With the plethora of sweets that are about to come upon us this holiday season, I wanted to make something that could help minimize the sugar in-take. AND especially for someone like me who can’t really eat pumpkin pie (it’s super rare to find a GOOD gluten-free pumpkin pie) this is such a great alternative. The added bonus is that it has NO SUGAR! Oh, and I also put in a little bit of collagen so technically you will enjoy a little beauty in every bite!
What you’ll need:
Here are the ingredients you will need to make these delicious pumpkin treats. First I’ll list the ingredients, then the instructions on each part.
For the cups
*36 Mini-muffin wrappers
For the Filling
* 1/4 Cup Pumpkin Puree (either homemade or canned)
* 2 TBSP Cashew Butter (feel free to substitute for any nut butter or sun butter you’d like)
* 1 TBSP Unflavored Collagen Powder
* 3 TBSP Steviva Ketosesweet Sweetener
Prepare the filling
Mix in the Pumpkin Puree, Cashew butter and Steviva Sweetener. Once these ingredients are combined, add in the collagen and stir well. Make sure there are no lumps in the mix. (If you like it sweeter, add in more sweetener).
For the Chocolate
* 2 & 1/2 cups of pure cocoa
* 1 cup of raw cocoa butter
* 8 TBSP Steviva Ketosesweet Sweetener
* 3 TBSP Avocado Oil
* Pinch of Finely ground Himalayan sea salt
First, place the raw cocoa butter in a double broiler and keep stirring once it begins to liquefy. Once it has entirely melted, add in the pure cocoa. Keep stirring until the cocoa is fully melted and mixed with the cocoa butter. Mix in the Steviva Ketosesweet sweetener slowly, until the entire mixture is mixed well. Add in the avocado oil, pinch of salt and stir well. (If you like it sweeter, add in more sweetener to taste).
Putting together the ingredients
Lay out all of the mini-muffin wrappers (I’ll call them cups). Fill half the cup with the melted chocolate. Roll small balls of the pumpkin cashew mix and drop it in the center of the chocolate in each cup. Then fill the remainder of the cup with the melted chocolate and make sure the chocolate coats the filling. Lightly sprinkle Himalayan sea salt on the top of the cups (optional) for a more salty/sweet combo. Refrigerate for 30 minutes or until hard.