Vegan Pumpkin Pie Butter Cups
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)
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
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 ½-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.