Vegan Dark Chocolate Pumpkin Cashew Butter Cups

Vegan Dark Chocolate Pumpkin Cashew Butter Cups

  • Servings: 10, 2 cups per person
  • Difficulty: easy
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A cozy fall treat.

Ingredients

  • 1.5 cups 70% dark chocolate chips
  • 1/4 cup pumpkin puree
  • 1/4 cup dark brown sugar
  • 1/4 cup cashew butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon (tiny pinch!) ground cloves
  • 20 mini cupcake liners (sizing really varies on this, the liners available at my local grocery store are a little taller and thinner than standard Reese’s peanut butter cups)

Directions

  1. Using a double boiler, melt the dark chocolate chips.
  2. Prepare the chocolate shells: Spoon a little bit of melted chocolate into each paper liner, then use the opposite end of a table knife (a chopstick or other small implement will also do!) to spread the chocolate half way up the sides of the liners. Place shells in the refrigerator to harden.
  3. Prepare pumpkin cashew butter: In a small bowl, mix together pumpkin puree, dark brown sugar, cashew butter, cinnamon, nutmeg, ground ginger, and cloves.
  4. Fill chocolate shells: Once chocolate lined paper cups have hardened, remove from the refrigerator and add a small amount of pumpkin cashew butter to each shell, swirling with the tip of a knife so the surface is relatively flat instead of mounded. The pumpkin butter should come about 3/4 of the way up the sides of the chocolate shells.
  5. At this time if the chocolate shells are starting to melt from the warmth of your hand you can place them back in the refrigerator for a few minutes to harden up – otherwise carry on to step 6!
  6. Top off the pumpkin cashew butter cups: Spoon the remaining melted chocolate on top of the cashew butter cups, and jiggle until the chocolate fills in all the cracks and meets the edges of the chocolate shells.
  7. Place in the refrigerator to harden. Optional: When the shells are halfway hardened, sprinkle with sea salt for garnish.
  8. Once the shells have hardened completely, remove the paper liners and enjoy! Once the liners are removed, the pumpkin cashew butter cups can be stored on the counter or inside the refrigerator.

Nutrition

Per Serving: 185 calories; 13 g fat; 6 g saturated fat; 15 g carbohydrates; 0 g fiber; 13 g sugars; 1 g protein; 0 mg cholesterol; 1 mg sodium.

No Fuss 60% Whole Wheat Sourdough Bread for Busy People

For a bread eating experience that is truly to die for, serve this bread with this Carrabba’s copycat olive oil dip!

No Fuss Whole Wheat Sourdough Bread

  • Servings: 8
  • Difficulty: easy
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A hearty yet fluffy all-purpose sourdough loaf.

Ingredients

  • 144 grams bread flour
  • 216 grams Bob’s Red Mill Stone Ground Whole Wheat Flour (Am I seriously telling you what brand of flour to use?! No, however if you use another brand you will likely need to use less water as other brands tend to have less fiber per serving and can’t tolerate quite as much hydration. Try around 270 grams of water and then adjust to your liking after you make your first loaf!)
  • 1 tsp salt
  • 210 grams 100% hydration sourdough starter
  • 288 grams water (If your starter is very runny I recommend experimenting with using less water)

Directions

  1. Mix together bread flour, whole wheat flour, and salt into a large mixing bowl and set aside.
  2. Into the bowl of a stand mixer, measure out your sourdough starter.
  3. Measure out your water, and microwave it until the water reaches 90 degrees F (or if your starter is fridge-cold heat water to 100 degrees F). Add the water to your starter and mix with a fork until starter is dispersed with very few clumps remaining.
  4. Add your flour mixture to the starter mixture and mix together until no dry flour remains. Cover and let sit 40-55 minutes.
  5. Using a dough hook attachment, kneed your dough on the lowest setting for 5 minutes. Don’t worry, the dough is supposed to look very sticky and will NOT pull away from the sides of the bowl!
  6. After 5 minutes, transfer your dough back to the bowl that originally held your flour mixture, cover, and let rest 1 hour and 30 minutes.
  7. Turn your dough: Wet your hand thoroughly, and then lift your dough and fold it back over onto itself. Do this 5 or 6 times, rotating the bowl and scraping the dough away from the edges with your fingers as you go. This is what we do for sourdough bread instead of kneading! Check out the link below the recipe for a great youtube video on how to turn sourdough. Again, the dough will be very wet and sticky at this point so don’t be concerned! You may feel the need to wet your hand more than once, and some dough will still stick to you and that’s ok! You should notice that by the 5th or 6th turn the dough has become much stronger. At this point cover the dough again and let rest another 1 hour and 30 minutes.
  8. Turn your dough again. Perform the same procedure outlined is step 7. At this point you may notice the dough is a little lighter and fluffier. I usually try to turn the dough just a little more gently this time so as not to squash out too many air bubbles.
  9. Cover the dough and let rest 2 hours.
  10. Shape your dough: Turn your dough out onto an un-floured work surface. Sprinkle the top of the dough with a generous amount of flour. Using a dough scraper turn the dough upside down so the floured side is against the counter. Use your thumb against the rest of your fingers to pinch the part of the dough that’s farthest away from you, pull it slightly farther away from you, and then fold it over onto itself toward the middle of the ball of dough. Repeat this with the part of the dough closest to you, and then with both sides. At this point, turn the dough upside down so the folds are facing the counter. At this point, cup your hands around the part of the ball of dough facing away from you, and gently pull towards yourself, developing tension along the top of the loaf. Repeat this motion how pulling the dough from left to right. Repeat these motions as few times as possible to develop a round loaf with a gentle tension on top. If the dough rips, you developed too much tension! No worries. Simply stop shaping and use less tension next time. I’ve provided a youtube link below on how to shape sourdough bread, as I’ve found personally that watching helps a lot more than reading!
  11. Sprinkle flour in your banneton, and then using the dough scraper lift the loaf from the counter top and place it smooth side up (counter side down) in your banneton. Cover with a light lint free cloth and let rest 40 minutes to an hour.
  12. Preheat your dutch oven: While the dough is doing it’s final rest, place your dutch oven in the oven and preheat to 500 degrees F.
  13. Once your shaped loaf is done resting, remove your dutch oven from the oven, remove the lid, and gently turn your loaf out into the bottom of the dutch oven. Due to the orientation of the dough in the banneton, scoring is not necessary although you may score the bread at this time if you wish! Do this quickly and then cover the dutch oven immediately and place it back in the oven for 16 minutes.
  14. Uncover the dutch oven and bake for 12 more minutes.
  15. Remove bread from oven to a cooling rack and ENJOY!!

Nutrition

Per Serving: 210 calories; 1 g fat; 0 g sat fat; 42 g carbohydrates; 5 g fiber; 9 g protein; 0 mg cholesterol; 291 mg sodium.

Click below for a great youtube video on turning sourdough!

Click below for a video on shaping sourdough. I recommend only watching from 0:58 to 1:49. In the beginning of the video this baker chooses to de-gas her loaf by pressing some of the air bubbles out. I personally don’t recommend that as I like to see as many air bubbles as possible in my bread! Additionally, note that our loaf is far more hydrated than hers so it won’t sit up quite as high after the shaping and that’s ok. 🙂

Creamy Vegan Roasted Red Pepper Pasta Sauce

Creamy Vegan Roasted Red Pepper Pasta Sauce

  • Servings: 4
  • Difficulty: easy
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A simple and delicious no-cook sauce recipe.

Ingredients

  • 1 cup jarred sliced roasted red peppers with 2-3 Tbsp of the water from the jar
  • 2 small cloves garlic
  • 1/2 cup raw cashews (these should be soaked in water overnight or soaked in boiling hot water for 5-10 minutes)
  • 1 cup frozen cauliflower, thawed in the microwave
  • 1 Tablespoon nutritional yeast
  • 2 teaspoons red wine vinegar
  • mounded 1/2 teaspoon salt
  • pepper to taste

Directions

  1. Add the roasted red peppers with their water, garlic, and cashews to a blender. Blend until smooth.
  2. Add frozen cauliflower, nutritional yeast, red wine vinegar, salt and pepper to the blender and blend until smooth. Add more water from the roasted red pepper jar or a vegan milk substitute if a thinner consistency is desired. The cashews will thicken the sauce over time, so if you plan to save the sauce for another day, reheat and add a little more water or vegan milk substitute to thin to desired consistency before enjoying on your favorite pasta!
  3. Serve over piping hot pasta!

Nutrition

Per Serving: 106 calories; 6 g fat; 1 g sat fat; 9 g carbohydrates; 2 g fiber; 4 g protein; 0 mg cholesterol; 420 mg sodium.