No Bake 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. Store in the freezer or fridge.
Servings: 24
Ingredients
- New Updated Recipe!
Pumpkin Layer
- 2/3 cup Natural Almond Butter or nut or seed butter of choice
- 1 tablespoon + 1 1/2 teaspoons coconut oil
- 1/3 cup + 2 tablespoons canned pure pumpkin
- 3 tablespoons coconut flour
- 1 1/4 teaspoons pumpkin spice
- 3 tablespoons pure maple syrup
Chocolate Layers
- 1 1/2 cups semi-sweet or dark chocolate chips I used Enjoy Life Foods
- 1 1/2 teaspoon coconut oil
Coarse sea salt or kosher salt for sprinkling, optional but recommended
Instructions
- Place parchment baking cups in 24 mini muffin tins and set aside.
Chocolate Layers
- Using a double boiler, over low heat, add chocolate chips and coconut oil. Let chocolate melt, then stir to combine.
Base Layer
- 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.
Pumpkin 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.
Top 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 freezer.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
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!