This easy vegan recipe for Pumpkin and Spice Dark Chocolate Bark is a great way to use up a Halloween pumpkin – just whiz up the innards and flesh into a fragrant purée.
Chocolate bark is such an easy treat to make, and adding pureed pumpkin gives it a lovely new dimension along with loads of warming spices. If you haven’t got pumpkin, any squash, such as butternut, would work just fine.
This bark would make a lovely, simple-to-make gift and is something that the kids can help with – if you can convince them to wait until it sets to taste it!
I fobbed my son off with a large bunch of kale to play with instead of eating the chocolate. Oddly, it worked. He used it like an umbrella and then hid plastic snakes in it, while his little sister took nibbles. Vegetables: good for dinner, dessert and, it would seem, playtime. Three-year-olds are strange creatures.
- 2 tablespoons pumpkin puree (tinned, or pureed raw pumpkin)
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- 200g (7oz)dark chocolate, broken into pieces
- 50g (1/3 cup) mixed dried fruit and nuts
- Line a baking tray or cookie sheet with baking parchment paper.
- If using fresh pumpkin, there is no need to cook it, just puree the raw stringy bits and/or flesh with a hand held stick blender until smooth. Stir the spices into the pumpkin puree.
- In a double boiler, microwave, or a bowl of water over a saucepan of boiling water (bottom of bowl not touching the water), melt the chocolate. Stir in the pumpkin.
- Spread the chocolate thickly over the parchment paper and sprinkle the dried fruit and nuts onto it. Set aside and allow to harden for a few hours. Break or cut into pieces and serve at room temperature.
If you’re looking for more recipes to use up the stringy insides of pumpkins, try my Pumpkin Cupcakes with Avocado Frosting!