The 21 Day Fix Chocolate pumpkin cups are a clean, delicious treat that blends together my two favorite fall flavors – pumpkin and chocolate!
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My latest round of the 21 Day Fix is over, so it’s time for a CLEAN treat to celebrate!
Well, to be truthful, chocolate is my favorite flavor any time of year, and the pumpkin filling in this dessert is to die for. I will be using this as a base for a new pumpkin pie dessert recipe.
Yup. So stick with me!
I used Shakeology for this, but you can follow the directions for using cocoa powder and coconut oil if you aren’t a Shakeo drinker or if you just want to save every last oz of it for your daily shake. I get it.
With so much candy around this time of year, make a bunch of these and store them in the freezer!
Looking for more Clean, 21 Day Fix Candy recipes? Check out these posts:
Healthy Chocolate Peanut Butter Cup Fudge {Dairy-free, 21 Day Fix}
21 Day Fix Coconut Mounds Cups
21 Day Fix Raspberry-Filled Chocolates | The Foodie and The Fix
21 Day Fix Frozen Chocolate Peanut Butter Spoons
I hope you enjoy these chocolate pumpkin cups. Here’s the recipe!
Chocolate Pumpkin Cups {21 Day Fix}
Ingredients
Chocolate Layer
- 4 tablespoons coconut oil
- 1/2 cup chocolate Shakeology or 1/2 cup of cocoa powder
- 4 teaspoons maple syrup if using the cocoa powder
Pumpkin Layer
- 2 tablespoons melted coconut oil
- 1/2 cup organic pumpkin purée
- 2 tablespoons nut butter almond or peanut are favorites
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pumpkin pie spice
Instructions
- Spray a mini muffin tin with coconut oil spray or line with muffin liners
- Place 2 tablespoons of coconut oil in a microwave safe bowl for 30 seconds or until it's melted.
- Stir in 4 tablespoons of chocolate Shakeology or cocoa powder and mix well. If using the cocoa powder, add in 2 tsp of maple syrup. Divide the chocolate mixture evenly between approximately 5-6 spots in a muffin tin. Place in the freezer for 5 minutes.
- Meanwhile, prepare the pumpkin layer. Combine all ingredients for pumpkin layer in a small bowl. Mix until well combined. Layer over the chocolate and freeze for 20 minutes or until firm.
- Melt the remaining 2 tablespoons of coconut oil in the microwave, then stir in the remaining 4 tablespoons of chocolate Shakeology or cocoa powder and maple syrup.
- Pour over top of pumpkin layer and return pan to freezer for 5 minutes.
- Enjoy straight from the freezer or store in the fridge!
Notes
1/4 RED if you use Shakeology.
Nutrition
Susan says
What type of nut butter should we use?
Nancylynn says
Whatever you have on hand – almond butter and peanut butter are both favorites!
Tam says
Is there something you can use in place of the coconut oil due to an allergy?
Nancylynn says
You can try avocado oil!