Flourless Mini Dark Chocolate Espresso Cakes (No Bake, Vegan & GF)

These no-bake treats are made with a secret ingredient - pumpkin puree! Pumpkin gives this feel-good treat the perfect thick, fudgey texture, and it packs in some soluble fiber and antioxidant beta-carotene for a nutritional boost. These won’t leave you with a sugar rush, but they’re sure to satisfy a sweet tooth!

Ingredients:

• 1/4 cup + 1 Tbsp dark chocolate chips

• 1/3 cup pumpkin puree

• 1 Tbsp coconut flour

• 1 Tbsp cocoa powder + extra for sprinkling on top

• 1/4 tsp vanilla extract

• 1/2 tsp freeze dried coffee (I used decaf)

Directions:

1. Melt the dark chocolate until smooth, using a double boiler

2. Add in the pumpkin puree and mix until thoroughly combined

3. Add in the cocoa powder, coconut flour, freeze dried coffee, and vanilla extract and mix until well combined

4. Spoon into muffin tins, sprinkle the tops with extra cocoa powder, and refrigerate for at least 3-4 hours (or overnight) to allow them to harden. Enjoy!

Notes: Store in the refrigerator.