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Pumpkin Almond Butter Cups

Print Recipe
Prep Time 45 minutes
freeze time 2 hours
Servings: 24 cups
Course: Dessert
Calories: 101.85
Ingredients Method Notes

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

Method
 

  1. Melt coconut oil and add vanilla once in liquid form
  2. Combine with cacao powder and pour to fill ¼ of silicone muffin* mold. Freeze for 15 minutes
  3. While freezing, combine all filling ingredients together until fluffy and thick.
  4. Remove mold from freezer, add about 1 TSP amount of filling to frozen chocolate, freeze for another 20-30 minutes.
  5. Pour remaining chocolate over the frozen pumpkin, let freeze for about an hour- 2 hours.

Notes

*mini muffin mold, about 1.5 inches across