Dark Chocolate Pumpkin Peanut Butter Cups

This is one of my favorite quick little bites this time of year!

These delightful treats are a testament to the fact that you can enjoy the flavors of fall without compromising your wellness goals.

In this recipe, I've taken the classic peanut butter cup and given it a nutritious twist. Dark chocolate, renowned for its antioxidant properties, combines harmoniously with the comforting taste of pumpkin. The result is a mouthwatering treat that's not only delicious but also good for you.

These delightful treats are a testament to the fact that you can enjoy the flavors of fall without compromising your wellness goals.

I'd love for you to give it a try and experience the joy of mindful indulgence.

Dark Chocolate Pumpkin Peanut Butter Cups

Ingredients

• 3 cups dark chocolate chips

• 2 tablespoons coconut oil

• 1/3 cup Maple Pumpkin Almond Butter

• Optional for garnish: dry roasted, salted pepitas or sea salt

For the Maple Pumpkin Almond Butter

• 2 cups almonds (raw, unsalted)

• 3/4 cup canned pumpkin

• 1 tablespoon maple syrup

• 1/2 teaspoon pumpkin pie spice

• 1/8 teaspoon salt

If you do not want to make this yourself, add pumpkin puree, pumpkin pie spice & maple syrup to your favorite peanut butter.

Directions

For Maple Pumpkin Almond Butter

1. Preheat oven to 350 degrees F.

2. Spread almonds out onto baking sheet and toast for 10 minutes at 350 degrees F.

3. Let almonds cool for at least five minutes.

4. Transfer almonds to a food processor and pulse until smooth and creamy, about 5 minutes.

5. Add in pumpkin, maple syrup, pumpkin pie spice and salt, and pulse until ingredients are combined and nut butter is smooth.

For Butter Cups

1. Line a muffin tray with paper liners.

2. In a small saucepan over low heat, melt chocolate chips and coconut oil, stirring frequently until just smooth. Remove from heat.

3. Cover the bottom layer of each liner with approximately 1 tablespoon of melted chocolate. Let sit in the refrigerator until hardened, about 5 minutes.

4. Spoon approximately 1/2 tablespoon of maple pumpkin almond butter on top of hardened chocolate. Smooth nut butter out so it forms a flat disc shape.

5. Cover the nut butter layer with another ~1 tablespoon melted chocolate. Smooth top chocolate layer with a spoon as necessary. Sprinkle a handful of pumpkin seeds or sea salt on top of each cup. Let sit in the refrigerator until hardened, about 10 minutes.

Store in the refrigerator until ready to serve.

If you tried this recipe, leave a comment and tell me how you liked them!