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!
The original recipe comes from www.damyhealth.com, but I had to adapt it based on what we could buy here.
See below the recipe for nut free and vegan variations.
- 1/2 Cup Natural Almond 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 the food processor (helps if the pumpkin is still warm) and process until the mix is smooth, stopping to scrape down the sides.
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.
For a nut free option, you just replace the almond butter with equal quantities of Sunflower Seed Butter.
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 🙂