For a treat that satisfies your sweet tooth without adding on the pounds, these chocolate pumpkin cups are the perfect choice. I keep them on hand for a sweet treat without the sugar.

These chocolate cups have only 0.5 teaspoons of sugar (that includes sugar that breaks down from starchy carbohydrates), as calculated using my sugar tracker calculation from my book, The Skinny Gut Diet:

0.5 teaspoons of sugar per cup
65 minutes to prepare and freeze
Makes 20 cups

Chocolate
1/3 cup coconut cream concentrate (coconut butter)
1/3 cup coconut oil
6 tablespoons cacao powder
1 teaspoon natural, non-caloric sweetener (monk fruit, stevia, etc.)
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice

Filling
½ cup pumpkin puree (canned or prepared from fresh pumpkin)
¼ cup nut butter
1 teaspoon pumpkin pie spice

Topping
¼ cup coarsely chopped nuts

1. Melt the coconut cream and the coconut oil in a saucepan over low heat. Remove from heat and add the cacao powder, sweetener, vanilla extract, and 1 tablespoon of the pumpkin pie spice. Mix until well blended.
2. Place cupcake liners into a mini muffin pan. Add ½ teaspoon chocolate mixture to each of 20 cups. Place in freezer for about 20 minutes.
3. In a mixing bowl, combine the pumpkin puree, nut butter, and 1 teaspoon pumpkin spice. Place ½ teaspoon of the filling mixture on top of frozen chocolate. Place another ½ teaspoon of chocolate mixture over the filling.
4. Sprinkle with the coarsely chopped nuts, and freeze for 30 minutes or until hardened.