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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Pumpkin Crunch Casserole or Breakfast Pudding

Servings: 6
Preparation Time: 45 minutes

Ingredients:

• 2 tablespoons chia seeds
• 6 tablespoons water
• coconut oil
• 15 ounces pumpkin puree
• 1 tablespoon pumpkin pie spice
• 6 tablespoons sugar
• stevia, to taste
• 1 teaspoon vanilla
• 2/3 cup ground almonds (preferably already toasted)
• 2 teaspoons ground cinnamon
• 3 tablespoons Coconut Cream Concentrate, melted
• 2/3 cup coconut milk*

Directions:

Preheat oven to 350 degrees F.

Soak chia seeds in water for about 15 minutes, stirring occasionally. Use coconut oil to coat the inside of 6 8-ounce ramekins. In a medium bowl, mix soaked chia seeds, pumpkin puree, pumpkin pie spice, sugar, and vanilla. Take a tiny taste and add stevia if you want a little more sweetness. After everything is well incorporated, divide pumpkin mixture evenly among the 6 ramekins.

In a small bowl, mix ground almonds, cinnamon, and Coconut Cream Concentrate. Sprinkle evenly over the pumpkin mix.

Bake for 25 minutes at 350 degrees using a water-bath method. When almonds are starting to brown, remove from oven and pour coconut milk over top. Serve warm or cold.

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

Recipe and photo submitted by Joanne, Delmar, DE.

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Dairy-Free Pumpkin Ice Cream

Servings: 4

• 4 egg* yolks from pastured eggs (I use Healthy Traditions soy-free.) – See Note below.
• 1/2–3/4 cups sweetener
• 27 ounces full-fat coconut milk**
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon***
• 1 1/2 teaspoons nutmeg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon cloves
• 1/4 teaspoon salt
• 1 1/2 cups pumpkin, fresh or prepared
• 1 tablespoon bourbon or vodka (optional to keep it from getting hard)

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

Directions:

Whisk the egg yolks, any liquid sweetener, vanilla, all spices, and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer; do not let it boil!

Remove from heat and slowly add the milk, a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot, it will cook the eggs.

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth.

Pour mixture back into the bowl and place in the freezer for an hour to cool.

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze.

***I did all the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

**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!