These dark chocolate pumpkin pie bites are dairy-free, gluten-free, and the perfect treat with all the flavors of fall.
Today's recipe is a makeover of one of the most popular recipes on my blog: white chocolate pumpkin pie bites. This whole makeover thing is nothing new. Earlier this year I took my famous Greek Yogurt Blueberry Banana Bread and made it dairy-free -- and now I'm doing it again with my pumpkin pie bites. We've slowly but surely been transforming the way we eat to be more plant-based -- ie. less meat and less dairy. We're not completely vegetarian or vegan, but many days we are.
- It's good for our bodies, the planet, and our wallets!
- It's easy.
- It's delicious.
The Simple Swaps:
I used dairy-free dark chocolate chips instead of white chocolate chips.
I used gluten-free /dairy-free chocolate chip cookie dough instead of regular pie crust.
I used Silk's Vanilla Dairy-Free Yogurt Alternative instead of greek yogurt.
I used dark amber maple syrup instead of honey.
*And be sure to sub in a flax egg instead of a regular egg if you want them to be entirely vegan!
Adopting a more plant-based diet can start with making a change just one day a week, so as we see head into the holidays, why not make this change in your diet with some of the delicious and hearty seasonal ingredients that are now available --- like pumpkin and squash and sweet potatoes?!
Here are some fall-inspired, plant-based recipes to try:
- Spinach & Cranberry Stuffed Acorn Squash
- Sweet Potato & Chickpea Chili with Quinoa
- Superfood Spinach Salad with Roasted Sweet Potatoes
- Roasted Veggie Bowl with Coconut Peanut Sauce
- Curry Pumpkin Chowder
- Pad Thai with Sweet Potato and Carrot Noodles
This is a sponsored conversation written by me on behalf of Silk. The opinions, recipe, beautiful food photography and text are all mine.
Dark Chocolate Pumpkin Pie Bites
Dark Chocolate Pumpkin Pie Bites on a Chocolate Chip Cookie Dough Crust! // via Nosh and Nourish #glutenfree #dairyfree #SpoonfulofSilk
*1 flax egg = 1 tbsp of ground flax plus 3 tbsp warm water. Stir then refrigerate for 15 minutes before adding into the batter.
- Preheat oven to 350 degrees.
- In a medium mixing bowl, combine all ingredients, except for the cookie dough.
- Use non-stick spray or coconut oil to grease a mini muffin tin (that holds at least 24 mini muffins).
- Press cookie dough into each muffin cup, evenly so that the sides are covered and there's room in the middle for the pumpkin mixture.
- Spoon the pumpkin mixture into each cookie dough cup.
- Bake for 30 - 35 minutes, or until the pumpkin is set and a knife comes out clean.
- Remove the pumpkin pie bites from the oven and set them on a wire rack to cool for at least 20 minutes.
Yields 36 Mini Pie Bites