Chocolate Pumpkin Truffles – Vegan

Pumpkin Truffles Vegan
Hi friends! How are you? Long time no post! I’ve been pretty busy with real life stuff lately but I wanted to share one last pumpkin themed recipe with you all! Since tomorrow is Thanksgiving for all of us Americans, I spent a long time in the kitchen and grocery store today and loved every second of it! (Except doing dishes, that’s definitely not something that I love.) You can check out more of what I made and am going to eat tomorrow on my Instagram! I want to see what you guys make too so tag me in all of your goodies and we can be excited about it together. Woo!

On to these Chocolate Pumpkin Truffles… So I had a bunch of cashews soaking overnight to use in this recipe. Well Roxy, my dog, must have gotten hungry and ate about 2 cups of cashews. Such a bad dog! I had no more cashews so I had to compromise and added in some other nuts and seeds. Totally made it work! Creamy pumpkin center, chocolate, and a gooey date sauce combined together for a perfect fall treat! Let’s get to it.

Vegan Pumpkin Truffles
Chocolate Pumpkin Truffles

makes 10-12 truffles

Pumpkin Center
1/2 cup almonds, soaked
1/2 cup cashews, soaked
1/2 cup sunflower seeds, soaked
1/4 cup pumpkin
2 tablespoons maple syrup
1 tablespoon coconut water
1 teaspoon pumpkin pie spice

Combine all ingredients in your blender or food processor. Blend together ingredients until smooth. Scoop out medium sized balls on parchment paper lined cookie sheets. Place in freezer for 1 hour.

1/4 cup coconut oil, melted
3 tablespoons cacao powder
1 tablespoon maple syrup

Mix together ingredients. Remove pumpkin balls from freezer and coat with chocolate. Place on parchment paper and put back in freezer.

Date Coating:
1 and 1/2 cup dates
1 tablespoon coconut water
1 tablespoon oats
1 teaspoon maple syrup

Blend together all ingredients in blender or food processor. Remove chocolate pumpkin balls from freezer and coat with date mixture. Roll in pumpkin seeds or top with cacao powder if desired. Serve, enjoy!

Salted Chocolate Covered Caramel Apples – Vegan


Vegan Caramel Apples
Oh mannnn. I created something magical this weekend my friends. These caramel apples take things to a whole new level of amazing. I didn’t even mean for things to happen this way, to be honest. I just kept adding new things to apples and trying various combinations which resulted in caramel apple masterpieces.

I view food as art more often than not. I spend a large amount of time checking out food blogs and Instagram pages which leave me in a constant state of admiration and inspiration to create beautiful and nutritious foods that everyone can enjoy. Putting together various foods to create not only a beautiful display, but also something that tastes great is something that I love doing and it makes me so happy to be discovering others who are doing the same.

These apples are filled and covered with an almond shortbread that you can either bake to create warm apples and a gooey center or leave them raw to snack on them in a hurry. It’s up to you and that’s the beauty of it! So you have the almond filling and coating which is topped with chocolate and salted caramel popcorn AND topped with cacao nibs and peanut butter if you’re down for that. There’s so much happening here that your mouth won’t know what to do once you bite into this amazing snack. Let’s get to it.

Salted Caramel Chocolate Apples
Salted Chocolate Covered Caramel Apples

Makes 4 apples

4 apples, core removed
2 cups dates
1 cup almonds
1/2 cup sunflower seeds
2 tablespoons maple syrup

Preheat oven to 400 degrees if you’re baking your apples. If you’re leaving them raw, skip this step. Blend together dates, almonds, sunflower seeds, and maple syrup. Set apples on parchment paper lined cookie sheet. Fill center of apples with almond mix and then coat apples with the mixture. Bake for 15-20 minutes if desired. If raw, set aside.

1 cup dates
1/4 cup maple syrup
2 tablespoon cacao
1 tablespoon coconut oil
1-1 and 1/2 cup popped popcorn
Himalayan salt
Peanut butter
Cacao nibs

Blend together dates, maple syrup, cacao, and coconut oil. Mix together with popcorn. Cover apples with popcorn/chocolate mixture. Top with himalayan salt, peanut butter, and cacao nibs. Serve, enjoy!

Nutrient Packed Chocolate Shake – Vegan

Vegan Chocolate Milkshake
Hello friends! How’s it going on this beautiful day? I woke up this morning with a ton of motivation to go for a run which doesn’t happen too often when the temperature drops into the 20’s. But it happened and I wanted to take full advantage of it. I got all layered up and went out the door. I’m not one to run on treadmills. I can’t do it. It drives me crazy. The last time I tried I lasted 0.04 miles before running straight off the treadmill and outside into the chilly night. I ran for a while until my toes were numb and then came back home to enjoy this chocolate shake. It might be cold outside, but after you get back from a run (or whatever workout you’re doing) then you’re probably going to be feeling pretty warm! This shake is the best way to cool yourself down and give your body that nourishment that it needs after a tiring workout.

Now I’m not saying that you can only drink this if you’ve been working on your #fitness. That’s definitely not the case! Enjoy this at anytime, in any place. It’s super chocolatey and definitely something that you’re going to want to tell people about, but also won’t want to tell them because you’ll want to keep this all for yourself.

Let’s get to it!

Chocolate Vegan Milkshake
Nutrient Packed Chocolate Shake

serves 1

1 frozen banana
2 tablespoons coconut water
2 tablespoons almond milk
1 tablespoon cacao powder
1 teaspoon ground flax
1 teaspoon chia seeds
1 teaspoon hemp seeds

Blend everything together in your blender. Serve, enjoy!

Pumpkin Pomegranate Cheesecake – Vegan & Gluten Free

Vegan Pumpkin Cheesecake
Well my friends, Thanksgiving (in the US) is only a couple of weeks away which only means one thing; Thanksgiving recipes! Yes. Most of the recipes that I have been posting have been very fall themed but we’re kicking it into full gear for the next two weeks. I’ve began planning out some Thanksgiving themed recipes that are going to rock your socks off. If you have any ideas that you want me to try to make send your requests my way! I’m always looking for extra inspiration. With that being said, let’s talk about cheesecake.

The crust of these little guy is a granola bar basically. Yes a granola bar! A pumpkin pomegranate granola bar. The other day I had an idea for some things involving pomegranate and I seriously can not stop eating them now. True Life: I’m addicted to pomegranates. So I made the granola bars and I realized that I didn’t want to share a granola bar recipe today. I took it to the next level and turned it into a cheesecake. I love making cheesecakes. It’s one of my favorite things to make! Especially this one. A passion for cheesecakes and an abundance of ingredients  is how the pumpkin pomegranate cheesecake was born and let’s hope that it becomes a new favorite too.

Enough of that. Let’s get to the recipe.

Gluten Free Raw Vegan Pumpkin Cheesecake

Pumpkin Pomegranate Cheesecake

serves 8-10

1 cup oats
1/2 cup pumpkin
1/2 cup pomegranate seeds
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice
1 banana

Preheat oven to 350 degrees. In a large bowl combine all ingredients. Pour onto parchment paper lined cookie sheet and spread out evenly about an inch thick. Bake 20-25 minutes. Remove from oven and set aside.

1 cup cashews
1/2 cup pumpkin
2 tablespoons coconut water
1 teaspoon pumpkin pie spice

Blend all ingredients together until smooth. Pour evenly on top of crust and top with pomegranate seeds. Place in freezer for at least 2 hours. Serve, enjoy!

Apple Pie Blizzard – Vegan

Easy Vegan Ice Cream Fall
Hello! How are you today? I’m great! I’ve been eating a lot of ice cream lately. Coconut ice cream and banana ice cream mostly. So good! For the past two weeks I’ve hung out with my friend and we’ve devoured a thing of coconut ice cream each time. Last night we did it while watching Cowspiracy and Earthlings. Well more like while we watched Cowspiracy because there’s no way that I could eat while watching Earthings. I haven’t seen Earthlings since July 2013 and although it is awful, I’m glad that I re-watched it and have reminded myself of why I do what I do. I think it’s good to have that reminder every once in a while. But anyways, ice cream. So amazing. I made this apple pie blizzard the other day for lunch because why not?! Speaking of blizzards, it’s currently snowing outside. I’d like to keep the blizzards in my glass to enjoy and not have them happen outside. But I guess it is what it is!

This blizzard is so simple, yet so delicious. Which is exactly how I like things to be when cooking and baking. A lot of people think that I put a ton of effort into my meals each day but that is far from the truth. I enjoy whole foods and simple meals/snacks which is exactly what this is! So if you’re a lazy person in the kitchen like I am, then get yourself into the kitchen and make this asap!

Vegan Ice Cream
Apple Pie Smoothie

serves 1-2

3 frozen bananas
1 cup coconut water
1/2 cup dates
1 tablespoon cashews
1 large apple
Hemp seeds

Blend together bananas, coconut water, dates, and cashews. Remove from blender and pour into a glass. Slice apple and add to glass, topping with hemp seeds and cinnamon. Serve, enjoy!

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