Posting a no-bake pumpkin-inspired recipe two days before Thanksgiving might be about as basic as my "workout Khloe Kardashian" Halloween outfit, but whatever - 'tis the season. Taking a hot minute to transition off of my basic cranberry obsession to pay some much needed TLC to the holiday's veteran MVP flavor...the most basic of flavors. If this flavor were a person, it would be a 22 year old chick wearing an oversized sweater, infinity scarf, brown boots and holding a Starbucks skinny latte (in a RED cup, mind you...god forbid it's one of those "Starbucks hates Christmas" green cups)**.
These delightful single-serving treats are great to have on hand when a craving hits. Just store them in the freezer and let one soften for a couple minutes before enjoying your crap-free, fudgy treat. Go ahead and treat yo'self while you can, because apparently pumpkin anything after Thanksgiving is considered taboo...which is why I'm posting this recipe in a hurry before it's too late...because posting anything pumpkin-related after Thanksgiving is also apparently blogger suicide. But guess what, I also wear white after Labor Day so #yolo.
**Sidebar: if you for some reason were not clued in on the absurdities of the Starbucks green holiday cup debacle, do yourself a favor and google it for a great laugh.
- 1 cup pumpkin puree
- 12 pitted dates, soaked for an hour
- 1/4 cup almond milk
- 5 tbsp coconut oil, separated
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup dark chocolate chips
- Blend the pumpkin puree, dates (drain them...obviously), almond milk, 4 tbsp coconut oil, cinnamon, ginger and cloves into a creamy mixture.
- Spray a standard sized muffin tin (I use coconut oil spray) and evenly distribute the mixture across 12 wells.
- Place in the freezer for about 1-2 hours, or until the mixture is set and hardened.
- In a microwave safe bowl, add the chocolate chips and remaining tbsp of coconut oil. Microwave in 30 second increments, until the chocolate and coconut oil are liquid smooth.
- Pop out the pumpkin pie pucks and dip the bottoms, one by one, into the chocolate mixture.
- Place the chocolate-dipped pucks on a wire rack (chocolate side facing up) to let the chocolate harden. It should only take a minute or two for the chocolate to harden over the already-frozen pucks. If, for some weird reason, this isn't happening as quickly, just place the rack, carefully, in the freezer for a few minutes.
- Store the puck in an airtight container in the freezer and enjoy on the fly!