Last Friday my kids school had a Trunk n Treat festival, and I could not get dinner ready fast enough for them to get out of here and play with their classmates. Fridays are the days I will raid the fridge and see what can be “repurposed”. These sliders were born from this clean out.
I featured Sriracha Pumpkin Hummus for the Pumpkins and Pinterest series. True to form, I made a double batch and froze one. I pulled it out a couple days ago and had a bit left in the fridge. I grabbed the hummus; some leftover quinoa, eggs and coconut flour; out of that the quinoa pumpkin sliders were born.
Sriracha Pumpkin Sliders
2 cups quinoa (prepared according to package directions)
1 cup sriracha pumpkin hummus
1/2 cup coconut flour
Salt and pepper to taste.
Heat griddle on medium heat
Combine first three ingredients and mix well
Slowly add in coconut flour and mix till smooth.
Let mixture sit for five minutes to thicken a bit.
Using a 1/4 cup cookie scoop out mixture and place on griddle.
Use a damp spatula to flatten slider
Cook on medium for 3 minutes each side
We initially ate the sliders plain and dipped them in the Chick Fil A Polynesian sauce. Yeah, we will just put that in the 20 percent category.
We had the sliders again and served them with a cranberry spinach salad dressed with an apple cider vinegar and honey vinaigrette.
I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups. These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
½ cup unsweetened cocoa powder
½ cup coconut oil, melted
¼ cup honey (use maple syrup for vegan)
splash of vanilla extract
pinch of sea salt
1 cup pumpkin puree
2 tablespoons almond milk (or any other milk)
2 tablespoons honey (use maple syrup for vegan)
1 heaping teaspoon pumpkin pie spice.
Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
everything together and pour about 1 tablespoon of chocolate into each muffin liner.
Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
use a spoon to whip it back into liquid consistency.
Allow it to freeze for couple hours then enjoy.
Store in the freezer.
Today I let the boys try them out and come to find out I am the best mom in the universe. See what a little chocolate and pumpkin can do. 😊
If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.
Have you ever tried making any type of chocolate cups before? Someone, please tell me I’m not the only one that hasn’t tried this.
I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).
That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar. The pumpkin gives the end treat a creamy and smooth texture. Smoother than a cookie dough, but less firm than a Lara Bar.
Improves skin and hair
Good source of fiber
Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
Boosts immunity-perfect for cold and flu season.
These Vegan Pumpkin Energy Balls are the perfect snack. Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.