Autumn Desserts

In all honesty, these desserts can be made and enjoyed anytime of the year, but holiday's and parties make for a convenient reason to whip up some sweet treats.

Pumpkin Pudding
Serves 4

Ingredients:
1 can pumpkin puree (not pumpkin pie filling)
2/3 c. pure maple syrup
1 package silken tofu (this is the vacuum packed kind that you'll find on the shelf of your grocer)
1 tsp. pumpkin pie spice (you may want to add a little less or more depending on your preference)

Directions:
1.  Combine all ingredients in food processor.
2.  Process until smooth. Place in the fridge to firm (about one hour).
3.  Scoop into serving bowls.

Tip = Once in individual serving bowls, sprinkle additional spice on top and a spoonful of non-dairy whipped cream.


"Reese's" Truffles

Ingredients:
1 c. non-dairy chocolate chips
1/2 c. peanut butter or sunflower butter
1 c. gluten free rice cereal of choice

Directions:
1.  In a small saucepan over medium heat, melt chocolate chips, whisking continuously.
2.  Remove from heat, scoop into a large bowl.  Add peanut butter, mix well.
3.  Add rice cereal, mix to incorporate all cereal.
4.  Use melon or cookie scoop to get uniform balls.
5.  Scoop onto a parchment lined cookie sheet.  Once all mix is used, place in the fridge to set (at least 20 minutes).


Raw Cinnamon Ice Cream

Ingredients:
3 frozen bananas (chopped)
1/2 c. almond butter (if nut allergy, use sunflower butter)
1/2 c. agave
1 tsp. pure vanilla
1/2 Tbsp. cinnamon

Directions:
1.  Place all ingredients into food processor and process until smooth.
2.  Place in an airtight container then in the freezer to set (at least one hour).

This is so good by itself, but drizzling non-dairy chocolate sauce over the top before serving doesn't hurt either.

This wraps up the Halloween series, feel free to make any modifications to any of this weeks posts that suit you and your guests needs.  Have a Spooktacular Halloween!