Coconut-Pumpkin Stuffed Chocolate Cups, Vegan & Gluten-Free
Just look at that gorgeous orange pumpkin-filled center! I’m going to get right to it and say that today’s Vegan & Gluten-Free Coconut-Pumpkin Stuffed Chocolate Cups are like the vegan baby of a Reese’s peanut cup and a pumpkin spice latte. If that doesn’t get you in the fall spirit, I don’t know what will!
With Halloween right around the corner, I came up with this recipe to be a super simple homemade swap for the traditional junk-filled peanut butter cup. They’re made with only 6 ingredients and come together with very little prep work. The pumpkin center tastes just like pumpkin pie filling (hello!) and the coconut butter adds an extra crunch and pop of flavor.
If you haven’t used coconut butter (aka coconut manna) before, please note that it’s not the same as coconut oil. You can usually find it at most grocery stores, but if you don’t have it on hand and you want to make the cups you can also simply omit it and the pumpkin+ chocolate combo will still be great.
This recipe make 12 cups. In retrospect these cups quite large and rich so in the future I’m going to use a mini muffin tray instead of a regular muffin tray and make 24 cups- and you may want to too!
- 1½ cups vegan chocolate chips, divided
- ¼ cup pumpkin puree
- 2 tablespoons coconut oil, melted
- 1 tablespoon maple syrup
- ¼ teaspoon pumpkin pie spice
- dash of salt
- ⅓ cup coconut butter, melted
- Line a muffin tray with baking cups.
- In a small saucepan on the stove at low heat (or use a microwave), melt ¾ cups of the chocolate chips. Spoon the chocolate into the bottom of the baking cups. Use a spoon to spread the chocolate across the bottom of each cup. Place the muffin try in the freezer so the chocolate will harden up.
- In a small bowl, stir the pumpkin puree, coconut oil, maple syrup, pumpkin pie spice and salt together.
- Once the chocolate is mostly hardened (about 15 minutes), remove the tray from the freezer. Add a scoop of pumpkin mixture to each cup and use a spoon to spread it out evenly.
- Drizzle a heaping teaspoon of coconut butter into each baking cup over the pumpkin. Return the tray to the freezer to harden up.
- Melt the remaining ¾ cup of chocolate on the stovetop or in the microwave. Remove the muffin tray from the freezer and spoon the remains chocolate over the coconut layer. Use a spoon to spread it out evenly.
- Place the tray in the freezer to full harden, then transfer to an airtight container in the fridge.
It’s the best dessert I’ve ever made! Thank you for the recipe and clear instructions! I’ll definitely make it again and again