Chocolate Pumpkin Maple Almond Cups with Crushed Pistachio

Happy Fall! With the arrival of autumn come all things pumpkin, and I'm not complaining! I'm a huge fan of fall's nutritional superfood, especially because it can be prepared both savory and sweet. I recently whipped up some Pumpkin Quinoa, but I couldn't resist using this seasonal squash for a dessert treat.

Every since I discovered Kaleifornia Love's vegan and refined sugar-free salted caramel cups, I have been experimenting with different types of fillings, and I swear each time it gets better and better. Today,  I present to you: Chocolate Pumpkin Maple Almond Cups with Crushed Pistachios.

I love desserts like these because they satisfy your sweet tooth, but you can still feel guilt-free! All the ingredients are all-natural and pure, and you get the added health benefits of the pumpkin. Plus, they are ready in less than 30 minutes and don't require any baking.


4 tablespoons melted coconut oil
4 tablespoons pure cocoa powder
2 tablespoons Grade B maple syrup (1 for chocolate, 1 for pumpkin filling)
4 tablespoons raw almond butter
3 tablespoons pure pumpkin puree
2 tablespoons pistachio hearts

(Yields 4 servings)

  1. Combine coconut oil, cocoa powder and 1 tablespoon maple syrup in a bowl. 
  2. Line a muffin tin with cupcake liners and fill the bottom of 4 liners with half the chocolate mixture. Freeze for 5 minutes until solid.
  3. Blend pumpkin, almond butter, and 1 tablespoon of maple syrup until smooth. If the mixture looks too loose, blend in more almond butter until it is more solid.
  4. Remove muffin tin from the freezer and top with pumpkin mixture. Then top the pumpkin mixture with the remaining chocolate so pumpkin mix is completely covered.
  5. Blend pistachios for a second or two until they are in pieces. Sprinkle over chocolate in the muffin tin.
  6. Freeze for about 20 minutes or until cups are hardened. Let thaw for a few minutes before eating, and refrigerate to keep.