Tag: desserts

Pecan Coconut Truffles

Melissa King 15 Comments

So yesterday I had this great idea.  I was going to make a sweet spread out of pepitas and pecans.  You know, with a little spice for the season?  Well my idea was a fail because my spread never got to the right consistency.  So instead of scrapping the whole thing, I turned them into delicious truffles!  If you like my Coconut Truffles, you will love these!

pecan pumpkin truffles watermark

I added the coconut to hide the not so appealing color of the truffles.  You could also coat them in chocolate if you like.  These are a cinch to make and taste so good!  They would be great for holiday parties along with my Pistachio Truffles.

Pecan Coconut Truffles

Pecan Coconut Truffles

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Prep Time 10 min Serves 10 balls     adjust servings

Ingredients

Instructions

  1. In the food processor , combine the pepitas and pecans.  Grind them into a course consistency. 
  2. Then add in the spices, oil and maple syrup and continue to pulse until a loose dough starts to form. 
  3. Roll the dough into balls and place them in the fridge to firm up. 
  4. Once firm, roll the balls into a small amount of water and then roll them into the coconut. 
  5. Once all are done, place them back into the fridge for a few minutes.

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Recipe Notes

I got 10 balls out of my batch. Enjoy!

Pumpkin Coconut Fudge (Vegan and Paleo)

Melissa King 56 Comments

This Pumpkin Coconut Fudge is good.  So good that I had to keep it away from my family before they ate it all.  I still needed pictures!

It’s been raining for days here in Dallas, but today was clear enough for me to shoot them.  It’s very easy to make too.  If you love coconut and pumpkin, you will love this pumpkin coconut vegan fudge recipe!

 

Pumpkin Coconut Fudge

 

Vegan, gluten free and grain free.  I do have to mention that the consistency of these is a little softer than my other fudge recipes.  It still does give you that melt in your mouth feel, but it’s softer, almost giving it a light texture as well.

 

Pumpkin Coconut Fudge

 

Want to make this recipe? Watch the video below.  For more videos, please subscribe to my You Tube Channel.

 

Looking for more pumpkin recipes?

Pumpkin Coconut Fudge

Pumpkin Coconut Fudge

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Prep Time 15 min Serves 6 cups     adjust servings

Ingredients

Instructions

  1. In a saucepan , on med heat, mix all the ingredients together and stir until combined.
  2. Pour the mixture into lined muffin pans . I used standard size, but mini muffin pans would work great too.
  3. Put them in the fridge to set. I gave them a few hours to fully set. I got 6 out of my batch. Should last a couple weeks in the fridge. Enjoy!

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Pumpkin Coconut Fudge

Pumpkin Chocolate Cups

Melissa King 50 Comments

Get ready for another pumpkin recipe!  I have been trying to think outside the box a bit for these pumpkin treats.  This pumpkin chocolate cup is one little dessert I came up with, and they are simply amazing.  If you like pumpkin, are looking for a sweet pumpkin dessert recipe, then this recipe is for you.

Pumpkin Pecan Cups Waterrmark

Instead of adding a lot of sugar to the pumpkin mixture, I mixed it with pecans, spices and only a small amount of maple syrup.  I think it gives the filling a naturally sweetened taste.  These are very easy to make as well.  Vegan, gluten free and paleo.  If you enjoy these you may also enjoy my Clean Eating Peanut Butter Cups or my Banana Chocolate Almond Cups.

Pumpkin Chocolate Cups

Pumpkin Chocolate Cups

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Prep Time 15 min Serves 6 cups     adjust servings

Ingredients

Instructions

  1. In a food processor , blend up the pecans into a fine meal.
  2. Then add the pumpkin, maple syrup and spices and continue to pulse until everything is well mixed. Set aside.
  3. In a small saucepan, melt the chocolate and milk on med-low heat. Stir often until the chocolate becomes smooth.
  4. Get a standard sized muffin tin and place some liners into it. I use silicone liners to make the removal super simple.
  5. Place a small amount of chocolate into the bottom of each cup.
  6. Stick the muffin pan in the freezer for 10 minutes.
  7. Once it’s frozen, add the pumpkin/pecan mixture and then top the cups with more chocolate.
  8. Stick back into the freezer for a few hours to firm them up.

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Recipe Notes

I got 6 cups out of my batch. You can also use a mini muffin pan if you want to make more. I noticed the cups are a little too hard when I went to eat them straight out of the freezer. However the filling is too soft if they are kept in the fridge. I would advise you to let it sit for 5 minutes outside the freezer before you go to eat it. Then it would be perfect. I hope you enjoy these as much as my family did.

Pumpkin Pecan Caramel Bars

Melissa King 62 Comments

Pumpkin Pecan Caramel Bars.  Time for another pumpkin treat.  These pumpkin pecan vegan caramel bars are moist, gooey and totally delish!

If brownies and pumpkin had a baby, this would be it.  In fact they kind of reminded me of my Grain Free Blondies. If you are in need of a great dessert bar recipe, these pumpkin bars are a must-try.

 

Pumpkin Pecan Caramel Bars

 

They also happen to be gluten free.  Perfect for those Thanksgiving parties.  You can make these up pretty quickly too.  They would also be fabulous with my Pecan Caramel Ice Cream.  Yum!

Looking for more healthy pumpkin recipes?

Pumpkin Pecan Caramel Bars

Pumpkin Pecan Caramel Bars

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Prep Time 20 min Cook Time 40 min Serves 9 squares     adjust servings

Ingredients

    For the bars

    For the caramel

    Instructions

    1. Preheat oven to 350.
    2. In a food processor , combine the dates and water and pulse until you get a caramel consistency. You will need to scrape down the sides a few times. Once that is done, set it aside.
    3. In a food processor or blender, grind up the pecans and oats into a course consistency.
    4. Add that to a bowl with the remaining dry ingredients and mix well.
    5. In another bowl, combine all the wet ingredients and mix well.
    6. Add wet to dry and mix until combined.
    7. Get a sheet of parchment paper larger than an 8X8 glass baking dish so you will have some extra paper sticking out the sides. This will make these easy to remove after they are baked.
    8. Slowly spoon 1/2 the batter into the 8X8 pan. Then add a layer of the “caramel.” Lastly, add in the remaining batter.
    9. Bake in the oven for about 30-40 minutes. I got 9 squares out of my batch and I stored them in the fridge. You can also freeze them! Enjoy!

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    Chocolate Almond Banana Bites (Vegan)

    Melissa King 57 Comments

    Chocolate Almond Banana Bites.  These chocolate almond frozen banana bites are so good! I wanted to incorporate the flavors of my 5 minute banana ice cream, which I seem to make at least a few times a week.

    These frozen chocolate treats are so healthy and it feels like you are cheating!  No ice cream maker necessary!

    This recipe actually won a contest on The Today Show.

    Chocolate Almond Banana Bites

    These chocolate almond banana bites contain no added sugars, except for the small amount of sugar in the dark chocolate.   They are a great banana chocolate dessert to keep in your freezer when you have that sweet craving.

    I used standard sized muffin cups to make mine, but you can also use mini cups and make a larger, bite-size batch.

    Looking for more frozen treats?

    Chocolate Almond Banana Bites

    Chocolate Almond Banana Bites

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    Serves 6     adjust servings

    Satisfy your sweet tooth with this healthy treat!

    Ingredients

    Instructions

    1. In a small bowl, mix the banana, vanilla and almond butter.
    2. Mash it together well and set aside.
    3. In a saucepan, , melt the chocolate and almond milk on medium heat, stirring constantly.
    4. Once you get a smooth chocolate, add a small amount to the bottom of a lined muffin tin.
    5. I used silicone muffin liners to make removing the chocolate easier when it’s time to eat.
    6. Once you have placed chocolate at the bottom on each cup, stick it in the freezer to firm up. About 10 minutes.
    7. Once the chocolate is firm, add in the banana filling and then cover the top with more chocolate.
    8. Repeat these steps until all are done.

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    Recipe Notes

    Using standard sized muffin cups, I got 6 out of my batch. I store them in the freezer. Enjoy!

    Vegan Pistachio Truffles

    Melissa King 64 Comments

    I love pistachios!  How about you?  I swear my daughter could put away a whole bag of pistachios if she didn’t have to shell them.  We bought a bag the other day and I instantly thought about doing a pistachio truffle recipe.  So that is how these pistachio truffles came about.

    Pistachio Truffles Watermark

    These truffles are date sweetened except for the small amount of sugar there is in the dark chocolate I used.  They are pretty awesome too.  Kind of reminds me of my coconut truffles a bit.  It’s a great little bite when you have a chocolate craving.  These truffles are also vegan, gluten free and paleo.

    Pistachio Truffles

    Pistachio Truffles

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    Prep Time 1 hr Serves 8-10 truffles     adjust servings

    Ingredients

      For the filling

      For the chocolate coating

      Instructions

        For the filling

        1. In the food processor , pulse the pistachios into a course ground consistency.
        2. Then add the remaining ingredients until a “dough” starts to form.
        3. Roll into balls and place in the freezer to set. I put mine on a parchment lined plate. Leave them in there for about 30 minutes.

        For the chocolate coating

        1. While the balls are setting, make the chocolate coating.
        2. Using a double boiler method, melt the chocolate, coconut oil and milk.
        3. Keep stirring until the chocolate becomes thinner and smooth.
        4. Once the chocolate is ready, remove from heat and get the balls out of the freezer.
        5. Using two forks, gently roll the balls into the chocolate and set them back on the parchment lined plate.
        6. Once all the balls are coated, place them back in the freezer to firm up.
        7. They should be ready in about 30 minutes.

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        Recipe Notes

        You can store them in the fridge or freezer. Whichever is your preference. I got about 8-10 balls out of my batch. Enjoy!