Chocolate Dipped Pumpkin Seed Cookies

So, we have a lot of pumpkin seeds. Like A LOT. We got the 1.2 kilogram bag from Costco. I wanted to make some pumpkin seed butter out of them, because I don’t really like to eat them by themselves. But halfway through the blending process, my vitamix quit on me! This happens sometimes because it’s pretty old, and seeds are a pretty intense thing to blend. So I was like, now what? What can you make out of half-blended pumpkin seeds? It turns out that you can make something pretty fricking amazing.

I added some maple syrup to the seeds, pressed em into cookies, and TRIPLE DIPPED them in chocolate. That’s right. TRIPLE. DIPPED. These cookies are legit amazing. They’re so rich and nutty and sweet and just awesome! You only need four ingredients to whip them up, and if you have a really old blender no prob! It only needs to work for about two minutes.

My go-to chocolate dipping sauce is maple syrup, cocoa powder, and coconut oil. Super simple and so good. All you have to do is melt the ingredients together and you’re good. This sauce could also be used for pretty much anything else, like oatmeal, strawberries, other fruits, nice cream; the list goes on and on. On these cookies, it lends another hit of richness that is definitely welcome. If you’re not feeling the chocolate though, you can always omit and just eat the cookies by themselves. HA! That was a joke! DEFINITELY include the chocolate. I don’t know why you clicked on this post if you don’t like chocolate.

That’s my spiel for the day! I really hope you give these cookies a try because they will change your life. For the better.

Chocolate Dipped Pumpkin Seed Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 2 1/2 cups shelled and roasted pumpkin seeds (I used salted)
  • 2 tbsp + 1 tbsp maple syrup
  • 2 tbsp coconut oil
  • 1 tbsp cocoa powder
  • I’m not kidding that’s it

Directions:

  1. In a STRONG blender or food processor, blend the seeds until they start releasing oil but aren’t too loose. You want the mixture to be something you could form a ball with.
  2. Transfer the blended seeds into a bowl and stir in 2 tbsp of the maple syrup.
  3. Scoop the pumpkin seed mixture by heaping tablespoons and form into balls. Place on a parchment lined baking sheet or pan, and press down to make cookies about a centimetre thick.
  4. Place the cookies in the freezer for at least half an hour. You want them to be pretty frozen so that they’re easy to dip.
  5. Make the chocolate sauce right after you pop the cookies in the freezer. Melt together the cocoa powder, coconut oil and maple syrup in a small pot over low heat. Remove from the burner and let stand until the cookies are ready.
  6. After thirty minutes has passed, take out the cookies and dip them one by one halfway into the chocolate mixture, placing them back on the baking sheet. By the time you’ve reached the last cookie, the chocolate on the first cookies should be hardened because of the cold. Dip all of the cookies halfway again, and then once more to ensure optimal coverage.
  7. Place the cookies back in the freezer for another 10 minutes before serving. Store in an airtight container in the fridge.

Enjoy these little bites of deliciousness!

Yours Truly,

Olivia

Cinnamon Swirl Pumpkin Bread

Happy Monday! As the year goes on, I’m starting to get less excited about school, and developing some serious cases of the Monday blues. Lucky for me, this Cinnamon Swirl Pumpkin Bread is the perfect cure! It’s healthy while still being perfectly decadent, and incorporates all of my favourite fall spices and flavours. It will also make your house smell very nice! Enjoy it wile reading a good book on a cold day;))

Cinnamon Swirl Pumpkin Bread

Serves: Makes 1 Loaf

Total Time: 140 minutes

Ingredients:

  • 1 1/4 cup + 2 tsp oat flour
  • 2 tsp + 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice
  • 1 tsp nutmeg
  • 1/2 cup coconut oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tbs vanilla
  • 1/2 cup + 1 tsp maple syrup
  • 2 tbs chia seeds
  • 5 tbs water
  • 1/2 tsp baking soda

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the chia seeds and water. Let sit for 15 minutes to form a chia “egg”.
  3. In a large bowl, stir together the 1 1/4 cup of oat flour, spices (including the 2 tsp of cinnamon), and baking soda. Add in the pumpkin puree, coconut oil, 1/2 cup of maple syrup, vanilla and chia egg and mix well.
  4. Mix together the remaining oat flour, cinnamon and maple syrup in a separate bowl.
  5. Grease a standard loaf pan with coconut oil and pour the batter into it. Spoon the cinnamon, oat flour and maple mixture on top, and use a toothpick to swirl it throughout the bread. Place in the oven for two hours, and cool completely before serving.

Hope you like this recipe; see you next week!

Yours Truly,

MyDayIsBooked;)))