Vegan Fall Baked Goods


Fall is the harbinger of so many wonderful things: football, apple picking, and cozy nights by the fire (just to name a few!) Although each season has its own unique charms, we love fall around here at Wildly Organic. Of course, up here in rural Minnesota, fall comes much sooner than it does in most other parts of the country. Perhaps it’s our early fall season that causes us to have such an affinity for this unique time of year.

One thing we love most about the fall is baking. Although pumpkin spice is the most prevalent flavor of the fall season—and we love our pumpkin spice lattes—there’s so many other wonderful fall flavors that we enjoy indulging in. Fall baked goods are so warm and comforting, which is why we absolutely love walnuts, pumpkin, and coconut bakes.

Wildly Organic has compiled three of our favorite recipes from over the years to give you a veritable cornucopia of fall flavors to indulge in. Enjoy these delicious tastes of the autumn season!

Fall Baked Goods: Paleo Pumpkin Spice Candied Almonds

These organic paleo pumpkin spice candied almonds are sweet, nutty, and crunchy. Best of all, they incorporate pumpkin spice that is so evocative of the taste of fall. We think you’ll enjoy sharing this delicious autumn snack.

Paleo Pumpkin Spice Candied Almonds
These pumpkin spiced candied almonds contain no refined sugar. They're suitable for vegan and paleo diets, and are gluten-free. If you're looking for easy to make fall baked goods, look no further. Combine homemade pumpkin spice with coconut sugar, a little maple syrup, and coconut oil to create crunchy candied almonds that are delicious on salads, desserts, or just for snacking.
    Servings:2 cups
    Cook time:5 minutes
    1. Line a baking sheet with parchment paper or a silicone mat and set aside.
    2. Preheat a small saucepan over medium-low heat.
    3. Add coconut sugar, pure maple syrup, and coconut oil to the saucepan. Stir until melted and smooth.
    4. Quickly add cinnamon, ginger, cloves, nutmeg and salt and whisk or stir well to combine.
    5. Add almonds and stir to coat. Continue stirring constantly for 3 to 5 minutes until the moisture has evaporated and a thick syrup is covering the almonds.
    6. Pour almonds out onto the prepared baking sheet and immediately spread the nuts out into small clusters.
    7. Let the nuts cool for an hour.

    Fall Baked Goods: Pumpkin, Coconut, and Cacao Butter Truffles

    This pumpkin and coconut no-bake combo is the perfect blend of the smooth flavor of pumpkin and the mild, nutty flavor of coconut. It may not be a pairing that you typically think of, but with one bite, we know you’ll be convinced!

    Pumpkin, Coconut, and Cacao Butter Truffles
    Something about October calls for pumpkin and candy. These pumpkin, coconut, and cacao butter truffles are delicious bite-size balls of fall flavors, and they’re not even too unhealthy.
      Servings:36 truffles
      Chocolate coating:
      For the truffle:
      1. In the top of a double boiler, melt the cacao butter.
      2. In a small bowl, mix together the pumpkin puree, shredded coconut, melted cacao butter, and powdered sugar. Stir until completely combined.
      3. Place the bowl in the freezer and let sit 15 minutes to solidify slightly.
      4. Line a cookie sheet with parchment paper. Remove the bowl from the freezer. Shape the mixture into small balls by rolling between the palms. Place these balls on the lined cookie sheet. Put back in the freezer for at least 30 minutes.
      For the chocolate coating:
      1. In the top of a double boiler, melt the cacao butter. Remove from heat.
      2. Stir the honey (or syrup) and cacao powder into the melted cacao butter.
      Assemble the truffles:
      1. Using a spoon, roll the frozen pumpkin centers in the melted chocolate.
      2. Place the chocolate covered balls back on the parchment lined cookie sheet.
      3. When all the balls are covered in chocolate, place them back in the freezer for another 15 minutes.
      4. If necessary, reheat the remaining chocolate mixture over the double boiler so that it is liquified. Remove the truffles from the freezer and roll the truffles in the chocolate once more. Place the truffle back in the freezer.
      5. Keep the truffles in the freezer for up to 1 month or refrigerate for up to a week.

      Fall Baked Goods: Pumpkin Spice Chocolate Chip Cookie Bars

      These cookie bars contain no gluten or dairy, meaning almost anyone can enjoy their indulgent fall flavor. Kids especially enjoy these yummy treats, so be prepared to make a big batch!

      Pumpkin Spice Chocolate Chip Cookie Bars
      This fall baked good is deliciously moist, with just a hint of pumpkin spice. These chewy gluten-free and dairy-free bars are a great dessert, or make a batch for a quick grab-and-go breakfast.
        Servings:9 bars
        Prep time::5 minutes
        Cook time::40 minutes
        1. Mix all of the ingredients together except the flours and chocolate. Stir well to combine.
        2. Mix in the flours until smooth, then stir in the chocolate chips
        3. Line an 8x8 pan with parchment paper. Make the parchment longer than the pan so it acts as a handle to lift the bars out of the pan when baking is completed.
        4. Pour the batter into the lined pan and bake at 350F for 35-40 minutes. They should be lightly browned around the edges and firm in the center when done.

        For Fall Baked Goods, Choose Wildly Organic

        Make sure to stock your pantry with high-quality ingredients from Wildly Organic. We work hard to deliver the highest quality organic, all-natural products to our customers. We’ve got the staples you need to keep in stock for your fall baking needs, like…

        Plus, when you make an order over $49, you’ll receive free shipping. Contact us today with your questions, and we’ll be glad to help!

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