Chocolate Pumpkin Cups

Fresh water peaches

Why I love this recipe!

Healthy - Compared to traditional candy, this recipe is made with only 6 simple ingredients. It's also low in sugar! To make them completely sugar-free, just swap the honey for Lakanto Maple Syrup and use sugar-free chocolate chips. Easy - Even if you're a beginner, you can make this no-bake treat with ease! Just follow the simple steps below. (I even shared process pictures so you can follow along!)

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Ingredients

– ½ Cup Pumpkin Puree – ⅓ Cup Almond Butter - Any nut butter will work! You can also use Sunbutter. – 2 Tablespoons Honey - You can also swap for maple syrup. – 2 Teaspoons Pumpkin Spice Chocolate Layer – 1 Cup Chocolate Chips – 1 Tablespoon Coconut Oil

Fresh water peaches 

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Pumpkin Spice Filling

Add pumpkin puree, honey, almond butter, and pumpkin spice into a bowl. Use a whisk or hand mixer to blend until smooth. Set aside while you prepare the chocolate layer.

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Melt Chocolate

Add chocolate chips and coconut oil into a small glass bowl. Microwave in 20 second increments until fully melted.

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Assemble Pumpkins

Pour in a layer of chocolate, then pumpkin spice, and finish with another layer of chocolate. Freeze between EACH layer.

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Freeze

Freeze the chocolate cups for about 1-2 hours. (Or until center layer is firm.) Pop them out of the silicone molds and enjoy!

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Helpful Tips

– You can use any silicone candy mold for this recipe! I just love the mini pumpkins because they're so festive! You can also use mini muffin liners to create a more traditional Reese's candy look. – For smaller candies, do not fill the mold all the way to the top. You can make thinner layers! – Do not leave the candies out on the counter. They will melt and the center filling will become soft and gooey. Store them in the freezer.

Chocolate Pumpkin Cups

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Hi, I'm Mariah!