I had so much fun making these. I’m not sure why I’ve never attempted to make any type of chocolate cup considering my obsession with peanut butter cups. These were simple to make and worth every second it took. I must admit I was staring down the clock and trying to occupy my time as I waited for these beauties to solidify so I could try them out.
A perfect sweet treat for Fall. A delicious pumpkin pie filling surrounded by decadent chocolate.
½ cup unsweetened cocoa powder
½ cup coconut oil, melted
¼ cup honey (use maple syrup for vegan)
splash of vanilla extract
pinch of sea salt
1 cup pumpkin puree
2 tablespoons almond milk (or any other milk)
2 tablespoons honey (use maple syrup for vegan)
1 heaping teaspoon pumpkin pie spice.
Line a baking tray with mini muffin liners, or use a silicon muffin tray for easy release.
In a small sauce pan, over medium heat, add coconut oil, honey, cocoa powder, salt and stir
everything together and pour about 1 tablespoon of chocolate into each muffin liner.
Place muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
In the meantime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1
tablespoon of mixture into mini muffin liner then top with more chocolate. If te chocolate thickens,
use a spoon to whip it back into liquid consistency.
Allow it to freeze for couple hours then enjoy.
Store in the freezer.
Today I let the boys try them out and come to find out I am the best mom in the universe. See what a little chocolate and pumpkin can do. 😊
If you don’t like spending time in the kitchen or prefer cooking over baking this is a perfect recipe to try out they are delicious they melt in your mouth and that little kick out of pumpkin pie filling is perfect for fall.
Have you ever tried making any type of chocolate cups before? Someone, please tell me I’m not the only one that hasn’t tried this.
I added 1/4 cup of craisins to give it a bit of tartness (and it goes perfectly with pumpkin).
That is all, and they turned out beautifully. The texture was a cross between cookie dough and a Lara bar. The pumpkin gives the end treat a creamy and smooth texture. Smoother than a cookie dough, but less firm than a Lara Bar.
Improves skin and hair
Good source of fiber
Contain calcium, sulfur, iron, potassium, phosphorous, manganese and copper.
Improves the bodies ability to absorb calcium and magnesium. Perfect for strong teeth and bones.
Boosts immunity-perfect for cold and flu season.
These Vegan Pumpkin Energy Balls are the perfect snack. Packed with beta carotene, coconut, dates and maca, these pumpkin energy balls will keep you going in spite of the midday slump.
Garbanzo beans and Pumpkin.
I’m simply going to leave that there for you to churn over for a second.
At first glance, you may say, “I’ll pass on that one.” If that is you, then you are missing OUT.
Initially, my brain was like, “this might be good.” I love, love, love… yes that’s three loves for Sriracha. I confess, I put it on most things, including my pizza. Please tell me that I am not alone! My family still looks at me like I’ve sprouted a third eye as I delicately drizzle Sriracha over my pizza like it’s a French confection freshly popped from the oven. But hey, my taste buds say yes, so who am I to say no?
This Sriracha Pumpkin Hummus has become my new Fall favorite.
Yep, it has TKO’d my previous “nameless” choice.
I made this humorously simple recipe at about 8:30 this morning.
I then sliced a cucumber and a few bell peppers.
Performed the ritualistic “taste test.”
“Oh, Now that’s good!”
Clicked a few pictures.
“Taste tested” a few more times.
Edited a few pictures…
Posted a picture to Instagram
By the time I was done editing and posting my “taste test” bowl was empty, and the cucumber and bell peppers were well on their way to being extinct.
Need I say more. Now you just need to make it and feel the bliss I plan on repeating soon.