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!
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.
Measuring 1/2 tbsp. of mixture into each cupcake liner. I made 12 cups. Freeze for 15 minutes.
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.
Measure 1 tbsp. and layer over each of the chocolate cups. Freeze for another 20 minutes or until firm.
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.
Enjoy! Place leftover cups in a freezer container and store in freezer.
Notes
You can enjoy this tasty treat straight out of the freezer. No need to wait for them to thaw. They are soft enough to eat immediately.
Keyword Dairy Free, Fall Recipes, Gluten Free, No Bake, Pumpkin, Vegan