Pumpkin Mummy Pops

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

INGREDIENTS

Pop filling

• 2 cups pumpkin seeds (1 package of Sunfood´s Raw Organic Heirloom Pumpkin seeds)
• 1/2 cup coconut flour
• 1 cup Purely Elizabeth´s Apple Cinnamon Pecan Oatmeal
• 2/3 cup pumpkin puree
• 1/4-1/2 cup maple syrup (or honey, monk fruit sweetener, agave, etc.)

Decor

• 2 cups baking white chocolate chips (choose vegan chocolate if appropriate)*
• 1 tbsp. coconut oil
• cookie sticks
• Candy eyes

INSTRUCTIONS

• Start by making pumpkin seed butter
  • Place pumpkin seeds and salt in the NutraMilk container.
  • Press Butter cycle, set for 10-11 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 2-3 minutes for a creamier butter.

• Add all the rest of the ingredients the filling in the NutraMilk and press ¨Mix¨ until everything is well-combined. If mixture is too sticky add more oatmeal and mix again until you get a mixture that you can handle and roll in to balls. I added the oatmeal afterwards but you can add them from the very beginning.

• Roll into even balls, place on parchment paper and press slightly to make it flat.
• Place the stick in the center of each mummy head.

• In a microwave safe bowl, add the white chocolate chips and coconut oil. Heat in the microwave for 1 minute on 50% power, then stir. Continue to heat for 30-second intervals, stirring in between, until the chips are completely melted.
• Hold each mummy by the stick and dip into white chocolate to fully cover head- hold above chocolate to drain excess chocolate. Place on parchment paper. Add candy eyes at this point. Repeat with each mummy.
• Let the chocolate slightly set and then with a spoon full of chocolate drizzle over each mummy face to decorate.
• Let set on the counter until fully set. Enjoy!

Notes:

* If dairy- free or vegan- make sure you choose a vegan chocolate.