 Hear me out : PUMPKIN Fudge Stripes (keto/sugar free/vegan) yup. That’s right. I did a thing.... and soooooo happy with the outcome. Can’t wait for y’all to try this out! . Personally I grew up on these fudge stripes cookies more than even Girl Scout cookies and I am not mad about it. Big fan of that Keebler Elf guy. Just had to add my own lil flare to it and pumkini-fy it, causeeee tis the season. Pumpkin Fudge Stripe Cookies: Recipe by: The Daily Kale Dough: 2 cups almond flour 4 tbsp coconut oil 4 tbsp maple syrup ( I used @choczero) 2 tbsp pumpkin Pinch of pumpkin spice 1/4 tsp salt —-- Chocolate: (for drizzle and bottom) 1/2 cup chocolate chips 1 tbsp coconut oil .Directions: Preheat oven to 350. For the dough, place all dry ingredients in a bowl and stir. Add in the wet ingredients and stir together until combined. Knead a couple times. Take two pieces of parchment paper and put the dough in between it. Flatten out with your hands or a rolling pin. I just used my hands. Take a small-ish cup and place on top of the cookie dough. Cutting out about 5 cookies. Then take a very small bottle cap and cut the circle out of the middle of the cookies. Take all of the scraps and place back in the bowl and knead it together again. Keep doing this until you have no dough left. This made about 12 cookies for me. It will depend on how flat you made the dough. . Bake for 13 minutes. Carefully move them to a cooling rack and let cool for at least 30 minutes. Then place in the freezer for 15 minutes, while you make the chocolate sauce. . Use a double boiler or make shift one :pot of boiling water, turn off heat and place all sauce ingredients in a bowl and stir over the pot. Mix until completely smooth and combined. Once the cookies have been in freezer for 15 min. Carefully dip the bottom of the cookie in the sauce. Sit them up right (with the chocolate bottom side up), freeze for another 5 min. The chocolate should be solid and not melted at all, So carefully flip the cookies over and then drizzle the rest of the chocolate on top. Place in freezer for 5 min to set. Then after that store them in the fridge and take out about 5 min before enjoying :) 
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 Chocolate Covered Pumpkin Cake Balls:
Yep that’s right - back to back pumpkin recipes coming in hot. Let it be known, fall is my favorite season- and it doesn’t feel that way outside here right now - but I’m making it taste like it! So without further ado- here’s the recipe (with substitutes at the end) Comment below if you make them! #thedailykale Chocolate Covered Cake Balls Recipe by: The Daily Kale Ingredients: 4 tbsp. pumpkin purée 5 tbsp. almond butter 2 tbsp. coconut oil 3 tbsp. maple syrup (@choczero) 1 tbsp. granulated sugar (@lakanto golden) Pinch of Cinnamon, nutmeg, pumpkin spice 1 cup almond flour 2-4 tbsp. almond milk (optional) For the chocolate coating: 1/4 cup chocolate chips (@lilys_sweets ) Directions:
Subs: *Regular maple syrup for Choc Zero *Any runny but butter for almond butter *Any type of non dairy milk  I’ve made these so many times now, I know the recipe without looking . Look, I know you’re probably wondering - to pumpkin or not to pumpkin -but I always choose to pumpkin, no matter what time of year. . Anywho if ya do decide to pumpkin- here’s the recipe- with subs at the end. Comment below if you make them! Pumpkin Chocolate Chip Cookies Recipe by: The Daily Kale Ingredients: 1/4 cup butter (melted) 1 egg 1/2 cup pumpkin 1/2 cup golden monkfruit (Lakanto) 3 cups almond flour 1/2 tsp baking powder 1/4 tsp salt 1 tbsp maple syrup (ChocZero) pinch of nutmeg, cinnamon and pumpkin spice 1/4 cup chocolate chips (Lily's) Directions:
*Subs: Almond flour : for oat flour Lakanto golden : for regular sugar Egg : for flax/chia egg Butter: for vegan butter     This is what happens when you have left over pumpkin. I think thats a problem (well not a problem) for all of us, because most recipes only need about 1/2 cup of pumpkin. And you've always got some pumpkin left over :) Muhaha. So then what next!? Well it was either pancakes this morning or muffins. And I decided I'd like to have muffins. Mainly because I had an idea for a recipe, and I have really cute baking cups I wanted to use :)
So these are fairly simple, I'd say. I do use some 'specialty products' I suppose. So you can always go for another option in return if you don't have that. No problem! Now go right ahead and bake these babies! Pumpkin Chocolate Chip Muffs : Dry: 1 1/2 cups whole wheat pastry flour 3 tbsp rolled oats Pinch of Cinnamon, Nutmeg & Pumpkin Spice (Yes, I used them all.) 1/2 tsp Baking Soda 1 tsp Baking Powder 1 tbsp. Chia Seeds -------- 1/2 cup pumpkin puree 1/2 cup coconut sugar 2 tbsp. Coconut Oil 1 cup almond milk (I love Almond Breeze) 1 Chia or Ground Flax Egg (( 1 tbsp Chia or Flax mixed with 3 tbsp. water)) + 1/4 cup dark chocolate chips (70% cacao or higher) Directions: Preheat oven to 350. Mix all of your wet ingredients in a small bowl. Mix all of your dry ingredients in a larger mixing bowl. Fold in your wet to the dry ingredients and whisk until smooth. Then add in your dark chocolate chips! If you'd rather have raisins, or nuts instead, be your guest! :) Place in your cute little baking cups or muffin baking dish, and fill in with spoon almost to the top. Bake for 20-25 minutes, until you can put a tooth pick in and it comes out clean :) Enjoy!   Yes you got it my friends! This is a post about one of my ole time favorite sweets. Doughnuts- or donuts, or faux-nuts, whateverrrrr you wanna call it, their delicious. And I have been loving them for a very long time. And as you know, my main goal with all recipes I create, is to not deprive myself of something I love, just make it better. In a healthier- mostly vegan way. :) And as you know I know- it's so easy. Try it! I'm telling you. Mui deliciouso! (I really need to take a spanish and or/italian class.) :/
As with everything, you have to start somewhere, and by starting I mean just getting into the kitchen with an open mind, would be the first step! Taking a leap, let your creative energy flow, and create! There is no greater feeling than the feeling of creation. I'm artistic person and love knowing I'm capable of creating anything I make up in my mind! Look around you, everything you see or touch, or use, what ever- it was made by one persons idea, and yes, a whole lot of other people help made it come true, but that one idea, was how it was initially created. Whats yours? |
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