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By Organically Addison
@organicallyaddison
These paleo and vegan pumpkin cups are filled with delicious fall flavors and encased in the most decadent dark chocolate. The creamy and smooth pumpkin filling is a nice contrast to the rich chocolaty exterior.
Ingredients:
Directions:
Melt dark chocolate with coconut oil.
Spoon about a teaspoon into the bottom of a lined muffin tin (I made 18).
Freeze.
Mix remaining ingredients and add about a tablespoon of dough on top of the frozen chocolate in each muffin liner.
Top with remaining melted chocolate.
Freeze 20 minutes
