Description
Delicious dairy-free chocolate pumpkin butter cups with a rich, creamy filling. Perfect for fall treats or anytime snacks.
Ingredients
- 1 cup dairy-free chocolate chips
- 2 tbsp coconut oil
- 1/2 cup pumpkin puree
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- Pinch of salt
Instructions
- Melt the dairy-free chocolate chips and coconut oil together in a double boiler or microwave.
- Line a muffin tin with paper liners and spoon a thin layer of melted chocolate into each.
- Freeze for 10 minutes to set.
- Mix pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla, and salt in a bowl.
- Spoon the pumpkin mixture over the set chocolate layer, leaving space for the top chocolate layer.
- Pour the remaining melted chocolate over the pumpkin layer and spread evenly.
- Freeze for 20 minutes or until firm.
- Serve chilled and store leftovers in the fridge.
Notes
- Use smooth almond butter for best texture.
- Adjust sweetness by adding more or less maple syrup.
- Store in an airtight container for up to a week.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American