Hurray for Fall and Pumpkin Spice and Everything Nice! These easy Pumpkin Donut Holes are a nice treat to enjoy with hot coffee or tea on these cool fall mornings.
1/2 cup organic pumpkin puree
4 large eggs
1/2 cup Pure Maple Syrup
7 Tbsp. butter or coconut oil; melted
2 tsp. vanilla extract
3/4 cup almond flour
1/2 cup coconut flour
1/3 cup coconut sugar
3 tsp. pumpkin spice
2 tsp. ground cinnamon
1 1/4 tsp. baking soda
1/4 tsp. sea salt
Preheat oven to 350 degrees F.
Line a muffin tin with 12 cupcake liners or a mini tin (for munchkin size) with 24 liners.
In a large mixing bowl, combine all of the DRY ingredients.
In a separate mixing bowl, combine all of the wet ingredients listed. Mix well.
Now add the wet mixture to the dry mixture and combine until evenly mixed.
Pour batter evenly into lined muffin tin.
Bake for approximately 10-14 minutes (depending on your oven). Toothpick inserted into centers should come out clean.
Allow to cool for at least 1 hour.
When ready to serve, combine extra ground cinnamon and coconut sugar in a small bowl. Peel donuts from cupcake holders and roll into the cinnamon mixture until covered. (You may also just leave the cupcake liners on)
Eat & enjoy!
*Note, these are best kept for up to 2 days. Try storing in a container with a paper towel to help absorb excess moisture. “Redust” with cinnamon coating if needed before reserving.
These SWEET, creamy desserts are free of refined white sugar, flour, trans fat, and rancid vegetable oils. Made completely from whole food ingredients and topped with fresh berries, this no-bake treat is a perfect, EASY to make treat for any gathering this Spring! If you do not have a mini-cupcake tin, you can also make this into a cake using a round cake pan. Enjoy 🙂
10 large Dates, pitted
10 Strawberries, large
1 can full-fat Coconut milk
3 tbsp Honey
1 1/4 cup Shredded Coconut
2 Tbsp. Gelatin ( I use Great Lakes)
Place can of coconut milk in refrigerator for a few hours or overnight
Soak the dates in a glass of water while gathering other ingredients.
Add the shredded coconut to a high speed blender or food processor and process it until the coconut begins to stick together.
One at a time, add the dates (drained) to blender/food processor. Process until the dates are well chopped and a paste is formed with coconut.
Press coconut/date paste into bottom and sides of cupcake tin. If not sticky enough, you may have added too much coconut and not enough dates. Try processing again with more dates or add little bit of honey.
Remove can of coconut milk from the refrigerator. Scoop the solidified cream off the top and put into blender.
Pour the remaining liquid from the can into a saucepan. Add in gelatin, and heat over low to medium heat, stirring constantly until the gelatin is well dissolved.
Add the honey to the warm mixture and stir until completely incorporated.
Now add this mixture to the blender, along with fresh chopped strawberries and the coconut cream. Blend until smooth.
Pour the filling mixture into the prepared crusts. Top with additional fresh berries.
Place in refrigerator until set. (At least 1-2 hours). I let it set overnight!