Vegan Pumpkin Pie Butter Cups

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.

Ingredients

chocolate pie crust

chocolate pie crust

16 servings

cocoa powder

cocoa powder

2 Tbs

walnuts

walnuts

0.5 cup

coconut

coconut

0.5 cup

medjool dates

medjool dates

0.5 cup

chocolate shell

chocolate shell

16 servings

cocoa powder

cocoa powder

0.5 cup

tbs coconut oil

tbs coconut oil

0.25 cup

maple syrup

maple syrup

3.5 Tbs

pumpkin puree

pumpkin puree

4 Tbs

peanut butter

peanut butter

3 Tbs

maple syrup

maple syrup

1.5 Tbs

chia seeds

chia seeds

1 tsp

pumpkin pie spice

pumpkin pie spice

1 pinch

Cooking in Steps

  1. 1
    Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.

    butter

    butter

    muffin liners
    muffin liners
  2. 2
    In a food processor, blend all of the chocolate crust ingredients together.

    chocolate

    chocolate

    food processor
    food processor
  3. 3
    Drop a tablespoon of the crust into each cup and flatten it at the bottom.

  4. 4
    In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.

    pumpkin

    pumpkin

    bowl
    bowl
  5. 5
    Mix the chocolate shell ingredients together until it looks like chocolate sauce.

    hot fudge sauce

    hot fudge sauce

    chocolate

    chocolate

  6. 6
    Remove the pumpkin filling and drop -tablespoon dollops of the pie filling into each cup.

    pumpkin

    pumpkin

  7. 7
    Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.

    hot fudge sauce

    hot fudge sauce

    pumpkin

    pumpkin

  8. 8
    Freeze the cups for 30 minutes to an hour.

  9. 9
    Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.

    chocolate

    chocolate

  10. 10
    Enjoy!