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.