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Pumpkin Spice Almond Butter Cups Recipe
When the leaves start to change color, the pumpkin pie spice comes out! Combine it with chocolate, nut butter and a touch of natural sweetener for a delicious and comforting treat to enjoy all season long.
INGREDIENTS7 oz Semi-Sweet Baking Chocolate 1/3 cup Maple Syrup 1/4 cup Almond Butter 2 Tbsp Brown Rice Flour 1 tsp Navitas Organics Lucuma Powder ½ tsp Pumpkin Pie Spice |
DIRECTIONSIn a small bowl, combine the almond butter, brown rice four, Lucuma Powder and pumpkin pie spice. Roll into a ball and set in the fridge for about 20 minutes to allow to firm. |
When the leaves start to change color, the pumpkin pie spice comes out! Combine it with chocolate, nut butter and a touch of natural sweetener for a delicious and comforting treat to enjoy all season long.
Ingredients
¼ cup almond butter
2 Tbsp. brown rice flour
1 tsp. coconut palm sugar
½ tsp. pumpkin pie spice
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7 oz. Navitas Organics Cacao Wafers, divided
½ cup maple syrup, divided
Directions
Line a mini-muffin tin with 12-14 liners.
In a small bowl, combine the almond butter, brown rice four, coconut palm sugar and pumpkin pie spice and mix until thoroughly combined. Roll the mixture into a large ball and set in the fridge for about 20 minutes to allow to firm.
In a small saucepan over low heat, melt half the chocolate and half the maple syrup, whisking until runny and evenly incorporated.
Pour a small amount of chocolate into each muffin liner—just enough to cover the bottom. Place the tin in the freezer for about 10 minutes.
- Remove almond butter dough from fridge and roll into 12-14 small balls.
Place one in each muffin tin cavity in the middle of the hardened chocolate disks and press down lightly to flatten the tops without filling in the edges.
Melt the remaining chocolate and maple syrup. Distribute evenly between all muffin cups, covering the almond butter balls in each one.
- Refrigerate or freeze until chocolate has fully hardened. Store leftovers in the fridge or freezer.