COUPES DE CITROUILLE AU BEURRE DE SOLEIL

Instructions

1. Add pumpkin puree, sunbutter, pumpkin spice seasoning, cinnamon, and sweetener of choice to a bowl, mix together, and refrigerate.
2. Add ~⅔ chocolate morsels to a microwave-safe dish and microwave for ~1 min 30 sec.
3. Add a bit of chocolate to each cup in a silicone mini muffin mold. Make sure the edges are covered in chocolate.
4. Freeze for 5 min.
5. Add a small spoonful of pumpkin sunbutter filling to each.
6. Add the rest of the chocolate to a microwave-safe dish and microwave for ~1 min 30 sec.
7. Cover the top of each cup with chocolate. Make sure the pumpkin filling is completely covered.
8. Freeze for 5 min to let chocolate harden. Enjoy! 😁🍫🎃

Notes:

Recipe credit: Recipe by Cara Lundy @effortless_eats