Pumpkin Chocolate Dessert Cups

By JDARK

Ingredients

• Chocolate Layer
• 2 cups chocolate chips (non-dairy for vegan version)
• 1 tablespoon coconut oil
• pinch of salt
• Pumpkin Layer
• 3/4 cup pumpkin puree
• 2–3 tablespoons maple syrup
• 1/4 cup almond butter
• 1 teaspoon pumpkin pie spice
• 2 tablespoons coconut oil, melted
• Chopped almonds for garnish, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Line a muffin tin with parchment paper, like shown above. I criss-cross two pieces of parchment paper and lightly spray with cooking spray. For easier removal, make these in silicone muffin cups.

Step 2

Place the chocolate chips and coconut oil in a microwave-safe bowl and heat, in 15-second increments, removing and stirring each time until chocolate is melted. Alternatively, you can melt the chocolate in a small double-boiler.

Step 3

Place half of the chocolate in the bottom of the muffin tins, enough to cover the base. Place in the fridge or freezer until hardened.

Step 4

While the chocolate is hardening, make the pumpkin filling. Whisk together all ingredients for the pumpkin filling, then dollop on top of the chocolate filling. For easier assembly, place the pumpkin mixture in a pastry bag and add on top of the chocolate. Place in the fridge/freezer until hardened.

Step 5

Re-melt the remaining chocolate, then drizzle over the pumpkin filling. Garnish with chopped almonds, if desired, and place in the fridge or freezer one last time until hardened.

Step 6

To remove, pop the cups out if using a silicon muffin tins. If using the parchment paper overhang, let the cups thaw just enough to be able to pull the cups out. Enjoy, placing any leftovers in the fridge or freezer. Since these have coconut oil in them to help harden, then will “melt” if left at room temperature too long.