These vegan pumpkin chocolate cups are a delicious holiday dessert and treat! They’re no bake, easy to make, and packed with yummy pumpkin flavor!
If you’re looking for more easy pumpkin recipes, check out these pumpkin cupcakes or this pumpkin sheet cake !
This post was originally published in 2017. I’m bringing it back to life because it’s one of my favourite unsung heroes of JITK!
An Easy Vegan Candy Recipe
Once upon a time (aka when I was back in high school 600 years ago) I threw a super cool (in my view) Halloween party. I literally sat down and cut out like 50 bats out of black cartridge paper and bought all the fake skulls and fake web I could. Halloween used to be one of my favourite “holidays” and it’s been a while since I’ve even done anything to celebrate it. I’m pretty sure Thanksgiving and Christmas took its place. Anyway, I realised that these Pumpkin Chocolate Cups are little candies that would be a perfect way to celebrate Halloween or any other holiday party.
Or you know, just life, cause they’re perf for any celebration. Little morsels of goodness indeed.
Speaking of Halloween, what are you doing for it? Are you going out and celebrating, or do you have little ones are you’re taking them trick-or-treating? My plans include eating these Pumpkin Chocolate Cups and watching a non-horror flick. Truthfully, I am not good at horror movies. So I’ll probably be watching Halloween town for the 500th time, or Hocus Pocus… I’ll probably make some caramel corn while I’m at it and maybe even grab one of those skulls to “decorate” the TV area to get in the spooky mood.
These cups will rock your life. I’ve made peanut butter cups before , but these really take it up a notch. In an effort to put pumpkin into all the things this fall, I knew I wanted to make some kind of easy candy with pumpkin, when these popped into my head.
I had just used this same container for my Cauliflower Pizza Bites and remembered devouring, I mean sharing, my peanut butter cups last year. I still have endless amounts of pumpkin puree left over and was like hey, self, we should totally make chocolate cups but with pumpkin too!!
Okay, so if you’ve never tried pumpkin and chocolate, trust me, you’re missing out. They are a fabulous duo. Whether it’s chocolate and pumpkin sweet bread or breakfast cookies, they pair so well together. These cups have a delicious pumpkin flavour that’s amped up thanks to the addition of pumpkin spice in their too. They’re the perfect quick and easy no bake holiday candy.
How to Make Pumpkin Chocolate Cups
These Pumpkin Chocolate Cups are easy and straight forward to make. Actually, I’m pretty sure they deserve a video of how to make them. Melt your chocolate. Coat the cups and freeze for a bit. Fill with the pumpkin filling. Freeze a bit more. Pour the rest of the chocolate on top, and freeze. Done and done. SO yummy, and you could even customise them with some with some extra candy if you want. Bound to be finished within a week minimum because they’re so easy to pop into your mouth.
Enough of my rambling, go off to make and enjoy these! They’re great if you need treats in a pinch. Friends coming over, movie night, or to give to kiddos. Chances are they’ll be done before the first half of your favourite Halloween movie. Enjoy friends!
Ingredients
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- ¼ cup natural peanut butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 teaspoons coconut sugar
Instructions
- Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
- In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren’t fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
- Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
- Put in the freezer for about 10 minutes to set.
- In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
- Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
- Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Notes
These vegan pumpkin chocolate cups are a delicious holiday dessert and treat! They’re no bake, easy to make, and packed with yummy pumpkin flavor!
If you’re looking for more easy pumpkin recipes, check out these pumpkin cupcakes or this pumpkin sheet cake !
This post was originally published in 2017. I’m bringing it back to life because it’s one of my favourite unsung heroes of JITK!
An Easy Vegan Candy Recipe
Once upon a time (aka when I was back in high school 600 years ago) I threw a super cool (in my view) Halloween party. I literally sat down and cut out like 50 bats out of black cartridge paper and bought all the fake skulls and fake web I could. Halloween used to be one of my favourite “holidays” and it’s been a while since I’ve even done anything to celebrate it. I’m pretty sure Thanksgiving and Christmas took its place. Anyway, I realised that these Pumpkin Chocolate Cups are little candies that would be a perfect way to celebrate Halloween or any other holiday party.
Or you know, just life, cause they’re perf for any celebration. Little morsels of goodness indeed.
Speaking of Halloween, what are you doing for it? Are you going out and celebrating, or do you have little ones are you’re taking them trick-or-treating? My plans include eating these Pumpkin Chocolate Cups and watching a non-horror flick. Truthfully, I am not good at horror movies. So I’ll probably be watching Halloween town for the 500th time, or Hocus Pocus… I’ll probably make some caramel corn while I’m at it and maybe even grab one of those skulls to “decorate” the TV area to get in the spooky mood.
These cups will rock your life. I’ve made peanut butter cups before , but these really take it up a notch. In an effort to put pumpkin into all the things this fall, I knew I wanted to make some kind of easy candy with pumpkin, when these popped into my head.
I had just used this same container for my Cauliflower Pizza Bites and remembered devouring, I mean sharing, my peanut butter cups last year. I still have endless amounts of pumpkin puree left over and was like hey, self, we should totally make chocolate cups but with pumpkin too!!
Okay, so if you’ve never tried pumpkin and chocolate, trust me, you’re missing out. They are a fabulous duo. Whether it’s chocolate and pumpkin sweet bread or breakfast cookies, they pair so well together. These cups have a delicious pumpkin flavour that’s amped up thanks to the addition of pumpkin spice in their too. They’re the perfect quick and easy no bake holiday candy.
How to Make Pumpkin Chocolate Cups
These Pumpkin Chocolate Cups are easy and straight forward to make. Actually, I’m pretty sure they deserve a video of how to make them. Melt your chocolate. Coat the cups and freeze for a bit. Fill with the pumpkin filling. Freeze a bit more. Pour the rest of the chocolate on top, and freeze. Done and done. SO yummy, and you could even customise them with some with some extra candy if you want. Bound to be finished within a week minimum because they’re so easy to pop into your mouth.
Enough of my rambling, go off to make and enjoy these! They’re great if you need treats in a pinch. Friends coming over, movie night, or to give to kiddos. Chances are they’ll be done before the first half of your favourite Halloween movie. Enjoy friends!
Ingredients
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- ¼ cup natural peanut butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 teaspoons coconut sugar
Instructions
- Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
- In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren’t fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
- Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
- Put in the freezer for about 10 minutes to set.
- In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
- Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
- Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Notes
Pumpkin Chocolate Cups (Vegan, Gluten Free, No Bake)
Ingredients
- 1 cup dark chocolate chips
- 2 teaspoons coconut oil
- ¼ cup natural peanut butter
- 2 tablespoons pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 teaspoons coconut sugar
Instructions
- Line a mini muffin tin with 12 mini cupcake/muffin liners. Set aside.
- In a bowl, add the chocolate chips and the coconut oil and stir together. Melt them in the microwave for 1 minute, then stir together until melted. If they aren’t fully melted yet, you might need to microwave them for 30 seconds at a time until melted. You can also melt them in a double boiler method.
- Spoon a little bit of melted chocolate into each of the muffin liners, and spread it so it covers the bottom, as well as ¾ way up the liners with the back of your spoon. This will ensure the pumpkin peanut butter filling is covered properly.
- Put in the freezer for about 10 minutes to set.
- In a small bowl, mix the peanut butter, pumpkin puree, pumpkin pie spice and coconut sugar and stir until thick and like a sticky dough.
- Remove the mini muffin tin from the freezer and set beside this bowl. Dollop about ½ tablespoon of the pumpkin peanut butter into each cup. I like to roll it a bit in my hand first, then put into each cup and press down if needed so the final chocolate layer covers them.
- Pour the rest of chocolate equally over each cup. Place in the freezer to set for another 10 minutes. Peel off liners, eat and enjoy!!
Notes
Nutrition
Pumpkin Chocolate Cups (Vegan, Gluten Free, No Bake) https://jessicainthekitchen.com/pumpkin-chocolate-cups-vegan-gluten-free/ October 9, 2019
Here are 25 Budget Friendly Vegan Recipes! They are family-friendly and provide a wide variety of recipes and flavours, so you won’t ever get bored!
One of the things that’s really been on my heart for this last part of the year is how inaccessible eating healthy can be for many people. I’ll admit, I don’t usually think of “budgeting” in most of my recipes, although I always try and make recipes that are very affordable for my family and our budget. After I got quite a few readers asking for budget friendly recipes this summer, it really made me think:
“Wait, how many budget friendly recipes do I have?”
Vegan on a Budget
I looked up a standard budget (not mine) and went from there. I’m happy to say that I was able to find lots of recipes! Not the majority, but many that with no substitutes were very budget friendly; and several that with a few substitutes definitely were. That led me to this roundup.
If you’re a reader here I never want you to feel like you can’t make my recipes. I know depending on where you live, certain items are unavailable, but 90% of the time there’s a substitute we can come up with for you. You don’t need to feel like you must be this one speciality item to cook this one meal and that you’ll never use it again! It’s part of why I stay away from fancier ingredients, and re use so many of my seasonings.
For example, Garam Masala? It’s in SO many recipes that you’ll definitely be finishing that whole container. Also know that moving forward – I’m keeping budget friendly in mind and will do my best to make a more budget friendly substitute on recipes. I’m also including a long list of cheaper substitutions at the bottom of this post that you can use at any time throughout my site.
Okay, off my soapbox now. Long story short, yes you can eat plant based on a budget, and more importantly, without going broke! It’s why I do my best to represent affordable brands, too!
Here are 25 Budget Friendly Vegan Recipes, friends! Also, if you have any questions – let me know please!
25 Budget Friendly Vegan Recipes
Sweet Potato and Black Bean Enchiladas
Vegan Sweet Potato and Black Bean Quinoa Chili (Slow Cooker)
One Pot Hearty Minestrone Soup
One Pot Red Lentil Chilli
Vegan Kings Shepherd’s Pie
Cauliflower & Potato Curry
Vegan Crockpot Chili
15 Minute Sesame Noodles
Coconut Chickpea Curry
Red Lentil Curry
Easy Lentil Soup
Parsley Pesto
Easy Baked Tofu
substitute the liquid aminos for light soy sauce
Vegan Shepherd’s Pie
Cauliflower Soup
Butternut Squash Soup
Roasted Garlic White Bean Dip
15 Minute Mediterranean Chickpea Salad
Gentle Morning Kitchari
15 Minute Vegan Pasta Salad
Roasted Sweet Potato Soup
Mushroom Wild Rice Soup
Lentil Balls
Quinoa and Black Bean Burgers
Tofu and Veggie Stir Fry
Tips for going more budget friendly on MY recipes:
- Where you see maple syrup, you can sub more cost friendly agave syrup.
- For quinoa, you can generally substitute the cooked equivalent of rice.
- Where you see a speciality oil called for that won’t affect the taste, you can sub the oil you can afford
- Usually vegan cheese is for taste, so feel free to leave it off or make your own!
- Stick to the basics – if there’s a seasoning that doesn’t make sense for you to buy cost wise, like sesame seeds, you can skip it. Or, if you buy a new seasoning, look for recipes that it’s featured in often, for example I use garam masala a lot so it’ll definitely go to good use! Similarly, sometimes my recipes call for extra fandangos like a drizzle of coconut cream on top – if it doesn’t affect the recipe itself, you can skip it if the cost doesn’t make sense for that one item based on your budget!
- Buy in bulk. If quinoa is affordable for you, buy it in bulk! Similarly so for items like coconut milk!
- Don’t buy breadcrumbs. Toast some bread you already have, and crush/blend that into breadcrumbs.
- I use walnuts a lot in my recipes, so if you buy a bulk bag, you’ll definitely use it up! It’s why I don’t use pine nuts in my pesto and instead use toasted walnuts!
- You can definitely substitute red onions for any onions that work for your budget in my recipes.
