Description
A creamy, dairy-free dessert featuring rich chocolate and pumpkin flavors, perfect for a fall treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup dairy-free chocolate chips
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: chopped nuts for topping
Instructions
- In a medium bowl, mix the pumpkin puree, melted coconut oil, maple syrup, vanilla extract, and sea salt until smooth.
- Melt the dairy-free chocolate chips in a microwave-safe bowl, stirring every 30 seconds until fully melted.
- Line a muffin tin with paper liners. Spoon a layer of the melted chocolate into each liner, then add a dollop of the pumpkin mixture on top.
- Cover with another layer of melted chocolate. Tap the tin gently to smooth the layers.
- Freeze for at least 1 hour or until firm. Remove from liners and store in the refrigerator.
Notes
These cups are best enjoyed chilled and can be stored in an airtight container for up to 5 days.
Nutrition
- Calories: 120
- Sugar: 6g
- Fat: 8g
- Carbohydrates: 10g
- Protein: 1g