Pumpkin Spiced Chocolate Bites
A recipe for allergy-friendly chocolate bites with a soft, whipped spiced pumpkin centre. Perfect for a Halloween treat or an autumnal snack any time.
This post contains affiliate links. This means that if you decide to click on them and make a purchase, I may receive, at no extra cost to you, a small commission that helps me keep the blog going. Thank you for your support.
I feel a bit bad for teasing you all with the photos now - but then again, I kind of don't.
Crisp, very dark chocolate casing with a soft, whipped pumpkin puree centre, flavoured with warm spices including ginger, cinnamon and cloves and a good dose of local raw honey. You know, because all the sniffles are about at this time of year, too.
Now these pumpkin spiced chocolate bites (it rhymes! Kind of) aren't too sweet. If you taste the mixture and you need a bit more sweetness, add a little more raw honey. I like them this way - but go with your own preferences. Also, I've used Divine Chocolate's very dark chocolate - 95% cocoa solids - for this recipe, but feel free to use your favourite dark chocolate. You'll notice as well, that I haven't covered the pumpkin bites very uniformly in the chocolate, because I was going for a rustic look. Feel free to do yours a bit more artistically, if you have the patience and if you like to.
These bites will soften when left out of the fridge for more than about 10 minutes. And while they're delicious popped in your mouth chilled, I really prefer them left at room temperature for 20-30 minutes or so. They soften, have a lovely whipped texture and are much more tasty.
AIPers, I've got your covered too - scroll down for an AIP adaptation of the recipe.
Pumpkin Spiced Chocolate Bites
7 heaped dessertspoons coconut butter (or coconut manna)
2 heaped dessertspoons pumpkin puree
1 teaspoon vanilla extract
quarter teaspoon ground cloves
quarter teaspoon cinnamon
quarter teaspoon ginger
1 tsp raw local honey
small pinch of salt
140g dark chocolate of your choice - I used Divine Chocolate's Very Dark Organic Chocolate, 95% cocoa solids
bee pollen - this is the one I use - for sprinkling
First, take a bowl and measure out the coconut butter and the pumpkin puree. You might need to soften the coconut butter first. With a spoon, mash and stir the two ingredients together until you have a smooth paste. Add the vanilla, cloves, cinnamon, ginger, honey and salt and whip again until well combined.
You should have a loose, soft paste that can still be rolled into balls. Have a tiny taste and adjust the sweetness if you want to, with a drop or two more honey, bearing in mind you'll be smothering them in chocolate later.
Divide the mixture into 12 and line a plate with parchment paper. Roll each portion into a small ball and place on the parchment. Place in the freezer to set, for about 30 minutes to 2 hours.
Melt the chocolate carefully, using a bowl set over a pan of simmering water. You can also do this in the microwave, but it's much more risky. Keep an eye on it and stir regularly so the chocolate doesn't burn.
Take the plate of pumpkin bites out of the freezer and, one by one, spoon the melted chocolate over each ball and place back on the parchment. Very quickly, sprinkle a few pieces of bee pollen over the top, before the chocolate sets completely. Because the bites will be very cold, the chocolate will set almost immediately. Don't tip them all in the bowl of chocolate, because the chill from the pumpkin balls will just set the bowl solid. Once finished, store in the fridge and eat up within 2-3 days. My favourite way to eat them is to take them out and leave at room temperature for 20 minutes or so to soften slightly. Taking the chill off will enhance the flavour and soften the centre to a beautiful, creamy, whipped consistency.
AIP Adaptation: AIPers - make everything as above, but when it comes to the chocolate bit, use 2 tablespoons warmed coconut oil, 2 teaspoons carob powder and 1 teaspoon of vanilla extract. Mix everything together and use to drizzle over the frozen pumpkin bites. Again, the carob coating will set very quickly. As far as I know bee pollen is AIP, but it has been thought to excite the immune system so only use if you know you tolerate it well. If not, scatter with sea salt flakes instead.
Made this recipe? Tag me in and so I can see it on Instagram at @joromerofood!
You might also like...