Chocolate Pumpkin Pops
yields 20 pops
1 1/3 c. almond flour
1/2 c. pumpkin puree (not pumpkin pie filling)
1/4 c. honey (or agave nectar)
1 tsp. vanilla
1/2 tsp. all spice
1 1/4 c. dark chocolate chunks
1 1/2 tbsp. coconut oil
1 tsp. cacao powder (optional)
Lollipop sticks: You can find them at any party goods or craft store.
1. Line a baking sheet with parchment paper
2. Mix together almond flour and all spice in a medium-size bowl
3. Add pumpkin, honey and vanilla to almond mixture. Mix well.
4. Using a melon baller, or your hands, make small lollipop-size balls from the mixture.
5. Place balls on baking sheet lined with parchment paper and freeze for one to two hours. They’ll be firm, but manageable.
Just before you take the balls out of the freezer, get your chocolate sauce ready.
6. Double boil the chocolate and coconut oil.*
7. Remove chocolate from heat when it’s nearly completely melted.
8. Add in cacao powder.
9. Transfer melted chocolate to any tall glass. This will come in handy when dipping the pops.
10. Remove balls from freezer and insert sticks.
11. Immediately dip balls into chocolate sauce and replace on parchment paper to set.
If your kitchen is warm, it would be a good idea to keep these refrigerated as the chocolate can melt. If it’s cool enough (anything below 75 degrees or so), the pops should be fine left out.
*I like using coconut oil. It’s loaded with healthy medium-chain triglycerides that get converted to energy much quicker than just about any other fat. The bonus when it comes to baking or cooking is that it turns to solid at 76 degrees. This means your chocolate sauce will harden!