Hello world! Let me introduce you to my newest, latest and greatest obsession that is Pumpkin & Chocolate Macaroons. What could be better than yummy pumpkin macaroons you ask? Well, a chocolaty pumpkin macaroon, of course! Welcome pumpkin season!!!
If you’re ready to get your pumpkin fix, you definitely don’t want to miss this pumpkin macaroons recipe! Soft and lightly spiced pumpkin cookies sandwiched together with a decadent, delicious layer of velvety smooth dark chocolate filling… melt-in-your-mouth.!
These cookies are super easy to make and look fabulous. The hardest part is not eating actually a whole bunch of these. One really just isn’t enough! You won’t be able to stop at one or two;) three…
The pumpkin flavor is not overpowering, and perfectly paired with the slightly sweet dark chocolate orange filling, it’s a perfect combination! Ohhhhh this filling. It’s so damn delicious! Here we go, my first pumpkin recipe of the season, enjoy.
- ½ cup fresh pumpkin, chopped
- 1 cup almond meal
- 1 cup shredded coconut
- 1 heaping tbsp. coconut oil
- 1+ ½ tbsp coconut nectar
- ½ tsp cinnamon
- ¼ tsp nutmeg, cloves, allspice, ginger
- Chocolate filling
- 1 avocado, ripe
- 5- 6 soft dates
- ¼ cup + 2 tbsp nut milk
- 1 tbsp chia seeds, soaked in ¼ cup almond milk, let soak for few mins till gel has formed
- 3 tbsp cacao or carob powder
- few drops orange extract
- 1 tbsp cacao butter
- ⅛ tsp turmeric powder
- ½ tsp coconut nectar
- Place all ingredients into a food processor and process until well combined (stick together). Remove from food processor and form into a loaf, then roll flat with a rolling pin about ¼ inch thick. Use cookie cutters to create the desired shapes. Place cookies on a sheet of baking paper, let sit them in the refrigerator (about an hour).
- In a bowl: add 1 tbsp melted cacao butter, ⅛ tsp turmeric powder, ½ tsp coconut nectar and slowly whisk together until the mixture is smooth. Once all the macaroons set, spread the cacao butter mixture on top of each macaroon cookies, then sprinkle with cinnamon powder.
- For the filling blend all ingredients (chia gel, 2 tbsp nut milk, avocado, dates, orange extract and cacao powder) together in a high powered blender or food processor, blend on medium speed for a minute until it reaches a smooth, creamy looking.
- Spread a small amount of the filling over on half of the cookies. Then press another plain cookie on top to form a macaroon. Let sit them in a refrigerator about an hour to set. Enjoy! (Store in the fridge)
There is much more to pumpkins than Halloween decorations and pie fillings. The orange gourds are extremely nutrient-dense, while also low in calories. Pumpkin seeds, too, offer immense health benefits. Pumpkins contain vitamins A, B-complex, C and E, potassium, magnesium, calcium, manganese, iron, zinc, phosphorus, copper, folate, carotenoids and other antioxidants. They are particularly favored for their high beta-carotene content, a precursor to vitamin A. Just 1/2 cup of pumpkin provides more than 100 percent of your recommended dietary allowance (RDA) of beta- and alpha-carotene.
If you’re a pumpkin friend like me, you’ll also definitely want to check out my Goji and Pumpkin Mini Cakes, Pumpkin Twizzlers, Pumpkin Chocolate Bars and Pumpkin Bread recipes! I hope you all try these and love them… they’re such a fun way to enjoy the spiced pumpkin flavor! Be sure to take some pictures of yours, too! You can upload it to Instagram and tag @deviliciously_raw so I can see your lovely creation!