Look y’all- these right here- they definitely have to be my favorite invention of this entire year!! First of all, It’s my favorite time of year. If you know me at all, you know that. Fall is in the air. Halloween is coming up. Ahhhhh! Just my favorite time. Sooooo ‘tis the season!! I seriously can’t wait for you to try these. Jose and I devouredddd them. Hope y’all enjoy! Tag me on IG @thedailykale if you make them!
For these you will need:
Crushed Graham crackers (Gluten Free or regular)
Pumpkin peanut butter + Coconut flour
Marshmallows (Vegan or regular)
Melted Chocolate (for top and bottom)
Filling: Pumpkin peanut butter + coconut flour:
1- 1/2 cup chocolate chips
1 tsp melted coconut oil (optional)
To make the cups:
It’s Fridayyyyy say whaaaa maybe you have some free time this weekend, maybeeee you wanna make a new recipe? well if that’s all true, perhaps : PUMPKIN PEANUT BUTTER COOKIES with a cute lil pumpkin in the middle?
Just sayin’. We are kinda in love over here. This is my healthy/ pumpkin take on those blossom cookies I loved as a kid. Also these cute lil pumpkins are by @choczero meaning their sugar free and delicious - I’m a big fan of their products so I’m excited to share with y’all my discount code ‘THEDAILYKALE’ if you ever want to try something from them! Alright without further ado and in the voice of the cookie monster: coooooookies:
Peanut Butter Pumpkin Cookies
Recipe by The Daily Kale
1/2 cup butter (melted)
1/2 cup Lakanto golden monkfruit
4 tbsp maple syrup (@choczero)
6 tbsp peanut butter
6 tbsp pumpkin purée
2 cups almond flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Pinch of: cinnamon, nutmeg, pumpkin spice
Topping: @choczero pumpkins
Preheat oven to 350.
In a bowl, combine melted butter and monkfruit and mix together. Add in peanut butter, pumpkin and maple syrup and stir until complexity combined then add in the egg last and stir together until smooth.
In a separate bowl combine all dry ingredients and stir together, and press any clumps out.
Combine the wet with the dry and mix together.
Line 2 pans with parchment paper and spray with coconut oil. Using a spoon, scoop out the mixture and place evenly out on the pans. With wet hands form a cookie shape.
Bake for 15-17 minutes. Press the chocolate pumpkins into the cookie and put in the freezer for about 10 minutes, so the chocolate doesn’t melt.
*They will be hard to move without crumbling but I used a fish spatula (basically a really big thin spatula and placed them with the parchment paper underneath, on a cooling rack. They might seem crumbly at first- but they will come together as they cool :)
*This batch for me made about 14 cookies.
*They spread out quite a lot during baking so don’t make them too big :)
Alright y’all- todayyyyy I’m sharing a super good recipe that has also helped me through some almost hangry moments this past week.
I gotta say this wasn’t an intentional recipe, but ya know when you open a can of pumpkin for a recipe and then have the rest of the can sit in your fridge until it molds? Well I wasn’t about to let that happen again. So I had to think of something that didn’t involve the oven (fall has not shown up here) and I came up with these magic cups. Vvvvvery happy with how they turned out- I hope if you try them out for yourself, that you’ll love them too! Recipe and directions below:
Chocolate Pumpkin Almond Butter Cups
Recipe by The Daily Kale
3/4 cup almond flour
4 tbsp cacao powder (@navitasorganics )
6 tbsp almond butter
5 tbsp maple syrup (@choczero )
Pinch of pumpkin spice
Pinch of salt
2 tbsp pumpkin purée
3 tbsp maple syrup
4 tbsp almond butter
1 tbsp coconut flour
1/2 coconut cream
1/2 cup chocolate chips (@lilys_sweets )
1 tbsp maple syrup
The brands tagged are personally the ones I use (and love) and also they are all sugar free - but feel free to substitute to the brands you have :)
For the base layer, stir all dry ingredients together. Then add in the syrup and almond butter. And mix, it will be a little bit crumbly.
Take 8 silicone molds and press evenly into the bottom of each of the molds. When you press them into the bottom it will stay together. *Watch my stories for the video of how I did it*.
For the filing: mix everything together except for the flour, until it’s fully combined. Then add in the flour and stir once again. With a spoon, place evenly on top of the base layer in the molds. Place in freezer, while you make the chocolate topping.
Using a double boiler method- or if you actually have one, place the coconut cream and then add in the chips and the syrup and stir until melted and creamy. (try not to eat all of this goodness at this moment, cause this part is soooooo good omgah).
Take out of freezer and place the creamy chocolate evenly on top of each one.
Store in the fridge for at least an hour so it can set. Then enjoyyyyyy
I call this one: Pumpkin Cheesecake Toast
and I feel like I really hit the pumpkin jackpot with this one. Just when you thought you had pumpkin-fied everything... there’s always so much more out there to pumpkin. Ya know? So go ahead and get these ingredients (if you don’t already have) so you can also make a real quick pumpkin cheesecake toast. Details/ recipe below. Let me know if y’all try it! .
I used @kitehillfoods cream cheese + pecan maple syrup by @choczero. You can always sub regular cream cheese and regular maple syrup, these are just brands I really like.
Recipe by The Daily Kale
Pumpkin Cream Cheese:
2 tbsp cream cheese (softened)
1 tbsp pumpkin
2 tbsp pecan maple syrup (@choczero)
Stir together in a bowl until completely smooth and creamy and all kinds of dreamy .
1/4 cup @lilys_sweets chocolate chips
1 tsp coconut oil
Melt the chips and oil together using a double boiler method and stir it until combined.
I got a piece of toast, smothered on the pumpkin cream cheese, added pecans + pumpkin seeds, then drizzled with homemade chocolate sauce + more maple pecan syrup.
As always, enjoy
Okay ya'll! So Fall is officially here- whether the weather thinks so or not!
I made these bars last week and was soooo happy with how they turned out, Jose included! So of course that means I'm sharing them with you! I can't wait for you to try them. So I'll keep the chit chat to a minimum and get right to it! Tag me on instagram if you make them or comment below!