Pumpkin Spice Chocolate Bark

Well, folks, it’s almost that time of year! I know I’m in disbelief as well because we’re still soaking up every last moment of Summer here at my house too – BUT my social media feed is full of fall ideas and treats since the kids just went back to school, so it’s getting me in the mood!

This is a really fun idea that’s also EASY so you can make it with the kids and have some fun!

I love food “craft” ideas like this that allow you to enjoy some creativity (which is good for our brains and stress levels) while not being *too* much work!

Get in the kitchen and enjoy some family bonding time making pumpkin spice chocolate bark!

I love pumpkin. A lot. Maybe quite a bit more than most people in my family I buy canned pumpkin in bulk when I spot a GOOD sale, so I always have a lot of pumpkin in the pantry.

Pumpkin has many different uses, from creating savory meals to delicious desserts and even dog treats for my four pups.

When shopping for ingredients:

Many health food stores and Amazon carry apple juice-sweetened dried cranberries.

Most commercial dried cranberries contain a lot of added refined sugar so choose wisely and/or be aware of what you really want to use here.

Look for a higher percentage of cacao for the chocolate, and always read the ingredients.

There are always lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m often trying something different because the sales dictate my purchase.

I like to buy the highest quality I can find when it’s on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.

Use any dark chocolate of your choice: the higher cacao percentage = more health benefits.

There are SO MANY reasons to add pumpkin to your diet – it’s loaded with vitamins, minerals, and plant compounds that are good for you.

PLUS … it’s low in calories and tastes great.

Here are just a few of pumpkin’s benefits: it’s good for your vision and immune health, and it may even help reduce your risk of cancer!

Pumpkin also protects your heart, lungs, and kidneys, helps battle high blood pressure, and it’s good for your skin.

Eating pumpkin can keep us looking young thanks to beta-carotene that helps protect us from the sun’s wrinkle-causing UV rays = younger-looking skin.

REFERENCES

WebMD

Canned pumpkin puree can also be a great way to get your pumpkin in. Add it to your oatmeal, desserts, baked goods, chili, smoothies, and casseroles – and you can even make delicious pumpkin pancakes.

Just make sure you don’t accidentally pick up a can of pumpkin pie filling instead because they are two completely different things!

Pumpkin pie filling and pumpkin puree often sit in cans or cartons right next to each other on the grocery store shelf.

It can be easy to grab one, thinking it is the other because the two products look very similar.

However, they are VERY different products!

Pumpkin Puree (that can also be made at home very easily) should say ONLY Pumpkin on the ingredient label.

Pumpkin pie filling usually has many ingredients, one of which is SUGAR.

8 servings

Ingredients:

• 3 x 2.8oz bars dark chocolate, chopped

• 1/4 cup pure pumpkin puree

• 1/2 tsp pumpkin pie spice

• 3 Tbsps dried cranberries, coarsely chopped

• 2 Tbsps roasted pumpkin seeds (pepitas)

• 1 Tbsp sesame seeds

Instructions:

Line a small, rimmed sheet pan with parchment paper and set aside.

Place your chopped chocolate in a medium microwave-safe bowl. Melt the chocolate in 30-second increments, stirring in between, for about 2 minutes in total; Or just until fully melted. Alternatively, you can use a double boiler over the stove.

Once your chocolate is melted, pour it into the prepared sheet pan. Spread it out only slightly keeping it mostly in the center of your sheet pan as shown.

In a small bowl add the pumpkin puree and pumpkin spice then stir together well to combine.
Swirl your pumpkin puree mixture into the melted chocolate from the sheet pan, lightly spreading it as shown.

Sprinkle with cranberries, pumpkin seeds, and sesame seeds.
Refrigerate or freeze until fully set.

Break your pumpkin bark into pieces and serve immediately.
Store leftover pumpkin bark in a sealed container in your freezer for up to 2 months.
Enjoy!
Rachel

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