Almost 3 Eiffel Towers in pumpkin weights get chucked away every year for Halloween but each part including the skin is fully edible. This super easy recipe it’s a great combination of chewy texture from the fruit leather and crunchy texture of dark chocolate that will blow your mind! Ingredients: 2 cans pumpkin 1 cup applesauce 1 teaspoon cinnamon 1 tablespoon sweetener of your choice Chocolate Coating: 100g dark chocolate 1 teaspoon coconut oil Instructions: - Roast the pumpkin pulp until soft. - Blend the pumpkin pulp with applesauce, cinnamon, and sweetener until smooth. - Spread the puree evenly onto a nonstick mat or baking paper and dehydrate at 70°C for 5 hours, or bake in the oven at 50°C, keeping an eye on it. - Once ready, break the leather into pieces. - Melt the chocolate with coconut oil over a double boiler and brush onto the pumpkin leather pieces. - Refrigerate until the chocolate solidifies. - Store in an airtight container in a cool place for up to a week. Using Lef...