Ingredients

The following ingredients have 3 Servings
  • 4 tablespoons coconut oil
  • 1/2 cup chocolate Shakeology or 1/2 cup of cocoa powder
  • 4 teaspoons maple syrup (if using the cocoa powder)
  • 2 tablespoons melted coconut oil
  • 1/2 cup organic pumpkin purée
  • 2 tablespoons nut butter (almond or peanut are favorites)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice

Instruction

  • Spray a mini muffin tin with coconut oil spray or line with muffin liners
  • Place 2 tablespoons of coconut oil in a microwave safe bowl for 30 seconds or until it's melted.
  • Stir in 4 tablespoons of chocolate Shakeology or cocoa powder and mix well. If using the cocoa powder, add in 2 tsp of maple syrup. Divide the chocolate mixture evenly between approximately 5-6 spots in a muffin tin. Place in the freezer for 5 minutes.
  • Meanwhile, prepare the pumpkin layer. Combine all ingredients for pumpkin layer in a small bowl. Mix until well combined. Layer over the chocolate and freeze for 20 minutes or until firm.
  • Melt the remaining 2 tablespoons of coconut oil in the microwave, then stir in the remaining 4 tablespoons of chocolate Shakeology or cocoa powder and maple syrup.
  • Pour over top of pumpkin layer and return pan to freezer for 5 minutes.
  • Enjoy straight from the freezer or store in the fridge!