Description
Velvety dark chocolate shells hide a creamy spiced pumpkin center, offering a perfectly balanced blend of autumn spices and rich sweetness in every bite.
Ingredients
- 1 cup dairy-free dark chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup pumpkin puree
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch salt
Instructions
- Line a 12-cup muffin tin with paper liners and set aside.
- In a heatproof bowl over simmering water, melt the dark chocolate chips with coconut oil, stirring until smooth.
- Spoon about 1 teaspoon of the melted chocolate into each liner to form the cup bases, then freeze for 5 minutes.
- Meanwhile, whisk together the pumpkin puree, almond butter, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until creamy.
- Divide the pumpkin mixture evenly among the chilled chocolate cups, smoothing the tops with a spoon.
- Reheat any remaining chocolate if needed and spoon approximately 1 teaspoon over each pumpkin layer to seal in the filling.
- Return the tin to the freezer and chill for 15–20 minutes, or until fully set.
- Remove cups from liners and serve immediately or store as directed.
Notes
- Store cups in an airtight container in the refrigerator for up to one week.
- Almond butter can be replaced with peanut butter or cashew butter.
- For quicker set, place cups in the freezer for an extra 5 minutes.
- Ensure chocolate chips are labeled dairy-free or vegan for a true dairy-free treat.