Ingredients

The following ingredients have 16 Servings
  • 2 cups 70% dark chocolate
  • 2 tsp coconut oil
  • 1/3 cup cashew butter or almond butter
  • 1/4 cup pumpkin puree
  • 1 tsp pumpkin spice
  • 2 tsp maple syrup

Instruction

  • Line a mini muffin pan with paper liners and set aside
  • Melt the dark chocolate and coconut oil in a pot using the double broiler method-or in a microwave.
  • Once melted, spoon some chocolate until the muffin pan about 1/3 of the way full.
  • Place the pan in the freezer while you prepare the filling.
  • Mix the cashew butter, pumpkin puree, pumpkin spice and maple syrup together in a bowl.
  • Spoon 1 tsp of the mixture into each chocolate cup.
  • Spoon the rest of the chocolate on top until the cups are almost full and place in the freezer until firm.