Baking, Desserts, In Season, Vegan, Vegetarian

Spiced Pumpkin Chocolate Bites

Step 1 of 3

First make the base: Drain the buckwheat and add to your Ninja Kitchen Nutri Ninja blender with the other ingredients. Pulse well so the mixture comes together. Press this into a lined tin or tub (I used 20cm x 10cm). Place in the fridge while you make the other layers

Ingredients

For the base

50g coconut flour
50g oat flour
2 tbsp cacao powder
80g buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

100g pumpkin, cooked then drained
50g dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
100g dark chocolate, broken in to pieces

For the base

1.75oz coconut flour
1.75oz oat flour
2 tbsp cacao powder
2.8oz buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

3.5oz pumpkin, cooked then drained
1.75oz dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
3.5oz dark chocolate, broken in to pieces

Step 2 of 3

Next add all of the pumpkin layer ingredients to your Ninja Kitchen blender and whizz up until quite thick and smooth. Spread this over the base and place in the freezer for 30 minutes

Ingredients

For the base

50g coconut flour
50g oat flour
2 tbsp cacao powder
80g buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

100g pumpkin, cooked then drained
50g dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
100g dark chocolate, broken in to pieces

For the base

1.75oz coconut flour
1.75oz oat flour
2 tbsp cacao powder
2.8oz buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

3.5oz pumpkin, cooked then drained
1.75oz dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
3.5oz dark chocolate, broken in to pieces

Step 3 of 3

Gently melt the coconut oil and chocolate and pour this all over the pumpkin layer. Chill in the fridge for at least 1 hour – then you’re ready to pop out of the tin/tub, cut into slices or bites with a sharp knife, and enjoy!

Ingredients

For the base

50g coconut flour
50g oat flour
2 tbsp cacao powder
80g buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

100g pumpkin, cooked then drained
50g dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
100g dark chocolate, broken in to pieces

For the base

1.75oz coconut flour
1.75oz oat flour
2 tbsp cacao powder
2.8oz buckwheat groats, soaked overnight
3 tbsp maple syrup
2 tbsp coconut oil
4-5 tbsp water
1 tsp vanilla

For the Pumpkin Filling

3.5oz pumpkin, cooked then drained
1.75oz dates, soaked then drained
2 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp coconut flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

For the Chocolate Topping

1 tbsp coconut oil
3.5oz dark chocolate, broken in to pieces

Cooking method:

Blender