Chocolate Pumpkin Cups

These chocolate cups are packed with almond butter and pumpkin and can be prepared in under 30 minutes, making them a great fall treat.

Course Dessert

Cuisine American

Prep Time 30

Total Time 30

Servings mini cups

Calories 130kcal

Line a mini muffin pan with paper liners and set aside.
Place the chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals, stirring in between and repeat until the chocolate is melted.
Spoon about 1 teaspoon of the melted chocolate in each muffin tin and spread it so it covers the bottom as well as ¾ of the way up of the liners, which ensures the pumpkin filling is covered properly. Put in freezer for 5 minutes to set.
In a small bowl, mix together the almond butter, pumpkin puree, maple syrup and pumpkin pie spice until everything is combined.
Take about 1 teaspoon of the pumpkin mixture and drop into the cup, trying to leave the edges uncovered. Repeat with each cup.
Spoon about ½ tablespoon of the remaining chocolate over each cup. Sprinkle with sea salt and place in freezer for 30 minutes or until hardened.

You need to use good quality dark chocolate. If you don't like dark chocolate you can use semi-sweet or even milk chocolate.
Use refined coconut oil so it has a neutral flavor.
If you don't like or have almond butter, you can use a nut butter of your choice.
Make sure you spoon the chocolate up the sides of the liners so you can easily place the pumpkin filling in the middle and it will get covered by the chocolate properly.