As the air grows chillier and colorful leaves of autumn fall, we celebrate the autumnal season with our fav fall flavors. Fall in love with fall. Whether it’s fragranced candles, baked goods, something sippable or sweet, we savor flavors of fall using all our senses.
The following delish gourmet fall flavors are dessert-like and can be enjoyed in teas and coffees: chai, pumpkin spice, apple cider, maple, caramel, ginger, pecan, hazelnut, amaretto/almond, cinnamon, and orange spice. Some seasonal sippables to keep you warm and cozy include chai tea, apple cider, hazelnut coffee, almond/amaretto latte, caramel ginger hot chocolate, orange spice tea, and apple cinnamon tea.
You can find whole spices, spices in powdered form or liquid flavor extracts, and even in concentrated syrups. Thankfully, these desserts can be guilt-free. What’s so delicious can also be nutritious when you are using the organic and natural ingredients in these recipes.
CHAI SPICE BAKED APPLE
4 whole Apples (cored) or apple slices (peeled or unpeeled)
½ cup golden or black Raisins
½ cup Dates (chopped)
½ cup Pecans and/or Walnuts
½ cup Granola
½ cup chai Black Tea
½ teaspoon Ginger Root (grated or ground)
¼ ground Cloves
½ teaspoon ground Cardamom
½ cup Maple Syrup, Honey, or Brown Sugar
3 to 4 Tablespoons Coconut Oil or Butter
Pinch of Sea Salt or Himalayan Pink Salt
Scoops of old-fashioned vanilla Ice Cream (for serving)
- Preheat oven to 400 degrees Fahrenheit.
- Line baking dish with aluminum foil (optional) or grease the pan with coconut oil.
- Add cored apples or slices and sprinkle with raisins, nuts, and dates.
- In a separate bowl, blend together spices (add more, or less according to taste) and salt.
- Mix chai tea with maple syrup/honey and add the spices.
- Pour blended liquid mixture over top and move into oven.
- Bake for about 30-35 minutes until pokable with a fork, but not overly brown and mushy.
NOTE: There are no strict measurements here—experiment to taste.
CHAI PUMPKIN ORANGE SPICE NO-BAKE CHEESECAKE (VEGAN AND GLUTEN-FREE)
1 cup Dates (pitted and roughly chopped)
1½ cup raw Walnuts/Pecans/Almonds
2-3 teaspoons Orange Zest
2 teaspoons Maple Syrup/Honey (optional for extra sweetness)
1½ Tablespoons Coconut Oil (melted)
Pinch of Himalayan Pink or Sea Salt
½ cup Coconut Milk (full fat)
½ cup pure Maple Syrup
One-third cup plus 1 Tablespoon organic Pumpkin Puree
¼ cup Coconut Oil (melted)
3 Tablespoons fresh Lemon Juice
1½ teaspoon pumpkin Spice Powder/Extract
1½ teaspoon Orange Zest
½ teaspoon each ground Cinnamon, Cardamom, Cloves, Nutmeg, and Turmeric
Small pinch each of Himalayan Pink or Sea Salt and ground Black Pepper
2-3 teaspoons fav Liquor (e.g., Bourbon, amaretto, rum, or Kahlua for dirty chai)
- Line a large pan with parchment paper spread with coconut oil to eliminate sticking.
- Add dates into food processor until finely ground and combine remaining ingredients in large mixing bowl. Blend well and gauge consistency. If too dry, add more melted coconut oil.
- Gently press crust mixture down into pan to form bottom layer (use a spatula, cake cutter, or blunt side of wide knife to help mash the crust). Make the layer of crust as even as possible.
- Place pan in freezer and work on preparing the filling. Soak nuts in water and drain excess liquid, add to blender and other filling ingredients. Puree until smooth (around 2-3 minutes).
- Remove pan with crust from freezer and pour in filling. Spread batter evenly, using spatula, and tap pan to release any air bubbles.
- Place cheesecake in freezer until firm (about 4-6 hours, depending on size of dish).
- Top with ground chai spices, grated orange zest, and drizzle with chocolate/caramel sauce (optional).
- Before serving, let thaw at room temperature about 20-30 minutes.
Recipe adapted from: sweetsimplevegan.com/2018/11/no-bake-pumpkin-chai-cheesecake/
Each season is special, and though it’s getting colder outside, it’s also time to get cozier! Whether you’re on the go with a pumpkin spice latte in hand or baking something scrumptious in the kitchen at home, fall in love with all the flavors of fall.
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