Ingredients

The following ingredients have 4 Servings
  • 6 Ounces Bittersweet Chocolate
  • 1/2 Cup Coconut Oil
  • 2/3 Cup Coconut Flour
  • 2 Whole Eggs
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Salt
  • 1 Tbsp Cocoa Powder
  • 4 Ounces Cream Cheese (softened)
  • 1/4 Cup Coconut Sugar
  • 1/3 Cup Pumpkin Puree
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Large Egg

Instruction

  • Begin by melting the chocolate in a microwave safe dish. Let cool just a little and add the coconut flour, cocoa and eggs and mix right away so the eggs do not cook. Set aside.In a mixing bowl, combine the pumpkin puree, cream cheese, coconut sugar, cinnamon and the one egg. Grease and place parchment paper in an 8 x 8 baking dish. Pour in 2/3 of the chocolate mixture followed by all but a little of the pumpkin mixture. Cover the pumpkin layer with the remaining chocolate. Finish by dolloping the remaining pumpkin mixture in 3 x 3 pattern. Take a toothpick or a chopstick and run it in one direction through these pumpkin dollops.Bake in a 325 degree oven for x minutes. Let cool a little before cutting.Serve and enjoy!