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