I was playing with molecular gastronomy the other day to make treats for a birthday party and nothing was working. Jonathan kept reminding me that I pride myself on being an experimental blogger so I can’t expect things to work every time. But, I do expect recipes to work every time – I’m an eternal optimist.
Time was running out; I had to leave in ten minutes and I had no dessert ready to bring! I peeked in my refrigerator and realized that I had some leftover pumpkin puree. Knowing that the birthday girl was on a gluten-free diet, I quickly created some no-bake gluten-free crispy chocolate pumpkin bites. Start to finish, this recipe took five minutes and it is hella good! It tastes like a chocolate truffle crossed with a pumpkin pie and a Rice Krispie treat! I love challenging crazy recipes, but sometimes easy recipes win and I just need to take a deep breath and celebrate that.
Ingredients
- 3 1/2 ounces dark chocolate, melted in the microwave
- 3 cups Rice Chex, crushed (stick them in a sealed sandwich bag and roll over them with a rolling pin)
- 1 tablespoon honey
- 1/4 cup pumpkin puree
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
Instructions
- Mix all ingredients together except for pumpkin pie spice.
- Pack tablespoon-sized clumps of the mixture together in your hand and form small balls.
- Dust each ball lightly with pumpkin pie spice.
- Eat.
Notes
If you have extra time, you can chill the mixture for a few minutes before forming the balls. This will make it easier for the balls to stick together. However, this recipe will work even if you don't chill first.
I would love to try these for my nephew. What do you mean by pumpkin purée. I have used pumpkin from the can but have never noticed pumpkin purée. Thanks
Elena
Yes, I just mean canned pumpkin (not pumpkin pie filling).
Definitely sending this to my friend who just found out she can’t eat Gluten!
Thanks for sharing!
super tasty!!