Pumpkin Butter Truffles

Servings: 8
Preparation Time: 15 minutes

Ingredients:

• 1/2 cup pumpkin puree
• 1/2 cup almond butter*
• 2–3 tablespoons maple syrup
• 1 tablespoon coconut oil
• 1/4 cup vanilla protein powder (optional, add 1/4 cup more flour to replace)
• 1/2 cup almond flour
• 1 tablespoon lucuma powder (optional, adds maple flavor)
• 3/4–1 teaspoon pumpkin spice
• 1/4 teaspoon cinnamon
• dash or two of salt (omit if using salted nut butter)

Chocolate:

• 1/3 cup dark chocolate chips
• 1 tablespoon cacao butter or coconut oil

Directions:

Combine the pumpkin, almond butter, syrup, and oil in a bowl.

In a different mixing bowl, combine the flour, protein powder, lucuma, spices, and salt.

Add the wet to the dry and mix well. Place the mixture in the freezer for a couple hours until it has hardened a bit and can be formed into balls.

Once mixture is hard enough to handle, form inch in diameter size balls, place them on a cookie sheet or plate lined with parchment, and place back in the freezer for 30 minutes.

While those are in the freezer, add the chocolate chips and cacao butter/oil to a small mixing bowl that has been placed over a small pan of boiling water. This is to get the chocolate to melt without burning it. Once water is boiling, turn down to a simmer.

With a spoon or a toothpick, place each ball into the chocolate and coat. Return each truffle back to the parchment paper and put back in the freezer to let the chocolate set, about 15 minutes.

Store in the refrigerator or freezer.

Quick notes:

*Any nut or seed butter would work here. Coconut Cream Concentrate would be an option as well.

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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Maple, Cinnamon Roasted Pumpkin

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 1/2 pie pumpkin, seeds removed and sliced
• 1/2 teaspoon cinnamon
• dash cayenne
• 1 tablespoon maple syrup
• 1 tablespoon coconut oil, melted
• salt
• freshly cracked black pepper

Directions:

Preheat oven to 425 degrees F. Lightly grease a cookie sheet with extra coconut oil.

Mix pumpkin with all ingredients in a large bowl and adjust salt and pepper to taste. Place on baking sheet in a single layer and bake for 25–40 minutes (depending on thickness). Pumpkin should be browned and soft enough to easily pierce with a fork.

Remove from baking sheet and serve (eating the rinds is optional.)

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Gluten-Free Pumpkin Spice Creamy Cauliflower

Servings: 2–3
Preparation Time: 10 minutes

Ingredients:

• 1 medium head of cauliflower, steamed
• 4 pastured eggs* – See Note below.
• 1 1/4 cups vanilla nondairy milk
• 4 tablespoons coconut cream (the cream that rises to the top of full-fat coconut milk that has been refrigerated)**
• 1/4 cup pumpkin
• 1/2 teaspoon maple flavor (vanilla should work too)
• 1–3 tablespoons sweetener of choice
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• couple dashes of salt
• grass-fed butter (optional)

*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Place the steamed cauliflower in a food processor and pulse until it’s “riced”.

Whisk the 4 eggs in a large mixing bowl and set aside.

In a medium-sized saucepan, combine the milk, cream, pumpkin, and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1–2 minutes.

Remove the pan from heat and add 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.

Pour the mixture back into the food processor, add the maple extract, spices, salt, and sweetener, and pulse until well combined.

Serve hot with a dollop of grass-fed butter (optional).

Quick notes:

Since all cauliflower heads are different sizes, you may want to add milk if it seems too thick or add some almond flour to thicken it up.

Variations:

Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple-nut version.

**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

Submit your recipe here!