Pumpkin Chocolate Cups (P3)

By Bailey1_

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
• Stevia or other sweetener to taste
• raw cacao powder (or coco powder)
• Coconut oil
• Stevia or other sweetener to taste

Details

Servings 1
Adapted from facebook.com

Preparation

Step 1

In a food processor, blend up the pecans into a fine meal. Then add the pumpkin, stevia and spices and continue to pulse until everything is well mixed. Set aside. In a small saucepan, melt coconut oil and coco 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. Makes 6 cups out of my batch. You can also use a mini muffin pan if you want to make more.