Vegan Pumpkin Pie Butter Cups
Vegan Pumpkin Pie Butter Cups is a dairy free recipe with 16 servings. One serving contains 182 calories, 3g of protein, and 12g of fat. For 64 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Thanksgiving will be even more special with this recipe. 45 people were impressed by this recipe. It is brought to you by Foodista. A mixture of peanut butter, cocoa powder, chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Pumpkin Pie Peanut Butter Cups, Pumpkin Butter Cups, and Pumpkin Butter Cups.
Servings: 16
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
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
Equipment:
muffin liners
food processor
bowl
Cooking instruction summary:
Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners. In a food processor, blend all of the chocolate crust ingredients together. Drop a tablespoon of the crust into each cup and flatten it at the bottom. In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes. Mix the chocolate shell ingredients together until it looks like chocolate sauce. Remove the pumpkin filling and drop -tablespoon dollops of the pie filling into each cup. Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling. Freeze the cups for 30 minutes to an hour. Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time. Enjoy!
Step by step:
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!
Nutrition Information:
covered percent of daily need
