Pumpkin and Crunchy Nut Butter Cups
[Vegan]

To Make the Chocolate:

1. First, make sure that the maple syrup and coconut oil are both at room temperature. Combine all ingredients in a large bowl or measuring cup and mix together until no clumps of cacao remain and it’s a uniform mixture.
2. Divide the chocolate in half and, with one-half, pour a small amount into nine silicone cupcake moulds until it’s all used up. Keep the other half of the chocolate at room temperature. Place the cups in your freezer to harden, about 10-15 minutes.

For the Nut Butter Layer:

1. Once the bottom chocolate layer is hard, place 1 tablespoon of the nut butter evenly over the chocolate for each of the 9 cups. Return to your freezer.

For the Pumpkin Pie Mixture:

1. As with the chocolate, make sure all ingredients are room temperature. Combine everything in one bowl and stir together.
2. Divide the pumpkin mixture on top of the nut butter layer until it’s all used up.
3. Pour the remaining chocolate over the top of the pumpkin layer and place the cups in the freezer overnight to set up.
4. The next day, carefully remove the cups from the moulds and serve.