I love food gatherings with my friends because it gives me a great excuse to try new dessert recipes. Many of my friends are vegan, and in the past, I struggled to come up with vegan-friendly treats. Most recipes for baked goods or sweets require eggs, butter, milk, or yogurt! I always felt bad for not being able to accommodate everyone. That is why I am on a mission to come up with an arsenal of crowd-pleasing vegan desserts so that I don’t ever run into the same problem again.
These little delights are deliciously chocolate on the outside with a burst of orange color on the inside. I adapted the Reeses pumpkin peanut butter cups and raw chocolate pie crust recipes from Chocolate Covered Katie to create these treats.
Pumpkin Pie Butter Cups
Raw Chocolate Pie Crust
- 2 TBS cocoa powder
- 1/2 cup raw walnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pitted medjool dates, about 10 – 12
- 1/2 cup cocoa powder
- 1/4 cup + 2 TBS coconut oil, melted
- 3 1/2 TBS maple syrup
- 4 TBS pumpkin puree, *not the pumpkin pie puree
- 3 TBS peanut butter, creamy or chunky
- 1 1/2 TBS maple syrup
- 1 tsp chia seeds
- 1 pinch of pumpkin pie spice or cinnamon
- Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
- In a food processor, blend all of the chocolate crust ingredients together.
- Drop a tablespoon of the crust into each cup and flatten it at the bottom.
- In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
- Mix the chocolate shell ingredients together until it looks like chocolate sauce.
- Remove the pumpkin filling and drop 1/2-tablespoon dollops of the pie filling into each cup.
- Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
- Freeze the cups for 30 minutes to an hour.
- Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.
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