Five easy swaps, alternative ingredients, and recipes for your favorite apple and pumpkin treats of the season!
Inspired by: Running on Real Food – View the Full Recipe Here
It’s no secret: we love pumpkin spice EVERYTHING! When it comes to cooler weather and shorter days, there’s nothing quite like enjoying a warm pumpkin spice latte. But because it’s packed with artificial flavors and added sugar, the classic version is a tough sell for us.
Instead of starting your day with a kick of sugar to the pants, try a PSL Smoothie for longer-lasting energy and avoid that mid-morning sugar crash. We were inspired by a recipe from Deryn Macey of Running on Real Food, and we suggest substituting our Pumpkin Pandemonium Peanut Butter for the protein powder.
1/2 cup brewed coffee, cooled
1/2 cup milk or unsweetened nut milk of your choice
1-2 frozen bananas
1/2 tsp vanilla extract
1/2 cup pumpkin puree
1 serving plant-based vanilla protein powder*
* Substitute for 1/4 cup Pumpkin Pandemonium Peanut Butter
2 tsp pumpkin pie spice
2-3 pitted dates or 1 tbsp maple syrup or coconut sugar
- Add all ingredients to a high-powered blender and puree until completely smooth, adding more liquid as needed to reach your preferred thickness.
- Pour into a glass and enjoy!
Apples + Peanut Butter Overnight Oats
What’s not to love about a set it and forget it kind of meal?! Take your average breakfast to the next level with your favorite add-ins like fresh apples, toasted nuts, your favorite fall spices, and a swirl of Saratoga peanut butter!
Ingredients + Instructions
- Just add ½ cup of old fashioned oats and 1 cup of your favorite dairy or dairy-free milk to a jar or to-go container, fill with your favorite toppings and spices, and stir!
- Let sit in the refrigerator overnight, and enjoy your ready-made breakfast.
There’s nothing quite like the smell of chocolate chip cookies baking away in the oven. But if you’re like us, sometimes you just don’t want to wait for them to bake! Edible cookie dough is all the rage, but did you know you can make your own safe, delicious version in minutes?!
Peanut butter is the base of this recipe, which means you can use any of our delicious, natural flavors for a variation on the classic! And because you’re not baking, you can play around with your favorite flavors and ingredients without your cookies falling flat!
1 cup packed, soft, pitted dates
½ cup Saratoga Peanut Butter Nut Butter (Any flavor!)
1 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp sea salt
1/2 cup chocolate chips
- In a food processor or blender, process dates until smooth, stopping a few times to scrape down the bowl if needed.
- Add your favorite Saratoga Peanut Butter nut butter*, maple syrup, vanilla, and a pinch of salt (optional) to the food processor.
- Process until well combined.
- That’s it! Form into balls, cookie shapes, or just grab a spoon and enjoy from the bowl. The edible cookie dough should last in the fridge for up to a week or in the freezer for up to 2 months.
*If you’re using a chunkier variety, we recommend blending your other ingredients first, then stirring in your peanut butter so you don’t lose that texture.
A can of chickpeas and some peanut butter is all you need to get this party started. Treat the kids to a snack that feels decadent but is high in protein and healthy fats, or bring some to Thanksgiving for an alternative to all those sugary pies and cakes. And really, who can deny a great dip?!
Optional toppings: Mini chocolate chips, flaky sea salt, and a drizzle of warm peanut butter
- Place all ingredients in the bowl of a food processor.
- Blend until smooth and transfer to a serving bowl.
- Optional: Melt about 2 tablespoons peanut butter in the microwave and drizzle over dip. Top with mini chips and flaky sea salt, or other garnishes!
Fudge is deliciously sweet and painfully sugary. This recipe for vegan Pumpkin Pie Fudge from Running on Real Food is smooth, creamy, and won’t sting your teeth! Try it with our creamy almond or peanut butter, or use Major Maple for another layer of flavor!
30 soft pitted dates
1/2 cup creamy Saratoga Peanut Butter (or Almond butter!)
1/2 cup pure pumpkin puree
1/3 cup coconut oil, melted
2 tsp pumpkin pie spice
- Place all ingredients in a food processor or high-powered blender and process until smooth.
- Spread the mixture into a wax or parchment paper-lined loaf pan.
- Place the pan in the freezer to set for at least 3-4 hours.
- Remove, lift out of pan, cut into 24 pieces and enjoy!
Store in the freezer in a container.