PSL Candy Cups

5 from 1 vote

Layers of pumpkin, coffee, and chocolate for a delicious and unique fall candy.

Prep Time15

Freeze Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: candy, chocolate, coconut, coffee, pumpkin

Servings: pieces

Calories: 245kcal

Author: Jennifer Soltys

Place 9 silicone or paper muffin liners in a muffin tin or on a sheet pan.
Divide the coconut butter for the layers.
In a small bowl, mix together the pumpkin layer ingredients. Do the same for the coffee layer. Set aside.
2 tbsp Pure Pumpkin, 1 tsp pumpkin pie spice, 2 tbsp maple syrup, ½ cup coconut butter, ½ cup coconut butter, 1 tsp instant espresso powder, 2 tbsp maple syrup
Melt the chocolate chips and the coconut oil in a small bowl in the microwave in 30-second increments until smooth.
2 tsp coconut oil, 1 cup dark chocolate chips
Divide the coffee mixture between the muffin cups, then the pumpkin, then the chocolate.
Top each cup with a sprinkle of espresso beans and transfer to the freezer for at least an hour or until set. Once frozen you can remove from liners and store in an airtight container in the refrigerator or freezer.
Espresso beans