Chocolate Muffins -- good for school, good for vegans, gluten free, sugar free, nut free ...

One of our favourites from last year now goes vegan. Simple, beautiful, fantastic, perfect. I sprinkled a little coconut sugar on top before I baked. It wasn't cheating. It was just inspiration. They are amazing either way. Amazing. Don't let the fact that they contain five different kinds of seeds and pack a tremendous nutritional punch derail you. They are super delicious, melt in your mouth, delicate, delectable, and will keep you going. 

ingredients:

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

1/2 cup coconut sugar
1/2 cup date sugar

2 cups hot water

1 tbsp vanilla extract
1 tbsp apple cider vinegar

1 cup raw cacao

1 tbsp ground vanilla bean

1 tsp sea salt
1/2 tsp stevia powder

4 tsp egg replacer + 1 cup water

1 cup shredded coconut -- ground fine
1/2 cup hemp hemp hearts, ground

4 tbsp ground chia seeds
1/4 cup ground flax

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

2 tbsp coconut flour
1/2 tsp baking soda

directions:

1. combine the coconut oil, and hot water. Let sit for 10 minutes. 

2. add the cacao, vanilla, salt, stevia, hemp seeds, shredded coconut, and mix

3. add the egg replacer mixture

4. stir in the ground chia seeds, ground flax seeds, ground sunflower seeds, ground pumpkin seeds, followed finally by the coconut flour. Then add the baking soda

5. scoop into prepare muffin cups and bake at 345 for 60 minutes

makes 24 amazing muffins. Amazing.