Chocolate Pumpkin Candy Cups

What you need – Pumpkin purée – Pumpkin pie spice – Maple syrup – Coconut butter – Instant espresso powder – Chocolate chips – Coconut oil – Espresso beans (optional)

In a small bowl, mix together the pumpkin purée, pumpkin pie spice, maple syrup, and melted coconut butter.

Do the same for the melted coconut butter, instant espresso powder, and maple syrup.

In a small microwave-safe bowl, melt the chocolate chips and the coconut oil. Microwave in 30-second intervals until smooth.

Divide the coffee mixture between the muffin cups for the first layer of the candy.

Next add the pumpkin mixture for the second layer.

Finish with the chocolate mixture to top off the candy cups.

Top each candy cup with a sprinkle of espresso beans if you choose.

Transfer the cups to the freezer for at least an hour or until they set.

You can also call these PSL Cups because they taste like a pumpkin spice latte. Head to the blog post for tips, FAQ, and to print the recipe!