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- 11 Oct 2012
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The early hours of the morning should not be mixed with any recipe involving chocolate and certainly not one which sounds as good as this one does! And I have found a very dangerous website, one that contains lots and lots of desserts which can easily be made vegan. This is from there.
www.healthysweeteats.com/dark-chocolate-coated-pumpkin-spice-candy-cups/

Ingredients
NOTES
To keep this vegan, make sure your dark chocolate is dairy free. Not all is, sadly.
www.healthysweeteats.com/dark-chocolate-coated-pumpkin-spice-candy-cups/

Ingredients
- 1/2 cup (112 g) coconut butter,
- 6 tablespoons (92 g) pumpkin puree
- 2 tablespoons honey/sweetener of choice
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 1 pinch sea salt
- 115 g (about 2/3 cup chopped) good quality dark chocolate, coarsely chopped
- Line a regular-sized muffin tray with 9 paper liners.
- Melt the coconut butter,
- Stir together all ingredients except the chocolate, and divide this mixture between the 9 lined muffin wells, pressing it down to even it out.
- Melt the chocolate in a microwave or double boiler, and spoon it on top of each piece of candy.
- Gently tap the tray down to even out the chocolate.
- Let it sit until the chocolate is cooled to room temperature, and then refrigerate the candy to chill.
- Once fully chilled, remove the candy from the tray and store it layered in a covered container in the fridge for up to 1 week.
NOTES
To keep this vegan, make sure your dark chocolate is dairy free. Not all is, sadly.