Originally posted 2015-10-12 12:45:32.
Keeping with the pumpkiness of October, these popped up in my Pinterest and they looked pretty good on the screen so I decided to give them a shot! The peanut butter cups went over so well, maybe these would too!
Original recipe is here: http://mywholefoodlife.com/2013/10/14/pumpkin-chocolate-cups/
- 1/2 C pecans
- 1/2 C pumpkin puree
- 1 tsp cinnamon
- 1/4 tsp nutmeg, clove and ginger
- 1-2 Tbsp maple syrup
- 1 Chocolate bar (I used Enjoy Life chocolate chunks instead)
- 1/4 C almond milk
Start by grinding down the pecans in a food processor, you really want to get them fine but not quite pasty. Once they are ground up, add basically everything else except the chocolate and the almond milk and blend it until it is mixed well and smooth. In a saucepan melt the chocolate into the almond milk on low heat until it is smooth as well.
Pour a tiny bit of the chocolate mix in the bottom of the muffin pan you want to use, just enough to cover the bottom, and then stick the pan in the freezer for about ten minutes. After they are pretty solid, scoop some pumpkin on top of the layer of chocolate and then add more chocolate on top of the pumpkin. Once it’s all layered put it back in the freezer for a few hours to firm it all up.
I had my trusty mini cupcake pan that I used for these, without liners, the liners I think would have made a big difference I think. These do not come out of the pan as easily as the peanut butter cups do! I also found that they take longer to freeze solid, and they didn’t even totally solid like the peanut butter ones did.
All in all it is a pretty good recipe, I did enjoy them, just not as much as some other ones. I prefer the chocolate recipe in the peanut butter cups over this for sure, and these lasted longer in my freezer, meaning my family wasn’t as fond of these as they were the peanut cups as well. They will be awesome for anyone who is totally in love with pumpkin!