Pumpkin Chocolate Cups

This gluten-free, vegan, and Paleo recipe from blogger Melissa King is the a great dessert to have on hand. These decadent cups are naturally flavored with spices and maple syrup rather than sugar—making them a healthy treat for friends and family. 

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1/2 cup Pecans
1/2 cup Pumpkin puree (or canned pumpkin)
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ginger
1/4 tsp Clove
2 tbsp Maple syrup
1 Dark chocolate bar
1/4 cup Almond milk

In a food processor, blend up the pecans into a fine meal.

Then add the pumpkin, maple syrup, and spices. Continue to pulse until everything is well mixed. Set aside.

In a small saucepan, melt the chocolate and milk on medium-low heat. Stir often until the chocolate becomes smooth.

Get a standard-sized muffin tin and place some liners into it. Silicone liners 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. Take them out of the freezer and let sit for about five minutes. Then, eat and enjoy!

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