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 😉
1 1/2 cups vegan chocolate chips
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
- Line a 12-muffin tin with muffin liners and spray with non-stick spray.
- Melt the chocolate in a double broiler or in the microwave in 30-second intervals (so the chocolate doesn’t burn).
- In a small bowl, combine all filling ingredients and set aside.
- 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.
- Store the muffin cups in the fridge to harden.
There are so many banana bread recipes out there, but there aren’t many that are both HEALTHY & taste GOOD–I never like to compromise!
I bring to you–my PALEO BANANA NUT BREAD recipe. It’s free of gluten, dairy, and added sugar ++ it’s LOADED with all the good stuff! This loaf is made with wholesome, paleo ingredients that make it incredibly satisfying and nutritious!
This is an absolute staple in my house! It’s the first thing I make when I’m craving something sweet, and I’m always making loaves to share with friends. It’s an EASY recipe that everyone loves!
2 eggs + 1 egg white
1/4 cup almond butter
1/4 cup maple syrup
1 cup almond flour
1 tsp cinnamon
1 tsp baking powder
1/3 cup nuts/seeds of choice (optional)
2 tbsp chia seeds (optional)
In two separate bowls, combine wet and dry ingredients.
Then pour one into another and fold.
Add in any desired toppings/add-ins, then transfer to a 9″ x 5″ baking tin.
Bake at 350F for ~ 45 minutes.
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!
1/2 cup almond butter + 1/4 cup maple syrup
1 egg (vegan: sub flax egg)
1/2 tsp vanilla extract
1/3 cup almond flour
1/4 tsp baking powder
1/3 cup chocolate chips
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.