Chocolate Almond Butter Pumpkin Cups
Total Time
20 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(3)
Ingredients
12 servings
- ¾ cup coconut oil (unrefined or refined)
- ⅓ cup Earth Echo Cacao Bliss
- 2 tablespoons coconut sugar (or any granulated sweetener)
- 1 teaspoon vanilla extract
- ½ cup creamy almond butter
- ¼ cup pumpkin puree
- 1 tablespoon maple syrup (or any sweetener of choice)
- 2 teaspoons ground pumpkin spice powder
- pinch of salt
- flaked sea salt for sprinkling (optional)
How would you rate this recipe?
Preparation
Step 1
Line a standard muffin pan with muffin liners. Set aside.
Step 2
In a mixing bowl, combine the oil, Earth Echo Cacao Bliss, sugar, and vanilla extract. Whisk until smooth. Set aside.
Step 3
In another mixing bowl, combine the almond butter, pumpkin puree, maple syrup, pumpkin spice and a pinch of salt. Mix until smoothly combined.
Step 4
Add 1-2 tablespoons of the chocolate mixture to each muffin liner, simply ensuring the bottoms of the liners are completely covered.
Step 5
On top of each chocolate covered liner, add one rounded tablespoon dollop of the pumpkin filling.
Step 6
Cover each dollop of filling with the remaining chocolate mixture. Optionally, sprinkle each with a touch of flaked salt.
Step 7
Pop the muffin tin for at least ten minutes or until set and frozen.
Step 8
Keep stored in an airtight container in the refrigerator or freezer for up to one week.
Step 9
Enjoy!
Step 10
Save recipe for the next time?
