Cranberry Pumpkin Spiced Meltaways
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~ raw, vegan, gluten-free ~
Looking for a quick, easy, delicious, nutritious treat to whip up for the Fall season celebration? Look no further… these Cranberry Pumpkin Spiced Meltaways will not let you down.
I like to make these up ahead of time and keep them stored in the freezer. That way when expected or unexpected guests show up… I have a wonderful treat to serve to our guests. You also have the option of dehydrating them or not. I usually don’t because I like the moistness.
One meltaway will provide 3-4 dainty bites and 2 manly bites. The perfect size to satisfy the sweet tooth without leaving you feeling guilty or sugared-out.
The key to creating a meltaway texture is all in the flour texture. I didn’t just toss whole almonds into the food processor. Instead, I used a fine ground almond flour that is made from almond pulp. I will provide a link down below on how to make that if you are uncertain.
If you are pressed for time or do not eat 100% raw, you can use store-bought flour. Do the best you can, where you are in this journey of healthier eating.
Coating these sweet treats in chocolate is an option, they have a wonderful, slightly sweet flavor without. In the past when I have shared these with others, most people have voted for the chocolate covered ones. For a little decor, I sprinkled raw coconut crystals on top. I hope you have fun with this treat and make sure to share them with loved ones. I would love to hear what you think down below in the comment section. Blessings, amie sue
Ingredients:
Yields 30 (1 Tbsp) cookies
Dry Ingredients:
Wet Ingredients:
- 1/4 cup (40 g) melted coconut oil
- 6 Tbsp (100 g) maple syrup
- 1/4 cup (40 g) fresh orange juice
- 1 Tbsp (7 g) vanilla extract
Optional ~ Decorating with Chocolate Ingredients:
Preparation:
- In the food processor fitted with the “S” blade, combine the: almond flour, shredded coconut, coconut flour, cinnamon, pumpkin spice, and salt. Pulse together making sure all the spices get mixed in well.
- If you don’t have pumpkin spice, you can make your own by mixing the following ingredients in a jar: Yields 1 tsp: 1/2 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground allspice or ground cloves, and 1/8 tsp ground nutmeg.
- If at all possible, use fine almond flour for the best mouth texture. They are called Meltaways for a reason. :)
- Add the coconut oil, maple syrup, orange juice, vanilla, and cranberries. Process until the batter starts to roll into a ball while spinning.
- To shape the cookies, I used my 2 tsp cookie scoop.
- Place the dough in the palm of your hand and with them cupped, roll the dough into a ball shape. If you roll it with flat hands you will egg up with an egg shape.
- Place the balls on the mesh sheet that comes with the dehydrator.
Dehydrating (optional):
- Dehydrate at 145 degrees (F) for 1 hour.
- This step is to only create a firmer outside and to warm them for eating (if desired, not required).
- If you don’t have a dehydrator, place cookies in an oven set to the “warm” setting, with the oven door cracked open, for about an hour.
- You are looking for your cookies to be dry on the outside, but still moist on the inside.
- Once cookies have cooled, place them in the fridge to chill and set before serving.
- Place cookies in the refrigerator for an hour to chill and set before serving. This will result in a soft, moist cookie, almost more like a cookie dough ball.
- Cookies with last, well-wrapped, in the refrigerator for up to 4 days. Or they can be stored in the freezer to extend that.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
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You can enjoy them as is… or take them to a whole new level by coating them in chocolate.
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Once dipped in chocolate, sprinkle raw coconut crystals on top.
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Enjoy bite after bite…
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Delish, nutritious, and easy to make.
© AmieSue.com
Tags: Dairy Free, Gluten Free, No Dehydration Required, Refined Sugar Free, Soy Free, sugar free, Vegan
Wow these look incredible. I am having a pre-Halloween get-together with friends soon and think I shall have to make these for my party table. What an excellent idea to pipe the chocolate into the mini muffin tray too. Thank you!
You are quick Andrea, I just released this post moments ago. hehe Make them! And enjoy!! :) amie sue
Hallo Amie-Sue.
Oh die sehen wieder sooo gut aus, die wären auch etwas für mich! Ich kann sie schon riechen und schmecken.
Denkst du ich kann auch die 2 EL Orangensaft gegen ca. 2 El selbstgemachtes Kürbismus austauschen, wenn die Masse dann zu trocken ist, gebe ich einfach noch etwas O-Saft dazu, das müsste doch gehen oder, was denken Sie?
Ich liebe Kürbis, am liebsten Sweet Mama, grüner Hokkaido, orangen Hokkaido und auch auch Blue Ballet Kürbise. Diese Sorten Kürbis könnte ich morgens, mittags, zwischendurch und abends essen! I love Kürbis.
Ich mag lieber die trockenen, mehligen Sorten, die Sorten die so wässrig, viel Wasser haben mag ich nicht.
Viele Grüße,
Jesse
Hi Amie-Sue.
Oh the look again sooo good that would be something for me! I can already smell and taste.
Do you think I can replace the 2 tablespoons orange juice to about 2 tablespoons homemade Kürbismus if the mixture is too dry, then I will give just a little orange juice to that would have to go yet, or what you think?
I love pumpkin, preferably Sweet Mama, Hokkaido green, orange Hokkaido pumpkins and even Blue Ballet. These varieties pumpkin I could morning, noon, and night eating in between! I love pumpkin.
I prefer the dry, floury varieties varieties so watery, have plenty of water I do not like.
Best regards,
Jesse
Morning Jesse :)
I LOVE pumpkin too. Hold on, I need to look up what Kürbismus is…. hmmm, can’t figure it out for sure… help me Jesse. hehe amie sue
Hi, I really love the sound of these but what is pumpkin spice and when do I put the choc in base? I presume this is before I refridgerate after they have been in the warm oven
Hi Karen,
Pumpkin spice is a combination of spices that you can find in your local grocery store. You can also use the following ingredients to make up a pumpkin spice…
Measure 1/2 teaspoon of cinnamon into a small bowl or cup.
Add 1/4 teaspoon of ground ginger.
Add 1/8 teaspoon of ground allspice or ground cloves.
Add 1/8 teaspoon of ground nutmeg.
Stir to blend.
Makes 1 teaspoon of pumpkin pie spice.
As far as the chocolate… I wouldn’t warm them once you put chocolate on or it will melt. If you use the chocolate, decorate them with it after you make the meltaways. If you want to create a firmer outside, dehydrate and then add the chocolate, store in the fridge.
Hallo Amie-Sue.
Oh sorry, mit Kürbismus meinte ich Kürbispüree.
Viele Grüße,
Jesse
Jesse….help lol I still don’t understand. :)
Ich versuche es nochmal, ich würde gerne bei den nasse Zutaten die 2 El Orangensaft gegen zwei 2 El Kürbispüree austauschen.
I try it again, I would like to share with the wet ingredients, the 2 tablespoons orange juice 2 tablespoons pumpkin puree against two.
Oh, you want to add pumpkin puree? That should just fine. Are you wanting the puree to replace the pumpkin spice? amie sue
Hallo Amie-Sue.
Wet Ingredients:
6 Tbsp organic Grade-A maple syrup
2 Tbsp fresh orange juice ” I wand 2 Tbsp pumpkin, pureed” Does that work?
1 Tbsp vanilla extract
1/4 cup melted coconut oil (added towards the very end)
1/2 cup finely chopped dried cranberries
Best regards,
Jesse
Hi Jesse, sure, go ahead and try adding the 2 Tbsp of puree. Taste test as you go. :) Have a great day, amie sue
Love the chocolate technique photos! This recipe looks similar to my raw doughnut hole recipe. Can’t wait to try yours!
Keep me posted Naomi if you try it :)