Healthy. Snacking. Redefined.

Maca Crunch Cookies


1 cup Otto’s Naturals cassava flour
1 tbl maca powder
¼ tsp baking soda
¾ cup maple sugar
6 tbls grass fed butter or ghee
1 egg, room temperature
1 tsp vanilla
½ cup chopped Pili Hunters pili nuts, coconut oil and salted variety
¾ cup crushed Artisan Tropic cassava strips
optional coating
2 tbls maple sugar
2 tbls finely chopped Pili Hunters pili nuts
2 tbls crushed Artisan Tropic cassava strips
½ tsp maca powder
chocolate coating/drizzle* (opt)

Maca_Crunch Cookies_artisan_tropic


  1. Preheat oven to 350° – line two baking sheets with parchment paper or silpat mats.
  2. In a small bowl, combine cassava flour, maca powder and salt. Whisk to combine and set aside.
  3. In medium sized bowl, combine maple sugar, butter (or ghee), egg and vanilla. Mix with a hand mixer until light and fluffy. Add dry ingredients, pili nuts, crushed cassava chips and mix slowly to combine until dry ingredients are mixed in and then increase speed to fully mix all ingredients.
  4. Mix optional “coating” ingredients in a small bowl if using.
  5. Scoop dough with 4cm cookie scoop, roll into a ball, drop into the coating mix (if using) and coat completely. Place on baking sheet 2″ apart, repeat with remaining dough. Using a flat bottom glass, press each cookie flat, approximately ¼” thick. Bake for 8-9 minutes or until just starting to brown.
  6. Remove to a cooling rack.

* For optional chocolate coating/drizzle, melt 1 cup of your favorite dark chocolate chips and 1 tsp coconut oil over double broiler until smooth and melted. Dip bottom (or half ) of cooled cookie in chocolate, shake so excess will drip back into bowl and place on parchment lined baking sheet, repeat with remaining cookies until complete and drizzle with any leftover chocolate and sprinkle with any leftover coating. Let chocolate firm up before serving.

Maca Crunch Cookies

Recipe Developed by: Michelle & Makenna from Back Porch Paleo:

 IG @backporchpaleo ~ www.backporchpaleo.com ~ FB @backporchpaleo

Tigernut Butter Cassava Chip Fudge


1 cup tigernut butter
½ cup coconut butter, plus extra for drizzling
¼ tsp salt
½ tsp vanilla extract

Chocolate Frosting:

½ ripe avocado
2 tbsp cocoa powder (or carob powder)
1 tbsp maple syrup


½ cup crushed cassava chips
2 tbsp coconut butter melted, for drizzling

Tigernut Butter Cassava Chip Fudge_2


  1. Line an 8X8 baking dish with parchment paper.
  2. In a microwave safe bowl, soften the coconut butter and tigernut butter on high for 30-40 seconds.
  3. Whisk in the salt and vanilla extract.
  4. Pour fudge into the lined baking dish and refrigerate for at least 1 hour, or until completely set.
  5. Meanwhile, make the frosting by blending together the a avocado and the cocoa (or carob) powder.
  6. Layer the tigernut butter fudge with the chocolate frosting and then cassava chips. Lastly, drizzle with the melted coconut butter.
  7. Store in the refrigerator or freezer.
Tigernut Butter Cassava Chip Fudge

Recipe Developed by: Eli and Amalia from AIP Nutrition:

 IG @AIPNutrition ~ www.aipnutrition.com ~ FB @AIPNutrition

Plantain Chip Krispie Treats


3 cups cinnamon plantain chips
5 oz marshmallows
2 tbsp coconut oil



  1. In a food processor, grind 3 cups of plantain chips into small pieces. Set aside.
  2. In a small pot over medium heat, melt the marshmallows with the coconut oil until completely melted and combined.
  3. Remove the pot from heat and stir in the ground plantain chips until evenly combined.
  4. Spread the mixture out onto a greased/parchment lined baking sheet to desired thickness. Allow to cool before cutting and serving.
Plantain Chip Krispie Treats B

Recipe Developed by: Eli and Amalia from AIP Nutrition:

 IG @AIPNutrition ~ www.aipnutrition.com ~ FB @AIPNutrition

Fried Ice Cream

Ice Cream:

1 can full fat coconut milk
2 cups unsweetened almond milk
10 tbl maple syrup
2 cinnamon sticks
3 egg yolks
½ tsp vanilla
¼ tsp ground cinnamon
pinch of Redmond Real Salt
15 drops of doTERRA cinnamon bark oil (opt)

Crunchy Coating:

2 tbl ghee
3 tbl maple syrup
½ cup crushed Artisan Tropic sweet plantains
½ cup finely shredded coconut
1 tsp ground cinnamon
pinch of Redmond Real Salt

Chocolate Drizzle:

½ cup dark chocolate chips
2 tsp coconut oil
1 tbl ghee
1 tbl full fat coconut milk
⅛ tsp ground cinnamon
pinch of chipotle chili powder (opt)

Fried Ice Cream_2


  1. In a large sauce pan, combine coconut milk, almond milk, maple syrup and cinnamon sticks. Stir to combine and warm slightly.
  2. While milk mixture is heating, place egg yolks in a medium sized bowl and whisk vigorously until they are a pale yellow. Continue to whisk and slowly, a spoonful at a time, add warm milk until you’ve added about a 1½ cups of the to the eggs.
  3. Pour the tempered egg yolks back into the milk mixture and whisk to combine.
  4. Continue to slowly heat for about 4-5 more minutes, but do not boil.
  5. Remove from the heat and strain through a fine mesh strainer into a large glass container. Add vanilla, ground cinnamon, pinch of salt and the cinnamon bark oil, if using, stir to combine.
  6. Refrigerate overnight to chill completely. Follow ice cream makers manufacturer instructions to freeze the ice cream. Transfer to a freezer safe container and let it set up until it’s firm.
  7. Line a baking sheet or plate you can put in the freezer with parchment paper.
  8. Once ice cream is ready, scoop into balls, place back on sheet and put back in the freezer. While ice cream balls set up, prepare coating.
  9. In a skillet, melt ghee. Add remaining ingredients and stir to combine over low heat and cook until browned. Remove to a plate you can roll the ice cream balls around in and allow to cool.
  10. Remove ice cream and let soften up a bit, then roll them around in the coating. Use your hands to press into the ice cream. Return to freezer until ready to serve.
  11. To serve, remove balls from freezer to a plate or bowl. Allow them to thaw a bit and prepare the drizzle.
  12. Add all drizzle ingredients to a double broiler, stir occasionally until melted. Drizzle over the top of ice cream.
Fried Ice Cream

Recipe Developed by: Michelle & Makenna from Back Porch Paleo:

 IG @backporchpaleo ~ www.backporchpaleo.com ~ FB @backporchpaleo

Key Lime Pie Ice Cream

Prep time: 20
Total time: 6 hours
Serves: 6-8

Key Lime Ice cream:
  • 2 cans coconut milk
  • 3 Tablespoons lime zest
  • ½ cup freshly squeezed lime juice
  • 2 teaspoons vanilla extract
  • 3 ounces dates, pitted
  • ¼ cup maple
Cinnamon Plantain Pie Crust:
  • 2 ounces Artisan Tropic Cinnamon Plantain Chips
  • ½ cup coconut flakes
  • 2 teaspoons chia seeds
  • 2 Tablespoon palm shortening
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1 ¼ cup almond flour
  • ½ teaspoon sea salt
Key Lime Pie Ice Cream_2


  1. Add all of the ice cream ingredients to a high-speed blender and blend until mixture is smooth. If any dates pieces remain pour the batter through a fine mesh sieve.
  2. Add the batter to your ice cream maker and follow according to manufacturer’s instructions.
  3. Add the plantains, coconut chips and chia seeds to a food processor and pulse into a coarse meal.
  4. Add the palm shortening, maple, vanilla and sea salt and pulse until the mixture starts to form in to a loose ball. Set aside.
  5. Add about 1/3 of the completed ice cream to a large container and then tear off small pieces of the pie dough and place on top of the ice cream. Repeat with the next two layers.
  6. Freeze for 4-6 hours or until ice cream is solid. Remove from the freezer about 20 minutes before serving.
Key Lime Pie Ice Cream_1

Chocolate Cassava Crunch Cookies

Yields: 20-24
Prep time: 15
Total time: 45

Chocolate Covered Cassava Strips:
  • 5 ounces dark chocolate
  • 3 oz cassava strips
  • 1 tablespoon palm shortening
  • ¾ cup palm shortening
  • ½ cup coconut sugar
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 ¼ cup almond flour
  • 1/3 cup + 1 Tablespoon Cassava flour
  • ¾ teaspoon sea salt
  • ¼ teaspoon baking soda
Chocolate Cassava Crunch Cookies 4


  1. Preheat oven to 350 and line a baking sheet with parchment paper.
  2. Melt the chocolate and palm shortening in a large bowl and add the cassava strips and toss with the melted chocolate.
  3. Pour the strips on a pan lined with parchment paper and place in the freezer while you prepare the cookie dough.
  4. Add the palm shortening, coconut sugar and maple to a bowl and beat with a hand or stand mixer until mixture is light and fluffy.
  5. Add the egg, egg yolk and vanilla and beat to combine.
  6. Add the almond flour, cassava flour, sea salt and baking soda and mix until combined.
  7. Remove the chips from the freezer and add them to the cookie dough and mix for about 30 seconds or until chips are incorporated.
  8. Scoop about two tablespoons of cookie dough and place on the baking sheet. Flatten the top of the cookie slightly with the palm of your hand and cook for 8 minutes or until the bottom is slightly browned.
  9. Let set for a couple minutes and then place on a cooling rack.
  10. Repeat until all the cookie dough is gone.
Chocolate Cassava Crunch Cookies 3

If cookies spread out too much you can add a tablespoon or two of flour to thicken.

Cassava Thumbprint Cookies

  • 1 cup of almond flour
  • ½ cup of almond butter
  • 1 egg
  • 1 tablespoon of ghee
  • 2 tablespoons of maple syrup
  • ½ teaspoon of baking soda
  • ¼ cup of your favorite preserve or jam, I used a Raspberry Jam
  • 1 cup of crushed yucca chips from Artisan Tropics
Cassava Thumbprint Cookies


  1. Preheat oven to 350 degrees.
  2. In a large bowl combine ghee, almond butter, egg and maple syrup until well combined.
  3. Then add the almond flour and baking soda.
  4. Place in the freezer for about 15 minutes so they firm up a bit.
  5. In a small bowl put your crushed up yucca chips.
  6. Remove the dough from the freezer.
  7. Form about 10-12 balls depending on the size you want them.
  8. Roll in the crushed up yucca chips and make an imprint to fill with the jam.
  9. Fill with about a teaspoon or so of jam.
  10. Place in a nonstick cookie sheet.
  11. Bake for about 10-12 minutes, until lightly golden.
  12. Let cool for about 15 minutes and enjoy.
Recipe developed by Andrea Escobar

Vegan Lemon Cheesecake with Cinnamon Plantain Strips



  • 2.5 ounces Artisan Tropic Cinnamon Plantain Strips
  • 1 cup coconut flakes
  • 1 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt

Lemon Cheesecake Filling:

  • 2 cups raw cashews, soaked
  • ½ cup full-fat coconut milk
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 2 tablespoons lemon zest
  • ½ cup lemon juice
  • 2 teaspoons vanilla extract
  • ¼ tsp sea salt


  1.  Place the cashews in a small saucepan and fill with water until cashews are fully submerged. Bring the water to boil and take off the heat and place a lid on the saucepan. Let cashews soak for a minimum of one hour. Drain in to a colander and then rinse.
  2.  Preheat oven to 350 and grease a 9-inch spring form pan and place on a baking sheet.
  3.  Add the plantains, coconut flakes and chia seeds to a food processor and pulse until mixture is finely chopped.
  4.  Add the palm shortening, maple, salt and baking soda and pulse until mixture is combined and starting to form in to a ball.
  5. Press the crust in to the bottom of the pan and bake for 8 minutes. Set aside
  6. Add the cashews, coconut milk, oil, maple syrup, lemon zest, juice, vanilla extract and sea salt to a blender and blend until smooth.
  7. Pour in to the pan and let set in the freezer for about two hours or in the refrigerator for 6-8. Top with coconut whipped cream if desired and serve

If you prefer a more tart cheesecake add more lemon zest to taste

Vegan Lemon Cheesecake

Matcha Dipped Cinnamon Plantain Chips with Pistachios


One bag of Cinnamon Plantain strips

  • 1/3 cup unrefined coconut oil
  • 2 tsp matcha powder
  • 1 tbsp honey
  • 1/4 cup shelled pistachios


Whisk room temperature coconut oil (soft but not liquid) with honey and matcha until smooth. 
Use a spoon to spread this mix onto plantain strips or dip them in until you get a thick coat. 
Lay them flat on parchment paper lined plate.
 With a mortar and pestle break up the pistachios and sprinkle on top. 
Set in the fridge for 10 minutes until coconut mix hardens. 
Enjoy! Try to share ;)

Matcha Dipped Cinnamon Plantain Chips with Pistachios

Dessert Nachos

  • 3.5 ounces Artisan Tropic Naturally Sweet or Cinnamon Plantains Strips
  • ¼ cup +1 Tbsp almond butter
  • ¼ cup coconut flakes
  • ¼ cup chocolate chips divided
  • 1 cup mini marshmallows


– 1. Preheat oven to 350.

– 2. Layer a 6.5 inch cast iron skillet or another round oven proof dish with half of the plantain strips.

– 3. Drizzle the ¼ cup almond butter and then layer the coconut chips and half the amount of chocolate chips.

– 4. Add the remaining plantain strips, almond butter and chocolate chips and then top with the marshmallows.

– 5. Bake the nachos for 8-10 minutes or until marshmallows are melted and toasted.

– 6. Serve immediately while hot.


Feel free to get creative and add some of your favorite treats. Top the nachos with more melted chocolate if desired.

“By Jessi’s Kitchen”

Banana Bread Cupcakes

  • Cupcakes:
  • 1/2 cup banana, mashed
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tsp apple cider vinegar
  • 1/2 cup Better Body Foods coconut sugar
  • 1/3 cup coconut oil (melted)
  • 3/4 cup almond milk (room temp ideal)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup walnuts, toasted and chopped
  • 6-8 Artisan Tropic cinnamon plantain chips
  • Frosting:
  • 2 cups confectioner’s sugar
  • 6 tablespoons vegan butter
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup or 1/2 tsp maple extract
  • 2 tablespoons maple syrup
  • A pinch of salt.


– 1. Preheat oven to 350°F and line pan with paper liners. Toast walnuts for a 5-7 minutes, let cool, chop into pieces. Mash banana with a fork.

– 2. Sift the flour, baking soda, baking powder, cinnamon, salt, and coconut sugar into a large bowl, combine.

– 3. In a smaller bowl, whisk together the coconut oil, apple cider vinegar, almond milk, vanilla and almond extract, and mashed banana.

– 4. Stir or fold the wet ingredients into the dry and add the walnuts, folding gently.

– 5. Fill liners 2/3 full. Bake 20-22 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before frosting.

– 6. To make the vegan maple buttercream frosting, Lightly beat the butter, sift in the powdered sugar 1/2 cup at a time. until light and fluffy. Place in the fridge to set for 5-7, will firm up. Top with Artisan Tropic cinnamon plantains and a pinch of cinnamon.

Recipe Developed by: Gabrielle, from www.eatdrinkshrink.com




– 1 Bar of Organic Dark Chocolate
– 1 bag of 1.75oz Artisan Tropic Sea
Salt Plantain Strips.



– 1. Chop up chocolate and melt in a double broiler.

– 2. Line a baking sheet with parchment paper.

– 3. Dip plantain chips in melted chocolate and place on parchment paper.

– 4. Once you are done dipping them all, place the baking sheet in the fridge for 20 minutes.

– 5. Enjoy!