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Dark Chocolate Cherry Shake with Sun Cups

Dark Chocolate Cherry Shake With Sun Cups

3 cup Vanilla Rice Dream Frozen Dessert
½ cup Dairy-free Milk
3 tablespoon Cocoa Powder
¾ cup Pitted Cherries, frozen
4 free2Be Dark Chocolate Sun Cups

1. Add all ingredients to a blender and blend until smooth. Pour into two glasses and garnish with an extra scoop of frozen dessert.

Chocolate Berry Kiwi Bowl

Chocolate Berry Kiwi Bowl

1 cup of rice or hemp milk
1 banana
1 ½ cups of mixed frozen berries (strawberries and raspberries)

Toppings: 2 free2b Chocolate SunCups (chopped), kiwi, blackberries, blueberries, raspberries and chia seeds

1. Mix all the ingredients for the smoothie bowl in a blender on high until fully blended.
2. Pour into a bowl and top with all the most delicious toppings!

Strawberry Parfait

Strawberry Parfait  
Our allergy-friendly chocolate bars perform double-duty as a tasty garnish and an edible spoon in this dreamy parfait recipe 
12 oz. of Strawberry “Yogurt” (we used Hemp Milk “Yogurt”!) 
½ cup of granola (We used Purely Elizabeth but any granola that fits your needs will do!) 
¼ cup of fresh, cut strawberries 
¼ cup of fresh blueberries 
1 Free2b Top 12 Allergen Free Chocolate Bar 
1. In a glass, assemble your parfait by alternating layers of each ingredient. Finish with fresh fruit and chocolate!  


Chocolate Aquafaba Trifles

Chocolate Aquafaba Trifles

1 C. Brine from 1 can of garbanzo beans
1/3 C. Maple Sugar
1 tsp. Vanilla Extract
1 tsp. Xanthan Gum
2 Bars Free2b Chocolate bars (Chocolate Rice Crunch, Dark Chocolate Sunflower Seeds & Cherries or Dark Chocolate Sunflower Seeds & Sea Salt)
1 C. Fresh Berries

For the Aquafaba:
1. Using a hand mixer beat the brine for 10 minutes, until it forms soft peaks.
2. Add the maple syrup, vanilla and xanthan gum gradually and beat for 5 more minutes until the mixture forms stiff peaks.

To assemble the trifles:
1. In a small cordial glass, layer 3-4 sections of chocolate with the aquafaba.
2. Top with fresh berries and chocolate shavings and serve immediately.

Minty Cup Hot Chocolate

Minty Cup Hot Chocolate 
Hot Chocolate 
Your favorite hot chocolate recipe 
2 Free2b Mint Cups 
Peppermint Cream: 
1 ½ C. Reserved Chickpea Liquid (aquafaba) 
1 1/2 tsp. Cream Of Tartar 
1/4 C. demerara syrup (1:1 turbinado sugar and water, reduced) 
1/2 tsp Peppermint Extract 
1. Place one crushed Mint Cup to each mug. 

2. Make your favorite hot chocolate recipe and pour into mugs, over the Chocolate Cups.  

3. To make the whipped topping: Using a hand mixer with a whisk attachment, whip the aquafaba and cream of tartar until soft peaks form.  

4. Slowly add the remaining ingredients and continue to whip until stiff peaks form. 

5. Top with hot chocolate with the whipped topping and enjoy immediately! 

Peppermint Icebox Cake

Peppermint Icebox Cake

Chocolate Cake Layers:
3 ¼ C Gluten-Free Flour Blend
1 ½ C Turbinado Sugar
¾ C. Cocoa Powder
2 ¼ tsp Baking Powder
2 tsp Baking Soda
¾ tsp Salt
2/3 C. Vegan Butter, melted
1 ¾ C. Dairy-free Milk
1 ½ T. White Vinegar
2 tsp Vanilla Extract

1. Preheat the oven to 350ºF and prepare a 9×13 baking pan with parchment paper.
2. In a small bowl, whisk the vinegar into the dairy-free milk and set aside.
3. In a mixing bowl, sift together all dry ingredients.
4. In a separate bowl, combine the melted margarine, dairy-free milk mixture, and vanilla.
5. Slowly incorporate the dry mixture into the wet ingredients.
6. Pour the batter into the prepared baking sheet and bake for 40 minutes until cracks appear and a knife comes out clean.
7. Once the cake has cooled completely, carefully lift from the pan by the parchment paper and level the top with a cake wire. Using the cake wire, cut the cake laterally through the middle. Next, cut the cakes in half, vertically to get four cakes of equal dimensions.

Peppermint Cream:
1 ½ C. Reserved Chickpea Liquid (aquafaba)
1 1/2 tsp. Cream Of Tartar
1/4 C. demerara syrup (1:1 turbinado sugar and water, reduced)
1/2 tsp Peppermint Extract

1. Using a hand mixer with a whisk attachment, whip the aquafaba and cream of tartar until soft peaks form.
2. Slowly add the remaining ingredients and continue to whip until stiff peaks form.

6 Mint Chocolate Cups
4 Candy Canes, crushed

To assemble the cake:
1. Prepare a bread loaf pan with parchment paper. Trim each cake to fit inside.
2. Starting with cake, create layers with peppermint cream as desired. For multiple layers, place in the freezer for several minutes in between.
3. After placing the top layer and chilling, garnish with Mint Chocolate Cups and crushed candy canes.

Microwave Brownies

Top 8 Allergen Free Microwave Brownie Cups


1 cup of gluten free, allergen friendly flour

3 tablespoons of cocoa powder

2 1/2 tablespoons of cooking oil (you can use sunflower oil, avocado oil or any other oils that work for your family’s dietary needs)

1 teaspoon of vanilla extract

2 Free2b Chocolate Cups (your favorite flavor)


Mix flour, cocoa powder, cooking oil and vanilla extract together until fully blended and smooth. Pour the batter 2/3 full into two microwave safe ramekins and place a Chocolate Cup on top, pressing it down so that it sinks slightly into the batter. Microwave for 1 minute and 30 seconds to 2 minutes, depending on the power of your microwave. Enjoy immediately!

Serves 2

free2b Foods Voluntary Recall – Chocolate Sun Cup

As a company that is dedicated to providing safe and delicious free-from snacks, we are letting our fans know that a small amount of our products, produced in early August, may inadvertently contain milk products.   For more information, please continue reading below or refer to our press release: http://www.prnewswire.com/news-releases/free2b-foods-issues-allergy-alert-on-undeclared-milk-ingredient-in-chocolate-sun-cups-300361303.html?tc=eml_cleartime

For those of you who may be new to our treats, we have humble beginnings.  In 2008, a father knocked on our door with a jar of sunflower seed butter in hand. He presented us with a challenge: create a chocolate cup that his peanut allergic son could enjoy. Our chocolatiers got to work and the first Sun Cup was born.  Our passionate team, from the part-timers to the founding partners, manage their own personal food allergies.  So, our commitment runs deep and comes from personal experience. We know how hard it is to feed your family foods you can trust. We come to work each day with enthusiasm and pride in the fact that we are helping families enjoy safe and delicious treats.

As many of you have been asking us to do, we have been working very hard over the past year to remove dairy from our recipes as well as our facility.  We have been a Top 7 Allergen-Free company since opening our doors, and about a year ago, we set a commitment to become a Top 8 Allergen-Free company with a dedicated facility.  Our small team has accomplished quite a bit over the past year to reach this goal.  Our intention has always been and continues to be providing safe foods to those who struggle to find safe options elsewhere. It is why we started the work to remove dairy from our foods and facility.  It is why we are so proud to have now a dedicated facility, and why we feel terribly about this mistake.

We have initiated a recall of three particular batches of chocolate Sun Cups. Please check your packaging for the following information. You will find UPC codes and Sell By dates on the back of the package:

Product Name


UPC Code

Sell By Dates

Chocolate Sun Cups

Double cups in purple package


02 Aug 17

04 Aug 17

07 Aug 17

Chocolate Sun Cups

Single cups in purple package


02 Aug 17

04 Aug 17

07 Aug 17

If you have one of these packages and a milk allergy, please do not consume the chocolate.  As we are tracking these packages, we would appreciate it if you can please photograph it, send us a photo and dispose of the product. You can also send it back into us, if you prefer: Free2b Foods 5305 Spine Road #E Boulder, CO 80301.  We will reimburse you or replace your product with new chocolate Sun Cups, which were produced after September 1, 2016 in our dedicated Top 8 Allergen-Free facility.

For questions, please contact 720-470-3257 between 8am-10pm MST or email hey@free2bfoods.com.

We are so sorry, and it pains us to disappoint you.  We will always be dedicated to your safety as well as to your satisfaction. As our company grows and we continue to create delightful and delicious foods, we give you our word: to never compromise, to never cut corners, and to never stop caring.

Spooky Spider Cake Recipe

Spooky Spider Cake


2 boxes of allergy friendly cake mix that fits your family’s needs

1 cup of coconut milk

1 banana, smashed

2 containers of allergy friendly chocolate frosting that fits your family’s needs

2 Free2b Chocolate Cups

Black pipe cleaners

Disposable frosting bag with small tip

Googly eyes


1. Make the cake mix according to the instructions on the box. We made our cake vegan by replacing the egg with 1 smashed banana to replace the eggs

2. Fill three 6X3 round cake tins with batter and bake according to the instructions.

3. When fully baked, remove from the oven and cool completely. Remove from the tins and cut off the very top part of two of the cakes so you have a smooth top.

4. Layer the cakes by frosting one layer and then stacking the next on top until you have all three cakes stacked. Smooth out the frosting using a frosting spreader.

5. Fill your frosting bag with the chocolate frosting and pipe out different sized lines to make it look like hair!

6. Add the googly eyes to the cups with chocolate frosting and stick them to the side of the cake. Add the black pipe cleaners to replicate spider legs. Serve and enjoy!