The time has come! I LOVE summer and it truly is my favorite time of year but I really do look forward to fall and all the flavors that come along with it! I am a huge fan of pumpkin this time of year – like most people are and though I can have it any time of year, I do try and save pumpkin recipes for the fall season. It makes it that much more appreciated …much like having peppermint & chocolate combo’s during the winter months.
If you read my post last week, attached to the ‘Spaghetti Squash w/Pumpkin Meat Sauce’, you will know that pumpkin has so many great health benefits, other than the yummy flavors it possesses. I love adding it to savor foods but let’s be honest with ourselves – this time of year brings out all the love and good feels with family, friends AND sweet treats! Why not add some healthier options to your Thanksgiving table or to just have additional fun treat to have on hand when you’re craving a little bit o’sweetness.
I created a pumpkin whip that can be incorporated into 3 different types of treats. They are all made from the same base with a few simple additions or tweaks as you move along the recipe, you’ll end up with 3 different sweets!
Don’t let the recipe directions freak you out! It looks a little daunting …but I promise that they are simple and aren’t quite as long as what it may seem. They just happened to be written out for all 3 treats so it appears to be a long process and though there is a little bit of wait time while you set the chocolate in freezer to harden up, it goes by relatively quickly if you’re attempting to make all 3. If you choose to just make one or another, simply save the remaining pumpkin whip to make more another day, another recipe OR just use as a dip! It really is good to eat up with your favorite cookie, piece of chocolate or just a spoon! AND — fun idea: add a dollop to your cup of coffee for a healthier version of a pumpkin latte! 🙂
- Pumpkin Whip Filling
- 1 cup canned pumpkin
- 1/2 cup full fat coconut milk (shaken can)
- 2 tbsp cashew butter
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- Chocolate
- 2 - 8 oz bars of 85% Dark Chocolate
- 2 tbsp coconut oil
- ~or~
- 2 - 8 oz bars of 100% Dark Chocolate
- 2 tbsp coconut oil
- 3-4 tbsp coconut sugar
- Pecan Topping
- 1 cup pecans, chopped into small bits
- 2 tbsp pumpkin whip filling
- 1 tsp coconut oil
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- Combine all ingredients in medium size bowl with whisk or hand held mixer. Set in fridge to thicken up a bit while melting chocolate.
- Microwave chocolate and coconut oil in a microwave save bowl in 20 second increments-stirring after each increment until fully melted. It takes about 1 minute.
- If using coconut sugar, stir that in now.
- Line a muffin tin with parchment cupcake liners and cover bottom of parchment liner with melted chocolate using 1 tsp as the guideline. Put into freezer for 10 minutes to harden up.
- When chocolate has hardened, use a small scooper (melon ball size) to scoop out pumpkin whip filling and place a dollop in middle of chocolate lined papers. Using clean fingers or back of spoon, lightly push down pumpkin filling to flatten BUT don't go to edges as the chocolate will need room to surround pumpkin filling.
- Using the teaspoon, spoon out enough melted chocolate to cover the pumpkin filling. This will cover about 6 muffin tins.
- Flatten out the rest of the pumpkin filling that hasn't been topped with chocolate, to reach the edges of liner.
- Place into freezer for 10-15 minutes.
- While in freezer, make up the Pecan Topping by mixing it all up in a bowl. (Microwave for 15 seconds to soften up if needed ...you will be "spreading" this onto the pumpkin filing in next step).
- Take muffin tin out or freezer and place about 1 tbsp of pecan topping on each pumpkin whip filling - smooth as needed with fingers or back of spoon to fill in and snuggle up to edges. Freeze for one hour! Keep stored in refrigerator.
- You will have extra - so see below!
- 2 tbsp coconut flour
- 2 tbsp coconut oil
- 1/4 cup flax seed meal
- 1/2 tsp pumpkin pie spice
- Mix all together! On a parchment lined baking sheet, use the small scooper to place "balls" onto sheet. Makes 12. Set in fridge to harden up (about 1-2 hrs).
