Chocolate Pumpkin Almond Butter Cups

Alright y’all- todayyyyy I’m sharing a super good recipe that has also helped me through some almost hangry moments this past week.
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I gotta say this wasn’t an intentional recipe, but ya know when you open a can of pumpkin for a recipe and then have the rest of the can sit in your fridge until it molds? Well I wasn’t about to let that happen again. So I had to think of something that didn’t involve the oven (fall has not shown up here) and I came up with these magic cups. Vvvvvery happy with how they turned out- I hope if you try them out for yourself, that you’ll love them too! Recipe and directions below:
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Chocolate Pumpkin Almond Butter Cups
Recipe by The Daily Kale

Base Layer:
3/4 cup almond flour
4 tbsp cacao powder (@navitasorganics )
6 tbsp almond butter
5 tbsp maple syrup (@choczero )
Pinch of pumpkin spice
Pinch of salt
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Filling:
2 tbsp pumpkin purée
3 tbsp maple syrup
4 tbsp almond butter
1 tbsp coconut flour
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Chocolate Topping:
1/2 coconut cream
1/2 cup chocolate chips (@lilys_sweets )
1 tbsp maple syrup
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The brands tagged are personally the ones I use (and love) and also they are all sugar free - but feel free to substitute to the brands you have :)

Directions:
For the base layer, stir all dry ingredients together. Then add in the syrup and almond butter. And mix, it will be a little bit crumbly.

Take 8 silicone molds and press evenly into the bottom of each of the molds. When you press them into the bottom it will stay together. *Watch my stories for the video of how I did it*.

For the filing: mix everything together except for the flour, until it’s fully combined. Then add in the flour and stir once again. With a spoon, place evenly on top of the base layer in the molds. Place in freezer, while you make the chocolate topping.

Using a double boiler method- or if you actually have one, place the coconut cream and then add in the chips and the syrup and stir until melted and creamy. (try not to eat all of this goodness at this moment, cause this part is soooooo good omgah).

Take out of freezer and place the creamy chocolate evenly on top of each one.
Store in the fridge for at least an hour so it can set. Then enjoyyyyyy