Autumn is definitely the season of pumpkin-everything! I am definitely not complaining as I absolutely love pumpkins, they are so good for you, utterly delicious and work so well in many different dishes. This recipe has been my latest sweet obsession, I love how fudgy and gooey these balls are with a crunchy and decadent chocolate layer. As they are completely raw they are super easy to make and they are great to keep in the freezer for when a sweet craving strikes.
1 dl (½ cup) of unsweetened pumpkin puree
1/2 dl (¼ cup) melted coconut oil
1 dl (⅓ cup) agave nectar (add more if you like it sweeter)
1 tablespoon ground flaxseeds + 3 tablespoons water
1 teaspoon pure vanilla extract
2dl (¾ cup) coconut flour
2 heaped tablespoon of almond or peanut butter depending on what you prefer
1 ½ teaspoon of mix spices
¼ teaspoon salt
For the chocolate coating:
2 bars of Goodio Arriba Chocolate
Optional: an handful of chopped pecans to sprinkle on top
In a small bowl mix together the flaxseeds with the water. Leave it onto one side for 8-10 minutes until it becomes quite thick and gloopy.
In a bow whisk together the pumpkin puree, coconut oil, almond or peanut butter, agave nectar, vanilla extract and the flaxseed mixture. Add in the coconut flour, salt and mixed spices. Combine everything together until you have a cookie dough kind of consistency. Cover the bowl with a plate and place it in the fridge for about ½ hour so the dough will a bit harder and easier to roll into balls.
While the dough is setting melt the chocolate in a double boiler: simply fill up a small pan with some water, bring it to boil. Place a ceramic or glass bowl on top and let the chocolate melt gently on a low heat.
Roll the dough into balls and coat them with the melted chocolate. I find that the easiest way to coat the balls is to use a fork and dip them in the melted chocolate. Sprinkle them with chopped pecans (if using) and place in the fridge to firm up for 20-30 minutes. Enjoy! Store any leftovers in an airtight container in the fridge for about 1 week.
Recipe by Elisa Rossi