Chocolate Autumn Harvest Pumpkin Gems (raw, GF, vegan)
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For this fun recipe I used the Freshware 18-Cavity Mini Savarin and Donut Silicone Mold . I love it. It is flexible enough to pop the raw donuts out with ease, yet it isn’t so flimsy that it flops all over. It isn’t necessary to have this mold in order to make this recipe or to make donut shapes. To make the donut shapes by hand, roll the dough into a ball in the palm of your hands, place it on the cutting board and flatten it with your palm. Then either with your finger or with an apple corer, create a hole or indentation in the center.
You will see in the photos below that I had a lot of fun decorating them in various way. I didn’t have this planned out, it happened this way only because I had little bits and pieces of ingredients floating around in my pantry. This seemed like a fun and creative way to use them up. I failed to get an accurate quantity that this recipe will yield. The reason being is that I made all kinds of things from this recipe base. I made little donuts, I made bars, I made waffles, I apologize. The passion that I have for working in the kitchen sometimes overrides logic and when one loses logic, one forgets to get document what the recipe will yield. Next time I make it, I will be sure to gather this information. (I hope)
- 2 cups buckwheat, soaked for 2 hours
- 2 cups rolled, gluten-free oats, soaked and dehydrated
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1 tsp sea salt
- 3/4 cup pumpkin puree
- 1/2 cup water
- 1/3 cup maple syrup
- 1/2 tsp liquid stevia
Add in at the end:
- 1 cup chopped pecans, soaked
- 1/2 cup dried raisins or goji berries
- 1/2 cup shredded coconut
Decorating with Chocolate Ingredients:
- Combine; buckwheat, oats, pumpkin spice, cinnamon, salt and mix until everything is well coated.
- In a food processor, fitted with the “S” blade, combine; buckwheat, oats, pumpkin spice, cinnamon, salt and process until everything is broken down into a powdery form.
- Add pumpkin puree, water, maple syrup and liquid stevia. Process until smooth and creamy. Transfer to a medium-sized bowl.
- Hand mix in pecans, raisins, and coconut.
- Press the batter into the silicone mini donut mold. Fill to the top of each cavity and level it off. It helps to wet your fingers throughout the process.
- Place the mold in the freezer for 30+ minutes. Once firm, carefully pop them out and place them on the mesh sheet that comes with the dehydrator.
- Dehydrate at 105 degrees for 16 hours or until it reaches the desired dryness.
- Remove from dehydrator and allow to cool. Decorate as desired.
- Shelf life: I have kept this little donuts in the fridge for 3 weeks and they are still good! I also have some in the freezer waiting to be decorated.
How to make raw pumpkin puree:
- Start with a sugar pie pumpkin. Wash and dry it.
- Place the pumpkin on a cutting board on its side. Carefully cut off the top and bottom, leaving a flat surface.
- With a potato peeler, remove the skin. I used to use a knife but I found I wasted more of the “flesh” with that technique.
- Cut the pumpkin in half and scoop out the seeds with your hands. Place the seeds in a small bowl for later. You can dehydrate them for a delicious snack!
- Now cut the pumpkin flesh into small chunks.
- In the food processor, fitted with the “S” blade, process the pumpkin chunks until it is broken down nice and small. I take it one step further but it is optional.
- I transfer the puree into my high-speed blender and pulverize it until it is VERY smooth. I am all about mouth-feel. You will have to stop the blender from time to time to scrap down the sides.
- That’s it, very easy!
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how:
Ingredients: yields 8 teaspoons of Pumpkin Spice
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp Allspice
- 1 tsp nutmeg
- Mix ingredients in a bowl.
- Store in an airtight container.