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It’s time to start getting into the holiday food vibes, my friends. These little bites are Christmas in edible form — sweet pumpkin, sage, pecan, warming spices chocolate… what more can you ask for?

Pecan Sage Crumble 
(these need to be made first)

  • 125g ( 1 cup ) pecans, soaked 8 hours, rinsed and strained
  • 5g ( ½  tbsp ) chia seed powder
  • 8 drops vanilla Medicine Flower Extract or ½ tsp vanilla extract
  • Pinch sea salt
  • 10g ( 1 tbsp ) coconut flour
  • 50g ( ¼ cup ) maple syrup
  • 25g ( 2 tbsp ) coconut sugar, powdered  
  • 2 drops sage essential oil
  • 1 tbsp fresh sage, julienne
  1. Pulse the pecans in a food processor to break down to a granola like consistency. We want it textured like granola.
  2. Combine all ingredients in a mixing bowl.
  3. Transfer the mix to a teflex sheet by spreading the mix out roughly. Dry for 10 hours at 115f, flip off teflex to mesh and dry additional 10 hours or until crisp. 
  4. Allow to cool and then store in an airtight container for several months.
  5. When using in this recipe, bash in a mortar and pestle a little bit to break down to an even texture.

Candied Pumpkin

  • 150g ( 1 ¼ cups ) sweet delica, red kuri or turks turban pumpkins all work well
  • Pinch sea salt
  • 50g ( ¼ cup ) coconut sugar
  • 25g ( 1 ¼ tbsp ) maple syrup
  1.  Peel the pumpkin and cut into long thin strips.
  2. In a bowl, mix all ingredients together.
  3. Transfer to a teflex lined dehydrator tray and dry for 8-10 hours at 115f.
  4. Mix the pumpkin around as it dehydrates, every 2 hours or so, to be sure none dry out too much and stay in the sugar syrup.
  5. Once they are soft and a little candied looking, remove from dehydrator and use in the caramel.

Candied Pumpkin Caramel

  • 75g ( ⅓ cup ) coconut oil, melted
  • 75g ( ⅓ cup + 1 tbsp ) cacao butter, melted
  • 80-100g ( ¾ – 1 cup ) candied pumpkin
  • 30g ( ¼ cup ) lucuma powder
  • 75g ( ½ cup ) xylitol
  • 75g  ( ⅓ cup ) coconut sugar
  • 1 tsp cinnamon
  • ¼ tsp cardamom powder
  • ⅛ tsp nutmeg, freshly grated
  • ½ tsp ginger powder
  • ⅛ tsp clove powder
  • 2 tbsp rum 
  • 75g ( ½ cup ) warm non dairy milk of your choice
  1. In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
  2. With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
  3. Pour the mix into a silicone mould of your choice, I used this one and I filled them 1/2 way.
  4. Pop into the freezer to set up a little while you make the ganache and prep the pecans.

Cardamom Ganache

  • 100g ( 3.5 oz ) cacao paste
  • 40g ( 2 tbsp ) coconut oil
  • 40g ( 2 tbsp ) maple
  • 2 drops cardamom essential oil
  1. Melt the cacao paste and coconut oil over a double boiler.
  2. Remove from the heat and whisk in the remaining ingredients.
  3. Once the pumpkin fudge is set in the mould, fill the cavities 1/4 way further with this ganache and then sprinkle a generous spoonful of the pecan crumble on top. Press them down into the ganache a little bit.
  4. Pop the mould into the freezer to set, about 20 mins.
  5. Once firm, store in the freezer in an airtight container until you’re ready to enrobe them.

Chocolate Coating
make this once the squares are set and ready to dip

  • 200g  ( 7 oz ) cacao paste
  • 80g ( 1/2 cup ) coconut oil
  • 80g ( 1/3 cup ) maple or honey
  • 80g ( 1/3 cup ) pecan crumble ( from above )
  • Pinch salt


  • Melt the cacao paste and coconut oil over a double boiler.
  • Remove from the heat and whisk in the remaining ingredients.
  • Pop the squares out of the container and arrange on a tray lined with greaseproof paper.
  • Pick one up and drop into the bowl of prepared chocolate, remove using a fork and drag along the edge of the bowl to remove pecans on the bottom. Otherwise the squares won’t sit straight.
  • Continue until all squares are enrobed and then pop back in the freezer to set.
  • Best eaten within 5 days when stored in fridge. In the freezer they’ll keep several months.

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