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    Superseed Banana Pop

    Superseed Banana Pop

    What’s better than a cold banana dipped in chocolate?! A cold banana dipped in (dairy+soy free) chocolate that’s mixed with our Guiltless Superfood Organic 7 Seed Flour! Now this cool treat has added protein, fiber, and healthy fats! These banana pops are the perfect way to beat the summer heat and sneak in extra nutrients for your kiddos (and you)! Trying topping them with coconut flakes, granola, your favorite seeds, or a nut butter drizzle! Recipe below*


    • 5 bananas
    • 1 c dairy/soy free chocolate chips
    • 1/2 c Superfood Seed Flour
    • 1 tbsp coconut oil


    Cut bananas in half and place on skewers, straws, or popsicle sticks.

    Place in freezer on lined cookie sheet 1 hr

    Once bananas are chilled, place chocolate chips, coconut oil, and seed flour in a small sauce pan on medium heat. Stir until combined and smooth. (You can also use the microwave to heat ingredients as well. Just use caution and take time to stir ingredients so chocolate doesn't burn)

    Dip or spoon melted chocolate mixture over bananas (it is a thicker consistency because of the added flour so spooning might be easiest) and place back on lined cookie sheet.

    Sprinkle your favorite toppings while chocolate is still wet, place back in freezer 30 min.

    Once chocolate has set they are done.



    If you try these out at home tag us on Ingstram @guiltless_goodies #guiltlessgoodies!

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)

    Guiltless Pumpkin Snickerdoodles (Paleo, Vegan, Gluten Free, Grain Free, Dairy Free)


    Hey, friends! Happy October!

    We're so happy to bring you another Guiltless Pumpkin Recipe for pumpkin season! These are delicious, light and rolled in cinnamon and coconut sugar. 

    If you want more of a pumpkin flavor, you can add more pumpkin pie spice. We keep the pumpkin flavor on the light side, so it's not too overwhelming. But you can do whatever your pumpkin lovin' heart desires! 


    Inspired by Wholesomelicious 

    Makes 15 cookies


    3 cups Guiltless Superfood Flour 

    1/2 tsp baking powder 

    1/4 tsp sea salt 

    11/2 tsp pumpkin pie spice

    3 tbs coconut oil (soft but not melted)

    1/2 c pumpkin puree 

    1/2 c real maple syrup (or 3/4 cup coconut sugar if you want them a bit sweeter) 

    Cookie Topping

    3 tbs coconut sugar

    2 tbs cinnamon 



    1. Preheat the oven to 350.

    2. In a large bowl, mix together Guiltless Superfood Flour, baking powder, salt, and pumpkin pie spice.

    3. In a separate small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.

    4. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).

    5. In a small bowl, mix cinnamon and coconut sugar.

    6. Form dough balls that are about 1 to 1.5 inches in diameter, roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.

    7. Bake cookies for 19-20 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.

    8. Cool completely on the cookie sheet.

    9. Enjoy!


    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 7 Seed Flour is here!

    GUILTLESS 7 SEED FLOUR IS HERE!! All holiday baking can now easily be gluten-free, grain-free, low-carb, paleo and delicious with our 7 Seed Flour!!! Now available in 16 oz bags on our website!! Recipes using our Guiltless Flour coming this week!!! {including this delicious pecan pie!} Orders will ship Tuesday this week, so gets your orders in fast! 

    Fresh Fall Fruit Salad

    This is a delicious and nutritious side dish to any holiday meal! And if you have any of left over the next day, put some in a bowl with a spoonful of almond butter, a refresh drizzle of honey, dash of cinnamon and handful of nuts! OMG so yummy! 

    *Side note: I would love to encourage you to buy organic apples and pears. Their thin skins don't put up too much of a barrier to harmful pesticides, so these are two of the fruits we want to invest in buying organic. But the lemon, on the other hand, they have a thick, tough skin that you don't eat. So it's not as important to get them organic. Rule of thumb, if it has a thin skin that you're going to eat = buy it organic. If it has a thick skin that you're not going to eat = don't buy it organic (unless you really want to)! 



    2 organic apples // honey crisp, pink lady, cameo - all great choices for this

    2 organic pears // bosc or anjou are great 

    juice of 1/2 lemon 

    3/4 cup dried cranberries

    3/4 cup crushed pecans

    1/2 cup raw local honey 

    1/2 teaspoon ground cinnamon 


    Chop the apples and pears, discard the cores. Add chopped fruit to a medium size bowl. Squeeze lemon juice over and toss to coat. Cover with plastic wrap and refrigerate over night to soften fruit and bring out sweetness. 

    In the morning, transfer your fruit to serving bowl. Add in cranberries, pecans, and drizzle with the honey. Toss to coat. Sprinkle in cinnamon, toss again. Serve and enjoy!