Paleo Chocolate Covered Pumpkin Cups cover

From the Cook

1/5

Paleo Chocolate Covered Pumpkin Cups

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Paleo Chocolate Covered Pumpkin Cups

½ cup creamy almond butter

2 tablespoons coconut flour

1 tbsp Protein Powder

¼ cup maple syrup

⅓ cup pumpkin purée

1 tsp pumpkin pie spice

pinch nutmeg

1 cup dark chocolate chips

3 tablespoons coconut oil

sea saltoptional

Instructions

Visit Blog

Instructions

Line a muffin tray with paper liners.

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.

Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.

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.

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.

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.

Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer.

Finally, freeze at least 20 minutes.

Serve! These are best when frozen and will become melted at room temperature.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Temper Chocolate Properly 🍫
Melt chocolate chips with coconut oil in short 20-second microwave bursts, stirring between each, to achieve a smooth coating that sets with a beautiful sheen and snap rather than a grainy texture.
Balance Pumpkin Spice Intensity 🎃
Start with 1 teaspoon of pumpkin pie spice and taste the filling before adding more—the spices intensify as they chill, preventing an overpowering flavor that overpowers the chocolate.
Use Silicone Muffin Liners 🧁
Line your muffin tin with silicone cups rather than paper to prevent the chocolate from sticking and allow for easier removal once frozen, plus they're reusable.
Strategic Freezing Layers ❄️
Freeze the chocolate base layer for 15-20 minutes before adding the pumpkin filling, then freeze again before topping with final chocolate layer—this prevents layers from blending and creates distinct textures.
Maple Syrup Prevents Grittiness 🍁
Use liquid maple syrup rather than crystallized versions, as it blends seamlessly into the pumpkin mixture and prevents the filling from becoming grainy or sandy when frozen.