Step aside, peanut butter. Pumpkin almond butter takes center stage between layers of dark chocolate in these sweet treats — the perfect fall pairing in a recipe that's vegan, grain free, gluten free, dairy free, and Paleo.
INGREDIENTS
1 cup dark chocolate chips
3 TBSP coconut oil
1/2 cup creamy almond butter
2 TBSP coconut flour
1 TBSP Octonuts California Almond Protein Powder
1/4 cup maple syrup
1/3 cup pumpkin purée
1 tsp pumpkin pie spice
Pinch nutmeg
Sprinkle sea salt, optional
HOW TO
Line a muffin tray with paper liners.
In a microwavable bowl, melt dark chocolate chips and coconut oil in 30 second increments. Stop to stir between each increment.
Using a spoon, scoop about 1 TBSP of melted chocolate into each muffin liner. There should be a little leftover chocolate; set that aside. Set muffin tray in freezer to freeze for 15-20 minutes or until the chocolate is solid.
To make filling, combine almond butter, coconut flour, Octonuts California Almond Protein Powder, maple syrup, pumpkin purée and spices in a bowl. Stir to combine. Batter will be thick.
Once the bottom layer of chocolate has frozen solid, remove from freezer. Using a spoon, scoop about 1 TBSP of pumpkin filling on top of each chocolate layer. Freeze for 15-20 minutes or until the pumpkin layer is solid.
Finally, top filling mixture with 1 TBSP of melted chocolate. If chocolate isn’t still melted or there’s not enough, add chocolate chips and coconut oil to microwave and melt in 30 second increments.
Once pumpkin cups have a top layer of chocolate, sprinkle sea salt on top if desired and return to the freezer. Freeze at least 20 minutes, then serve.
Store any remaining cups in the fridge or freezer — they will become soft and potentially melt at room temperature.
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