Chaco Pumpkin Truffle Cookies (V)(GF)

Yummmm. I think I had about three cookies worth of batter as I licked the spatula, spoon, bowl, food processor and counter clean.

I make a lot of Vegan friendly desserts because I do not tolerate dairy well. Part of vegan baking is accepting the failures. The pumpkin pure has revived me. It adds texture and bounce that mimics eggs and butter, it is spectacular!

So in honor of fall and all things pumpkin, here is my recipe:

½ cup of pumpkin pure
½ cup of creamy peanut butter
¼ cup agave nectar
¾ cup cocoa powder (or cacao)
2 tsp cinnamon

Combine everything in a food processor or vita mix. Set in the refrigerator and allow to set for 10-15 minutes. Use this as an opportunity to clean the kitchen.

Line a baking sheet (or two) and scoop the batter into tablespoon size balls onto the parchment paper.

Bake for 12-15 minutes depending on your oven. I would keep an eye on them.

This recipe makes 18 itty bitty bite size cookies.

Slow Cooker Chicken & Sweet Pots

Everywhere I look I see delicious fall recipes.  I would love to crank out an elaborate seasonal feast every night, but with my funky work schedule I like to have dinner ready when I get home.  My last client usually ends around or after dinner time so it can be a pain to come home and prepare food.  The crock pot is truly the answer to this dilemma.  This recipe is gluten free, delicious and only takes 10 minutes of prep.

Ingredients:

• 2 large sweet potatoes
• 1 pound of organic skinless chicken breasts
• Half of an onion
• 1 cup of unsweetened apple sauce
• 2 teaspoon apple cider vinegar
• Salt & Pepper
• 1 tablespoon cumin
• 2 cloves of garlic minced

Directions:

1. Peel and chop sweet potatoes
2. Slice chicken into one inch cubes
3. Place chicken and sweet potatoes in crock pot and season with salt and pepper
4. Mix onion, apple sauce, apple cider vinegar, cumin and garlic in a small bowl
5. Place mixture on top of chicken and sweet potatoes, cover and cook for 6 hours on low

I have eaten this dish a few ways.  On the first night I ate the dish alone.  On the second day I mixed with red quinoa and on the third day I served alongside sauteed kale and brussel sprouts.  It’s tasty, filling and delicious as a leftover.  I found the original recipe via Stock Pilling Moms and look forward to trying more of their slow cooker recipes!

Pumpkin & Almond Butter Muffins

Whether you want your muffins for breakfast, a snack or dessert, this recipe is for you. These muffins are moist, decadent and pretty damn healthy. If you are a health food junky you likely have all the required ingredients ready …