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Pumpkin Almond Butter Cups
Print Recipe
Prep Time
45
minutes
mins
freeze time
2
hours
hrs
Course
Dessert
Servings
24
cups
Calories
101.85
kcal
Ingredients
Pumpkin Filling
1/2
can
pumpkin puree
⅓
cup
almond butter
1
TBSP
Pumpkin Spice
½
TBSP
maple syrup
1/4
tsp
sea salt
Chocolate Shell
2
cups
ground cacao
¾
cup
coconut oil
1
tsp
vanilla extract
Instructions
Melt coconut oil and add vanilla once in liquid form
Combine with cacao powder and pour to fill ¼ of silicone muffin* mold. Freeze for 15 minutes
While freezing, combine all filling ingredients together until fluffy and thick.
Remove mold from freezer, add about 1 TSP amount of filling to frozen chocolate, freeze for another 20-30 minutes.
Pour remaining chocolate over the frozen pumpkin, let freeze for about an hour- 2 hours.
Notes
*
mini muffin mold
, about 1.5 inches across
Keyword
chocolate, halloween, healthy, paleo, refined sugar free