Instructions

1. In a large bowl combine the softened butter, coconut oil, pumpkin, stevia, cinnamon, and salt. Use a hand mixer to combine until smooth and creamy. Set the bowl in the fridge for 10-20 minutes to thicken and harden a little.
2. In the meantime chop up the chocolate bar and place it in a bowl. Microwave on medium power for 20-40 seconds until softened. Cover with plastic wrap or a plate and let it sit for 30 seconds. Then mix in the coconut oil and coconut cream and mix until smooth. If it becomes too thick, microwave in 10 second increments until it becomes fluid again.
3. If you don’t use a microwave you can heat the chocolate in a double boiler, which is actually the best way to do it, just more work.
4. Remove the pumpkin mix from the fridge. Prepare a plate or sheet pan with parchment paper on it. Use a small scoop or tablespoon to shape 12 little balls. Place them on the parchment paper as you go.
5. Then with a spoon drizzle the chocolate mix liberally over the pumpkin balls. Remember you can be super cool and do spider shapes. If that’s your thing.
6. Sprinkle the pepitas and salt all over.
7. Set in the freezer to harden at least 30 minutes.
8. Then break them apart (the chocolate will freeze together) and store in Tupperware in the freezer until ready to enjoy.
9. Tip: Set them out for 2-3 minutes before eating so they soften to the yummy creaminess.