14 Spooky
Fall Recipes

By Dani Mann /

29 October 2018

Get your spooky on with these 15 recipes that are PERFECT for any fall or Halloween get together. Not only do they taste terrifyingly delicious, but they’re filled with some of our favorite organic ingredients that you’re gonna love!

BOO-NANA GHOSTS

INGREDIENTS

  • ¼ cup Chocolate PBfit
  • 3 Tbsp water
  • 1 tsp coconut palm sugar
  • 5 bananas
  • 10 large chocolate chips
  • 20 mini chocolate chips

DIRECTIONS

  1. Mix Chocolate PBfit and water in a small bowl until creamy.
  2. Spread on a small plate or platter. Top with coconut palm sugar.
  3. Slice bananas in half vertically. To each “ghost” aka banana half, add two mini chocolate chips for eyes and one large one for mouth. Place cut side down on to the Chocolate PBfit. Repeat until you have 10 little ghosts on the platter.
CALORIES 80  •  FAT 1G  •  PROTEIN 2G  •  CARBS 17G  •  FIBER 2G

PUMPKIN BARS

BAR INGREDIENTS

  • ¾ cup almond butter
  • ½ cup pumpkin puree
  • 1 egg
  • ¼ cup coconut palm sugar
  • ¼ cup pure maple syrup
  • 1 tsp vanilla
  • 1 tbsp coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ¼ tsp salt
  • ⅓ cup chocolate chips 

TOPPING INGREDIENTS

  • 1/2 cup oats
  • 1/4 cup Oat flour
  • 1/4 tsp cinnamon
  • 1/4 cup BBF Virgin Coconut Oil
  • 1/4 cup BBF Coconut Sugar

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a 8×8 square baking dish.
  2. Combine all ingredients in a bowl besides the chocolate chips. Mix till well combined.
  3. Stir in the chocolate chips.
  4. Pour the mixture into the prepared baking dish. Smoothing with a spatula. Bake for 30 minutes or until a knife inserted into the center comes out clean.

CALORIES 252  •  FAT 16G  •  PROTEIN 5G  •  CARBS 26G  •  SERVES 8

 

WITCHES BREW

(charcoal lemonade)

INGREDIENTS
  • 1/3 cup fresh lemon juice
  • 3 tbsp BBF Organic Agave
  • 2 cups water
  • 2 capsules of activated charcoal, broken open
  • 2 slices of orange
  • ice
DIRECTIONS
  1. Mix  lemon juice, agave, water and charcoal in a shaker cup until thoroughly combined. Pour in two cups and garnish with an orange slice.
CALORIES 108  •  FAT 0G  • PROTEIN 0G  •  CARBS 29G  •  FIBER 1G

FALL HARVEST QUINOA SALAD

INGREDIENTS

Salad

  • 3 Cups butternut squash
  • 2 cups cut brussel sprouts
  • 2 apples
  • ½ red onion
  • 3 cups cooked quinoa
  • ⅓ cup dried cranberries
  • 3 tbsp toasted pumpkin seeds

Dressing

  • 1 cup apple cider
  • 2 tbsp BBF coconut vinegar
  • 2 tbsp minced shallot
  • 1 tbsp dijon mustard
  • 1 tbsp maple syrup
  • 2 tsp BBF avocado oil
  • Salt and pepper to taste 

DIRECTIONS

  1. Preheat the oven to 400 degrees.
  2. Place the Cubed butternut squash, cut brussel sprouts, and diced red onion on a baking sheet. Drizzle with avocado oil and a generous amount of salt and pepper. Bake until the butternut squash is fork tender.
  3. Place the cooked quinoa and all the other salad ingredients in a large bowl. Mix to combine.
  4. For the salad, Simmer the Apple cider, coconut vinegar and shallot in a small pot of medium heat till the shallot softens. Allow to cool.
  5. wisk the apple cider mixture and the other dressing ingredients in a small bowl.
  6. Add the dressing to the  salad and mix around till it is well combined.
  7. Enjoy!

CALORIES 203  •  FAT 3G  •  PROTEIN 5G  •  CARBS 41G  •  SERVES 8

 

PUMPKIN CUPCAKES WITH CACAO FROSTING

INGREDIENTS
  • 1 cup whole wheat flour
  • 2½ tsp pumpkin spice
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup BBF Organic Virgin Coconut Oil, softened
  • ½ cup coconut palm sugar
  • 2 eggs
  • ½ cup canned pure pumpkin puree
  • 1½ teaspoons pure vanilla extract
Frosting
  • 1½ cups powdered sugar
  • ½ cup LIVfit Cacao Powder
  • ½ tsp salt
  • ½ stick butter
  • 1-3 tbsp milk
DIRECTIONS
  1. Preheat oven to 350°F. Line one 12-cup muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
  3. In a countertop mixer beat together coconut oil and coconut palm sugar. Add the eggs,  pumpkin and vanilla and beat until creamy. Slowly add flour mixture until combined thoroughly.
  4. Using an ice cream scoop, fill each cupcake 3/4 full. Bake for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Place cupcakes on a wire rack and cool completely before frosting.
CHOCOLATE FROSTING
  1. Combine confectioners sugar, cacao and salt in a medium bowl.
  2. In a separate bowl beat butter until creamy. Slowly add the confectioners sugar and cacao. Add milk as needed. Beat until creamy.
  3. Top the cupcakes with the frosting.
CALORIES 275  •  FAT 14G  •  PROTEIN 2G  •  CARBS 35G  •  FIBER 1G

SPICED CIDER

INGREDIENTS

  • 10 cups apple cider
  • 1 orange
  • ½ cup BBF Organic Coconut Sugar
  • 3 cinnamon sticks
  • 1 small piece of ginger
  • 12 cloves
  • 5 allspice berries
  • 1 tbsp ground cinnamon

DIRECTIONS

  1. Pour the apple cider into a large pot and put it on medium heat.
  2. Slice the orange into slices and add it to the pot with the apple cider.
  3. Add all the other ingredients in to the pot.
  4. Allow apple cider mixture to boil then turn it on a simmer for at least an hour. The longer you simmer the more you will develop the flavor.
  5. Serve cider warm.

CALORIES 163  •  FAT 0G  •  PROTEIN 0G  •  CARBS 42G  •  SERVES 10

 

CHOCOLATE PBFIT CUP BATS

INGREDIENTS

  • 8 oz of chocolate
  • 5 Tbsp of PBfit
  • 4 Tbsp of water
  • 3 Tbsp BBF Coconut oil
  • 6 Chocolate sandwich cookies
  • Small Candy eyes

DIRECTIONS

  1. Melt the chocolate in the microwave or using a double boiler. Add 2 Tbsp of the coconut oil to your melted chocolate and stir til incorporated.
  2. Place mini muffin liners in your mini muffin pan.
  3. Put a spoonful of chocolate in each one, filling ⅓ of the way up. Place muffin tray the freezer to allow the chocolate harden.
  4. While the chocolate is hardening. Mix the Pbfit and water together, add the last Tablespoon of Coconut oil to the pbfit.
  5. Once the chocolate is hardened remove the muffin tray from freezer. Add a spoonful of the peanut butter mixture to each candy.
  6. Cover with remaining chocolate.
  7. Place in freezer to allow the entire candy to harden.
  8. While the Pbfit cups are in the freezer. Take you sandwich cookies, twist them a part and scrape the filling into a small bowl. Carefully break each cookie in half to be used as bat wings.
  9. Once the Pbfit cups are fully hardened. Remove the muffin lining from the outside. Taking one half of a cookie, put a little bit of the cookie filling on one corner and place on one half of the Pbfit cup to create the wings, repeat on the other side.
  10. Take a little bit of the cookie filling and place on the back of each candy eye and place in the middle of the pbfit cup to complete the bat. Repeat the process with the remaining candies.
  11. Enjoy!

CALORIES 163  •  FAT 9G  •  PROTEIN 1G  •  CARBS 20G  •  SERVES 12

 

PUMPKIN CHIA MOUSSE

INGREDIENTS
4 mini pumpkins
1 can chilled coconut milk
¼ cup BBF Organic Chia
¼ Cup BBF Organic Agave
1 cup pumpkin puree
2 Tbsp pumpkin pie spice
1 tsp vanilla
DIRECTIONS
1. Cut tops off the mini pumpkins and scoop out the seeds.
2. In a high speed blender add the rest of the ingredients and blend on high for 1 – 2 minutes until creamy.
3. Pour into mini pumpkins and refrigerate for at least 2 hours and up to 24 hours. Top with an extra dash of pumpkin pie spice and serve.
CALORIES 225  •  FAT 9G  •  PROTEIN 3G  •  CARBS 34G  •  FIBER 9G

DEVILED EGGS

INGREDIENTS

  • 6 eggs
  • 2 Tbsp BBF Avocado oil Mayo
  • 2 Tbsp Pickle Relish
  • ½ tsp Hot sauce
  • ½ tsp dijon mustard
  • Salt and pepper
  • Green and black food dye
  • Sliced olives
  • Sprinkling of paprika

DIRECTIONS

  1. Place the fresh eggs in a pot of cold water. Cover and place on the stove top. Boil for 10 mins and let sit for another 5 mins.
  2. Rinse the eggs off in cold water.
  3. To create the spider webbing design on the eggs: Carefully crack each egg shell by tapping or rollin carefully on the counter. Place the eggs once the shells are cracked in a ziplock bag with black food coloring and water. Make sure the eggs are covered. Place bag in fridge and let sit overnight for best results. When ready to make. Rinse the eggs in vinegar, then carefully peel of the shells.
  4. Once peeled, cut each egg carefully in half lengthwise.
  5. Carefully remove the yolks and place them in a separate bowl. And place the egg whites on a serving plate.
  6.  Mix the Mayo, relish, hot sauce mustard and salt and pepper in with the yolks and stir until smooth.
  7. Add a few drops of green food dye to the mixture.
  8. Carefully spoon of pipe egg yolk mixture back into the egg whites.
  9. Add a single olive to the top of each deviled egg and sprinkle with paprika.
  10. Enjoy!

CALORIES 118  •  FAT 9G  •  PROTEIN 6G  •  CARBS 2G  •  SERVES 6

 

QUINOA STUFFED ACORN SQUASH

INGREDIENTS
  • 3 medium acorn squash
  • 2 tbsp coconut vinegar
  • 2 tbsp avocado oil
  • 1 tbsp agave
  • Kosher salt
  • 1 small red onion, chopped
  • 1½ cups mushrooms, chopped
  • 1 cup brussels sprouts, chopped
  • 2 tbsp curry powder
  • 1 tsp ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 cups cooked quinoa
  • ½ cup loosely packed fresh basil leaves, chopped
  • 2 tbsp pumpkin seeds
DIRECTIONS
  1. Preheat oven to 425°F.
  2. Cut squash in half lengthwise and scoop out the seeds. Arrange the halves in a large baking dish, flesh-side up. Whisk together the vinegar, half of the avocado oil and agave in a small bowl. Brush the flesh side of the squash halves with some of the agave mixture and sprinkle with salt. Place the squash flesh-side down in the baking dish, brush the skin side with agave mixture and sprinkle with salt. Roast until squash is tender, about 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush with more of the agave mixture.
  3. While the squash is baking, heat the remaining avocado oil in a medium saucepan over medium-high heat. Add onions and cook for about 3 minutes. Add the mushrooms and Brussels sprouts and cook for about 7 minutes. Add curry, cinnamon, cayenne pepper, and quinoa. Remove from heat and stir in basil and pumpkin seeds. Scoop into acorn squash bowls, garnish with a little basil and serve.
CALORIES 294  •  FAT 9G  •  PROTEIN 10G  •  CARBS 51G  •  FIBER 8G

HALLOWEEN BARK

INGREDIENTS

  • 1 cup Refined coconut oil – melted
  • 1 cup BBF LIVfit Superfood Organic Cacao Powder
  • 1 cup of premixed PBfit
  • ½ cup BBF Organic Agave
  • ¼ tsp salt
  • A handful of Halloween candy

DIRECTIONS

  1. Line a 8×8 pan with parchment paper and set aside.
  2. In a small pan, combine the coconut oil, cacao, Pbfit, agave, and salt
  3. Heat over medium heat and whisk until smooth and together. Does not need to boil.
  4. As soon as it is smooth, pour into prepared pan.
  5. Sprinkle your Halloween candy on top of the chocolate mixture and place in fridge until set. For at least 2 hours.
  6. Remove from fridge and pan and cut into portions.
  7. Enjoy

CALORIES 151  •  FAT 7G  •  PROTEIN 5G  •  CARBS 17G  •  SERVES 12

 

PUMPKIN SPICE COOKIES

INGREDIENTS
  • 1½ cups coconut palm sugar
  • 1⁄2 cup BBF virgin coconut oil, room temperature
  • 1½ cups canned pumpkin
  • 2 tsp vanilla
  • 2¾  cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ginger
  • ½ tsp salt
FROSTING
  • 1 cup confectioners sugar
  • 1 tbsp virgin coconut oil, melted
  • 1 tsp vanilla
  • 1-2 tbsp almond milk
DIRECTIONS
  1. Preheat oven to 350°F.
  2.  Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt; set aside.
  3. In a medium bowl, cream together the coconut oil and coconut palm sugar. Add pumpkin and vanilla and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by spoonfuls; flatten slightly.
  4. Bake for 15 minutes. Move immediately to cooling rack. While still warm drizzle with glaze.
  5. To Make Glaze: Whisk together confectioners’ sugar, coconut oil and vanilla. Add milk as needed, to achieve drizzling consistency.

 

PEANUT BUTTER RICE KRISPY MONSTER TREATS

INGREDIENTS

  • 5 cups puffed rice cereal
  • 1 cup PBfit – Premixed
  • ½ cup Agave
  • 1-2 cups mini marshmallows
  • 8 oz of white chocolate
  • Food dye
  • Small candy eyes

DIRECTIONS

  1. Line a 8×8 pan with parchment paper and set aside.
  2. Place the Cereal in a large bowl.
  3. Put the agave, pbfit, and mini marshmallows in a small pan and heat over medium heat until the marshmallows are melted.
  4. Pour the peanut butter mixture over the cereal and mix until evenly coated.
  5. Dump the cereal mixture into the prepared pan and make it even using a rubber spatula.
  6. Place in the fridge until set and hardened.
  7. Melt your chocolate in the microwave or use a double boiler. Once melted separate in to different bowls and add the different colors of food dye to each bowl.
  8. To create your monsters, take a square of your Rice Krispie treats, dip or spoon half in the chocolate, add the candy eyes and sprinkles and whatever else you would like to add.
  9. Place your creations on a plate and place in fridge to harden the chocolate.
  10. Enjoy!

CALORIES 166  •  FAT 30G  •  PROTEIN 4G  •  CARBS 29G  •  SERVES 12

 

30 MINUTE VEGAN CHILI

INGREDIENTS

  • 1 tbsp BBF Almond Oil
  • 1 medium red pepper, chopped
  • 1 medium orange pepper, chopped
  • 1 medium yellow pepper, chopped
  • 1 medium onion, chopped
  • 1 tbsp garlic, chopped
  • 2 tbsp cumin
  • 3 tbsp chili powder
  • 1 tsp salt
  • ¼ cup LIVfit Cacao
  • 1 tbsp BBF Organic Agave
  • 2 cans crushed tomatoes
  • 3 cups vegetarian broth
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can white beans, drained and rinsed
DIRECTIONS
  1. In a medium stockpot, heat oil over medium high heat until bottom of pan is coated. Add peppers, onion and garlic and heat for about 7 minutes, until lightly golden. Stir in cumin, chili powder, cacao and agave and heat for 3 minutes. Add tomatoes, vegetable broth and beans. Stir until thoroughly combined. Cover and heat for about 15 minutes.
  2. Ladle into bowls and top with cilantro and jalapeños.
CALORIES 225  •  FAT 4G  •  PROTEIN 12G  •  CARBS 39G  •  FIBER 11G

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