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!

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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}

Author: Nancylynn

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! 

5 from 4 votes

Servings : 3 servings

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

  

1x2x3x

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

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

Nutrition

Serving: 2cupsCalories: 413kcalCarbohydrates: 29gProtein: 6gFat: 36gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 8mgPotassium: 435mgFiber: 8gSugar: 16gVitamin A: 6356IUVitamin C: 2mgCalcium: 95mgIron: 3mg

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