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Pumpkin Spice and Everything Nice....

by Kristen Mattila on November 11, 2015

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There is just something about pumpkin and the fall. Once the cool, crisp fall breeze hits my face for the first time, all I want is pumpkin in and on everything. My lattes, desserts, pumpkin bread, carved pumpkins on my front porch, salted pumpkin seeds, the list could go on.

It’s Thanksgiving this week and I've whipped up a couple of delicious desserts that will leave your guests waiting in anticipation for next year when they can have these treats again. And, the best part is these options are safe for all the gluten-free and non-dairy guests you might have coming through your doors this Thanksgiving.

First, let’s start with the Pumpkin Almond Butter Cups. Set these out with the appetizers for the sweet tooth who can’t wait until the end of the night for pumpkin pie.

Pumpkin Almond Butter Cups:

Ingredients:

Almond Butter Filling:
1 cup of almond butter
1/2 cup of Barlean’s Flax Chia Coconut
1 tablespoon of honey
½ cup of pumpkin puree
1 teaspoon of pumpkin spice

Blend all of these together in a food processor.

Chocolate Covering:
1 tablespoon of Barlean’s Coconut Oil
2 bars of organic dark chocolate

Peanut Butter Cup Molds—available on Amazon.

On the stove top, melt two bars of dark chocolate and a tablespoon of coconut oil.

Fill the bottom of the molds with the melted chocolate and set in freezer for 20 minutes or until hard. Place the filling in cup molds (about 1 large teaspoon). Then pour melted chocolate on top of almond butter filling until completely covered and place in freezer for about 25 minutes.

Here’s a tip: They melt easily in warmer temperatures; so don’t put them all out at once. Keep an eye on the plate and refill as needed.

Watch out pumpkin pie, you have some competition! Introducing Pumpkin Pie Chia Seed Pudding parfaits. These are gluten-free, dairy free and scrumptious.

Pumpkin Chia Seed Pudding
Ingredients
3 cups of vanilla almond milk (Or use organic milk or other non-dairy options like coconut or rice milk)
3/4 cups of chia seed (if the consistency is too soupy, add extra chia seed)
2 tablespoons of honey
1 tablespoon of pumpkin spice
¼ cup of pumpkin puree (add more for a stronger pumpkin flavor)
3 cups Pumpkin Granola
1 can of coconut cream (refrigerate for about 4 hours to let the cream harden and then whip using a hand mixer)

Combine ingredients into a glass Tupperware container and shake until all ingredients are mixed together or use a whisk. Then let sit in the refrigerator for a few hours until it reaches a pudding like consistency.

Then, put 2 heaping tablespoons of pumpkin granola (we used granola from Trader Joes) at the bottom of the glass, then layer about a 1/3 cup of chia seed pudding, then top it off with about 3 tablespoons whipped coconut cream and sprinkle a pinch of cinnamon on top to garnish.

Makes about 4-6 servings.

 

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