Fall Recipe Round-Up

Here are three of our fav fall recipes for you to try this season! Apple Cider Donut Cheesecake Dip, Pumpkin Cookie Truffles and Sweet Potato Casserole. 😋😋

APPLE CIDER DONUT CHEESECAKE DIP

Ingredients: 

🍎 8 oz cream cheese, softened

🍎 1/3 cup apple cider donut granola butter 

🍎 2–3 tbsp maple syrup (to taste)

🍎 ½ tsp cinnamon

🍎 ¼ tsp nutmeg 

🍎 Pinch of salt

🍎 Garnish:

🍎 A drizzle of extra granola butter 

🍎 Crushed graham crackers

🍎 Sliced apples

Instructions:

1. Add all ingredients (except garnish) to a blender and blend until creamy. (Or use a handheld mixer). Add 2 tbsp of water to thin out, more if needed.

2. Once done, place in a small bowl and top with crushed crackers and an extra drizzle of granola butter.

3. Serve with apple slices and graham crackers.

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PUMPKIN COOKIE TRUFFLES

Ingredients: 

🎃 ½ cup pumpkin puree

🎃 ⅓ cup Cookie Dough Granola Butter

🎃 ¼ cup almond flour

🎃 ¼ cup coconut flour

🎃 2 tbsp maple syrup or honey

🎃 1 tsp pumpkin pie spice

🎃 ½ cup dark chocolate chips

🎃 1 tsp coconut oil

Instructions: 

1. Combine the puree, granola butter, maple syrup, and pumpkin pie spice in a mixing bowl. 

2. Gradually add in the flour and mix until combined. 

3. Shape the dough into balls and place in the fridge for 30 minutes.

4. Melt the chocolate chips with coconut oil and set aside.

5. Remove the balls from the freezer and dip into the melted chocolate. If needed, place back into the freezer for a few minutes until the chocolate hardens.

6. Store in the fridge for up to 5 days in an airtight container or the freezer for up to 1 month.

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SWEET POTATO CASSEROLE

Ingredients: 

For the casserole:

🍠3-4 smaller sweet potatoes

🍠1/3 cup original granola butter (or 1/2 cup if prefer sweeter)

🍠1/4 cup maple syrup

🍠1/4 cup milk of choice

🍠1 tsp vanilla extract

🍠1/2 tsp cinnamon 

🍠1/4 tsp nutmeg

🍠1/4 tsp salt

🍠2 eggs

For the crumble:

🍠3/4 cup all-purpose flour

🍠1/3 cup coconut sugar

🍠1/2 cup raw pecans (roughly chopped)

🍠1/2 cup melted butter

🍠1 cup mini marshmallows

Instructions: 

1. Preheat the oven to 390°F (190°C). Poke the sweet potatoes with a fork and cut in two to three pieces. Bake for about 30 minutes or until soft.

2. Once cooked, let them cool for a few minutes and then peel them and add to a bowl. Beat the eggs in a separate bowl and stir them into the sweet potato mixture. (Letting the potatoes cool before combining with the eggs to ensure the eggs wont cook too quickly from the heat of the potatoes)

3. Add the granola butter, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, and salt. Stir until everything is well combined.

4. Grease a 9x13-inch baking dish and pour the sweet potato mixture into it, smoothing the top.

5. To make the crumble, combine all ingredients together. After adding the sweet potato mixture to the baking dish, sprinkle the crumble marshmallow topping evenly over the top.

6. Bake the casserole at 375°F for about 25-30 minutes. Keep an eye on the marshmallows in the last 5-10 minutes to make sure they don’t burn.

7. Bake for 30-35 minutes until the casserole is set and slightly golden on top.