Mini Pumpkin Pie Smores Tarts

Mini Pumpkin Pie Smores Tarts are the ultimate fusion of your favorite Fall treats…did I mention they’re no-bake…and gluten-free…and vegan?! Holy smokes! They’re pie-meets-cookies and you’ll totally fall in love with them!

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So here we are, smack dab in the middle of September. I am wearing a yoga tank top and some running shorts (my usual uniform these days), my hair is frizzed out to Frankfurt because of the humidity, and I’m ordering my first Pumpkin Spice Latte. Well, to be honest, I made the drink order quite a bit more complicated than that, but that’s just my Starbucks style.

Anyhoodle. I’m forcing Fall. I bought sparkly pumpkins to go with my glass pumpkins from TJ Maxx  and a couple strands of fake Autumn leaves garland because I was feeling super cheesy. Décor, check.

And now, pumpkin pie. Oh, and s’mores. Because, duh, smores. I swear, people call them a Summer food, but don’t you start throwing up more fires in the Fall and needing sustenance in the form of charred mallow in the Fall? I think so. It’s a year-round food.

This is probably the most simple pumpkin pie I’ve pulled off because I didn’t have to bake it. And, totally vegan (until you top it with a marshmallow…but they make those in “vegan” too so you should totally hunt those down if that’s your game!), because I creamed up some cashews and a date for sweetness, then blended it with my day-glow orange veggie-from-a-can. Tah-dah!

I used the base from my no-bake S’mores Bars as the crust here too, because you shouldn’t fix what ain’t broke. {getting’ all Southern on ya because I mentioned bonfires earlier…} Except! I added some nutmeg and cinnamon, because in the Fall, we take pumpkin spice shots. Hiyah!

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When it’s all done, not only did I quickly toast the mallow under the broiler, but then I drizzled it in whatever chocolate sauce I had in my fridge (but you can totally make your own or melt chocolate to do the same thing). So easy.

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Annnnddd…here ya go!

Mini Pumpkin Pie Smores Tarts
Mini Pumpkin Pie Smores Tarts are the ultimate fusion of your favorite Fall treats...did I mention they're no-bake...and gluten-free...and vegan?! Holy smokes! They're pie-meets-cookies and you'll totally fall in love with them! (makes 6 mini tarts)
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Crust
  1. 2/3 cup raw cashews
  2. 1 tsp. vanilla
  3. 1 Tbs. coconut oil
  4. 1 tsp. water
  5. pinch of sea salt
  6. ½ cup oats
  7. dash of cinnamon and nutmeg
Pumpkin Pie Filling
  1. ¼ cup cashews, soaked at least 20 min
  2. 1 date (I would soak it with the cashews)
  3. 2/3 cup pumpkin (I used Libby’s pumpkin)
  4. ¼ tsp. allspice*
  5. ¼ tsp. cinnamon*
  6. 1/8 tsp. nutmeg*
  7. 3 standard sized marshmallows
  8. chocolate sauce, for drizzling
Crust
  1. In a food processor (I used a mini food prep for the entire recipe), combine all of the crust ingredients except for the oats and spices. Blend until it becomes a thick, almost past-like consistency (there can be a few grainy nutty pieces throughout, but you want it pretty thick and pasty). Add the oats and spices then blend for a few seconds, until the oats are broken down but not completely blended away.
  2. Scoop 1-2 Tbs. of filling into each of your mini tart pans (6). Use your fingers to press the filling up and around the pans, making sure it’s even, adding more filling as needed. Place in the fridge to set as you prepare the filling.
Filling
  1. Drain your cashews and date from the water. Place them in your food processor (which you have cleaned quickly after making the crust in it). Start blending, and blend until well broken down. Add the pumpkin and blend until completely smooth, stopping to scrape down the sides as needed. Once it’s smooth, add the spices, and blend. Taste your filling, and if you like more spices, add them now. If your filling isn’t smooth enough for you (I blended for quite awhile), you can press it through a wire mesh strainer.
  2. Add 1.5 Tbs. of filling to each tart pan, smoothing the top and making sure each tart is full (nobody likes a skimpy little pie!).
  3. Cut each of your marshmallows in half. Add a half of marshmallow to each tart. Broil until golden brown (I placed all of the filled tarts on a large cookie sheet, then into the oven under the broiler). This happens quickly, so keep a close eye on them!
  4. Drizzle them with chocolate sauce!
  5. Enjoy!
Notes
  1. *taste and adjust to your liking after it’s all mixed together
  2. Keep prepared tarts in the fridge for up to a week (though I’d eat them after 2…but that’s just me) or in the freezer to eat whenever your pumpkin pie whim strikes you.
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Acai Bowl

An Acai Bowl is the perfect way to enjoy an antioxidant-packed smoothie! It’s thick, slightly sweet and topped with lots of fun toppings! What a perfect summer treat!

Acai Bowl (treatswithatwist.com)

I had an AHmazing trip to Seattle this last weekend! I can’t wait to share with you everything I did. I don’t think I’ve been so happy since my Honeymoon!

We saw so many beautiful, natural sites and ate SO much good food, I had a stupid silly grin on the entire time.

Driving home from the airport was a bit of a terror, since we had to drive 5 hours (we fly in and out of St. Louis so my parents can dog-sit, which means we wake up at 3am and take the 6am flight) and a torrential downpour hit us with 70 (NO JOKE) miles-per-hour winds! It came down so rough and in sheets that you could NOT see through, that we had to come to a stop on the highway just to wait to see the lines on the road. Doesn’t take much more than that to wake you up!

Anyways! You may have noticed a little challenge I’ve been partaking in on Instagram. Thanks for not calling me a loser and unfollowing me, because I’m really a super cheesy person and it becomes SUPER obvious when I do challenges and have to explain my brain…which is why I tend to stick to artsy photos of things I love when I’m on Instagram. But, this one has been really making me focus on bettering myself. I love that it is very positive and about adding healthy habits into your life and making you feel more positive in general.

I resolved, after this crazy amazing birthday week, to cut down on sugar and do a sugar detox. I usually don’t have a problem, because a small treat here and there is usually plenty for me. Well, after all of the cake and treats from my birthday week and realizing that I tend to mindlessly chomp on anything chocolate-covered, I decided to make a conscious decision to scale back. I finished this last weekend feeling sick to my stomach, sluggish, grumpy, sick, worse skin than usual, and I’m pretty sure I have an ulcer (for serious). So, for the next few weeks, only deliberately planned treats, like wedding cake at an upcoming wedding or a special dessert date between my husband and me, are ok, which gives me balance and things to look forward to.

Acai Bowl (treatswithatwist.com)

Acai Bowl (treatswithatwist.com)
That being said, I’m replacing sugar (and honey drizzles and maple downfalls) with natural fruit for treats. So, my Acai smoothie Bowl really hits the spot for me. Hopefully this will keep the sugar withdrawls at bay.

An Acai Bowl is so packed with antioxidants and nutrients, with so many possibilities to add even more, that you’ll feel glowing, happy and bright afterwards. Acai isn’t a very flavor-rich or sweet superfood, so adding the toppings is the fun part! I love adding slivered almonds, fresh blueberries or bananas, some hemp seeds for protein, and coconut flakes along with a bit of crunchy granola. Really the possibilities are endless. I would normally add a good drizzle of local raw honey, but you can do that on yours and I’ll take mine without for awhile.

Acai Bowl (treatswithatwist.com)
Enjoy! And wish me luck on this crazy idea to sugar-detox! You can follow me on Instagram and see the other crazy things I’m getting myself into (like doing yoga poses in public, because in my head I am much more graceful than I actually am). 

Acai Bowl
Acai Bowls are antioxidant-packed smoothie bowls filled with the superfood Acai. The toppings are the best part, so don't skimp on those! Enjoy this summer treat all year long and you'll be glowing. (makes 1 bowl)
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Ingredients
  1. 1 packet of frozen Acai (Sambazon)*
  2. ½ banana, frozen
  3. ¼ cup almond milk
  4. Toppings: homemade or store-bought granola (no dried fruit**), hemp seeds, almonds, fresh fruit, unsweetened coconut
  5. Optional add-ins: spinach, spirulina, frozen berries, a scoop of natural protein powder (like Vega)
Instructions
  1. Blend the smoothie ingredients together until smooth. Push down the sides in your blender so it all comes together. You want it "spoonable" thick.
  2. Add toppings! Enjoy immediately!
Notes
  1. Notes: you’ll want this to be super thick, so just keep scraping down your blender until it’s all blended together.
  2. *If you don’t have frozen acai packets and want to use dehydrated acai powder, add 1 Tbs of the powder to your blender, along with ½ cup of frozen blueberries and the rest of the smoothie ingredients.
  3. **dried fruit will only turn rock-solid on top of this smoothie bowl, so it’s best to stick with fresh fruit and granola made of just oats and sees/nuts
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Peanut Butter Swirl Chia Seed Ice Cream

Peanut Butter Swirl Chia Seed Ice Cream is a super simple, no churn ice cream, made without any dairy, minimal sugar and swirled with peanut butter (or your favorite nut butter).

  Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

I’m kicking this chia pudding thing up a notch. Do you mind?

Didn’t think so.

Because I made you ice cream.

Let’s talk trial and error here first. Don’t use almond milk. It doesn’t have enough body. And don’t use the nonfat coconut milk. It’ll be too icy. I’m not trying to be bossy, I just want you to learn from the rock hard mistakes I already made with this recipe. That’s why we’re friends.

You’ll make my birthday cake, and I’ll bring the ice cream, ok? Deal? [it’s on Monday…mark your calendar]

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com) And I’ll be honest, I didn’t just use peanut butter to swirl in here. I used a coconut peanut butter. Soooooo goooooddddd! Gah! Drool.

The texture is slightly icy but creamy because of the chia seeds and the full fat coconut milk. Really be generous with the vanilla, you won’t regret it. You have to let the ice cream set out to soften, but as soon as it is scoopable, you’re in for a real treat. 

Peanut Butter Swirl Chia Seed Ice Cream (treatswithatwist.com)

Peanut Butter Swirl Chia Seed Ice Cream
Peanut Butter Swirl Chia Seed Ice Cream is a super simple, no churn ice cream, made without any dairy, minimal sugar and swirled with peanut butter (or your favorite nut butter).
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Ingredients
  1. 1 can (15 oz) of full fat coconut milk
  2. ¼ cup chia seeds
  3. 3 Tbs. coconut sugar
  4. 2 dates (soft dates, like Medjool)
  5. 1 tsp. corn starch (or 1/4 tsp. xanthan gum)
  6. 1 Tbs. vanilla extract
  7. pinch of sea salt
  8. 2-4 Tbs. natural peanut butter (or your favorite nut butter)
Instructions
  1. In a blender, blend together all of the ingredients except for the nut butter, until smooth.
  2. Pour your ice cream base into your ice cream container (I ordered some cheap ones off Amazon, but you can use a bread loaf pan lined with plastic wrap). Drop your peanut butter in the container and swirl with a knife.
  3. Apply the lid (or wrap tightly with plastic wrap) and freeze for at least 6 hours or overnight.
  4. When you're ready to scoop your ice cream, let it sit on the counter to soften (20 min or so). Scoop, enjoy!
Notes
  1. If your nut butter is quite thick, microwave it to heat it and thin it out, making it easier to swirl.
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Cherry Banana Smoothie Bowl

A Cherry Banana Smoothie Bowl is a satisfying snack and a fun new way to eat a smoothie! 

Cherry Banana Smoothie Bowl (treatswithatwist.com)

I’ve really been on a smoothie bowl kick lately.

At first, smoothie bowls looked really silly to me. Honestly. It’s a drink, people!

But then…yup, I jumped on board.

Smoothie bowls are awesome because you’re making an extra thick smoothie; so thick that you can add toppings and they don’t sink! Brilliant.

Traditionally smoothie bowls are made with acai berries, but because not everyone has them in their freezers, I’m making mine with cherries! [They’re everywhere right now and on sale too, so go grab a bag, or five.]

Another benefit of smoothie bowls, I think, is that they last longer than a smoothie. I can suck a smoothie down in a manner of seconds, but because you’re eating a smoothie bowl with a spoon, you’re forced to slow down. You get a mix of fruity, smooth puree, and a bit of crunchy toppings too.

Cherry Banana Smoothie Bowl (treatswithatwist.com)

Cherry Banana Smoothie Bowl (treatswithatwist.com)

I like to add toppings that span the texture gamut and add lots of nutrition too. Hemp seeds, granola, more fruit, coconut, bee pollen, nuts, seeds, a drizzle of local honey and protein powder “frosting” are all great choices!  

Cherry Banana Smoothie Bowl (treatswithatwist.com)

Cherry Banana Smoothie Bowl
A smoothie bowl is a fun way to eat a smoothie, slowing you down and adding toppings too! Cherries are vitamin-packed and abundant in the summertime, making this bowl a perfect snack. (makes 1 smoothie bowl)
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Ingredients
  1. ½ - ¾ cup pitted cherries
  2. 1 banana, frozen in chunks
  3. ¼ cup unsweetened almond milk
  4. 1-2 cups spinach or kale (optional)
  5. Toppings: granola cereal, hemp hearts, unsweetened coconut, banana slices, cherries
Instructions
  1. Blend smoothie ingredients together then pour into a bowl.
  2. Top with toppings (all of them or some of them, or whatever sounds good to you!)
Notes
  1. Add a scoop of your favorite non-dairy protein powder for a boost of protein (I use Vega)
Treats With a Twist http://www.treatswithatwist.com/wp/

Roasted Blueberries n Cream Popsicles

Roasted Blueberries n Cream Popsicles are the ultimate summer treat! They’re full of rich, jammy blueberry flavor, marbled with sweet honey almond milk “cream.” This one’s a crowd-pleaser for sure! 

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In case you hadn’t heard…

It’s POPSICLE WEEK!!

Heyyyyyyy!

Ever since I got an ice pop mold for a wedding gift (I’m probably supposed to say “we,” right?), and then supplemented it with another mold (TJ Maxx!), I’ve been going crazy for homemade popsicles! Um, did you SEE my Birthday Cake Fudgsicles and my Mango Coconut Ice Pops?! Yeah.

Well Popsicle Week excites the bejesus out of me because a bunch of bloggers, including myself, have been rounded up by the AHmazing Billy of Wit and Vinegar to all share a popsicle recipe this week.

So, get your frozen treat on!

I knew I absolutely had to make a Roasted Blueberries n Cream Popsicle. Don’t ask me why. Maybe berry crisp or pie was dancing through my brain. But, it had to be done.

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

 

Fresh blueberries, roasted with coconut sugar until jammy and jamming, stirred into honey almond milk, and frozen to perfection! Then…roll that suckah in some coconut sugar and you have an ULTIMATE Summer cooler. Yum.

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

 

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

This little face says it all…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

I don’t typically show you what I do with the other 75% of my time…but these little ones have kept me on my toes for 2 ½ years! (Cheers to all the fellow nannies out there!) And, well, when it came to choosing to have my husband holding a popsicle or a cute little 3-yr-old in a swimsuit holding the popsicle…

Husband…child…man hands…kiddo hands…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

You get it. Kid won. Sorry honey.

Anyways! Hope you love um. We certainly do! And keep an eye on the Popsicle Week happenings too!

Roasted Blueberries n Cream Popsicles
Roasted Blueberries n Cream Popsicles are a sweet summer treat! Jammy roasted blueberries are swirled with sweet honey almond milk, frozen to perfection and then rolled in coconut sugar! (makes 6 pops)
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Ingredients
  1. 1 ½ cups fresh blueberries
  2. 1 Tbs. coconut sugar
  3. 1/8 tsp. cinnamon
  4. 2 cups unsweetened almond milk
  5. 2 Tbs. local honey
  6. extra coconut sugar, for rolling (optional)
Instructions
  1. In a small baking dish, sprayed with nonstick spray, place your blueberries in and even layer and sprinkle with the coconut sugar. Toss them around a bit to get them covered. Roast them in a 400 degree oven for 15 minutes, stirring once or twice to ensure the sugar doesn’t burn.
  2. Transfer the cooked blueberries to a dish, stir in the cinnamon, and let the jammy mixture cool and thicken.
  3. In a jar (or container with a lid), combine the almond milk and honey. Shake to combine.
  4. Divide out half of the jam between your Popsicle molds, spooning a bit into the bottom of each one. Fill each mold with the honey almond milk until almost full. Spoon the rest of the jam carefully into each of the molds. Use a popsicle stick to carefully give a quick swirl through the milk and blueberries in each mold.
  5. Insert sticks and freeze according to your mold’s directions. (Mine says at least 6 hours.)
  6. When you’re ready to eat them, run the mold quickly under hot water, pull the Popsicle out of the mold, roll the edges in coconut sugar and enjoy!
Notes
  1. I found my popsicle molds at TJ Maxx and Sur la Table. They are also available at Williams Sonoma, on Amazon, and many more places!
Treats With a Twist http://www.treatswithatwist.com/wp/
Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Thief!

 

Oh fine, here’s one last kiddo pic for ya…

Roasted Blueberries n Cream Popsicles (treatswithatwist.com)

Pretty sure he’d pull on his face until it hurt if it made her laugh! 

 

PS. Happy Birthday to my little brother!! I love you!