Tag: grain free

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

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!

      No Bake Pumpkin Pie Cookies

      Melissa King 71 Comments

      I am obsessing over all things pumpkin.  How about you?  These no bake pumpkin pie cookies cookies are no exception.  They are so good.  My picky 4 year old loved them and she claims to hate pumpkin.  Lol.

      pumpkin-pie-cookies-my-whole-food-life

      These no bake pumpkin pie cookies can be made in minutes with almost no dishes to do after.  This is a super easy recipe you can make with your kids.  These pumpkin cookies are vegan, gluten free and paleo.  Can it get better?  I hope you enjoy them as much as we did.

      No Bake Pumpkin Pie Cookies

      No Bake Pumpkin Pie Cookies

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      Prep Time 10 min Serves 12 balls     adjust servings

      Ingredients

      Instructions

      1. In the food processor , grind up the almonds, pecans, pepitas and spices. 
      2. Then add in the dates and continue to pulse. 
      3. Lastly add in the pumpkin and pulse until a dough starts to form. 
      4. When the dough is formed, roll into balls and stick in the fridge for 30-60 minutes to firm up.

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      Recipe Notes

      I rolled mine into balls and flattened then with my palm once they had firmed up. It’s an easy recipe to do with your kids. I got about 10-12 balls out of my batch. Store them in the fridge or even freeze them for longer storage. Enjoy!

      Coconut “Nutella” Cups

      Melissa King 18 Comments

      These things are amazing!  If you like my Homemade Nutella and my Coconut Almond Fudge, you will love these Coconut Nutella Cups!

      Coconut Cups Watermark

      Let me be the first to say that these should be saved for a time when you want to indulge.  However, they are so rich in taste, that you can’t eat more than a couple bites.  Just store them in your fridge or freezer for when you want to treat yourself with a dessert. 🙂

      Coconut “Nutella” Cups 

      Coconut “Nutella” Cups

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      Serves 9     adjust servings

      Ingredients

      Instructions

      1. In a saucepan , on medium heat, combine all ingredients except the Nutella and stir well.
      2. Remove from heat.
      3. Line muffin pans with liners. I used standard sized muffin pans and lined them with silicone liners . Paper liners would work well too.
      4. Spoon a small amount of coconut mixture into each cup. Spoon a bit of homemade Nutella on top.
      5. Cover the Nutella with more coconut mixture.
      6. Repeat these steps until all are done.
      7. Place the muffin pans in the fridge to allow the cups to firm up.
      8. I let mine sit about 30-45 minutes.

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      Recipe Notes

      I got 9 cups out of my batch. You can use mini muffin pans as well. Enjoy!

      Carrot Ginger Soup (Vegan, Gluten Free)

      Melissa King 63 Comments

      Carrot Ginger Soup.  Now that fall is almost here, I am going to be punching out new soup recipes!  This is the first of many to come this winter.

      Soups are great because they are super easy and very budget friendly.  One of my favorite recipes on the blog is my Hearty White Bean Soup.

       

      carrot ginger soup

       

      I used my homemade vegetable broth in this recipe.  So easy to make.  Just save all your vegetable scraps in the freezer and when you have enough, make a ton of broth.

      You will never need to buy broth again.  We also added curry to ours, but if you are not a fan, you can just omit the curry.  I thought is made a nice addition though.

      Carrot Ginger Soup

      Carrot Ginger Soup

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      Prep Time 20 min Cook Time 8 hr Serves 4 servings     adjust servings

      Ingredients

      Instructions

      1. Throw everything in a crock pot and cook on high for 3-4 hours, or on low for 7-8 hours.  You can cook it in less time, but I believe the longer a soup cooks, the better it gets. 
      2. Once the soup is cooked, you can use an immersion blender to puree it. 
      3. You can also transfer the mixture to a blender and puree it that way.  Either way works.

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      Recipe Notes

      We got about 4 servings out of our batch. Enjoy!