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Organic Nut Butters
Organic Nut Butters

Vegan Spreads made with Organic Ingredients

Organic Breads - Sprouted
Organic Breads - Sprouted

Cake-like, organic bread, sprouted bread, yeast free bread, vegan organic bread, free of salt, no oils, no sweeteners, no leavening agents.

Gluten Free Breads
Gluten Free Breads

Vegan, Kosher, Organic Certified, nutritiously balanced and delicious! Sliced for convenience. Easy to digest.

Kale Chips
Kale Chips

Vegan, Gluten-free, Nutrient-dense, Enzyme rich, high-quality simple, and pure ingredients.

Sourdough Breads
Sourdough Breads

Vegan, Kosher and Organic Certified. Yeast-free, moist, delicious and hearty. Hand-made and sliced for convenience.


Vegan, Gluten-free, Nutrient-dense, Enzyme rich, high-quality simple, and pure ingredients.

Single Ingredients
Single Ingredients

The best Organic Certified Single Ingredients at wholesale prices

Special Offers
Special Offers

Coupons and discounts



Manna Coconut Cashew Amaranth Puff Bites


vegan - gluten free

prep time: 20 minutes
yield: 12 


1 cup puffed amaranth
¾ cup Coconut Cashew Manna Butter
¾ cup Banana Coconut Snack Crunchies
1 tablespoon maple syrup (or liquid sweetener of choice)
pinch Himalayan pink salt

Pulse the Banana Coconut Snack Crunchies a few times in a food processor. Set aside in a mixing bowl and add the amaranth puffs.
In the emptied food processor, add the Coconut Cashew Manna Butter and blend until creamy. While running, add in the tablespoon of maple syrup and Himalayan pink salt.  
Pour the mixture over the amaranth and Snack Crunchies and mix on low speed or by hand until well incorporated.
With an ice cream scoop, scoop out mixture, press the bottom with the palm of your hand, and place onto parchment paper. Let set in the refrigerator and enjoy!

Dark Choco Pecan Strawberry Smoothie


vegan - gluten free – paleo

prep time: 10 minutes
yield: 4

1 cup coconut milk (or alternative milk of choice)
16 oz frozen strawberries
1 T maple syrup
1/3 cup Dark Choco Pecan Manna Butter 


Blend all ingredients until smooth. Should be a thicker, shake like consistency. Pour and enjoy!



Manna Fig Bars


vegan - gluten free – paleo


prep time: 30 minutes
bake time: 20-25 minutes
yield: 16


4 ½ cups rolled oats
¾ cup Sprouted Almond Manna Butter
¼ cup coconut sugar
¼ cup coconut oil
¼ cup coconut flour
¾ teaspoon Himalayan pink salt
1 tablespoon cinnamon

3 cups dried figs
½ cup hot water
2 tablespoons agave nectar
2 teaspoons coconut flour
pinch Himalayan pink salt


Process oats, coconut sugar, coconut flour, pink salt, and cinnamon in a food processor until finely ground.
Add almond butter and coconut oil and process until dough like consistency. Reserve a small portion for crumble topping and set aside.
Oil a 9 by 9 baking pan with a little coconut oil and preheat oven to 350 degrees.
Press dough into pan until smooth and let chill while you prepare the filling.
Cover figs with hot water in a bowl and add the pinch of salt, let sit for 3 minutes, and transfer to a cleaned food processor. Add the agave and coconut flour and process in a jam-like consistency.
Take the pan out of the fridge and spread filling over crust. Take remaining dough and crumble over top.
Bake for 20-25 minutes until crumble topping is golden.
Let cool and enjoy!

Cinnamon Chili Pecan Cookies

vegan - gluten free - paleo

















prep time: 10 minutes
bake time: 15 minutes
yield: approximately 16 cookies

1 cup Cinnamon Pecan with a Hint of Chili Manna Butter
½ cup coconut flour
½ cup nut milk
¼ cup sucanat or evaporated cane juice crystals
¾ teaspoon baking soda
¾ teaspoon baking powder
pinch Himalayan pink salt

Combine Manna Butter, coconut flour, sugar, and salt in a mixing bowl and mix until well combined.
Add nut milk, baking soda, and baking powder to the mix and mix again until smooth.
Spoon out dough into truffle sized balls and roll into spheres with your hands (should be slightly sticky).
Place rolled dough onto parchment paper on a baking tray. Gently press down on dough with a large spoon or the back of a spatula.
Bake at 330 degrees Fahrenheit for 15 minutes. Let cool for 20 minutes. 


Choco Coconut Cashew Truffles















prep time: 40 minutes
yield: 10 truffles

1 cup Toasted Coconut Cashew Manna Butter
¼ cup toasted or raw coconut chips
¼ cup coconut or oat flour
7 oz dark chocolate

In a bowl, combine Manna Butter, coconut chips, and flour and mix until well combined. Let the dough sit in the freezer for about 30 minutes, until firm but not solid.

Break the dark chocolate into pieces and melt in a double boiler (simmer a bowl of water and rest a bowl gently on top of the water). Be careful not to mix any water with the chocolate. Stir the melting chocolate until completely smooth and set aside.  

Take the bowl out of the freezer, spoon out by tablespoon, and hand roll the dough into small balls. Dip the hand rolled balls into chocolate

Let set in the freezer for a few minutes and take out to serve. You can dip them again after the first layer has set for added chocolate-y goodness if you prefer.  


Manna Burger

Preparation time: 15 minutes
Frying: 10 minutes

7 oz Manna Bread (1/2 loaf) Whole Rye or SunSeed or Millet Rice or Multigrain, crumbled
2 cups cooked vegetables, minced (Kale, Carrots, Zucchini, etc.)
1 ½ cups tofu (215 grams)
1/2 tsp black pepper
1 tbsp salt
2 tbsp marjoram
1 tbsp lecithin granules (optional)
1 tbsp paprika powder
2 tbsp parsley minced
3 tbsp oil for frying

Combine ingredients in a large bowl, mix well.
Form into 9 burgers.
Heat skillet with your choice of oil.
Put the burgers in the skillet and fry each side of the burgers for 5 minutes.

Serve on your favorite bread, bun, or with rice, on pasta etc. Makes a great work or school lunch sandwich. Enjoy!