Place all ingredients in your blender and blend until smooth. Pour into a glass
No Pumpkin Pie Spice: Use cinnamon instead.
Toppings: Sprinkle with extra cinnamon or pumpkin spice if desired, and top with raw pumpkin seeds if you like some crunch.
Warm it Up: To serve this warm, whisk together the almond milk, pureed pumpkin, and vanilla in a small sauce pan over medium heat and bring to a gentle simmer before adding it to the blender with the remaining ingredients.
In a medium bowl, add 1/4 of the coconut milk mixture and then sprinkle the
gelatin on top. Let it sit for 2 to 3 minutes. Do not mix.
In a small pot over medium-low heat, add the remaining coconut milk and
honey. Whisk to combine. Allow it to heat through for 2 to 3 minutes or until
warm. Do not let it boil.
Add the warm coconut milk to the gelatin mix and use a whisk to mix as you
pour. Add the vanilla and sea salt and stir to combine.
Place a sieve over the top of your jars and pour the mixture into the jars through
the sieve. This will ensure there are no clumps of gelatin remaining. Store the
jars in the fridge for two hours to set. Serve with berries and enjoy!
Leftovers: Refrigerate in an airtight container for up to five days.
No Honey: Use maple syrup or another sweetener of your choice.
Mix the coconut oil into the cocoa powder, 1 Tablespoon at a time. Scrape down the sides and bottom of the bowl periodically to make sure it all gets incorporated.
Stir in the sweetener, vanilla, and salt.
Divide between two lightly greased mini loaf pans or a lightly greased chocolate mold
Allow it to set at room temperature for 30 minutes, then transfer to the fridge to set completely.
Store in the fridge until you're ready to eat it. This gets a little mess if kept at room temperature.
I highly recommend using granulated stevia which has a finer grain. If you would like to use raw or coconut sugar, you may want to grind it to a finer consistency in a coffee/spice grinder or mini food processor so that your chocolate doesn't end up gritty.
You can replace the granulated sweetener with 6-8 drops (or to taste) liquid stevia.
Or you can use the 1/4 cup sweetener that the recipe calls for, plus 1-3 drops liquid stevia (to taste), for slightly sweeter chocolate.
You can replace the coconut oil with cacao butter (1/4 cup or about 1.6 ounces by weight) if you prefer, or cannot eat coconut. Either way, the chocolate needs to stay refrigerated as it will be very soft at room temperature.
Yield: 2x6” bars or about 9-10 mini chocolate bites