cashew pumpkin dip

Pass on the pile of candy and dive into a bowl of Cashew Pumpkin Dip this Halloween!  It’s secretly healthy and tastes just like pumpkin cheesecake!  Dip into it with apple slices, pretzels or spread onto graham crackers for a delightful snack…or just eat it by the spoonfuls like I did :)

Cashew Pumpkin Dip ~vegan~ It's secretly healthy and tastes just like pumpkin cheesecake! Dip into it with apple slices, pretzels or spread onto graham crackers for a delightful snack...or just eat it by the spoonfuls!

This recipe takes only a few minutes to make.  Simply blend creamy cashew butter, pumpkin, maple syrup and spices until fluffy.  Cashew butter is a mild tasting nut butter that works well in recipes.  It’s also super buttery, which makes for a decant dessert!  Cashews are a great source of zinc, biotin, iron, potassium and magnesium.  They also provide protein and monounsaturated fat, making this a snack that will keep your glucose levels in check and in turn preventing sugar cravings.  Sugar cravings and Halloween are a bad combo!

Cashew Pumpkin Dip ~vegan~ It's secretly healthy and tastes just like pumpkin cheesecake! Dip into it with apple slices, pretzels or spread onto graham crackers for a delightful snack...or just eat it by the spoonfuls!

cashew pumpkin dip
 
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Cashew Pumpkin Dip ~vegan~ It's secretly healthy and tastes just like pumpkin cheesecake! Dip into it with apple slices, pretzels or spread onto graham crackers for a delightful snack...or just eat it by the spoonfuls!
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
  • 1 can pumpkin
  • ¼-1/3 cup pure maple syrup
  • ½ cup cashew butter
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • pinch sea salt
Instructions
  1. Place all ingredients in a food process or high-speed blender. Puree until smooth and creamy.
  2. Serve with apple slices, pretzels and graham crackers!
Nutrition Information
Serving size: 1 Calories: 137 Fat: 8 Carbohydrates: 16 Sugar: 8 Fiber: 2 Protein: 3

Cashew Pumpkin Dip ~vegan~ It's secretly healthy and tastes just like pumpkin cheesecake! Dip into it with apple slices, pretzels or spread onto graham crackers for a delightful snack...or just eat it by the spoonfuls!

P.S. Leftovers make a tasty topping on whole grain toast for breakfast! 

Head over to Nuts.com for more healthy snack ideas including snacks for work, snacks for kids and high-protein snacks!

pumpkin gingerbread

Making this pumpkin gingerbread is my fist attempt at Christmas, it always helps to fill the house with the delicious smell of pumpkin, ginger, cloves and cinnamon!

In the midst of moving and being busy with work, I haven’t had the chance to get into the holiday spirit!  We don’t even have our tree up yet and Christmas cards probably won’t happen for us this year (first world problems).  I’m sorry to all those sending lovely cards, I appreciate receiving them!  I promise I will be on my A-Game next year and reciprocate the kindness!

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

This recipe doesn’t use oil or butter, instead it uses pumpkin to create a nice, light and fluffy texture.  For a vegan option, use flax eggs in place of regular eggs.  (1 flax egg = 1 tablespoon flax meal + 3 tablespoons warm water, let sit for 10 minutes until a gel is formed)  Using flax in place of eggs may create a more dense bread.

Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

pumpkin gingerbread
 
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nutrition info is calculated with using real eggs and excluding glaze topping
Author:
Recipe type: Dessert
Serves: 16 slices
Ingredients
  • 2 eggs or 2 flax eggs
  • 1 + ¼ cup canned pumpkin
  • ⅓ cup pure maple syrup
  • ⅓ cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 + ⅔ cup whole wheat pastry flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup crystallized ginger, chopped (plus more for topping)
  • For Glaze:
  • 1 cup powdered sugar
  • drop pure vanilla extract
  • 2 tablespoons soy or almond milk
Instructions
  1. Preheat oven to 350 F, spray a 9x5 loaf pan with cooking spray and set aside.
  2. In a large bowl mix eggs, pumpkin, maple syrup, molasses and vanilla with an electric hand mixer.
  3. In a separate bowl sift together flour, spices, baking powder, baking soda and salt.
  4. Combine wet ingredients with dry ingredients and mix until just combined, don't over mix!
  5. Fold in crystallized ginger and transfer to loaf pan.
  6. Bake for 50 minutes checking occasionally as oven temps vary. When toothpick inserted comes out clean bread is done. Allow to cool.
  7. For glaze: whisk together ingredients until smooth, and drizzle over cooled bread.
  8. Enjoy!
Nutrition Information
Serving size: 1 slice Calories: 139 Fat: 1 Carbohydrates: 29 Sugar: 10 Fiber: 3 Protein: 3

 Pumpkin Gingerbread ~vegan option~ Fill your home with the smell of pumpkin, cinnamon, ginger and cloves this holiday season!

Check back tomorrow for some big news that I’m very excited to share with you!!!!

no-bake chocolate chia pumpkin bites

Chocolate Chia Pumpkin Bites, perfect for pumpkin season!  

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

Minimal added sugar, fiber filled oats, protein packed nuts and added spice make no-bake bites our “go to” snack!  I’ve made a variety of different kinds over the years, but after seeing these on Instagram made me run to the kitchen!

Having little ones over for Halloween parties and don’t want to overload them with sugar?  Make these instead sugary iced cookies!  Only wholesome ingredients are used and the combo of protein and fiber will keep sugar levels from spiking and cranky crashes from happening!

No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~

This recipe is adapted from the beautiful blog Domesticate Me, go check it out!

no-bake chocolate chia pumpkin bites
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12-16
Ingredients
  • 1 cup dates, pitted
  • ¼ cup canned pumpkin
  • 1 tablespoon maple syrup
  • 2 tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • pinch sea salt
  • 1 cup old fashioned oats
  • ½ cup pecans, chopped
  • ⅓ cup dark chocolate chunks, chopped
  • ⅓ cup raisins
Instructions
  1. Add dates, pumpkin, maple syrup, chia seeds, vanilla, pumpkin pie spice and sea salt to a food processor and blend until a paste is formed. Transfer to a large bowl and add oats, pecans, chocolate chunks, raisins and mix until well combined. Using a tablespoon, scoop out dough and roll into a ball. Store in an air-tight container in the refrigerator.

 No-Bake Chocolate Chia Pumpkin Bites ~vegan, gluten free~