A chocolate cup with a creamy pumpkin filling. Yum! This treat is easy to make, vegan, paleo-friendly and gluten-free. 

Makes 12

LIST of INGREDIENTS

1/3 cup pitted Deglet Noor dates (packed, 4-5 large dates)

2 Tbsp warm water

1 Tbsp pure maple syrup

½ cup pumpkin puree

2 Tbsp coconut flour

½ tsp ground cinnamon

2¼ cups chocolate (Both cacao liquor, cacao nibs and bittersweet chocolate chips will work)

2 Tbsp coconut oil

Pumpkin seeds, for garnish

the METHOD

1. Line 12 cups of a standard muffin pan with paper liners. Set aside.

2. In a food processor fitted with the steel blade, combine the dates, water, and maple syrup. Process until the dates are finely chopped and turning into a paste, 1-2 minutes, stopping to scrape down the sides of the bowl as needed.

3. Add the pumpkin. Puree for 1-2 minutes, stopping to scrape down the sides of the bowl.

4. Add the coconut flour and cinnamon. Process to combine. Transfer to a bowl and set aside.

5. In a small pot over very low heat, combine the cacao/chocolate chips and coconut oil. Stir constantly until melted and smooth. Remove from the heat.

6. Spoon just enough chocolate into each muffin cup to cover the bottoms, about 2 teaspoons. Place the pan in the freezer for 5-10 minutes, for the chocolate to just barely set.

7. While the chocolate freezes, form the pumpkin mixture into 12 small round “patties.” The mixture will be soft but you should be able to work with it. Remove the chocolate cups from the freezer and place 1 patty in the middle of each cup. Spoon the remaining melted chocolate over the pumpkin patties to cover. Top each cup with a few pumpkin seeds. Return to the freezer for 20-30 minutes to set completely Remove the paper liners from the chocolate cups and store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Recipe courtesy of Paleo Magazine