Chocolate-Covered Pumpkin Candy

bunchI LOVE autumn!  It is without a doubt my favorite season and I never tire of seeing the gorgeous foliage which reminds me how magnificent nature is.  As soon as that fall crispness hits the air, I start making all my favorite fall recipes and even start planning my Thanksgiving menu.  Fall comfort foods are definitely my favorite (disclaimer – coconut ice cream is not just for summer) and I practically worship stuffing with gravy and roasted sweet potatoes.  This year, since I have begun to obsess over raw desserts, I wanted to try to make something with pumpkin, the ultimate mascot of edible fall.  This pumpkin candy is so fabulous.  It melts in your mouth and makes me completely forget about those chemical, pus infused, cruel and awful for your health snickers, milky ways and kit kats.  Seriously, once you start eating raw desserts, you lose interest in the artificial crap with refined sugar.  This is what chocolate is meant to  taste like.  And this recipe is so very simple to make.  This is a treat you can feel great about sharing with your loved ones!



  • 1 cup raw cashews
  • 1/2 cup dates (about 8 medjool)
  • 1/4 cup plus 2 T cocoa powder
  • 2 T maple syrup
  • pinch salt


  • 1/2 cup dates (about 8 medjool)
  • 1 1/2 cup raw cashews
  • 1 1/2 t vanilla
  • 1 cup canned pumpkin
  • 3/4 t cinnamon
  • pinch salt


  • 1/2 cup coconut oil
  • 3/4 cup cocoa powder
  • 1/8 t salt
  • 1/4 t vanilla
  • 1/2 cup agave nectar


Place all crust ingredients in food processor and process until it forms a large ball.


Roll into about 50 little balls and then place on aluminum foil and flatten each with 2 fingers.  They should be about the size of a US nickel.  Place in freezer while making the filling.


Place all filling ingredients in processor and process until smooth.


Place 1/2 t filling on each disc of crust and place in freezer again for at least an hour.


Note – You will have extra filling and could probably get away with halving the filling ingredients, but I love having extra.  I keep it in the fridge for 5 or so days and always find ways to enjoy it.  My favorite is to put a scoop on my oatmeal in the mornings.  What a heavenly breakfast.

Once at least an hour has passed, melt the coconut oil in a large glass bowl in 10 second increments in the microwave until liquid.  Add remaining chocolate ingredients and stir until smooth.


Drop each disc in the bowl and roll in the chocolate to thoroughly coat.

Place back on the aluminum foil and freeze.


Ready to enjoy immediately.

Store in the freezer and defrost a few minutes before eating or store  in the fridge.

Makes 50 pieces.


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