3 ounces (or about 1 bar) Unsweetened Chocolate
1 Tbs Coconut Oil
1/2 cup pumpkin puree (steamed then mashed or pureed will do)
1/4 cup raw honey
1/2 cup sucanut
1/4 cup cocoa powder
2 tsp vanilla extract
3/4 cup apple sauce
1/4 cup water
3/4 cup brown rice flour
1 tsp baking powder
1/2 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
pinch of clove
pinch of cayenne
Preheat the oven to 350
Grease mini muffin tin with coconut oil or line with mini muffin liners.
Melt the chocolate and coconut oil over low heat.
Combine pumpkin, sucanut, honey, cocoa powder, vanilla and apple sauce.
Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
Transfer ingredients to a bowl and mix in the flour, baking powder, sea salt, cinnamon and cayenne.
Add water if needed for desired consistency.
Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
Cool completely on a wire rack.
I love that Meghan Telpner. She has a way of making totally delicious treats in a super healthy way. When I do my P90X workouts 5 days a week and eat like Meghan 85% of the time, I feel awesome. Have you tried
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