Pumpkin Caramel Almond Butter Cups

Pumpkin Caramel Almond Butter Cups take 10 minutes to make (including the homemade chocolate)! Vegan and refined sugar free.

For the Pumpkin Caramel Almond Butter Filling:
½ cup roasted, mashed pumpkin (see notes) or canned pumpkin
½ cup natural roasted almond butter or peanut butter
⅓ cup agave
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp sea salt

For the Chocolate:
⅓ cup coconut oil
⅔ cup unsweetened cocoa powder, sifted
1 tbsp molasses
12 whole almonds

View the full recipe at Yummy Beet →