The Holiday's are upon us. All I can think of and dream of is chocolate and dessert :o Well here's a less guilty option that stores great in the freezer. Just take one out, let it sit for a 3 minutes, and eat the sucker! (or 3)
Makes: 12-15 cups
Hands on time: 10 minutes
Fridge time: 40 minutes
3/4 Cup pumpkin puree
2 Tablespoon + 1 teaspoon coconut flour
1 Tablespoon + 1 teaspoon maple syrup*
1 teaspoon vanilla extract
1 Cup + 2 tablespoon enjoy life chocolate chips
2 Tablespoons coconut oil
- Place 15 mini cupcake liners on a tray (doesn't have to be in a mini muffin tin, but it will help support the sides of the cups and keep them more circular)
- On a very low heat, melt the chocolate and coconut oil. Stir continuously until all is melted and combined. Remove from burner immediately.
- With a small spoon, spoon melted chocolate into each cupcake liner- maybe 1 or 2 teaspoons. Rotate each cupcake liner so that the bottom and part of the sides get coated with the chocolate. Place in the refrigerator.
- While your chocolate is hardening in the fridge, strain the pumpkin puree in a cheese cloth (or something of the like. A few coffee filters layered will also work). Remove all possible excess liquid. Toss the liquid.
- In a small bowl, combine the pumpkin puree, coconut flour, maple syrup, vanilla extract, and salt. Mix until all is well incorporated and there are not coconut flour chunks.
- Once your chocolate is hardened, pull out the cups and spoon about 1 teaspoon pumpkin mixture into each cup.
- Spoon the rest of the chocolate over each cup so that no pumpkin is visible.
- Refrigerate for about 20 minutes or so, until hardened. You can also freeze these!
*Note: these are not super sweet. Add more maple syrup if you're little heart so desires!