Mini Dark Chocolate Pumpkin Almond Cups

Prep time: 15 mins | Chill time: 40 mins
Yields: 12 Mini Cups

Ingredients

• 1 cup dark chocolate chips

• ½ cup almond butter

• ⅓ cup pumpkin puree

• 1 tablespoon maple syrup

• ½ teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• Small pinch of salt

Directions

1.  Line a mini muffin pan with paper or silicone liners.

2.  Melt half of the dark chocolate in the microwave in short intervals, stirring between each until smooth. Spoon a thin layer of chocolate into the bottom of each liner.

3.  Place the pan in the freezer for about 10 minutes, or until the chocolate is firm.

4.  In a small bowl, combine almond butter, pumpkin puree, maple syrup, vanilla, cinnamon and salt. Stir until smooth.

5.  Taste a small amount of filling.

   • If you want it sweeter → add maple syrup ½ teaspoon at a time.

   • If you want more fall spice → add a small pinch of cinnamon.

6.  Spoon about 1 teaspoon of pumpkin-almond filling into each chocolate cup.

7.  Melt the remaining chocolate. Spoon it over the filling until covered.

8.  Refrigerate for at least 30 minutes, or until completely firm.

9.  Enjoy chilled. Store remaining cups in an airtight container in the refrigerator.