Ingredients
Equipment
Method
- In a large bowl, combine the rolled oats, crushed Biscoff biscuits
- Soak the dates in boiling water for 5-10 minutes abd blend in a food processor
- Add the blended dates, Biscoff spread, vanilla extract, and maple syrup
- Combine together until you have a soft dough that holds its shape when rolled
- Divide the mixture into 10 equal portions and roll into smooth balls
- Gently press around the sides with your fingers or edge of the spoon to form a pumpkin shape
- Use a lollipop stick or cocktail stick to create a small hole at the top (for the pecan stalk later)
- Place the shaped pumpkin cake balls onto a baking sheet lined with parchment paper and chill in the fridge for around 20 minutes while you melt the chocolate
- Melt the white chocolate in a microwave-safe bowl or double boiler, stirring every 10–15 second increments until smooth
- Add a few drops of orange gel food colour (or use orange candy melts) and a little coconut oil if needed for a smoother candy coating
- Remove the chilled pumpkins from the fridge and dip each one into the melted chocolate, coating evenly
- Place on a wire rack or baking sheet lined with parchment paper to catch any drips. Before the coating sets, add a small pecan piece into the hole at the top to form the stalk
- Pop the coated pops back into the fridge for about 30 minutes to set completely
Video
Notes
Once firm, transfer them to an airtight container or sealed container and store in the fridge for up to a week.