No-Bake Pumpkin Spice Bites // Vegan & Paleo

I don’t know about you guys, but November has gone by in a flash! It has gone by so fast that I almost didn’t get to use the last few cans of pumpkin I had floating around in my house! I decided I needed to use them up before the thanksgiving season was over, and all things Christmas make their debut…but I mean hasn’t Christmas already done that?

Anyway, I was determined to make a few recipes with this canned pumpkin. After thinking through some ideas for the recipe I decided that I would start with a no-bake pumpkin bites recipe! I made the recipe, took care of the video aspect and BOOM they were delicious. I only used half the batch to make all the bites for the video and was too lazy to continue on. Which lead me to figure out a second recipe using the same ingredients!

The second recipe will be part Two to this blog post so keep an eye out, but in the meantime enjoy this awesome recipe for Pumpkin spice bites that are sure to keep any pumpkin lover happy!

Ingredients

Pumpkin Bites

·         1/2 cup pumpkin puree

·         2 tsp pumpkin spice

·         1/4th cup nut butter

·         1 &1/2 cup almond flour

·         1/4th cup agave

·         Pinch of salt  

·         Chopped Hazelnuts*

Directions

In a large bowl mix together all of the ingredients except for the chopped hazelnuts.

Place mixture in the freezer for about 30-45 minutes or until the mixture has firmed enough to roll into balls.

Once ready use about a tablespoon worth of mixture and roll into a ball and then roll in the chopped nuts, coating the outside completely.

Serve immediately or store in the freezer.

Dairy Free Mexican Mocha

Back when Daniel and I were dating long distance we would have dates over skype where we would make fun foods together, watch the same movie and then end our day with an intense game of monopoly!

Since this was the most elaborate date we could have we always tried to mix things up and make it interesting! One of the ways we had fun with our dates was picking fun recipes! We made things like homemade macaroni and cheese, a souffle recipe from a video game, and my favorite, the Mexican Mocha!

This drink packs a punch with the cayenne and cinnamon spice that offers a unique flavor! The spice is met with espresso and creamy milk that balances out the whole drink.

I wanted to create a go-to recipe for what I believe to be the perfect balance of flavor, so here you go!

Ingredients

Spice Mix - Makes about 4 tbsp.

· 2 Tbsp. Coconut Sugar

2 tbsp. Cocoa Powder

· 1 tsp Cinnamon

· 1/8th tsp. Cayenne

· Pinch of Salt

Drink

· 2 tbsp. Spice Mix

· 1/2 tsp. Vanilla

· 1 shots Espresso

· 1 cup Milk of choice

Directions

Mix the dry ingredients until combined.

Pour 2 tablespoons of the mixture into a cup and add in the vanilla. If you have an espresso machine, froth the milk and then pull one shot of espresso. Pour the espresso into the cup and mix until fully combined. Pour in your milk and enjoy!

If you do not have an espresso machine heat up the milk on medium in a small pot. Whisk in 2 tablespoons of the mixture and add in the vanilla and about 1/4th cup of strong coffee.

Once heated pour & enjoy!

Homemade Chocolate Syrup

I don’t know about you but when it comes to chocolate I take things very seriously. If you don’t, believe me, I always have a 5lb bag of cocoa powder on hand that I use for just about everything.

Making chili? Cocoa Powder.

Only have vanilla ice cream? Cocoa Powder.  

Need an energy boost? Cocoa Powder.

Not only is it delicious, but the benefits are out of this world good! It is a great source of magnesium and potassium, gives you a little kick of caffeine, and is believed to promote better digestion!

Chocolate is good in any situation, and I came up with this recipe after having a kick for chocolate chip pancakes but didn’t have any on hand. When I was younger we would go to a breakfast spot where their chocolate chip pancakes had just the chocolate chips sprinkled on top, so they would melt and cover your pancakes like butter! I wanted to recreate this, and figured that with cocoa powder and a little sweetener I could rule the pancake world!

This recipe has a strong cocoa flavor so if you need to tone it down feel free to add a little bit more almond milk or honey, but be careful because it will make the consistency more runny than syrup-like.

So without leaving you hanging, here is the recipe!

Ingredients

• 1/4th cup cocoa powder

• 3 tbsp. honey or maple syrup

• Pinch of salt

• 3 tbsp. almond milk

Directions

Combine all the ingredients. Mix using a fork or small whisk until smooth.

Pour on top of pancakes, blend into milk for chocolate milk, top on ice cream or just eat it straight from the jar!  

Thank you for stopping by, let me know how you like the recipe in your comments below!

Love always,

The chocolate fanatic, Sonya Peacocke

Easy Homemade Oat Milk

I don’t know about you, but when it comes to alternative milk, I am a believer in almond milk! Once I heard how delicious Oat milk was, I'll admit I was a little skeptical. When I tried it in a latte my feelings changed, and then I learned it was extremely easy and CHEAP to make at home!

After some research, I saw that a lot of people struggled with the milk ether being too slimy, watery or bland. So I rolled up my sleeves, searched the internet and got to testing recipes!

Since I don't own a cheesecloth, I found that an even better method was to use a dish towel! This material is thicker and doesn’t let through any of the pulp that makes the milk slimy. Thankfully I have dishcloths and I even found one that I had not used…more than once!    

To solve the flavor and texture trouble I chose to use less water and more sweetener than originally because I found that it was creamier and a better taste!

So for your amazingly delicious, homemade gluten-free oat milk here are your directions!

Ingredients

• 1 cup gluten-free oats

• 3 cups of filtered water

• 2 dates

Directions

Combine all of the ingredients into a high powered blender

Blend on high for 30 seconds

Strain through a Dishcloth 

Store in the fridge up to 6 days.

Use for drinks, baking, cooking or just drink it straight! 

Note* you can add in pumpkin spice or vanilla for some fall flavor!

Thank you again for stopping by! 

Yours truly, 

Sonya Peacocke

Dairy Free No-Churn Chocolate Ice Cream

For me Ice Cream is a 24/7 365 day a year food group, but now that it is pushing 100 all over the country I guess you could say it was a good time to let you in on my secret healthy No-Churn Ice Cream!

For starters, it is dairy-free, gluten-free and refined sugar-free so everyone can enjoy it! Just make sure you leave some wiggle room for freezing (it took about 6 hours) and you are gold!

Ingredients

·         2 cups coconut ice cubes

·         ½ cup Almond Milk

·         1/4th cup Honey

·         3 Tbsp. Cocoa Powder

·         Pinch of salt

·         1/4th Cup Nut Butter    

Instructions

·         Blend all the ingredients and put in a container. Freeze for about 6 hours, until solid.

·         Serve by itself, or top with some goodies like chocolate chips and coconut!

·         Grab a spoon and enjoy!

Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya