Everything tastes better with chocolate right?
Well, maybe not “everything”, but certainly many things do. For example, I am not much of a pumpkin lover. Maybe it’s because I only tasted pumpkin once in my life until I came to this country. I don’t know for sure. While I don’t hate pumpkin per se, it isn’t my favorite. It’s one of those food items I can take or leave. But I digress. Add a smidgen of chocolate like in these dark chocolate pumpkin cups and I suddenly find pumpkin rather tasty.
When I first created this recipe. It was totally sugar free and therefore low carb. I have since made these cups with coconut sugar and was very happy with the results. Any granulated sweetener should work. Liquid sweeteners would affect the recipe’s texture. I am sure there is a way to use honey but I would have to mess with the ingredient ratios and I have not tried it…yet.
In order to make my pumpkin cups, I used a ribbed muffin pan which I purchased on Amazon for less than six bucks and which yielded twelve dark chocolate pumpkin cups.
When I first made this recipe, I used coconut cream. However, while I do like coconut, I do not always relish my food having a coconut aftertaste. This was the case with the pumpkin cups. I now use homemade cashew cream. You probably could use dairy free milk but you may need to decrease the amount a tad. If you don’t mind the coconut cream you can substitute in place of the cashew cream.
This recipe is made in three easy steps.
Dark Chocolate Pumpkin Cups
Do NOT grease your mold.
First, you will need to make the chocolate layer.
In a high powered blender, place your sweetener of choice, cocoa powder, vanilla protein powder (if using), vanilla extract, and coconut oil (I use expeller pressed in this recipe). Blend on high until well combined.
Note: I use Bluebonnet whey isolate powder. You can also use a vegan option or none at all (see recipe for instructions).
Place about a tablespoon (or less) in each mold well. Set the remaining chocolate aside.
Place your mold in the freezer for about ten minutes or until the chocolate is set.
Alternative and time saver step: you could melt some semi-sweet chocolate chips and use for the chocolate layer. I have not tried it but it should work.
Second, you will make the pumpkin layer.
Place about one tablespoon of the pumpkin filling on top of the chocolate layer.
Again place in the freezer for about ten minutes.
Note: as I mentioned above, I use expeller pressed coconut oil to avoid the coconut flavor.
Third, pour the remaining chocolate on top of the pumpkin layer.
Again place the tray in the freezer until set.
Unmold gently and keep your dark chocolate pumpkin cups in the fridge. They do not hold well outside of the fridge.
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