Chocolate Breakfast Muffins -- the nut-free version of a gluten free, grain free, sugar free breakfast food

My little kindergarten baby started school this morning. I have to admit I got a little teary eyed after saying goodbye to my little man. Came home and made these muffins. Yum.

ingredients:

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

1 cup pitted honey dates

2 cups hot water

1 tbsp apple cider vinegar

4 eggs

1/2 cup raw cacao

1 tbsp ground vanilla bean

1tsp ceylon cinnamon

1 tsp sea salt

4 tbsp ground chia seeds

1 cup ground pumpkin seeds

1/2 cup hemp seeds 

1/2 cup ground flax

1/4 cup ground sesame seeds -- black or white

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, 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 40 minutes