Vegan Pumpkin Pie Butter Cups
Ingredients
Raw Chocolate Pie Crust
2 TBS cocoa powder
½ cup raw walnuts
½ cup unsweetened shredded coconut
½ cup pitted medjool dates (about 10 – 12)
Chocolate Shell
½ cup cocoa powder
¼ cup + 2 TBS coconut oil, melted
3½ TBS maple syrup
Pumpkin Filling
4 TBS pumpkin puree (*not the pumpkin pie puree)
3 TBS peanut butter, creamy or chunky
1½ TBS maple syrup
1 tsp chia seeds
1 pinch of pumpkin pie spice or cinnamon
Preparation
1
Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
2
In a food processor, blend all of the chocolate crust ingredients together.
3
Drop a tablespoon of the crust into each cup and flatten it at the bottom.
4
In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
5
Mix the chocolate shell ingredients together until it looks like chocolate sauce.
6
Remove the pumpkin filling and drop ½-tablespoon dollops of the pie filling into each cup.
7
Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
8
Freeze the cups for 30 minutes to an hour.
9
Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.
10
Enjoy!
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About
Delicious pumpkin pie peanut butter cups with a raw chocolate crust. These are great vegan and gluten-free crowd-pleasing desserts!
Yield:
16 cups
Added:
Sunday, April 13, 2014 - 8:48am
