Vegan Chocolate Pumpkin Layer Cake

Ingredients:

• 1 cup Unsweetened Nut Milk
• 1 tbsp Apple Cider Vinegar
• 1 1/2 Cassava Flour
• 1 1/2 cup Coconut Sugar or Maple Sugar
• 3/4 cup Pascha Chocolate Cocoa Powder
• 2 tsp Baking Powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• Hearts Content Amount of Pascha Chocolate Chips (we used 85% Cacao here)
• 1/2 cup Melted Coconut Oil
• 2/3 cup Pumpkin Puree
• 1 tbsp Vanilla Extract
• 1 cup Boiling Water

Directions:

1. Preheat oven to 350°F.
2. Grease 2 - 8 inch pans and line with parchment paper.
3. Add nut milk and vinegar to a bowl, mix with fork and set aside.
4. To measure Cassava flour, whisk in bag and then spoon into measuring cup.
5. Add flour, sugar, cocoa powder, baking powder, baking soda, salt and chocolate chips to a bowl, stir with a whisk to blend.
6. Add in coconut oil, pumpkin puree, vanilla extract and milk/vinegar mixture. Use a hand mixer or danish whisk and blend well.
7. Add 1 cup boiling water and mix well.
8. Add batter to pans and bake for 20-25 minutes until the center is done.
9. Cool cakes in pans for 10 minutes and then remove to wire rack.
10. Frost cake using the Pascha Chocolate Vegan Buttercream Icing recipe here.

Notes:
For nut allergies, replace with an alternative milk.
This recipe works with regular flour however use 2 cups instead.
You can use Monk Fruit for a sugar replacement.
To make a 4 layer cake as shown in the photos, double the recipe and grease a total of 4 - 8 inch pans instead of two.

Music by Vitaliy Levkin

Vegan Peanut Butter Chocolate Chip Cookies

Make this Nut-Free by using your favorite seed butter instead.

Ingredients:

• 1 cup Nut or Seed Butter
• 3 tbsp Milk Alternative
• 1/2 cup Sugar
• 1/2 cup Gluten-Free Flour Blend
• 1/2 tsp Baking Soda
• Sprinkle of Salt
• 1/2 tsp Cinnamon
• 1/2 cup Pascha Chocolate Chips (We used 70% Cacao with Stevia)

Directions:

1. Preheat oven to 350°F.
2. Mix all off the above ingredients together in a mixing bowl.
3. Drop by spoonful onto a baking tray. Makes 12 cookies.
4. Use a fork to press down into cookie shape.
5. Bake for 12-15 minutes or until lightly browned on the edges.
6. move from oven and allow to cool. Enjoy!

Music by Vitaliy Levkin

Vegan Whipped Hot Chocolate

Ingredients:

• Oat or Nutmilk of Choice — enough to fill desired mug
• 3 tbsp Sugar (We used Maple Sugar)
• 3 tbsp Pascha Organic Cocoa Powder
• 6 tbsp Vegan Whipping Cream
• 3 tbsp Pascha Vegan No Milk Chips
• 1/2 tsp Coconut Oil

Directions

1. Place milk in saucepan and heat over low. Be careful not to burn. — This can be made cold. If so omit this step.
2. Add sugar, cocoa powder and 3 tbsp of the vegan whipping cream to a bowl and using a hand mixer blend well.
3. Whip up the remaining 3 tbsp of whipping cream and fold into the cocoa mixture. Use mixer if desired.
4. Begin melting No Milk Chocolate & using a double boiler over low-medium heat. Stir often.
5. Once the chocolate is melted, add coconut oil and blend.
6. Pour milk into desired vessel and top with whipped YUM mixture.
7. Drizzle with melted chocolate. Enjoy!

Music by Vitaliy Levkin

Paleo Chocolate Souffle

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

Ingredients:

• 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

Directions:

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

Paleo Chocolate Chili

**This recipe is NOT vegan due to the addition of beef and pork.**

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