- low in calories, yet super high in nutrients- we call it a nutrient dense food!
- high in antioxidants like alpha and beta carotene (can help support immune function, vision health, and slow aging)
- a good source of magnesium
Pumpkin Chocolate Popsicle Recipe
First we mixed up our ingredients. We used:
- Coconut Milk (full recipe below)
- Pumpkin puree
- Pumpkin pie spice
- and honey
Then, we poured the mix into popsicle molds. We let freeze for several hours, or overnight. We did try to freeze a few of the popsicles in stages, so we could put a “layer” of chocolate in the middle, but our layering wasn’t that effective. It was much easier to just drizzle some melted chocolate on after the fact.
We took our popsicles out of the mold, and laid them on some parchment paper. Then, with melted chocolate, I let the kids drizzle it over the pops. They got a little crazy with it!
Then, we re-froze the popsicles, just for a few minutes. The chocolate sets up super fast on a cold surface, so it practically was ready right away, but we returned to the freezer just until we were ready to eat them for our dessert.
- 2 cup coconut milk, unsweetened
- 1 cup pumpkin, canned
- 2 tablespoon honey
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips, dark
- Blend coconut milk, pumpkin, and honey in a blender.
- Pour into popsicle molds.
- Once frozen, remove from mold and arrange on parchment paper. Melt chocolate and drizzle on popsicles.
- Return to freezer to harden the chocolate.