This recipe has been a favorite for years!

(I was inspired by a recipe I found that was the springboard for this one, but it’s been so long ago, that I’m sorry I don’t know who to give attribution for the original idea.)

1 C. coconut oil
1/2 C. cocoa or cacao
1/4 C. maple syrup


In a blender or food processor combine until smooth:
1/3 C. pumpkin puree
1/3 C. peanut butter
1/3 C. dates
2 tsp. maple syrup
dash of salt

In a mini muffin tin, with a small spoon, spread one layer of the chocolate mixture on the bottom of a muffin cup. Add a layer of the peanut butter mixture on top, followed by a final layer of chocolate {each muffin cup should have three layers: chocolate, peanut butter, chocolate}. Repeat until you run out of chocolate and peanut butter mixtures.
Cover tin with a plastic wrap and freeze for 2 hours. Enjoy!

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