Vegan/GF Pumpkin Peanut Butter Cups
- 2 tbsp coconut oil
- 1 cup dark chocolate
- crushed almond
- 1/4 cup peanut butter
- 1/4 cup organic pumpkin puree
- chia seeds
- cacao nibs
On stove-top combine your coconut oil, chocolate, and crushed almonds (or just buy your dark chocolate with almonds in it) until fully melted.
Add liners to muffin pan and pour 1 tbsp of chocolate to each one - freeze until hard (about 20 minutes).
About half of the chocolate should be left - put aside.
While waiting for chocolate to base to harden mix together your pb & pumpkin puree, add a scoop of this to each cup - pour the rest of your chocolate mixture on top.
Sprinkle with cacao nibs and chia seeds - place back into the freezer.