Mini Nutty Peanut Butter Cups

Equipment Needed:

  • (1) Mini Muffin Pan (or Regular Muffin Pan)
  • (1) Parchment Paper
  • (1) Medium Mixing Bowl

Ingredients:

  • 1 Cup Dark Chocolate Chips
  • 3 Tbsp + 1 Tsp Creamy Natural Peanut Butter
  • ½ Cup Pepitas (Shelled Pumpkin Seeds)
  • ¼ Cup Raw Walnuts
  • 2 Tbsp Coconut Sugar
  • ⅓ Cup Maple Syrup
  • 1.25 Tbsp Coconut Oil (Unrefined)
  • 1 Tsp Vanilla Extract
  • Flaky Sea Salt for Sprinkling

Entree Directions:

Line a mini muffin pan with 24 liners.

Melt 1 ¼ cups dark chocolate chips (you can do this in the microwave on 30 second intervals).

Drop 1 tsp of chocolate into each liner. Use the back of your spoon to brush the melted chocolate up the sides of the liner. Place in the freezer for 10 minutes.

Once the chocolate is firm, add a tsp of creamy peanut butter to each cup. Return to the freezer while you make the pumpkin seed candy.

Heat a large skillet over medium-high heat. Add pepitas and toast, stirring occasionally until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.

Place coconut sugar and honey in a saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add the pepitas + walnuts and continue cooking for 3-4 minutes.

Remove from heat and stir in coconut oil and vanilla extract. Allow the mixture to cool 3-4 minutes.

Grab the chocolate cups and divide the candy among 24 cups. Work quickly!

Once all cups are filled, melt the remaining chocolate chips, then cover the candy with chocolate. Smooth with spoon and sprinkle with flaky sea salt.

Place in the fridge for about 20 minutes or until chocolate is firm.

Pumpkin Pie Parfaits with Coconut Whipped Cream

Equipment Needed

  • (1) Medium Sized Mixing Bowl
  • (1) Electric Beaters (if Not Using Canned Coconut Whipped Cream)
  • (1) Can Opener
  • (2) Tall Drinking Glasses

Ingredients

  • ¼ Tbsp Ground Flax Seed Meal

  • ¼ Can Pure Pumpkin Puree

  • 1 Tbsp Maple Syrup

  • ¼ Tsp Ceylon Cinnamon

  • ⅛ Tsp Nutmeg

  • 1 Pinch Ground Cloves

  • 1 Pinch Flaky Sea Salt

  • ½ Tsp Orange Zest

  • Coconut Whipped Cream or

  • ½ Can Coconut Milk

  • ¼ Tsp Vanilla Extract

  • 1 Tbsp Maple Syrup

Directions

In a medium mixing bowl, combine pumpkin puree, maple syrup, cinnamon, nutmeg, ground cloves and salt. Whisk thoroughly until smooth. Add orange zest. Whisk vigorously for 1-2 minutes until evenly distributed. Refrigerate overnight.

The next day, place the freezer-safe mixing bowl in the freezer for about 20 minutes.

If using canned coconut milk, skip this next step. Open the cans of coconut milk. Scoop out the coconut solids and add to the mixing bowl. Set aside any remaining liquid. Using electric beaters, beat the coconut cream on medium-high speed. It should take 1-2 minutes to fluff up. Add the vanilla extract and maple syrup, to taste. Beat for another 30 seconds to incorporate.

Remove the pumpkin mixture from the fridge and whisk for 1 minute to fluff up. Take a quarter of the whipped cream and add it to the chilled pumpkin mixture. Fold in gently to incorporate.

To assemble, alternate layers between pumpkin and whipped cream. Serve immediately.

Cherry Chip Cookies

Equipment Needed:

  • (1) Mixing Bowl
  • (1) Medium Bowl
  • (1) Cookie Sheet

Ingredients:

  • 2 Tbsp Unrefined Coconut Oil
  • 4 Drops Liquid Stevia
  • 1 Tbsp Orange Zest
  • 2 Tsp Vanilla Extract
  • 2 Eggs
  • 3/4 Cups Pamela’s Baking & Pancake Mix
  • ⅛ Tsp Sea Salt (Flaky)
  • ½ Cup Dried Cherries
  • ¼ Cup Dark Chocolate Chips
  • ½ Cup Shredded Unsweetened Coconut

Entree Directions:

Preheat the oven to 350 degrees F.

In a bowl of stand mixer or large mixing bowl, combine barely melted coconut oil and stevia until thick and creamy, then add orange zest, vanilla extract and egg. Mix well. Combine Baking & Pancake Mix with sea salt and add to bowl along with cherries and coconut. Mix until dough comes together.

Form into balls and bake 10 – 12 minutes or until golden.