Grain Free Pumpkin Spice Two Bites

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Fall is finally here and we have the perfect treat for any fall occasion. These adorable little two-bite delights are Paleo, grain free, dairy free, soy free and can be made vegan-friendly.

What you will need:

Crust:

1 bag Grain Free Chocolate Chia Snacks
1 egg (or vegan egg substitute)

Filling:

1 cup Raw Cashews soaked overnight in water
½ cup Canned Pumpkin (no added sugar or spice)
¼ cup  Maple Syrup
½ cup Almond Milk
1 TBS Cinnamon
¼ tsp Nutmeg
1 tsp Ginger
1 tsp allspice
Mint Garnish

Directions:

Preheat oven to 350

Place the Grain Free Chocolate Chia Snacks and egg in a food processor and chop until crumbly.

Press the chopped mixture evenly into a greased standard 12-count muffin tin making sure that the sides are coated as well to form the shell.

Bake for 10 minutes and allow to completely cool before filling. I recommend freezing the cups for 15-20 minutes once they reach room temperature to ensure they stick together when you take them out of the tin.

For the filling

Drain the soaked cashews and place them into a clean food processor. Add the filling ingredients and blend until smooth and creamy.

Using a 2 TBS cookie scoop, fill each cup with the mixture and garnish with a mint leaf.

Keep leftovers refrigerated in an airtight container for up to one week.

 

Grain Free Pumpkin Spice Two Bites

  • Prep Time: 20m
  • Cook Time: 10m
  • Total Time: 30m
  • Yield: 12 Bites

Ingredients

Crust

  • 1 bag Grain Free Chocolate Chia Snacks
  • 1 egg

Filling

  • 1 cup Raw Cashews soaked overnight in water
  • 1/2 cup Canned Pumpkin (no added sugar or spice)
  • 1/2 cup Almond Milk
  • 1/4 cup Maple Syrup
  • 1 teaspoon allspice
  • 1 teaspoon Ginger
  • 1/4 teaspoon Nutmeg
  • 1 tablespoon Cinnamon
  • Mint Garnish

Instructions

  1. Preheat oven to 350
  2. Place the Grain Free Chocolate Chia Snacks and egg in a food processor and chop until crumbly.
  3. Press the chopped mixture evenly into a greased standard 12-count muffin tin making sure that the sides are coated as well to form the shell.
  4. Bake for 10 minutes and allow to completely cool before filling. I recommend freezing the cups for 15-20 minutes once they reach room temperature to ensure they stick together when you take then out of the tin.

For the Filling

  1. Drain the soaked cashews and place them into a clean food processor. Add the filling ingredients and blend until smooth and creamy.
  2. Using a 2 TBS cookie scoop, fill each cup with the mixture and garnish with a mint leaf.
  3. Keep leftovers refrigerated in an airtight container for up to one week.

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