Pumpkin Chocolate Cups

It’s pumpkin season!!! Get ready for the best mini sweet treat for fall.

If you love pumpkin pie, you are going to be OBSESSED with these cups! Every time I have one, I can’t believe how good they are. AND great news, they are made with clean ingredients and NO refined sugar. Think pumpkin pie had a baby with Reese’s peanut butter cups! YUM!

I’ve even just made the creamy pumpkin layer for a quick fall dessert. However the added layer of hardened dark chocolate is CHEF’s KISS! See below for a list of ingredients and steps to make these babies.

I used this silicone mini muffin pan. It’s so easy to slip the cups out with no mess. You could also use a normal size muffin tray for larger pumpkin cups.

I enjoy one… maybe two at night 😉 Happy Fall cooking, y’all!

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Ingredients

Pumpkin Layer

1/2 cup nut butter (I use almond)

1/2 cup coconut oil (melted)

1/3 cup pumpkin puree

1/4 cup raw honey

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/4 teaspoon sea salt

Chocolate Layer

1 cup dark chocolate chips

2 tablespoons coconut oil

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Steps

1. Combine all wet ingredients (nut butter, coconut oil, pumpkin puree, honey and vanilla) in a large bowl and mix well.

2. Add the pumpkin pie spice, sea salt and stir.

3. Put mixture into a glass measuring cup so it’s easier to pour into your pan.

4. Pour the mixture evenly (1/2 to 2/3) into each mini muffin cup.

5. Place the pan into the freezer for two hours to set.

6. Remove the pumpkin layer from the freezer.

7. Melt the dark chocolate chips and remaining coconut oil in a glass measuring cup. It takes 30-60 seconds in a microwave. Stir well.

8. Pour a thin chocolate layer over each pumpkin cup so it’s fully covered.

9. Place the muffin pan in the refrigerator (not freezer) for 15 minutes to set.

10. ENJOY!

*store in an airtight container in the fridge or freezer. I prefer the freezer.

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