Ok so maybe we made it seem like the pumpkin phase would end with Halloween. Well - fooled you! We had to bring back pumpkin as we’re nearing the Thanksgiving feast! Here’s a new spin on pumpkin that is guilt-free so go ahead and eat it as a Thanksgiving countdown!
1 1/2 cups almond flour
1/4 cup Swerve Sweetener either granular or powdered is fine
1/4 tsp salt
1/4 cup butter melted
In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.
Pour into greased pie pan. Press firmly with fingers into bottom and up sides. Prick all over with a fork before baking.
To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.
To bake a filled pie, pre bake 10-12 minutes before adding fillings.
3/4 cup pumpkin puree
4 ounces cream cheese softened
1/3 cup Swerve Brown sugar
1 1/2 tsp pumpkin pie spice
2 tbsp water
1 1/2 tsp grassfed gelatin
1 cup heavy whipping cream
1/3 cup powdered Swerve Sweetener
1 tsp vanilla extract
Make the pie crust according to the directions and bake at 325F for about 20 minutes. Remove and let cool.
In a large bowl, beat together the pumpkin puree, cream cheese, brown sugar substitute, and pumpkin pie spice until smooth.
In a small bowl, whisk together the water and gelatin. Microwave on high for 30 seconds and then whisk again to dissolve the gelatin. Beat into the pumpkin mixture.
In another large bowl, beat the whipping cream with the powdered sweetener and vanilla extract until it holds stiff peaks.
Mix the two mixtures together until no streaks remain. Spread in the prepared pie crust and refrigerate at least 2 hours until set.
Take it out and enjoy your guilt-free pumpkin dessert!! 🎃 🥧 🦃
It’s so depressing when you’re the only one eating healthily while everyone else goes to town around you - especially around the holidays! But here’s a guilt free recipe you can enjoy this Halloween missing out on the calories but without missing out on the fun!
What you will need:
1/2 cup Coconut Oil
1/2 cup cacao powder
2-3 tbsp pure monk fruit
1/2 tsp salt
1/3 cup peanut butter or almond butter
1 tbsp monkfruit
Grease 12 mini muffin tins or line with parchment paper.
In a medium pot, combine coconut oil, cacao powder, monkfruit and salt. Heat over medium heat and whisk until fully combined. As soon as it starts to boil, turn off the heat.
Spoon about 1 tablespoon into each section of the muffin tin. Once they all have some chocolate in them, tilt the pan gently in a circle to get the chocolate to go up the sides a little. Leave the remaining chocolate in the pot for the top. Place in the fridge for 10-15 minutes- until they are fully hard.
While they are chilling, make the filling. In a small bowl, combine nut butter and the monkfruit. Stir until well mixed. Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it.
Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard. To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer and enjoy!!! 🍫🥜🎃
A rich chocolate treat that will satiety you’re sweet tooth while also satisfying the scale! Just three ingredients and you have a nice chocolatey sweet where a little goes a long way! 🍫
1/2 cup plus 1 tablespoon cocoa powder
4 Tablespoons coconut oil (melted)
1/4 cup Lakanto Monkfruit Sweetener
Mix together melted coconut oil with monkfruit sweetener. Add cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.
Pour into a parchment paper-lined flat container.
Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars. Enjoy!
The weather is slowly but surely cooling down! While it might not be completely sweater weather just yet, hopefully some of our fall recipes can help get you in that autumnal mood!
2 cups (480mL) unsweetened cashew milk
2 tbsp (10g) unsweetened cocoa powder
12 drops vanilla crème stevia, or to taste
1 dash cinammon
1 dash nutmeg (optional)
Heat the cashew milk in a sauce pan. Add dry ingredients until warm and mixed well then add stevia and serve! 🎃 🍫