Even though fall tends to bring sweet treats to mind like candy corn, caramel apples and doughnuts… you can reach for a healthy treat instead that tastes just as good! We promise these three recipes will have your mouth watering while still fulfilling your sweet tooth’s autumn cravings!
Skinny Pumpkin Dip
This recipe takes minutes to make and it’s only 117 calories per serving (plus, just 4.8 carbs for anyone who’s into the keto lifestyle). Oh and did we mention it’s delicious? If you plan on attending any socially-distanced group gatherings this fall, this is a great dish to bring along.
Gather these ingredients:
1 8-oz package light cream cheese
3/4 cup canned pureed pumpkin
2 Tbsp. fat free vanilla Greek yogurt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1 1/2 Tbsp. Truvia sweetener
1/2 tsp. vanilla extract
Vanilla Wafers and Gingersnaps for dipping
To make the Skinny Pumpkin Dip:
Throw all of the ingredients above into a food processor, except for the Vanilla Wafers and Gingersnaps. Blend until it’s creamy and pour into a bowl. Sprinkle cinnamon on top for an added touch. Serve with Vanilla Wafers and Gingersnaps.
YUM!
Recipe Source: Skinny Pumpkin Dip
Vegan Pumpkin Caramels
If you love poppin’ caramel cubes for a sweet fix, you are going to LOVE this healthy alternative. One of these Vegan Pumpkin Caramels is only 80 calories while even helping you get a little bit of protein in (ok, 1.5g, but still!) You only need six ingredients and these take about 20 minutes to make (though beware, your mixture needs to chill for at least 2 hours before enjoying).
Gather these ingredients:
12 ounces medjool dates, pitted (or about 1¼ cup packed – if your dates are not moist and sticky, soak in hot water for 10 minutes then drain thoroughly)
2 Tbsp pumpkin butter* (or sub pumpkin puree)
1 tsp pumpkin pie spice
2 Tbsp melted coconut oil
1/2 tsp sea salt
1/3 cup raw pepitas
To make the Vegan Pumpkin Caramels:
- Preheat your oven to 350 degrees F. Place the raw pepitas on a baking sheet. If your dates are not sticky and moist, put them in the hot water to soak for 10 minutes.
- Bake the pepitas for 5-7 minutes, until they are just slightly toasty. Take them out of the oven and set aside.
- Add dates to a food processor and mix until a ball forms. Add in pumpkin butter (or puree) and spices and continue mixing.
- Stream in melted coconut oil into the processor until a paste forms, scraping down sides as needed. If it’s not mixing well, add 1-2 Tbsp hot water.
- Transfer your mixture to the freezer to chill/harden for at least 2 hours, preferably 4-6.
- Remove date caramel from your freezer and scoop out rounded Tablespoons and roll between your palms to form a ball. Roll in the pepitas to coat and sprinkle the tops with sea salt.
- Place on a plate and pop back in the freezer to set.
- Keep these in the freezer for freshness – they won’t harden. Enjoy straight from the freezer as a yummy pop ‘n go snack!
DELISH!!!
Recipe Source: Vegan Pumpkin Caramels
Apple Pie Oatmeal Cookies
If you aren’t a pumpkin-lover, this last recipe will hopefully do the trick for your treat. Even if you want one of these delicious Apple Pie Oatmeal Cookies for breakfast, you can have one guilt-free because it’s only 100 calories.
Gather these ingredients:
1 cup (100g) instant oats
¾ cup (90g) whole wheat
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120mL) agave (or pure maple syrup)
1 cup (125g) finely diced red apple (about 1 medium apple)
To make the Apple Pie Oatmeal Cookies:
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave.
- Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet and flatten slightly.
- Bake at 325°F for 13-15 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Pour a glass of almond milk and ENJOY!
Recipe Source: Apple Pie Oatmeal Cookies
