Dark Chocolate Pumpkin Almond Butter Cups
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12 cups
  • 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
  1. Melt chocolate chips in a double boiler on the stove, or in the microwave.
  2. Line 1 muffin pan with parchment liners.
  3. Spoon melted chocolate into lined muffin tins, approx. 2-3 teaspoons each.
  4. Place pan in the freezer for approximately 10 minutes to allow chocolate to harden.
  5. Meanwhile, in a small bowl, combine the almond butter, pumpkin and pie spice. Mix thoroughly.
  6. Spoon approximately 1 heaping teaspoon of the nut butter mixture into each muffin tin.
  7. Spoon melted chocolate over the nut butter to cover.
  8. Optional: top with a whole almond, hemp seeds, pumpkin seeds, or sea salt.
  9. Place in the freezer for approximately 20 minutes.
*These chocolate chips are not dairy free, but you could use a dairy-free dark chocolate.

Store cups in the freezer or refrigerator.
Recipe by Nutrition Nut on the Run at https://www.nutritionnutontherun.com/2016/09/27/dark-chocolate-pumpkin-almond-butter-cups/