Recipe: Try these homemade Hallowe'en treats

Want to give tricks *and* treats this Hallowe’en? These Pumpkin & Red Berry Spider Truffles are cute to look at, sweet to eat and - though little ones won’t know it - packed with nutritional value too. Created for The Great British Porridge Co,. known for its all-natural, no-added-sugar, plant-based instant mixes, the recipe by Amy Lanza, aka @nourishing.Amy, takes its Red Berry & Pumpkin Seed Porridge as its base, adding dates, pumpkin puree, cashew butter, coconut flour, vanilla and seasonal spices.

Pumpkin and Red Berry Spider Truffles

Makes 16

Time: 20 minutes plus 40 minutes chilling

Ingredients:

Truffles:

100g Pumpkin and Red Berry Porridge Oats

150g pitted dates

60g pumpkin puree

50g cashew butter

1 tsp vanilla essence

½ tsp cinnamon

½ tsp mixed spice

20g coconut flour

A pinch of salt

Coating:

200g chocolate, melted

30g icing sugar

Googly eyes

Method:

1. Add the oats to a blender and blitz to a flour. Soak the dates in boiling water to soften them and drain.

2. Place the dates in a food processor with the pumpkin puree, cashew butter and vanilla essence and blend until really jammy. Now add in the blitzed oats, cinnamon, mixed spice, coconut flour and salt and blend to a smooth and sticky dough.

3. Divide the mix into 16 pieces and roll into balls. Place on a lined tray and into the fridge for 30 minutes to firm up.

4. Melt the chocolate and prepare the icing sugar glaze by stirring together the icing sugar with 1 tsp of water until thick.

5. Dip each truffle into the chocolate and place back on the tray. Spoon over some of the icing sugar on top and drag through with a toothpick to create a spider’s web. Add on the googly eyes and allow to set in the fridge for 10 minutes or until the chocolate has set.

* See and shop at thegreatbritishporridgeco.co.uk