Ghostly
Pumpkin
Poppers
Serves: 6-8
Preparation Time: 20 minutes
Cooking Time: None
Looking for a festive, no-bake Halloween treat that’s delicious, healthy, and kid-friendly?
These Ghostly Pumpkin Poppers are the perfect addition to any spooky celebration! These pumpkin spice energy bites are packed with wholesome ingredients like Medjool dates, raw walnuts, oats, pumpkin puree, and shredded coconut. They’re super easy to make—just blend, roll, and decorate! For an extra Halloween twist, use mini chocolate chips or cacao nibs to create ghostly faces on each bite. This nutrient-dense, whole-food, plant-based dessert is gluten-free, oil-free, and naturally sweetened. No baking required, and they’re fun to make and enjoy for all ages.
Pumpkin Poppers
Ingredients
1 cup Medjool dates (pitted)
1 cup raw walnuts (or almonds)
1 cup rolled oats
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
½ cup raw pumpkin puree
½ cup shredded coconut (unsweetened)
Mini chocolate chips or cacao nibs (for decoration)
Directions
In a food processor, combine the Medjool dates, walnuts, oats, pumpkin puree, and pumpkin pie spice. Pulse until everything is well mixed and forms a sticky dough.
With damp hands, take small amounts of the mixture and roll them into bite-sized balls.
Roll each ball in shredded coconut to coat. For a Halloween twist, you can use mini chocolate chips to create "eyes" or "mouths" on some of the bites.
Place the bites in the refrigerator for about 30 minutes to firm up.
Arrange the bites on a platter. You can even use a small pumpkin or gourd as a centerpiece for a festive touch!
NOTES:
As an alternative, make and spread some Cashew Cream Frosting on top instead of the coconut shavings.
Cashew Cream Frosting
Ingredients
1 cup Medjool dates (pitted)
1 cup raw walnuts (or almonds)
1 cup rolled oats
1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
½ cup raw pumpkin puree
½ cup shredded coconut (unsweetened)
Mini chocolate chips or cacao nibs (for decoration)
Directions
If you haven't already, soak the cashews for at least 4 hours or overnight. If you need to do this quicker, you can soak them for 30-45 minutes in hot water. Drain before using.
In a high-speed blender or food processor, combine the soaked cashews, almond milk, maple syrup, and vanilla bean powder.
Blend until the mixture is very smooth and creamy. If the frosting is too thick, add a little more almond milk, 1 tablespoon at a time, until it reaches your desired frosting consistency.
Taste and add more maple syrup if you want it sweeter.
NOTES:
For a firmer consistency, refrigerate the frosting for about 30 minutes before using.
This frosting works well on cakes, cupcakes, or as a fruit dip.
It can be stored in the fridge for up to 5 days.
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