Ingredients :
- Chocolate Layers
- 240 ml liquid coconut oil
- 120 grams cocoa powder
- 4 tbsp maple syrup
- Filling
- 110 grams pumpkin puree
- 2 tbsp liquid coconut oil
- 2 tbsp maple syrup
- 3 tbsp sunflower seed butter - see my recipe below
- 1/2 tsp ground cinnamon or pumpkin pie spice
Method :
- Line a 12 hole muffin tin with paper liners
- Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners
- Freeze for 15 minutes
- Meanwhile mix the pumpkin filling ingredients together
- Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes
- Spoon the rest of the chocolate layer on top and freeze for an hour to set completely
- Store in the fridge after freezing
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