Ingredients
Directions
Make the Bat Wings: Melt the chocolate in a double boiler. (Alternatively, you could melt the chocolate in the microwave, in a microwave-safe bowl, in 30-second increments, stirring in between, until the chocolate has completely melted.) Evenly coat the halved dried orange slices (there should be 16) shaking away the excess and place on a parchment-lined baking sheet in the refrigerator for 10 minutes to solidify.
In the meantime make the bites: Add ½ cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemp seeds, dates, and vanilla extract to a food processor.
Blend into a dough-like texture.
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining ½ cup oats and chopped pecans, if using.
With clean hands, measure a tablespoon of dough and roll it into a ball. Place on a parchment-lined small baking sheet. Do this with the remaining dough. You should get approximately 8 bites, set aside.
Melt the remaining chocolate chips and evenly coat the bites, shaking away the excess. While the chocolate is still soft, place one orange slice into either side to create the “wings.” I have found placing one more to the front and one more to the back allows for better weight distribution. Repeat the step until all the bites are coated and the orange slices are attached.
Freeze chocolate pumpkin bats for 1–2 hours before enjoying.
Chef's Notes
Substitutions
Substitute organic puffed whole grains like puffed brown rice, amaranth, or millet in place of oats.
Substitute peanut butter or other nut or seed butter of your choice in place of almond butter.
Instead of pumpkin puree, try sweet potato or butternut squash puree.
Instead of dried orange slices try dried apple slices or dried mango slices.
Nut-free
Use raw pumpkin seeds in place of pecans.
Storage
Store leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Ingredients
Directions
Make the Bat Wings: Melt the chocolate in a double boiler. (Alternatively, you could melt the chocolate in the microwave, in a microwave-safe bowl, in 30-second increments, stirring in between, until the chocolate has completely melted.) Evenly coat the halved dried orange slices (there should be 16) shaking away the excess and place on a parchment-lined baking sheet in the refrigerator for 10 minutes to solidify.
In the meantime make the bites: Add ½ cup oats (reserve the other half for later), cinnamon, ginger, nutmeg, salt (if using), almond butter, pumpkin puree, hemp seeds, dates, and vanilla extract to a food processor.
Blend into a dough-like texture.
Transfer the mixture to a medium-sized mixing bowl. Stir in the remaining ½ cup oats and chopped pecans, if using.
With clean hands, measure a tablespoon of dough and roll it into a ball. Place on a parchment-lined small baking sheet. Do this with the remaining dough. You should get approximately 8 bites, set aside.
Melt the remaining chocolate chips and evenly coat the bites, shaking away the excess. While the chocolate is still soft, place one orange slice into either side to create the “wings.” I have found placing one more to the front and one more to the back allows for better weight distribution. Repeat the step until all the bites are coated and the orange slices are attached.
Freeze chocolate pumpkin bats for 1–2 hours before enjoying.
