Vegan Pumpkin Chocolate Cups
Ingredients
- 250 g dark vegan chocolate
- 200 g butternut puree
- 2 tbsp maple syrup
- a handful of caramelized pumpkin seeds, chopped
- 2 tbsp brown almond butter
- 1 tbsp coconut syrup
Preparation
Carefully melt the chocolate in a double boiler. Place paper or silicone molds into a muffin tray. Add 2 tablespoons of chocolate per cup and coat the bottom and three-quarters of the sides. Freeze for 10 minutes.
Stir together butternut puree, maple syrup, coconut syrup, pumpkin seeds, and almond butter until combined. Place 2 teaspoons of this mixture onto the chocolate base.
Cover with the remaining chocolate and top with chopped pumpkin seeds and sea salt flakes. Freeze for another 10 minutes.
Store in the freezer and allow to defrost for about 20 minutes before eating.
