Chocolate Pumpkin Candy
Healthy homemade chocolate leveled up with pumpkin pie spice is a super easy fall dessert idea. Whip up a batch of these pumpkin candies in 5 minutes and have them ready to feed your kids' sweet, chocolaty autumn cravings without refined sugar.
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Servings: 24 Candies
Calories: 23kcal
Equipment
Ingredients
- 20 g unsweetened baker's chocolate
- 42 g butter
- 42 g honey raw
- 1/8 tsp pumpkin pie spice
Instructions
- Place your candy mold on a small baking sheet to keep it on a flat surface during transfer.
- Add all ingredients to a small pot on the stove.
- Cook on low heat, stirring constantly until everything is melted and fully mixed.
- Turn off heat and spoon chocolate into pumpkin candy molds, filling each mold cup to the top.
- Place the baking sheet with the candy mold on it in the freezer for at least one hour.
- Once chocolates are hard, remove from candy mold and store in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Notes
- If you want to preserve more of the health benefits of the raw honey, you can add it into the chocolate mixture after turning off the heat. Stir thoroughly to ensure it mixes in evenly.
Nutrition
Serving: 3Candies | Calories: 23kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 11mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg
