Indulge your taste buds with a delightful twist on dessert—Pumpkin Chocolate Cups that are not only vegan but also gluten-free! Imagine sinking your teeth into a rich, creamy pumpkin filling, perfectly complemented by a luscious layer of dairy-free chocolate. These little cups of joy are not just a treat for the palate; they are a feast for the eyes too! Perfect for fall gatherings or as a guilt-free snack, these delectable treats are sure to impress. Whether you’re a seasoned vegan or just looking to try something new, this recipe will have you coming back for more. Get ready to whip up a batch of these irresistible Pumpkin Chocolate Cups that will leave everyone asking for seconds!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Line a 12-cup muffin tin with silicone or paper cupcake liners, ensuring they are evenly spaced.
- In a medium mixing bowl, combine pumpkin puree, almond butter, maple syrup, cocoa powder, vanilla extract, and salt. Whisk thoroughly until the mixture is smooth and well-blended, with no lumps remaining.
- Melt dairy-free chocolate chips using a double boiler or microwave. If using microwave, heat in 30-second intervals, stirring between each interval to prevent burning.
- Pour a thin layer of melted chocolate into the bottom of each cupcake liner, approximately 1 tablespoon. Use the back of a spoon to spread chocolate evenly across the bottom.
- Place the muffin tin in the freezer for 5 minutes to allow the chocolate base to set firmly.
- Remove tin from freezer and carefully spoon the pumpkin mixture over the chocolate layer, filling each cup about 3/4 full.
- Drizzle remaining melted chocolate over the pumpkin layer, creating a decorative swirl or complete cover.
- Return the muffin tin to the freezer and allow cups to set completely, approximately 15-20 minutes.
- Once fully set, remove cups from tin and store in an airtight container in the refrigerator for up to one week.
Tips
- Use Fresh Pumpkin Puree: For the best flavor, opt for homemade pumpkin puree. Simply roast a pumpkin, scoop out the flesh, and blend until smooth.
- Choose Quality Chocolate: Since chocolate is a key ingredient, choose high-quality dairy-free chocolate chips for a richer taste.
- Don’t Skip the Freezing: Allowing the chocolate base to set in the freezer is crucial for maintaining the structure of your cups. Be patient for the best results!
- Experiment with Flavors: Feel free to add spices like cinnamon or nutmeg to the pumpkin mixture for an extra flavor boost that screams fall.
- Storage Tips: Keep your Pumpkin Chocolate Cups in an airtight container in the refrigerator. They can last up to a week, but we doubt they’ll last that long!
- Get Creative with Toppings: Drizzle some extra melted chocolate or sprinkle crushed nuts on top for added texture and flavor.
- Perfect Portioning: Use a cookie scoop to easily fill the muffin liners without making a mess, ensuring even portions every time.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 26g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
