Pumpkin Popsicles layered with chocolate and topped with crunchy pecans make the best healthy autumn treat. Just because the weather is getting cooler doesn't mean we need to stop eating icy desserts.
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.
½ cup + 2 tablespoons canned pumpkin, 1 tablespoon maple syrup, 1 teaspoon pumpkin pie spice, A pinch of sea salt
Pour the remaining coconut milk into another bowl and whisk in the chocolate layer ingredients.
3 tablespoons cocoa powder, 2 teaspoons maple syrup, 1 teaspoon vanilla, A pinch of sea salt, Optional: 1 teaspoon black cocoa powder
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.