Ingredients

Orgain Vegan Pumpkin Pie

FILLING
  • 1 15-oz can pumpkin
  • 1 cup Orgain Lightly Sweetened Vanilla Almond Milk
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cloves
  • Pinch of salt
  • 1/4 cup pure maple syrup
  • 4 tbsp. cornstarch mixed with 2 tbsp. water until blended and no lumps appear
  • CRUST
  • 2 cups flour (or favorite gluten-free flour blend)
  • 1 tsp. salt
  • 1 cup coconut oil (hardened at room temperature)
  • 1/3 cup ice-cold water
STREUSEL TOPPING
  • 1/2 cup coconut oil
  • 1/2 cup flour (or gluten-free flour blend)
  • 1/2 cup brown sugar
  • 1/2 cup walnuts or pecans, chopped
  • 3/4 cup oats
  • 1 tsp. cinnamon
  • 1 tsp. orange zest
  • Pinch of salt
  • Whipped cream or whipped coconut cream for topping (optional)
  • Orgain Gluten Free Protein Brownie Bites
BROWNIE BITES
  • 8 oz. semi-sweet baking chocolate
  • 1 cup coconut oil
  • 1 cup sugar
  • 1 1/2 tsp. vanilla extract
  • 2 cups almond meal
  • 1/2 cup cornstarch
  • 1/2 cup Orgain Organic Chocolate Fudge Protein Powder
  • Pinch salt
  • 1/2 tsp. baking powder
  • 1/2 cup chocolate chips
FROSTING
  • 1 lbs. powdered sugar
  • 4 oz. cream cheese
  • 1/2 cup butter
  • 1/4 cup milk
  • 2 tsp. vanilla
  • Pomegranate seeds for topping

Orgain Creamy Green Protein Smoothie Bowl

Orgain Chocolate Protein Balls

Orgain Chocolate Mint Protein Smoothie

  • 2 frozen bananas, chopped
  • 1 scoop Orgain Chocolate Plant-Based Protein Powder
  • 1 tablespoon cocoa powder
  • 1 tablespoon flax meal
  • 1 cup frozen cauliflower florets
  • 1/2-1 cup Orgain Almond Milk
  • 1/3 cup fresh mint leaves
  • Optional toppings: fruit, granola, nuts, mint leaves

Orgain Mini Chocolate Avocado Pudding Pies

  • Orgain Protein Bars
  • 1 avocado
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup or agave nectar
  • 2 tablespoons Orgain Almond Milk
  • 1/2 teaspoon vanilla extract
  • Dash of salt
  • Optional toppings: chopped nuts, chopped dark chocolate

Instructions

Orgain Vegan Pumpkin Pie

  1. Preheat oven to 425 degrees.
  2. Filling: Add all ingredients together and blend until smooth.
  3. Crust: Measure flour and salt in large bowl. Add coconut oil and cut lightly with pastry blender. Add water and stir with a fork until combined. Roll into a ball. Flatten on well-floured surface, and roll out to desired shape. Put in 9" pie dish and crimp edges.
  4. Streusel Topping: Melt coconut oil and add all other ingredients. Stir until combined.
  5. TO BAKE: Add filling to unbaked crust and bake at 425 for 10-15 minutes. Lower heat to 350 degrees and bake 20 minutes. Add streusel topping generously to top and continue baking until knife inserted in center comes out almost clean, about another 20-30 minutes. (Cover edges if crust begins to brown too much.) Allow to set/chill in the refrigerator for at least 2 hours. Serve chilled or at room temperature. Add whipped cream/coconut cream to top before serving.

    Orgain Gluten Free Protein Brownie Bites

    1. Preheat oven to 350 degrees. Fill 2 (24 mini) cupcake pans with paper cupcake liners.
    2. In a small saucepan, melt baking chocolate and coconut oil and mix until combined. Turn to low heat and add the sugar, mixing continually until incorporated. Turn off the heat and stir in the vanilla.
    3. In a large bowl, combine almond meal, cornstarch, protein powder, salt and baking powder. Add wet ingredients to dry and mix until just incorporated. Gently fold in chocolate chips and spoon into cupcake liners.
    4. Bake 13-15 minutes, until a toothpick inserted in the middle comes out clean.
    5. While baking, make the frosting. Combine all frosting ingredients in a standing mixer and mix.
    6. Allow brownies to cool completely and top with frosting and pomegranate seeds.

    Orgain Creamy Green Protein Smoothie Bowl

    1. Blend all ingredients together in a high speed blender for 1-2 minutes, until smooth and creamy. Pour into a cup or bowl and enjoy.
    1. Add all ingredients to a food processor and process until a sticky dough forms. Remove blade from food processor, scoop out dough by the rounded tablespoon, and roll into balls.
    2. Then roll balls in the toppings of your choice.
    3. I used coconut flakes, raw cacao powder, and more Orgain Creamy Chocolate Fudge protein powder for rolling here.
    4. Store in the refrigerator.
    1. In a blender, add all ingredients. Blend until smooth. Top with desired toppings and dig in!
    1. Cut a piece of wax paper into thin strips. Place a strip into each cup of a 12-count mini muffin pan.
    2. Microwave protein bars for 20-30 seconds; cut each bar into four even pieces, making 12 pieces.
    3. Flatten each piece and press into the cup of the muffin pan. Repeat with all the pieces. Refrigerate for 15 minutes.
    4. Meanwhile, prepare the avocado pudding. In a blender or food processor, add avocado, cocoa powder, maple syrup, almond milk, vanilla and salt. Blend until smooth.
    5. Place a dollop of pudding into each cup in the muffin pan. Refrigerate for 15 minutes.
    6. Sprinkle with desired toppings; serve immediately or store in the fridge.

     

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