Pumpkin Bread


2 cups flour (I used sprouted spelt)
1 1/2 tsp. non GMO baking powder
2/3 cup coconut sugar
1/2 cup melted butter
1/2 pumpkin purée
1 drop cinnamon vitality
1 drop clove vitality
1 drop nutmeg vitality
1 tbsp vanilla extract
1/2 chocolate chips (optional)


Mix dry ingredients together before adding the rest.
Mix well.
Line muffin tinsor grease loaf pan.
Bake at 350 for 15 minutes for muffins
Bake for 30-40 minutes for loaf

Chocolate Covered Strawberries

Prep time: 15 mins + 2 hours


1 cup dark chocolate chips (vegan)
1 tbsp. coconut oil
1 carton organic strawberries


In double boiler melt chocolate chips and coconut oil
Once melted stir together to ensure no chunks of chocolate remain
Once chocolate has cooled for 5-10 minutes dip each strawberry
Lay out on a plate and place in fridge
Wait 1-2 hours and serve

Kelcie's Fudge Cups

Prep time: 10 mins + 30 mins


1 cup coconut oil (not melted just soft)
2/3 cup sunbutter/almond butter or organic peanut butter
2/3 cup raw honey
1/4 cup Max Greens powder (chocolate flavored and optional)
1/2 cup cacao powder
25 drops vanilla cream stevia
1/2 cup coconut flakes
1/2 cup slivered almonds
Sprinkle of pink salt on top

Preparation Instructions:

Mix all ingredients together.
Line muffin tin with muffin liners.
Scoop fudge into muffin cups and place in the freezer for 30 minutes.

Chocolate Truffles

Prep time: 15 mins


1/2 cup softened coconut oil

1 cup raw crushed sunflower seeds

1 cup raw crushed pumpkin seeds

1 cup ground chia seeds

2/3 cup raw cacao powder

1 tbsp. vanilla

15 drops vanilla stevia

3 tbsp. raw honey

1 tsp. pink salt

1 cup coconut shreds


Mix all ingredients together.

form into balls and freeze.