Pumpkin Bark

• temps total: 10 minutes

Ingrédients

If you didn’t use your entire jar of pumpkin for a recipe, make this pumpkin bark with what’s left 😋 y’all already know it’s gluten and dairy free!

Base layer:

2/3 cup pumpkin puree

2/3 cup almond butter

1 1/2 tbsp pumpkin pie spice

1 tbsp maple syrup

pinch of salt

Second layer:

1 cup dairy free chocolate chips

1 tbsp coconut oil

2/3 cup crushed walnuts

flaky/ coarse salt

Instructions

Mix together the base layer ingredients and smooth onto a baking sheet, freeze for 10 min.

Melt chocolate chips and coconut oil and pour on top of the first layer.

Sprinkle on your crushed walnuts and salt.

Freeze until solid then break into pieces and store in the freezer for a sweet treat 😋😋

We’re not shocked this recipe comes from @jenneatsgoood she is always making something delicious!!