[Almost] Sugar free Pumpkin Spice Almond Butter Cups

December 5, 2017


No matter how many times I have tried (successfully and unsuccessfully) to give up sugar, cut it out, whatever... I can’t do it. I cave for dessert. I’m not like a cake or pie kind of gal... but I gotta have something sweet at the end of my meal, even if it’s small, it’s just part of my routine. And you know what, that’s okay with me and I’m gonna live with that habit. #whatchagonnado.


That being said, I’m ALWAYS looking for a tasty dessert with little to no sugar. The reason why I say [almost] sugar free is because it all depends on the chocolate you use. You could technically use sugar free or 100% cacao chocolate, but y’all that does not taste good. I think I used about 80% Cacao dark chocolate for mine, but you could use literally any chocolate you prefer!



So here we go:

2 bars (or a bag of chocolate chips)

1 T coconut oil

2 T butter

1 cup SF almond butter (or any but butter you like)

1 T pumpkin spice

1 t vanilla


1. In a glass bowl (or measuring cup) combine chocolate and coconut oil. If you’re using bars, chop it up. Microwave at 30 second increments, stirring in between. Be careful not to overheat. It will continue to melt as you stir it so, take it out of the microwave and stir well before continuing to heat.


2. Place about 12 silicone cupcake cups on a cookie sheet, then pour about a teaspoon of melted chocolate into each cup. Swirl it around so it goes up the sides of the cup a little bit. This prevents the peanut butter from showing on the sides. (I think you can use paper cupcake cups too, but I’ve never tried so can’t vouch for it)


3. Pop the tray in the freezer for 15-20 minutes. While that’s setting, make the filling.


4. Microwave the almond butter, butter (I use smart balance because it’s soy, gluten, and dairy free) pumpkin spice and vanilla the same way as the chocolate until it’s all melted and well incorporated.


5. Take out the tray, pour in about a teaspoon of PB mixture (until it fills the middle space of the cup).

Pop it back in the freezer for 15-20 min.


6. If necessary, reheat the remaining chocolate until melted. The next step, you will need to work quickly so the top chocolate doesn’t set before spreading out over the frozen nut butter mixture.


7. Pour a teaspoon of chocolate over the almond butter, and make sure it spreads to the edges. Pop it back in the freezer for 15-20 more minutes, and then you’re all done!


Keep in the fridge in an airtight container for up to 3 weeks.

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© 2018 by Hayley D'Auria