Description
These Chocolate Pumpkin Butter Cups combine creamy pumpkin puree with rich almond butter and cozy pumpkin spice, all enveloped in a smooth chocolate shell. Perfect as a festive fall treat or a healthy snack, these no-bake cups offer a delightful balance of sweet, spicy, and nutty flavors with a creamy texture.
Ingredients
Scale
Filling
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Almond Butter (or nut butter of choice)
- 2 Tablespoons Honey (or maple syrup)
- 2 Teaspoons Pumpkin Spice
Chocolate Coating
- 1 Cup Chocolate Chips
- 1 Tablespoon Coconut Oil
Instructions
- Prepare molds: Arrange silicone molds on a baking sheet to keep them stable and make handling easier during chilling.
- Melt chocolate: Combine chocolate chips and coconut oil in a double boiler or microwave. Heat gently until fully melted and smooth, stirring occasionally to prevent burning.
- Coat bottom with chocolate: Spoon about one tablespoon of the melted chocolate into each mold. Tilt or use a spoon to coat the bottom evenly. Place molds in the refrigerator to chill and harden for about 10 minutes.
- Make filling: In a mixing bowl, combine pumpkin puree, almond butter, honey, and pumpkin spice. Mix thoroughly until smooth and well incorporated.
- Fill chocolate cups: Spoon the pumpkin mixture into the chocolate bases in the molds. Smooth out the tops evenly with the back of a spoon or spatula.
- Seal with chocolate: Cover the filling with the remaining melted chocolate, spreading evenly to seal the cups. Gently tap the molds on the counter to remove any air bubbles.
- Chill to set: Refrigerate the filled molds for at least 90 minutes to allow the chocolate to fully harden. Once set, carefully remove the butter cups from the silicone molds and enjoy.
Notes
- Use high-quality chocolate chips for the best taste and texture.
- Almond butter can be substituted with any nut or seed butter of choice.
- For a vegan version, substitute honey with maple syrup and ensure chocolate chips are dairy-free.
- Store the butter cups in an airtight container in the refrigerator for up to one week.
- Allow butter cups to sit at room temperature for a few minutes before eating for easier biting.
