Gluten-Free Vegan Pumpkin Nut Butter Cups
Plant-Based | Gluten-Free | Vegan | Dairy-Free | Egg-Free | Soy-Free | No-Cook | Paleo-Friendly | No Refined Sugar
Servings: 12 servings
Calories: 392kcal
Ingredients
For the pumpkin filling:
- 1 cup organic almond butter
- ¼ cup organic pumpkin puree 13.5-ounce can
- ¼ cup organic maple syrup
- 4 tablespoons organic coconut oil
- 2 teaspoons organic pumpkin spice
- ¼ teaspoon organic vanilla bean powder or organic 100% pure vanilla extract
For the chocolate topping:
- 1 cup organic raw cacao powder
- 1 cup organic coconut oil melted/liquid
- ½ cup organic maple syrup
Instructions
For the pumpkin filling:
- Add all the ingredients for the pumpkin filling to a medium mixing bowl and stir together until it is creamy and smooth.
- Adjust sweetener and/or spices to your preference.
- Set aside.
For the chocolate topping:
- Add all the ingredients for the chocolate topping to a medium mixing bowl and stir until it's well combined and smooth.
Assembly:
- Place 12 standard size muffin cups on a cookie sheet or in a muffin pan.
- Add a spoonful of the chocolate topping to the bottom of each muffin cup. It should be enough to cover the bottom of each cup.
- Add 1 tablespoon of the pumpkin filling to the center of the muffin cup, on top of the chocolate bottom.
- Add another spoonful of the chocolate topping on top of each muffin cup. It should be enough to cover the tops of the each cup.
- Place the cookie sheet in the refrigerator or freezer for approximately 30-60 minutes, or until they are hardened.
- Store in the refrigerator or freezer until ready to serve because they will get soft if left out at room temperature.
- Enjoy!
Notes
Serving Size: This recipe will make approximately (12) standard-size muffin cups. Nutritional information is for (1) standard-size muffin cup which is (1) serving.
The standard-size muffin cups are a large serving size. You can cut a standard-size muffin cup into ¼ bite-sized pieces to reduce the calories/fat/carbs.
Pumpkin Puree: You will not need the entire can of pumpkin puree, so try to time this recipe when you have some left over from another recipe or use the extra from this recipe to make something else.
The recipe and photographs for "Gluten-Free Vegan Pumpkin Nut Butter Cups" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
The recipe and photographs for "Gluten-Free Vegan Pumpkin Nut Butter Cups" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.Nutrition
Serving: 1svg | Calories: 392kcal | Carbohydrates: 22g | Protein: 6g | Fat: 35g | Sodium: 5mg | Fiber: 5g | Sugar: 13g | Calcium: 107mg
The recipe and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.