- 2 cups cooked, pureed pumpkin
- 1/2 cup maple syrup
- 1/2 cup coconut oil (make sure it’s fully liquefied. If it isn’t, heat it up a bit.)
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla
- 3 tablespoons almond milk
- Whisk all ingredients in bowl. Refrigerate for at least an hour.
- Serve in martini glasses and, if you like, garnish with shaved chocolate, candied pecans, chocolate covered strawberries.