Category Archives: chocolate + pumpkin

Tuesday, January 17, 2012

Chocolate Pumpkin Coconut Pudding (dairy free, cane-sugar free)

My daughter is a budding chocoholic like my sweet husband, and nothing makes me happier than creating a healthy, nutrient dense treat for my girl.  I use cacao on occasion in desserts.  Due to this sparing use it’s greeted with treasured delight.  I used what I had on hand today, but you can throw just about anything in chocolate and it will taste…like chocolate!  I made an allergy-friendly version of this pudding (coming soon) for my son who can’t have chocolate, and I have to say it’s mighty tasty.  I actually prefer it over the chocolate, which causes my husband to seriously question my sanity.  I’ll tell ya, my husband and chocolate…get a room!    

Ingredients
-1 can full fat coconut milk (I prefer Native Forest, which has a BPA-free can or Natural Value, which is free of gums and preservatives).
-1/2 cup plain pumpkin puree
-3 tablespoons raw cacao (or more to taste)
-1 teaspoon vanilla
-2 tablespoons ground chia (I ground the seeds in a coffee grinder)
-3 to 4 tablespoons sweetener (I have used honey and maple syrup)
-1/2 ripe avocado (optional) for added nutrition  

How To
1.  Combine all ingredients in blender, high speed or otherwise
2.  Transfer to glass container and store in refrigerator
3.  Pudding will thicken as it cools

 Check out these links for more chocolate + pumpkin recipes 

Shared on: Fat Tuesday, Slightly Indulgent Tuesdays, Wellness Weekend, Pennywise Platter, Miz Helen’s Country Cottage, Traditional Tuesdays, The Healthy Home Economist, Ruth’s Real Food: 101, Real Food Wednesdays, Gluten-Free Wednesdays, Just Another Meatless Monday, Melt in your Mouth Mondays, Lunch Box Love Fridays, Midnight Manic Meatless Mondays, Lunch Box Love Fridays, Freaky Friday
Posted by Amber at 4:58 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, pudding, vegan.

13 Comments

  • HippyMa January 17, 2012 at 11:19 pm

    OMG – this would be great in a Gluten Free Pumpking Trifle!!!! use pumpkin bread, or pumpkin brownie, put a little pumpkin spice in the “cool whip” – So going to try this!!

    Reply
    • Amber January 18, 2012 at 4:13 am

      You’re making me drool all over my keyboard!!!

      Reply
  • Vicky January 17, 2012 at 11:23 pm

    This looks sooo good! What a fantastic dessert.

    Reply
    • Amber January 18, 2012 at 4:14 am

      Hi There Vicki. Thanks so much! Have a great rest of your week.

      Reply
  • [email protected] January 18, 2012 at 12:50 am

    Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
    http://realfoodforager.com/fat-tuesday-january-17-2012/

    Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
    http://realfoodforager.com/probiotic-food-challenge-linky/

    Reply
  • Laura January 19, 2012 at 7:37 am

    Chocolate and Pumpkin together are AMAZING! I am a big fan of homemade pudding. This recipe is making me hungry!

    Reply
  • Amber January 19, 2012 at 3:15 pm

    Hi Laura,

    Thanks! This recipe is so good…I already made three batches this week! The avocado gives it such a wonderful, creamy texture. 🙂

    Hugs,
    –Amber

    Reply
  • Leslie @ Real Food Freaks January 21, 2012 at 2:26 pm

    Yum! I make a similar chocolate pudding using avocado as well– so fast, so creamy and so good! I look forward to trying your version soon!

    Reply
    • Amber February 16, 2012 at 3:21 am

      Thanks Leslie! So awesome to hide all that nutrition in there…you honestly can’t tell!

      Have a great week.

      –Amber

      Reply
  • Miz Helen January 21, 2012 at 9:58 pm

    Hi Amber,
    If you put chocolate and pumpkin into a pudding for me that is a winner! I just love that combination. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Amber February 16, 2012 at 3:22 am

      Hello There Miz. Helen,

      Thank you for hosting!
      Looks like the chocolate/pumpkin combo is pretty popular!

      Hugs,
      –Amber

      Reply
  • Kammie @ Sensual Appeal September 22, 2012 at 2:52 pm

    Ahhhh this looks wonderful

    Reply
    • Amber August 23, 2013 at 3:10 am

      Thanks Kimmie! 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, November 22, 2011

Chocolate Pumpkin Ice Cream (dairy free, cane-sugar free, vegan)

I haven’t had “real” ice cream in oh…about 8 years.  I can’t even remember what the stuff tastes like, although when eating ice cream I do remember feeling thirsty and wanting french fries.  What’s that about?  I’m a salty-girl at heart really, not a dedicated sweet tooth like my husband.  I enjoy frozen treats, as does Scott, so we were very intrigued when we started seeing coconut ice cream on the shelves a few years back.  It was love at first bite for me and for the first time in years I was eating ice cream again – and delicious ice cream, ice cream that didn’t make me phlegmy, thirsty, or crave deep fried salty food (and hooray finally for a dairy free, soy free ice cream)!  It wasn’t long after that I started making my own here at home.  It’s ridiculously easy.  My final recipe in my chocolate + pumpkin series is a delicious, creamy chocolate pumpkin ice cream.  Enjoy.
Ingredients
-1 can full fat coconut milk (Native Forest is BPA free)
-1/2 cup plain pumpkin puree (I used the Cinderella variety)
-3 tablespoons raw cacao powder (or to taste…I liked it at 2 tablespoons, Scott, of course, needed one more tablespoon in there)
-1/4 cup Grade B maple syrup (or sweetener of choice and to taste)
-5 drops liquid stevia
-2 teaspoons cinnamon
-1 teaspoon vanilla 

How To
1. Blend all ingredients until creamy and well incorporated 
2. Immediately add to ice cream maker
3.  When the mixture is very thick (the consistency of frozen yogurt) transfer to freezer
4.  Freeze for a few hours before serving
5.  If serving the next day, don’t fret when you take the ice cream out of the freezer and it resembles a block of ice.  You’re okay. Allow ice cream to sit at room temperature for about 20 minutes, it will thicken up as it warms and will be super creamy and delicious
6.  Garnish with shredded coconut and cinnamon, or your favorite topping

Notes:
Below are other chocolate + pumpkin recipes you may enjoy 

Shared on: Slightly Indulgent Tuesdays & Traditional Tuesdays
Posted by Amber at 5:59 am

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free, ice cream, soy free, vegan.

2 Comments

  • Laura November 22, 2011 at 5:06 pm

    This looks fantastic! Chocolate and pumpkin-I bet it tastes out of this world.

    Reply
  • Amber November 22, 2011 at 5:30 pm

    Hi There Laura~

    I’m having lots of fun with these ingredients. I am very pleased with how the ice cream turned out! Very decadent. Have a great Thanksgiving.

    Be Well,
    –Amber

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Tuesday, November 15, 2011

Pumpkin-Spiced Chocolate Covered Pear with Toasted Pecans

Here we have #3 idea for combining pumpkin and chocolate.  So there isn’t any actual pumpkin in this one, but we do have pumpkin spice!  This is a super fun twist on your basic dark chocolate.  Husband loved it.  The spiced chocolate works well with the sweet, juicy pear and the toasted pecans provide a nutty crunch.  Really fun and easy dessert.  Also a great idea for a party.
Stayed tuned for the final pumpkin + chocolate recipe next week (just in time for Thanksgiving): 
chocolate pumpkin coconut ice cream!!

Ingredients
2-3 ripe organic pears (soft to touch but not mushy)
1 bar of the best chocolate on the planet
1 teaspoon pumpkin spice mix (or to taste)
1 cup chopped pecans, lightly toasted 

How To
*Wash and dry your beautiful pears 
*Heat chocolate bar on low over double boiler (if you don’t have one, it’s pretty easy to fashion a makeshift version with your everyday pots and saute pans)
*Add pumpkin spice mix to melted chocolate, stir and remove from heat
*Drizzle chocolate over half of pear
*Sprinkle on toasted pecans
*Set on cookie cooling rack 

Notes
*You can certainly add some sweetener to the chocolate.  We happen to like the dark chocolate flavor.  Adding a tablespoon of honey, agave, coconut sugar, etc., will give it a little sweet kick
Shared on: Slightly Indulgent Tuesdays
Posted by Amber at 5:24 pm

Labels: cane sugar free, chocolate + pumpkin, dairy free, dessert, gluten free.

Leave a Reply

Your email address will not be published. Required fields are marked *

Monday, November 7, 2011

Chocolate Pumpkin Brownies

Did I mention my husband is a HUGE chocoholic?  Well he is.  More than anyone I’ve ever met in my life.  And he likes the good stuff this man.  I’m not talking about a Hersey’s bar (although if you gave him one he would eat it).  My husband’s list of loves would probably go something like this: 1) his family, 2) the outdoors, 3) chocolate.  And if he was outdoors with his family eating chocolate he would probably explode (with joy).  So this chocolate series is dedicated to my sweet-teeth husband…and my daughter who is quickly following suit in the chocolate-loving department.
Here we have recipe #2 in the pumpkin + chocolate series.  I don’t know about you, but I like chewy brownies.  Not cake-like brownies.  I thought it would be a fun challenge to make these grain free.  So the trick here was to make a grain free brownie that didn’t crumble apart.  I’m pleased with the final product.  My husband LOVES this brownie, as does my daughter.  They both gave it a two-thumbs up, and that’s saying something from my chocolate connoisseurs.  How wonderful to make something so healthy and sinfully tasty for the ones I love.
(grain free, gluten free, dairy free, cane-sugar free, egg free, soy free, xanthan gum free) 

Ingredients
-2 cups raw almonds
-1 cup raw walnuts
-1/2 cup raw cacao powder
-1/4 cup coconut flour
-2 tablespoons arrowroot powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup pumpkin puree
-1/3 cup + 1 tablespoon grade B maple syrup (room temp)
-1/2 teaspoon liquid stevia (vanilla or cocoa flavor is nice)
-1 teaspoon vanilla
-1/4 cup applesauce (room temp)
-1 tablespoon ground chia seeds
-3 tablespoons water
-1/4 cup coconut oil – liquified
-1/4 cup non-dairy milk (or water)
-1/4 teaspoon ginger

How To
Preheat oven to 375

In a food processor:
1.  Add almonds and grind until fine and slightly moist
2.  Add walnuts to almonds and blend together until the nuts start to stick together a bit- test with fingers
3.  Add cacao powder, blend/pulse
4.  Add arrowroot, baking soda, ginger, coconut flour, and salt…
5.  Blend, blend, blend, pulse, pulse, pulse

In a separate bowl:
1.  Whisk together: pumpkin puree, maple syrup, vanilla, coconut oil, applesauce and milk (or water)
2.  In a separate small bowl stir together chia and water until thick then add to wet ingredients. mix
3.  Add dry ingredients from food processor into wet ingredients and mix
4.  Transfer batter to 8×8 baking dish
5.  You can either line the 8×8 baking dish with parchment paper or spray oil and dust with coconut flour.  I used oil & flour.
6.  Bake 30 minutes or until sides start to harden and crisp up

Notes
*The middle will be moist, but will firm up as it cools, but overall stays rather moist.
*I would wait several hours before cutting into the brownies (if you can) or wait until the next day (yeah right).
*Top with melted chocolate (I melted 1/2 of this chocolate bar with 1/2 teaspoon pumpkin pie spice)

Shared on: slightly Indulgent Tuesdays,  
Gluten Free Wednesdays, Week 5 of Home for the Holidays: Gluten Free Style,  Fat Tuesday, Whole Food Wednesdays, GFE’s Virtual Support Group, Fresh Bites Friday, Freaky Friday, Fight Back Friday, Friday Food, Pot Luck Party Fridays, Feed Your Soul Friday, Superfood Sunday 
Posted by Amber at 3:17 pm

Labels: chocolate, chocolate + pumpkin, dessert, egg free, grain free, Paleo, vegan.

23 Comments

  • The Cyclist's Wife November 7, 2011 at 11:01 pm

    Yum. That looks moist & delicious…AND chocolaty!!!

    Reply
  • Amber November 8, 2011 at 1:00 am

    Thanks Sara! It is very moist indeed. Scott is crazy about this brownie, so I knew it was a winner. 🙂

    Be Well,
    –Amber

    Reply
  •  Curly J November 8, 2011 at 6:42 pm

    OMG! I’m bookmarking this and making it this weekend! I love that it’s xathan gum (spelling?) free… I’ve heard mixed stories about that stuff. Thanks for posting!

    Oh and I’m your newest follower too! 🙂

    Reply
  • Amber November 8, 2011 at 9:35 pm

    Hi There Curly J~

    Thank you for your comment and please let me know how they turn out! They were a hit in my house. About 3 days later they started to resemble fudge. Crazy good. There is definitely a nutty texture to these, but overall they really worked. Good luck!

    And, about the xanthan gum…
    Xanthan gum is considered “safe” although it hasn’t been extensively tested. I’ve read that people with corn allergies might be allergic and therefore can cause very uncomfortable symptoms. As a rule I try and use only whole foods when cooking and find it fun and challenging to find alternatives. I do use xanthan gum once in a while because it is very good at its job, but try and find other things that work well too. I don’t like feeling too dependent on any one ingredient. 🙂

    Have a beautiful, health-full day.

    Be Well,
    –Amber

    Reply
  • Tessa November 9, 2011 at 4:55 pm

    I have printed this recipe and plan on making them, yum! I can handle guar gum better than xanthum gum (it’s a 1/3 of the cost too). Xanthum gum IS derived from corn:like so many other things today, so people who are very sensitive to corn should avoid it. Thanks Amber!

    Reply
  • Amber November 10, 2011 at 6:18 am

    Hi There Tessa,

    Thank you for your comment and valuable information regarding xanthan gum. This is the power of blogging right! Very informative, specific information that is extremely helpful to readers. Good stuff.

    And Tessa, I made your kale chips tonight. WOW! Big hit. I took some pics (even a little video of my daughter) eating them. She really likes kale and thought these were just so fun and yummy. I will be posting this soon. Thanks for the great recipe!

    Be Well,
    –Amber

    Reply
  • Tessa November 16, 2011 at 10:58 pm

    I made these today, yum!! I decided to cut out the milk and use more pumpkin instead, added a bit more cocoa powder (2-3 tablespoons) to make REALLY chocolatey! Also, I didn’t have any walnuts, so I used pecans instead and was out of arrowroot so used tapioca starch. Fudgey, chocolaty goodness! I am so glad you guys enjoyed the kale chips…i wish MY kids liked kale in OTHER forms too!

    [email protected]

    Reply
  • Amber November 17, 2011 at 2:01 am

    Hi There Tessa~

    I love it! I love hearing how different ingredients work in recipes. What great information for someone who wants to make a change, but not quite sure what will work or substitute. Excellent information!

    I agree they are very fudgey! Pretty great for a grain-free brownie! I will be adding your kale chip recipe to my monthly round-up…they were a hit!

    Food for thought…I bet you could hide some kale in this brownie! 🙂

    Be Well,
    –Amber

    Reply
  • Tessa November 17, 2011 at 2:24 am

    I always hide pureed spinach in chocolate things…much to my husbands chagrin!

    Reply
  • Amber November 17, 2011 at 3:33 am

    You make me laugh!

    Reply
  • Linda December 6, 2011 at 11:56 pm

    This looks wonderful, and I love all the ingredients! Thanks for sharing it a Gluten-Free Wednesdays.

    Reply
  • Amber December 7, 2011 at 3:10 am

    Thanks Linda!

    Reply
  • Jen May 4, 2012 at 12:46 pm

    This looks yummy. If I can get my hands on a pumpkin or squash I am going to try and make this. Thanks for sharing!

    Reply
  • Nancy May 5, 2012 at 2:56 am

    This looks amazing. Is there a substitute for the agave syrup for those of us avoiding it?

    Reply
    • Amber May 5, 2012 at 3:03 am

      Hi There Nancy,

      I think maple syrup (Grade B) would be an excellent substitute – I love this with chocolate. Honey and stevia would also work. I would do equal parts with the honey, 1/3 cup maple syrup, or 30-40 drop stevia (NuNaturals makes a cocoa liquid stevia that would work great).

      Hope this helps!

      Be Well,
      –Amber

      Reply
  • joyfulltiredmom October 20, 2012 at 9:44 pm

    Your directions omit the coconut flour listed in the dry ingredients. I assume it’s added with the cocoa powder. Can’t believe I’m the first one to notice since the recipe was posted long ago. I’ll let you know how it works!

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Made the change…my apologies! 🙂

      Reply
  • joyfulltiredmom October 20, 2012 at 9:52 pm

    Also your directions call for agave and your ingredient list says maple syrup with stevia. Hmmmmm. Guess I’ll just do a little of both and see what I make.

    Reply
    • Amber October 26, 2012 at 11:25 pm

      Oh geez…hello Amber! I’m so sorry. Overall, my recipes aren’t this confusing…I promise. But this is me attempting to bake, right. As mentioned in the next comment, I did make the recipe several times before sharing but my apologies for the wacky directions. And thanks for letting me know. 🙂

      Reply
  • joyfulltiredmom October 26, 2012 at 8:05 pm

    These turned out okay. Not at all superfudgy like you mentioned; crumbly but still moist. Kids like them and it wasn’t too difficult, just confusing comparing your ingredient list with your directions.
    Thanks for sharing and giving me a good starting place for a new recipe.

    Reply
    • Amber October 26, 2012 at 11:13 pm

      Hi There,

      Thanks for your feedback. Sorry about the confusion! I went back and made a few changes. Arg…that’s so frustrating and one of my big pet peeves on other food blogs (an inadequate recipe and directions).

      So when I first made these I was using agave, but I have since stopped using this sweetener and changed to maple syrup…and of course didn’t make the change. I tried to make this user friendly for folks that don’t like to buy packaged almond flour. But have noticed that use of raw almonds is tricky, as the texture and final product really depends on how they are originally ground – for example, using room temp nuts vs. cold nuts. And the duration of the blend will affect the texture. Needless to say, I need to make these again with store-bought almond flour (Bob’s) to see if it changes the final product.

      Originally, I did make these many times and felt confident sharing the recipe (I never share a recipe unless I’ve tested at least 3 times). I agree that they are not fudgy, rather, I like that they are not cakey. I’ve been meaning to do another grain/egg/cane-sugar/gluten/dairy/gum free brownie recipe, but I’m not much of a sweet tooth, so there’s not much motivation. I would rather roast a chicken (ha ha, how weird am I). 🙂

      Grain free baking can be tough, but I won’t give up…it’s a fun challenge. And I’m certainly no expert. Please share your variations if you make a similar recipe.

      Thanks again for your feedback. It’s much appreciated.

      Have a great weekend.

      Be Well,
      –Amber

      Reply
  • Leapchen February 27, 2013 at 8:17 pm

    Hi,

    We can’t have nuts, can we use coconut flour and how much would you say?

    Reply
  • Amber March 1, 2013 at 4:52 am

    Hi There Leapchen,

    I’m sorry to say, but this recipe was designed specifically around the nut base. Coconut flour is a whole different beast in baking. This would just crumble apart if you used coconut flour in place of the nuts, especially without any eggs. There are many nut free brownie recipes out there. You could also use a whole grain base instead of flour, but you would have to increase the starch. Overall, you will have to do some experimentation. Sorry I don’t have an easy answer for you. My advice is to search the internet for a nut-free, vegan brownie recipe. But you might find the recipe below to your liking. It’s A GAPS brownie recipe and uses just a touch of coconut flour. But it might work well for you:

    https://thetastyalternative.com/2012/09/guest-post-from-caroline-at-gustsy-gaps.html

    Good luck!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Wednesday, November 2, 2011

Chocolate Pumpkin Hemp Smoothie

I know, pumpkin and chocolate?  Sounds sort of strange.  But the key here is to get all those wonderful health benefits from that beautiful orange squash right?  And we all know chocolate makes everything taste decadent.  I enjoyed this rich and creamy smoothie…and yes, it’s still warm, warm here in Northern California (80s). So a smoothie with fall flair really fit the bill today.

This is post #1 in my chocolate + pumpkin series.  Stay tuned for the following recipes:

~Pumpkin brownies 
~Pumpkin spiced chocolate covered pears
~Pumpkin chocolate ice cream

Chocolate Pumpkin Hemp Smoothie


Ingredients:
-1/4 cup homemade plain pumpkin puree (I used the Cinderella variety)
-4 cubes frozen hemp milk from this hemp milk recipe
-1 cup hemp milk 
-3 tablespoons honey (vegans use maple syrup) 
-2 tablespoon raw cacao powder (or to taste)
-1/2 teaspoon vanilla
-1/4 teaspoon cinnamon or pumpkin pie spice 

How To:
1.  Combine ingredients in blender until smooth

Notes:
*You can obviously use any dairy free milk
*Frozen banana would taste great 

Shared on Slightly Indulgent Tuesdays
Posted by Amber at 11:55 pm

Labels: beverages, chocolate + pumpkin, fall cuisine, nut free, smoothie.

6 Comments

  •  Curly J November 3, 2011 at 6:58 am

    Hi! I just came across your blog through Slightly Indulgent Tuesday. Once I saw your eczema tag, you drew me in like a flash! I’m in the middle of doing an elimination diet right now and trying to figure out what other triggers there could possibly be. It’s super frustrating but reading your story about your son is highly motivating!! And your homemade lotion.. WOW! I know the struggle of trying to find a healthy moisturizing cream and its amazingly difficult. Not to mention all the steroid creams from the doctor. Ugh. Anyways, I just wanted to thankyou for your post and for sharing!

    Reply
  • Amber November 3, 2011 at 8:16 pm

    Hello Curly J~

    Thank you for your comment. It’s very nice to meet you. Please let me know how your elimination diet goes and if you make any good connections to food and the inflammation. It’s a big undertaking and how wonderful that you are doing this for your child. Good for you! I’ll be posting another eczema lotion here in the next couple of weeks. This the next one will contain the same ingredients as the last, but I’m adding coconut oil and colloidial oatmeal, so stayed tuned for that. And again, good luck on your journey.

    Be Well,
    –Amber

    Reply
  • Tessa Domestic Diva March 6, 2012 at 4:21 am

    One of my favorites, I will be featuring this smoothie recipe in my post, “10 Super Smoothies”, fyi! thank you!

    Reply
  • Amber March 6, 2012 at 4:44 am

    Thanks Tessa! Can’t wait to see your post. I know they’ll all be super healthy..and delicious! 🙂

    Reply
  • Tessa Domestic Diva October 17, 2012 at 4:16 pm

    Breakfast this morn, an oldie but a goodie! We added sunflower seed butter this morning and some frozen banana too!

    Reply
  • Candida Diet, sugar-free, grain-free, gluten-free, vegan raw Nutty-Roons Recipe | Ricki Heller April 8, 2014 at 3:30 am

    […] and gardening tips. I always find something interesting there! Some of my favorite recipes are the Chocolate Pumpkin Hemp Smoothie, Raw Strawberry Chocolate Cereal, Kalamata Olive White Bean Dip and the Radicchio Salad with Warm […]

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *