Vickys Pumpkin Cups GF DF EF SF NF

I used to make a lot of Peanut Butter Cups until my youngest son Jack suddenly developed a peanut allergy. Now I use sunflower seed butter instead. These are my Autumn themed Pumpkin Cups
Vickys Pumpkin Cups GF DF EF SF NF
I used to make a lot of Peanut Butter Cups until my youngest son Jack suddenly developed a peanut allergy. Now I use sunflower seed butter instead. These are my Autumn themed Pumpkin Cups
Steps
- 1
Line a 12 hole muffin tin with paper liners
- 2
Mix the chocolate layer ingredients together and spoon half of the chocolate mixture into the bottom of the liners
- 3
Freeze for 15 minutes
- 4
Meanwhile mix the pumpkin filling ingredients together
- 5
Put a tablespoon of filling over each frozen chocolate layer, smooth down and return to the freezer for another 20 minutes
- 6
Spoon the rest of the chocolate layer on top and freeze for an hour to set completely
- 7
Store in the fridge after freezing
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