My guess is by now you have most likely been inundated with sweet treats wherever you go. Fun sized candy bars are popping out from every which way, things riddled with sugar and all kinds of genetically modified ingredients. It's hard to resist the temptation, isn't it? Especially because those little wrapped pieces of candy and goodies seem so harmless. In reality, they don't do us any favors. Believe it or not, they really don't even satisfy those sweet treat cravings. Why do you think that is?
Left: Before freezing, Right: after freezing
Probably the biggest reason for this is they are empty calorie treats offering no nutritional value, therefore, never really providing any satisfaction. Which means we just keep grabbing more because that sense of gratification never arrives. Instead, all we get is an upset tummy and a messed up digestive tract.
The solution: make your own healthy goodies at home. This pumpkin chocolate bark is no joke! Completely healthy and satisfying, you can eat this with no regrets and actually feel like you ate something substantial. You guys are going to love this! It is coconut oil and raw cacao powder based which is a powerful duo of nutrients and healthy fats. Add in the roasted nuts, seeds, and coconut, oh my goodness, you have yourself quite a treat!
3/4 cup coconut oil, melted
3/4 cup raw cacao powder (carob powder works too)
1/4 cup pure maple syrup
1/4 cup pumpkin purée
1 & 1/2 tsp pumpkin pie spice
pinch of sea salt
For Roasting The Nuts, Seeds, and Coconut:
1/2 cup pumpkin seeds
1/2 cup pecans, chopped
1/4 cup coconut chips (or flakes)
1 Tbs coconut oil
1 Tbs maple syrup
1 tsp pumpkin pie spice
1. I recommend toasting the nuts, seeds, and coconut. To do this, preheat your oven to 375°F. Place the nuts, coconut, and seeds mixture in a bowl. Drizzle with 1 tablespoon of coconut oil, 1 tablespoon of maple syrup, and 1 teaspoon of pumpkin pie spice. Mix well and pour the mixture onto a parchment lined baking sheet. Bake for about 15 minutes, stirring frequently. Remove from the oven and set aside.
2. Melt the 3/4 cup coconut oil over low heat in a small saucepan. Once it's melted, pour it into a medium bowl. Then add the cacao powder and maple syrup. Whisk to combine thoroughly.
3. Then add the pumpkin purée, pumpkin pie spice, and sea salt. Mix until smooth.
4. Pour in half of the nuts, seeds, and coconut. Stir well and spread the mixture on a parchment lined baking sheet or 9x9 inch pan. Top the chocolate with the remaining nuts, seeds, and coconut.
5. Place the baking sheet in your freezer for about 1 hour. Once the bark is firm, chop it into various shapes and sizes. Store the bark in your refrigerator or freezer.