Dairy Free Chocolate Pumpkin Butter Cups
These Dairy Free Chocolate Pumpkin Butter Cups combine rich chocolate with warm pumpkin flavors, making them an irresistible autumn treat.
Ingredients
For the Cups
- 1 cup dairy-free chocolate chips Use high-quality dairy-free chocolate for the best flavor.
- 1/2 cup pumpkin puree Use 100% pure pumpkin puree, not pumpkin pie filling.
- 1/4 cup almond butter Or your favorite nut butter.
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1 pinch salt
Instructions
Preparation
- Start by lining a muffin tin with cupcake liners.
- In a medium-sized bowl, melt the dairy-free chocolate chips using a microwave or a double boiler. Heat for 30 seconds at a time and stir until smooth.
Building the Cups
- Spoon a tablespoon of melted chocolate into each liner, coating the bottom. Place the muffin tin in the fridge for about 10 minutes to let the chocolate harden.
- In another bowl, mix together the pumpkin puree, almond butter, maple syrup, vanilla extract, pumpkin spice, and a pinch of salt until thoroughly combined.
- Remove the muffin tin from the fridge and drop about a tablespoon of the pumpkin mixture on top of the hardened chocolate in each cup.
- Spoon another layer of melted chocolate on top of the pumpkin filling until well-covered.
Finishing Up
- Place the tin back in the fridge for at least 30 minutes, or until fully set.
- Once set, gently peel away the cupcake liners and serve these delightful treats.
Notes
These Dairy Free Chocolate Pumpkin Butter Cups can be stored in an airtight container in the fridge for up to a week. They can also be frozen for longer storage; just make sure you separate each cup with parchment paper to avoid sticking.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 3gSodium: 50mgFiber: 2gSugar: 5g
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