Recipe- Perfect For Summers Chocolate Pumpkin Pie Popsicles

Pumpkin Pie Popsicles layered with chocolate and topped with crunchy pecans make the best healthy autumn treat. Just because the weather is getting hotter it means we need to start eating icy desserts more. They're an unlikely pair, these two. Cold summer popsicles and warm autumn pumpkin pie don't seem like two things that belong together, but I assure you, they do.

Ingredients

14 ounce can coconut milk
½ cup chopped toasted pecans

The Pumpkin Layer

½ cup + 2 tablespoons canned pumpkin
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice, see notes
A pinch of sea salt

The Chocolate Layer

3 tablespoons cocoa powder
2 teaspoons maple syrup
1 teaspoon vanilla
A pinch of sea salt
Optional: 1 teaspoon black cocoa powder

Method

* Pour ½ the can of coconut milk into a medium-sized bowl. Add all the pumpkin layer ingredients and whisk well. Taste the batter and add more maple syrup if you'd like a sweeter popsicle.

* Pour the remaining coconut milk into another bowl and whisk in the chocolate layer ingredients.

* Layer the two batters in popsicle molds, top with the pecans, and place the popsicle sticks in the batter. Freeze until firm, at least 2 hours. To release the popsicles from the mold, run hot water over the mold, being careful not to let the water get inside the mold.