This easy vegan Pumpkin Bark recipe is so simple and tasty! It is made with dark chocolate and spices, plus some nuts and dried fruit. It’s is a great way to use up a Halloween pumpkin – just whiz up the innards and flesh into a fragrant purée, or used canned pumpkin.
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.
Pumpkin Guts Recipe
This recipe is also good for using up the inside of a fresh Jack o Lantern pumpkin.
Just remove the seeds, then puree the raw stringy fresh pumpkin innards as well as any of the firm flesh that you can scrape from the inside.
You can then heat the pumpkin puree in a pan to reduce it and evaporate some of the water. Or you can use it as a raw puree. Both work!
If you’re looking for more recipes to use up the stringy insides of pumpkins, try my Pumpkin Cupcakes with Avocado Frosting!
You can also just use canned pumpkin (not the pumpkin pie filling, but the plain pumpkin puree).
Looking for more great Halloween recipes?
Easy Halloween Mummy Pies
Witch Finger Cookies
Get the Chocolate Pumpkin Bark Recipe
Did you make this recipe? Please let me know how it turned out for you!
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Chocolate Pumpkin Bark
- 2 tablespoons pumpkin puree tinned, or pureed raw pumpkin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon allspice
- 7 oz (200g)dark chocolate, broken into pieces
- 1/3 cup (50g) mixed dried fruit and nuts
- Line a cookie sheet with baking paper.
- If using fresh pumpkin, there is no need to cook it, just puree the raw stringy bits and/or the firm inner flesh with a hand held stick blender until smooth. Stir the spices into the pumpkin puree.
- Melt the chocolate in microwave, or a bowl of water over a saucepan of boiling water (bottom of bowl not touching the water). Stir in the spiced 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.