INGREDIENTS

• 2 tablespoons pumpkin puree
• 7 pitted Medjool dates
• 2 tablespoons full fat coconut milk (top part only)
• 1 cup Unsweetened Better Half
• 1/4th teaspoon pumpkin pie spice (or cinnamon) 
• 1 teaspoon vanilla extract
• 1/4th teaspoon salt
• 1/3rd cup cacao powder
• 1 tablespoon Coconut oil

METHOD

In a pot, melt coconut oil, cacao powder, salt, better half, coconut milk fat, and pumpkin pie spice until all incorporated.

In a blender, add your pumpkin spice chocolate mixture and add your pitted dates, vanilla extract and pumpkin puree - blend until smooth.

Pour into mini cups/bowls and store in the fridge for 4-5 hours. Remove and top with coconut whipped cream and cacao nibs (optional or eat just as in)!