Spooky No Bake Halloween Pumpkins are made using almond flour. These are unique and fun to make with kids - Perfect no bake Halloween treat!
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No Bake Halloween Pumpkins
If you are looking for an easy, no bake yet healthier treat this Halloween season, then we urge you to try these adorable treats. We used our basic almond flour chocolate dough used to make these Mice or Brownie Bites, shaped them into mini pumpkins, used a white chocolate dipped pretzel for stem and then gave a sprinkling of gold dust for a sparkle finish.
Why You'll Love These Treats?
- No Bake – Technically the only cooking here is the use of microwave to melt chocolate chips. There is no use for stove or oven, making it a fun project to make with kids this spooky season.
- Healthy - Made using mostly healthy ingredients like almond flour, maple syrup, almond butter and cocoa powder, these are a guilt free.
- Perfect for kids to make - It's almost like working with play dough. Your kid swill love shaping these pumpkins.
- Diet friendly - These are eggless with gluten free and dairy free options.
- Almond flour – Use super fine variety and not almond meal.
- Almond butter – Other butters like peanut butter or sun butter can be used instead. Make sure that it's the creamy kind.
- Cocoa powder – Dutch process cocoa powder
- Maple syrup
- Chocolate chips
- Pretzel twist (to make stem) – A broken part of a pretzel.
- White chocolate chips
- Gold dust - Totally optional!
- Use super fine almond flour and not almond meal.
- Microwave liquid mixture until it gets hot and not boiling. Remove from microwave and stir, until chocolate chips is melted.
- If dough feels too soft to roll, then leave aside for 10 to 20 minutes at room temperature to firm up.
- To make it gluten free, use gluten free pretzels
- Use peanut butter instead of almond butter.
HOW TO MAKE?
- Melt maple syrup, chocolate chips and almond or peanut butter in microwave. Stir until very smooth. Mix almond flour, cocoa powder and salt, knead to form a soft dough.
- Divide dough into 7 portions and roll each into smooth balls.
- Using a tooth pick, make 8 indentations to form the shape of a pumpkin.
Easy method - Break pretzel into pieces to get curved pieces and insert into the centre of the pumpkin.
Our method - Mix a dash of vegetable oil, cocoa powder and crushed pretzels into melted white chocolate. Dip broken pretzel pieces into the white chocolate and place on a piece of parchment. Refrigerate to harden. Dip into the middle of pumpkin to form stems.
This step is totally optional but gives a sparkle look to these treats. Sift some gold dust on top of the finished treats.
More Halloween Treats for Kids to try:
No Bake Halloween Pumpkins
- 3 pretzels
- 2 tablespoons white chocolate chips optional
- ½ teaspoon vegetable oil optional
- 1-2 pinches cocoa powder optional
- ¼ cup almond butter creamy
- ¼ cup maple syrup
- ¼ cup semi sweet chocolate chips
- ¼ cup + 2 tablespoons almond flour super fine
- 3 tablespoons cocoa powder
- 1 pinch salt
- Edible gold dust optional
- Easy method - The easiest method is to break pretzels to get curved pieces and insert into the pumpkin to make stems.
Given method (as seen in photos)-
- Line a small plate with parchment paper and set aside.
- Break pretzels into at least 7 pieces to get curved or a straight piece (refer photos/video).
- Optional step - Crush remaining broken pieces into a coarse powder using a rolling pin or the back of a measuring cup. ( This is to give texture to the stems)
- Melt white chocolate chips in microwave until melted (20 to 50 seconds), stirring every 20 seconds. Remove and stir in ½ teaspoon vegetable oil until smooth. Mix in cocoa powder and some of the crushed pretzels (if using).
- Holding the tip of a pretzel piece, dip into the melted chocolate and remove, making sure to drip any excess chocolate. Place on the parchment lined plate. Repeat process for remaining pretzels. Place plate in the fridge to firm up.
- Add almond butter, maple syrup and chocolate chips into a medium microwave safe bowl. Melt for about 45 seconds or very hot. Remove from microwave and stir well, until it becomes a smooth mixture.
- Add almond flour, cocoa powder and salt. Stir well to make a make a smooth dough and shiny dough. (If the dough feels very soft then let it rest at room temperature for a few minutes to firm up).
- Divide dough into 7 equal pieces. Roll each portion to make smooth ball without any cracks (if it has cracks, then knead that dough gently in your hand 3 to 4 times and then roll again into a smooth ball).
- Using a rounded toothpick, make 8 indentations (refer video), to get the shape of a pumpkin. Insert a pretzel stem ( chocolate side up).
- Optional step - Sprinkle a touch of edible gold dust on the pumpkins to add some shine.
- Store pumpkins in the refrigerator but leave at room temperature for at-least 30 minutes before eating.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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