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Pumpkin Chunkin' Chocolate Cups
Kait Manson
October 1st marks the start of pumpkin season! Pumpkin spice, pumpkin pie and now pumpkin chocolate cups. They are a pumpkin twist on a Reese's cup. With just 5 ingredients these vegan pumpkin chocolate cups are perfect treats for your next Halloween party or movie night!
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Download the recipe card!
Ingredients:
Filling:
1/2 cup Almond butter
1/4 cup Pumpkin puree
1/2 tablespoon Cinnamon
Dash of Vanilla Extract
Chocolate Shell:
2 cups Vegan Mini Chocolate Chips
2 tablespoons Coconut oil
Extra:
Arbonne's Vegan Chocolate Protein Powder
Note: I use the Enjoy brand vegan mini chocolate chips found at my local grocery story. Arbonne also sells a sample size pack of vegan chocolate protein so you can try before you commit to a large bag.
Supplies:
Muffin Tin or Mini Muffin Tin - depending on the size you want
2 Mixing Bowls
Mixing Spoon
Directions:
1. Combine 1 cup of chocolate chips and a tablespoon of coconut oil. Melt in the microwave using 30 second bursts, mixing in between bursts.
2. Using a spoon, scoop the chocolate into your choice of muffin tin. If you are using a standard muffin tin with six slots then 1 cup of chocolate should cover the bottom of all six slots. If you are using a mini muffin tin with 12 slots the chocolate, if used sparingly should fill all twelve spots. Create a thin layer of chocolate to create the bottom of the chocolate cup.
3. Freeze for 10 minutes
4. While the chocolate is freezing, combine a 1/2 cup of almond butter with 1/4 cup of pumpkin puree and about a half tablespoon of cinnamon with a dash of vanilla extract. Vanilla extract is strong and a little will go a long way. Taste the mixture and add extra cinnamon if needed.
5. Using a spoon, add a small dollop of the filling on top of the chocolate that was frozen. Use the bottom of your spoon or your finger, if your hands are clean, to smooth the mixture down but be sure to stay away from the edges.
6. Combine a second cup of chocolate chips and a tablespoon of coconut oil. Melt in the microwave using 30 second bursts, mixing in between bursts.
7. Pour on top until you have a flat layer. You may need extra chocolate and coconut oil depending on how much filling was added.
8. Freeze for 10 minutes or freeze until you are ready to serve!
Note: Add a scoop of protein and a scoop of fiber to each batch of melted chocolate to add more protein and more fiber. Fiber slows down the absorption of sugar!
*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. Please let me know if you have any questions about anything listed above!
If you make this recipe, let us know! Leave a comment, message us, take a picture and tag it @kaitmanson or hashtag #letsgetkomfy on instagram!
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