Easy vegan and grain-free NO BAKE cold season dessert: pumpkin spice and chocolate-stuffed dates! My tastes have changed a bit since I was a kid. I still have a sweet tooth, but am now about the whole REAL food. Made these the other day and they were a dream! The best part is that they’re ridiculously delicious and are the easiest thing to put together. It’s just 4 ingredients and requires zero prep or baking.

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Pumpkin Spice Chocolate Stuffed Dates

Yield: 12

Author: Copina Co.

ingredients:

• 1 dozen medjool dates
• 1/3 cup pumpkin puree
• 1/2 bar extra dark chocolate, chopped
• a dash of organic cinnamon
• a dash of sea salt

instructions:

How to cook Pumpkin Spice Chocolate Stuffed Dates

1. Just slice the dates enough so you can scoop out the date (big slice, but not halved), then add pumpkin puree to fill the dates. Top with some chocolate chunks, then sprinkle sea salt (I prefer Himalayan) and cinnamon to finish. They keep nicely in the fridge for a few days after making.

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Pumpkin Spice Chocolate Stuffed Dates

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Author:

copina co

Ingredients

• 1 dozen medjool dates
• 1/3 cup pumpkin puree
• 1/2 bar extra dark chocolate, chopped
• a dash of organic cinnamon
• a dash of sea salt

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Directions

1. Just slice the dates enough so you can scoop out the date (big slice, but not halved), then add pumpkin puree to fill the dates. Top with some chocolate chunks, then sprinkle sea salt (I prefer Himalayan) and cinnamon to finish. They keep nicely in the fridge for a few days after making.