This bar has a rich chocolate flavor with hints of pumpkin pie spice and a slight crunch from the pepitas. It’s made with cacao powder. If you aren’t used to the flavor, it can be a little bitter, but just like wine, cacao has fruity notes, so take the time to really taste the cacao. When cooking the maple syrup and coconut oil, note that this isn’t a project to walk away from and remember that this mixture is very hot! You can flavor the bar how you like and swap out the pepitas for almonds, walnuts, or hemp hearts.
SWW Pumpkin Spice Cacao Bar
MAKES ABOUT 27 SMALL CHOCOLATE SQUARES
1/4 cup pepitas
1/2 cup melted coconut oil
1/4 cup maple syrup
1 cup cacao powder
1 Tbsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. cardamom
1/2 tsp. ground allspice
1/8 tsp. ground nutmeg
1/4 tsp. fine sea salt
Pulse the pepitas in a food processor until they are finely ground (about one minute).
Add the cacao powder, vanilla, cinnamon, ginger, cardamom, allspice, nutmeg, and sea salt to the food processor.
Add the coconut oil and maple syrup to a small saucepan and cook for two to three minutes on high heat until it bubbles and reaches 250°F, and immediately pour the maple syrup and coconut oil mixture carefully over the ingredients in the food processor. Process it for 30 seconds, scrape down the sides, and pulse for another 30 seconds.
Pour the cacao mixture into a parchment-lined loaf pan and let cool for 15 to 20 minutes before placing it in the freezer for 30 minutes. Flip upside down onto a smooth surface and carefully cut with a sharp knife. Pro tip: Warm your knife under hot water, dry the knife, and then cut.
Store in the fridge for two weeks or in the freezer for up to three months in an airtight container. Let sit on the counter for 15 to 20 minutes before eating.
Recipe developed for SWW by Carla Contreras