Chocolate Dipped Pumpkin Madeleines (Keto + Vegan)

Alright so first off, I’m sorry about the wait for these. Jose’s birthday was last Tuesday. But they are here now :) these were obviously inspired by My boyfriend = Jose’s love for madeleines. He really likes the pumpkin ones from Starbucks. So did I order madeleine molds just to make my own version of these for him? Yup yup. Sure did. They are soft, sweet, pumpkin-y, a little chocolate-y, Madeleine-y... you get the point.  Anywho, enjoy! Tag me on instagram if ya make them!


Chocolate Dipped Pumpkin Madeleines
Recipe by The Daily Kale

Ingredients:
2 cups almond flour
4 tbsp @lakanto golden monkfruit (can sub coconut suar)
1/8 tsp pumpkin pie spice
Pinch of cinnamon + nutmeg
Pinch of salt
2 tbsp pumpkin
4 tbsp coconut oil (melted)
4 tbsp almond milk

Chocolate dipping sauce:
1/2 cup chocolate chips (@lilys_sweets )
1 tbsp coconut oil
4 tbsp coconut cream
1 tbsp pumpkin
Pinch of pumpkin pie spice, nutmeg, cinnamon
Pinch of salt

Directions:
Combine all dry ingredients and stir. Combine all wet ingredients in a separate bowl, and stir. Add them together and stir. Evenly distribute the mix into molds. I ended up using two molds which made 18 total. Bake for 15 min. at 350. Take out of molds and let sit on a cooling rack.

While they are cooling make your chocolate sauce. Place all ingredients in stainless steel bowl. Boil a pot of water and then turn off the heat. Place bowl on top of the pot and stir together while the mixture is melting. Line a pan with parchment paper. Dip them in the chocolate sauce half way and place on the lined pan. Put it in the freezer for 15 min to set. Store in an air tight container in the fridge.