After I was a little over-zealous with the pumpkin recipes back in late September early October, I decided to hold off a little while to give you a breather. And maybe a chance for a different vegetable in your diet. I don’t want everyone turning orange now.
I made these little cuppies back a couple weeks ago for a Thanksgiving treat for myself (I know, I know..sometimes I care too much lol). But when you can’t have pumpkin pie at thanksgiving, its kind of a big deal.
So have no fear! The Cookie Bounces is here!
These aren’t exactly pie, or cake, or anything really. They are their own new category. With three layers of goodness its raw cookie, meets chocolate bar, meets pumpkin pie. The bottom: a go-to wheat free dessert crust is processed and pressed dates and nuts, layers with a thick crunch of bitter sweetness from dark chocolate and topped with a creamy pumpkin layer and even some toasty marshmallows if you're going all out!
Its raw, nutty, pumpkiny, crunchy and smooth all scooped into one little cup.
Its got a lot going on.
Pumpkin (Not-so Pie) Dessert Cuppies.
1 c. dates
1 c. peanuts
½ tsp vanilla
¾ c dark chocolate
2 tbsp coconut oil
1 (14 oz) can of pumpkin
¼ c molasses
1½ tsp pumpkin pie spice
1 tsp vanilla
¼ c coconut milk
2 tbsp full fat coconut milk