Chocolate Pumpkin Butter Cups
These delightful chocolate pumpkin butter cups blend rich chocolate with creamy pumpkin, making for a perfect guilt-free treat that caters to various dietary preferences.
Ingredients
For the Pumpkin Filling
- 1 cup pumpkin puree
- 1/2 cup almond flour Can substitute with other nut flours.
- 1/4 cup cocoa powder
- 1/4 cup maple syrup Can substitute with agave nectar or honey.
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
For the Chocolate Topping
- 1/2 cup dark chocolate chips (dairy-free)
Instructions
Preparation
- In a mixing bowl, combine pumpkin puree, almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and sea salt. Mix well until smooth.
- Line a muffin tin with paper liners.
Filling
- Spoon a layer of the pumpkin mixture into each liner, filling them halfway.
Topping
- Melt dark chocolate chips and drizzle or spoon over the pumpkin mixture in each cup.
Setting
- Freeze for at least 1 hour until set.
Serving
- Enjoy the chocolate pumpkin butter cups chilled or at room temperature.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months.