Vickys Pumpkin Cups

• 240 ml liquid coconut oil
• 120 grams cocoa powder
• 4 tbsp maple syrup
• 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

1. Line a 12 hole muffin tin with paper liners
2. Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners
3. Freeze for 15 minutes
4. Meanwhile mix the pumpkin filling ingredients together
5. Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes
6. Spoon the rest of the chocolate layer on top and freeze for an hour to set completely
7. Store in the fridge after freezing

liquid coconut oil, cocoa, maple syrup, pumpkin puree, coconut oil, maple syrup, sunflower, ground cinnamon

Taken from cookpad.com/us/recipes/349953-vickys-pumpkin-cups (may not work)