pumpkin

Pumpkin Whoopie Pies (paleo & nut-free)

October 27, 2020 by Dafna Leave a Comment

It’s the final countdown for Halloween and whether you’re looking for a festive, holiday appropriate treat or just craving a delicious pumpkin and chocolate dessert situation, these Pumpkin Whoopie Pies are the perfect sweet solution. It’s a sandwich of two fluffy cake-like cookies with a soft pumpkin spiked filling. It’s basically like biting into a glorious pillow of chocolate stuffed with pumpkin fluff, a combination that only cozy autumnal cravings could inspire. These are perfectly fall, perfectly delicious, and surprisingly made healthier.These Pumpkin Whoopie Pies are basically two cakey chocolate cookies sandwiching a pumpkin filling. And they are incredibly easy to make! The chocolate cookie dough whips up in a breeze and bakes up in a flash! Traditionally, Whoopie Pies have a marshmallow fluff filling. For my healthified pumpkin version of Whoopie Pies, I created two different fillings, neither of which are too similar to marshmallow, but equally as delicious that you are sure to forget about the original stuff. I wanted to avoid using powdered sugar and create a recipe for the the filling that would be simple and wholesome, but still delicious. Both fillings are spiked with a heavy hand of pumpkin puree and pumpkin pie spice. One is made with a base of coconut cream and the other cashew butter. We liked them both so much that I give both options in the recipe below.

Two Different Filling Options!

The left whoopie pie is filled with the cashew butter based version and the right with the coconut cream. In both options, the base is whipped with pumpkin puree, a kiss of maple, and of course, pumpkin pie spice. The cashew butter is creamier and gives the cookie a chewier feel. I love the contrast in textures between the soft cookie and the denser layer of cashew butter. Feel free to substitute the cashew butter with another thick and creamy nut/seed butter, such as sunflower seed butter or almond butter. The coconut cream version is much more creamy while also being fluffy. Of the two, the coconut cream filling is more similar to the classic marshmallow filling. That being said, the coconut cream version does take a little more forethought to prepare in that you have to chill a can of coconut cream in the fridge overnight before you can make these. Additionally, while the cashew butter version would be safe to assemble and serve later, the coconut cream version needs to be served immediately. The higher water content in the coconut cream causes the cookies to fall apart overtime. Similarly, the cashew butter cookie sandwiches can be filled and stored in the freezer for later, but unfortunately the coconut cream cannot. So, I would choose the cashew butter version because it is a little more on the convenient side, while being equally as delicious. But go with the coconut cream version if you’re looking for that creamy fluffy goodness.
What’s In These Pumpkin Whoopie Pies?

These Pumpkin Whoopie Pies are better-for-you as they are made with no refined flours, sugars, or oils. The cookies are sweetened with coconut sugar and the filling with maple sugar. While I would definitely put these in the dessert category, they contain much less sugar than a traditional recipe. These fluffy cookie sandwich concoctions are paleo-friendly, meaning they have no gluten, grain, or dairy. And these are nut-free to boot!

Here’s a brief rundown of the ingredients.

Cassava Flour & Tapioca Flour – My go-to combination of unrefined flours for gluten/grain and nut free baking! I use and love Otto’s Cassava Flour, which I have found to be cheapest on Amazon. And use Bob’s Red Mill for the tapioca flour.

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and found this to be the best pricing for excellent quality coconut sugar. The coconut sugar gives these cookies a delicious depth of flavor from the inherent caramel notes and a wonderful texture.

Cashew Butter – I use cashew butter in both the cookie dough and the cashew butter filling. The cashew butter, in concert with the avocado oil, gives these cookies are wonderfully chewy and moist texture. Both are neutral in flavor so do not overpower the cocoa powder or the flavor of the filling. Feel free to use any thick and creamy nut/seed butter wherever the recipe calls for cashew butter if you prefer. Some good options are: sunflower seed butter or almond butter. Select a nut/seed butter that has only 1 ingredient with no added sugars or oils.

Cocoa Powder – The ingredient that gives the cookies a deeply chocolatey flavor! Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

Pumpkin Puree & Pumpkin Pie Spice – Arguably just as important as the chocolate, is the pumpkin! This is a great time to use up that half used pumpkin puree you have hanging out in your fridge! Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Coconut Cream – If you decide on the coconut cream version of the pumpkin filling, you will need to chill a new can in the fridge overnight. This recipe calls for only 1/2 cup of coconut cream, try to use as much of the upper white cream as possible and as little of the milk as possible. Some brand options are: Nature’s Charm Coconut Whipping Cream, Thai Kitchen Unsweetened Coconut Cream, or Thrive Market’s Coconut Cream.

While these cookies are made healthier, they are a deeply satisfying dessert that is perfect as a themed treat for your Halloween festivities or a way to indulge in the two things that made October great, pumpkin and chocolate. And I’m sure they are bound to induce some dessert-inspired fall bliss.

paleo friendly (gluten/grain/dairy free), nut-free, refined sugar free

If you make this recipe, share your experience with others by leaving a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Pumpkin Whoopie Pies

Soft and pillowy chocolate cookies sandwich and fluffy pumpkin spiced filling. These can be made with either cashew butter (or other nut/seed butter) based filling or a coconut cream based filling. Either way, they are pumpkin and chocolate cookie bliss.

paleo-friendly (gluten/grain/dairy free) nut free option, refined sugar free

Course Dessert

Servings 8 cookie sandwiches

Ingredients

Dry Ingredients

3/4 cup cassava flour (103 grams)
1/2 cup tapioca flour (60 grams)
1/2 cup cocoa powder (46 grams)
1 tsp baking powder (5 grams)
1/4 tsp salt (1 gram)

Wet Ingredients

3/4 cup coconut sugar (117 grams)
1/4 cup avocado or olive oil (61 grams) or sub coconut oil, melted and cooled
1/4 cup cashew butter (67 grams) or other thick and creamy nut/seed butter
2 eggs ideally room temp
1 tsp vanilla (4 grams)
1 tbsp non-dairy milk of choice (14 grams)

Cashew Butter Pumpkin Filling Option

1/2 cup cashew butter (120 grams) or other single ingredient nut/seed butter of choice
1/4 cup pumpkin puree (60 grams) not pumpkin pie filling
2 tbsp maple syrup (39 grams) or sub other liquid sweetener
1 tsp pumpkin pie spice (3 grams)

Pumpkin Coconut Cream Filling Option

1/2 cup coconut cream (115 grams) new can chilled overnight in the fridge
3/4 cup pumpkin puree (180 grams)
2 tbsp maple syrup (36 grams)
1 tsp pumpkin pie spice

Instructions

In a medium bowl add all the dry ingredients and whisk until no lumps remain and all is well combined.
In the bowl of a stand mixer, or a large bowl if mixing by hand, mix all the wet ingredients (except the milk) together until thick and frothy.
Add the dry ingredients to the wet and stir until just fully incorporated and no white streaks remain.
Scrape down the sides of the bowl, add the milk, and blend on low until just fully mixed. Scrape down the sides of the bowl again, if necessary, to thoroughly incorporate the milk into the batter. Ensure not to overmix the batter. Place the dough in the fridge to chill for 10 minutes.
While the cookie dough chills, heat oven to 360 degrees and prepare a baking sheet by lining with a silicon baking mat or parchment paper.
Using a large cookie scoop (or spoon) to make 16 even balls of cookie dough. On the baking sheet, gently press down the ball into a flat disc around 3 inches in diameter, leaving about 1/2 inch space between each cookie. If the dough is sticky, it's helpful to use a slightly damp palm or a lightly greased spatula to easily press down each ball.
Bake the cookies in the center of the oven for 7-8 minutes. Cookies will be slightly puffed and slightly darker around the edges when done.
Remove from oven and let cool on the baking sheet for at least 5 minutes before transferring to a wire rack to let cool completely.
While the cookies cool, make the filling by combining all the filling ingredients together and whipping everything together until thick and fluffy, about 2-3 minutes.
Spread a thick layer of filling on the flat bottom of the cookies and top with another cookie, then enjoy!

Recipe Notes

If using coconut cream based filling, serve immediately upon assembling.

Cookies made with cashew butter filling can be stored at room temperature, in an airtight container for a day or in the freezer for longer storage!

Substitutions/Alterations:

Cashew Butter: Substitute the cashew butter with any other thick and creamy single ingredient nut/seed butter of choice. Good options are almond or sunflower seed butter.

Maple Syrup: Replace the maple syrup with any liquid sweetener you like. Some good options are honey or coconut nectar.

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Healthy(ish) Pumpkin Snickers (vegan & paleo)

October 23, 2020 by Dafna Leave a Comment

It’s a dessert mash up of the two things most synonymous with the month of October: pumpkin and candy! I’m so happy to introduce you to my healthy homemade Pumpkin Snickers! It’s a healthier spin on the popular candy bar (a favorite trick or treat bounty) but with a delicious pumpkiny twist. These homemade candy bars are ones you can feel good about eating especially if you are (for whatever dietary reason) feeling like you can’t join the Halloween candy-filled festivities!

These healthy-ish Pumpkin Snickers are vegan, no-bake, and made with no refined sugars, flours, or oils. And they are paleo-friendly meaning they contain no gluten, grain, or dairy! These candy bars have a thick nougat-like base layer made with almond flour and pumpkin puree, then topped with a chewy coconut-milk-based-caramel layer spiked with pumpkin pie spice and filled with crunchy cashews. (But feel free to use any nut you like instead!) And, of course, coated in a thick layer of dark chocolate. The recipe is super easy to make and the resulting pumpkin flavored candy bar is one you will soon not forget and ensure you won’t be missing those basic candy bars floating around the neighborhood.

This recipe can be made in two ways, one with a candy mold, and one with a loaf pan. After making these candy bars both ways, I have a slight preference for the candy mold. It is a bit easier when it comes to the chocolate coating. There is a bit less wasted melted chocolate and a bit less of a mess made. That being said, the loaf pan may take a bit longer to allow the entire center to firm, but it requires a bit less hands on time. To make these Pumpkin Snickers we create the base nougat by simply mixing the ingredients together in a bowl! Then we make the pumpkin spice caramel on the stove which requires no candy thermometer! The caramel is made by cooking coconut cream, coconut sugar, and coconut oil over a medium flame. Once it’s caramelized and thickened, we cut the heat and mix in cashew butter (or other nut/seed butter of choice) and stir in some chopped cashews (or other nut you prefer). The caramel is placed on top of the nougat and placed in the freezer to firm up. Once it’s firm we coat with melted chocolate, then just a few minutes back in the fridge or freezer to let the chocolate set and THAT’S IT! Basically just three easy steps. And although these candy bars are nothing but basic, the ingredients are. These are made with a total of just 12 real, simple ingredients! No preservatives, no food coloring, just real food to make one real good candy.

Speaking of Ingredients….
Here’s a look at the basic ingredients used to make these Pumpkin Snickers:

Almond Flour – The base of the nougat is made with almond flour to give it that soft and chewy texture. My go-to is always Bob’s Red Mill superfine almond flour. Check Thrive Market for the best pricing.

Pumpkin Puree – To give these candy bars a real pumpkin flavor, I add pumpkin puree to the nougat base. This is the perfect way to use up that small leftover pumpkin you have lingering in your fridge from the more aggressively pumpkin treats (like this Marbled Pumpkin Bread, perhaps). Make sure you use pumpkin puree and not pumpkin pie filling which has added sweeteners and spices.

Coconut Sugar – Coconut sugar is used in both the nougat layer and the caramel layer to make these refined sugar free. In fact, the cooking of the coconut sugar really gives a wonderful caramel flavor to the middle layer that really makes it taste like a traditional caramel.

Coconut Cream – Coconut cream is the thick white solid layer at the top of the coconut milk can. Try to use as much of this coconut cream as possible for the caramel. That being said, it’s absolutely fine if some of the coconut milk is included. If that is the case, just be sure to cook the caramel for an extra minute or so when making the caramel.

Cashew Butter – The cashew butter is used to thicken the caramelized sugar mixture and create a thick chewy caramel. Feel free to use any nut/seed butter you like! I used cashew butter because it has a more neutral flavor than some other nut butters and really let’s the pumpkin pie spice shine. Try to use a nut/seed butter that has only 1 ingredient and no added sugars or oils.

Chopped Cashews – Traditional Snickers is made with chopped peanuts, but I decided to go with cashews because I almost always have them on hand and honestly, prefer them to peanuts. Feel free to use any nut that suits your fancy for the crunchy element added to the caramel layer.

Dark Chocolate – One of the reasons I love this recipe more than the original store bought candy is because it’s covered in a thick layer of dark chocolate rather than milk chocolate. I use Enjoy Life’s semi-sweet chunks, which are made with cane sugar, because they are allergy-friendly and reasonably priced. Use your favorite coconut sugar sweetened chocolate chips or chopped up chocolate bar to keep these strictly paleo and refined sugar free.

How Are These Made, you ask?

Okay, I’ve given you a brief run-down of how these are made. But since there are two ways to make these, let’s take a little bit of a closer look at each option before you head off to the pantry to collect the ingredients. There are two vessel options for making these and depending on which one you choose, the steps will be slightly different. I have created two different recipe options below so you can easily follow the steps for either option you choose. Don’t let the seemingly long recipe dissuade you from making these! I give lots of tips to ensure your candy-making success! It’s really only a few steps.

Candy Mold Option: I’m giving this option first because after making them both ways I prefer this one a bit more. It’s a little easier and slightly less messy. I purchased this candy mold from Amazon (specifically for this recipe but will definitely be breaking it out often) and found it be super easy to use and clean! Here is a break down of the steps:

Melt the chocolate and coat the walls and edges of the bar wells.
Make the nougat and fill each form halfway with nougat.
Make the caramel and top the nougat with caramel.
Close the bar with the upper layer of chocolate.
Let set and pop those candy bars out when you’re ready to enjoy!

Loaf Pan Option: Try to find a loaf pan with the straightest edges possible to create an even bar look, but any will do, and line with parchment paper. Then the steps are as follows.

Make the nougat and press into the pan.
Make the caramel and spread over nougat.
Let everything firm in freezer (ideally 2 hrs, minimum 30 minutes).
Cut filling layer into bars.
Melt chocolate and coat the bars.
Let set in freezer and that’s is, candy ready for your enjoyment.

Either way you make these, you are sure to end up with one very delicious treat without any of those sneaky food tricks! It’s basically the best of October desserts in one delicious bar.

paleo friendly (gluten/grain/dairy free), refined sugar free, vegan

RECIPE FOR CANDY MOLD

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Healthier Marbled Chocolate Pumpkin Bread (paleo)

October 20, 2020 by Dafna Leave a Comment

We’re nearing the end of October which means it’s prime time for all things pumpkin spice. The oh-so-versatile vegetable seems to take over the baking landscape come fall (or earlier for people who really love their PSLs). And while I do enjoy a good pumpkin something or other in autumn, I don’t necessarily want it in every single thing all the time. I want a more curated pumpkin experience in the fall – a cozy bowl of creamy pumpkin soup, some simple but delightful pumpkin packed candy, and definitely a good slice of pumpkin bread. And, this healthy Marbled Chocolate Pumpkin Bread is truly a worthwhile pumpkin experience, even if you (like me) may not be pumpkin-obsessed.

This better-for-you pumpkin bread is a swirly heaven of pumpkin and chocolate-pumpkin bread joined together in one looker of a loaf. It’s actually incredibly easy to make and just a bit more impressive than your standard pumpkin bread. The loaf is just sweet enough to be considered a good breakfast or snack and not so overladen with sugar it crosses into the dessert category. The texture is perfectly soft and moist yet light and complemented by a satisfyingly chewy crust. To achieve a good pumpkin flavor this loaf is packed with one whole cup of pumpkin puree. And, as any pumpkin baked good would not be nearly as delicious without the spices, there is ample pumpkin pie spice to really fill each bite with those autumnal vibes so often associated with pumpkin (pie spice).

And truly, this recipe could not be easier to make. I love a good recipe that’s super simple to execute but looks impressive and this fancied-up pumpkin bread is just that. A simple batter is made, then split into two bowls, one gets hit with some cocoa powder and the other some additional tapioca flour to give each flavor a similar texture. Then scooped, alternating between pumpkin and chocolate, into a loaf pan, quickly swirled with a knife, and viola! ready for the oven. This Marbled Chocolate Pumpkin Bread is made with simple, real ingredients and free from any refined flours, sugar, and oils. Here’s a quick run-down of the main ingredients used in this recipe:

Coconut Sugar – My favorite granular sweetener for healthier baking and keeping treats refined sugar free. I use and love Nutiva’s organic coconut sugar and have found this pack of 3 to be the most reasonably priced for good quality product without having to worry about an extra large package.

Avocado Oil – The avocado oil gives a wonderful lightness and moisture to this loaf. It’s an incredibly neutral flavor so doesn’t interfere with the pumpkin puree or the pumpkin spice. Any good quality avocado oil will do, I use and love Chosen Foods avocado oil, which you can (likely) snag at your local Costco for the best pricing. However, if you prefer, you can sub the avocado oil with olive oil or melted and cooled coconut oil.

Pumpkin Puree – As this is a pumpkin bread, the base is, unsurprisingly, pumpkin puree. Be sure to buy pumpkin puree and not pumpkin pie filling, which has added sweeteners and spices. You can easily make your own puree if you can’t find canned pumpkin near you. Just bake a pumpkin until soft and blend in a food processor until creamy. Here’s a good tutorial.

Almond Flour & Tapioca Flour – The base flours for this recipe, these two flours make a wonderful blend that yields a light but moist texture, while keeping it gluten/grain free and paleo-friendly. I use and love Bob’s Red Mill products. For best pricing on these, check out Thrive Market.

Cocoa Powder – Be sure to use unsweetened cocoa powder, not cocoa mix or cacao powder – these are both completely different from cocoa powder and will affect the outcome of the recipe greatly. I recently used the Organic Cocoa Powder from Whole Food’s 365 brand and found it to be of excellent quality at a great price. Some other great brands of cocoa powder are Equal Exchange’s Baking Cocoa or Guittard’s Cocoa Powder (which is what I used in this recipe).

This Marbled Chocolate Pumpkin Bread is made better-for-you by using real, simple ingredients and is incredibly delicious! It’s paleo-friendly, meaning it’s gluten/grain/dairy free and refined sugar free. It’s perfect on it’s own as a sweet breakfast or snack on-the-go, toasted up and slathered with ghee or a nut/seed butter, cut up and added to a hearty yogurt bowl, or as an accompaniment to your favorite warm beverage. Any way you have it, this is sure to satisfy all your pumpkin spice dreams and make you feel like you’re taking a bite out of fall.

paleo friendly (gluten/grain/dairy free), refined sugar free

If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

Marbled Chocolate Pumpkin Bread (paleo)

A super easy but impressive looking swirly chocolate and pumpkin bread made better-for-you. This loaf is just perfectly sweet, light, fluffy and moist! Packed with lots of pumpkin and pumpkin pie spice to satisfy all your fall cravings.

paleo friendly (gluten/grain/dairy free), refined sugar free