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:

• 30g Pip & Nut Pumpkin Spice Almond Butter
• 1/2 tbsp sugar substitute
• Pinch of salt

For the coating:

• 30g cacao powder
• 2 tbsp melted coconut oil
• 30g maple syrup

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