Pumpkin Treats Two Ways

These are hands-down two of the best pumpkin treats everrrrr invented. Pumkins are not only a fall staple for their color and taste, they also deliver a rich dose of antioxidants to boot. You can feel good about making these treats over and over and over again.

Pumpkin Nut Fudge: (vegan, gluten-free, and can be made sugar free)

IMG_3116Ingredients:

  • 1/2 cup pureed pumpkin (I like Farmer’s Market organic pumpkin or you can make your own)
  • 1/4 cup cacoa powder (or cocoa powder)
  • 4 tablespoons coconut oil
  • 2 teaspoons pure maple syrup or honey (optional, omit for sugar free recipe)
  • 1/3 cup nut butter of choice (peanut, almond, and sunflower seed all work great)
  • pinch of sea salt

Instructions:

You’ll need two separate bowls to make the layers. For chocolate fudge, combine cacoa powder, 2 tablespoons coconut oil, and 1 teaspoon maple syrup/honey. Melt briefly (microwave for about 20-30 seconds or use stovetop) and stir fudge until consistent. Pour half of fudge on parchment paper in a square pan. Put in freezer or fridge for 5-10 minutes while making pumpkin layer. For pumpkin filling, combine pumpkin with the remaining coconut oil (2 tablespoons) and maple syrup/honey (1 tablespoon.) In a blender or mixer, add nut butter and sea salt and mix until consistent. Spread this layer on top of fudge once it’s solid and freeze or refrigerate another 5-10 minutes. Once pumpkin layer has solidified, add remaining fudge and refrigerate another 10 minutes before cutting and serving.

*option: for a sweeter treat, simply melt chocolate chips and coconut oil for fudge layer. For a less-rich and more “cookie-like” fudge, add almond meal to fudge layer. Recipe adopted from Detoxinista.

Pumpkin Oat Cookies:

cccIngredients:

  • 1 cup pureed pumpkin
  • 1/3 cup oats
  • 2 eggs
  • 1 teaspoon cinnamon
  • dash of pumpkin pie spice
  • 2 teaspoons maple syrup or honey
  • 2 tablespoons chocolate chips

Instructions:

Mix or blend all ingredients together, adding chocolate chips last. Scoop spoonfuls of cookie batter onto cookie pan over parchment paper. Bake at 350 degrees for 15-20 minutes until outside becomes crispy.

One Healthy Breakdown: you’ll be extra thankful for pumpkin this season after tasting these treats!

 

 

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