Chocolate Breakfast Muffins

Breakfast around here comes once a day -- no joke. Never mind that we like to eat pancakes for dinner sometimes. My son enjoys a muffin, some slices of apple, and a glass of milk for a quick, no fuss breakie. I like him to have something with staying power, so these are a really excellent choice.

ingredients:

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

1 cup pitted honey dates

2 cups hot water

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt

4 tbsp ground chia seeds

1 cup shredded coconut -- ground

1/4 cup hemp seeds 

1/4 cup ground flax

1/4 cup ground sesame seeds
1/4 cup ground raw cashews

1 cup almond flour

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, chia seeds, shredded coconut, 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 almond flour
5. scoop into prepare muffin cups and bake at 345 for 40 minutes