Paleo pumpkin macaroon (pumpkaroon)
Prep time: 
Total time: 
Serves: 8
 
A fun, no bake, pumpkin dessert that's easy to make.
Ingredients
  • 12 ounces of pumpkin puree
  • ½ cup of shredded coconut
  • ½ cup of cashew flour (can substitute other nut flour)
  • ¼ cup of coconut oil
  • 2 tablespoons of salted pistachios
  • 3 tablespoons of pistachio butter (can substitute other nut butter)
  • ¼ teaspoon of vanilla
  • optional: cardamom
  • Chocolate
  • 2 to 3 tablespoons of cocoa powder
  • ¼ cup of cocoa butter
  • ¼ teaspoon of vanilla
  • 1 heaping tablespoon of honey
Instructions
  1. In a bowl, mix together shredded coconut, cashew flour, and pistachios first.
  2. Add pumpkin puree and nut butter and mix well. I just used a fork to mix everything.
  3. Add vanilla and optional cardamom or pumpkin pie spice if you prefer that.
  4. Melt coconut oil and pour into the mixture and incorporate well.
  5. Line a muffin pan with muffin liners and divide the batter between the muffin liners. This recipe makes about 8 muffins, so I made them in two batches or you can use another muffin tin if you have one.
  6. To make the chocolate you melt the cocoa butter then same way you melted the coconut oil. I simply submerge the whole jar in boiling hot water and pour off the melted bit into a bowl. I mixed the chocolate in a measuring cup with a pouring spout.
  7. Add cocoa powder and mix. Start with 2 tablespoons, mix well, add honey and taste. If you want the chocolate to have a stronger flavor add one more tablespoon. Add vanilla and mix.
  8. Pour the chocolate over the pumpkaroon muffins and add an optional sprinkle of coconut butter on top.
  9. Put in the fridge for one hour for the oils in this recipe to harden.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/10/20/paleo-pumpkin-macaroon-pumpkaroon/