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Halloween No-Bake Pumpkin Spice Cookies

Since today is Halloween, I could not resist posting this cute No-Bake Pumpkin Spice Cookie Ball recipe.

Our featured recipe is, once again, from Tasty Yummies and posted on the Free People blog.

Image courtesy of the Free People Blog

Halloween No-Bake Pumpkin Spice Cookies

Recipe Type: Dessert
Author: Beth from Tasty Yummies
Serves: 18
  • 8 Medjool Dates, pitted
  • 1/4 cup creamy almond butter
  • 2 tablespoons pumpkin purée (canned or fresh, if you use fresh be sure to drain as much water out as you can)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Dash of ground cloves
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 3/4 cup raw walnuts
  • 1/2 cup unsweetened shredded coconut plus more for rolling
  • Optional Add-ins: raisins (I used raisins in half of the recipe, about 1/4 cup), additional coconut for rolling, additional chopped walnuts for rolling or mini chocolate chips
  1. Add just the pitted dates to the food processor and process for a minute or two until a thick paste forms – if they are quite dry, you may need to add a teaspoon or two of water to get it moving. If they are pureed and form a large ball in the food processor, don’t worry too much, the other ingredients will thin it out.
  2. Next, add the almond butter, pumpkin puree, the spices, salt and the vanilla extract. Process for a minute or two again until thick and creamy.
  3. Add in the nuts and coconut and pulse a few times until the nuts are chopped and it all comes together into a thick dough.
  4. Try to roll a little in your hand, if it is holding together it is ready, if it is too crumbly try adding more almond butter and/or pumpkin. If it is too creamy and sticky, add more nuts and coconut. If you are adding raisins, just fold them in by hand with a spoon or spatula.
  5. Take the blade out of the processor and roll the dough into balls, about 1 1/2-inches in diameter. Roll into shredded coconut, if you wish. You should end up with approximately 18 cookie balls. You can eat them right away, or place them in the fridge for a bit to firm up (which is what I prefer
  6. Source: No-Bake Pumpkin Spice Cookie Balls (Gluten-Free, Vegan + Sugar-Free) | Free People Blog http://blog.freepeople.com/2012/10/nobake-pumpkin-spice-cookie-balls/#ixzz2AttbFeac


To make this a bit easier to make, I would suggest soaking the dates for a few hours or overnight and squeeze out as much water as possible before you make the cookies.  Too much water would make these nice little balls more like a puddle!!

Enjoy and Happy Halloween!!


Pumpkin Chia Pudding

With the cooler temps this week, my brain is moving into fall mode — in other words, I am thinking about seasonal fall dishes.  This Pumpkin Chia Pudding fits the bill in my book.  Not only that, my husband loves anything pumpkin, so I am always on the look-out for pumpkin recipes.

Hope you like this one from the Free People Blog (we have been featuring quite a few recipes from there lately!)

Picture courtesy of Free People Blog

Pumpkin Chia Pudding

Recipe Type: Dessert
Author: Beth from Tasty Yummies — posted on Free People Blog
Serves: 2-4
  • 1 cup coconut milk (the canned kind – lite or full-fat)
  • 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of ground cloves
  • 5 medjool dates, pits removed
  • 3 tablespoons chia seeds
  1. Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.
  2. Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.


Beth recommends making your own pumpkin puree from scratch.  That is very doable, but having done it before, it was way more work than I would want to do again!!

But do read her comments about Chia seeds.  They are very nutritious and give thickening to the pudding.

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Kale and Garlic Hummus

My husband makes a great humus!  His recipe is the best, as far as I am concerned ….. then I found this recipe for Kale and Garlic Hummus!  WOW!!  You not only get the benefits of some good tasting Hummus, but you also the added bonus (and nutrition) of Kale!

The following Roasted Garlic & Kale Hummus recipe is featured on the Free People (Building 25) Blog and was posted by Beth or “tastyyummies”!

Picture courtesy of Free People, Building 25, blog

Kale and Garlic Hummus

Recipe Type: Appetiser
Author: “Beth (tastyyummies) from Free People (Building 25) blog
Serves: Makes 2-3 cups
Source: Roasted Garlic & Kale Hummus – Gluten-Free + Vegan | Free People Blog http://blog.freepeople.com/2012/09/roasted-garlic-kale-hummus-glutenfree-vegan/#ixzz26wJDcdxG
  • 1 bulb of fresh garlic
  • 1 large can (25 ounces) organic garbanzo beans (chickpeas)
  • 1/3 cup fresh lemon juice
  • 1/4 cup tahini, well stirred
  • 1 1/4 teaspoons coarse or kosher salt
  • 1 small bunch kale, stems removed and roughly chopped, about 2 to 3 tightly packed cups
  • 1-2 tablespoons olive oil
  • Red pepper flakes or black pepper
  1. Roast Your Garlic (see original recipe for instructions: http://blog.freepeople.com/2012/09/roasted-garlic-kale-hummus-glutenfree-vegan/#ixzz26wIvM29f)
  2. Make your hummus: Reserving 1/4 cup of the liquid, rinse and drain chickpeas. Place chickpeas and reserved liquid in a food processor. Add in the kale, freshly squeezed lemon juice, tahini, roasted garlic, salt and a little freshly ground black pepper or red pepper flakes. Process until smooth. Drizzle in just a bit of olive oil while its processing, it makes it even smoother and gives it a nice, subtle taste.
  3. Sprinkle a bit of red pepper flakes or smoked paprika and drizzle a bit of olive oil on top when serving.
  4. Serve with your favorite gluten-free goodies like rice crackers, tortilla chips, raw veggies, or serve it on a sandwich, in a wrap and more. To store, refrigerate in an airtight container up to 1 week.


If you are familiar with my husband’s Humus Recipe, you will note that we make our own tahini.  This is how he makes it:

In Vitamix, add:
2/3 cup sesame seeds
½ cup first cold pressed olive oil
2/3 cup lemon (or lime) juice

Start SLOW to prevent splashing, build VERY slowly, up to full speed. (Makes a tahini-like mush, or may substitute ½ cup tahini instead of seeds)

Of course, if you use his recipe for tahini, you may need to adjust the liquid in the Kale & Garlic Hummus recipe above.

So, let me know how it turns out for you!