Raw Pumpkin Pie Pucks

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


  1. Blend the pumpkin puree, dates (drain them...obviously), almond milk, 4 tbsp coconut oil, cinnamon, ginger and cloves into a creamy mixture.
  2. Spray a standard sized muffin tin (I use coconut oil spray) and evenly distribute the mixture across 12 wells. 
  3. Place in the freezer for about 1-2 hours, or until the mixture is set and hardened.
  4. 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.
  5. Pop out the pumpkin pie pucks and dip the bottoms, one by one, into the chocolate mixture.
  6. 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.
  7. Store the puck in an airtight container in the freezer and enjoy on the fly!

Servings: 12