From the Cook
From the Cook
From the Cook
From the Cook
1/5
Paleo Chocolate Covered Pumpkin Cups
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Instructions
1
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Line a muffin tray with paper liners.
2
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In a microwavable bowl, melt dark chocolate chips and coconut oil in 30 second increments. Stop to stir between each 30 second increment. Using a spoon, scoop about 1 TBL of melted chocolate into each muffin liner. There should be a little leftover chocolate; set that aside.
3
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Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.
4
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To make filling, combine almond butter, coconut flour, protein powder, maple syrup, pumpkin purée and spices in a bowl. Next, stir to combine. Batter will be thick.
5
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Once the bottom layer of chocolate has frozen solid, remove from freezer. Using a spoon, scoop about 1 TBL of pumpkin filling on top of chocolate layer. Then, repeat for remaining pumpkin cups.
6
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Then, top filling mixture with 1 TBL of melted chocolate. If chocolate isn’t still melted or there’s not enough, add chocolate chips and coconut oil to microwave and melt in 30 second increments.
7
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Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer.
8
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Finally, freeze at least 20 minutes.
9
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Serve! These are best when frozen and will become melted at room temperature.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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