Easy Vegan Pumpkin Chocolate Cups
Ingredients
- 200g vegan dark chocolate
- 1 tbsp coconut oil
- 1/3 cup natural peanut butter
- 1/3 cup pumpkin purée
- 3 tbsp maple syrup
- 1 tbsp pumpkin pie spice
- Flakey salt for topping
Preparation
Melt chocolate and coconut oil in microwave in 30-second increments stirring in between.
Add 1 tablespoon of chocolate into each of the 13 muffin tins and use a spoon to push it up the sides. Place in fridge for chocolate to harden.
Mix pumpkin fillings, divide into your muffin tins and spread out to sides.
Drizzle on the rest of the chocolate and top with some salt flakes. Let your cups sit in fridge for 10-15 minutes and enjoy.
