Ingredients

The following ingredients have 14 Servings
  • 1 cup dark chocolate chips
  • 2 teaspoons coconut oil
  • ¼ cup natural peanut butter
  • 2 tablespoons pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • 2 teaspoons coconut sugar

Instruction

  • 1. Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
  • 2. In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren't fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
  • 3. Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
  • 4. Put in the freezer for about 10 minutes to set.
  • 5. In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
  • 6. Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
  • 7. Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!