These are filled with a creamy, sweet pumpkin center using homemade almond butter instead of peanut butter and then covered in chocolate. And not just regular melted chocolate chips (which you could also use), but with homemade chocolate that only uses three healthy ingredients.
Pumpkin Nut Butter Cups [Vegan]
- 1/2 cup organic pumpkin puree
- 1/2 cup homemade almond butter
- 2 tablespoons organic maple syrup
- 4 tablespoons organic coconut oil
- 1/4 teaspoon organic ground nutmeg
- 1/4 teaspoon organic ground ginger
- 1 teaspoon organic ground cinnamon
- 1/8 teaspoon organic ground cloves
- 2 teaspoons organic vanilla extract
- 1 cup organic raw cacao powder
- 4 tablespoons organic maple syrup
- 1 cup organic coconut oil
- Put all ingredients for the pumpkin filling in a medium sized bowl and mix until well combined and creamy.
- Set aside.
- Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.
- Fill 1/3 muffin cup with the chocolate topping (approximately 1 tablespoon).
- Put in the freezer for approximately 10 - 15 minutes or until hardened then remove from freezer.
- Fill another 1/3 of the muffin cup with a layer of the pumpkin filling (approximately 1 tablespoon). Use your fingers to press down the filling (like when making a pie crust) making sure it's flat and touching all sides of the muffin cups so the top layer of chocolate doesn't drizzle down the sides.
- Fill the last 1/3 of the muffin cup with another layer of chocolate topping (approximately 1 tablespoon).
- Put back in the freezer for approximately 1 - 2 hours or until the pumpkin center is hard and firm.
- Store in freezer until you are ready to serve because they will become soft and lose their shape if left out at room temperature.