Pumpkin Pie Holiday Crumble

Super delicious, low carb, refined sugar free and dairy free.

Pumpkin pie filling

2 cups pumpkin puree 

1/2 almond milk

1/3 maple syrup

1 tsp each cinnamon, cloves and ginger powder

2 large free run eggs 

Crumble

1/2 cup almond meal

1 cup long oats

1/2 tsp cinnamon 

1/4 coconut oil or vegan butter

1/4 cup maple sugar 

1 tbsp chia seeds

4 tbsp pumpkin seeds

Method

Mix pumpkin pie ingredients together in a bowl. Pour into a nonstick pan. Mix crumble ingredients in same bowl until you get a lumpy consistency. Pour on top of pumpkin mix. Bake at 350 degrees Celsius for 45 to 50 minutes or until the top is golden brown. 

Top with anything you like. Fyi, If you add more nuts than the fat increases. If fruit, then the sugar intake increases too. 

5-ingredient Peppermint Chocolate Fudge

Stole this delish healthy chocolate fudge recipe from @healthfood and added a christmas twist to it.

Peppermint chocolate fudge

Recipe 
2 cups dark unsweetened chocolate for melting (dairy-free) (if using semisweet chocolate omit the sugar)
1 cup almond or cashew butter
3/4 cup coconut sugar
2 tsp peppermint extract
Crushed mint candies for garnish

Melt all ingredients together in a glass bowl over a pot of hot water. Not boiling. Pour into a baking pan lined with parchment. Garnish with candies. Refrigerate for 1 hour and cut into squares.