Just 8 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 sprinke of sea salt.
No Bake Mini Chocolate Pumpkin Cups
Super easy to make and a perfect treat to keep in your freezer to satisfy your sweet tooth!
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 Chocolate Pumpkin Cups…
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 sprinke of sea salt.
They are made with 8 real, whole food ingredients…
Natural almond butter, pure pumpkin puree, maple syrup, coconut flour, pumpkin spice, coconut oil, semi-sweet or dark chocolate chips and dairy free milk of choice.
Plus coarse sea salt or kosher salt for topping, optional but recommended.
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 your dairy free milk of choice. I’ve made them with both almond milk and coconut milk.
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. To make sure it stays smooth and melt-y, either leave on verrrry low heat or remove from heat and then return to heat and stir when ready to do top layer.
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 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.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, candy, fall treat
Cuisine: gluten-free, vegan, paleo
¾ cup Natural Almond Butter
½ cup canned pure pumpkin
¼ cup coconut flour
1¼ teaspoons pumpkin spice
¼ cup pure maple syrup
2 tablespoon coconut oil
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
Place parchment baking cups in 24 mini muffin tins and set aside.
In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
Spoon melted chocolate mixture evenly into bottom of lined muffin tin
Freeze while you prepare the pumpkin layer.
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.
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)
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!
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 ...