OKAY I know that I’m a bit late to the game with the whole pumpkin thing, but I mean, pumpkin recipes should be a year-round thing…right?! It’s just TOO GOOD to limit to one time a year in my opinion.
So–late or not–I bring to you, my Pumpkin Almond Butter Cups!!! These are seriously the most delicious, yet healthy version of homemade Reese’s Peanut Butter Cups, but with an EXTRA pumpkin boost! Not to mention, they’re vegan, dairy free, refined sugar free…the whole bit. What’s not to love?
If I haven’t captivated you yet, just LOOK at the ingredients. They’re all real, whole foods, and they combine to make the most delicious dessert (hint: they’re pictured above)! I’m a firm believer that when you’re eating healthy you should NEVER have to compromise! I promise you, these certainly don’t compromise in the flavor department 😉
1 1/2 cups vegan chocolate chips
1/2 cup nut butter (I used almond butter but up to you!)
1/3 cup pumpkin puree
2 tbsp vanilla protein (sub: almond flour and add more maple syrup)
1 tbsp maple syrup
1 tsp pumpkin pie spice
- Line a 12-muffin tin with muffin liners and spray with non-stick spray.
- Melt the chocolate in a double broiler or in the microwave in 30-second intervals (so the chocolate doesn’t burn).
- In a small bowl, combine all filling ingredients and set aside.
- Once the chocolate and filling are ready, fill them muffin cups in layers. Add 2 tsp of melted chocolate to the bottom of each cup. Then add 2 tsp of filling to the center of the cups (make sure it doesn’t touch the sides). Then coat the filling with an additional 2 tsp of melted chocolate.
- Store the muffin cups in the fridge to harden.