April 21, 2015
What I love about this dessert is that there is minimal mess, no bake, and extra delicious.
Carefully melt your chocolate in the microwave or in a metal bowl over a simmering pot of water (bain marie.) Take chocolate off heat when melted and add coconut milk or cream. Combine well until creamy and smooth.
Place Cheerios or press bits of dough into the faces in the molds (eyes, nose & mouth) Carefully cover face with a few spoonfuls of chocolate ganache - each pumpkin should be filled about 1/3 with ganache.
Add a pinch of cinnamon, nutmeg, pumpkin pie spice or chai spice to your chocolate or dough mix.
If you don’t have Cheerios you can try grinding another unsweetened cereal in your food processor.
Instead of dark chocolate, use milk or white chocolate.
Instead of almond butter you can try peanut butter, sunflower seed butter, pecan butter, etc.
Add some extract to your chocolate for added flavor: peppermint, orange, coconut, etc.