Description
A delicious dairy-free alternative to classic chocolate peanut butter cups, featuring creamy pumpkin butter and rich chocolate.
Ingredients
Scale
- 1 cup dairy-free chocolate chips
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 tbsp coconut oil
- Pinch of salt
Instructions
- Line a mini muffin tin with paper liners.
- Melt the chocolate chips and coconut oil in a double boiler.
- Pour a small amount of melted chocolate into each liner and spread evenly.
- Freeze for 10 minutes.
- Mix pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt in a bowl.
- Scoop pumpkin mixture over the hardened chocolate layer.
- Top with remaining melted chocolate.
- Freeze for 20 minutes until firm.
Notes
- Store in the refrigerator for up to 1 week.
- Use smooth pumpkin puree for best texture.
- Adjust sweetness by adding more or less maple syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg