Chocolate Pumpkin Cups

The 21 Day Fix Chocolate pumpkin cups are a clean, delicious treat that blends together my two favorite fall flavors – pumpkin and chocolate!

This post contains affiliate links for products I am obsessed with.

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}

• Author: NancyLynn Sicilia
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 3 servings 1x
• Category: Dessert
• Method: Mixing
• Cuisine: American

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Description

Chocolate pumpkin cups are a clean, delicious treat. Inspired by the Shakeology Peanut Butter cups, these treats blend together my two favorite fall flavors – pumpkin and chocolate! 

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Ingredients

Scale 1x2x3x

Chocolate Layer

• 4 Tablespoons of coconut oil
• 1/2 cup of chocolate Shakeology or 1/2 cup of cocoa powder
• 4 tsp of 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 of pumpkin pie spice

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Instructions

1. Spray a mini muffin tin with coconut oil spray or line with muffin liners
2. Place 2 tablespoons of coconut oil in a microwave safe bowl for 30 seconds or until it’s melted.
3. 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.
4. 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.
5. 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.
6. Pour over top of pumpkin layer and return pan to freezer for 5 minutes.
7. Enjoy straight from the freezer or store in the fridge!

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Notes

Makes 3 servings, 2 cups each

21 Day Fix: 1 YELLOW treat swap (per 2 pumpkin cups)
1/4 RED if you use Shakeology.

Keywords: dessert, chocolate, pumpkin, treat, sweets, nut butter, coconut oil