Fudgy Pumpkin Bites
Spooky Season Snacking Alert!
Looking for a delicious Halloween treat to satisfy those little goblins? Look no further! Introducing my “Fudgy Pumpkin Bites” – the perfect blend of spooky and scrumptious for your little monsters. These Fudgy Pumpkin Bites are loaded with pumpkin goodness, packed with nutrients, and will make your Halloween celebrations extra special without the added sugar overload.
DIETARY: V, VEG, DF, EF
ALLERGENS: Wheat, Nuts
AGE GROUP: 12 months+
MAKES: 25
PREP: 25 mins (+ 2-3 hours freezing time)
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 185g almond meal | |
| 1/2 cup vanilla protein powder or oatmeal | |
| 125g almond butter | |
| 125ml maple syrup | |
| 60ml coconut oil, melted | |
| 1 tsp vanilla extract | |
| 115g dark choc chips |
PUMPKIN FUDGE
| 120g pumpkin puree | |
| 125g almond butter | |
| 60ml maple syrup | |
| 80ml coconut oil | |
| 1/4 tsp ground cinnamon | |
| Dark chocolate, melted (optional for topping) | |
| “White chocolate”: Melt ½ cup of coconut butter with 2 tbsp of coconut oil (optional for topping) |
Directions
1.
Line a baking tray (20x20cm) with baking paper.
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2.
In a large bowl, mix all cookie dough ingredients until well combined.
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3.
Press mixture into the prepared baking tray and place in the freezer while preparing the pumpkin fudge.
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4.
To make the pumpkin fudge, place all ingredients into a high-speed food processor or blender and process until smooth.
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5.
Pour mixture over the cookie dough layer and place in the fridge to set for 2-3 hours.
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6.
“Paint” spooky ghosts onto the frozen pumpkin bites, using the melted dark chocolate and coconut butter (optional).
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7.
Cut into small bites and enjoy!
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Notes
STORING LEFTOVERS: Store in an airtight container in the freezer for up to 4 months.
Allergies: For a nut-free version: Swap almond flour with coconut or oat flour and almond butter with tahini or seed butter.
Easy ingredient swaps: Swap almond butter for nut butter of choice.
