Pumpkin Pie Cake Pops:
6 tbsp. oats
3 tbsp. puréed pumpkin/canned pumpkin
2 pitted medjool dates
1/6 cup pecans
1 tsp pumpkin pie spice
1 tbsp. coconut oil
Something to stick the cake pops on, like wooden skewers
1 tbsp cacao or cocoa powder
1 tbsp melted coconut oil
2 tsp-1 tbsp liquid sweetener, depending on how sweet you like it (I used pure date syrup)
Optional: Desiccated coconut, quinoa pops, pumpkin seeds, goji berries, melted white chocolate...
Start by blending the oats in a food processor, until they have turned into flour. Add remaining ingredients and blend until smooth. If you prefer a chunkier texture, leave the pecans until last and only blitz them quickly before you take the "dough" out of the food processor. Roll bite-sized balls using your hands. Insert a lollipop stick/wooden skewer/pretty straw into each ball and place in the freezer or fridge for a few hours to firm up.
To make the chocolate coating, simply mix equal parts cocoa powder, melted coconut oil and liquid sweetener of your choice in a small bowl until combined. Remove the cake pops from the fridge/freezer and dip each one in the chocolate mixture. If you want any additional toppings such as desiccated coconut, quickly pour some on top before the chocolate hardens. Store in the fridge and eat cold! (Tip: Styrofoam makes for an awesome cake pop holder!)