With a roasted pumpkin kicking around in my fridge and Halloween on the brain, these came together without much thought. For me, Reese’s chocolate peanut butter cups were the best part of my childhood Halloweens. They took top prize, followed by Coffee Crisp (a Canadian treasure), and Mars bars. This is my adult-ified version that you can pop in the freezer today, and bring out for yourself while handing out candy to the youngins. Less sweet than the original but still intensely chocolatey, nutty, and spoooooooky. Pumpkin and chocolate and almond butter, oh my.
They’re a healthier alternative to the traditional peanut butter cup.
The chocolate here is very quick to make yourself–melted coconut oil, cocoa powder, and molasses, to give it that welcome autumnal flavour, combined and added as a base and top (or use a couple of melted dark chocolate bars). The chocolate makes an incredible snappy sound when you sink your teeth into these beauties, and then, SURPRISE!, pumpkin spice, almond butter, caramel, and pumpkin are waiting for you inside.
They come together in about 10 minutes (less the time roasting a pumpkin, but you can absolutely use canned), an added bonus for the time-crunched chocolate fiend. Unfortunately, you’ll have to go find something to do to take you mind off of them while they chill. You could watch Hocus Pocus a couple of times, make a homemade costume, or carve a pumpkin or two. Those activities should distract you plenty. After congratulating yourself on waiting for the chocolate to harden, head into the freezer and grab your prize.
No-Bake Vegan Pumpkin Almond Butter Cups Recipe
This no-bake vegan peanut butter cup-inspired recipe has a homemade pumpkin almond butter filling that tastes like caramel. This recipe is so easy to whip up, and can be made with your own homemade vegan coconut oil chocolate or your favourite melted dark chocolate bar. It’s a quick and healthy freezer treat that will satisfy your sweet tooth in a healthier way.
Pumpkin Caramel Almond Butter Filling
1/2 cup roasted, mashed pumpkin (see Notes) or canned pumpkin puree (not pie filling)
1/2 cup natural roasted almond butter or natural peanut butter
1/3 cup agave nectar or maple syrup
1 tsp pumpkin spice or 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/4 tsp ground dried ginger
1/4 tsp sea salt
Vegan Coconut Oil Chocolate OR 2 bars dark or semi-sweet chocolate, melted
1/3 cup coconut oil
2/3 cup unsweetened cocoa powder, sifted
1 tbsp molasses or agave nectar or maple syrup
12 whole roasted almonds, to garnish (optional)
- Line a 12-cup muffin tin with paper liners.
- Pumpkin Caramel Almond Butter Filling: In a medium bowl, whisk together all filling ingredients until fully combined. Set aside.
- Vegan Coconut Oil Chocolate: Melt coconut oil in a medium saucepan over low heat. Remove from heat and whisk in remaining chocolate ingredients.
- Assembly: Add 2 tsp or so of chocolate in the bottom of the muffin papers to coat. Evenly divide filling over top. Add remaining chocolate on top and lightly swirl with a toothpick, keeping a rustic appearance. Adorn with 1 whole almond per cup, if using.
- Freeze for at least 3 hours (6 hours of freezing are needed for them to be completely solid). Once frozen, store in a sealed container in the freezer for up to 2 months.
How to Roast Pumpkin or Squash:
- Preheat oven to 375°F. Place a topped, halved, cleaned pie pumpkin or squash face side down on a large parchment-lined baking sheet. Roast until they collapse and you can easily insert a knife (45 minutes to 1 hour). Cool and scrape out flesh.
- If not using immediately or within one week, freeze roasted pumpkin or squash in a zip-top bag for up to 2 months.