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White chocolate-coated pumpkin-spice bites

What better way to embrace the winter season than with white chocolate-coasted pumpkin-spice bites? Pop them in the fridge for an anytime snack.

MAKES 12 // COOKING TIME 2 hours

120 g pumpkin, chopped
¼ cup water
175 g Tennis or Nuttikrust biscuits
200 g white chocolate, chopped
2 tbsp cream cheese, softened
2 tbsp icing sugar
1 tbsp instant chai latte powder

1. Place pumpkin and water in a pot and boil for 10 minutes with the lid on. Remove the lid and leave to simmer until all the water has evaporated.
2. Purée cooked pumpkin with a hand blender. Press it through a sieve for a smoother purée.
3. Place the biscuits in a ziplock bag and use a rolling pin to crush until fine.
4. Melt 100 g chocolate in a double boiler.
5. Place the melted chocolate, pumpkin purée, crushed biscuits, cream cheese, icing sugar and chai latte powder in a bowl and mix well. Cover bowl with cling film and place in the fridge for 1 hour.
6. Roll the chilled mixture into balls (about 1 tbsp per ball) and place on a baking tray. Place in the freezer for at least 1 hour.
7. Melt remaining chocolate in a double boiler or the microwave.
8. Remove the pumpkin-spice balls from the freezer and dip them in the melted chocolate. Finish off with a sprinkle of crumbled biscuits or chai spice.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash //

For the ultimate pick-me-up snack, try our antioxidant-rich cauliflower and almond bliss balls.

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