Easy Nut Pumpkin Chocolate Cups
These easy no-bake Nut Pumpkin Chocolate Cups combine a rich dark chocolate shell with a creamy pumpkin and nut butter filling. Finished with coarse sea salt, they are a simple vegan and gluten-free-friendly fall dessert.
Equipment
- Mini muffin pan
- Paper or silicone liners
- Microwave-safe bowl
- small mixing bowl
- Spoon
- Measuring cups and spoons
Ingredients
- 1 1/2 cups dark chocolate chips
- 2 teaspoons refined coconut oil
- 1/3 cup creamy almond butter
- 3 tablespoons pure pumpkin puree
- 1 teaspoon pure maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon coarse sea salt
Instructions
- Line a 12-cup mini muffin pan with paper or silicone liners.
- Add the dark chocolate chips and coconut oil to a microwave-safe bowl.
- Microwave in 20-second intervals, stirring after each interval, until completely smooth.
- Spoon a small amount of melted chocolate into each liner and spread it across the bottom.
- Refrigerate for 5 to 10 minutes, until the chocolate is firm.
- In a small bowl, combine the almond butter, pumpkin puree, maple syrup, and pumpkin pie spice.
- Stir until the pumpkin filling is smooth and evenly combined.
- Spoon a small amount of pumpkin filling into the center of each chocolate base.
- Cover each filling with the remaining melted chocolate.
- Gently tap the muffin pan on the counter to level the chocolate.
- Sprinkle a small amount of coarse sea salt over each cup.
- Refrigerate for about 30 minutes, or until completely firm.
- Remove the chocolate cups from the liners and serve chilled.
Notes
Nutritional Information per chocolate cup:
- Calories: 150 kcal
- Carbohydrates: 14 g
- Protein: 3 g
- Fat: 10 g
- Saturated Fat: 5 g
- Fiber: 2 g
- Sugar: 8 g
- Sodium: 45 mg
