Chocolate Pumpkin Butter Cups (Edit recipe)

Looking for a healthy holiday or halloween treat? These Chocolate Pumpkin Butter Cups are vegan, gluten-free and low in sugar.

5 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	95
Fat:	8 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	61 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 8

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Melt the chocolate in the microwave or in a double boiler.
Line a mini muffin pan with 12 disposable baking cups.
Scoop about two teaspoons of melted chocolate in to the bottom of the liner and up the sides some.
Pop them in the freezer for about 5 minutes to let the chocolate set while you prepare the filling.
Add the coconut oil, cashew butter, pumpkin puree, maple syrup, pumpkin pie spice and salt to a small saucepan. Heat until oil is melted and everything is mixed together. Set aside.
Remove the chocolate cups from the freezer and fill each one with about two teaspoons of pumpkin filling and then pop them in the freezer for another 10 minutes.
Remove from freezer and top the cups with about a teaspoon more of melted chocolate.
Move the cups to the refrigerator until chocolate and filling has set. Approximately 1-2 hours.
Enjoy immediately or store in an airtight container in the refrigerator.