In Goodies Against The Grain: October 2014

Sunday, October 26, 2014

Pumpkin Spice Latte Power Balls

Ahhh... pumpkin spice lattes. Delish! What about pumpkin spice lattes that are super easy and fun to make that are in the form of a ball? These addictive power balls are sure to satisfy your sweet tooth, while giving your body tons of nutrients so it can power you throughout your day!
When coated with espresso, they are perfect for an autumn snack (or breakfast, if you're like me). When dunked in chocolate, they make the ideal Halloween treat!

Makes about 30 power balls.


2 cups roasted unsalted almonds (or raw)
¼ hemp seeds
¼ cup chia seeds
8-10 Medjool dates, pitted (amount depends on desired sweetness)
½ cup pumpkin puree
1 Tbs pumpkin pie spice
¼ cup cacao nibs

2-3 Tbs FINELY ground espresso beans mixed with 1 Tbs pumpkin pie spice, or
½ cup melted dark chocolate chips


1. In a strong food processor, pulse together the almonds, hemp seeds, and chia seeds until they form the texture of course sand.
2. Slowly pulse in the dates, pumpkin puree, and spice, making sure to give your processor some breaks in between pulses.
3. Remove the blade from the food processor and work the nibs into the dough with your hands.
4. Place the dough in the fridge for 10 minutes to chill.
5. With your hands, roll the dough into bite-sized balls, about the size of 1 Tbs.
6. Coat half of the balls in the espresso and spice, and dunk the other half in the melted chocolate.
7. Refrigerate the balls until served, and freeze the chocolate-covered ones for 5 min. Eat and feel GOOD!

Sunday, October 12, 2014

Pumpkin Chocolate Chip Biscotti

These crispy biscotti have warm, pumpkin-y notes, and rich, chocolate-y highlights. They are incredible dunked in a warm drink, or just on their own! Ciao!

Makes 7 long biscotti or 14 short.


2 cups blanched almond flour
1/4 cup + 2 Tbs arrowroot powder/flour/starch
1/4 tsp baking soda
4 tsp pumpkin pie spice
1/4 cup organic honey
3 Tbs organic pumpkin puree
1 egg yolk
1/2 cup dark chocolate chips


1. In a food processor, pulse together the almond flour, arrowroot powder/flour, spice, and baking soda.
2. Pulse in the honey, pumpkin, and egg yolk until the mixture is thoroughly combined, and it forms somewhat of a sticky ball.
3. Remove the blade from the food processor, scoop all the dough out of it, and transfer the mixture to a medium bowl. Work the chocolate chips into the dough with your hands, then form it into a ball.
4. Place a piece of parchment paper on your counter and cut four flaps on it, one on each corner.
5. Transfer the ball of dough onto the parchment paper, then place another piece of parchment paper on top of the ball. Using a rolling pin, roll out the dough until it's about 1/2 an inch thick, or would fit a 8x8 inch baking dish well.
6. Remove the top piece of paper and, with the bottom piece still on the dough, place the rolled-out dough rectangle in an 8x8 or 81/2x8 inch baking dish.
7. Bake at 350 degrees for 25-28 minutes.
8. Remove it from the oven, and let it cool for 1-2 hours. While it's cooling, turn the oven down to 275 degrees.
9. Carefully remove the "giant cookie" from the dish by pulling up on the parchment flaps, then place it on a wooden chopping block. Using a sharp knife, cut the biscotti lengthwise, into 7 long pieces, or 14 short.
10. Transfer the biscotti pieces onto a parchment-lined baking sheet, and bake the biscotti for 10 minutes. While the biscotti is still in the oven, turn it up to 300 degrees and bake for 25 more minutes.
11. Let the biscotti cool for 1 hour, then take a piece, dunk it in a hot drink, and enjoy!

Friday, October 3, 2014

Dairy-Free Pumpkin Ice Cream

Where the heat of summer and the coziness of autumn meet. We are not quite ready to let go of those endless days of swimming at the beach and getting sunburned, but at the same time, yearning for those cozy rainy days (not here, though) reading stories by the hearth, sipping Trader Joe's Pumpkin Rooibos Tea all day long. Where do they meet? Ice cream... pumpkin... Pumpkin Ice Cream! Minus the dairy, of course!


2 cups full-fat coconut milk
1 cup canned pumpkin puree
10 Medjool dates, pitted and softened*       
2 tsp pumpkin pie spice OR 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground cloves, and 1 pinch ground ginger
1 tsp vanilla extract
Optional thickener: 1 Tbs gelatin dissolved in 1/4 cup boiling water
Optional garnish: 1/4 cup pecans, chopped

 To soften your dates, remove the pits, place them in a bowl of boiling water for 1 minute, then discard the water.

1. In a high-speed blender, blend together the coconut milk, pumpkin and softened dates.
2. Blend in the spice, vanilla extract, and the (optional) thickener, and puree until smooth.
3. Pour the mixture into a glass container, place a lid on it, and freeze for one hour, or refrigerate until the mixture's cold.
4. Pour the cold mixture into your ice cream maker, and make per manufacturer's instructions.
5. Serve the ice cream immediately, or scoop it into a glass dish with a lid and freeze it, while whipping up this (optional) pumpkin sauce recipe to drizzle on top (below).

Maple Pumpkin Drizzle:

2 Tbs coconut butter/manna
1-2 Tbs maple syrup (depending on desired sweetness)
1 Tbs pumpkin puree
4 Tbs almond milk
1/2 tsp pumpkin pie spice
1 tsp vanilla extract

1. Place all ingredients in a small saucepan over medium heat, and stir until smooth and creamy.
2. Drizzle over the ice cream, garnish with pecans, and serve!