ok – this is hands down the best dessert I have made to date!  If you are after a very simple but decadent, chocolatey dessert that is allergy friendly and quite healthy – then this one is for you!

• 1/2 Cup Sunflower seed Butter
• 1/2 Cup tasteless Coconut Oil (Room Temperature)
• 1/2 Cup Cocoa
• 1/2 Cup Pumpkin Puree
• 1/3 Cup honey/maple syrup

Place all ingredients into your processor (helps if the pumpkin is still warm) and process until the mix is smooth, stopping to scrape down the sides. In a Thermal Cooker, start on Speed 5 for 20 seconds, scrape down the sides and then process again, working up to speed 7 until mixture is very smooth).

Pour in a greased 8×8 tin, cover in glad wrap and freeze for about 4 hours.

Cuts into about 16-20 pieces and needs to be stored in the freezer.

This was  a MASSIVE hit in my house and I have to confess that it didn’t last very long! They are already requesting another batch

Hope you enjoy it as much as we did 🙂