2tablespoonspumpkin puréeeither store-bought or make your own
65g(½ cup) pecan nuts, roughly chopped
65g(½ cup) dried cranberries
1teaspoonground cinnamon
40g(1oz) dark chocolate(ensure dairy-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place all ingredients apart from the chocolate in a bowl in any order and mix well until it forms a slightly sticky mixture that can be easily moulded into small bite-sized pieces – add a splash of water or milk (any kind) to help it stick together if necessary
Use two teaspoons (or your hands) to mould the mixture into 24 equal bite-sized pieces and place on a baking tray lined with greased baking paper
Bake in oven for around 15 minutes or until crisp and golden brown
If dipping in chocolate, first leave the bites to cool on the baking tray
When they are completely cool, melt the chocolate either in a bain-marie or the microwave and dip the bottom of each of the bites into the melted chocolate
Once dipped in chocolate, turn them upside down (on the same baking tray you used earlier) until the chocolate has hardened
Store in an air-tight container in the fridge for up to a few days