What’s on your Autumn bucket list? I definitely have a couple must-do’s this season, and as I’ll be in college next fall, I want to check off as many classic fall activities as possible. After all, when I’m 100 miles away from most of my friends, going apple picking together won’t be nearly as easy as it is now.
So this Fall, my bucket list resembles this:
- Apple picking
- Making Pumpkin Macarons
- Jumping in a pile of leaves
- Costume party
- Making Halloween-themed cupcakes
Just to name a few!
As you may have noticed, pumpkin makes an appearance on this season’s bucket list. (You all do know I love some pumpkin!) And when brainstorming for this recipe today, I thought: “what’s better than checking off one bucket list task with this recipe? Checking off two!”
This pumpkin dip may not be macarons, but I promise you it’s so decadent that it would make the perfect macaron filling. Additionally, this dip is gluten free and vegan, so it’s definitely dietary-restriction-friendly (not to mention downright delicious) and would be the perfect addition to any Halloween party this year.
This recipe is painfully easy. Painful because you’re going to have to use some serious will power to prevent yourself from eating the entire bowl. Especially if you pick up a bag of Trader Joe’s Pumpkin chips or some homemade Snickerdoodles to enjoy it with. Mmh-mmh good!
Of course, this recipe is meant to be healthy- and would therefore also go well with apple slices or even carrot sticks. Just think of it like you’re combining carrot cake and pumpkin pie into one delectable dip!
I’m trying to restrain myself from making every single recipe pumpkin-related this fall… that would definitely be my most challenging bucket-list task yet!
Then again, Fall does only come once a year- so why not make pumpkin EVERYTHING.
Guilt- Free Pumpkin Dip
- 1/4 c rolled oats
- 1/2 c raw, unsalted cashews
- 3 tbs pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tbs maple syrup (or agave)
- 1 tbs water (or more, to reach desired consistency)
Add cashews to a food processor and blend until they resemble coarse bread crumbs. Add rolled oats, pumpkin pie spice, and vanilla extract and blend until the oats have been finely ground. Add pumpkin puree and maple syrup and blend until smooth. Add water and blend until desired consistency is reached. Scoop into a bowl and sprinkle with butterscotch chips and brown (or coconut) sugar. Enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 6 servings)