Pumpkin Candy
Make this cute healthy Pumpkin Candy recipe for Halloween with pumpkin puree and almond butter in less than 30 minutes. Kids will love them!
Dairy-free, Gluten-free, Paleo, Vegan
(livinghealthywithchocolate.com)
Ingredients
- ¼ cup pumpkin puree
- ½ cup almond butter
- 2 tablespoons coconut oil melted
- 4 large Medjool dates pitted
- 2 teaspoons vanilla extract
- 1 tablespoon raw honey or maple syrup
- ½ cup blanched almond flour
- 1 tablespoon flaxseed meal
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 70% or darker chocolate
Instructions
- In a food processor, pulse together the pumpkin puree, almond butter, coconut oil, dates, vanilla extract and honey until the mixture is creamy and smooth.
- Add the almond flour, flaxseed meal, cinnamon and salt, and pulse to combine ingredients. Scrape the side of the bowl if necessary.
- Place mixture in a bowl, and freeze for 20-30 minutes.
- Roll chilled mixture into balls, about 1 ½ tablespoons per ball, then set on a sheet lined with parchment paper. Freeze for another 20 to 30 minutes.
- Cut dark chocolate into small squares then place it on the top of each ball.
- Melt chocolate in a bowl over simmering water (double boiler), then using a wooden stick or a piping bag with a small round tip attached, draw pumpkin faces on each truffle.
Notes
Serves: 10.
Keep Refrigerated.
Nutrition
Calories: 139.9kcal | Protein: 3g | Fat: 9.6g | Saturated Fat: 3g | Sugar: 9g | Fiber: 2.2g | Carbohydrates: 12.2g | Net Carbs: 10g
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/almond-butter-pumpkins-paleo-glutengrain-free/
To see this recipe online scan the QR code: