Chocolate Peanut Butter Pumpkin Cups

Chocolate Peanut Butter Pumpkin Cups

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Chocolate Peanut Butter Pumpkin Cups
Some people have a weakness for Reece's Peanut Butter Cups. I get the appeal, but why eat HFCS and other chemicals when you can satisfy the craving with decadent real food?
Course Dessert
Prep Time 20 minutes
Servings
pieces
Ingredients
Course Dessert
Prep Time 20 minutes
Servings
pieces
Ingredients
Instructions
  1. Melt chocolate chips in a double boiler. (Place chips in heat resistant glass and place the bowl in boiling water.) Stir until melted.
  2. Mix pumpkin, peanut butter, vanilla and pumpkin pie spice together. If it's not sweet enough for your crowd, add a bit of honey or maple syrup.
  3. Use a pestle or small spatula to coat the sides of mini muffin tins (or silicone molds as these make for easiest removal) with chocolate. Reserve enough chocolate (about 25 percent) to cover the tops once the filling is in place. Make sure chocolate is thick enough that coating will be sturdy. Freeze for 5-8 minutes.
  4. Fill chocolate lining with peanut butter pumpkin mixture. Pour remaining chocolate over the tops and freeze for about an hour.
  5. Use a thin knife to remove from tray. If cracks appear, wet finger with warm water to seal, and then return to freezer. Keep frozen until ready to serve. Allow some thaw time if preferred.
Vegan Bananas Foster

Vegan Bananas Foster


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Vegan Bananas Foster
It took me less than 10 minutes to make vegan bananas foster. And I still have my eyebrows despite adding extra rum to get the fire bigger.
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Combine the butter, sugar and spices in a skillet. I prefer cooking with cast iron skillets because it adds a significant amount iron to the food. Place the pan on low heat and stir until the sugar dissolves.
  2. Stir in the banana liqueur and place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Let it come to a sizzle, and use a grill lighter to ignite the sauce. I think fine dining restaurants like to create the wall of fire for effect, but mine was boring and controlled, despite trying to make it bigger with extra alcohol.
Recipe Notes

Check out my recipe for homemade vegan butter. It's easy and OMG good.

Monkey Balls

Monkey Balls

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Monkey Balls
Skip the expensive protein bars full of weird ingredients. Make a batch of these and store in freezer or fridge for a grab-and-go snack/dessert.
Monkey Balls
Course Dessert
Prep Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Passive Time 30 minutes
Servings
Ingredients
Monkey Balls
Instructions
  1. Prepare grains according to package directions. Mash bananas (potato masher), stir in nut butter, molasses, vanilla, cinnamon, coconut, flax, cocoa and grain of choice. Use ice cream scooper to scoop mixture into muffin tins. Place muffin tins in freezer until frozen. Remove "Monkey Balls" from muffin tins and store in freezer bags. Can be eaten frozen or slightly thawed.
  2. Mash bananas (potato masher), stir in nut butter, molasses, vanilla, cinnamon, coconut, flax, cocoa and grain of choice. You can do this by hand or use food processor/blender.
  3. Use ice cream scooper to scoop mixture into muffin tins (I prefer to use mini-muffin tins). Place in freezer until frozen. Remove "Monkey Balls" from muffin tins and store in freezer bags. Can be eaten frozen or slightly thawed.
Easy Vegan Pumpkin Pecan Pie

Easy Vegan Pumpkin Pecan Pie


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Pumpkin Pecan Pie
The crust for this recipe is a superior alternative to store-bought pastries, and is the perfect blend of traditional pumpkin and pecan pie. Now you don't have to choose between them (or make both).
Course Dessert
Cook Time 60 min
Servings
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
Course Dessert
Cook Time 60 min
Servings
Ingredients
Vegan Pie Crust
Vegan Pumpkin Pie Filling
Coconut Cream Topping
Instructions
Vegan Pie Crust
  1. Preheat oven to 350 degrees.
  2. Place all pie crust ingredients in a food processor or high speed blender. Blend until nuts and dates are finely chopped and thoroughly mixed.
  3. Press dough into a large pie pan.
Vegan Pumpkin Pie Filling
  1. Combine all pumpkin pie filling ingredients into a food processor or blender. Process until smooth. Pour mixture into pie crust.
  2. Bake at 350 degrees for about 1 hour. Use a toothpick or knife to check for doneness.
Coconut Cream Topping
  1. Open chilled can of coconut milk without shaking it or turning upside down. Use a spoon to carefully remove the solid coconut. Discard the liquid (or save it for a smoothie!).
  2. In a small bowl, use a hand mixer to blend coconut, cinnamon and vanilla, starting on low and progressing to a higher speed until whipped in texture.
Vegan Pumpkin Pudding

Vegan Pumpkin Pudding

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Gluten Free Vegan Pumpkin Pudding
Pumpkin pudding is delicious and easy. Serve as a snack or dessert.
Vegan Pumpkin Pudding
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Vegan Pumpkin Pudding
Instructions
  1. Place chia seeds and ground flax seed in small bowl with coconut almond milk and allow to set for about 5 minutes. Process dates in food processor or high-speed blender, then add pumpkin puree, vanilla, cinnamon, pumpkin pie spice, and molasses. Add chia, flax, coconut-almond milk mixture and process until a smooth, pudding like consistency is reached. Serve topped with cacao nibs or whipped coconut cream if desired.
Whipped Coconut Cream

Whipped Coconut Cream

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Whipped Coconut Cream
Make sure you have a can of coconut milk chilled in the fridge! Speed chill in the freezer for an hour if necessary . . .
Course Dessert, Sauce
Prep Time 5 minutes
Servings
Ingredients
Course Dessert, Sauce
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Open chilled can of coconut milk without shaking it or turning it upside down. Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can. Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed) Serve immediately.