For the chocolate
- 2 cups dairy-free dark chocolate chips (1 10z bag)
- 2 tsp coconut oil
For the filling
- 3 TBS pumpkin puree (canned pumpkin)
- 1 TBS molasses or maple syrup (or to taste)
- 1/4 cup coconut butter*
- 1 tsp pumpkin pie spice
- 1. Line mini muffin pan with 12 paper liners, set aside.
- Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)
- Scoop about 1/2 tablespoon of melted chocolate into 12 muffin liners. (Scoop a little less and you should get about 16 cups.) Transfer pan to freezer and allow chocolate to set for 5 minutes.
- While bottom chocolate layer sets, make your filling: In a small bowl, microwave coconut butter until slightly melted, about 15-20 seconds. Stir in pumpkin spice, pumpkin puree, and molasses or maple syrup until mixture is smooth. Set aside.
- Take muffin pan out of freezer. Using 1/2 teaspoon, scoop a rounded ball of the pumpkin coconut butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another 1/2 tablespoon. Transfer pan back to freezer for another 5 minutes until set.
- I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating. Enjoy!
*Feel free to sub another nut butter. I would recommend peanut butter, cashew butter or almond butter (or blends). If interested in making your own coconut butter, check out this tutorial
Recipe adapted from my Matcha Coconut Butter Cups
- Serving Size: 1/16th
- Calories: 90
- Sugar: 5g
- Sodium: 15mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg