Lauren Kuda

Filling Ingredients:

• 1/2 cup creamy almond butter

• 3 tablespoons pumpkin puree

• 2 teaspoons blackstrap molasses

• 1/4 teaspoon allspice

• pinch of salt

  

Chocolate Coating:

• 3/4 cup melted coconut oil

• 1/3 cup melted cacao butter

• 1/4 cup + 2 tablespoons maple syrup

• 1 cup cacao powder

• pinch of salt

 

Directions:

1. In a small bowl, mix together the melted coconut oil and cacao butter.

2. Mix in the maple syrup, cacao powder, and salt until smooth.

3. Line a muffin pan with silicone muffin cups and fill each one with a spoonful of the chocolate mixture (around 1/4 of the way). Freeze for 15 minutes.

4. Meanwhile, add all of the filling ingredients to a separate bowl and mix until combined.

5. Drop a spoonful of the filling into each muffin cup. Cover with the remaining chocolate and freeze for another 15 minutes or until solid.

6. Store in the fridge or freezer.