RAIN FOREST POTS DE CRÈME (with no added sugar)
Submitted by Iris Torres

2 Eden Baking Bars (or Eden Coffee Bars)
4 eggs
1/4 cup cream
1 cup brewed coffee

  1. Crumble or dice 2 Eden Baking Bars and place in blender with 4 eggs. Blend.
  2. Add a dash of salt for flavor and a splash of vanilla extract.
  3. Add piping hot cream. Blend.
  4. Add steaming hot coffee. Blend.
  5. Pour in ramakins, demitasse or espresso cups.
  6. Chill for 2 to 3 hours.


Submitted by Rio Phior

12 ounces (4 bars) Eden 70% Dark Chocolate Pure Dark or Coffee Bars (chopped).\
1 cup of your favorite brewed dark coffee (recommend Kona)
1 teaspoon vanilla extract
1 teaspoon orange oil (Doterra Wild Orange is best and edible)
1 pinch salt
4 eggs (must be room temperature / they cannot be cold)
Lakanto Monk Fruit sweetener

  1. Optional topping: 8 ounces organic whipping cream with a dash of vanilla, blend with a mixer till fluffy.
  2. Put the chocolate, vanilla extract, orange oil, salt and sweetener to taste in a blender, slowly add the hot coffee as the chocolate melts and blend in the eggs. 
  3. Once smooth, pour into demitasse cups. Place in the refrigerator for 2 hours until set and hardened. When set, add a dollop of whipped cream to the top of each cupful. 
  4. Optional: Place an Orange Milano cookie into the whipped creme (for non-keto eaters).
Note: Eden 70% Dark Chocolate Coffee contains actual coffee nibs which will add crunch to your pots de crème. If you prefer totally smooth texture, use our Pure Dark or Baking Bar.



Submitted by Iris Torres

3 eggs
1 ½ Eden Baking Bars
1 tsp baking powder
Coconut oil

  1. Preheat oven to 350 degrees.
  2. Separate egg whites from yolks.
  3. Set the yolks aside.
  4. Blend whites into a meringue.
  5. Melt chocolate with a spoonful of coconut oil.
  6. To make the batter, add egg yolks and baking powder to chocolate and whisk.
  7. Stir in the meringue a third at a time until thoroughly mixed.
  8. Pour the batter into a 6” cake pan lined with parchment paper.
  9. Bake at 350 for 30 minutes.



Submitted by Iris Torres
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup flour
2 tablespoons granulated sugar
½ teaspoon salt
2 tablespoons melted unsalted butter
½ Eden Baking Bar
1 tablespoon peanut butter
1 tablespoon coconut oil 

  1. For the topping, melt half the Eden Baking Bar with the peanut butter and coconut oil. (The oil keeps the chocolate melted and creamy).
  2. Place all other ingredients in blender and mix until fully blended. Cover and let batter set for 20 minutes.
  3. Heat a lightly oiled griddle or crepe pan over medium heat.
  4. Pour or scoop batter onto the griddle and tilt the pan in a circular motion to get the batter thin and even on the pan’s surface.
  5. Cook each crepe for about 2 minutes until the bottom is light brown.
  6. Loosen with a spatula, turn and cook the other side.
  7. Drizzle the melted Eden Chocolate topping over the crepes.
  8. Serve hot.





Submitted by Rio Phior

1 Eden Baking Bar
1 tablespoon coconut oil
2 cups of “blanched" almond flour
6 tablespoons of monk fruit (or brown sugar replacement like Sukrin Gold, Swerve)
1 teaspoon baking powder (aluminum-free)
1/2 teaspoon sea salt
4 tablespoons water
  1. Preheat oven to 350 degrees. Line baking sheet or pan with parchment paper.
  2. Put the dry ingredients into a bowl (not the chocolate), whisk/stir, then add the water.
  3. Knead the mix like pizza dough, then pull out tablespoon-size pieces, mold into cookies and press down the centers with your thumb.
  4. Line a baking sheet or pan with parchment paper.
  5. Place cookies on paper at least 2 inches apart.
  6. Bake for 15-20 minutes. Softer cookies require less time, crunchier can require up to 25-30 mins.
  7. Let the cookies cool and harden for 10 minutes after you take them out of the oven.
  8. Melt the Eden Baking Bar with coconut oil and spoon chocolate into the thumbprint.



Submitted by Iris Torres
1 cup broken Eden Baking Bar
1/2 cup natural peanut butter
¼ cup honey (or molasses for vegans)
1 pinch sea salt
2 tablespoons coconut oil
  1. Melt the chocolate with 1 tablespoon of coconut oil.
  2. Spoon half the melted chocolate into paper muffin cup liners and freeze. (5 to 10 minutes or until hard enough to form a layer.)
  3. Melt the peanut butter with 1 tablespoon of coconut oil, add salt.
  4. Spoon the peanut butter on top of the frozen chocolate and freeze.
  5. Spoon the rest of the melted chocolate on top of the peanut butter and freeze.
  6. Serve cold.
Serve cold



Submitted by Iris Torres

2 1/4 cups oatmeal
1 teaspoon baking powder
3 squares of Eden chocolate
1/4 teaspoon pink salt
1/2 cup coconut oil
1 large ripe banana
1 egg 

Preheat oven 350 degrees

  1. Chop up Eden chocolate squares to your liking. Set aside.
  2. Mash the banana and stir in the beaten egg and coconut until blended.
  3. Mix the dry ingredients (oatmeal, baking powder and salt) in a separate bowl.
  4. Mix the dry ingredients with the banana mixture then add chopped chocolate. 
  5. Line baking sheet or pan with parchment paper. 
  6. Scoop tablespoons of batter and mold into cookie shapes. Makes roughly 24.
  7. Bake for 15 minutes. Let cool for 10 minutes before serving. 

Enjoy with coffee or tea without guilt! 



Submitted by Ellie Just

2 cans 13.5 oz coconut cream (full fat)
1 Eden 70% Dark Chocolate Baking Bar
2 teaspoons non-sugar sweetener
1 teaspoon pure vanilla extract

  1. Chill the cans of coconut cream overnight. When ready to use, open the cans and drain out the water. Use the cream.
  2. Whip the coconut cream with a hand mixer for 3 to 5 minutes until it has the mousse texture desired. Set aside.
  3. Chop the Eden Baking Bar into small pieces and heat in a microwave safe bowl at 50% power. Check and stir every 30 seconds until completely melted.
  4. Pour the melted Eden chocolate into the coconut cream mixture. Mix until blended.
  5. Add the vanilla extract and the non-sugar sweetener. Mix until blended.
  6. Serve immediately. Makes four small servings.



VEGAN CHOCOLATE (Avocado) PUDDING (no added sugar)
Serves 4

1 whole Eden Baking Bar (broken into fine pieces)
2 large ripe avocados
1 large very ripe banana
1 cup non-dairy milk (oat, almond, cashew, coconut)
4 tablespoons unsweetened cocoa powder
8 tablespoons 1:1 non-sugar sweetener (or sweetened to taste)
1 pinch salt


  1. Blend all ingredients in a heavy-duty blender until smooth.
  2. Pour into small cups or ramekins and serve immediately.




DARK CHOCOLATE CAKE (no added sugar)
Submitted by Amy Patton


3/4 cup unsweetened cocoa powder
2 1/3 cups boiling water
2 1/3 cups sugar (or 1:1 sugar substitute)
3/4 cup oil
3 large eggs
1 tablespoon vanilla
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt

1 stick butter
1 ½ teaspoons vanilla
3 cups powdered sugar (or 1:1 powdered sugar equivalent)
2 Eden Confections Baking Bars melted and cooled
 ½ cup heavy (whipping) cream



  1. Heat oven to 325°.
  2. Coat two 8x2 inch round cake pans with non-stick spray.
  3. Line bottoms with wax paper.
  4. Pour cocoa powder and boiling water in a medium bowl; stir until smooth.
  5. When cool, add next 4 ingredients (sugar, oil, eggs, vanilla). Beat with mixer on medium speed until blended.
  6. Add flour, baking soda, and salt. Beat on low speed until smooth (batter will be thin).
  7. Divide between pans.
  8. Bake 45 to 55 minutes until a wooden toothpick inserted in center of cakes comes out clean.
  9. Cool in pans on a wire rack 10 minutes. Run a knife around edges of cakes, invert on rack, peel off paper and cool completely.


  1. Place butter and vanilla in a large bowl and mix on medium speed until creamy.
  2. Reduce speed to low and beat in ½ cup sugar.
  3. Beat in melted chocolate.
  4. Increase speed to medium and beat in remaining sugar (or equivalent) and ½ cup cream.
  5. Add more cream if needed, until spreadable.