Take pumpkin, pair it with chocolate and there's no doubt it's a winner.
In Japan they have just released Pumpkin Chocolate Fries at McDonalds. Sounds pretty gross BUT they clearly know that pumpkin and chocolate is a dream combination. With fries though? Doesn't sound great and I don't fancy buying a plane ticket to find out!
Now it's no secret I love pumpkin and finding new ways to sneak it into any recipe I can! Last Halloween I created a video on all the different things you can do with your pumpkin once Halloween is over.
Have a look at it here:
Indulge in this pumpkin chocolate bite recipe to bring a taste of autumn to your table!
How sweet are my little pumpkin moulds by the way? I got them from Amazon and they're just absolutely perfect for this recipe!
Makes around 12 mini bites
For the Pumpkin layer:
1 can of pumpkin puree (you can easily substitute this for one medium cooked sweet potato)
2 tbsp maple syrup
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
1/8 tsp clove
1/4 tsp vanilla extract
1 tbsp melted coconut oil
For the Chocolate Layer:
100g Green & Blacks Organic Chocolate (feel free to use whatever chocolate you fancy!)
1 tbsp coconut oil
Pinch of salt (I use himalayan salt)
1 tsp maple syrup
Mix all the ingredients together in a blender apart from the the chocolate layer ingredients. Fill this mixture 3/4 of the way up into each mould. Set them in the fridge. Whilst they are setting, melt the chocolate by placing it into a bowl over a heated saucepan and heat gently. Mix in the coconut oil, salt and maple syrup. Pour on top of each individual pumpkin mould to fill each mould. Place them in the freezer until hardened to set the chocolate.