Clean eating "reese cups"

Mark and I are on day 10 of a 21 day detox.  It is a refined sugar and gluten free detox.  It has had its ups and downs, but it is going well.  My body is responding quite well to it and i'm considering staying off gluten full time if i continue to feel better.

With that being said...this girl needs some chocolate in her life semi-often.

So i whipped these guys up:

Ingredients:

• 1 Cup Coconut Oil
• 1/2 Cup Natural Cocoa
• 1/4 Cup + 2 Tbsp Pure Maple Syrup
• 1/3 Cup Pumpkin Puree
• 1/3 Cup Natural Peanut Butter
• 1/3 Cup Pitted Dates
• Dash of Salt

Directions:

1. Spray a mini muffin tin with non-stick cooking spray.
2. Using your small food proccessor bowl blend your coconut oil, cocoa and 1/4 cup of maple syrup until smooth (stopping to scrape down the sides occassionally).
3. Using a large food processor bowl blend your pumpkin puree, peanut butter, dates, salt and 2 tbsp maple syrup until smooth. If you experience the batter being too thick add 1 tbsp of warm water and continue blending.
4. Place 1/2 tbsp of your chocolate mixture in each muffin cup.
5. Then layer just under 1 tbsp of your peanut butter mixture on top of the chocolate layer.
6. Finally, place another 1/2 tbsp of the chocolate mixture on top of the peanut butter layer.
7. Cover with saran wrap and place in the freezer for 2-3 hours.
8. Remove and enjoy!

store in freezer.

if you make them, let me know how ya like them!  :)