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Creamy Spice Pumpkins
Creamy Spice Pumpkins
Halloween is here, and as it could not be less, we present you a recipe of the most original, easy, and without the need of an oven! These little pumpkins will surprise everyone, not only because of how cute they are but also because they are gluten-free, sugar-free, refined flour free and trans-fat free.
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Total Cook Time
90 Minutes
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Prep Time
15 Minutes
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Cook Time
75 Minutes
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Recipe Servings
6 servings
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Difficulty Level
Intermediate
Ingredients
- Dates 10 units
- Honey / Maple syrup 2 tbs
- Pumpkin 120g
- Pumpkin Spice 1tbs
- Almond Flour 100g
- pumpkin Seeds 1tbs
- Pecans 2tbs
- Hazelnut Butter 1tbs
- Salt (optional A pinch)
Instructions:
- Bake the pumpkin pieces in the oven for 40 minutes at 180 degrees or until soft and roasted.
- Remove the pits from the dates and soak them in hot water for 10 minutes. After this time, drain them and put them in a blender with the pumpkin seeds, Hazelnut Butter and honey or agave syrup.
- Add the pecan nuts to the mixture and beat a little, just enough to leave small pieces of pecan nuts and add a little bit of crunchiness.
- Add the pumpkin, pumpkin spice and almond flour to the mixture and mix well with a spoon.
- Make small balls and put them on a piece of cling film to shape them. Put them in the freezer overnight.
- Optional dip them in melted chocolate. Serve cold but not frozen.
- Enjoy!
Key Ingredients: Almond Flour, Pumpkin, Hazelnut Butter, Pecan, Pumpkin Seeds.