Ingredients

The following ingredients have 6 Servings
  • 1 cup (250g) pumpkin puree
  • 1/2-2/3 cup water
  • 8-10 pitted (160g) medjool dates
  • 1 tbsp pumpkin pie spice
  • Pinch of salt
  • 3/4 cup (85g) coconut flour
  • 1 cup (170g) chocolate chips

Instruction

  • In a high speed blender combine the pumpkin, dates, water, spice, and salt.
  • Blend on high until smooth, adding more water slowly as necessary to blend until you have a thick paste.
  • Transfer to a mixing bowl and add the coconut flour. Mix to form a ball of dough
  • Shape the dough into a rectangle approximately 3/4 inch thick.
  • Freeze for at least 2 hours until firm.
  • Melt the chocolate chips. (Optionally add 1-2 tablespoons of coconut oil for a thinner smoother coating.)
  • Remove the dough from the freezer and slice into 12 rectangles.
  • Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
  • Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.