Pumpkin vegan chocolate spread

Pumpkin chocolate spread , a healthy nutella alternative and relatively easy to make, the only downside is that it won’t hold for as long as porcessed food of course. You can unvegan it by using butter instead of coconut oil.
Bake squash or pumpin (boiled will be too watery).
Blend pumkin chuncks with your choice of seeds and nuts: walnut, hazelnuts, almonds, sunflower seeds, pumpkin seeds, flax seeds…) and cocoa. Add brown sugar, honey or agave nectar if you wish. Melt some dark chocolate with coconut oil or butter, let it cool down and bit and add the pumpkin mix. Refrigerate. Hold for about a week.


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