Vegan Dark Chocolate Pumpkin Cashew Butter Cups

Vegan Dark Chocolate Pumpkin Cashew Butter Cups

  • Servings: 10, 2 cups per person
  • Difficulty: easy
  • Print

A cozy fall treat.


  • 1.5 cups 70% dark chocolate chips
  • 1/4 cup pumpkin puree
  • 1/4 cup dark brown sugar
  • 1/4 cup cashew butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/16 teaspoon (tiny pinch!) ground cloves
  • 20 mini cupcake liners (sizing really varies on this, the liners available at my local grocery store are a little taller and thinner than standard Reese’s peanut butter cups)


  1. Using a double boiler, melt the dark chocolate chips.
  2. Prepare the chocolate shells: Spoon a little bit of melted chocolate into each paper liner, then use the opposite end of a table knife (a chopstick or other small implement will also do!) to spread the chocolate half way up the sides of the liners. Place shells in the refrigerator to harden.
  3. Prepare pumpkin cashew butter: In a small bowl, mix together pumpkin puree, dark brown sugar, cashew butter, cinnamon, nutmeg, ground ginger, and cloves.
  4. Fill chocolate shells: Once chocolate lined paper cups have hardened, remove from the refrigerator and add a small amount of pumpkin cashew butter to each shell, swirling with the tip of a knife so the surface is relatively flat instead of mounded. The pumpkin butter should come about 3/4 of the way up the sides of the chocolate shells.
  5. At this time if the chocolate shells are starting to melt from the warmth of your hand you can place them back in the refrigerator for a few minutes to harden up – otherwise carry on to step 6!
  6. Top off the pumpkin cashew butter cups: Spoon the remaining melted chocolate on top of the cashew butter cups, and jiggle until the chocolate fills in all the cracks and meets the edges of the chocolate shells.
  7. Place in the refrigerator to harden. Optional: When the shells are halfway hardened, sprinkle with sea salt for garnish.
  8. Once the shells have hardened completely, remove the paper liners and enjoy! Once the liners are removed, the pumpkin cashew butter cups can be stored on the counter or inside the refrigerator.


Per Serving: 185 calories; 13 g fat; 6 g saturated fat; 15 g carbohydrates; 0 g fiber; 13 g sugars; 1 g protein; 0 mg cholesterol; 1 mg sodium.

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