Description

Rich dark chocolate cups filled with creamy pumpkin spice almond butter filling. A festive, dairy-free, no-bake treat perfect for fall snacking, parties, or freezer-friendly desserts.

Ingredients

1/2 cup pumpkin puree

1/3 cup almond butter (or any nut/seed butter)

2 tbsp honey or maple syrup

2 tsp pumpkin spice

1 cup chocolate chips

1 tbsp coconut oil

Cook Mode Prevent your screen from going dark

Instructions

Microwave almond butter for 30 seconds to soften.
Whisk pumpkin puree, almond butter, honey, and pumpkin spice until smooth.
Melt chocolate chips with coconut oil in 20-second microwave intervals, stirring until smooth.
Pour a thin layer of chocolate into silicone molds or mini cupcake liners. Freeze for 10 minutes.
Pipe pumpkin mixture over set chocolate layer. Freeze 5–10 minutes.
Cover with another layer of chocolate. Freeze 1–2 hours until firm.

Notes

Swap almond butter for peanut butter for classic flavor.

Use sunflower seed butter for nut-free version.

Try pumpkin-shaped molds for a festive look.

Use white chocolate for a sweeter variation.

Sprinkle flaky sea salt on top for extra decadence.

Store in freezer up to 2 months; serve chilled.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 90
Sugar: 6g
Sodium: 15mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg