Ingredients

The following ingredients have 4 Servings
  • 1/3 cup almond flour
  • 1/3 cup flaxseed meal
  • 3 tbsp coconut oil
  • 1/8 tsp salt
  • 1 cup pumpkin puree
  • 1/3 cup coconut butter
  • 3 tbsp honey (or maple syrup)
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cloves
  • Coconut flakes, for garnish

Instruction

  • Line a 6-cup muffin tin with parchment paper or a standard muffin liner.
  • Combine and mix all ingredients for the crust in a bowl until it becomes a sticky dough.
  • Divide the dough evenly into the lined muffin cups, and press down with your fingers to form a crust on the bottom of each cup. Place in the fridge while preparing the filling.
  • Heat a saucepan on the stovetop at the lowest setting.
  • Place all ingredients for the filling (except coconut flakes) in the saucepan just until the coconut butter and honey are melted. Stir well.
  • Take the muffin tin out of the fridge, and pour the filling evenly into the 6 muffin cups over the crusts.
  • Smooth out the top of the filing with a spatula, and sprinkle with coconut flakes.
  • Place back in the fridge for at least 3 hours so the filling hardens and sets.
  • Serve chilled.
  • Store in the refrigerator for up to a week.