It’s pumpkin season! Well, pumpkin desserts have been circling around for a while now, but until last weekend I hadn’t been able to find any pumpkin puree (yes I’m being lazy and not making my own!) I’ve been thinking of ways to use pumpkin and thought these chocolate pumpkin cups would be the perfect autumnal snack to have in my fridge.
The pumpkin filling is beautifully creamy and spiced perfectly with cinnamon, nutmeg and ginger. I know it sounds cliche but does taste like autumn in a miniature form! Instead of using plain chocolate I tried out Green & Blacks new dark salted caramel chocolate to add a bit of decadence to the chocolate cups – the burst of salted caramel works perfectly with the sweet pumpkin filling.
- 1/2 cup pumpkin puree (110g)
- 1/4 cup pecans (50g)
- 2 tbsp maple syrup
- 2 tbsp almond butter
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 ground ginger
- 1 tsp vanilla extract
- 170g of dark chocolate (I used Green & Blacks dark salted caramel chocolate)
- 1/4 cup almond milk (60ml)
- Start by placing the pecans in a food processor and pulse until they turn into a fine flour.
- Add in the pumpkin puree, almond butter, maple syrup and spices and blend until everything is smooth and creamy. Place in the fridge for 30mins.
- Place the chocolate and milk in a saucepan and melt on a gentle heat until silky smooth.
- Set out 12 muffin cases on a tray and spoon a tbsp of chocolate into the bottom of each one, making sure the bottom is covered.
- Pop in the freezer for 10mins to set.
- Once they’re frozen, add around 1 tbsp of the pumpkin mixture on top, then top the cups with the remaining chocolate.
- Place back in the freezer to set for a few hours.
NOTES – store in the freezer and take out 5 mins before you want to eat so they’re not rock solid!
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