Vegan Pumpkin Pie Butter Cups
Need a dairy free dessert? Vegan Pumpkin Pie Butter Cups could be an awesome recipe to try. This recipe makes 16 servings with 1050 calories, 12g of protein, and 52g of fat each. For $2.72 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodi
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
- 16 servings chocolate pie crust
- 2 Tbs cocoa powder
- 0.5 cup walnuts
- 0.5 cup coconut
- 0.5 cup medjool dates
- 16 servings chocolate shell
- 0.5 cup cocoa powder
- 0.25 cup tbs coconut oil
- 3.5 Tbs maple syrup
- 4 Tbs pumpkin puree
- 3 Tbs peanut butter
- 1.5 Tbs maple syrup
- 1 tsp chia seeds
- 1 pinch pumpkin pie spice
Instructions
- 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 -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!