pumpkin "cheesecake" bars

Lemme tell you 'bout these Pumpkin Bars. They are (1) easy to make, (2) good-for-you, (3) delicious and (4) DELICIOUS. These bars are grain-free, refined sugar-free, dairy-free and gluten-free. But not missing annnnyyyyy flavor. Feel free to add additional sweetness in the filling. I suggest using pure maple syrup of a few more dates. Happy Fall Y'all!

crust

• 1 cup raw walnuts
• 1 tbs coconut flour
• 5 pitted dates
• 1 1/2 tbs melted coconut oil

filling

• 2 cups raw cashews
• 3/4 cup unsweetened pumpkin puree
• 3 pitted dates
• 1 1/2 tbs melted coconut oil
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tbs vanilla extract
• 4 tbs unsweetened almond milk 
• Pinch of salt

icing

• melted Nutiva coconut butter

instructions

1. Soak the raw cashews in water for at least 2 hours or overnight. 
2. To make the crust, pulse ingredients in a food processor until it is a fine, sandy mixture. Pour the mixture into your baking dish (I used a 8x5 pan) lined with parchment paper and firmly press it down into an evenly layered crust. Refrigerate crust for at least 15 minutes to harden. 
3. Drain and rinse the cashews before adding them into the food processor. Add in the rest of ingredients and pulse until the mixture is creamy.
4. Evenly spread the filling on top of the hardened crust.  Freeze for one hour before severing! Store in the fridge or freezer (I prefer to keep them in the freezer and let them defrost at room temperature for a few minutes before eating). 
5. Ice the bars with the melted coconut butter when ready to eat! I drizzled some chocolate on top of mine as well. 

(naturally) sweet veggie smoothie

This smoothie turned out awesome and I hope y'all love it as much as I did. It is low in sugar, full of good-for-you veggies and no, you cannot taste the zucchini! I added half of a date for some added sweetness and it makes all the difference. 

• 1 cup frozen cauliflower
• 1/2 frozen banana
• 1/4 steamed, then frozen zucchini
• 1 cup frozen spinach 
• 1/2 pitted medjool date (as a natural sweetener)
• 1 cup Califia Farms unsweetened vanilla almond milk
• 1 scoop Vital Proteins collagen peptides
• 1 tbs. ground flax seed
• 1/2 tbs. cinnamon
• 1 tps. NuttZo power fuel nut butter

Blend all ingredients until desired consistency is reached! Top with your favorite granola (I used Wildway grain-free coconut cashew - SO GOOD) and some more nut butter. Final step: enjoy!

coconut blueberry smoothie

This smoothie bowl is one of my all time favorites. It is low in sugar and so, so filling!

• 1 cup frozen cauliflower (in the bag from Whole Foods)
• 1/2 frozen banana
• handful of frozen organic blueberries
• 1/2 cup steamed then frozen white sweet potato
• 1/4 cup shredded coconut
• 1 tbs Nutiva coconut manna
• 1/4 raw cashews for extra creamy-ness
• Dash of chia seeds
• 1 scoop Bulletproof collagen protein 
• Dash of vanilla extract
• 1 1/4 cup New Barn unsweetened vanilla almond milk (the BEST)

Throw it all in your blender and blend until smooth! Feel free to add/remove almond milk as needed for desired consistency. 

• Top with Purely Elizabeth grain-free granola and Nuttzo 7 nut + seed butter

low-sugar collagen smoothie

• 1 cup frozen cauliflower 
• 1/2 frozen banana 
• 1 slice steamed then frozen sweet potato 
• 1/2 cup frozen spinach 
• 1 scoop Bulletproof collagen protein  
• 1 tbs coconut shreds 
• dash chia seeds, cinnamon, vanilla extract 
• 1 1/2 cup New Barn unsweetened almond milk
• NuttZo 7 nut and seed butter
• Forager Project unsweetened cashewgurt
• topped with more coconut shreds, Wildway cashew granola (SO yum), Big Tree Farms cacao nibs & a drizzle of Forager Project cashewgurt