Our Blog

SunButter Chocolate Chip Freezer Fudge

Our SunButter Chocolate Chip Fudge is free from the top 12 allergens, only 5 ingredients and melt-in-your-mouth delicious! These are perfect for holiday parties, gifts or a sweet treat to make and enjoy with your family.



  • In a mixing bowl, combine the SunButter, shortening and maple syrup
  • Press the mixture into a 9×13 baking dish lined with parchment paper. Freeze in the pan for at least 2 hours.
  • Melt the Dark Chocolate Bar in a double boiler.
  • Remove the fudge from the freezer; lift from the pan by the parchment paper.
  • Drizzle the fudge with the melted chocolate and cut into squares.

Free From Top 12 Allergens: Peanut Free, Tree Nut Free, Dairy Free, Gluten Free, Soy Free, Egg Free, Corn Free, Coconut Free, Mustard Free, Sesame Free, Fish Free and Shellfish Free.

Top 12 Allergen Free Chocolate Chip Cookies

We have put together a simple and delicious Chocolate Chip cookie recipe that is Free From the Top 12 allergens because everyone deserves to experience the joy of eating a warm right-out-of-the-oven ooey gooey chocolate chip cookie! Enjoy!

Free From – peanut free, tree nut free, dairy free, gluten free, soy free, egg free, corn free, coconut free, mustard free, fish/shellfish free.

Chocolate Chip Cookies – Free From Top 12 Allergens 

1 ¾ C. Gluten-free Baking Flour

1 t. Baking Soda

1/4 t. Baking Powder

1/2 t. Coarse Salt, plus more for serving

¾ C. Non-hydrogenated Soy Free Shortening, plus 1 Tbsp, divided

½ C. Brown Sugar, packed

½ C. Sugar

½ C. Apple Sauce

1 ½ tsp. Vanilla

12 oz. free2b Chocolate Chips, divided


  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt.
  3. Reserving 1 Tbsp. shortening, combine the remaining wet ingredients in a separate bowl before folding into the flour mixture. Add ¾ C. chocolate chips and incorporate.
  4. Using a small cookie scoop or two spoons, drop 1 ½ inch balls of dough onto the parchment paper with space in between. Bake for 8-10 minutes, until just browned.
  5. Allow the cookies to cool completely on the baking sheet. Meanwhile, melt the remaining chocolate chips in a double boiler and incorporate the reserved 1 tbsp. shortening.
  6. To serve, drizzle the cookies with the melted chocolate mixture and sprinkle with sea salt.
  7. Enjoy!

How To Make Thanksgiving Top 12 Allergen-Free and Fun For All

With the hustle and bustle of Halloween costumes and decorations behind us, another joyous occasion looms on the horizon. The great American Thanksgiving feast encompasses many regional traditions, from creamy pumpkin flan in the Southwest, to Candied Sweet Potato Casserole (just as sweet as it sounds) in the Midwest and Pickled Okra in the South.

Whether your group prefers serving dinner up buffet or family-style, keeping loved ones with food allergies safe should be top of mind. Plus, it’s easier to do than you may think. Here are some tips we recommend for keeping friends and family with food allergies safe throughout the holiday season.

Start the dialogue early

Request that allergies be shared when your guests RSVP. If you have questions or concerns about how to keep a party guest safe, reach out in advance. Your guests will thank you for it!

Permission to not make everything in your kitchen

Thankfully it’s getting easier to find pre-made foods and quick recipes that are safe for your guests with food allergies. Not sure where to start? Don’t feel shy! Ask your guests what favorite brands they’d recommend.

Embrace the Potluck

Putting on a 3 course meal for guests can be exciting, fun and dun-dun-dun-dun…. time consuming. Opt for potluck style so each guest can share his or her hometown fave. This gives everyone the chance to shine. Your guests with food allergies have a special chance to showcase how yummy allergy-safe dishes can be.

To Buffet, or Not to Buffet?

To keep your guests with food allergies safe, we recommend setting up multiple food stations to ensure that utensils aren’t used for both non-safe and safe dishes. Another idea? Use different colored serving utensils for non-safe and safe stations! Ensure that guests visit the allergy safe table first and pick up a fresh plate when hitting up the buffet for round two to avoid cross contamination.

Let Them Eat First

Invite your guests with food allergies to serve up first. This can even help put your guests with food allergies at ease by inviting them to start off the holiday food procession.

Having food allergies and sensitivities can be challenging. Going the extra mile to make a guest with food allergies feel welcome and safe will go a long way, and your care and consideration will help ensure no guest is left out. Not to mention, guests may discover a new allergy-safe dish that they absolutely love.

Do you have any tips to add? Join the conversation by leaving a comment below!

Allergen Friendly & Vegan Pumpkin Pie Tarts

Pumpkin Pie Tarts

It is the time of year for pumpkin everything and we believe no one should miss out on delicious seasonal treats. These are perfect for Thanksgiving dessert, holiday parties or any Fall dinner’s dessert!

We hope you enjoy these delicious more than just Top 8 allergen free but Top TWELVE allergen free and vegan tarts!


2 C. Allergen-free Graham Crackers or Cookies, finely ground (We love Cybele’s Free to Eat Snicker Doodle Cookie!)
1/4 C. Vegan Butter Spread (Soy-free), melted and divided
1 C. Pumpkin Puree
6 Medjool Dates, pitted
2 Tbsp. Rice Milk
1 ½ tsp. Pumpkin Pie Spice
1 tsp. Vanilla
1 free2b Dark Chocolate Bar BUY HERE: (Save 10% NOW with “recipe10” )  https://www.free2bfoods.com/shop/dark-chocolate-bar-case-10-bars/


In a mixing bowl, combine the finely ground graham cracker crumbs with ¼ C. of the melted butter. Press firmly into two mini tart pans. Chill for 30 minutes.
Except for the dark chocolate, add the remaining ingredients to a blender and puree until smooth.
Pour the filling into the crusts and chill for 2 hours.
To serve, melt the Dark Chocolate Bars over a double boiler and drizzle over the tarts.

Sun Cups Minis Ghosts

Mini Sun Cups Ghosts 


  • 10 free2b Mini Sun Cups plus two, for melting/decorating 
  • 2 C. Aquafaba Fluff (recipe follows) 


  1. Remove wrappers from Mini Sun Cups. 
  1. Prepare a pastry bag with a ¼ inch round tip and using a rubber spatula, fill the bag with aquafaba fluff. 
  1. To make the ghosts, pipe a 1 ½ tall swirl of aquafaba on top of each Mini Sun Cup. 
  1. Using a skewer, place two small dots of melted chocolate to each swirl for eyes. 

Aquafaba Fluff 


  • Liquid from 1 can of garbanzo beans 
  • ½ C. Sugar, finely blended 
  • 1 tsp. Vanilla Extract 
  • 1 tsp. Xanthan Gum 


  1. Using a hand mixer, beat the bean liquid 10 minutes, until thickened and forming stiff peaks. 
  1. Continue mixing the aquafaba, slowly adding the sugar and vanilla extract. 
  1. Add the xanthan gum and mix for 1 additional minute. 


Chocolate SunButter Krispy Snacks

Chocolate Sunbutter Krispy Snacks

  • 6 C. Gluten-free Crispy Rice Cereal
  • 2 C. Aquafaba Fluff (recipe follows)
  • 1 C. Sunbutter, divided
  • 2 Tbsp. Soy-free Vegan Butter Spread, melted
  • ½ C. Sunbutter
  • 12 oz. free2b Chocolate Bars
  • 6-8 Sun Cups, diced
  1. In a large mixing bowl, combine the Aquafaba Fluff, ½ of the Sunbutter and vegan butter spread. Add the rice cereal and fully incorporate.
  2. Pour the rice cereal mixture into an 8×8 square pan and gently press until the surface is smooth.
  3. In a double boiler, melt the chocolate bars and whisk in the rest of the Sunbutter.
  4. Spread the chocolate mixture onto the rice cereal and top with Sunbutter cups.
  5. Before cutting and serving, allow the Krispy Snacks to rest at room temperature until the topping is set.

Aquafaba Fluff

  • Liquid from 1 can of garbanzo beans
  • ½ C. Sugar, finely blended
  • 1 tsp. Vanilla Extract
  • 1 tsp. Xanthan Gum
  1. Using a hand mixer, beat the bean liquid 10 minutes, until thickened and forming stiff peaks.
  2. Continue mixing the aquafaba, slowly adding the sugar and vanilla extract.
  3. Add the xanthan gum and mix for 1 additional minute.

Sunscreen & Epipens – Allergy Girl’s Guide to Being a Happy Camper

Post by on August 9, 2017

Sunscreen & Epipens – Allergy Girl’s Guide to Being a Happy Camper

My name is Olivia. I have food allergies. I am allergic to dairy, eggs, tree nuts, peanuts, and peas, and my little brother. I am sixteen years old and live in Boulder, CO. I am passionate about theater and music and spending time with my friends. I have lived with my food allergies my whole life, so I’ve learned a lot about dealing with the realities of being an Allergy Girl.  I carry 2 epipens with me everywhere – had to use them once.  I plan to use this blog to share some of the things I’ve learned, talk about the challenges I face, and maybe just share some thoughts to let you know you’re not the only one out there dealing with all the crap that comes with food allergies.  I mean, I know how much it sucks to watch your friends enjoy ice cream, how awkward it is to order at a restaurant, and how tiring it is to always have to be “on” when there’s food involved (which, by the way, seems like always).


I also know that routines are helpful, and when summer comes, and school is finally out for the summer (rejoice), all of the routines of the past nine months go out the window.  Ah, sleeping in, no homework, the pool – I LOVE YOU SUMMERTIME!  Wait, what’s that…camp?  Ah, OK.  Camp is cool, I guess.  I learned to make friendship bracelets at camp.  I sang songs I can’t remember.  I got bug bites, made friends and rode on a smelly bus.  In my younger days, camp meant Day Camp.  That was pretty easy – bring your own lunch, avoid snacks that aren’t safe.  I’m pretty sure Allergy Mom was behind the scenes working the counselors pretty hard, but it seemed to go pretty smoothly, no matter which day camp I did.  I wish I could do s’mores – damn you Hershey’s.  Marshmallows are fine, and most graham crackers too – the chocolate (MILK chocolate) is always the issue for me.  So too are all of the chocolate faces and fingers once everyone else has gorged on the wood-fired gooey goodness.  Ahhh.  Like it doesn’t suck enough to watch that go down, I have to feel like everyone has coodies when it’s all over.


Then camp became “sleep away camp”.  For four summers, I did a three-week camp at Interlochen Center for the Arts, and just recently I got into a theatre “intensive” at UCLA, though they made sure I knew that wasn’t “camp” but real college stuff.  Because they are both so far away from home, there was no brown-bagging these places.  I had to eat the food they provide for their students there. At Interlochen, every year before the program started Allergy Mom and I would fly out a day or two early to talk to the chefs beforehand.  It helped to meet with them before they were busy with making three squares for all those happy campers. I would strongly recommend this.  Whether it be your school or a program you are doing outside of school. Talking to the people who are making your food in person is best – but even over email or phone is better than nothing. We always started with a call or an email so they knew what was coming, and then arranged a meeting time that was easiest for them.  It’s a way for you to get to know the chefs and a great way for them to know you and your needs.  At Interlochen, I would go back to the kitchen at breakfast, which I provided for myself, and basically gave the chef my order for lunch and dinner.  It usually was similar to what they were making for the rest of the students and faculty for that meal but with substitutes for what I was allergic to. I actually had a refrigerator where they kept stuff safe for me!  It was a pretty similar situation at UCLA this summer.  I would provide my own breakfast, typically cereal with soy milk, and lunch. I would not recommend eating a turkey sandwich every day for three weeks, but hey, whatever works.  (Seriously, I may not eat another turkey sandwich, like… ever.)  At dinner, it was pretty much the same drill I did at Interlochen, I would go up to the chef and we would discuss what was for dinner for the rest of the students and faculty and what would work for me. I have found that in these situations, and any situation really, takes a lot of prep work on mostly my end but once the prep work is done can be pretty simple.  I admit, I feel a little weird being on a first name basis with Lunch Lady, but altogether I’ve done three meals a day for three weeks for five summers – Holy Wow, that’s over 300 meals!  And thanks to Allergy Mom and the good folks at Interlochen and UCLA, I’m still here to tell you about it.


I know that it can be intimidating to go away to sleep away camp all by itself, and it is even more nerve-wracking with food allergies.  But, I want to personally tell you that it is been worth it. Some of the best memories I have are from going away from home and being on my own.  I still stay in touch with friends from Interlochen, and I facetime with my new friends from UCLA who are around the world.  I can’t imagine not meeting them, not experiencing the fun, and having spontaneous dance parties.  The amount of work that goes into making you safe is worth it.


[If you’re an Allergy Mom, it sure makes us feel safe (and a whole lot less awkward) to have your help in talking with kitchen staffs and cooks.  Trust me, Allergy Girl already has plenty of stuff to worry about, dealing with that part… well, thanks for doing all that.  I mean, really thanks.]


So, what are you waiting for?  Pack up your epipens, your sunscreen and go get mosquito bitten.  Make new friends, tell ghost stories and HAVE A GREAT TIME!

– Allergy Girl

Egg-free Owl French Toast

Post by on August 8, 2017


1 C. Rice Milk

1 Tbsp. Ground Flax Seeds

1 tsp. Vanilla Extract

½ tsp. Cinnamon

Dash of Nutmeg

Dash of Clove

Vegan butter

6 Slices Gluten-free Bread




Sliced Fruit: Oranges, Bananas, Kiwi, Strawberries and Blueberries

Free2b Foods Sun Cups

Crispy Rice




1. In a mixing bowl, whisk together the first 6 ingredients and refrigerate for 20-30 minutes until thickened.

2. Heat 2 Tbsp. vegan butter in a skillet.

3. Pour the milk mixture into a shallow dish.

4. One by one, coat each slice of bread evenly with the milk mixture and drop into the skillet. Crisp on both sides.

5. Spread each piece of French toast with Sunbutter. Slice fruit and arrange on the surface to create owl features. Make ears, wings and beaks out of circular and/or triangular shapes. Make eyes out of Sun Cups and more fruit. Pepitas and crispy rice cereal make great feathers!

Dark Chocolate Drizzled Blood Orange Popsicles

Post by on July 19, 2017

Popsicle Ingredients:

  • ½ C. 2:1 Simple Syrup (see recipe below)
  • 2 ¼ C. Fresh Blood Orange Juice, strained
  • Blood Orange Slices
  • 2 Packages Free2b Dark Chocolate Sun Cups, melted


  1. Melt Dark Chocolate Sun Cups in a double boiler.
  2. In a medium bowl, whisk together simple syrup and blood orange juice.
  3. Add 2 blood orange slices to each mold.
  4. Pour the juice mixture into molds and insert sticks. Freeze for 2-3 hours or overnight.
  5. To remove from molds, run the molds under warm water for a few seconds.
  6. Lay the popsicles on parchment and drizzle with melted Dark Chocolate.

Simple Syrup Recipe:

  • Blood Orange Twist
  • 2 C. Turbinado Sugar
  • 1 C. Water

Instructions for Simple Syrup:

  1. Stirring occasionally, gently simmer orange twist, turbinado sugar and water until the sugar dissolves.
  2. Strain through a fine sieve and chill for 30 minutes.

Preparing Kids with Food Allergies for Summer Camp

Post by on June 15, 2017

The hustle and bustle of the school year has finally come to a halt and the sun is rising earlier, reminding us all that summer is near. With summer on the horizon, there’s lots to think about, especially preparing your kids with food allergies for camp. In between getting batteries for the flashlight and writing your child’s name on every article of clothing it can be a challenge to think about the many ways to help the camp staff keep your little one safe and healthy.

When it comes to the safety and health of your child, over-communication can be a great thing! Some of the topics we recommend covering are:

• Have a chat with the camp director. Discuss the camp’s food allergy policy as well as how the camp staffers and volunteers monitor and communicate information about food allergies.

• If the camp has a nurse or healthcare person on staff, ask about their credentials as well as who handles their duties when they are off.

• Review the camp’s emergency protocol/procedures for handling different situations and emergencies. If the camp has off site excursions be sure that the traveling counselors are aware and have a plan for the safe transport of your child’s medication, particularly since some medications are temperature sensitive.

• If your child has a medical kit be sure to include written instructions for how to administer them, as well as include their full name and picture on the outside (for quick identification). A list of allergies and the specific symptoms your child typically displays can also be extremely helpful.

• Check expiration dates of all medications in advance of drop-off day.

If you are aware that there will be meals or snacks that your child needs to steer clear of, let the camp and your child know. Perhaps, send your child with something special so they don’t feel left out. Our yummy allergy-friendly snacks are the perfect treat if your child can’t have what the camp provides.

Discussions and reminders with your child about safe eating as well as how and when to tell an adult about a possible allergic reaction is extremely important. After all, your child is the last line of defense.

We know these conversations can be challenging, but the more you have them, the more comfortable you and your child will be when camp or another fun event rolls around. Do you have any other tips to add? Let us know in the comments below!

Continue reading our related post on preparing your child with food allergies for a slumber party or browse our selection of award-winning treats now!