It’s officially fall, breaking out the pumpkin! I don’t care how basic that makes me, I am o-b-s-e-s-s-e-d with winter squash things. Bring it on.

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I’ve also been obsessed apparently with raw desserts lately – once I’m out of stock I immediately feel the need to make more! These “desserts” are so nourishing and full of goodness I don’t feel bad at all. In fact, it’s the perfect thing to pack lots of healthy fats, adaptogens, spices, and supplements like collagen.

I’m not going to lie – these didn’t turn out exactly as planned. I was hoping for a total “chocolate peanut butter cup” consistency, but I ended up with more of a fudge-y chocolate consistency. Still good, but I’ll let you know how to do it both ways.

 

INGREDIENTS

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*For REGULAR Chocolate Shell:

  • 6 oz 100% cacao (substitute for chocolate of choice – I use this so I can control how much sweetness goes in)
  • 1 1/2 tbsp coconut oil
  • 4-6 packets monkfruit sweetener

Pumpkin Filling:

  • 16 oz can organic pumpkin (I like Trader Joe’s)
  • 1 1/2 c walnuts & pecans
  • 1/3 c hemp seeds
  • 1/3 c coconut butter
  • 1/2 c coconut cream
  • 1/2 tbsp ashwagandha
  • 1 tbsp maca
  • 4 scoops hydrolyzed collagen
  • 1 tbsp pumpkin spice (adjust to taste)
  • 1 tbsp vanilla
  • 1 tsp almond extract
  • 1/2 c Paleonola or granola of choice (optional)

INSTRUCTIONS

Chocolate: Heat chocolate in saucepan over LOW heat; gradually add oil and sweetener and stir until combined, and all chocolate is melted. Pour about half of this chocolate into the bottom of the baking cups**. Freeze until just firm (~15 min)

Filling: Whiz everything (except granola) up in blender until a creamy consistency is achieved! Stir in granola and any other items that you wish, and pour evenly amongst baking cups.  Freeze until just firm, and pour remaining chocolate on top to complete your cup!

I added some crushed pistachios, coconut, and clove on top, and served with some drizzled nut better. Mmmm!

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*If you prefer a fudge-y shell, use the recipe below instead of the “Regular Chocolate Shell” above:

For FUDGE-Y Chocolate Shell:

  • 6 oz 100% cacao (substitute for chocolate of choice – I use this so I can control how much sweetness goes in)
  • 1 1/2 tbsp coconut oil
  • 1/2 c coconut cream
  • 2 tbsp maca (or 1 tbsp flour of choice)
  • 4-6 packets monkfruit sweetener
**To make squares instead of using baking cups, use a 9×9 pan lined with parchment paper and follow same order of events (pour melted chocolate in first, freeze, then filling, freeze, then rest of chocolate!)

One thought on “Raw Chocolate Pumpkin Cups

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