Jumbo Salted Almond Butter Pumpkin Stuffed Chocolate Cups

Begin by melting 1/2 cup of the chocolate chips with 1 tbsp of coconut oil in a microwave safe bowl for 30 seconds. Take out, stir a bit, and place back in for another 30 seconds. Stir until fully melted. Drop 1-2 spoonfuls of chocolate to the bottom of each muffin liner. Place the pan in the freezer to set, about 5 min. While that’s setting, add the filling ingredients (dates, almond butter, almond milk, pumpkin puree, sea salt, pumpkin pie spice) to a food processor and blend until well combined. The amount of blending depends on your texture preference; if you like small chunks of dates, don’t blend for too long. For a more uniform texture, add another tbsp of milk and blend until completely smooth. Remove the pan from the freezer and add a spoonful of the filling on top of the bottom chocolate layer. The filling might be sticky enough to roll into balls, then press them a bit flat onto the bottom layer. Do this for each cup and then place back in the freezer to set again, another 5 min. In the meantime, repeat the chocolate melting process from the beginning with the remaining half of the ingredients (1/2 cup chocolate chips and 1 tbsp coconut oil). Remove the pan from the freezer, pour the melted chocolate over again to create the top layer, and place back in the freezer to set. This took about an hour. These taste best thawed for a minute or two out of the freezer.