Pumpkin chocolate cups

Pumpkin chocolate cups are easy to make, effortlessly vegan and gluten-free and they make an awesome coffee treat too! Refined sugar-free version included!

PUMPKIN FILLING

100 g / ½ cup dates, pitted
approx. 200 g / 1 cup cubed pumpkin or butternut squash
120 ml / ½ cup roasted almond butter
¼ tsp salt + coarse salt to decorate
1/3 tsp cinnamon
1/3 tsp ginger
1/8 tsp cloves
1/8 tsp nutmeg
CHOCOLATE SHELL (option 1)

200 g / 7 oz dark vegan chocolate* (70% cocoa solids)
CHOCOLATE SHELL (option 2)

120 ml / ½ cup mild coconut oil, melted
120 g / ½ cup raw cacao
approx. 120 ml / ½ cup maple syrup, adjust to taste

View the full recipe at Lazy Cat Kitchen →