Vegan Pumpkin Pie Butter Cups
By: Lisa
Published: Sunday, April 13, 2014 - 8:48am

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
Pumpkin Filling
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

Preparation

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 ½-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!

About

Delicious pumpkin pie peanut butter cups with a raw chocolate crust. These are great vegan and gluten-free crowd-pleasing desserts!