Paleo Pumpkin Pie Bites

Paleo Pumpkin Pie Bites

Lately, I have been FEELING the sweet tooth… it’s very annoying. I’ve been seeing a personal trainer since the end of July, and obviously he discourages me from consuming what I like to call “naughty” foods. Added sugar is definitely a naughty, naughty food! Ugh. I really wish I hated chocolate – that is my kryptonite.

If you love fall foods, specifically pumpkin pie, and dark chocolate, this recipe will be a winner for you. Pumpkin pie bites dipped in dark chocolate, or “truffles”, if you will. And let me tell you… they are DELICIOUS (and addicting).

Perfect for all your Halloween, Thanksgiving and other holiday get-togethers this season! Oh, and did I mention they’re paleo and grain-free? ๐Ÿ™‚

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Paleo Pumpkin Pie Bites
Makes 12 bites

Ingredients:
1 cup pumpkin puree
3/5 cup maple syrup
4 tbsp coconut flour
1 tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin spice
12 oz dark chocolate chips
1-2 tbsp coconut oil
cinnamon (for sprinkling on top)

Directions:
1. Combine all ingredients (minus the chocolate chips and coconut oil) and mix well. I suggest whipping it with a fork.
2. Line a baking sheet or plate with parchment paper. With an ice cream scoop, make balls from your pumpkin mixture. My bites were roughly the size of golf balls, but you can make them smaller if you want to have more bites.
3. Spread balls out evenly on pan, and freeze for one hour.
4. Melt dark chocolate and 1 tbsp coconut oil in saucepan on LOW. If the heat is too high, it will scorch the chocolate.
5. After chocolate has melted, begin dipping your frozen pumpkin bites one at a time. I found that using a spoon and rolling it around was the most efficient. Set bites out to dry on baking sheet or other surface of your choice.
6. Let bites dry 10-15 minutes.
7. You should still have some chocolate left. Drizzle a small amount of chocolate on top of each bite, and immediately sprinkle with cinnamon.
8. Refrigerate for at least 10 minutes (or at the very least let them dry!)

-xoxo, Amber

IMG_2253.JPGRecipe adapted from Shockingly Healthy.

The Best Key Lime Pie Ever

The Best Key Lime Pie Ever

As much as I love making healthy recipes, I LOVE making pies, especially key lime. When I first started making key lime, I researched what an authentic version consisted of, and what not to do. For instance, a real key lime pie is not green!

After trying many recipes, I came up with my own and it is pretty darn great. Eventually, I’m going to test out the waters and make a grain-free, paleo pie.

If you’re having a difficult time finding key limes, don’t worry – it tastes great even with regular limes. I’m in Los Angeles this week, and we couldn’t find key limes anywhere, which is so baffling. I can find them in Nashville and not L.A?! Everyone still loved the pie, including my uncle who has had mine before with key limes, so do not fret! I just called it, “California Lime Pie,” instead. ๐Ÿ˜‰

Please do not try and skimp on time by purchasing a pre-made crust. The crust is one of the best parts about this pie, and every time I’ve made it, people rave about the crust’s deliciousness – do. not. skip. it.

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The Best Key Lime Pie Ever
Serves: 8

For the crust:
1/2 sleeve of honey graham crackers (about 18 squares)
1/2 stick of unsalted butter, melted
1/2 cup sugar

For the pie filling:
2 cans of 14oz sweetened condensed milk
1 lb of key limes or 15 limes (if you use regular limes, taste your batter before you cook it)
2 whole eggs

For the topping:
1 cup sour cream
2.5 tbsp powdered sugar
Lime Zest

Directions:
Preheat your oven to 350 degrees F. In a large mixing bowl, crush graham crackers until all are completely crushed. Combine cracker dust, melted butter, and sugar. Press evenly into pie pan and bake 15 minutes. Check crust – with so much butter, the crust tends to sink down into the pan. With a fork, press crust down evenly and bake another 5 minutes.

Turn oven down to 325. For the filling, mix condensed milk, eggs and squeezed lime juice into mixing bowl. Mix well, and pour into your crust pie shell. Bake for 20 minutes.

Once pie is finished baking, remove from oven and let cool for at least 10 minutes. Meanwhile, mix sour cream and powdered sugar until combine. Once pie is cooled, spread topping on evenly. Zest lime on top of your pie topping. Chill for at least 1 hour, and voila!

xoxo – Amber

key lime