Pumpkin Butter Cups
Ingredients
- 2 cups of chopped good quality dark chocolate
- 1/4 cup pumpkin puree
- 3 tbs almond butter (peanut butter will overpower the pumpkin! So opt for more neutral flavors like almond, cashew, or even sunflower!) 1 tbs coconut oil
- 1 tsp maple syrup
- 3/4 tsp cinnamon
- 1/8 tsp nutmeg
Preparation
Line a muffin tin with silicone liners (paper work fine, but I like reusable silicone cups)
Melt your chocolate and coconut oil using a microwave or double boiler method
Remove from heat and spoon about 1-2 tbs into your muffin liners
Pop the tray in the freezer to allow the chocolate to harden while you prepare the pumpkin filling
In a medium mixing bowl, add in the rest of the ingredients and mix until uniform
Spoon about 1/2 tbs pumpkin on top of the chocolate layer and top off with the rest of the chocolate
Chill in the freezer again until everything hardens in place and enjoy
