Chocolate Pumpkin Butter Cups (Dairy-Free) Recipe
Delight in these luscious Dairy-Free Chocolate Pumpkin Butter Cups, a perfect combination of seasonal pumpkin spice and rich chocolate that’s health-conscious and irresistibly creamy. This easy-to-make recipe uses almond butter and natural sweeteners for a wholesome treat ideal for fall or any time of the year.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 cups 1x
- Category: Dessert, Snack
- Method: Freezing, Melting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Pumpkin Spice Filling
- ½ Cup Pumpkin Puree
- ⅓ Cup Almond Butter (any nut butter or Sunbutter works)
- 2 Tablespoons Honey (or maple syrup)
- 2 Teaspoons Pumpkin Spice
Chocolate Layer
- 1 Cup Chocolate Chips (dairy-free)
- 1 Tablespoon Coconut Oil
Instructions
- Heat Almond Butter: Microwave the almond butter for about 30 seconds to soften it, making it easier to blend smoothly.
- Mix Pumpkin Spice Filling: In a bowl, combine pumpkin puree, honey, softened almond butter, and pumpkin spice. Whisk or use a hand mixer to blend ingredients until the mixture is smooth and creamy. Set aside for now.
- Melt Chocolate: Place chocolate chips and coconut oil in a small glass bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Prepare First Chocolate Layer: Pour a thin layer of the melted chocolate into each cavity of a silicone candy mold or mini cupcake liner. Place the molds in the freezer for about 10 minutes to allow the chocolate to set firmly.
- Pipe Pumpkin Filling: Transfer the pumpkin spice mixture into a plastic baggie. Cut a small hole in one corner and pipe the filling evenly over the set chocolate layer in each mold. Return the molds to the freezer for 5-10 minutes to firm up the filling.
- Add Final Chocolate Layer: Pour the remaining melted chocolate over the pumpkin filling to cover it completely. Freeze the assembled cups for 1-2 hours until the chocolate topping and center are entirely firm.
Notes
- You can use any silicone candy mold or mini muffin liners if you don’t have pumpkin-shaped molds.
- For smaller cups, avoid filling molds completely to achieve thinner, more delicate layers.
- Store these treats only in the freezer to prevent melting and keep the pumpkin filling firm.
- Create a homemade piping bag by folding a plastic baggie so the zipper is on the outside, fill it with filling, then snip a tiny corner to pipe.
- Keep leftovers frozen in an airtight container; refrigerating may result in a softer center.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 8g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Pumpkin spice cups, dairy-free dessert, chocolate pumpkin recipe, vegan pumpkin treats, healthy pumpkin snacks
