Pumpkin Nut Butter Cups

Pumpkin Nut Butter Cups Recipe

photo by recipe author

Servings: 10 -12
Preparation Time: 30 minutes

For the pumpkin filling:

• 3/4 cups homemade almond butter
• 2 tablespoons organic maple syrup
• 2 tablespoons organic coconut oil
• 1 cup organic pumpkin puree
• 1 1/4 teaspoon organic nutmeg
• 1/2 teaspoon organic vanilla extract
• 2 teaspoons organic ginger

For the chocolate topping:

• 1/2 cup organic raw cacao (or cocoa) powder
• 2 tablespoons organic maple syrup
• 1/2 cup organic coconut oil

Prepare the pumpkin filling:

1. Put all ingredients for the pumpkin filling in a medium sized bowl and mix until well combined and creamy.

2. Set aside.

Prepare the chocolate topping:

1. Put all ingredients for the chocolate topping in a small bowl and mix until well combined and smooth.

Assemble:

1. Fill 1/3 muffin cup with the chocolate topping.

2. Put in the freezer for approximately 15 – 30 minutes or until hardened then remove from freezer.

3. Fill another 1/3 of the muffin cup with a layer of the pumpkin filling.

4. Put back in the freezer for approximately 15 – 30 minutes or until hardened then remove from freezer.

5. Fill the last 1/3 of the muffin cup with another layer of chocolate topping.

6. Put back in the freezer for approximately 15 – 30 minutes or until hardened.

7. Store in freezer until you are ready to serve.

Enjoy!

Recipe submitted by Karielyn, New Orleans, LA

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