Dark Chocolate Pumpkin Pie Bites with Cookie Dough Crust
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:
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.
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:
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
Description
Dark Chocolate Pumpkin Pie Bites on a Chocolate Chip Cookie Dough Crust! // via Nosh and Nourish #glutenfree #dairyfree #SpoonfulofSilk
Ingredients
Notes
*1 flax egg = 1 tbsp of ground flax plus 3 tbsp warm water. Stir then refrigerate for 15 minutes before adding into the batter.
Instructions
Yields 36 Mini Pie Bites
Nosh and Nourish