Pumpkin Spiced S’mores Pops

by Alexandra Dawson, In My Bowl

Perfect for your upcoming Halloween celebration, these children-friendly Pumpkin Spiced S’mores Pops are just the sweet and silly treat to elevate your advent. Think: marshmallow rustically dipped in melted dark chocolate, sprinkled with warming spice and a subtle graham cracker crumble, I bet you can’t eat just one. Or two.

Makes 18 Pops

For this recipe you will need 18 sturdy toothpicks.

1 cup dark chocolate chips
1 tablespoon coconut oil
18 vegan friendly marshmallows
2/3 cup graham cracker cookies
2 teaspoons coconut sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch ground cloves 

Instructions:

Using a double boiler or a small pot and a small glass or metal bowl, put about 1-2 inches of water in the bottom pot (make sure the top pot or bowl isn’t touching the water when inserted over the bottom pan).  Heat water over medium heat until just simmering. Place the top pot on the bottom pot and add chocolate chips. Stir continuously until chocolate is melted, then stir in coconut oil. Remove from heat and set aside.

Arrange marshmallows, flat side down, on a parchment lined baking sheet. Dip each party pick or toothpick into melted chocolate and insert into marshmallows (one pick per mallow). Place picked mallows in the fridge, allowing chocolate to harden (about 10 minutes).

Meanwhile, in a food processor fitted with an S-blade, pulse grahams, coconut sugar, cinnamon, ginger, nutmeg, and cloves until they’re a flour-like consistency. Transfer to a small bowl.

To assemble: carefully dunk marshmallow into melted chocolate, then sprinkle with graham mixture. Repeat with remaining mallows until they’re all decorated. Place in fridge or freezer to allow chocolate to harden (about 10-15 minutes), then serve and enjoy!