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Paleo Chocolate Covered Pumpkin Cups

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.

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time:

Total Time: 45 minutes

Servings: 7 pumpkin cups

Calories: 220 kcal per serving

Ingredients

  • 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 salt

Instructions

  1. Line a muffin tray with paper liners.
  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.
  3. Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.
  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.
  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.
  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.
  7. Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer.
  8. Finally, freeze at least 20 minutes.
  9. Serve! These are best when frozen and will become melted at room temperature.

Nutrition

Energy: 220 kcal | Total Fat: 23 g | Saturated: 10 g | Trans: 0 g | Unsaturated: 3 g | Cholesterol: 1 mg | Total Carbs: 27 g | Fiber: 3 g | Sugars: 19 g | Proteins: 6 g | Sodium: 69 mg | Polyunsaturated: 3 g | Monounsaturated: 9 g

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