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Mini dark chocolate cups filled with spiced pumpkin puree on a wooden board.
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Healthy Dark Chocolate Pumpkin Spice Cups

Prep Time20 minutes
Cook Time5 minutes
Total Time1 hour 25 minutes
Servings: 12 servings
Calories: 145kcal

Ingredients

  • 200 g Dark chocolate (70% cocoa or higher)
  • 1 tablespoon Coconut oil
  • 1/2 cup Unsweetened pumpkin puree
  • 1/4 cup Almond butter
  • 2 tablespoons Maple syrup
  • 1 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Vanilla extract
  • 1/4 teaspoon Sea salt

Instructions

  • Line a mini muffin tin with 12 paper liners.
  • Melt 100g of dark chocolate with 1/2 tablespoon of coconut oil using a double boiler or microwave in 30-second intervals until smooth.
  • Spoon approximately 2 teaspoons of melted chocolate into each liner, coating the bottom evenly and slightly up the sides.
  • Place the muffin tin in the freezer for 15 minutes to allow the base layer to set.
  • In a medium mixing bowl, whisk together pumpkin puree, almond butter, maple syrup, pumpkin pie spice, vanilla extract, and salt until the texture is uniform.
  • Remove the muffin tin from the freezer and place 1.5 teaspoons of the pumpkin mixture into the center of each chocolate shell.
  • Melt the remaining 100g of chocolate and 1/2 tablespoon of coconut oil.
  • Pour the remaining chocolate over the pumpkin filling in each liner, smoothing the tops with a spoon to ensure a complete seal.
  • Refrigerate the cups for at least 1 hour or until the chocolate is completely firm before serving.