Chocolate Pumpkin Butter Cups
What says fall more than pumpkin and pumpkin spice?! I’m definitely the kind of gal that loves to break out all the yummy pumpkin recipes as soon as October 1st hits. Who’s with me?!
If you love chocolate and pumpkin spice, these babies are for you. They are super easy to make, are gluten free, dairy free, refined sugar free and paleo. Once they are done and set, I love storing them in the fridge as an easy go-to dessert or snack all fall long. These would also be great as mini sized cups for a holiday party!
As always, I would love to hear your thoughts and see your photos if you try this recipe!
XO, Tati
Chocolate Pumpkin Butter Cups
INGREDIENTS:
1 cup of dark chocolate chips
1 tbsp. of coconut oil
1/2 cup of almond butter
3 tbsp. of maple syrup
1/3 cup of pumpkin purée
1/4 cup of coconut flour
1 + 1/2 tsp. of pumpkin pie spice
DIRECTIONS:
Add the chocolate chips and coconut oil to a small saucepan and heat on low (mixing frequently) until melted.
Combile all other ingredients in a bowl.
Line a muffin tin with muffin liners.
Add a small layer of melted chocolate to each muffin liner and move the pan around to allow the chocolate to come up on the sides of the liners.
Put in the freezer to harden for 15 minutes.
Add a thick layer of the pumpkin butter mixture to the hardened chocolate.
Put back in the freezer to harden for 15 minutes.
Top with the final bit of melted chocolate and move the pan around to ensure each cup is covered in the chocolate.
Add back to the freezer for 15 minutes to completely harden.
Once solid, store in the fridge.