Pumpkin Chocolate Cups (Print-Friendly Version)
Chocolate shells filled with creamy pumpkin spice make a nice, cozy little bite.
# Ingredients List:
→ Filling
01 -
80 ml almond butter
02 -
10 ml pumpkin spice
03 -
120 ml pumpkin puree
04 -
30 ml honey
→ Chocolate Coating
05 -
15 ml coconut oil
06 -
170 g dark chocolate chips
# Detailed Cooking Steps:
01 -
Heat almond butter in the microwave for about half a minute until it gets soft.
02 -
Grab a bowl and stir together pumpkin puree, honey, almond butter you just warmed up, and pumpkin spice until it’s all smooth.
03 -
Put chocolate chips and coconut oil in a safe microwave bowl. Melt in 20-second bursts, stirring after each one till nice and smooth.
04 -
Spoon a thin layer of melted chocolate into silicone molds or mini liners. Pop them in the freezer for 10 minutes to firm up.
05 -
Scoop pumpkin mix into a piping bag with a cut tip and squeeze it evenly over the cold chocolate base.
06 -
Put the molds back in the freezer for 5-10 minutes to let the filling get firm.
07 -
Pour the rest of the melted chocolate over the filling and freeze again for one or two hours until it’s set solid.
# Helpful Hints:
01 -
You can swap almond butter for any nut butter you like and use maple syrup instead of honey. Make sure chocolate is completely melted before pouring.