Judy
Gold Post Medal for All Time! 677 Posts 
It is easy to make, very tasty, and has vitamins A, B and C.
Total Time: 10 minutes, plus chilling time
Yield: 6-8
Source: Jari Love newsletter
Ingredients:
- 1/2 cup melted coconut oil
- 2 cups cooked pumpkin (I used the canned)
- 1/2 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup maple syrup or agave nectar (I used the agave)
Steps:
- Melt the coconut oil over low heat.
- In a large bowl put the rest of the ingredients. I used a whisk to whip. You can also put it in a blender.
- Chill until ready to serve. I found that if I put the canned pumpkin in the refrigerator the day before, it was ready to eat a lot sooner.
I also froze some of the mixture into popsicle molds, and it was very good. If you want to make popsicles, save a few cans of pumpkin for next summer, because canned pumpkin may not be available then.
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October 3, 20150 found this helpful
I assume one adds the oil to the rest of the ingredients before whipping?
Judy
Gold Post Medal for All Time! 677 Posts October 3, 20151 found this helpful
Yes. All the ingredients are added and then whip.
October 5, 20150 found this helpful
Thanks.
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