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 sprinke of sea salt. Note Fall 2020: this recipe is updated and even better than before!
No Bake Mini Chocolate Pumpkin Cups
Super easy to make and a perfect treat to keep in your freezer to satisfy your sweet tooth!
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 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 sprinke 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 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.
Pro-tip: I love to use a double boiler (Amazon affiliate link to the one we use), when I melt chocolate. It allows the chocolate to melt beautifully without seizing up or hardening. And it keeps the chocolate warm and smooth.
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.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, candy, fall treat
Cuisine: gluten-free, vegan, paleo
New, Updated Recipe!
⅔ cup Natural Almond Butter (or nut or seed butter of choice)
⅓ cup + 2 tablespoons canned pure pumpkin
3 tablespoons coconut flour
1¼ teaspoons pumpkin spice
3 tablespoons pure maple syrup
1 tablespoon + 1½ teaspoons coconut oil
1½ cups semi-sweet or dark chocolate chips (I used Enjoy Life Foods )
1½ teaspoon coconut 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 ...