Fall Vegan Recipes Part 2

Ingredients:

1 Organic Granny Smith Apple

1/2 cup Sunflower Seed Butter (or nut butter of choice)

1/2 cup Rice Syrup

1/2 cup walnuts, Chopped

Directions:

In a small bowl, combine seed butter and rice syrup.  Add chopped walnuts to separate shallow dish.

Skewer apple and spread “caramel” until apple is completely covered.  Next, roll in chopped walnuts and freeze for 30 minutes.  Remove just before serving.

Ingredients

2 organic bananas, chopped and frozen

1/2 cup pumpkin puree

1 tsp pumpkin spice

1 tsp vanilla

Optional: 2-3 Tablespoons Native Forest Coconut Milk for a creamier texture and consistency.

Directions

Combine frozen banana chunks, pumpkin pure, vanilla and pumpkin spice in a food processor and blend until smooth. Serve immediately.

Ingredients

1/2 cup pumpkin puree

1 scoop chocolate plant protein powder

2 Tablespoons wheat germ

1/4 cup ground Flaxseed

1 tsp Organic Vanilla Extract

Toppings:

unsweetened Cocoa Powders

shredded coconut

chopped nuts

Directions

Combine all ingredients.  Roll into 1 inch balls and place in refrigerator for 1 hour.  Roll in coconut, cocoa powder, chopped almonds or enjoy the original recipe!

Makes 8