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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.

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