No Bake Mini Chocolate Pumpkin Cups
Prep time
Total time
Just 8 ingredients, gluten-free, vegan and no bake, this mini treat is 3 layers of pure yumm! A creamy Fall-flavored pumpkin layer sandwiched between 2 layers of chocolate and topped with a sprinkle of sea salt. Store in the freezer or fridge.
Recipe type: Dessert, candy, fall treat
Cuisine: gluten-free, vegan, paleo
Serves: 24
Pumpkin Layer
  • ¾ cup Natural Almond Butter
  • ½ cup canned pure pumpkin
  • ¼ cup coconut flour
  • 1¼ teaspoons pumpkin spice
  • ΒΌ cup pure maple syrup
  • 2 tablespoon coconut oil
Chocolate Layers
  • 1½ cups semi-sweet or dark chocolate chips (I used Enjoy Life Foods )
  • ⅓ cup almond milk or milk of choice
Coarse sea salt or kosher salt for sprinkling, optional but recommended
  1. Place parchment baking cups in 24 mini muffin tins and set aside.
Chocolate Layers
  1. In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
Base Layer
  1. Spoon melted chocolate mixture evenly into bottom of lined muffin tin
  2. Freeze while you prepare the pumpkin layer.
  3. Set aside remaining melted chocolate for the top layer. Keep on very low heat or remove from heat and place back on very low heat and stir well before adding top layer.
Pumpkin layer
  1. In a sauce pan over low heat, mix almond butter and coconut oil until well combined/ almond butter softens. Add pumpkin puree and stir to combine. Add coconut flour, pumpkin spice and maple syrup. Stir until well combined.
  2. Remove muffin tins from the freezer and spoon pumpkin layer evenly among muffin tins on top of frozen chocolate base layer.
Top layer
  1. Spoon remaining chocolate evenly on top of pumpkin layer.
  2. Return to freezer for five minutes.
  3. If topping with sea salt, remove from freezer and top with salt (if you top with salt while the chocolate is still hot, it will taste great but salt will melt into the chocolate and you won't see it)
  4. Freeze for at least 30 minutes
Store in refrigerator or freezer. I like to store most in the freezer (they stay fresher longer) and keep some in the fridge for easy snacking!
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