oohhhbaby:

salted chocolate covered caramels

findvegan:

pumpkin protein hazelnut cocoa bars

Pumpkin bars with hazelnut cocoa crumb topping (gluten free, vegan, dairy free, soy free)

Makes one 8 inch square

Ingredients:

    1/3 cup brown rice protein powder (or protein powder of choice) (1 1/4oz)
    1/3 cup arrowroot starch (or could us potato starch) (1 1/4oz)
    1/4 cup coconut flour (1oz)
    1/3 cup hazelnut meal (1 1/4oz) (could use almond meal)
    1/2 teaspoon baking soda
    3/4 teaspoon baking powder
    2 tablespoon psyllium husk (could use flax meal)
    1/3 cup coconut sugar (2oz) (or sugar of choice)
    8oz pumpkin puree
    1/4 cup coconut oil, liquid (2oz)
    2 teaspoons vanilla extract
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/2 teaspoon ground ginger
    1/8 teaspoon cloves

Source

findvegan:

Pumpkin Cheesecake Mousse - a lighter alternative to pumpkin pie

Pumpkin Cheesecake Mousse

• For the mousse:
• 3 eggs, separated
• ½ cup brown sugar
• 1 cup pumpkin puree
• 8 oz cream cheese
• 1 tsp vanilla
• ¼ tsp salt
• ½ tsp cinnamon
• ¼ tsp ginger
• ¼ tsp cloves
• ¼ tsp allspice
• Pinch nutmeg or cardamom
• 3 Tbsp sugar
• 1 cup heavy cream

For the graham cracker topping:

• 1 cup graham cracker crumbs
• 3 Tbsp butter
• ¼ tsp cinnamon
• ¼ tsp ground ginger
• Pinch salt

Whipped cream, for serving 

Source

myhealthyweighs:

Butterscotch Pumpkin Overnight Dessert Oats (vegan)

Butterscotch Pumpkin Overnight Dessert Oats:

Step 1:
   1 cup 100% Pure Pumpkin, canned
   1 scoop Vanilla Protein Powder
   1-5 packets Sweetener
   1/2 tsp Cinnamon
   1/4 tsp Nutmeg
Step 2:
   3-4 tbs Unsweetened Almond Milk
   1-2 tsp Molasses
   1/8 tsp Butterscotch Extract
   1/2 cup Old Fashioned Rolled Oats
   1/4 cup Dried Cranberries
   1 tbs Raw Pecans, chopped (optional)

Source

findvegan:

Fruity Chocolate Breakfast Muffins

Ingredients:

• 2 cups whole wheat flour
• 1/4 cup chopped walnuts
• 1/2 tsp salt
• 1/4 cup unsweetened cocoa powder
• 2 tbsp unrefined sugar (optional)
• 1 tsp baking powder
• 3/4 tsp baking soda

• A handful of dark chocolate chips for topping (optional)

• 3 tbsp flax seed powder + 9 tbsp water
• 1 cup pureed apple
• 1 cup pureed overripe bananas
• 2 tbsp olive oil
• 2-3 tbsp water (optional)

Source

I Can’t Believe These Are Healthy Chocolate Chip Cookies

Ingredients (Makes 28 cookies)
- 1 can chickpeas (garbanzo beans), rinsed and drained
- 2 egg whites
- 2 teaspoons vanilla extract
- 1/4 cup light coconut milk
- 1/4 cup honey
- 2 tablespoons almond butter
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup quick-cooking oats
- 1/2 cup chocolate chips

Source & Instructions

Nikki’s Healthy Cookie Recipe

You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand - don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit - enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn’t solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don’t worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies.

Source