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Tag: Vegan

Pumpkin Pie Chocolate Cups

Pumpkin Pie Chocolate Cups are the next recipe featured in our Pumpkins and Pinterest series.   These darlings are from Food Pleasure and Health and oh am I glad that I tried this recipe they are divine.

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.


4.0 from 1 reviews
Pumpkin Pie Chocolate Cups
Recipe type: Sweet Treat
Serves: 14
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
  • Shell:
  • 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
  • Pumpkin Filling:
  • 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.
  1. Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
  2. In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
  3. everything together and pour about 1 tablespoon of chocolate into each muffin liner.
  4. Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
  5. In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
  6. tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
  7. use a spoon to whip it back into liquid consistency.
  8. Allow it to freeze for couple hours then enjoy.
  9. 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.

Raw Vegan Pumpkin Pie Energy Balls

Today’s feature for the Pumpkin and Pinterest series is Raw Paleo Vegan Pumpkin Energy Balls from Lightly Living. These were so yum, and so simple to make. I have to admit, these are a treat just for mommy. 🙂


This recipe was very simple to make.

  • I only made a few changes.
  • I swapped the pecans for almonds
  • I added 1 tablespoon of Maca powder
  • 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.


 Nutri-licious Benefits

  • Maca Powder
    • Balances hormones
    • Improves skin and hair
    • Increases energy
  • Dates
    • Good source of fiber
    • Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
  • Coconut
    • 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.


Raw Vegan Pumpkin Pie Energy Balls
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup pitted dates
  • ½ cup raw almonds
  • ⅓ cup canned natural pumpkin
  • ¼ cup + 2 tablespoons (set aside) unsweetened coconut flakes
  • 1 tablespoon Maca powder
  • 2 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • Pinch of sea salt
  1. First, soak the dates in water for 10 minutes. Drain water out and dry the dates on a paper towel.
  2. Simply grind the pecans in a food processor or blender to a fine texture.


Have you ever used Maca powder? Share if you experienced any differences below.


Sriracha Pumpkin Hummus

Sriracha Pumpkin Hummus from The Recipe Runner


Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?

This Sriracha Pumpkin Hummus has become my new Fall favorite.


Yep, it has TKO’d my previous “nameless” choice.

I made this humorously simple recipe at about 8:30 this morning.

I then sliced a cucumber and a few bell peppers.

Performed the ritualistic “taste test.”

“Oh, Now that’s good!”
Clicked a few pictures.

“Taste tested” a few more times.
Edited a few pictures…

Taste test
Posted a picture to Instagram

Taste test
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.

Sriracha Pumpkin Hummus
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 12
This spicy and slightly smoky hummus makes a great snack or appetizer!
  • Ingredients
  • 15 ounce can garbanzo beans
  • ¾ cup pumpkin puree
  • 2 T. fresh lemon juice
  • 1 t. extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 t. cumin
  • ½ t. chili powder
  • ¼ t. smoked paprika
  • ¾ t. kosher salt
  • 2 t. sriracha
  • ¼-1/2 cup water
  • Pita chips or vegetables for serving
  1. In a high speed blender or food processor add all of the ingredients except the water.
  2. Turn the blender or food processor on and slowly add in the water until the hummus becomes smooth and creamy.
  3. Serve the hummus immediately with pita chip or vegetables, or refrigerate until you are ready to use it.

Have you been following the Pumpkin and Pinterest series? Which recipe is your favorite so far?

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free

Baked Pumpkin-Spiced Oatmeal (Vegan & Gluten Free) 

Serves: about 8-12
  • 2 cups rolled oats
  • 1 ½ cup organic pumpkin puree**
  • 1
    /3 cup maple syrup
  • 2 Tbsp organic coconut oil
  • 2 Tbsp unsweetened organic almond milk
  • 2 tsp pumpkin spice
  • ½ tsp sea salt
  • Optional 1 cup craisins
  1. Preheat oven to 350 F.
  2. Mix oats and spices together in a medium sized mixing bowl.
  3. Mix pumpkin, maple syrup, coconut oil and almond milk together in another bowl.
  4. Add the wet ingredients to the dry and mix until combined.
  5. Spoon the batter into a greased pan. 
  6. Bake at 350F for 15 to 20 minutes. If you want it a bit crispier on top increase temp to 375 for 5 additional minutes. 
  7. Let the oatmeal cool on a wire rack or plate.
  8. Enjoy!
** If you’re using up leftover pumpkin puree, using less than 1 ½ cup is OK, too, but I don’t recommend going below ¾ cup.