Peanut Butter Pumpkin Cups

Ingredients

• 4 cups dark chocolate chips (or semi-sweet chocolate chips)
• 2 tablespoon coconut oil
• 1/3 cup all-natural peanut butter (smooth)
• 1/3 cup pumpkin puree
• 2 teaspoon maple syrup
• sea salt (to taste)

Steps

1. 1

   Place dark chocolate and coconut oil in a microwave safe bowl. Microwave for one minute and stir. Microwave for 20 seconds more and stir again. Repeat 2-3 times or until all chocolate is melted.

2. 2

   In a medium-sized bowl, melt 1/3 cup of peanut butter (microwave for 25 seconds), then mix in the pumpkin puree and maple syrup. Set aside.

3. 3

   Line a mini cupcake tin with cupcake liners and scoop in 1 teaspoon of melted chocolate into the bottom of the liners. Place in freezer for about 5 minutes until the chocolate hardens.

4. 4

   Next, spoon 1 tablespoon of the peanut butter/pumpkin filling onto the chocolate and cover the filling with 1/2 tablespoon more of melted chocolate. Sprinkle sea salt.

5. 5

   Place in freezer for about 30 minutes, or until hardened.