Ingredients 1/2 cup pumpkin puree 1/2 cup tahini (or nut butter like pecan/almond butter) 1/2 cup coconut butter 1/4 cup maple syrup (coconut/date syrup would work too) 2 tsp pumpkin spice 1 tsp vanilla 1/4 tsp salt (sweetener free version) 3/4 cup pumpkin puree 1/2 cup tahini (or nut butter like pecan/almond butter) 1/2 cup coconut butter 1 scoop vanilla plant based protein 2 tsp pumpkin spice 1 tsp vanilla powder or extract 1/4 tsp salt Soften the coconut butter by placing

Ingredients: Base 1 cup of sunflower seeds (you could also use nuts like almonds or walnuts) 1/2 cup dried mulberries (or you can use raisins) 1/2 cup dried apricots (or you can use dates) 2 tbsp cacao powder pinch of salt 1 tsp of vanilla powder or extract Filling 1 cup walnuts, soaked for 2-3 hrs 2/3 cup maple/date syrup 1/2 cup melted coconut butter 1/2 cup vanilla or cacao coconut yogurt 1 tbsp of lucuma powder 1 tbsp of lion’s mane mushroom powder (you could also do 2 Tb

Ingredients: 3/4 cup coconut oil, melted 3/4 cup cacao butter, melted 1 tsp vanilla extract or powder 2 tbsp light carob powder 2 tbsp lucuma powder 1 tsp turmeric latte blend or turmeric 1/4 tsp salt 1/4 cup chopped almonds 2 tbsp pumpkin seeds 3/4 cup crunchy sprouted buckwheat groats Line and 8”x8” square tin with parchment paper or cling film. Place the almonds, pumpkin seeds and buckwheat in a bowl and mix to combine. Place the coconut oil, cacao butter, vanilla, carob a