Pumpkin Spiced S'mores Pops!

We’re giving your pumpkin dessert dreams a Susty inspired makeover with these Pumpkin Spiced S’mores Pops! Perfect for dancing and dining, because who has time to sit and savor when you’re really celebrating!? These Pops are ready to get rowdy, perched on our paper party picks and look darn beautiful displayed on a Susty plate. Vegan marshmallows dipped in rich dark chocolate with a pumpkin spiced graham cracker crust, oh-yeah, we bet you can’t eat just one!

Pumpkin Spiced S’mores Pops [makes 18 pops]
For this recipe you will need 18 party picks. 

1 cup dark chocolate chips
1 tablespoon coconut oil
18 vegan friendly marshmallows

2/3 cup graham cracker cookies (ex: Annie’s Bunny Grahams)
2 teaspoons coconut sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger

¼ teaspoon ground nutmeg
pinch ground cloves

Using a double boiler or a small pot and a small glass or metal bowl, put about 1-2 inches of water in the bottom pot (make sure the top pot or bowl isn’t touching the water when inserted over the bottom pan). Heat water over medium heat until just simmering. Place the top pot on the bottom pot and add chocolate chips. Stir continuously until chocolate is melted, then stir in coconut oil. Remove from heat and set aside.

Arrange marshmallows, flat side down, on a parchment lined baking sheet. Dip each party pick or toothpick into melted chocolate and insert into marshmallows (one pick per mallow). Place picked mallows in the fridge, allowing chocolate to harden (about 10 minutes).

Meanwhile, in a food processor fitted with an S-blade, pulse grahams, coconut sugar, cinnamon, ginger, nutmeg, and cloves until they’re a flour-like consistency. Transfer to a small bowl.

To assemble: carefully dunk marshmallow into melted chocolate, then sprinkle with graham mixture. Repeat with remaining mallows until they’re all decorated. Arrange on a colorful freezer-safe Susty plate and place in fridge or freezer to allow chocolate to harden (about 10-15 minutes). Serve them up on the same plate or get creative with a cup display and enjoy!

//Guest Post// Alexandra Dawson is a Washington, DC based nutritionist, wellness warrior & passionate vegan. Alexandra writes a lifestyle and recipe site InMyBowl.com, advocating plant based nutrition, healthful and positive living, and #GoddessVibes. You can also find her on her beautifully impassioned Instagram @TallulahAlexandra.