Pumpkin Almond Butter Cups

OKAY I know that I’m a bit late to the game with the whole pumpkin thing, but I mean, pumpkin recipes should be a year-round thing…right?! It’s just TOO GOOD to limit to one time a year in my opinion.

So–late or not–I bring to you, my Pumpkin Almond Butter Cups!!! These are seriously the most delicious, yet healthy version of homemade Reese’s Peanut Butter Cups, but with an EXTRA pumpkin boost! Not to mention, they’re vegan, dairy free, refined sugar free…the whole bit. What’s not to love?

If I haven’t captivated you yet, just LOOK at the ingredients. They’re all real, whole foods, and they combine to make the most delicious dessert (hint: they’re pictured above)! I’m a firm believer that when you’re eating healthy you should NEVER have to compromise! I promise you, these certainly don’t compromise in the flavor department 😉

Ingredients

Coating:

1 1/2 cups vegan chocolate chips

Filling:

1/2 cup nut butter (I used almond butter but up to you!)

1/3 cup pumpkin puree

2 tbsp vanilla protein (sub: almond flour and add more maple syrup)

1 tbsp maple syrup

1 tsp pumpkin pie spice

Directions

  1. Line a 12-muffin tin with muffin liners and spray with non-stick spray.
  2. Melt the chocolate in a double broiler or in the microwave in 30-second intervals (so the chocolate doesn’t burn).
  3. In a small bowl, combine all filling ingredients and set aside.
  4. Once the chocolate and filling are ready, fill them muffin cups in layers. Add 2 tsp of melted chocolate to the bottom of each cup. Then add 2 tsp of filling to the center of the cups (make sure it doesn’t touch the sides). Then coat the filling with an additional 2 tsp of melted chocolate.
  5. Store the muffin cups in the fridge to harden.
  6. Enjoy!

Soft Baked Almond Butter Chocolate Chip Cookies

Somehow I don’t have a cookie recipe yet?!! I don’t know how either… I love a good cookie, but it’s hard to find healthy options on the market without loads of processed sugar and dairy.

But don’t worry, because I got you! These cookies are paleo, grain-free, keto (if you use sugar free maple syrup), and INSANELY TASTY!!! You don’t have to compromise one bit for those cookies you desire. Indulge, indulge, indulge!

Ingredients

Wet:

1/2 cup almond butter + 1/4 cup maple syrup

1 egg (vegan: sub flax egg)

1/2 tsp vanilla extract

Dry:

1/4 cup almond flour

1/4 tsp baking powder

Toppings/Add-ins:

1/3 cup chocolate chips

Directions

In two bowls, combine wet and dry ingredients, then pour one into the other and combine.

Line a baking sheet with parchment paper and use two spoons to distribute the batter into 12 dollops.

Use your spoon to swirl them into circles, leaving plenty of room between each cookie (they expand).

Bake at 350F for ~ 12 minutes, then transfer to a cooling rack to dry.

Enjoy!