Ingredients:
1 1/2 cups/360 g. cashews
1 1/2 cups/360 g. cashews
1/2 cup/110 g. goji berries
1/4 cup/75 g. rolled oats
2 Tbsp./30 ml. pure maple syrup
2 Tbsp./30 ml. coconut oil
Pinch of Himalayan salt
1 large carrot
1 celery stalk
2 parsley stems with leaves
Directions:
1.) Combine cashews, goji berries and rolled oats in food processor and process on high until a fine crumble forms.
1/4 cup/75 g. rolled oats
2 Tbsp./30 ml. pure maple syrup
2 Tbsp./30 ml. coconut oil
Pinch of Himalayan salt
1 large carrot
1 celery stalk
2 parsley stems with leaves
Directions:
1.) Combine cashews, goji berries and rolled oats in food processor and process on high until a fine crumble forms.
2.) Add cashew, goji, oat mixture into large bowl and then add maple syrup, coconut oil and salt.
3.) Mix all ingredients together well until a dough forms.
4.) For half of the mixture, roll small spoonfuls into little balls, then shape them into pumpkins (that resemble candy pumpkins) by adding in little crevices with a sharp knife.
5.) Then cut celery into skinny stems, about 1/4 cm. wide and 1 in. tall. Place the celery into the top of the pumpkin with a small leaf off of the parsley stem. TIP: This was easiest when I kept a little stem on the leaf. Then I placed the stem on the middle of the pumpkin and used the celery to stick it in.
6.) For the other half of the mixture, make these into the "carved" pumpkins. First, roll a small spoonful of dough into a ball, similar to the above, then flatten the sides and bottoms of the balls and shape into pumpkins, as you see in the picture.
7.) For the face, slice a thin disc-shape from a large carrot, then use a sharp knife to carve a mini pumpkin face. These do not have to be perfect. As you can see from my picture below, they definitely look homemade but that gives them character!
8.) Stick the carrot face onto one of the flat sides of the pumpkin then add a skinny celery stalk to the top.
9.) Place all pumpkins in the fridge for 30 to 60 minutes before serving.
