Pumpkin Pie Bites

I love pumpkin. I mean, I really love pumpkin. There's nothing better than pumpkin paired with nutmeg and cinnamon and thus the pumpkin pie bite was born, also a product of being forced to watch the baseball game with my husband. I got bored, wandered in the kitchen and decided that these had to be made!

What you'll need:

2 tablespoons organic canned pumpkin
1 tablespoon coconut oil
2 cups of Almond meal
1/2 cup whole walnuts
2 teaspoons pumpkin pie spice
5 pitted dates
1 tablespoon coconut nectar
1/2 cup chia seeds
1 teaspoon kosher salt
organic coconut flakes


How you do it:

These are easy and taste just like a bite of pumpkin pie. Everything but the coconut flakes will go in a food processor. Pulse for five minutes. Roll into 1 1/2 inch balls and roll in coconut flakes. Voila! Makes 8 bites.

Nutrition:

Chia seeds are a great source of Omega 3 and 6 fatty acids, not to mention fiber, while coconut nectar sweetens these bites with a low glycemic punch (boasting only 10% fructose content and rating 35 on the glycemic scale.) Pumpkin is a great source of Vitamins C, E, folic acid, iron, and magnesium and for only 20 calories! 

All in all these were a great success (my husband even popped a few!) And they scratch that pumpkin itch that comes with crisp cool nights and 'trick or treaters.' Pumpkin soup is definitely in my future somewhere, but until then, these'll have to do!  I'm also dying to try Healthful Pursuit's no bake pumpkin tarts. Ah, fall! 

Find this recipe along with many others at Simply Sugar and Gluten-Free's Slightly Indulgent Tuesdays. 

Chocolate Hazelnut truffles

*Whew*

It's been a long, hard day and that to me always says chocolate, healthy chocolate that is. And if you like Nutella, then I'm about to introduce you to a much healthier version. Enter Justin's Chocolate Hazelnut Butter. It's amazing, and there are no preservatives or crazy amounts of unrefined sugar. In fact the line of nut butters from Justin's changes lives, really! You'll thank me later for introducing you, I promise.

What you'll need:

2 tablespoons Justin's Hazlenut Chocolate Spread (bonus that there's no preservatives and it's gluten-free)
2 tablespoons chia seeds
1/2 cup chopped walnuts
5 pitted dates
organic coconut flakes

How you do it:

Combine all ingredients except the coconut flakes into the food processor and pulse until mixed well. Then roll the mixture into 1 1/2 inch balls and dust with coconut flakes. Makes 6 truffles.

The Nutrition Info:

Chia seed is a great source of fiber and  30% of chia seed oil is Omega 3 while another 40% is Omega 6 and bonus, you don't need to grind the chia seed like you do with flax seed for it to be easily digested.  Using Justin's ready made hazlenut chocolate spread is an easy way to make these and there is no added sugar or preservatives.Hazelnuts contain the minerals magnesium, phosphorous, zinc, copper, iron, manganese, calcium and selenium as well as vitamin K. They also contain amino  and fatty acids leucine, arginine, aspartic acid, alanine and glutamic acid. Dates are rich in fiber, helping prevent LDL cholesterol absorption in the intestines. It works as a bulk laxative. The fiber content protects the colon mucous membrane and acts to bind to cancer causing chemicals in the colon. Coconut is a great source of fiber and protein and it gives these that finished touch and crunch.

 If you wanted to nix the hazelnut butter in lieu of a homemade version you could easily make your own with crushed hazelnuts, coconut oil, and cocoa powder.

Next time you  need chocolate, reach for these instead of your Godivas and Hersheys. Your tastebuds will be happy and your body will thank you!