Recipes
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
Vanilla
Salt
- Crumble or dice 2 Eden Baking Bars and place in blender with 4 eggs. Blend.
- Add a dash of salt for flavor and a splash of vanilla extract.
- Add piping hot cream. Blend.
- Add steaming hot coffee. Blend.
- Pour in ramakins, demitasse or espresso cups.
- Chill for 2 to 3 hours.
WILL YOU MARRY ME CHOCOLATE KETO POTS DE CRÈME (no added sugar)
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
- Optional topping: 8 ounces organic whipping cream with a dash of vanilla, blend with a mixer till fluffy.
- 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.
- 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.
- Optional: Place an Orange Milano cookie into the whipped creme (for non-keto eaters).
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GATEAU AU CHOCOLAT
Submitted by Iris Torres
3 eggs
1 ½ Eden Baking Bars
1 tsp baking powder
Coconut oil
- Preheat oven to 350 degrees.
- Separate egg whites from yolks.
- Set the yolks aside.
- Blend whites into a meringue.
- Melt chocolate with a spoonful of coconut oil.
- To make the batter, add egg yolks and baking powder to chocolate and whisk.
- Stir in the meringue a third at a time until thoroughly mixed.
- Pour the batter into a 6” cake pan lined with parchment paper.
- Bake at 350 for 30 minutes.
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CHOCOLATE CREPES IRIS
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
- For the topping, melt half the Eden Baking Bar with the peanut butter and coconut oil. (The oil keeps the chocolate melted and creamy).
- Place all other ingredients in blender and mix until fully blended. Cover and let batter set for 20 minutes.
- Heat a lightly oiled griddle or crepe pan over medium heat.
- 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.
- Cook each crepe for about 2 minutes until the bottom is light brown.
- Loosen with a spatula, turn and cook the other side.
- Drizzle the melted Eden Chocolate topping over the crepes.
- Serve hot.
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EASY PEASY KETO ALMOND COOKIES (no added sugar)
Submitted by Rio Phior
1 Eden Baking Bar1 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
- Preheat oven to 350 degrees. Line baking sheet or pan with parchment paper.
- Put the dry ingredients into a bowl (not the chocolate), whisk/stir, then add the water.
- Knead the mix like pizza dough, then pull out tablespoon-size pieces, mold into cookies and press down the centers with your thumb.
- Line a baking sheet or pan with parchment paper.
- Place cookies on paper at least 2 inches apart.
- Bake for 15-20 minutes. Softer cookies require less time, crunchier can require up to 25-30 mins.
- Let the cookies cool and harden for 10 minutes after you take them out of the oven.
- Melt the Eden Baking Bar with coconut oil and spoon chocolate into the thumbprint.
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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
- Melt the chocolate with 1 tablespoon of coconut oil.
- Spoon half the melted chocolate into paper muffin cup liners and freeze. (5 to 10 minutes or until hard enough to form a layer.)
- Melt the peanut butter with 1 tablespoon of coconut oil, add salt.
- Spoon the peanut butter on top of the frozen chocolate and freeze.
- Spoon the rest of the melted chocolate on top of the peanut butter and freeze.
- Serve cold.
Serve cold
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OATMEAL COOKIES, FOR BREAKFAST OR DESSERT (no added sugar)
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
- Chop up Eden chocolate squares to your liking. Set aside.
- Mash the banana and stir in the beaten egg and coconut until blended.
- Mix the dry ingredients (oatmeal, baking powder and salt) in a separate bowl.
- Mix the dry ingredients with the banana mixture then add chopped chocolate.
- Line baking sheet or pan with parchment paper.
- Scoop tablespoons of batter and mold into cookie shapes. Makes roughly 24.
- Bake for 15 minutes. Let cool for 10 minutes before serving.
Enjoy with coffee or tea without guilt!
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VEGAN CHOCOLATE MOUSSE
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
- Chill the cans of coconut cream overnight. When ready to use, open the cans and drain out the water. Use the cream.
- Whip the coconut cream with a hand mixer for 3 to 5 minutes until it has the mousse texture desired. Set aside.
- 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.
- Pour the melted Eden chocolate into the coconut cream mixture. Mix until blended.
- Add the vanilla extract and the non-sugar sweetener. Mix until blended.
- Serve immediately. Makes four small servings.
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VEGAN CHOCOLATE (Avocado) PUDDING (no added sugar)
Serves 4
Ingredients:
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
Directions:
- Blend all ingredients in a heavy-duty blender until smooth.
- Pour into small cups or ramekins and serve immediately.
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DARK CHOCOLATE CAKE (no added sugar)
Submitted by Amy Patton
Ingredients:
Cake
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
Frosting
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
Directions:
Cake
- Heat oven to 325°.
- Coat two 8x2 inch round cake pans with non-stick spray.
- Line bottoms with wax paper.
- Pour cocoa powder and boiling water in a medium bowl; stir until smooth.
- When cool, add next 4 ingredients (sugar, oil, eggs, vanilla). Beat with mixer on medium speed until blended.
- Add flour, baking soda, and salt. Beat on low speed until smooth (batter will be thin).
- Divide between pans.
- Bake 45 to 55 minutes until a wooden toothpick inserted in center of cakes comes out clean.
- 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.
Frosting
- Place butter and vanilla in a large bowl and mix on medium speed until creamy.
- Reduce speed to low and beat in ½ cup sugar.
- Beat in melted chocolate.
- Increase speed to medium and beat in remaining sugar (or equivalent) and ½ cup cream.
- Add more cream if needed, until spreadable.