With the last pumpkin I had on hand, I made some simple chocolate and coconut candies. This recipe is the kind of quick dessert that doesn’t require much hassle, perfect when you want something sweet but don’t feel like baking or cooking for a long time. All you need is a suitable pumpkin, a bit of sugar, cinnamon, and whatever you have in your pantry for decoration.
Quick Info
Total time: about 40-60 minutes (including cooling)
Preparation time: 20 minutes
Cooking time: 10-15 minutes (for sautéing the pumpkin)
Servings: 10-14 candies (depending on how big you make them)
Difficulty: easy
Recipe type: dessert, quick candies, no-bake
Ingredients
2 slices of pumpkin (about 300-350 g)
3 tablespoons of sugar
Cinnamon, to taste
100 g chocolate (baking chocolate or regular chocolate)
50 ml heavy cream
For decoration: coconut
Instructions
1. Peel the pumpkin and remove the seeds. Grate the two slices using a large grater.
2. Place the grated pumpkin in a pan along with the 3 tablespoons of sugar and sprinkle cinnamon to your liking. Over medium heat, stir occasionally until it starts to soften, release liquid, and reduce. It should be ready in about 10-15 minutes; the pumpkin should be soft and there should be no liquid left in the pan.
3. Turn off the heat and let the pumpkin cool completely. This helps in forming the balls more easily and prevents the chocolate from melting later.
4. Once cooled, take a teaspoon of the mixture and form small balls between your palms. If you find they don’t hold together well, you can refrigerate them briefly before glazing.
5. Heat the heavy cream in a small saucepan (it shouldn’t boil, just get very hot). Pour it over the chopped chocolate and mix until you achieve a smooth glaze.
6. On a plate, pour a thin layer of melted chocolate. Place the pumpkin candies on top of the glaze, then sprinkle coconut over them.
7. If you wish, you can dip each candy in the melted chocolate and then roll them in coconut to coat them completely. This option is optional – it depends on how much chocolate you want to use.
8. Let them cool for 20-30 minutes or until the chocolate hardens slightly and the candies stabilize.
Why I make this recipe often
This recipe is practical when I have leftover pumpkin and want something sweet without much effort. There’s no baking required, and it can be easily adapted based on what you have at home. They are quite filling and store well in the fridge.
Tips and Variations
Tips
The pumpkin must be well-drained; otherwise, the mixture will remain too soft.
Do not boil the cream, just heat it until almost boiling.
If you want more compact balls, let the sautéed pumpkin cool well before shaping.
Substitutions
Sugar can be replaced with brown sugar or a sweetener if you want a lighter version.
You can use any type of chocolate you have on hand – dark, milk, or white.
Heavy cream can be substituted with milk, although the glaze will be thinner.
Variations
Instead of cinnamon, you can add a bit of nutmeg or ground ginger.
You can add ground nuts to the mixture for extra texture.
If you don’t want a glaze, simply roll the balls in plain coconut.
Serving Ideas
You can serve them with coffee, as a sweet snack, or on a dessert plate alongside other small pastries.
They also work well on festive platters for kids, as they are easy to eat with hands.
They can be beautifully wrapped in candy paper for small seasonal gifts.
Frequently Asked Questions
1. Can I use pumpkin puree instead of grated and sautéed pumpkin?
I do not recommend it because the puree has more moisture, and you won’t achieve a dense enough mixture to form balls.
2. What type of pumpkin works best?
Pie pumpkin is suitable for this recipe – it has flavor and softens easily when sautéed. Other varieties may be more watery.
3. Can they be made without chocolate?
Yes. You can leave the balls plain, just rolled in coconut or other dry toppings (crushed pistachios, almonds).
4. Do I have to add cream to the chocolate, or can it be left out?
The cream helps the glaze to be more fluid and shiny. If you don’t have it, you can use a tablespoon of milk, but the texture will be denser.
5. Can I freeze the candies?
I do not recommend it – after freezing and thawing, the texture of the pumpkin changes, and the balls become too soft.
Nutritional Values
Estimation for 1 candy (if you get 12 from the recipe): approximately 65-80 kcal, 2 g fat, 10 g carbohydrates, 1 g protein. Values are approximate and depend on the size of the balls, the chocolate used, and the amount of coconut.
Storage and Reheating
The candies store best in the refrigerator, in a sealed container, for up to 3 days. Reheating is not recommended. If left at room temperature for too long, they may soften. It’s better to serve them cold or at room temperature after taking them out of the fridge a little while before serving.
Quick Info
Total time: about 40-60 minutes (including cooling)
Preparation time: 20 minutes
Cooking time: 10-15 minutes (for sautéing the pumpkin)
Servings: 10-14 candies (depending on how big you make them)
Difficulty: easy
Recipe type: dessert, quick candies, no-bake
Ingredients
2 slices of pumpkin (about 300-350 g)
3 tablespoons of sugar
Cinnamon, to taste
100 g chocolate (baking chocolate or regular chocolate)
50 ml heavy cream
For decoration: coconut
Instructions
1. Peel the pumpkin and remove the seeds. Grate the two slices using a large grater.
2. Place the grated pumpkin in a pan along with the 3 tablespoons of sugar and sprinkle cinnamon to your liking. Over medium heat, stir occasionally until it starts to soften, release liquid, and reduce. It should be ready in about 10-15 minutes; the pumpkin should be soft and there should be no liquid left in the pan.
3. Turn off the heat and let the pumpkin cool completely. This helps in forming the balls more easily and prevents the chocolate from melting later.
4. Once cooled, take a teaspoon of the mixture and form small balls between your palms. If you find they don’t hold together well, you can refrigerate them briefly before glazing.
5. Heat the heavy cream in a small saucepan (it shouldn’t boil, just get very hot). Pour it over the chopped chocolate and mix until you achieve a smooth glaze.
6. On a plate, pour a thin layer of melted chocolate. Place the pumpkin candies on top of the glaze, then sprinkle coconut over them.
7. If you wish, you can dip each candy in the melted chocolate and then roll them in coconut to coat them completely. This option is optional – it depends on how much chocolate you want to use.
8. Let them cool for 20-30 minutes or until the chocolate hardens slightly and the candies stabilize.
Why I make this recipe often
This recipe is practical when I have leftover pumpkin and want something sweet without much effort. There’s no baking required, and it can be easily adapted based on what you have at home. They are quite filling and store well in the fridge.
Tips and Variations
Tips
The pumpkin must be well-drained; otherwise, the mixture will remain too soft.
Do not boil the cream, just heat it until almost boiling.
If you want more compact balls, let the sautéed pumpkin cool well before shaping.
Substitutions
Sugar can be replaced with brown sugar or a sweetener if you want a lighter version.
You can use any type of chocolate you have on hand – dark, milk, or white.
Heavy cream can be substituted with milk, although the glaze will be thinner.
Variations
Instead of cinnamon, you can add a bit of nutmeg or ground ginger.
You can add ground nuts to the mixture for extra texture.
If you don’t want a glaze, simply roll the balls in plain coconut.
Serving Ideas
You can serve them with coffee, as a sweet snack, or on a dessert plate alongside other small pastries.
They also work well on festive platters for kids, as they are easy to eat with hands.
They can be beautifully wrapped in candy paper for small seasonal gifts.
Frequently Asked Questions
1. Can I use pumpkin puree instead of grated and sautéed pumpkin?
I do not recommend it because the puree has more moisture, and you won’t achieve a dense enough mixture to form balls.
2. What type of pumpkin works best?
Pie pumpkin is suitable for this recipe – it has flavor and softens easily when sautéed. Other varieties may be more watery.
3. Can they be made without chocolate?
Yes. You can leave the balls plain, just rolled in coconut or other dry toppings (crushed pistachios, almonds).
4. Do I have to add cream to the chocolate, or can it be left out?
The cream helps the glaze to be more fluid and shiny. If you don’t have it, you can use a tablespoon of milk, but the texture will be denser.
5. Can I freeze the candies?
I do not recommend it – after freezing and thawing, the texture of the pumpkin changes, and the balls become too soft.
Nutritional Values
Estimation for 1 candy (if you get 12 from the recipe): approximately 65-80 kcal, 2 g fat, 10 g carbohydrates, 1 g protein. Values are approximate and depend on the size of the balls, the chocolate used, and the amount of coconut.
Storage and Reheating
The candies store best in the refrigerator, in a sealed container, for up to 3 days. Reheating is not recommended. If left at room temperature for too long, they may soften. It’s better to serve them cold or at room temperature after taking them out of the fridge a little while before serving.