Chocolate Pumpkin Almond Butter Cups

"A taste of fall all in one cup :)"
-- @thedailykale
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  • Recipe Card
Cook time 20mins
Serves or Makes: 8

Recipe Card


  • 3/4 cups Almond flour
  • 4 tablespoons Cacao powder
  • 6 tablespoons Almond butter
  • 5 tablespoons Maple syrup(sugar free)
  • 1/8 teaspoons Pumpkin pie spice
  • 1/8 teaspoons Salt
  • 2 tablespoons Pumpkin
  • 3 tablespoons Maple syrup(sugar free)
  • 4 tablespoons Almond butter
  • 1 tablespoons Coconut flour
  • 1/2 cups Coconut cream
  • 1/2 cups Chocolate chips
  • 1 tablespoons Maple syrup (sugar free)


  • Step 1

    For the base layer, stir all dry ingredients together. Then add in the syrup and almond butter. And mix, it will be a little bit crumbly. Take 8 silicone molds and press evenly into the bottom of each of the molds. When you press them into the bottom it will stay together. *Watch my stories for the video of how I did it*. For the filing: mix everything together except for the flour, until it’s fully combined. Then add in the flour and stir once again. With a spoon, place evenly on top of the base layer in the molds. Place in freezer, while you make the chocolate topping. Using a double boiler method- or if you actually have one, place the coconut cream and then add in the chips and the syrup and stir until melted and creamy. (try not to eat all of this goodness at this moment, cause this part is soooooo good omgah). Take out of freezer and place the creamy chocolate evenly on top of each one. Store in the fridge for at least an hour so it can set. Then enjoyyyyyy

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