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Chocolate Pumpkin Cups


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Ingredients

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

  1. Line a muffin tin with cupcake liners.
  2. 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.
  3. 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.
  4. Finish by layering the leftover chocolate over the pumpkin layer and freeze for an hour or until firm.
  5. Transfer cups to a sealed container and store in freezer.
  6. Enjoy!

Notes

  • Makes approximately 10 cups.
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