Fall "Junior Mints"
- U Serves 20 People
- P Prep: 00:05
- P Cook: 01:30
Nutritional Facts
per 1 serving size (Recipe makes 20 servings)
Amount Per Serving
Calories 10
Calories from Fat 4
% Daily Values*
Total Fat 0.40
0.62%
Saturated Fat 0.27
1.35%
Polyunsaturated Fat 0.01
Monounsaturated Fat 0.02
Cholesterol 0.13
0.04%
Sodium 11.64
0.49%
Potassium 4.73
Total Carbohydrate 1.02
0.34%
Dietary Fiber 0.28
1.12%
Sugars 0.78
Protein 0.53
Vitamin A 0.00%
Vitamin C 0.15%
Calcium 1.61%
Iron 0.18%
* Nutritional Values are estimated and may vary
³ Description
Junior Mints were my inspiration for this chocolate covered pumpkin melt in your mouth idea!
² Ingredients
- 0.1875 cup, mashed Cooked Pumpkin (from Canned)
- 1/4 serving (serving = 1 heaping scoop) Optimum Nutrition Gold Standard 100% Casein - Creamy Vanilla
- 1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
- 2 serving (serving = 2 tbsp) Sunspire Unsweetened Carob Chips
q Directions
1.) Mix 1/2 scoop vanilla casein, 3 tablespoons pumpkin puree, and either 5 drops of cinnamon liquid stevia or a few shakes of cinnamon and a stevia packet.
2.) Form into small balls. (I made 20) and place on a small plate covered in foil.
3.) Place in freeze for about an hour. (Frozen items are easier to cover in chocolate than mushy soft balls!)
4.) Melt your chocolate, place a ball in the chocolate, cover it well and use a fork to tap off the excess chocolate back into the bowl.
5.) Place in freezer on the foil to make sure chocolate hardens well. I store mine in the freezer because I like them harder, but fridge should work as well!
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