- 1
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
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.