Hu Kitchen
Clean Food, Dirty Minds. Hu for Human.
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May 22, 2019 Last updated

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Shall we scone now or shall we scone later? (Forever using that line, not sorry). . โ˜•๏ธ Oatmeal Tahini Chocolate Chip Scones by @flora_and_vino . Easy oil-free, gluten-free, and refined sugar free scones with tahini, oatmeal, and our new Hu Paleo | Vegan Chocolate Chips called Gems ๐Ÿ’Ž . Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free Serves: 6-8 scones . Ingredients โœ… 1 cup gluten-free oat flour โœ… ยพ cup old-fashioned rolled oats โœ… 2 tsp baking powder heaping ยฝ cup dark chocolate chips โœ… 4 TBSP "stiff" tahini โœ… ยพ cup coconut milk lite โœ… 1 TBSP unrefined coconut sugar OPTIONAL ยฝ cup Hu Gems, melted (for drizzling) . Instructions 1๏ธโƒฃ Preheat oven to 375ยฐF and line a baking sheet with parchment paper. 2๏ธโƒฃ Mix the oat flour, oats, and baking powder in a medium bowl and toss to combine. Add in the tahini, coconut milk, and coconut sugar and mix to combine. 3๏ธโƒฃ Fold in the chocolate chips. You should have a thick dough-y ball. 4๏ธโƒฃ Spread the dough on a parchment lined cutting board and press into an 8" circle (see photo). 5๏ธโƒฃ Use a damp knife, cut the dough into 6-8 wedges. Leave the wedges in a circle and don't pull apart yet. 6๏ธโƒฃ Bake the scones for 15-17 minutes, then remove from the oven, recut the wedges (if necessary) and pull apart to separate. Bake for an additional 5-7 minutes, until golden brown and firm to the touch. Allow to cool completely before serving. 7๏ธโƒฃ Drizzle with optional melted dark chocolate. To do this, melted chocolate in a saucepan over low heat until liquified, then drizzle over scones in a zigzag pattern with a spoon. 8๏ธโƒฃ Store leftover scones at room temperature for 5-7 days or freeze for longterm storage. . โŒ NO cane sugar โŒ NO refined sugar โŒ NO palm oil โŒ NO soy lecithin โŒ NO dairy โŒ NO sugar alcohols
๐Ÿ’ŽโœจGEMS GIVEAWAY! . We're teaming up with our friends at @boodaorganics and @gtskombucha to give away this assortment of dope organic & vegan goodies. . ๐Ÿ˜ Treat yoโ€™ self to Booda Organics 100% Pure Body Care, our NEW Paleo | Vegan Snacking & Baking Chocolate GEMS, and GT's gut-healthy KOMBUCHA. . ๐Ÿ‘Š You got this one. THREE WINNERS WILL BE CHOSEN. . To Enter: โœ… Follow @gtskombucha, @boodaorganics, and @hukitchen โœ… Like this post and tag 2 wellness enthusiastsโ˜บ โ € No purchase necessary. Winners will be notified by 5/24/19 via DM. Good luck! #GTsKombucha #Kombucha #boodabutter #spreadthelove #Hukitchen #vegan #organic #paleo #healthyfood #giveaway #winnings #entertowin
๐Ÿ’ŽIntroducing Hu Gems ๐Ÿ’Ž NEW Paleo | Vegan Snacking & Baking Chocolate . ๐ŸซBaking is where it all started for us. Back in 2012, our Hu Kitchen restaurant bakers needed a paleo & vegan chocolate that was genuinely delicious. Our chocolate bar line arose from that baking chocolate, which we now bring to you with Gems. Boom! . Why Hu Gems? ๐Ÿ˜Ž No Weird Ingredients. Ever. . โœ… Vegan โœ… Paleo โœ… Organic 70% Cacao โœ… Creamy Caramel Notes โœ… Ideal For Snacking & Baking . โŒ NO Dairy โŒ NO Cane Sugar โŒ NO Refined Sugars โŒ NO Sugar Alcohols โŒ NO Gluten โŒ NO Palm Oil โŒ NO Emulsifiers โŒ NO Soy Lecithin
๐ŸซRaw Vegan Twix-Inspired Candy Bars (at-home recipe) . Recipe๐Ÿ‘ฉโ€๐Ÿณ ๐˜ฝ๐™–๐™จ๐™š ๐™‡๐™–๐™ฎ๐™š๐™ง 1๏ธโƒฃ 1 1/2 cup Almond Flour 2๏ธโƒฃ 3 TBS Unrefined Coconut oil (or sub coconut butter if OF) 3๏ธโƒฃ 1/4 cup (~5) Medjool Dates ๐˜ฟ๐™–๐™ฉ๐™š โ€œ๐˜พ๐™–๐™ง๐™–๐™ข๐™š๐™ก โ€ ๐™‡๐™–๐™ฎ๐™š๐™ง 1๏ธโƒฃ 1 1/4 cup Medjool Dates 2๏ธโƒฃ 1/4 cup Nut Butter (peanut butter was used in picture) 3๏ธโƒฃ 1-2 TBS unsweetened almond milk 4๏ธโƒฃ Pinch or Himalayan Sea Salt ๐˜พ๐™๐™ค๐™˜๐™ค๐™ก๐™–๐™ฉ๐™š ๐™‡๐™–๐™ฎ๐™š๐™ง 1๏ธโƒฃ 4 Bars of Hu Salty Dark Chocolate (~8oz. Dark Chocolate) . Instructions 1๏ธโƒฃ Line an 8ร—8 inch pan with parchment paper and set aside. 2๏ธโƒฃ Add the almond flour, unrefined coconut oil, and dates to a food processor or high speed blender and pulse until well combined. 3๏ธโƒฃ Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer. 4๏ธโƒฃ Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Place the pan back in the freezer for ~30 minutes until the caramel layer sets. 5๏ธโƒฃ Melt the chocolate bars in a pan over medium low, stirring often to prevent burning. 6๏ธโƒฃ Remove pan from the freezer and pour the chocolate mixture on top of the date caramel and spread in an even layer. Tap a few times to remove any air bubbles. 7๏ธโƒฃ Place the pan in the fridge for ~30 minutes to set. 8๏ธโƒฃ Cut into squares and serve! The chocolate won't break perfectly-- that's OK! 9๏ธโƒฃ Store in the fridge for 3-5 days and freeze for longterm storage. . โŒ NO cane sugar โŒ NO refined sugar โŒ NO palm oil โŒ NO soy lecithin โŒ NO dairy โŒ NO sugar alcohols