Vegan Pumpkin Pie Butter Cups

• chocolate pie crust
• 2 tablespoons cocoa powder
• 1/2 cup walnuts
• 1/2 cup unsweetened shredded coconut
• 1/2 cup pitted Medjool dates about 10 - 12
• shell Chocolate
• 1/2 cup cocoa powder
• 1/4 cup coconut oil melted
• 3 1/2 tablespoons maple syrup
• 4 tablespoons pumpkin puree *not the pumpkin pie puree
• 3 tablespoons peanut butter creamy or chunky
• 1 1/2 tablespoons maple syrup
• 1 teaspoon chia seeds
• 1 pinch pumpkin pie spice or cinnamon

1. Line 16 muffin cups with paper or silicone liners. The butter cups are easier to take out if you use paper liners.
2. In a food processor, blend all of the chocolate crust ingredients together.
3. Drop a tablespoon of the crust into each cup and flatten it at the bottom.
4. In a small bowl, mix the ingredients for the pumpkin filling together. Freeze it for 5-10 minutes.
5. Mix the chocolate shell ingredients together until it looks like chocolate sauce.
6. Remove the pumpkin filling and drop 1/2-tablespoon dollops of the pie filling into each cup.
7. Pour about 2 teaspoons of chocolate sauce into each cup so that you could just about cover up the pumpkin filling.
8. Freeze the cups for 30 minutes to an hour.
9. Store in the refrigerator. The chocolate will turn gooey if you leave the cups out in room temperature for a long time.

chocolate pie crust, cocoa powder, walnuts, coconut, dates, shell chocolate, cocoa powder, coconut oil, maple syrup, pumpkin puree, peanut butter, maple syrup, chia seeds, pumpkin pie spice

Taken from www.yummly.com/recipe/Vegan-Pumpkin-Pie-Butter-Cups-1676475 (may not work)