Coconut Mini Pumpkin Bites
Day 8 of 30 Days of Healthy-ish Desserts brings you Coconut Mini Pumpkin Bites! These adorable, no-bake treats are made with dates, almonds, pumpkin puree, and rolled in desiccated coconut for a seasonal twist. Shaped into mini pumpkins with a chocolate chip stem, they’re the perfect fall dessert that's both guilt-free and delicious to enjoy this fall season! 🍂🎃
Coconut Mini Pumpkin Bites
Yield:7-8 mini pumpkins
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients & Utensils
Food Processor
Extra Plate or Bowl
Extra Fork or Toothpick
1 cup Medjooled Dates (around 12 depitted dates)
1/2 cup Almonds
1/2 package Lotus Biscoff Cookies
2 tablespoons Pumpkin Puree
2 tablespoons Maple Syrup
1 teaspoon Pumpkin Pie Spice Mix or Cinnamon
Dessicated Coconut
Milk Chocolate Chips
Lets Get Cooking
1. Into the food processor combine Medjooled Dates, Almonds, Lotus Biscoff Cookies, Pumpkin Puree, Maple Syrup, and Pumpkin Pie Spice mix or Cinnamon. Blitz together until the mixture clumps around the blade.
2. Form into individual balls using your hands and roll onto an extra plate or bowl with dessicated coconut.
3. Shaping Dates Bites into Mini Pumpkins: Using your thumb and index finger, press down on the top and bottom forming a small crater on either ends. With your extra Fork or Toothpick, create 4-5 grooves like you see on a pumpkin. Add a milk chocolate chip on top for the stem! You've got yourself a cutesy Mini Pumpkin to enjoy this fall season!
CTD Tip: When we recipe tested, chilling the mini pumpkins in the fridge for 15-30 minutes was the perfect time for the pumpkin to retain their shapes. Try for yourself!
Enjoy your homemade, guilt-free Coconut Mini Pumpkin Bites for a midnight treat! 🍫🍂🎃
Notes
1. Storage: Stay in a tupperware container in the fridge for up to one week.
DID YOU TRY THIS RECIPE?
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💜 Vidya
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