Description
Creamy pumpkin spice filling wrapped in dark chocolate for a festive, dairy-free fall treat!
Ingredients
- ½ cup pumpkin puree
- ⅓ cup almond butter (any nut/seed butter works)
- 2 tbsp honey (or maple syrup)
- 2 tsp pumpkin spice
- 1 cup chocolate chips
- 1 tbsp coconut oil
Instructions
1. Microwave almond butter for 30 seconds to soften.
2. Mix pumpkin puree, almond butter, honey, and pumpkin spice until smooth.
3. Melt chocolate chips with coconut oil in 20-second increments until smooth.
4. Spoon a thin chocolate layer into molds or mini liners. Freeze 10 minutes.
5. Pipe pumpkin filling on top. Freeze 5–10 minutes.
6. Top with more melted chocolate and freeze 1–2 hours until firm.
7. Remove from molds and enjoy, or keep frozen until ready to serve.
Notes
Use silicone molds or mini muffin liners for easy release.
Freeze between each layer to keep cups neat and firm.
For a vegan version, swap honey with maple syrup and use dairy-free chocolate.
Store in an airtight container in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 74
- Sugar: 4g
- Sodium: 9mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg