If you love pumpkin and chocolate, this recipe is for you. They are naturally gluten-free, vegan-friendly, and appropriate for a healthy treat!
This is one of the two recipes I recreated two weeks ago with pumpkin and I have been so impatient to share this with you all. Pumpkin Pie Chocolate Cups were inspired by a container of peanut butter chocolate cups that sits on my counter top because I have a giant sweet tooth and peanut butter + chocolate is the best. Now that we are fully into pumpkin mode, I thought it would be fun to swap peanut butter with pumpkin pie filling, cover them with homemade chocolate into a freezer-friendly, healthy treat. Have you guys ever made chocolate before? Me neither up until I saw Christina from Dessert for Two do it. It’s a combination of unsweetened cocoa powder + honey (or maple syrup to keep it vegan) + coconut oil and a dash of sea salt. Who knew right?Instead of me sounding like a broken record about how amazing these Pumpkin Pie Chocolate Cups are, I will let the pictures do most of the talking. It’s a pretty straightforward recipe with just two steps – make/melt chocolate then let it harden in mini muffin liners.In the meantime, whip pumpkin pie filling and fill the chocolate cups and cover it with more chocolate! Just a disclaimer that filling is not as luscious as pumpkin pie. It’s a freezer-friendly recipe so it’s more on the icy side, nevertheless it is delicious.If you are into pumpkin, I know you will love these Pumpkin Pie Chocolate Cups…and even if you are not #teampumpkin, who knows you might just like them. I know a certain someone who isn’t into pumpkin, yet he partook in eating Pumpkin Pie Energy Balls as well as Pumpkin Pie Chocolate Cups.
- For the chocolate shell:
- ½ cup unsweetened cocoa powder
- ½ cup coconut oil, melted
- ¼ cup honey (use maple syrup for vegan)
- splash of vanilla extract
- pinch of sea salt
- For the pumpkin pie filling:
- 1 cup pumpkin puree
- 2 tablespoon almond milk (or any other milk)
- 2 tablespoon honey (use maple syrup for vegan)
- 1 heaping teaspoon pumpkin pie spice
- Line a baking tray with mini muffin liners. If you have a mini muffin liner pan, it works better to hold the shape.
- In a small sauce pan over medium heat, add coconut oil, honey, cocoa powder, salt and stir everything together until it forms a smooth mixture. Remove from heat and add vanilla extract. Let it cool for little bit and pour about 1 tablespoon of chocolate into each muffin liner.
- Place the muffin liner in the freezer for 10-15 minutes until it hardens a little bit.
- In the meanfime, whip pumpkin puree, pumpkin pie spice, milk, honey together. Spoon about 1 tablespoon of mixture into mini muffin liner then top it with more chocolate. If the chocolate thickens, use a spoon to whip it back into liquid consistency,
- Allow it to freeze for couple hours then enjoy.
- Store it in the freezer.
You may have some chocolate leftover which you can totally eat with a spoon standing by the counter top or drizzle it over Pumpkin Pie Energy Balls.