Bout that time of year again where we start eating pumpkin every damn dayy.. until we get sick of it. Which usually doesn’t happen till about Christmas when us health nuts switch over to winter squash or my personal favorite, spaghetti squash!
Although the beloved pumpkin is obviously a fall food, I think this little recipe is good all year round. If makes a nice breakfast or low sugar dessert! Plus its SUPER simple if you have no time!
Ingredients
1 Cup pumpkin puree
1Tbsp cocoa powder
1 Tsp green stevia
1 Tsp cocoa nibs
1 Tbsp raw pumpkin seeds
1 Tsp ceylon cinnamon or heres a whole lb. of ceylon cinnamon to keep you stocked till Christmas! HINT HINT Buying in bulk really does save in the long run
pinch of Himalayan sea salt
Directions
- place pumpkin in bowl and mix in stevia, salt, cocoa powder and cinnamon
- mix in salt to taste
- sprinkle top with pumpkin seeds and enjoy
If you know you love pumpkin here is a special offer for a pack of 12 of organic pumpkin puree! Should keep your fall pumpkin obsession fueled for a while.
As Always,
Bite Me, With Love
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