Decadent Dark Chocolate Marbled Pumpkin Collagen Bombs
As the leaves turn and the air crips, the craving for warm, comforting spices hits hard. But what if your favorite pumpkin treat could actually support your skin elasticity and joint health? Enter these Dark Chocolate Marbled Pumpkin Collagen Bombs. This recipe marries the rustic, earthy heritage of autumnal pumpkin pie with the modern functional food movement. We utilize collagen peptides—a staple in contemporary wellness diets—blended seamlessly into a creamy, spiced pumpkin truffle base. The magic happens with the marbling; we swirl in antioxidant-rich dark chocolate not just for that visual 'wow' factor, but to add a satisfying snap that contrasts the velvety center. These bites are more than just a sweet fix; they are nutrient-dense powerhouses packed with Vitamin A, healthy fats, and bioavailable protein, making them the perfect post-workout snack or guilt-free evening indulgence.
The Masterplan
Line a mini muffin tin or a silicone ice cube tray with liners.
In a medium bowl, whisk together the melted coconut butter, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice until smooth.
Gradually stir in the collagen peptides. Ensure the mixture is well-incorporated and no clumps remain. Set aside.
In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until completely melted and glossy.
Spoon about a teaspoon of the pumpkin mixture into the bottom of each mold.
Drizzle a teaspoon of melted chocolate over the pumpkin layer.
Use a toothpick or skewer to gently swirl the chocolate into the pumpkin mixture to create a marbled effect.
Top with a tiny pinch of sea salt if desired.
Place the tray in the freezer for at least 45 minutes to set completely.
Store in the refrigerator or freezer in an airtight container.
Perfect Pairings
Gather Your Energy
Step by Step
Line a mini muffin tin or a silicone ice cube tray with liners.
In a medium bowl, whisk together the melted coconut butter, pumpkin puree, sweetener, vanilla extract, and pumpkin pie spice until smooth.
Gradually stir in the collagen peptides. Ensure the mixture is well-incorporated and no clumps remain. Set aside.
In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 20-second intervals, stirring in between, until completely melted and glossy.
Spoon about a teaspoon of the pumpkin mixture into the bottom of each mold.
Drizzle a teaspoon of melted chocolate over the pumpkin layer.
Use a toothpick or skewer to gently swirl the chocolate into the pumpkin mixture to create a marbled effect.
Top with a tiny pinch of sea salt if desired.
Place the tray in the freezer for at least 45 minutes to set completely.
Store in the refrigerator or freezer in an airtight container.