Though I am definitely a spring or summer girl, there is something special about the feeling of fall. The changing of tides, the relaxed mood, the pumpkins and the squash! Halloween has always been my favorite holiday, and when I was younger I absolutely LOVED receiving bags and bags of candy. Seriously, I was a sugar fiend. Now that I'm a recovering sugar addict (heh), I tend to stay far away from the sweets, but sometimes I can't resist the temptation of whipping up a creation of my own.
These pumpkin candies are the perfect fall treat, and they're not only vegan and gluten free, but they're only made with natural sugars (maple syrup and dates).
Ingredients (makes 5-6 cups)
- 5 tablespoons coconut oil, melted
- 5 tablespoons cocoa powder
- 1 tablespoon Grade B maple syrup
- 6 dates
- 1/4 cup pumpkin puree
- 1/2 tablespoon coconut milk
- 1/4 teaspoon pumpkin spice (or cinnamon)
- 1 1/2 tablespoons filtered water
- Muffin tins/cupcake liners
1. Mix together coconut oil, cocoa powder, and maple syrup. Line muffin tins with cupcake liners. Pour half of your chocolate mixture into 5 or 6 tins to form bottom of cup. Freeze for 15 minutes or until chocolate hardens.
2. Remove pits from dates. Blend together dates, pumpkin puree, coconut milk, pumpkin spice, and water until smooth. It may take a few times for the dates to completely blend into the mixture, but make sure it is smooth before proceeding.
3. Remove muffin tin from freezer and evenly distribute pumpkin caramel mixture on top of each chocolate bottom. Cover with remaining chocolate (make sure all pumpkin caramel is covered by chocolate). Put back into freezer and freeze for 15-20 minutes or until chocolate is frozen. Pumpkin will be the consistency of ice cream.
Make sure to keep these in the freezer until you eat them, and then store them there so they don't melt.