- LC
Paleo Chocolate Covered Pumpkin Cups
Pumpkin and chocolate is one of my favorite combos. I love how the smooth dark chocolate stands up to the hearty pumpkin in this recipe. I actually think I like these better than Reese’s… which is saying a lot! This no-bake recipe really couldn’t be easier. I enjoy these pumpkin cups straight from the freezer. They’re especially delicious in the fall but I enjoy them all year long.
Ingredients
Instructions
- Step 1
Line a muffin tray with paper liners.
- Step 2
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.
- Step 3
Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.
- Step 4
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.
- Step 5
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.
- Step 6
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.
- Step 7
Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer.
- Step 8
Finally, freeze at least 20 minutes.
- Step 9
Serve! These are best when frozen and will become melted at room temperature.
Tips & Tricks
Per serving
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