Chocolate Pumpkin Butter Cups
Prep time
Cook time
Total time
When creating your own chocolate confections, make sure you use a good quality, dairy-free chocolate, since it will be a highlight in the treat. For your convenience, I've linked up to or noted the ingredient brands that I used to create this recipe. Note that the prep time does not include chilling. For more great recipes from my kitchen, get Go Dairy Free: The Guide and Cookbook.
Serves: about 24 mini cups
  1. If using cashews, grind them into a fine powder using your spice grinder or small food processor.
  2. In a blender or mixing bowl with a hand mixer, blend the powdered cashews, pumpkin, sugar (to taste), oil, maple, pie spice, vanilla, cinnamon, and salt until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
  3. Melt the chocolate using these instructions for the best way to melt chocolate.
  4. Using a pastry brush (I like this silicone one for chocolate), brush chocolate into the bottom and part way up the sides of mini silicone muffin cups (an also use mini muffin liners). Chill in the freezer for 10 minutes, or until the chocolate sets up.
  5. Spoon the pumpkin mixture into the chocolate shells, leveling it out. Drizzle on more of the melted chocolate to cover. If using the best way to melt chocolate, your chocolate should still be melted for continued use, but you can add a little more hot water to the bottom pan and rewhisk if needed.
  6. Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.
Nut-Free Option: Substitute 2 tablespoons coconut butter or seed butter (will be softer) for the cashews.
Recipe by Go Dairy Free at