What a terrible name. I’m as disappointed as you are. But not with the recipe. I was going for more of a bark recipes, but made it thick and into a candy that’s similar to fudge. But not exactly like fudge. I don’t know, maybe you’ll think it is. Either way, I dig it. And since Halloween was last night, I wanted some kind of chocolate. Obviously. So we made some gluten free pizzas by Against The Grain and I made these little chocolates to snack on while we watched Hocus Pocus and handed out candy. And I mean Laura handed out the candy. Halloween really isn’t my thing, nor are kids. So I stayed away from the door. But Laura is all into holidays, she decorates for every holiday. Including Halloween. There are fake spider webs everywhere right now. Do you know how annoying that sh*t is? More annoying than the sparkles that come off holiday decorations. The worst. It catches on everything, like real spider webs. But I support her because she’s real great, but I know that I will find it EVERYWHERE for at least a month. Again, the worst.
So if you’ve read my blog before, you know I’m not really into kids. They are just not my thing. Especially on Halloween. Mostly because most of the kids don’t say thank you when we stuff candy down their throat. That’s just impolite. The polite ones are awesome, but you just don’t know what you’re going to get when you open that front door. Anywho, when I was in California, I went to a trampoline gym a couple times. And every time I was about to jump backwards, a child would somehow be underneath me with frightened eyes. And as soon as I thought it would be a good time to jump, the child would try to commit suicide underneath my large feet. They are just always there at the wrong time. Sorry parents, it’s just the truth. I’m sure your children are great.
Did you know a woman handed out letters to obese children to give to their parents warning them about obesity? That’s intense. Sure to strike up some debate.
Being back in Colorado has been absolutely wonderful. Colorado is seriously the greatest place to live. It’s sunny, it’s friendly, and it’s home. I swear, the most friendly people live in Colorado. It’s weird going to other places where people don’t make eye contact or smile back at you. I don’t get that. Maybe I just saw the wrong people. Unlikely, but maybe. Either way, I missed Colorado. But sadly, I have to leave AGAIN tomorrow for 2 weeks. That’s cray cray. I’ve never been out of town for that long. But George from Civilized Caveman and I have to turn in our manuscript for The Paleo Kitchen before January 1st, so it’s crunch time. Finishing up recipes, doing an EFF ton of dishes, and writing all about paleo is what we will be doing for 2 weeks straight. I swear, after this cookbook is done, I will be trying every restaurant in Denver. I LOVE cooking, but doing the dishes for a greater part of my day just puts me in a bad mood.
Last night, I ate two peanut butter cups. Kirkland brand. I felt like ugly dog balls after. Worth it? Not sure. Probably not since it wasn’t even the real kind. Damnit Juli, no self control.
Chocolate Pumpkin Sunbutter Treats
- Yield: 8-12 1x
Ingredients
- 2 cup Enjoy Life Chocolate Chips (or dark chocolate brand of choice)
- 1/3 cup coconut milk
- 1/2 cup sunflower seed butter (or other seed or nut butter)
- 1/3 cup pumpkin puree
- 1/2 cup raw honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon powdered ginger
- pinch of salt, to top
Instructions
- Melt chocolate chips and coconut milk in microwave or in a double boiler until smooth.
- Line an 8×8 baking dish with parchment paper (for easy clean up and removal). Pour chocolate into the dish and smooth out.
- In a bowl, mix together sunbutter, pumpkin, honey, cinnamon, nutmeg, cloves, and ginger until smooth.
- Spoon sunbutter mixture on top of chocolate and use a knife to spread throughout the chocolate mixture. Just keep making pretty designs in it until it is well mixed. Top with a pinch of salt.
- Place in freezer and let freeze for 4+ hours. Use a large knife to cut into small pieces. Serve immediately. Store in freezer.
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Can I sub coconut milk out for 1% milk? Also thinking about using freshly ground natural butter. Thoughts?
I made this, subbed pumpkin seed butter so they are not as pretty, but they are like crack! I have to put them in the downstairs freezer so I don’t keep going back for another little piece.
Came out pretty taste. Not as pretty as yours! I think I may go a little lighter on the honey next time though…I could really taste it in mine and it overpowered the other flavors
I used two tablespoons of raw honey and coarse salt…because I love the crunch of coarse salt and it was wicked ridonKulous! So rich and so good, might last us two weeks. Love it. Tried to give it five stars but was acting funky.
Wow, these were just TOO sweet for me! I don’t eat a lot of sugar (mostly fruit) and that half cup of honey just is too much for me. For Paleo’ers like me who don’t regularly do sweets, I would suggest halving the honey or omitting it entirely (since there is plenty of sugar in the choco chips). Also the honey seems to be preventing my batch from hardening properly. The pumpkin mixture is super gooey and it’s sticking like glue to the parchment paper, even after 3 hours in the freezer. Maybe I should’ve swirled it into the chocolate layer a bit more.
I made this last night and it does taste amazing… but I think it might be a little sweet for me as well. I am going to try it again tonight with less honey. It was super easy to make though and I know our Thanksgiving crowd is going to enjoy these as well.
This recipe made me sad. Surely I had something to do with it but I believe this could be more of a “faux fudge” or a sunbutter bark but bars is a real stretch here. My sunbutter batter was a ball—nothing I could pour and or mix to make swirls. Mine is chocolate layer with sporadic sunbutter balls throughout. I will not make this again.
not sure why that happened. sorry Lindsay
These were a HUGE hit at Thanksgiving! They’ve been requested for Christmas! I used cashew butter because I happened to have some I’d caught on sale. Yum!
On thanksgiving day, i made these treats, apple tartlets, AND gingerbread eggnog pumpkin pie. Yep, all of them, but I froze most of it for their safety 😉
Instead of sunbutter, I used freshly made brazilnut butter(which is amazing), though I’m sure any nut butter would be just as good. Used 85% cacao chocolate bars from trader joes ($1.49 for a two-bar pack= awesome deal) and coconut cream (in a tetrapak so no bpas) from my neighborhood Asian market, local raw honey, organic pumpkin, organic spices. These small tweaks of attention to detail really make a dessert taste extra special. The chocolate layer is soo decadent.
Been having a small bar most nights as an after dinner treat and still losing weight. Will be making variations of this recipe as it is my new fave healthy treat. Thanks !!
I made these yesterday for Christmas, with some substitutions I thought I’d share! (made these last minute, and didn’t want to run to the store.)
Almond Butter
Canned Butternut Squash
Maple Syrup
End result: totally delicious, although the top layer got soft & mushy quickly after sitting out at room temperature. I think this is due to either the viscosity of the syrup, or maybe the squash was more watery than pumpkin. Regardless, I still consider it a delicious success!