Putting together this post, I can’t help but pick a part my photos and acknowledge that I still have soooo much to learn about my Canon DSLR and photography in general. Exposure – aperture, shutter speed, ISO – I need help! But hey, I am sharing a second recipe within 72 hours of my last (hello sexy maple chili roasted butternut squash); I dug out my DSLR and handmade photo boards, so I’ve got to give myself some credit for trying. And, in terms of photography, I know the only way to improve is to practice, practice, practice; all of those accidental flash photos with a small apertures and blurry edges that are taking up room on my hard drive will pay off eventually, right? If only I could fly to the Pinch of Yum studio in Minneapolis for one of their food photography workshops, oh emm gee. #goals
More importantly, these: dark chocolate pumpkin almond butter cups because fall… and pumpkin will find its way into almost anything for the next two months. Am I right!?
This easy recipes requires very little cooking heat, and less than a handful of ingredients:
- dark chocolate
- canned pumpkin
- almond butter
- pumpkin pie spice
The result: creamy almond butter spiked with earthy pumpkin and pie spices smothered by silky smooth, rich dark chocolate – individually wrapped into single-serve portions for a cool, autumn treat! #yum
- approx. 2 cups dark chocolate chips (I use Ghirardelli 60%*)
- 6 Tbsp. creamy almond butter
- 4 Tbsp. canned pumpkin puree
- 1 tsp. pumpkin pie spice
- Melt chocolate chips in a double boiler on the stove, or in the microwave.
- Line 1 muffin pan with parchment liners.
- Spoon melted chocolate into lined muffin tins, approx. 2-3 teaspoons each.
- Place pan in the freezer for approximately 10 minutes to allow chocolate to harden.
- Meanwhile, in a small bowl, combine the almond butter, pumpkin and pie spice. Mix thoroughly.
- Spoon approximately 1 heaping teaspoon of the nut butter mixture into each muffin tin.
- Spoon melted chocolate over the nut butter to cover.
- Optional: top with a whole almond, hemp seeds, pumpkin seeds, or sea salt.
- Place in the freezer for approximately 20 minutes.
Store cups in the freezer or refrigerator.
You may also like these nut butter cup recipes!
Dark Chocolate Almond Butter Cups
Cinnamon Sugar Peanut Butter Cookies
quinoa granola.
HIIT Challenge Check-In
Sea Salt + Sleep
coconut-crusted almond butter {stuffed!} french toast.
That looks heavenly!
Yummmmm! Wish you were my personal chef ;)
oxoxo
Oh my goodness, these look delicious! I 100% am making these ASAP :)
And I hear you girl, I totally would love to take a food photography class. I think I need a new camera as well!
Wow. This looks so good.
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