Pumpkin Bread

Ingredients

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)

Ingredients

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

Ingredients:

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

Directions:

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

Ingredients:

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

Ingredients:

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

Directions:

Mix all ingredients together.

form into balls and freeze.