Pumpkin chocolate cups
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- 100 g / ½ cup dates, pitted
- approx. 200 g / 1 cup cubed pumpkin
- 120 ml / ½ cup roasted almond butter
- ¼ tsp salt + coarse salt to decorate
- 1/3 tsp cinnamon
- 1/3 tsp ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
CHOCOLATE SHELL (option 1)
- 200 g / 7 oz dark vegan chocolate* (70% cocoa solids)
CHOCOLATE SHELL (option 2)
- 120 ml / ½ cup mild coconut oil, melted
- 120 g / ½ cup raw cacao
- approx. 120 ml / ½ cup maple syrup, adjust to taste
- Soak pitted dates in boiling water for 20 minutes. Squeeze out the excess water after soaking.
- Steam the cubed pumpkin until it is so soft that you can pierce it with a knife easily (about 15 minutes). You could also bake it in a 200° C / 390° F oven for about 20 minutes, until soft but not overly browned.
- Place cooled-off pumpkin, drained dates and almond butter in a food processor and process until smooth. Season with salt, cinnamon, ginger, cloves and nutmeg to taste and process some more to distribute the spices evenly.
- Break the chocolate up into smaller pieces by hitting an unopened packet against your work bench. Place in a glass bowl over a water bath. Allow it to melt gently, on the lowest setting (that’s important as chocolate is sensitive to overheating). If making your own chocolate, simply whisk cacao powder into melted coconut oil and sweeten with maple syrup to taste.
- Spoon about a teaspoon of melted chocolate into each paper cup and spread it inside the cup using the back of the teaspoon. Once you coat the insides of your cups, put them into the freezer for 15 minutes or so.
- Once the cups have had a chance to set, fill them with about a teaspoon of the pumpkin filling and create chocolate tops by pouring about a teaspoon of melted chocolate over the top, swivelling the cup delicately as you go for the chocolate to distribute evenly.
- Place in the freezer for at least an hour to allow the tops to harden. Sprinkle with extra salt for decoration. Keep in an air-tight container in the freezer.