PUMPKIN SEASON.
Yes, I stereotypically love pumpkins and am not ashamed to admit it. Call me basic, call me mainstream – whatever. BRING ON THE PUMPKIN. Seriously. Bring it on. I had my first Starbucks Pumpkin Spice Latte of the season this weekend and it was better than ever (thanks to the addition of actual pumpkin… hmph).
Anyway – I’ve been making PUMPKIN SPICE COCONUT OIL CHOCOLATE and am officially obsessed. If you have not had my coconut oil chocolate, please stop reading this immediately, run to your kitchen, and whip up a batch. They are so easy and so delicious (and also pretty healthy to boot).
These are very similar to the original recipe, but I use a Special Dark cocoa + pumpkin spice (you can easily make your own) + almond butter (instead of peanut butter).
Hah! Blog photography problems. Moving on…
Pumpkin Spice Coconut Oil Chocolate
Ingredients (for 10 chocolates):
-
1/4 cup coconut oil
-
1/4 cup almond butter
-
1/4 cup chia seeds
-
1/2 cup dark cocoa powder
-
1 and 1/2 teaspoon pumpkin spice
-
1/2 tablespoon honey
Directions:
-
Set out 10 cupcake wrappers on a plate.
-
In a microwavable bowl, scoop in coconut oil and peanut butter. Microwave for 30 seconds or until coconut oil is melted. Mix well.
-
Mix in chia seeds, cocoa powder, and honey. Mix well.
-
Pour equal amount into the cupcake wrappers. Place plate in freezer. Cool until hard. Transfer to a sealed container and store in the freezer.
You know what I’m really looking forward to doing this year with the kiddos? Making Baby Hand Print Pumpkins! This is a totally fun DIY project if you have children.
(Baby Henry!)
You can read the complete instructions here, but you basically use a stencil of their handprints to make eyes for your pumpkins.
Other fun ways to EAT pumpkins:
Are you or aren’t you a pumpkin person?
Is it chocolate oil chocolate or coconut oil chocolate?