500gramsred kuri squash or hokkaido pumpkinbetter if organic
250gramsdark chocolate+70% naturally vegan
50gramsalmonds
50gramspistachio nutsroasted and unsalted
20gramsdried cranberryor any other dried fruit
20gramsdesiccated or shredded coconut
Cook the pumpkin
Wash the pumpkin well, then remove the seeds, cut in half, and in triangle shapes of the size of small popsicles (keep the peel on).
Place the pumpkin on a baking tray with a silicon baking mat or parchment paper. Then bake it for 20 minutes at 180˚C or 360˚F. The pumpkin should be soft, but not mushy. Do not over-bake.
Prep the toppings
Chop the pistachios into small pieces. Set aside.
Cut the almonds into thin slices. Set aside.
Chop the dried fruit of your choice into small pieces. Set aside.
Set all aside into different containers. Do not mix them together.
Melt the chocolate Bain-Marie
Only when the pumpkin is cooked, start melting the chocolate.
Shred the chocolate into small pieces with a knife or with a grater.
Place a small amount of water into a small pot and bring to a slow simmer.
Then place a second, smaller pot, inside the first pot. The second pot should float over the water (it can touch the water, but make sure it doesn't sink in it).
Add the shredded chocolate to the second pot and gently stir with a spatula until the chocolate has melted.
Make sure the water doesn't boil. Keep the heat low and the water to a slow simmer. Chocolate should be melted at a temperature that does not exceed 65˚C (150˚F).
Build the Gelatini
Transfer the melted chocolate into a narrower container. We used a small glass and it worked great.
Dip the pumpkin pieces into the chocolate and set aside on a cake rack, or alternatively on your oven grid.
Sprinkle with the chopped nuts and the dried fruit.
Let cool in the fridge for at least 1 hour. Then with a small knife cut a small opening at the bottom of the pumpkin triangle, and insert the popsicle stick before serving them.