Chocolate School Muffins Again -- This time with a soupçon of orange ...

Chocolate muffins are the clear and ahead leaders when it comes to my son's taste buds. Here's a riff on the original chocolate school muffin. Next time, I think I'll skip the black sesame ....

ingredients:

1/4 cup extra virgin coconut oil (organic and unrefined)

1 cup pitted honey dates

2 cups hot water

1 tbsp vanilla extract

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1tsp ceylon cinnamon

1/2 tsp sea salt
10 drops orange essential oil
1/8 tsp stevia powder

4 tbsp ground chia seeds

1/2  cup ground pumpkin seeds
1/2 cup of ground sunflower seeds

1/2 cup hemp seeds 

1/4 cup ground flax

1/4 cup ground black sesame seeds

1 cup shredded coconut -- ground

1/2 tsp baking soda

directions:

1. combine the dates, coconut oil, and hot water. Let sit for 10 minutes. Then, puree with an immersion blender. Alternately, you can use a food processor, or a regular blender.

2. add the cacao, vanilla, salt, ground chia seeds, ground pumpkin seeds (or sunflower seeds), hemp seeds, ground flax, ground seseame seeds and blend again

3. add the baking soda and blend

4. add the eggs and blend

4. stir in the ground shredded coconut

5. scoop into prepare muffin cups and bake at 345 for 45 minutes

Chocolate Orange -- yes, be jealous!! -- another school snack

Chocolate and Orange? What the what? It's just, I wanted to!!!

ingredients:

1/2 cup raw sunflower seeds

1/2 cup raw hemp hearts

1/4 cup ground sesame seeds -- black

1 cup raw cacao powder

1 tbsp ground vanilla bean

1 tsp ceylon cinnamon

3/4 tsp sea salt

1/2 tsp stevia powder

1/4 cup ground flax seed

1 cup shredded coconut

1 1/2   tsp orange extract or 1 tsp peppermint extract

1 cup pitted honey dates

1/2 cup coconut butter

1/2 cup coconut oil

directions:

1. combine the first set of ingredients (up to not including the dates) and process until fully powdered

2. add the orange extract and pitted honey dates (check for pits) and pulse until completely chopped

3. add the coconut butter and pulse until combined

4. add the coconut oil and pulse until combined

5. press into a silicone pan (I use 2 square ones), and score into pieces

6. chill or freeze until set

7. break along score marks and store in airtight containers in the fridge