Pumpkin seed spumoni recipe

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  • Yield: 24 (¼-inch) thick cookies


Turmeric, Hibiscus, and Spirulina Frosting
  • ½ cup coconut oil, solid
  • ½ cup raw honey, liquid, or coconut nectar
  • Pinch of Himalayan salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon hibiscus powder
  • 1 tablespoon spirulina powder
Spumoni Cookies
  • ⅓ cup dates, pitted
  • ½ cup plus 2 tablespoons
  • Austrian pumpkin seeds, or regular pumpkin seeds
  • ¾ cup coconut flakes, macaroon-cut or fine-cut
  • Few pinches of nutmeg
  • Few pinches of cinnamon
  • Few pinches of sea salt
How to Make It
  1. First, make the three frostings. Blend the coconut oil, honey, and salt in a bowl with a spoon, mixing until fluffy and there are no lumps.
  2. Divide the frosting into three bowls, and add one of the three powders (turmeric, hibiscus, and spirulina) to each bowl. Mix by hand, until incorporated evenly.
  3. Chill the frostings for 30 minutes or longer.
  4. In a food processor, mix all the Spumoni Cookies ingredients, except 2 tablespoons pumpkin seeds, into a fine crumble.
  5. Add 2 tablespoons of each frosting to the food processor, and pulse a few times.
  6. Add 2 tablespoons pumpkin seeds to the food processor, and pulse a few times until incorporated.
  7. Roll the Spumoni Cookies dough into 1-inch balls. Or, for cookies, line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
  8. Chill for about 1 hour, then remove from parchment paper, place on a cutting board, and cut into squares. Store chilled.

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