Small but mighty!
You know we love having a freezer stash of treats and we love making them in mini sizes (Mini Chocolate Peanut Butter Cups, Mini Twix Bars, you get the point :))
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.