Healthy. Snacking. Redefined.

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!