- 6
- 15 mins
- 120 mins
Ingredients
- 1/2 cup pecans
- 1/2 cup pumpkin puree (canned pumpkin will work too)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp clove
- 1-2 T maple syrup
- 1 chocolate bar (I used Endangered Species Dark Chocolate 3.5oz)
- 1/4 cup almond milk
Preparation
Step 1
In a food processor, blend up the pecans into a fine meal.
Then add the pumpkin, maple syrup and spices and continue to pulse until everything is well mixed. Set aside.
In a small saucepan, melt the chocolate and milk on med-low heat. Stir often until the chocolate becomes smooth.
Get a standard sized muffin tin and place some liners into it. I use silicone liners to make the removal super simple.
Place a small amount of chocolate into the bottom of each cup.
Stick the muffin pan in the freezer for 10 minutes.
Once it’s frozen, add the pumpkin/pecan mixture and then top the cups with more chocolate.
Stick back into the freezer for a few hours to firm them up.
I got 6 cups out of my batch. You can also use a mini muffin pan if you want to make more. I noticed the cups are a little too hard when I went to eat them straight out of the freezer. However the filling is too soft if they are kept in the fridge. I would advise you to let it sit for 5 minutes outside the freezer before you go to eat it. Then it would be perfect. I hope you enjoy these as much as my family did.