Forget pumpkin lattes and store-bought candy bars and make these easy, no-fuss treats ASAP. They’ll become your new favourite autumn recipe.
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Yield:12 small cups 1x
For the filling
3 Tbsp pumpkin puree
4 Tbsp macadamia nut butter
½ tsp pumpkin spice
¼ tsp vanilla bean powder
½ tsp maple syrup
For the chocolate cups
200g Vegan dairy-free dark chocolate (I used Loving Earth)
4–5 cacao butter chips
1 Tbsp sea salt (optional)
Combine all filling ingredients in a medium bowl and mix until smooth and creamy.
In a double boiler, melt the cacao butter chips and chocolate. Stir continuously until chocolate is fully melted and smooth.
Drop teaspoon-full of chocolate mixture into small silicone muffin cups. Drop a scant teaspoonful of pumpkin butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sea salt.
Place in fridge or freezer until hardened and store in an airtight container in the fridge until ready to eat.
I used mini silicone muffin molds like these. You can also use paper muffin liners if you don’t have any silicone cups.