Just 7 ingredients, gluten-free and vegan, 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. Note Fall 2020: this recipe is updated and even better than before!
New! I’ve added a cooking video to this page so you can see how quick and easy it is to make these No Bake Mini Chocolate Pumpkin Cups!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
Hope you love them!
NEW Fall 2020:This recipe has been tweaked and updated since last year, and is even better!
As many of you know, I make recipes many, many times before sharing them with you here. And I have lots of taste testers!
I also, make our own recipes once they’ve been shared to see if there is any room for improvement…. when I first made these Mini Chocolate Pumpkin Cups a few weeks ago, I decided there was room to improve the flavor and adjust the ingredient amounts….
So I made a few tweaks and they are amaaaazing!
The pumpkin layer is creamier and more pumpkin-y and the chocolate layer simpler.
Minis are just so perfect because they taste indulgent and satisfying and you can certainly have more than one like my kids and their friends do!
Back to these Mini Chocolate Pumpkin Cups…
Just 7 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.
They are made with 7 real, whole food ingredients…
Natural almond butter (or nut or seed butter of choice)
pure pumpkin puree
semi-sweet or dark chocolate chips
Plus coarse sea salt or kosher salt for topping, optional but recommended.
Note the photo below shows non-dairy milk but I no longer recommend that in the recipe– will update the photo soon!
And did I mention they are SUPER easy to make?
Perfect to meal prep a batch and keep in the fridge or freezer for when you want something sweet.
I start with the chocolate layer.
It’s just semi-sweet or dark chocolate chips melted with a little coconut oil.
You can melt your chocolate + 1 tablespoon coconut oil in a double boiler (recommended), sauce pan on very low heat or even the microwave.
Pro tip: if you make lots of treats with chocolate, a double boiler is a great thing to have in your kitchen! It allows you to melt the chocolate slowly so that it is smooth and luscious, without burning or seizing up.
You then spoon the melted chocolate into the base of each lined muffin tin and freeze for 5 minutes while you prep the pumpkin layer.
Set aside the remaining chocolate for the top layer. This is when a double boiler (Amazon affiliate link) is particularly nice to have because it keeps the chocolate warm and melty!
Meanwhile, while the base layer is in the freezer for 5 minutes, make the pumpkin layer.
In a saucepan:
you’ll heat the almond butter and coconut oil until melted
then stir in the pumpkin puree
then add in the coconut flour, pumpkin spice and maple syrup.
Then spoon the pumpkin mix evenly among the muffin tins, atop the frozen chocolate layer.
Finally, spoon the remaining chocolate on top of the pumpkin layer.
Set in the freezer for 5-10 minutes, then sprinkle with coarse sea salt or kosher salt and return to freezer. You could sprinkle with salt immediately and it will taste great but the salt will melt into the chocolate so you won’t see it.
Freeze at least 20 more minutes and enjoy!
I like to store most of them in the freezer (they stay fresher longer) and keep a few in the refrigerator for easy snacking.
Hope you love them as much as we do!
Scroll down for the recipe and leave a comment if you try.
Just 7 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.
Course: Dessert, candy, fall treat
Cuisine: Gluten-Free, Vegan, paleo
Author: Healthy Gluten-free Family
2/3cupNatural Almond Butteror nut or seed butter of choice
1tablespoon+ 1 1/2 teaspoons coconut oil
1/3cup+ 2 tablespoons canned pure pumpkin
1 1/4teaspoonspumpkin spice
3tablespoonspure maple syrup
1 1/2cupssemi-sweet or dark chocolate chipsI used Enjoy Life Foods
1 1/2teaspooncoconut oil
Coarse sea salt or kosher salt for sprinkling, optional but recommended
Place parchment baking cups in 24 mini muffin tins and set aside.
Using a double boiler, over low heat, add chocolate chips and coconut oil. Let chocolate melt, then stir to combine.
Spoon melted chocolate mixture evenly into bottom of lined muffin tin (about 1 teaspoon each)
Freeze while you prepare the pumpkin layer.
Set aside remaining melted chocolate for the top layer. Keep in double boiler on no heat or very low heat.
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.
Remove muffin tins from the freezer and spoon pumpkin layer evenly among muffin tins on top of frozen chocolate base layer.
Spoon remaining chocolate evenly on top of pumpkin layer.
Return to freezer for five minutes.
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)
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
8 thoughts on “No Bake Mini Chocolate Pumpkin Cups”
These are amazing!!!!! I love this recipe! I made half with chocolate on top and bottom, and the other half I left without chocolate and put chopped up pecans in the pumpkin pb part of the batter, and wow the crunch and flavors is delicious! This recipe is by far one of the most amazing pb cup recipes I have ever made!!!!
Thank you! So happy you love them! Love the idea of adding some chopped pecans for crunch! I’m going to have to try that! Thanks for sharing 🙂
What can I use instead of coconut oil?
Great question! I’ve never made these with anything else.. maybe grapeseed or avocado oil? You could always use a dairy-free milk in the chocolate layer in place of the oil…. let me know if you try them.
Excited to try these. Is there a sub for coconut flour? That’s not something I keep on hand.
Great question! I’ve made them with any other flour because coconut flour has specific properties that absorb moisture and works well with the pumpkin…. but it might work well with oat flour. To make oat flour, you just put gluten-free oats in a food processor and run it a minute until it’s a fine flour consistency. Lmk if you try.
My whole family LOVED these peanut butter chocolate cups. They are super easy to make. I was able to make them while holding my toddler. I am going to have to make a double the recipe next time as I don’t think these will last long in the freezer.
So happy you all loved them! And that you found them easy to make– even holding a toddler! Impressive! Thank you!