Frighteningly Scrumptious Pumpkin Chocolate Muffins


  • 1 2/3 cups flour
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 15oz pureed pumpkin
  • 2 eggs
  • 1/2 cup butter – melted
  • 1 cup Equal Exchange Organic Chocolate Chips 


Preheat oven to 350F. Grease muffin pan(s) or line with muffin papers. Mix flour, sugars, baking soda, baking powder, and salt in a large bowl. In another bowl, break eggs and add pumpkin and butter. Stir rapidly until well blended. Stir in chocolate chips. Pour over dry ingredients and fold in. Do not over mix. Scoop into pan and bake 20-25 minutes. They should still seem a little underdone when removed from the oven – test with a toothpick.

Halloween Chocolate Cupcakes


Halloween Chocolate Cupcakes
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Halloween Chocolate Cupcakes

Course Dessert
Keyword Chocolate, Cocoa, Cupcakes


For the cupcakes:

For the frosting:

  • 6 Tbsp. unsalted butter softened
  • 1/3 c. vegetable shortening
  • 1/8 tsp. salt
  • 4 to 5 c. glazing sugar or confectioners' sugar
  • 2 tsp. vanilla extract Pure Vanilla Plus, or a mixture of both
  • 1/4 to 1/3 c. milk
  • Natural Food Dye



  1. Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper or silicone muffin cups, and grease the cups.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, baking soda, salt and chocolate chips. Set aside.
  3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla, oil, and vinegar. Stir this mixture into the dry ingredients, mixing until everything is well combined.
  4. Spoon the batter into the prepared muffin pans, filling the cups about 3/4 full.
  5. Bake the cupcakes for 20 to 22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean.
  6. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan, and transfer to a rack to cool. Store cooled cupcakes airtight.


  1. Beat together the butter, shortening, and salt.
  2. Add the sugar, vanilla, and ¼ c. milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.
  3. Split frosting into two separate bowls and color as desired.

Recipe Notes

Recipe adapted from King Arthur Flour

Our Cup Of Organic Tea: Empowered Farmers, Better Trade

When do you enjoy our fairly traded, organic tea? Whether it’s a warm cup in the morning or tall glass of iced tea on a summer afternoon, tea is a refreshing and delicious complement to any relaxing moment. In every cup of Equal Exchange tea, there’s the story of farmers and workers who are building better lives and a better model for bringing that tea to your pot.

Our organic teas come from small-scale farms in India, Sri Lanka and South Africa. While most tea on the market (even Fair Trade certified!) comes from large plantations and estates, Equal Exchange partners with co-operatives of family farms and small-scale land owners. Purchasing organic tea directly from democratically organized groups of farmers ensures that workers, not plantation owners, reap the benefits.

But the principles that make our tea trade model fair and successful (and blazed a trail in the coffee and cocoa trade) are still extremely uncommon in the tea industry. We believe in trade that:

  • strengthens the autonomy of small farmer organizations
  • promotes among farmers a sense of ownership and control over one’s business
  • encourages entrepreneurship
  • builds and strengthens a sense of community
  • encourages debate and participatory decision making

We believe that “Fair Trade” should mean “small farmer,” and our relationships reflect that.

Each of our producer partners is unique, with a storied history of ambition, struggle and success. Over the years they have worked to set themselves apart in a historically oppressive industry. And we are proud to be working with them and bringing their organic tea to your table.

Producer Snapshot

In India, we work with four organizations. Tea Promoters of India (TPI) are pioneers of environmental and social reform in the tea industry, supporting small tea farmers by helping them gain access to international markets. Through TPI, Equal Exchange has been able to connect with other small tea farmers seeking international market access and support.

This includes the Potong Tea Garden, previously a colonial plantation that has been reclaimed by workers, the Mineral Springs Co-op which is one of the first small tea farming initiatives in the plantation-controlled region of Darjeeling, and the Small Farmers Tea Project in Kerala, which focuses on economic growth and control for its historically marginalized members.

In Sri Lanka, we work with the Small Organic Farmer’s Association (SOFA) and Bio Foods, organizations working toward prosperous communities and a healthy local environment. With over 1600 small-scale, landowning members today, SOFA is a thriving example of small tea growers’ success. Bio Foods, with a mission to provide market access to small farmers, processes and packs all of SOFA’s tea. As part of this system, Sri Lankan tea farmers are able to stay on their land, support their families and maintain vibrant communities.

The Wupperthal Original Rooibos Co-operative in the Cederburg Region of South Africa is a democratically organized group of farmers who have been growing rooibos for generations. Pushed off their land in the 1800s, they have endured the apartheid era and struggled to reclaim their livelihoods and thrive on the fringes of fertile land.

Now they grow their tea in the rocky terrain of the Cederburg Mountains, which presents numerous challenges – though the slow growth of their rooibos actually produces a higher quality tea. Today, 98% of the world’s rooibos is grown on plantations, making the Wupperthal Co-operative a unique example of alternative tea production.

There is still work to be done and progress to be made in making big change in the tea industry – but with your support, these innovative and resilient farmers are leading the way. Brew another cup and enjoy!

Shop for fairly traded, organic tea.

Learn more about our tea farmer partners.

Iced Peach Rooibos Punch

Iced Peach Rooibos Punch
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Iced Peach Rooibos Punch

Course Drinks
Keyword Tea


  • 2 c. Equal Exchange Organic Rooibos Tea brewed strong and cooled to room temperature
  • 2 c. peach juice
  • 1 lemon thinly sliced
  • 2 peaches thinly sliced
  • a handful of fresh mint leaves


  1. Combine ingredients in a large container and stir well. Serve over ice.

Dark Chocolate Coconut Mousse

Dark chocolate coconut mousse with whipped cream and rasberries
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Dark Chocolate Coconut Mousse

Course Dessert
Keyword Chocolate
Servings 4 servings



  1. Melt the chocolate chips in a small pan under low heat stirring occasionally for a minute or two. Pour the coconut milk into a blender. Add melted chocolate and chia seeds. Blend it all together. Taste and add more melted chocolate, if desired.
  2. Pour into four ramekins. Refrigerate for at least two hours and serve.

Recipe Notes

Recipe developed for Equal Exchange by Leslie Cerier, The Organic Gourmet

Chocolate Chip Chevre Cheesecake


Chocolate Cheesecake with Chocolate Chips and flowers on top
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Chocolate Chip Chevre Cheesecake

Course Dessert
Cuisine American
Keyword Chocolate, Cocoa
Servings 8 servings


Honey almond pie crust:

Cheesecake filling:


For honey almond pie crust:

  1. Grind the almonds into a meal in a food processor. Add and blend in the honey, vanilla extract and salt. Press the honey almond mixture into the bottom of a 9-inch pie plate. (No need to go up the sides).

For cheesecake filling:

  1. Puree the chevre, cocoa, honey, and vanilla extract in a food processor. Taste and adjust the flavor, if desired. Pour and spread the chocolate chevre filling on top of the honey almond pie crust. Decorate with chocolate chips. Serve immediately or refrigerate.

Recipe Notes

Makes one 9-inch cheesecake; Yields 8-10 servings

Recipe developed for Equal Exchange by Leslie Cerier, The Organic Gourmet

Organic Vs. Conventional Coffee

Coffee lovers are discerning people, and there’s a lot to say about its many flavors, aromas, and origins – but one of the biggest differences between coffees is most striking before it even reaches your cup.

It’s the difference between conventional and organic coffee. Even if you already choose organic in the produce aisle, you might wonder why it matters for your brew.

To put things in perspective, coffee is one of the most widely traded commodities in the world – with over 12 billion pounds of coffee produced annually.

Meeting that demand is no easy task. So over time, farming methods have been developed to maximize production – but often at the expense of human and environmental health. What results is the non organic, conventional coffee that many are used to. So what’s the difference between that and organic coffee?

First, conventional coffee is among the most heavily chemically treated foods in the world. It is steeped in synthetic fertilizers, pesticides, herbicides, fungicides, and insecticides – a real mouthful with a bad taste. Not only does the environment suffer from this overload, but so do the people who live in it. Farmers are exposed to a high level of chemicals while spraying the crops and while handling them during harvest. The surrounding communities are also impacted through chemical residues in the air and water. These chemical presences are not just unpleasant; many are highly toxic and detrimental to human health.

In the case of organic coffee, there are no synthetic fertilizers or chemicals used in growing or production, which means cleaner beans, air, land, and water. The coffee is grown with only organic fertilizers, like coffee pulp, chicken manure, or compost. Organic farms also combat climate change by emitting less carbon than chemical farms, while also sequestering significant amounts of carbon. As a bonus, organic coffee beans are richer in healthful antioxidants, and many people can even taste the difference. Your health, and the health of the planet, both get a boost.

Shop Organic Coffee >>

Second, most conventionally grown coffee plants are hybrids developed to flourish in open sun. Coffee naturally prefers the shade, but a crop grown in thick forest is more difficult to tend and harvest, and cannot be planted as densely.

Forests are cleared to make room for open fields in which to grow mass amounts of this sun-loving coffee variety. Production increases, but the wild ecosystem of flora and fauna is demolished. Natural pest-deterrents, like birds and lizards, are left without a habitat – and coffee-ruining insects overpopulate, leading to more pesticide use. And without the natural fertilizer of these ecosystems (bird droppings, leaf litter, and natural decay) the use of chemical fertilizer increases.

When it rains, the lack of tree cover means there is increased water runoff. Soil washes away, and with it go natural nutrients, eventually eroding and degrading the soil so much that growth is almost impossible. The rainwater carries away not just the soil, but all of the chemicals it has been treated with, and both end up in local water supplies.

Most organic coffee is grown the natural way – within the shade of lush forests, providing a home for wild plants and animals, sustaining soil fertility, and keeping unique regional ecosystems alive. These forested farms also more resilient and better equipped to handle unusual weather patterns that are a result of climate change, making them a safer investment for farmers and their futures. Hundreds of thousands of acres of South American rainforests have already been demolished for various industries, but Equal Exchange has partnered with co-ops that are working to restore the land to its natural forested splendor while growing organic coffee.

So what can you do? The organic coffee market has grown according to increased demand from people who want to drink something they can feel good about. Industries can and do change based on the choices that you make in the grocery store or at your favorite café – so you can vote with your mug! By purchasing organic coffee where you can find it (and demanding it where you can’t), you support systems that value healthy ecosystems, sustainable methods, and superior coffee. Now that’s good taste!


  • Barstow, Cynthia. The Eco-foods Guide: What’s Good for the Earth Is Good for You. Gabriola, B.C.: New Society, 2002. Print.
  • Basic Standards for Organic Production and Processing. Tholey-Theley, Germany: IFOAM, 2000. Print.
  • Benbrook, Charles. Core Truths: Serving Up the Science Behind Organic Agriculture: 2006 Compilation of Research. Foster, RI: Organic Center, 2006. Print.
  • “Coffee in the Global Economy.” Global Exchange.

How Does Organic Cacao Farming Help the Environment?

Cacao, the fruit from which the main ingredient in chocolate is derived, grows in beautiful, tropical conditions along the equator. The cacao tree naturally prefers the shade, especially when young, and can grow in harmony with and in support of the local ecosystem when thoughtfully cultivated by small-scale family farmers using organic production methods.

Planting cacao among other trees, such as fruit trees, provides many benefits: shade for the cacao tree, increased biodiversity on the farm, inhibited growth of weeds (reducing the need for chemical herbicides), and additional food and income for the farmer’s family. While there is a history of low chemical use on cacao farms simply because farmers couldn’t afford them, cacao-growing co-ops are transitioning to a more deliberate approach to organic farming, investing resources in trainings and programs to ensure strong yields while preserving the local environment.

In the past, low chemical inputs were coupled with poor farm maintenance and low productivity, which could increase the need for expansion into the surrounding forested areas when yields declined. Improving farm maintenance means expansion can happen in a more environmentally friendly way, and improves yields of the existing trees.

At CONACADO, a co-op of 10,000 farmers in the Dominican Republic, Equal Exchange supports an initiative of creating model farms, where farmers come for training on effective organic farming methods and maintenance. Their holistic approach to farm maintenance also includes teaching farmers how to make their own organic compost on the farm using discarded cacao pods.

CONACADO and our other farmer partners in Peru, Ecuador and Panama also have nurseries filled with cacao seedlings so that farmers are able to replace old trees, rather than cut down surrounding forests to expand their farms. The co-ops focus on incorporating other crops when planting these new cacao trees, improving overall farm diversification. These include a variety of crops for both shade and food, such as bananas, citrus, and tubers and roots.

Managing the inputs and outputs of the land plays an important role in preserving the environment. The farmers who belong to our co-op partners do not use man-made chemical pesticides and herbicides, which would normally go into the local environment and water supply. Using discarded cacao pods to make compost also prevents a potential waste byproduct from ending up in the local water system.

At COCABO Co-op in Panama, the co-op plays a special role in protecting the environment. Located on the edge of the Amistad Forest Reserve, the co-op’s practice of agroforestry and farming within the rainforest provides a critical buffer of protection to the reserve. While the environmental benefit is high, the downside for the farmers is that planting within the limitations of the rainforest means fewer cacao trees and lower yield per hectare.

Organic farming is not easy. It’s hard work, but your support of Equal Exchange chocolate and cocoa makes these investments in organic farming worthwhile.

Coffee Baked Beans

Coffee baked beans
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Coffee Baked Beans

Course Side Dish
Keyword Coffee


  • 4 strips uncooked bacon cut into small pieces
  • 1 each green, red, and yellow bell pepper cut into strips
  • 1 c. Equal Exchange Organic French Roast Coffee strongly brewed
  • ¾ c. thick barbeque sauce
  • 1/3 c. firmly packed brown sugar
  • 1 Tbsp. soy sauce
  • 16 oz. can chili beans in mild sauce
  • 15.5 oz. can dark red kidney beans rinsed and drained
  • 15.5 oz. can cannellini beans rinsed and drained
  • 15.5 oz. can black beans rinsed and drained


  1. Heat oven to 375°. Cook bacon in skillet until almost crisp. Drain all but 1 tsp. bacon drippings and add peppers, sautéing until just cooked.
  2. Mix brewed coffee, barbeque sauce, brown sugar, and soy sauce in a large bowl. Stir in beans and bacon mixture. Spoon into a 3-quart shallow casserole dish coated with nonstick spray. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until hot and bubbly.

Recipe Notes

Submitted by: Liz Potter

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash
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Quinoa-Stuffed Acorn Squash

This delicious, healthy vegan dish with high-protein quinoa is a perfect main dish for autumn! Support local agriculture by purchasing the squash from a farmer's market.
Course Side Dish
Keyword Almonds, Nuts
Servings 4 servings


  • 2 acorn squashes
  • 1 c. quinoa uncooked
  • 2 c. water
  • 1 tsp salt or to taste
  • 1 c. dried cranberries
  • 1 c. Equal Exchange Organic Natural Almonds toasted
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. vegan margarine (or butter, if not vegan)
  • 1 Tbsp. brown sugar


  1. Preheat oven to 350 degrees.
  2. Cut each acorn squash in half and scoop out the seeds. If desired, you can save the seeds and toast them like you would pumpkin seeds.
  3. Spread the vegetable oil on a baking sheet, and place all the acorn squash halves face-down on the baking sheet.
  4. Bake the squash at 350 degrees for 45-50 minutes or until tender.
  5. While the squash is cooking, cook the quinoa. Place the quinoa, water and salt in a medium-sized pot and bring to a boil. Once the mixture is boiling, reduce heat to low and simmer 10-15 minutes until the water is absorbed and the quinoa is tender.
  6. Stir the toasted almonds and dried cranberries into the quinoa so that both are evenly distributed throughout. Cover to keep warm, and set aside.
  7. Melt the vegan margarine by heating in a saucepan over low heat, or by placing in a microwave-safe dish and heating in the microwave for 30-45 seconds or until liquified.
  8. Stir the brown sugar into the melted margarine and set aside.
  9. When the squash is done, take the tray out of the oven and let cool for 10 minutes, or until the outside of the squash is cool enough for you to touch without burning your hand. The inside of the squash should still be quite warm.
  10. Flip the acorn squash halves over, and spoon an even amount of the brown sugar-margarine mixture into each one. Spread the mixture around with the back of the spoon to coat the inside of the squash.
  11. Spoon a generous amount of the quinoa mixture into the hollow centers of the squash halves. Serve warm, and enjoy!

Recipe Notes

Submitted by Lea Wojciechowski