
Servings |
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Ingredients
Filling
- 1 cup pumpkin purre
- 1 tbsp tbsp coconut oil
- 4 dates
- 1 tsp agave nectar
- 2 tbsp Almond Milk
- 1/2 tsp vanilla
- 1 tsp pumpkin pie spice
- 1.5 oz Cholaca
Crust
- 1 tbsp almond flour
- 1/4 cup Walnuts
- 1 tbsp ground flax
- 2 tbsp honey
- 1/4 cup Shredded coconut
- 1/2 tsp salt
- 2 tbsp honey
- 1/4 cup Shredded coconut
- 1/2 tsp salt
Ingredients
Filling
Crust
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Instructions
- Blend all crust ingredients together in blender
- Press approx 1 tbsp of crust mix into the bottom of each cupcake liner or lightly oiled (coconut oil) silicone muffin tray
- Pour or scoop filling into cups
- Top with shredded coconut, 1/2 tsp of Cholaca and walnuts
- Freeze for at least 1.5 hrs before enjoying
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