29 oz can pumpkin, organic
2 Cups Vegan Dark Chocolate Chips (63% cocoa)
1 Tb Hershey’s Dark Dutch chocolate
1 Tsp Kosher Salt
20 Ginger Snaps (vegan)
10 pint jars with rings and lids
Gently melt chocolate chips in a double boiler. Blend together salt, melted chocolate, dutch chocolate and pumpkin. Place one ginger snap in the bottom each pint jar, evenly distribute Pumpkin mixture into each pint jar. Top each pumpkin chiffon with one ginger snap. Chill. The longer this is in the fridge the firmer it becomes!
Calories: 213 calories per serving; 8.6 grams fat; 34.8 g carbs.
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