Pumpkin Chunkin' Vegan Chocolate Cups

Updated: May 22

October 1st marks the start of pumpkin season! Pumpkin spice, pumpkin pie and now pumpkin chocolate cups. They are a pumpkin twist on a Reese's cup. With just 5 ingredients these vegan pumpkin chocolate cups are perfect treats for your next Halloween party or movie night!


*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. I use all of the products listed above and below and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions about anything listed below!


Ingredients:


Filling:

1/2 cup Almond butter

1/4 cup Pumpkin puree

1/2 tablespoon Cinnamon

Dash of Vanilla Extract


Chocolate Shell:

2 cups Vegan Mini Chocolate Chips

2 tablespoons Coconut oil


Extra:

Arbonne's Vegan Chocolate Protein Powder

Arbonne's Soluble Fiber


Note: I use the Enjoy brand vegan mini chocolate chips found at my local grocery story. Arbonne also sells a sample size pack of vegan chocolate protein so you can try before you commit to a large bag.


Supplies:

Muffin Tin or Mini Muffin Tin - depending on the size you want

2 Mixing Bowls

Mixing Spoon



Directions:

1. Combine 1 cup of chocolate chips and a tablespoon of coconut oil. Melt in the microwave using 30 second bursts, mixing in between bursts.


2. Using a spoon, scoop the chocolate into your choice of muffin tin. If you are using a standard muffin tin with six slots then 1 cup of chocolate should cover the bottom of all six slots. If you are using a mini muffin tin with 12 slots the chocolate, if used sparingly should fill all twelve spots. Create a thin layer of chocolate to create the bottom of the chocolate cup.


3. Freeze for 10 minutes


4. While the chocolate is freezing, combine a 1/2 cup of almond butter with 1/4 cup of pumpkin puree and about a half tablespoon of cinnamon with a dash of vanilla extract. Vanilla extract is strong and a little will go a long way. Taste the mixture and add extra cinnamon if needed.


5. Using a spoon, add a small dollop of the filling on top of the chocolate that was frozen. Use the bottom of your spoon or your finger, if your hands are clean, to smooth the mixture down but be sure to stay away from the edges.


6. Combine a second cup of chocolate chips and a tablespoon of coconut oil. Melt in the microwave using 30 second bursts, mixing in between bursts.


7. Pour on top until you have a flat layer. You may need extra chocolate and coconut oil depending on how much filling was added.


8. Freeze for 10 minutes or freeze until you are ready to serve!


Note: Add a scoop of protein and a scoop of fiber to each batch of melted chocolate to add more protein and more fiber. Fiber slows down the absorption of sugar!


Nutrition:


Serving Size: 1 large pumpkin chocolate cup (out of 6)

Calories: 534

Total Fat: 36 g

Saturated Fat: 17 g

Cholesterol: 0

Sodium: 72 mg

Carbohydrates: 53 g

Fiber: 1.5 g

Sugar: 38.4 g

Protein: 7.8 g


Serving Size: 1 small pumpkin chocolate cup (out of 12)

Calories: 266

Total Fat: 18 g

Saturated Fat: 8 g

Cholesterol: 0

Sodium: 36 mg

Carbohydrates: 26 g

Fiber: .76 g

Sugar: 19.2 g

Protein: 4 g

*Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. I use all of the products listed above and recommend them because they are companies that I have found helpful and trustworthy. Please let me know if you have any questions about anything listed above!

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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© 2019 by Kait Manson.

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