Author: Renee Shuman (Will Frolic for Food)
- 1.5 cups white spelt or einkorn flour
- ¾ cup coconut sugar
- ¼ cup evaporated cane sugar (or more coconut sugar)
- 1 teaspoon baking powder
- 1 tablespoon chia
- 1 teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- pinch sea salt
- 2 teaspoons pure vanilla extract
- ½ cup melted coconut oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 cup pumpkin puree OR any winter squash puree OR sweet potato puree
- ¼ cup unsweetened nut milk
- 1 inch fresh ginger, pressed in a garlic press
- Preheat the oven to 350F. Fill a standard muffin tin with parchment muffin liners.
- In a large mixing bowl, whisk together the dry ingredients: white spelt flour, coconut sugar, evaporated cane sugar, baking powder, chia, cinnamon, nutmeg, allspice, cloves, and sea salt.
- In the bowl of a high powered blender, combine the vanilla extract, coconut oil, vinegar, pumpkin puree, nut milk, and ginger. Blend on high until the mixture is creamy and even.
- Scrape the liquid ingredients into the bowl with the dry ingredients. Fold the wet mix gently into the dry mix until the batter is moist, glossy, and even.
- Set aside for 10-15 minutes (this helps moisten and saturate the flour and chia).
- Scoop two heaping tablespoons of batter into each muffin liner.
- Bake for 18-20 minutes on the center rack until the cupcakes are golden and a sharp knife inserted in the center comes out clean.
- Remove from the oven and cool completely (to room temperature, at most 75F) before frosting.
- Frost and nosh.
Biting into these are like a dream — you would never know they are gluten-free, grain-free and dairy-free. It's magic! Can't get enough of Living Healthy With Chocolate!
See the recipe below or get full instructions here: Living Healthy With Chocolate
- 1 cup blanched hazelnuts, divided
- 4 large Medjool dates
- ¼ cup cacao butter, grated
- 2 tablespoons raw cacao powder
- 2 teaspoons vanilla extract
- pinch of salt
- ¼ cup dark chocolate, chopped
- 1 tablespoon maple syrup (optional)
- Process the dates and ½ cup of hazelnuts (reserve the remaining ½ cup) in a food processor or high speed blender for about 2 minutes.
- Add the reserved hazelnuts, cacao butter, cacao powder, vanilla, salt and maple syrup to the food processor and process for 1 minute.
- Line a cookie sheet or large plate with parchment paper. Roll the mixture into small balls, using about 2 teaspoons of the mixture per ball. Set each ball on the parchment paper and refrigerate until you melt the chocolate.
- Melt the chocolate slowly in a double boiler or microwave. Cut a small hole in one end of a plastic bag and fill the bag with the melted chocolate. Drizzle melted chocolate over the balls and serve.
Store in an airtight container in the fridge or at room temperature.
Photo & Recipe: Will Frolic for Food
Another delicious fall recipe from Will Frolic For Food. This drinkable goodness completes a perfect autumn day.
See the recipe below or get full instructions here: Will Frolic For Food
- *4 fluid ounces best quality cold brew concentrate
- 10 frozen full fat coconut milk ice cubes
- ⅛ cup unsweetened almond milk + more according to your thickness preference
- scant ⅛ cup maple syrup + more to taste
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon ground dried ginger
- dash freshly grated nutmeg
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground dried turmeric + up to ¼ tsp more depending on how orange you want it
- optional: vegan coconut whipped cream
- In the bowl of a high powered blender, combine the cold brew concentrate, coconut milk ice cubes, ⅛ cup almond milk, ⅛ cup maple syrup, cinnamon, allspice, cloves, ginger, nutmeg, vanilla extract, and turmeric.
- Blend until smooth and creamy.
- Taste and add more almond milk or maple syrup according to your preference, blending again to incorporate any additions.
- Optionally, top with vegan whip.
- Drink immediately!