Chocolate Pumpkin Maple Almond Cups with Crushed Pistachio
Happy Fall! With the arrival of autumn come all things pumpkin, and I'm not complaining! I'm a huge fan of fall's nutritional superfood, especially because it can be prepared both savory and sweet. I recently whipped up some Pumpkin Quinoa, but I couldn't resist using this seasonal squash for a dessert treat.
Every since I discovered Kaleifornia Love's vegan and refined sugar-free salted caramel cups, I have been experimenting with different types of fillings, and I swear each time it gets better and better. Today, I present to you: Chocolate Pumpkin Maple Almond Cups with Crushed Pistachios.
I love desserts like these because they satisfy your sweet tooth, but you can still feel guilt-free! All the ingredients are all-natural and pure, and you get the added health benefits of the pumpkin. Plus, they are ready in less than 30 minutes and don't require any baking.
Every since I discovered Kaleifornia Love's vegan and refined sugar-free salted caramel cups, I have been experimenting with different types of fillings, and I swear each time it gets better and better. Today, I present to you: Chocolate Pumpkin Maple Almond Cups with Crushed Pistachios.
I love desserts like these because they satisfy your sweet tooth, but you can still feel guilt-free! All the ingredients are all-natural and pure, and you get the added health benefits of the pumpkin. Plus, they are ready in less than 30 minutes and don't require any baking.
Ingredients:
4 tablespoons melted coconut oil
4 tablespoons pure cocoa powder
2 tablespoons Grade B maple syrup (1 for chocolate, 1 for pumpkin filling)
4 tablespoons raw almond butter
3 tablespoons pure pumpkin puree
2 tablespoons pistachio hearts
(Yields 4 servings)
- Combine coconut oil, cocoa powder and 1 tablespoon maple syrup in a bowl.
- Line a muffin tin with cupcake liners and fill the bottom of 4 liners with half the chocolate mixture. Freeze for 5 minutes until solid.
- Blend pumpkin, almond butter, and 1 tablespoon of maple syrup until smooth. If the mixture looks too loose, blend in more almond butter until it is more solid.
- Remove muffin tin from the freezer and top with pumpkin mixture. Then top the pumpkin mixture with the remaining chocolate so pumpkin mix is completely covered.
- Blend pistachios for a second or two until they are in pieces. Sprinkle over chocolate in the muffin tin.
- Freeze for about 20 minutes or until cups are hardened. Let thaw for a few minutes before eating, and refrigerate to keep.