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This dairy-free, chocolate bark boasts healthy ingredients like real pumpkin!

Posted at 1:36 PM, Oct 30, 2020
and last updated 2020-10-30 15:39:02-04

This time of year can be all about the candy, but Danielle Christy with Savor the Kitchen has a recipe that might make us forget about it altogether!

"I know Halloween is typically known for all the unhealthy treats," she said. "This bark can take place of those and be a more satisfying treat with healthy nutrients."

She uses her favorite dairy-free chocolate from Evolved Chocolate and melts it with a little bit of coconut oil.

Spread it on parchment paper and then top it with fresh pumpkin; she roasts hers with maple syrup and a pinch of salt.

Place it in the fridge for a few hours and its ready for eating.

For toppings, Danielle also recommends harvesting your own seeds. "If you go to the pumpkin patch this year, pick up a few small pumpkins you can use for eating. They are so delicious and so fun to scoop out the seeds and make your own toasted seeds. It can be a bit messy but this is so fun to make with the kids! This is a great way to use the whole vegetable and have fun doing so."


12 ounces dairy free chocolate
1/2 tsp coconut oil
1/2 cup fresh pumpkin diced
1 tbsp maple syrup
1/2 tsp cinnamon optional
pinch of salt
1/4 cup toasted pumpkin seeds, dried fruit, nuts etc.


Roasted Pumpkin
Preheat oven to 375'F. Toss pumpkin in a bowl with maple syrup and season with salt and cinnamon if using. Place on a baking sheet and roast 20-25 minutes. Remove from the oven amd allow to cool

Chocolate bark:
Line a small or medium baking sheet with parchment paper. Set aside.To melt the chocolate, use the double boiler method or do the following. Add chocolate and coconut oil to a medium, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between heating increments, until smooth. Pour onto prepared baking sheet. Using a rubber spatula, spread into an even layer of desired thickness. Sprinkle with roasted pumpkin and any additional toppings you love.Refrigerate until firm, about 20 mins. Immediately remove from refrigerator and allow to reach room temperature before cutting (to avoid leaving fingerprints/sweating). Separate chocolate from paper. Break or cut into pieces. Enjoy!

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