Sumo Citrus® chocolate mug cake. Get them this season January-April @Sumo Citrus #sumocitrus 2 tablespoons cacao or cocoa powder  1 tablespoon coconut flour  1/4 teaspoon baking soda  3 tablespoons coconut sugar  1/8 tsp salt  3 tablespoons roasted sweet potato or canned pumpkin  1/8 teaspoon vanilla  Zest of Sumo Citrus  1 tablespoon Sumo Citrus Juice  1/2 tablespoon coconut oil   Square of chocolate   Instructions: 
Stir cacao, coconut flour, coconut sugar, baking soda, and salt together in a mug.  Next add pumpkin, sumo citrus zest, sumo citrus juice, vanilla, and coconut oil. Stir well. Place a large square of chocolate in the center of the batter, and cover with batter.Microwave for 1-2 minutes depending on your microwave (mine took about 1:30). It will continue to cook as it cools so it's ok if it's a tiny bit gooey. Top with a chocolate covered Sumo Citrus slice. Enjoy! 

Salted Carmel Pumpkin Pie (vegan/gluten-free) inspired by Milkbar’s Pumpkin Caramel Pie An oat crust with a white chocolate pumpkin ganache filling on top of salted Carmel then a spiced dairy-free whipped cream and streusel topping White chocolate pumpkin ganache: 2 15 oz cans pumpkin puree (pure pumpkin no added spices or fillers) 1 13.6 oz can coconut cream (I used Thai kitchen’s. Use whole can including liquid) 1/3 cup honey or agave 1/3 cup coconut oil 16 oz or 2 1/2 cups white chocolate chips (I used dairy-free) *I used more than shown in video 2 tsp cinnamon 1 tsp cardamom 1/2 tsp allspice 1/2 tsp ginger Pinch nutmeg Pinch gloves 1/2 tsp salt Spread pumpkin out onto a parchment paper lined baking sheet. Bake at 325 for 20-30 minutes until its well roasted, darker and reduced in volume. It should reduce to about 2 cups of pumpkin, keep roasting if it’s greater than that. Add white chocolate to a heat safe large bowl. Set aside. Add coconut cream, honey or agave, and coconut oil to a small pot and bring to a boil. Once boiling immediately pour over white chocolate. Let sit 1 minute. Add roasted pumpkin and spices. Stir. You can use a good immersion blender but I transferred to my vitamix to get it nice and smooth. Blend well. Salted Caramel 1 1/4 cup coconut sugar 1 cup coconut cream (cream on top of chilled can, discard liquid) 2 tsp kosher salt 1 tsp vanilla Place coconut cream (thick white part at top) and coconut sugar in a medium sized saucepan over medium high heat. Cook until all ingredients are melted together and mixture starts to bubble/boil, stirring frequently. Continue to cook, stirring CONSTANTLY, until caramel thickens significantly. About 5-10 minutes. Remove from heat and add salt and vanilla. Let cool fully. For the crust I used Detoxinista’s oat gf/vegan but multiplied it by 1.3 bc I was using an extra large pie tin. If you are using a standard size the normal recipe should be fine! Assembly: Add cooled salted caramel to bottom of pre-baked cooled pie crust. Let chill for 20 minutes. Then, add pumpkin ganache on top of caramel. Let chill OVERNIGHT. It should be firm to the touch in the morning or after 8 hours. I topped with fresh coconut whipped cream that I added a sprinkle of ginger, cardamom, maple syrup, and vanilla to. Then top with crumb topping. Hope you enjoy! #pumpkinpie #milkbarpumpkinpie #caramelpumpkinpie #dairyfreeglutenfree

Glowing skin smoothie bowl with @herbalvineyards seamoss gel  #seamoss #herbalvineyards #smoothie

Creamsicle Ice Cream Slice @Sumo Citrus #sumocitrus #nicecream #dairyfreeicecream

Cranberry Rosé Spritzer with @cotedesroses the most iconic French wine in the U.S. #cocktail #wintercocktails #cranberrycocktail