Kids get so excited for Halloween, don’t they?!?! The costumes. The decorations. THE CANDY. It is a ton of fun, but the amount of sugar can give a parent anxiety. Plus, when you have a child that has a food sensitivity dealing with school parties can be a challenge since they can’t have what’s provided, but you don’t want them to feel left out.
So, Brynn and I created these fun AND EASY pumpkin chocolates that would be great as a Halloween treat, especially for school parties. They are refined sugar-free, gluten-free, egg-free, and dairy-free. Woohoo!! Plus, they are super cute and delicious.
- Lily’s stevia sweetened chocolate
- Get a silicon baking mold that has pumpkin shapes. This is the one I used.
- Get a pot of water boiling on the stove, and place a heat safe bowl over top to create a double boiler.
- Pour your chocolate chips into the top bowl. Stir until melted.
- Pull the chocolate off the stove once it is melted.
- Take a spoon, and spoon the chocolate into the pumpkin molds.
- Once complete, lightly tap or shake the molds to flatten the chocolate.
- Place the mold sheet onto a baking sheet and set in the refrigerator or freezer to harden. It will take about 30 minutes.
- Once hardened, enjoy your chocolates, or place in cute bags to take to your party.