No Bake Halloween Pumpkins

no bake halloween chocolate pumpkins on a board.

These No Bake Halloween Pumpkins are fun to make with kids and look adorable. They are made using wholesome, nutritious ingredients and taste as good as they look!

Course Dessert

Cuisine American

Keyword no bake halloween pumpkin, no bake halloween recipe, no bake halloween treats

Prep Time 10

Cook Time 2

Additional Time 30

Total Time 42

Servings Pumpkins

Calories 201kcal

Author Maria Doss

Ingredients

Stems

3 pretzels
2 tablespoons white chocolate chips optional
1-2 pinches cocoa powder optional

Pumpkins

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

Instructions

Make stems (easy method)

Break pretzels to get large curved pieces.

Make stems (given method)

Line a small plate with parchment paper and set aside. Break each pretzel into large pieces.
Melt white chocolate chips in the microwave until melted (20 to 50 seconds), stirring every 20 seconds. Remove and stir in cocoa powder.
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, for a few hours to firm up.
Tip: Pretzel stems can be made up to a week in advance and stored in the fridge.

Make pumpkins

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.
Tip: 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.
Tip: If it 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/photos), to get the shape of a pumpkin. Insert a pretzel stem in the middle.
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.

Video

Notes

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.

Nutrition