It’s December!!! Let the festivities begin. I absolutely love Christmas – the smells of cinnamon, pine trees, and cookies baking, singing carols at church, and all the beautiful snow we get LOTS of in Canada! It’s a very cold time – by the way, secretly, Canadians think it’s hilarious when Californians say it’s freezing down there – but I absolutely love snow and all the fun that comes along with it! I have fond memories of when I was younger and could play in the snow for hours with my little sister. We’d make snowpeople and snow angels and collect snow to make maple taffy, and then we’d come in and drink hot chocolate and read a whole stack of books to each other, cozied up by the fire.
This Coconut Pumpkin-Swirl Bark would have been the perfect snack to munch on! In fact, I think now we’ll have to recreate that scene with a bowlful of this sweet and spicy bark. It’s so simple to make and whip up in a jiffy if you have unexpected guests dropping by! Everyone loves cinnamon-y pumpkin flavours and the coconut is a little twist on the theme. This bark would be perfect for last-minute gifts – just make a few batches and pack into nice baggies or jars with a bow and note to give to someone you love. It’s pretty much allergy-proofed and what’s better than a homemade treat as a present?
Slide on your favourite winter pyjamas and stockings and get cooking! 😉
- ½ cup coconut butter, melted
- ⅓ cup pumpkin puree
- 2 tbsp pure maple syrup
- ¼ tsp pure vanilla extract
- ¼ tsp ginger, powdered
- ¼ tsp cinnamon
- Pinch natural salt
- Line a baking sheet with parchment paper.
- Spread melted coconut butter on sheet.
- Stir together pumpkin puree, maple syrup, and flavourings.
- Drizzle the pumpkin mixture over the coconut butter.
- Using a toothpick, swirl the two together into pretty designs!
- Freeze for 20 minutes or until set.
- Break apart and enjoy!