If you’ve read our last post, you know that I’m not the biggest fan of transitioning into the coming colder seasons. I do find the changing colors of the leaves quite stunning, but the whole bundling up thing is not a fav. Luckily, we’re currently enjoying a late indian summer in Portugal at the moment (yay for beach weather at the end of October).
But for the sake of gratitude and general well being I have made a point to try my best to find joy in everyday bundling and the smallest moments of everyday life. Smiling when holding a warm cup of tea or getting cosy on the couch with a wool blanket. Plus, fall means pumpkin season and being a huge pumpkin spice everything, I’m sold! It’s the little things that make life so special.
On that note, how about a hard dark chocolate shell and a melting center of pumpkin spice puree sound to you? It’s a heathy fall twist on the classic Reese’s Pieces that I’m sure you’re gonna love! Halloween is just a few days away and this would make a great treat to prepare for your little ones (and big ones too).
Buon appetito!
- 3 tbsp coconut oil
- 200 g dark chocolate (I used 85%)
- ⅓ cup pumpkin puree
- ¼ cup tahini (or a nut butter of your preference)
- 2 tbsp Xylitol (or alternative sugar of choice)
- 1 tsp pumpkin pie spice
- Small pinch of high quality sea salt (I used Maldon salt)
- In a double boiler (or a ceramic or stainless steel bowl placed over a pot with simmering water) melt the chocolate and coconut oil.
- Remove from heat and let cool slightly.
- Pour a small spoonful of the chocolate sauce in 20 mini muffin cups, just to cover the bottom.
- Place cups in the freezer to set for 5-10 minutes.
- In a small bowl, mix together the pumpkin puree, tahini, xylitol and the pumpkin pie spice.
- Place about a teaspoon of pumpkin mixture in each chocolate cup.
- Pour the chocolate sauce to cover the pumpkin mixture and fill the chocolate cup to the top.
- Sprinkle with sea salt and place in the freezer to set for at least 30 minutes (or more as needed).
1 Comment
YES, please!!!