Recipes

Eat Broma  

Broma Chocolate Pecan Pie

Pecan pie is a classic seasonal favorite. We made our own twist using our organic dark chocolate almond butter with a sprinkle of Cocao chips!  Ingredients: 2 eggs  1/2 c. maple syrup 2 tbsp coconut oil, melted1/2 c. Broma 1 tsp  vanilla extract pinch of salt 2 c. pecans Cacao chips for sprinkling  1 pie crust, thawed according to directions Directions: Preheat oven to 400 degrees. In a bowl, beat eggs until they are pale yellow and frothy. Add in maple syrup, coconut oil, Broma dark chocolate almond butter, vanilla, and a pinch of salt. Mix. On the stove top, toast your pecans on...

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Eat Broma  

White Chocolate Cranberry Bark

Delicious, quick, and easy recipe that anyone can make! Perfect for any Holiday party or potluck. Ingredients: 12oz white chocolate chips  2 tbsp. Broma, cherry (but can use any flavor)  1/4 c. pepitas  1/3 c. dried cranberries  Directions: In a microwave-safe bowl, microwave white chocolate chips until melted; stir until smooth. Spread onto a waxed paper-lined baking sheet. Drizzle with Broma. Sprinkle with pepitas and dried cranberries. Place into freezer for 30 minutes or refrigerate until firm.Cut or break into pieces. Store in an airtight container in the refrigerator.

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Eat Broma  

Pumpkin S'mores for a crowd

The best part of fall is breaking out your coziest sweater and inviting friends over for a fire and s'mores! Try this recipe for healthier, easier, and dare we say tastier homemade s'mores. Ingredients: 12 Graham Crackers  12 Marshmallows  1 c. Broma Pumpkin Spice  Directions: Preheat oven to 350F. Line a pan with half the graham crackers. Spread a generous teaspoon on each graham cracker. Place the marshmallow in the center on top. Bake at 350 for about 5 minutes until the marshmallows start to melt and expand. Turn the oven up to broil for 1-2 minutes until a crispy,...

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Eat Broma  

Vegan Pumpkin Fudge

Looking for a quick and easy dessert to bring along for the holidays? Then this recipe is for all. Just mix it all up on 1 bowl and refrigerate! Ingredients: ½ c. coconut oil, melted ¾ c. Broma pumpkin spice ¼ c. canned pumpkin  2 Tbsp. maple syrup  1 tsp. vanilla pinch of salt pumpkin pie spice for sprinkling  Directions: Line a small baking pan with parchment paper – we used a loaf pan. Whisk all ingredients together, except the pumpkin pie spice, until completely smooth. Pour the mixture into the prepared pan. Refrigerate until firm, or your desired consistency, about 2 hours....

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