Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
What should we call these? Pumpkin Reese’s? Chocolate dessert cups stuffed with creamy pumpkin filling? All I need from now until Halloween?
Whatever you call them, they are good. A little messy to make (and sometimes to eat) but such a fun treat. We whipped these up when my nieces were visiting a few weeks ago and they loved them. There’s something so enjoyable about seeing tiny little hands get dirty in the kitchen. I LOVE it. Makes me excited for a year or two when my little Van will become my sous-chef.
These couldn’t be easier to put together. Melt a little chocolate, spread in the bottom of a well-greased muffin tin, top with pumpkin filling, more chocolate and freeze. I recommend freezing each layer as you go so they don’t melt together, but that’s purely for aesthetics.
Additionally, if you’ve got a silicone muffin tin, this is the time to break it out. I showed my metal version in these photos, but they were so much easier to slip out of the moldable silicone cups. If not, I recommend greasing the tin and putting overlapping layers of parchment paper in the bottom. These act as little straps to pull the chocolate-pumpkin treats out with.
While I hate the term ‘healthier candy option,’ (candy is meant to be unhealthy… it’s candy!), these would be a fun option to make for any upcoming Halloween gathering. They’ve got the essential items (um, chocolate) along with beta-carotene and fiber rich pumpkin. They are also naturally sweetened using maple-syrup, vegan and gluten-free.
What are your Halloween plans? As one of my favorite holidays, I’m surprised I don’t have more of a game plan for this year. I’ve been theming costumes for BL and I for over a decade now, so it’s shocking I don’t have a long-list of ideas for our family of three. Any thoughts? I blame the fact that my brain, while not quite as foggy as it was during the last few weeks of pregnancy, is still running at half-speed.
Creative friends, I’ll take any ideas that you’ve got! (Especially ideas I can put together in T-minus 5 days)
I recommend storing these in the fridge or freezer once you’ve made them. Since you are using coconut oil to stabilize both the chocolate and the filling, they will ‘melt’ if left at room temperature too long. Thankfully, these are too delicious for them to last that long.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Pumpkin Chocolate Dessert Cups! You’ve gotta make these for Fall and Halloween. A chocolate cup base with creamy pumpkin filling, more chocolate and almonds. Vegan and Gluten-Free.
Chopped almonds for garnish, optional
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