Pumpkin Chocolate Cups
Prep: 10 minutes
Serving Size: varies
Servings: 12 cups
Cooking Time: (inactive) 30 minutes
*It is recommended to use al organic ingredients
for health as well as flavor.
1/3 cup shelled roasted unsalted pumpkin seeds
1.5 cups unsweetened shredded coconut
1/2 cup coconut butter
1/2 cup coconut oil
1 tsp Stevia extract (I use NOW brand liquid)
1 tsp. vanilla (I use non-alcoholic)
1/2 cup coconut oil and 1/4 cup cacao powder
(I use Navitas Organics Brand)
Assemble all ingredients. Line a 12-cup muffin
pan with muffin liner cups.
!. Place the pumpkin seeds into a food processor and blend
about 10 seconds. Then add the shredded coconut, coconut
butter, coconut oil, vanilla, and stevia to the food processor
and blend until well mixed.
2. Using a spoon to equally divide the mixture into the 12 muffin
cups, mixture will be quite thick.
3. Once all of the muffin liners are filled, melt the coconut
oil and the cacao powder together.
4. Using a spoon to scoop out about 1 tablespoon of chocolate
liquid and pour onto your coconut cups until the coconut is
completely covered. Repeat on all the coconut cups.
5. Place in freezer for about 20 minutes or until the chocolate
is frozen. Store in a covered container in the fridge.
*This recipe was revamped from Drjockers.com, but even tastier.
I use these as a bedtime ‘sleepy pill’. I cut each in half and
take one-half an hour before bedtime.
**With the healthy fats and proteins, these can help to regulate
night time blood sugar imbalances that can interfer with sleep;
and because of the tryptophan that is found in the unsweetened
cacao powder can makes you sleepy.