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.

Coconut Mocha Brownie Balls

Dairy-free, gluten-free, refined sugar-free, and vegetarian-friendly.
The holidays are over and that's cool. Let's eat better sweets.

Recipe by Sumera Garcia-Quadri
Ingredients
11/2 cup almond meal
1/3 cup dark cacao powder (low in fat and dark)
1/2 cup dates without pitts (I usually use Algerian or Saudi dates and remove the seeds)
1/2 cup chopped walnuts
1 cup toasted coconut
2 tbsp chia seeds (optional)
1/3 cup cold coffee

Method
In a food processor, blend the dates, coffee and cacao powder. Pour mixture in a bowl and add in almond meal, chopped walnuts, chia seeds and toasted coconut. Make balls and coat with more coconut. Store in a metal container and in the fridge. I usually keep them for over 2 weeks.