HOW-TO VIDEO:
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How this works
Servings: 6
Ingredients
- ¼ cup raw cashews
- ¼ cup pumpkin puree
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg, grated
- ¼ teaspoon cloves, grated
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 bag dark chocolate chips
- 1 tablespoon of butter (I used Kerrygold unsalted)
Instructions
- Grind cashews into a fine powder using small food processor. Add pumpkin, honey, oil spices, vanilla and salt and grind until smooth. Cover and place the mixture in the refrigerator for about 1 hour.
- Melt the chocolate and butter together. (Adding butter makes for a smoother silkier chocolate. Using a pastry brush, coat the bottom and part way up the sides of cupcake liners with chocolate. (Mini cups would work well.) Chill in the freezer for 10 minutes, or until the chocolate sets up. Spoon the pumpkin mixture into the chocolate shells, leveling it out. Coat with additional melted chocolate to cover.
- Chill the cups in the refrigerator for 30 minutes, or until set. Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage. Can serve at room temperature or chilled.
Notes
Theresa Greco is the creator of The Food Hunter’s Guide to Cuisine, where she shares her passion for delicious food and a healthy lifestyle with recipes and reviews. She spends her days working as a law librarian, but her nights and weekends are spent as a home chef, avid food writer and social media expert. She enjoys motivating people to eat healthier both in and out of the kitchen with recipes and dining choices that are inspired by her love for home cooked/non-processed foods.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
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