Peanut Butter Pumpkin Cups

Rich dark chocolate encases creamy pumpkin and almond butter in these delicious Paleo Peanut Butter Pumpkin Cups. They make the ideal dairy- and gluten-free decadent yet healthful treat.

Ingredients:

• 1 cup unsweetened pumpkin puree
• 1/2 cup coconut oil, melted
• 1/4 cup raw honey or maple syrup
• 1/2 cup almond butter
• 1/4 cup coconut flour
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• Pinch of salt
• 1/2 cup dark chocolate chips Paleo-friendly

Instructions:

In a mixing bowl, combine the pumpkin puree, melted coconut oil, raw honey or maple syrup, almond butter, coconut flour, pumpkin pie spice, vanilla extract, and a pinch of salt

Mix well until smooth

Line a muffin tin with silicone or parchment paper muffin cups

Melt the dark chocolate chips in a microwave or using a double boiler

Spoon a small amount of the melted chocolate into the bottom of each muffin cup, spreading it to create a thin layer

Place the muffin tin in the freezer for about 10 minutes to set the chocolate

Once the chocolate has set, remove the muffin tin from the freezer

Scoop a spoonful of the pumpkin mixture on top of the chocolate layer in each muffin cup

Smooth out the pumpkin mixture with the back of a spoon

Pour the remaining melted chocolate over the pumpkin mixture to cover and seal the cups

Return the muffin tin to the freezer and let it set for at least 1 hour, or until the cups are firm

Once firm, remove the cups from the muffin tin and store them in an airtight container in the freezer

Serve frozen and enjoy!