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Yes, pumpkin and chocolate makes a wonderful pair! My biggest weakness is chocolate, does that surprise anyone? Make a batch of these Pumpkin Chocolate Bars, eat a ton few in the name of “taste testing” and then just because you’re a lovely person share the rest for Halloween.

This chocolate bar recipe is completely customizable, you can add :
nut butter, nuts like pecans or walnuts, raisins, shredded carrots, chocolate chips, cacao nibs …..

Experiment with the amounts, adding a little bit at a time until you’re happy with the taste and texture. There all sorts of ways you can make these bars look more fun and attractive for the kids. I just used some melted chocolate but you can use melted white chocolate and draw spiders, spooky things or whatever the inner artist in you tells you to do.

Recipe makes 12
Ingredients:
2 cup raw pumpkin, chopped
1 cup shredded coconut
1 tbsp coconut nectar, or date puree
1/2 tsp pumpkin pie spice

Place all the ingredients (except coconut) in a food processor and process until smooth. Add the shredded coconut and process until well combined. Fill your silicone chocolate mold and place in the freezer to set about an hour. Once they set enough dip in melted chocolate. Place back in the freezer to set. Store in the fridge.

Chocolate coating
Ingredients:
1/4 cup coconut oil, melted
1/2 cup cacao butter, melted
3/4 cup raw cacao powder
2 tbsp coconut nectar, coconut palm sugar, or
your preferred sweetener to taste

Process :
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it’s liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut palm sugar or nectar and keep stirring the mixture until starts to thicken.

Enjoy!

Homemade Pumpkin Chocolate Bars

 

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Prep time

15 mins

Total time

15 mins

 

Author: Deviliciously Raw

Recipe type: Chocolate

Cuisine: Raw, Vegan

Serves: 12

Ingredients

• 2 cup raw pumpkin, chopped
• 1 cup shredded coconut
• 1 tbsp coconut nectar, or date puree
• ½ tsp pumpkin pie spice

Instructions

1. Place all the ingredients (except coconut) in a food processor and process until smooth. Add the shredded coconut and process until well combined. Fill your silicone chocolate mold and place in the freezer to set about an hour. Once they set enough dip in melted chocolate. Place back in the freezer to set. Store in the fridge.

Notes

Chocolate coating

1/4 cup coconut oil, melted
1/2 cup cacao butter, melted
3/4 cup raw cacao powder
2 tbsp coconut nectar, coconut palm sugar, or
your preferred sweetener to taste

Process :
Cut cacao butter into small pieces. Heat a pot of water until it reaches 55 degrees Celsius. Put cacao butter and coconut oil in a smaller metal bowl and place that bowl pour into your pot of hot water. Melt until it’s liquid, once melted add cacao powder and slowly whisk together until smooth. Add coconut palm sugar or nectar and keep stirring the mixture until starts to thicken.

3.5.3208

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