Ingredients
Scale
Chocolate layers
- 1/2 cup melted coconut oil
- 1/2 cup cacao powder
- 2 tablespoons maple syrup
Pumpkin Layer
- 2 tablespoons melted coconut oil
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 3 tablespoons almond butter (or your favorite nut butter)
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Line a muffin tin with cupcake liners.
- Combine all ingredients for chocolate layer in a small bowl. Mix until well combined. I found that measuring out about 1/2 tablespoon (or a little less) into each cupcake liner was just enough to fill both chocolate layers. These layers are very thin! I made 10 chocolate cups. You may have to spread out the chocolate so it fills the whole liner. Freeze for 15 minutes.
- Meanwhile, prepare the pumpkin layer. Combine all ingredients for pumpkin layer in a small bowl. Mix until well combined. I measured out about 1 tablespoon for each cup. Layer over the chocolate and freeze for 20 minutes or until firm.
- Finish by layering the leftover chocolate over the pumpkin layer and freeze for an hour or until firm.
- Transfer cups to a sealed container and store in freezer.
- Enjoy!
Notes
- Makes approximately 10 cups.