Gluten Free Chocolate Pumpkin Cups

These gluten-free and vegan Chocolate Pumpkin Cups make the perfect Fall treat
and would be an excellent dessert for your upcoming holiday get togethers. They
only require six ingredients and require no cooking!

Servings: 12 Cups

Author:

Course:

Dessert Snack

Keywords:

Vegan Dairy Free Gluten Free No Bake pumpkin fall recipes

🧂 Ingredients

1/2 cup melted coconut oil
1/2 cup cacao powder
2 tbsp maple syrup
2 tbsp melted coconut oil
1/2 cup pumpkin puree

(not pumpkin pie filling)
3 tbsp almond butter

(or favorite nut butter)
2 tbsp maple syrup
1/2 tsp ground cinnamon

Instructions

1 1. Line a muffin tin with cupcake liners.
2 2. Chocolate Layer- combine chocolate layer ingredients (1/2 cup melted coconut
oil, 1/2 cup cacao powder, and 2 tbsp. maple syrup) in a small bowl. Mix until
well combined.
3 Measuring 1/2 tbsp. of mixture into each cupcake liner. I made 12 cups. Freeze
for 15 minutes.
4 Pumpkin Layer- While that is freezing, begin preparing the pumpkin layer.
Combine all ingredients (2 tbsp. melted coconut oil, 1/2 c. pumpkin puree, 3
tbsp. almond butter, 2 tbsp. maple syrup, and 1/2 tsp. ground cinnamon) in a
small bowl. Mix until well combined.
5 Measure 1 tbsp. and layer over each of the chocolate cups. Freeze for another 20
minutes or until firm.
6 Finish by layering the leftover chocolate over each pumpkin layer. I added
around 1 tbsp. to each cup. Freeze for an hour or until firm.
7 Enjoy! Place leftover cups in a freezer container and store in freezer.

Gluten Free Chocolate Pumpkin Cups

Course:

Keywords:

🧂 Ingredients

Instructions

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