Ingredients

The following ingredients have 4 Servings
  • 4 cups dark chocolate
  • 3 tbsp refined coconut oil
  • 1/3 cup almond butter
  • 1/3 cup pumpkin puree
  • 2 tsp maple syrup
  • 1 tsp pumpkin pie spice
  • sea salt

Instruction

  • Line a mini muffin pan with paper liners and set aside.
  • Place the chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring in between and repeat until the chocolate is melted.
  • Spoon about 1 tsp of the melted chocolate in each muffin tin and spread it so it covers the bottom as well as 3/4 of the way up of the liners, which ensures the pumpkin filling is covered properly. Put in freezer for 5 minutes to set.
  • In a small bowl, mix together the almond butter, pumpkin puree, maple syrup and pumpkin pie spice until everything is combined.
  • Take about 1 tsp of the pumpkin mixture and drop into the cup, trying to leave the edges uncovered. Repeat with each cup.
  • Spoon about 1/2 tbsp of the remaining chocolate over each cup. Sprinkle with sea salt and place in freezer for 30 minutes or until hardened.