Looks like you may need to upgrade your browser

We're sorry, we no longer support the web browser that you are using

For the best best experience, please update your browser, or try using a different browser

(We promise it'll be worth it)

Upgrade the to latest version or continue anyway

Pumpkin Spiced Almond Butter Cups

Suitable for: Vegans
Difficulty rating:
Easy 
Prep time:
10 mins
Setting time: 6 hours
Serves:
 Makes 15 cups

Ingredients

For the filling:

For the coating:

Method

Step 1
Begin with the almond butter in a mixing bowl and add the sugar substitute & salt.

Step 2
For the chocolate coating, stir together 30g cacao or cocoa powder, 2 tbsp melted coconut oil and 30g pure maple syrup to form a thin sauce.

Step 3
Arrange 15 mini cupcake liners in a muffin tray, and add about 1tsp of chocolate sauce to the bottom of each, spreading to create a smooth finish.

Step 4
Chill in the freezer for at least 30 mins (until set).

Step 5
Once the base is set, add a teaspoon of the filling mix to each liner, spreading with a spoon to create a smooth finish.

Step 6
Cover with the remaining chocolate mix.

Step 7
Chill in the fridge overnight, and they'll be ready the next day.

Shop Food & Drink

Related Topics