Tis the season for pumpkin spice everything. I’ve been making spiced pumpkin lattes and pumpkin spice muffins for breakfast occasionally, but I wanted a really filling no-bake treat that I could whip up for the kids.
I’ve made coconut meltaways before with flavors like citrus, chocolate, and strawberry (I need to post those recipes too!) and I wondered if I could make a Fall inspired pumpkin spice variation.
After a few tries, I created a recipe that I love and that the children love too. It is simple to make and doesn’t require turning on the oven.
I made these in a silicon gingerbread man mold, but they could be made in any type of silicon mold or even in a glass container and then sliced into cubes.
As with any recipe, they can be adjusted to your tastes. Add a little more honey or maple syrup for a sweeter meltaway, or leave it out entirely for a sugar free option.
For this recipe, I used equal parts coconut oil and coconut butter/cream. You could also use butter in place of the coconut oil or desired or use a mix of both. If I don’t make it myself (here’s the recipe), I buy coconut cream concentrate (coconut butter) from Tropical Traditions or this one from Amazon.
BONUS: Drop one of these into a blender with a cup of coffee or tea for an instant pumpkin spice latte!
Pumpkin Spice Meltaways
Yield 24 +
Delicious pumpkin spice treats made with nutrient rich coconut oil and coconut cream with Fall inspired spices. These treats are easy to make and filling (and they can be made sugar free!)
- 3/4 cup coconut oil
- 3/4 cup coconut butter/cream (here's a recipe to make your own)
- 1 tsp of pumpkin pie spice (recipe here) OR 1/2 tsp cinnamon, 1/4 tsp nutmeg and a dash of cloves (NOTE: This will make a slightly spicy meltaway. I suggest adding slowly and tasting as you go to get the flavor you prefer)
- Optional: 1 tablespoon of raw honey or maple syrup (or more to taste)
- Melt the coconut oil on low heat.
- Place melted coconut oil and coconut cream/butter in a blender.
- Add spices and sweetener if using and blend until smooth. If you don't have a blender, you can melt all ingredients in a small saucepan to incorporate instead.
- Carefully spoon into silicon molds or a glass container. Put in the freezer for about an hour to set and pop out of molds.
- I store these in the fridge for up to two weeks (they would probably last longer since all ingredients are shelf stable, but I haven't personally tested them).
What is your favorite pumpkin spice treat? Share in the comments below!