Chocolate Pumpkin Butter Cups – Easy & Dairy-Free Dessert
Chocolate Pumpkin Butter Cups are a fun and festive treat! The creamy pumpkin spice filling is sandwiched between dark chocolate to create the perfect bite every time. Plus, they’re lower in sugar and dairy-free!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 24 cups
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Ingredients
Pumpkin Spice Filling:
½ cup pumpkin puree
⅓ cup almond butter (or any nut/seed butter)
2 tablespoons honey (or maple syrup)
2 teaspoons pumpkin spice
Chocolate Layer:
1 cup chocolate chips
1 tablespoon coconut oil
Instructions
1. Microwave almond butter for about 30 seconds to soften.
2. In a bowl, whisk together pumpkin puree, honey, almond butter, and pumpkin spice until smooth. Set aside.
3. Melt chocolate chips and coconut oil in a microwave-safe bowl in 20-second increments until smooth.
4. Pour a thin layer of melted chocolate into silicone candy molds or mini cupcake liners. Freeze for 10 minutes to set.
5. Pipe or spoon the pumpkin spice filling on top of the chocolate layer. Freeze for 5-10 minutes.
6. Top with another layer of melted chocolate to cover filling. Freeze 1-2 hours, until firm.
7. Remove from molds and enjoy straight from the freezer.
Notes
Use silicone candy molds for festive shapes, or mini muffin liners for a Reese’s-style candy.
Do not leave candies at room temperature; they will soften. Store in an airtight container in the freezer.
For thinner candies, do not fill the molds completely.
Make a piping bag by filling a plastic baggie with the pumpkin mixture and snipping off a corner.
Store leftovers in the freezer for best texture.
Find it online: https://cookingwithramsay.com/chocolate-pumpkin-butter-cups/