Kelcie's Krunchy Fudge Kups

1 cup coconut oil (soft, not melted)
2/3 cup coconut butter
2/3 cup raw almond butter
1/4 cup raw honey
1/4 cup max greens powder (chocolate flavored)
1/2 cup raw cacao powder
25 drops vanilla cream stevia
1 tbsp. organic vanilla extract
1/2 cup coconut flakes
1/2 cup slivered almonds
Sprinkle of real salt (for on top)

Mix all ingredients together.
Spoon into muffin tin lined with muffin cups.
Sprinkle salt on top and freeze in freezer for 30 minutes.

Kate's AMAZING Guacamole

This is seriously the best guacamole recipe you'll find. I added cilantro to make it my own but the recipe comes from the talented, beautiful and AMAZING Kate Battistelli.

Check out the recipe HERE!

Raw Pumpkin Seed Butter

1 cup raw pumpkin seeds
1/4 cup raw hemp seeds
2 tbsp. coconut oil
3 pitted dates (optional)
1 tsp. vanilla
1 tsp. pink salt
1 tsp. cinnamon

Blend all ingredients together in a food processor until smooth and creamy (usually for 7-8 minutes).

Toffee

1 block of kerrygold grass-fed butter
1 cup coconut sugar
15 drops english toffee stevia
1 tbsp. vanilla extract
Dark chocolate chips (72%)
Raw pecans

Heat skillet to low-medium heat with butter.
Once butter is melted down add sugar, vanilla and stevia.
Stir in all ingredients for 10-15 minutes until smooth and well combined.
Pour into a cookie sheet with parchment paper.
Add chocolate chips and nuts and freeze for one hour.

Fermenting 101

1 head cabbage
3 bell peppers (any color)
1 clove of garlic
1/2 red onion
2 tbsp. salt
16oz. cultured whey
16oz. spring water

Chop bell peppers and onion, shred cabbages and mince garlic.
Rub your salt into the vegetables and let them sit in a large bowl for 6 hours to help draw out the juices.
Pack vegetables and their juices into mason jar and pour cultured whey over the top.
If the vegetables are not completely submerged add water.
Screw on a plastic lid and let it sit for 24 hours on the counter.
Every 12 hours "burp" your jar for one week.
After the first week let it sit for another 2-3 weeks always making sure liquid is covering your vegetables.

Pound Cake With Berry Sauce

Cake
6 pastured eggs
1 cup melted pastured butter
1/2 cup coconut nectar/grade B maple syrup
1 tbsp. vanilla extract
20 drops vanilla cream stevia
1 tsp. salt
2/3 cup coconut flour
1 tsp. baking powder

Whisk eggs, melted butter, coconut nectar, vanilla and stevia.
Whisk in remaining ingredients and let it sit for 10 minutes to thicken.
Pour into a loaf pan and bake at 350 for 15-20 minutes.

Berry Sauce
1 cup fresh/frozen raspberries
2 cups sliced fresh/frozen strawberries
1/4 cup xylitol

Pour berries in a pot and stir around on low heat until they become soft and juicy.
Add xylitol and stir around for 20 minutes.

Snickerdoodle Cookie

4 pastured eggs
2/3 cup melted pastured butter (or coconut oil, butter makes them taste more flavorful)
1/2 coconut nectar or grade B maple syrup
1 tbsp. vanilla extract
20 drops vanilla cream stevia extract
1 tsp. pink salt or celtic sea salt
2/3 cup coconut flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tbsp. cinnamon
1 tsp. nutmeg

Whisk together eggs, melted butter, vanilla, stevia and coconut nectar/maple syrup.
Add in the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
Form into balls and flatten slightly.
Bake at 350 for 10-15 minutes.