Vegan Pumpkin Pie Butter Cups
Ready in : 45 mins
Need a dairy free dessert? Vegan Pumpkin Pie Butter Cups could be an awesome recipe to try. This recipe makes 16 servings with 1050 calories, 12g of protein, and 52g of fat each. For $2.72 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Foodista has 45 fans. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have chocolate pie crust, tbs coconut oil, cocoa powder, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so outstanding.
Diets
Ingredients
chocolate pie crust
16 servings
cocoa powder
2 Tbs
walnuts
0.5 cup
coconut
0.5 cup
medjool dates
0.5 cup
chocolate shell
16 servings
cocoa powder
0.5 cup
tbs coconut oil
0.25 cup
maple syrup
3.5 Tbs
pumpkin puree
4 Tbs
peanut butter
3 Tbs
maple syrup
1.5 Tbs
chia seeds
1 tsp
pumpkin pie spice
1 pinch
Cooking in Steps
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1Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
butter
muffin liners -
2In a food processor, blend all of the chocolate crust ingredients together.
chocolate
food processor -
3Drop a tablespoon of the crust into each cup and flatten it at the bottom.
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4In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
pumpkin
bowl -
5Mix the chocolate shell ingredients together until it looks like chocolate sauce.
hot fudge sauce
chocolate
-
6Remove the pumpkin filling and drop -tablespoon dollops of the pie filling into each cup.
pumpkin
-
7Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
hot fudge sauce
pumpkin
-
8Freeze the cups for 30 minutes to an hour.
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9Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.
chocolate
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10Enjoy!
