Pumpkin Spice Sauce

I don’t know about you but when it comes to ice cream I can get pretty serious. Then you add in the toppings, make those toppings pumpkin and BOOM, the world explodes…well, maybe not explodes.

Thankfully when my friend from feasting on fruit and I collaborated with this recipe we took the necessary precautions and created something truly magical and avoided the whole world exploding thing.

If this Pumpkin Spice Sauce doesn’t do justice to those fall cravings I don’t know what will! It is creamy texture and perfectly balanced pumpkin flavor are complemented with the addition of almond butter!

The Almond butter adds a level of fall flavor that makes you feel like you’re looking at the fall leaves in New-England wearing a turtleneck sweater and sipping on a pumpkin spiced latte!

Overall this stuff is the bomb, and adding it to ice cream makes all the difference, especially for those in the southern states who are still rocking shorts and sundresses!

If you're not into ice cream, but still need a pumpkin fix fear not! This recipe is pretty versatile and can be used in coffee to make your favorite Pumpkin spiced latte! Or maybe just forget the coffee and go straight for making a pumpkin creamer, perfect for adding to tea!

Ingredients

·         1/4th cup coconut oil

·         2 Tbsp. canned pumpkin

·         2 Tbsp. maple syrup

·         2 Tbsp. almond butter

·         1 tsp pumpkin pie spice

Directions

Whisk all of the ingredients together until smooth and creamy texture forms.  

Pour over ice cream and enjoy!

B21BC1E7-77E2-44A5-A28B-EE52C5A7013B.jpg

Carrot Cake Pops: No bake, Gluten free & Vegan

I don’t know about you, but when it comes to desserts Carrot Cake is appreciated no matter when, but naturally with the budding of new blooms and a new excitement for fresh food Carrot cake is more then welcomed!

Recently my friend Natalie and I were trying to figure out how to spice up the traditional carrot cake recipe. Thankfully as we thought about it, my husband Daniel popped in with the ingenious idea of creating carrot cake pops!

If it’s as hot or busy it is here in Florida (hello spring break!) you’ll be happy to hear that this is a no-bake recipe! SO These perfectly delicious and healthy carrot cake pops are no-bake, Vegan, Gluten-free and FULL of flavor! Definitely a recipe to make the whole family happy! 

4G8A5880.jpg
4G8A5953.jpg

Ingredients  

½ cup applesauce

1/3rd cup SunButter

½ cup shredded carrots

1/4th cup maple syrup

2/3rd cup coconut flour

1 tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

1 tsp. vanilla extract

Pinch of salt

1/4th cup chopped walnuts

Glaze

3 tbsp. coconut oil

1 tbsp. SunButter

2 tbsp. maple syrup

1 tbsp. lemon juice

Shredded coconut for coating  

Directions

Combine all the wet ingredients and then add in the dry.

Roll into cake balls and let chill in the freezer for about 15 minutes while you make the glaze.  

For the glaze mix together all the ingredients, making sure that your coconut oil is melted beforehand.  

Take the cake balls out of the freezer and coat with glaze and then coconut!

Serve and Enjoy!

Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

Pumpkin Cookie Dough Smoothie Bowl.JPG

Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya