VeganMoFo – Happy Halloweegan Pumpkins

Thank you so much for all the kind comments on my previous Halloweegan posts! It’s so awesome that some of you guys have been inspired by my posts. I am so happy!

Today it’s pumpkin time again! Although these little pumpkins are actually big phonies-there’s no pumpkin in them at all! It’s actually the same recipe that I used for my Happy Vegan Ghosts. It’s a bit different because they have different shapes and color, so I’ll re-post the recipe below…

Happy Halloweegan Pumpkins

1/4 cup of coarsely ground chocolate chips
1 cup of creamy peanut butter (cold)
1/4 cup of maple syrup
1/2 tsp of vanilla (optional)

For the coating:
1/2 cup coconut milk
1 cup finely shredded coconut
2 tbsp carrot juice

For the happy faces:
a handful of chocolate chips

1. In a food processor grind up the chocolate chips until they break up into little pieces, but not so much that they turn into a powder. Set aside.

2. In a medium size mixing bowl, beat the peanut butter, syrup, and vanilla with an electric mixer for about 30 seconds. Stir in the chopped chocolate chips.

3. Form little balls with the peanut butter mix and make a small dent at the top of each ball, just at the center. You can use the back of a small wooden spoon to do this, I don’t have any wooden spoons. My bamboo spoons have flat handles so I had to get creative and used a frozen green bean! :P

4. In a small bowl, use the carrot juice to dye the coconut, it might take you more or less than 2 tbsp, keep adding juice until it’s orange enough but not “wet”. It will be moist though, and this will help the coconut stick to the pumpkins.

5. Pour the coconut milk into a small, shallow bowl. Dip each pumpkin in the coconut milk, and then roll the wet pumpkins on the finely shredded coconut. If your pumpkins are nice and coated in orange coconut, you’re done, if they’re patchy and brown you’re going to have to dip them in coconut milk and roll them in shredded coconut again.

6. Now they need their happy faces! Melt the chocolate chips in the microwave (I don’t have the patience for a double boiler). My microwave does this in 30 second intervals. Nuke the chips for 30 seconds, stir, nuke 30 seconds, stir, nuke, stir… until they’re melted. Use a piping bag with a round decorating tip to draw the eyes and mouths on. For the curly stems, draw an “upward spiral” on top of each pumpkin using the same decorating tip.


*You can use other nut butters instead of PB. Mmm almond butter! I bet that would be good!
* Instead of chocolate chips, you can use finely chopped nuts. Macadamias would be awesome!
These could probably be made raw with raw nut butter, agave, etc, right?


  1. says

    I love the faces and the ‘stems’, so cute!

    Can you taste the orange juice?

    I am definitely going to try to recreate some of your creations with Halloween!

  2. says

    These pumpkins are just too cute! Never thought of combining coconut with that heavenly combo of PB and chocolate – can’t wait to try this!

  3. says

    Being from Ohio, we’re big on a chocolate/peanut butter treat called Buckeyes (do people eat these outside of Ohio??). Anyway, these little pumpkins are totally a Halloween-y version of Buckeyes with a coconut-y twist! Delicious! I don’t think it’s possible to go wrong when PB, chocolate, and coconut is involved.

  4. says

    I really like that you don’t use food dyes, I’ve been trying to figure out natural ways to color foods. And the $20 dollar organic food colors from Whole Foods are way too pricey!

  5. says

    i just love all their happy little pumpkin faces! yay! i would make a million of these and then gobble them all up! oh my gosh – they’re so darn CUTE!

  6. says

    Trick or treat! Smell my feet! Give me somethin’ good to eat — like one of these cuties! Thanks for the idea! Halloween is my favorite holiday!

  7. says

    Ok, you are giving me wayy too many choices for my first halloween baking experience ;) Just fabulous adorable little guys on this post! Keep up the good work!

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