In This Recipe:
Yield - 2 Servings
- 2 cups almond milk
- 1/4 cup pumpkin puree
- 3/4 tsp pumpkin spice
- 3 1/2 Purdys' Dark Chocolate bars (175g)
- pinch of salt
- 1/4 tsp vanilla
- Heat almond milk and pumpkin puree in saucepan over medium heat, but do not boil.
- Cut chocolate bars into small squares and whisk into heated mixture until completely melted.
- Stir in salt and vanilla.
- Serve topped with soya whipped topping and dark chocolate curls.