Chocolate Pumpkin Butter Cups (Print Version)
Creamy pumpkin spice filling between layers of dark chocolate creates a festive, dairy-free treat that's lower in sugar.
# Ingredients:
→ Pumpkin Filling
01 -
½ Cup Pumpkin Puree
02 -
⅓ Cup Almond Butter (or any nut butter)
03 -
2 Tablespoons Honey (or maple syrup)
04 -
2 Teaspoons Pumpkin Spice
→ Chocolate Layer
05 -
1 Cup Chocolate Chips
06 -
1 Tablespoon Coconut Oil
# Steps:
01 -
Microwave the almond butter for about 30 seconds to improve blending consistency. Combine pumpkin puree, honey, almond butter, and pumpkin spice in a bowl. Whisk or use a hand mixer to blend until smooth. Set aside.
02 -
Combine chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second increments, stirring between each, until fully melted.
03 -
Pour a thin layer of melted chocolate into each silicone mold cavity or mini cupcake liner. Place in the freezer to set for about 10 minutes.
04 -
Transfer the pumpkin spice mixture into a plastic bag. Cut a small hole in one corner to create a piping bag. Pipe the filling on top of the set chocolate layer in each mold.
05 -
Return the molds to the freezer for 5-10 minutes to firm up the pumpkin layer.
06 -
Pour a final layer of melted chocolate on top of each pumpkin spice layer. Freeze the chocolate cups for 1-2 hours or until the center layer is completely firm.
# Notes:
01 -
You can use any silicone candy mold for this recipe. Mini pumpkin molds add a festive touch, or use mini muffin liners for a traditional cup appearance.
02 -
For smaller candies, do not fill the mold completely. Thinner layers work well for bite-sized treats.
03 -
Store finished cups in the freezer, as they will melt at room temperature and the filling will become soft.
04 -
Create a homemade piping bag by folding a plastic bag in half with the zipper outside, filling with the mixture, then sealing and snipping one corner.