Pumpkin Almond Butter Cups
Delicious and healthy pumpkin almond butter cups made with dark chocolate.
Equipment
- Mini muffin pan For shaping the cups.
Ingredients
Main Ingredients
- 4 cups dark chocolate
- 1 tablespoon coconut oil
- 1 cup almond butter
- 1 cup pumpkin puree
- 2 teaspoon maple syrup
- 1 teaspoon pumpkin pie spice
- 1 pinch sea salt for sprinkling on top
Instructions
- Line a mini muffin pan with paper liners and set it aside.
- In a microwave-safe bowl, combine the dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted.
- Spoon about 1 teaspoon of melted chocolate into each muffin tin, covering the bottom and going about 3/4 of the way up the liners. Place in the freezer for 5 minutes to set.
- In a small bowl, mix the almond butter, pumpkin puree, maple syrup, and pumpkin pie spice until well combined.
- Take about 1 teaspoon of pumpkin mixture and drop it into each cup, leaving the edges uncovered.
- Spoon about 1/2 tablespoon of remaining melted chocolate over each cup and sprinkle sea salt on top.
- Place the muffin pan in the freezer for 30 minutes or until hardened completely.
Notes
For a variation, you can sprinkle chopped nuts or shredded coconut on top before the chocolate sets.