Pumpkin-Shaped Almond Butter Cups

These pumpkin-shaped almond butter cups are a cozy fall twist on the classic peanut butter cup — creamy, rich, and made with anti-inflammatory almond butter instead of peanuts. They’re fun to make, perfectly sweet, and coated in smooth melted chocolate for the ultimate fall-inspired treat.

Ingredients

• ¾ cup creamy almond butter (no added sugar or oils if possible)

• ¼ cup almond flour

• 1 tbsp maple syrup (optional, for sweetness)

• Pinch of sea salt

• 1 ½ cups chocolate chips (dark or semi-sweet)

• 1 ½ tbsp coconut oil (for melting the chocolate)

Instructions

1. Make the Almond Butter Filling
   In a bowl, mix almond butter, almond flour, maple syrup (if using), and sea salt until a thick, scoopable dough forms.
   If the mixture feels too soft, add 1–2 tsp more almond flour until it holds its shape.

2. Shape the Pumpkins
   Roll about 1 tablespoon of the mixture into balls, then flatten slightly to form discs.
   Use a toothpick or small knife to gently press ridges along the edges to resemble pumpkins.
   Place on a parchment-lined tray and freeze for 15–20 minutes to firm up.

3. Melt the Chocolate
   In a microwave-safe bowl, melt chocolate chips and coconut oil in 20–30 second intervals, stirring until smooth and glossy.

4. Dip & Coat
   Remove the pumpkin shapes from the freezer. Using a fork, dip each piece into the melted chocolate to coat completely.
   Let any excess drip off and place back on parchment paper.

5. Chill
   Refrigerate or freeze until the chocolate hardens (about 15–20 minutes).

6. Optional Finishing Touch
   For a cute “stem,” press a small piece of pumpkin seed or pretzel stick into the top before the chocolate sets.

Storage

• Store in the refrigerator for up to 1 week or freeze for up to 1 month.

• Enjoy straight from the fridge for that perfect chocolate snap.

✨ These Pumpkin-Shaped Almond Butter Cups are the perfect balance of sweet, creamy, and cozy — all the fall flavor you love, made with simple, real ingredients.