Thanksgiving is on this Thursday. Eek!
This means lots and lots of food…and wine of course 😉
I am staying in Chicago this year instead of traveling home to Cali. I know, I know…it’s sad. But remember my November Intentions. I NEED to keep it slow for my own sanity. Besides, we’re all going to Germany this year for Christmas and New Years (keep an eye out for that blog post in 2020 😉
Anywayssss, we’re going to a fun Friendsgiving this Sunday. If you’re like me, I have to bring a couple healthy dishes just in case there are no options for me. Yay health!
One of my best friends just released her e-book – just in time for my Friendsgiving! 35 healthy recipes, all take under 30 minutes to make and requires only 10 ingredients each. There are no typos in that sentence, this is real life folks!
See below for the easy recipe that is free of: dairy, egg, gluten, grain and soy. Be sure to tag me with your creations!
ingredients
Edible Pumpkin Spice Cookie Dough – top layer
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup canned pumpkin
- 1/2 cup chocolate chips
- 1/2 cup maple syrup
- 1/4 cup coconut flour
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/4 teaspoon salt
Pumpkin Spice Crust – bottom layer
- @nutsolaofficial pumpkin spice superfood mix
- 1 tbsp of water
- 1 tbsp of coconut oil
directions
step 1
- blend @nutsolaofficial pumpkin spice superfood mix (made from dates, almonds, cashews, apples, pumpkin seeds, vanilla, cinnamon, ginger, nutmeg, allspice, salt) + 1 tbsp of water + 1 tbsp of coconut oil.
step 2
- Press it flat on a parchment paper lined dish (I used a cupcake tray) & freeze it for 30 mins while you work on the filling.
step 3
- Rinse and pat down the chickpeas with a paper towel. Add them to a food processor and blend until smooth (about 30 seconds)
step 4
- Combine the rest of the ingredients, except the chocolate chips, in the food processor. Process again until smooth, scraping down the sides if necessary. This should take another 1-2 minutes. Take the mix and start topping the frozen crust.
step 5
- Freeze for another 10 minutes, top with chocolate chips and a coconut whipped cream (optional) and enjoy!
Although I’m not vegan, I am super curious when it comes to trying out different foods. It allows me to learn more about my body and what I like and don’t. Check out my blog post on what I learned when trying out a vegan nutrition plan!