk (coconut milk or any other vegan milk)

    3 tbs real maple syrup 



    1 cup fresh raspberries

    1 tbs unrefined coconut oil

    1 tbs real maple syrup

    1/3 cup dark chocolate chips (we like Good Life brand, they are dairy, nut and soy-free)

    1/4 cup shredded unsweetened coconut



    1. Preheat oven to 375 degrees. Spray an 8x8 baking dish with non-stick cooking spray and set aside. 

    2. Start by making the cake layer. Add the Superseed flour, shredded coconut, and salt to a mixing bowl. Whisk together.

    3. Add in the coconut oil, almond milk  and maple syrup. Mix with an electric hand mixer until thick and combined. 

    4. Transfer the mixture to the prepared baking dish, and press into place. 

    5. In a small sauce pan, add in raspberries, coconut oil and maple syrup. Mash berries with a fork and stir to combine. Berries will break down into a sauce/spread. Should only take 3-5 minutes.

    5. Pour raspberry spread over cake. Top with chocolate chips. Sprinkle with shredded coconut on top. 

    6. Bake for 22-23 minutes or until edges are slightly browned. 

    7. Let cool, then refrigerate for 8 hours to set. You can speed this process by freezing it for an hour first. Cut into bars and serve. 

    Store in the fridge and serve cold. Cold coconut oil is what keep these bars together. They might crumble if not enjoyed cold. 

    Makes 9 large bars or about 16 smaller bars. 

    *I always like to garnish my treats for that extra pretty! Garnish with fresh raspberries and extra dark chocolate chips, optional. 



    Recipe adapted from the wonderful Paleo blog The Spunky Coconut

    Guiltless Blueberry Pecan Crumb Cake Recipe

    There are some days when you just need cake for breakfast! And since a frosted cake for breakfast might be reserved only for birthdays ;), we found a way to give you cake that is totally acceptable for all the days when you want cake and it's not the day you were born! We present, Guiltless Blueberry Pecan Crumb Cake! Because when it's made with chia, flax, hemp, pumpkin, sunflower, poppy, sesame seeds, coconut oil, pecans, eggs and cinnamon, there is no guilt involved! 

    This crumb cake has a moist, gooey, dense center, nice crisp crust on the outside, and a slightly sweet, rich, and buttery crumble topping. The blueberries are fresh, sweet and light. We made several versions of this cake before landing on the final product, so needless to say, we ran out of fresh blueberries by around cake 2 or 3. We then started using frozen blueberries, and they did awesome, too. So fresh or frozen will do well! You might just need to cook a few minutes longer with frozen blueberries. 

    Happy Easter everyone!! 




    1/4 cup coconut oil, room temp (not melted)

    1 cup coconut sugar (or to your liking) 

    2 eggs, room temp

    1/4 almond milk

    1 tsp vanilla extract

    2 1/4 cups Guiltless Seed Flour

    2 tsp baking powder

    1/2 sea salt

    1 tsp cinnamon



    1 cup chopped pecans

    2 tbsp coconut sugar

    1/4 coconut oil, room temp (not melted) 

    1 1/2 tsp cinnamon

    2 tsp Guiltless Seed Flour

    1 cup blueberries




    1. Preheat oven to 375 degrees. 
    2. Spray 8x8 aluminum baking pan with non-stick cooking spray.
    3. I use a stand mixer for this recipe. In your mixing bowl, add your coconut oil and whip for a minute. Add in sugar and whip together for another minute. Crack in eggs and mix. Add in milk and vanilla. Mix again. 
    4. In another bowl add your dry ingredients: Guiltless flour, baking powder, sea salt, and cinnamon. Mix together. 
    5. Add your dry ingredients into your wet ingredients. Put mixer on medium-high speed and mix for 3-5 minutes until combined and smooth. 
    6. In your prepared baking pan, place the cake batter in pan. Smooth out to all corners and even on top. 
    7. Combine streusel ingredients in a bowl: chopped pecans, coconut oil, coconut sugar, cinnamon, flour. Mix well with a fork. 
    8. Evenly spoon streusel on top of cake. 
    9. Top with blueberries spread out on top of streusel. 
    10. Bake for 38-40 minutes, or until knife inserted in middle of cake comes out clean. 
    11. Cool for 20 minutes. And enjoy!! 





    Guacamole Deviled Eggs

    With Easter just several days away, we are pulling together some of our favorite low-carb, grain-free, yeast-free and delicious recipes! At Easter time, these Guacamole Deviled Eggs top the list of everyone's favorites! 

    You can't have Easter without eggs, and you can't have a party without guac!  And when you fill the center of hard boiled eggs with a delicious and flavorful guacamole, you take your celebration to a whole new level! These delicious guacamole deviled eggs are made with the egg yolks, keeping that good fat that helps make you full. The fresh, bright green guacamole makes them fun, festive and exciting to eat! They even add so much “pretty” to your table.

    The guacamole filling makes more than you’ll need to fill the egg whites, so you could boil a few more eggs to fill, or have the extra guac to put out with some fresh veggies. Enjoy!


    Makes 12 


    6 hard boiled eggs, cooled and peeled

    2 ripe avocados

    3 tbs red onion, diced

    3 tbs tomato, diced

    1/4 cup cilantro, finely chopped

    1/2 tsp garlic salt

    1/2 tsp garlic powder

    2 limes, juiced

    sprinkle cayenne pepper for garnish (or chili powder for less heat)




    Cut eggs in half lengthwise and remove yolks. 


    In a large bowl, mash egg yolks and avocado. Add red onion, tomato, cilantro, seasonings and lime juice. Mix to combine. 


    Spoon guacamole mixture into center of egg whites. Sprinkle lightly with cayenne or chili pepper. Serve immediately and enjoy!