Maple-Pumpkin Cake Pops

INGREDIENTS

organic or pastured eggs

1 1/4 cups

coconut butter (room temperature and slightly warm )

1/2 cup

tallow (lard, or ghee, melted and cooled)

1/2 cup

canned pumpkin (or cooked winter squash)

1/3

cup maple syrup (honey or coconut syrup)

2 tsp

cinnamon

3/4 tsp

ground ginger

1/2 tsp

ground allspice

1/4 cup

coconut flour

3/4 tsp

baking soda (sifted)

1/2 tsp

sea salt

1/2 cup

cocoa butter (melted and cooled slightly (source))

2 tbsp

maple syrup (or honey)

2 tsp

canned pumpkin (or winter squash puree)

1/4

teaspoon cinnamon

1 tbsp

coconut oil (melted and cooled)

1 tbsp

cacao powder (or cocoa powder)

teaspoon maple syrup (or 1 drop liquid stevia)

cinnamon

cacao powder (or cocoa powder)

chocolate shell (see recipe above)