Although I am normally not a fan of bonbons (too many different weird substances ..)
But these are really tasty and yet nutritious with almost only natural ingredients.
First you make the inside:
-Cut a pumpkin in half, brush with a little coconut oil and put in the oven for 45 minutes.
-Remove from the oven, remove the pulp & seeds.
-Put the cooked flesh in a bowl and mash finely.
-Drain over a colander and cool further.
Meanwhile you make the bottom: Place 100 grams of coconut grater, 8 dates and a tablespoon of coconut oil in a food processor and grind into a crumbly substance.
Use a (square) baking dish of + -30x30 cm, lined with baking paper.
Pour the coconut date filling on top and flatten with your hands.
Put it in the freezer for at least an hour.
Make the filling of the pumpkin puree (use 250 grams pumpkin puree)
75 grams of mixed nuts,
4 tablespoons of tahini,
2 tablespoons of maple syrup,
1/2 tsp. Cinnamon,
1/2 tsp. Sea salt,
1/2 tsp. Ginger powder
some ground cloves to taste (I did 1/4 tsp.)
Mix this in a food processor, remove the bottom from the freezer and spread the pumpkin gunk on the bottom.
Put it in the freezer for at least one night.
The next day, take out of the freezer and cut into rectangular or square strips.
Melt some chocolate from an 85% and 70% cocoa bar.
Let it melt in a pan over very low heat.
Now dip the filling carefully in the layer of chocolate and drain on baking paper and put these chocolate cubes back in the freezer.
This way you always have a fresh stock of responsible chocolates at home!
If you let them defreeze for 15 minutes, they are perfect: a bit soft but still with a bite ;)