Because she loved Chocolate

This recipe is dedicated to my Nana. She passed away this week and was the matriarch of the family who also had a knack for baking. She was the original artist who painted huge watercolors that were not only beautiful but full of life. She always supported my creative endeavors, be it in the kitchen, with a paintbrush or any other medium.

My favorite watercolor painting by Nana

One of her favorite treats was chocolate. If it had chocolate in it she was a fan. So with this time of year it was appropriate to not only make a pumpkin treat but have it mixed with chocolate because Nana loved it so much. This recipe is a no bake and takes less than fifteen minutes from start to finish.

So without further ado because Nana didn’t like to wait for her chocolate I introduce to you the pumpkin spice chocolate cups.

Fill two dozen muffin tins with paper liners.

Then melt one bag of chocolate with a little coconut oil.

Mix well until it is smooth.

Pour about half a tablespoon of chocolate into the paper liners and let set either on the counter or in the fridge.

While those are setting in a separate bowl mix together the pumpkin purée, sun butter or any peanut butter substitute and spices.

Then add the powdered sugar.

Put one teaspoon of this mixture on top of the hardened chocolate. Remember to leave some chocolate showing on the edge.

Then let this set.

Melt another bag of chocolate with coconut oil.

Then pour another half a tablespoon over the top.

Spread the chocolate gently so it covers the entire center and edge.

Let set again.

Now enjoy as is or put in an airtight container in the fridge for up to ten days (if they last that long!)