Pumpkin Spice Chocolate Bark
I have always loved chocolate bark. Not only it is delicious it is easy to make if you have dark chocolate on hand. I thought I would make a festive pumpkin spice variation since it is that time of the year! For the pumpkin swirl I used a coconut base sweetened with maple syrup and made aromatic with pumpkin spices and it is perfect with the rich dark chocolate! There is actually no dairy or refined sugar in this, so it is healthier than traditional candy. If you are not into commercial Halloween candy, this is for you! Plus, it is something that is good to make for Thanksgiving as well, if you need an easy dessert.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Before you begin, make sure all ingredients are at room temperature or warmer.
- Whisk together the coconut butter and oil, pumpkin, maple syrup, vanilla, spices, and sea salt until smooth. Set aside.
- Melt the dark chocolate in the top of a double boiler until just melted, then pour out onto a sheet of foil or parchment.
- Drop the pumpkin mixture over it by the tsp randomly, then swirl with a knife. Place in the freezer and let harden until firm (about 30 minutes).
- Break into pieces and store in the refrigerator in an airtight container up to a few weeks.
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- Allergen Friendly
- Heart Healthy