Sentences with phrase «pumpkin almond butter cups»

More importantly, these: dark chocolate pumpkin almond butter cups because fall... and pumpkin will find its way into almost anything for the next two months.

Stop just stop, these pumpkin almond butter cups honestly have my mouth watering!

OH MY GOD... you did naaaaht just «Pumpkin almond butter cup - me»?!

Not exact matches

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Ingredients: 100 grams (1 cup) whole oats 25 grams (1/4 cup) toasted pumpkin seeds 25 grams (1/4 cup) toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2 tsp.

COOKIES: 3 tbsp pumpkin puree (or similar substitute) 3 tbsp softened vegan butter or coconut oil 1/4 cup almond butter 1/2 cane sugar 3 tbsp liquid sweetener, such as molasses or maple syrup 1 1/2 flour 1/2 tsp baking soda 1/4 ground ginger 1/2 tsp ground cinnamon

1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

I thought about some kind of almond butter pumpkin chocolate cups.

-LSB-...] or other nuts — walnuts, pecans, etc. 6 tablespoons almond butter or other nut / seed butter (pumpkin seed butter would work great here) 2 tablespoons ghee at room temperature or coconut oil, melted 1/4 cup honey -LSB-...]

Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots — ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon each clove 1/8 teaspoon nutmeg

2 sticks (1 cup) vegan butter 1 cup sugar (vegan, evaporated cane juice) 1 cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2 cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3 cups rolled oats 3/4 cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2 cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4 cup shredded, unsweetened coconut Optional: 1/2 cup raisins

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

1 1/4 cup of oats 1/2 cup of ground almonds 1/2 cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds + 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped

Nonstick cooking spray 1/2 cup pecan halves 1/2 cup dried apricots, roughly chopped 1/2 cup dried sour cherries 1/2 cup pumpkin seeds 1/2 cup ground almonds 1/4 cup sesame seeds 2-1/4 cups old - fashioned oats 1-1/4 teaspoon ground cinnamon Pinch of salt 3/4 stick unsalted butter 3/4 cup honey 1/2 cup granulated sugar

This no - bake vegan peanut butter cup - inspired recipe has a homemade pumpkin almond butter filling that tastes like caramel.

For cake 2 cups all - purpose flour plus more for pan 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/2 cup almonds, chopped 3/4 cup granulated sugar 1/2 cup light brown sugar, packed 1 stick (4 ounces) unsalted butter, melted, plus softened butter for pan 1 - 15 ounce can pumpkin puree 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 large eggs

I made these but I used a variety of seeds (sesame, pumpkin, sunflower) instead of the pecans, along with 1/4 cup shredded coconut, I used Mayvers peanut & cacoa (2 ingredient spread) instead of almond butter which is an Australian product and they were really delicious.

In a separate bowl, combine 1 cup pumpkin puree, 1/4 cup brown sugar, 2 tbsp apple butter, almond milk, and 1/4 cup melted coconut oil and stir until well incorporated.

Yields: one 9 × 5 loaf for the dough: 2 tbsp extra-virgin, unrefined coconut butter 1/3 cup unsweetened almond milk 1/3 cup pumpkin puree 1/4 cup brown sugar 1 package instant dry yeast 1 cup all - purpose white flour 1 cup white whole wheat flour 1 tsp pumpkin spice mix 1/2 tsp salt for the filling: 2 tbsp extra-virgin, unrefined coconut butter 1/4 cup brown sugar 1/4 cup roughly chopped walnuts 1/2 cup sweetened shredded coconut In a medium cup, microwave the almond milk and coconut butter -LCB- for the dough -RCB- until warm to the touch.

super butter 1 cup raw almonds 1/2 cup raw cashews 15 raw brazil nuts 1/4 cup raw pepitas (hulled pumpkin seeds) salt to taste 1 to 2 tablespoons chia seeds

I was also a little shy of a half cup of almond butter so I ground some roasted almonds in food processor then dumped into that the eggs, the rest of the almond butter and used my homemade pumpkin pie spices (1 tsp) and about a half teaspoon of ginger.

SNACKS: 88 healthy snacks under 100kcal 100 % real fruit roll ups almond butter protein bars almond clif bars almond joy cookies almond joy energy bites almond joys apple cupcakes apple pie larabars apples peanut butter slices banana bites banana bread larabar bites banana chocolate chip donuts bbq roasted chickpeas berry oat cups candied pecans caramel chews caramel popcorn cauliflower popcorn chocolate bar chocolate chip balls chocolate chip cookie dough larabars chocolate chip cookies chocolate larabars cinnamon fruit kebobs cinnamon raisin peanut butter oat bran muffins clean eating peanut butter cups clean eating samoas coconut chocolate chip cookies coconut chocolate date cups coconut cream larabars coconut date bars coconut strawberry muffins cranberry coconut donuts cranberry filled ginger bread muffins cranberry pistachio energy bites cranberry thumbprint cookies crunchy granola bars dark chocolate covered coconut almond granola bars eggplant chips frozen banana bites frozen fruit pops frozen yogurt blackberries frozen yogurt strawberriesfruity fun skewers ginger bread granola bars gluten free coconut cookies gluten free snickerdoodles grain free blondies grain free energy bites healthy chocolate chip cookies healthy coconut banana bread healthy ginger bread cookies healthy oatmeal cookies healthy peanut butter cookies healthy peanut butter oatmeal cookies healthy sugar cookies high protein energy bites homemade cliff bars kettle corn key lime larabars kind bars maple cinnamon roasted chickpeas meringue cookies mexican hot chocolate snickerdoodles no bake healthy protein bars no bake nutella protein cookies nutella thumbprint cookies oatmeal, raisin, peanut butter balls peanut butter banana muffins peanut butter chocolate chip donuts peanut butter chocolate chip larabars peanut butter cookie dough bites peanut butter cookies peanut butter cups peanut butter granola bars pizza roll ups pumpkin seed power bars raw vegan peanut butter cups roasted chick peas skinny coconut cupcakes strawberry and mango fruit roll up tropical popsicles vanilla bean cherry chocolate granola bars vegan and gluten free quinoa and cranberry energy bars

Ingredients: 1 Cup Almond Flour 2 Large Eggs 3 Tbsp Butter (melted) 2 Tbsp Pumpkin Pie Spice 2 Tbsp Erythritol 1 Tsp Vanilla 1/4 Tsp Cinnamon 1/4 Tsp Baking Soda... Read More

The colour when blended with avocado should be quite dark, taking over the green of the avocado)-- Maple Syrup, 1 cup (adjust quantity to your preferred level of sweetness but you should not taste the avocado, just benefit from its creamy texture which serves as the dairy replacement in this tart)-- Natural almond butter, 1 / 4th cup (if allergic to nuts - use tahini / sunflower seed or pumpkin seed butter)

morning of 1/4 cup nut milk 1/4 cup pumpkin puree 1 tablespoon almond butter 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger

5 eggs 1/2 cup almond milk or coconut milk 3/4 cup pureed pumpkin 1/4 cup melted coconut oil or butter 1 TBSP.

1/2 cup to 1 cup nut butter, such as cashew or almond 1 cup pumpkin puree 1 or 2 large eggs, or equivalent 1/2 cup honey 1 tsp.

/ 1 cup cultured, low - fat buttermilk (you may also use non-fat Greek or Icelandic yogurt, both of which will add more protein than the buttermilk); if you don't eat dairy, you can try almond milk or another non-dairy milk or yogurt) * 1 large egg * 66 g / 4 tablespoons Nuts»n More Pumpkin Spice peanut spread or any all - natural peanut butter or almond butter (or a combination of the two), warmed in the microwave, then stirred, so it is very smooth * 2 tablespoons butter

Very Strawberry Cupcakes White Chocolate Cupcakes with White Chocolate Cream Cheese Frosting Cookies / Bars 5 Minute Pumpkin Swirl Brownies After Eight Double Chocolate Brownies Almond Joy Cookies Apricot Walnut Bars Big Fat Chocolate Chunk Cookies Blondies Brown Sugar Chocolate Chip Cookies Buttered Popcorn Cookies Butterscotch Blondies Butterscotch Oatmeal Cookies Cake Batter Blondies Cake Batter Crispy Treats Cappuccino Brownies Chinese Almond Cookies Chocolate Chip Cookie Pretzel Bars Chocolate Peanut Butter Blossoms Chocolate Peanut Butter Krispy Treats Cinnamon Chip Snickerdoodles Cranberry Pistachio Biscotti Crunchy Toffee Brownies Easy No Bake Peanut Butter Bars Eggnog Cookies Fudgy Brownies with Cookie Butter Frosting Gingersnap Cookies Gooey S'mores Cookies Hidden Kisses Italian Knot Cookies Italian Walnut Crescent Cookies Key Lime Squares Lemon Bars Lemonade Sugar Cookies Lemon - Blueberry Crumb Bars Mascarpone Swirled Brownies Melomakarona Mini Pecan Pies Mint Chocolate Chip Cookies Mint Oreo Cookies Mocha Chocolate Morsel Cookies Monster Cookies Nutella Cheesecake Brownies Oatmeal Chocolate Chip Cookies Ovaltine Brownies Patriotic Vanilla Bean Rice Krispie Treats Peanut Butter Cup Cookies Peanut Butter M&M Cookies Peeps Candy Bars Pignoli Cookies Play Date Brownies Pumpkin Butterscotch Cookies Pumpkin Roll Bars Pumpkin Whoopie Pies Rainbow Cookies Raspberry Streusel Bars Red Velvet White Chocolate Chip Cookies Regina Cookies Ricotta Cookies Samoas Bars S'mores Bars S'mores Brownies Sparkling Butter Toffee Cookies Sparkly Cinnamon Coins Super Bowl Cookies (aka Black & White Cookies in Disguise) Surprise Bars Thumbprint Cookies Toffee Chocolate Chip Oatmeal Cookies Walnut Cappuccino Biscotti White Chocolate Chip Cranberry Oatmeal Cookies White Chocolate Pumpkin Blondies White Chocolate Pumpkin Spice Cookies

1 1/2 cups almonds (substitute walnuts or pecans) 1/2 cup pumpkin seeds Pinch sea salt 1 cup pitted Medjool dates 2 - 3 Tablespoons fresh lemon juice 1 teaspoon vanilla powder (or vanilla extract) Zest of 1 lemon 1 cup coconut butter, softened Shredded, unsweetened coconut for garnish

1/2 cup pitted Medjool dates 1 cup whole raw almonds 1/2 cup whole oats 1/2 cup pumpkin seeds 1/2 cup raisins 1/3 cup almond butter 1/4 cup liquid coconut oil 1 Tablespoon vanilla extract 1 teaspoon cinnamon pinch sea salt

Almost raw chocolate chunk cashew bites (GF) Bite size brownies Brownie cakes with chocolate coconut frosting Chocolate chunk almond butter blondies Chocolate chunk cookie bars Chocolate - studded coconut oil brownies (GFO) Double chocolate raspberry brownies Pumpkin chocolate chip cookie bars Raw brownie bites (GF) Raw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownies

Dessert, Sweets & Ice Cream Ice cream w. cherries cheesecake flavour Raw pies with ricotta cream & fresh berries Fruit salad in lemon cream and chocolate chunks Ice cream cake topped w. avocado chocolate mousse Chocolate & date truffles Marzipan and chocolate sweets Buttermilk bowl with rhubarb syrup (koldskål) Almond biscuits w. rhubarb ice cream Creamy cottage cheese and spelt dessert Watermelon, strawberries & coconut popsicles w. white chocolate & liquorice coating Buttermilk and lemon mousse with fresh strawberries Tofu chocolate mousse with ginger and orange Ginger apples with lemon cream Chocolate and coconut cups with hazelnut butter Pumpkin pie ice cream Raw carrot cake cookie dough bites Coconut macaroons with chocolate, ginger and pistachio Creamed coconut bombs in rainbow colours Cocoa & cashew bars Caramelized banana & coconut ice cream popsicle FroYo gone bananas — vegan and all natural banana ice cream Edible gifts — date truffles with colourful coating Banana ice cream sandwiches in different flavours Baked Christmas Apples filled with pistachio and date «marcipan»

almond chocolate cookies beetroot chocolate cake chocolate brownies chocolate peanut butter cups chocolate peanut butter pudding chocolate souffle with coconut whipped cream chocolate swirl croissants cinnamon dots coconut cake coconut muffins coconut - mango uncheesecake Greek twisted pumpkin pie easy baked doughnuts ekmek kataifi low - fat apple muffins milkpie new year's cake orange chocochips muffins raw vegan cheesecake red velvet cupcakes vanilla pumpkin pie yo frooties

1/3 cup organic rolled oats 2/3 cup purified water 5 - 6 tbsp almond milk 1 tbsp coconut oil 1 banana, sliced 1 tbsp almond or hazelnut butter Desiccated coconut Hemp powder Maca powder Handful blueberries Pumpkin seeds Acacia honey or maple (optional)

Flax Banana Pumpkin Muffins Diaper - bag Snacks — there are some great «convenience health foods» which are easy to pack and provide the basis of healthy snacks for your baby • Blueberries and cheerios trail mix • Berry and cinnamon baked chickpea trail mix • Individual hummus cups (Tribe brand — I find them at Costco) with crackers • Almond butter squeeze packs with apple slices, banana or crackers •

1 cup of almond milk 3/4 cup of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower butter -RCB- a heavy dash of cinnamon and nutmeg a bit of himalayan pink salt -LCB- I wouldn't include that much of this because you can taste the saltiness -RCB-

Ingredients 2 cups whole grain cereal (flakes or squares)- lightly crushed 2 cups whole oats 1/2 cup pumpkin seeds 1/2 cup sunflower seeds 1/2 cup dried dates - chopped 1/2 cup raisins - chopped 1/3 cup almond nut butter 1/3 cup molasses 1...

1/2 cup rolled oats 2 tablespoons ground flaxseed 1 medium ripe banana 1/4 cup almond butter ⅛ cup raw honey 1 pastured egg 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 cup carrots - grated 1 medium apple - grated 1/2 cup chopped walnuts (plus extra to garnish) pinch of pink himalayan salt

● 1/2 cup rolled oats, gluten - free ● 1 tbsp chia seeds ● 1 tbsp Pumpkin Spice Emulsified MCT oil ● 3/4 cup unsweetened almond milk ● 1/4 cup Greek yogurt, full fat ● 1 tbsp Trilogy Walnut Almond Cashew butter (or almond butter) ● 1/2 tsp ground cinnamon ● 1 tsp raw unfiltered honey ● 1 pear *, cored & chopped ● 1/4 cup pecans * Apple works well heralmond milk ● 1/4 cup Greek yogurt, full fat ● 1 tbsp Trilogy Walnut Almond Cashew butter (or almond butter) ● 1/2 tsp ground cinnamon ● 1 tsp raw unfiltered honey ● 1 pear *, cored & chopped ● 1/4 cup pecans * Apple works well herAlmond Cashew butter (or almond butter) ● 1/2 tsp ground cinnamon ● 1 tsp raw unfiltered honey ● 1 pear *, cored & chopped ● 1/4 cup pecans * Apple works well heralmond butter) ● 1/2 tsp ground cinnamon ● 1 tsp raw unfiltered honey ● 1 pear *, cored & chopped ● 1/4 cup pecans * Apple works well here too.

* 6 Tablespoons butter, divided * 2-1/2 cups gluten - free oats * 1-1/2 teaspoons ground cinnamon * 1/2 teaspoon ground ginger * 1/2 teaspoon ground nutmeg * 1/8 teaspoon ground cloves * 1/2 teaspoon salt * 1/3 cup pumpkin puree * 1/3 cup honey * 1/4 cup brown sugar * 1 teaspoon vanilla extract * 1 cup chopped almonds or pecans

After having realized how easy it was to make these Pumpkin Pie Spice Almond Butter Cups a couple of weeks ago, I couldn't resist going for round 2, only this time, testing a more traditional peanut butteButter Cups a couple of weeks ago, I couldn't resist going for round 2, only this time, testing a more traditional peanut butterbutter cup.

Pumpkin Pie Emulsified MCT Oil (EMCT) ● 1/2 cup Trilogy Walnut Almond Cashew Butter ● 1/2 cup pumpkin puree * ● 1/4 cup raw, unfiltered honey ●Pumpkin Pie Emulsified MCT Oil (EMCT) ● 1/2 cup Trilogy Walnut Almond Cashew Butter ● 1/2 cup pumpkin puree * ● 1/4 cup raw, unfiltered honey ●pumpkin puree * ● 1/4 cup raw, unfiltered honey ● 1 tsp.

In a large, bowl whisk together: 1/2 cup creamy almond butter 1/2 cup pumpkin puree 1/3 cup maple syrup 2 large eggs, slightly beaten

Original recipe is as follows: 1 c rolled oats, 1 c Rice Chex, 2 Tbsp chia seeds, 2 Tbsp hemp hearts, 1/4 cup pumpkin seeds, 1/4 cup chopped almonds, 1/2 cup peanut butter, 1/3 cup honey, 2 Tbsp chocolate chips.

Almost raw chocolate chunk cashew bites (GF) Bite size brownies Brownie cakes with chocolate coconut frosting Chocolate chunk almond butter blondies Chocolate chunk cookie bars Chocolate - studded coconut oil brownies (GFO) Double chocolate raspberry brownies Pumpkin chocolate chip cookie bars Raw brownie bites (GF) Raw citrus cream cakes (GF) Raw coconut cacao brownies (GF) Raw tahini brownie bites (GF) S'mores cups Speculoos swirl brownies

For the donuts: 1 cup all - purpose flour 1/4 cup white whole wheat flour 1 1/8 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg 1/2 cup packed brown sugar 1/2 cup unsweetened almond milk 1/3 cup pumpkin puree 2 TBSP melted vegan butter or coconut oil