Chocolate Pumpkin Pie Cups

makes about 12 mini cups

INGREDIENTS

1 cup chocolate chips or chopped chocolate

1/2 teaspoon coconut oil

2 tablespoons almond butter

2 tablespoons pumpkin purée (not pumpkin pie filling)

1/2 teaspoon cinnamon

1/2 teaspoon maple syrup

Splash of vanilla extract

Optional toppings: flakey sea salt, pumpkin/sunflower seeds, cacao nibs

METHOD

Combine almond butter, pumpkin, cinnamon, maple, and vanilla in a small ball and mix well

Use a double boiler or microwave to melt chocolate chips with coconut oil

Line a mini muffin tin with parchment liners

Spoon some melted chocolate to evenly coat the bottom of each tin. Place tin the freezer for a few minutes

Remove tin and spoon some of the pumpkin filling on top of the chocolate

Spoon remaining melted chocolate over the pumpkin filling and place in freezer. Once chocolate starts to set, add toppings and then freeze until chocolate has completely hardened