No Bake Chocolate Pumpkin Heart !

Still many recipes floating around to use up pumpkin that is everywhere right now. But I will not be featuring any more pumpkin soups for a while as there is a limit with everything. Another free magazine through the door today with yet more pumpkin cupcakes and a few combinations with the textures that do not work together 🙁

I loved the energy ball recipe that we featured this week.  You can use any puréed fruit of your choice. The same with the nuts and dried fruit, you can use whatever takes your fancy and coat them in sesame seeds. And with the same recipe I made a heart topped with melted chocolate and gogi berries.

You will need :

200g dried fruit of your choice, I used cranberries, prunes and mixed fruit
2 spoons honey or carob syrup
1/4 cup pumpkin puree
100g nuts of your choice, I used walnuts
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
pinch of salt
1/2 cup oats
1 cup coconut

Dark Chocolate, melted to coat the top
Gogi berries to decorate

Combine the dried fruit, carob syrup or honey, pumpkin puree, nuts, cinnamon, ginger, nutmeg in a food processor, and pulse until quite smooth and combined.
Transfer the mixture to a large bowl, and stir in the oats, coconut flakes until evenly combined. Cover and refrigerate for at least 30 minutes.
Cover a rectangular dish with cling film.
Once the mixture is easy to work with, press it into a heart shaped frame. Refrigerate for an hour.
Melt the chocolate and add a teaspoon of oil. Using a brush, coat the surface of the heart with chocolate. Before the chocolate sets sprinkle on some gogi berries.
Refrigerate for at least an hour. Will last for at least 10 days if refrigerated in an airtight container.