These Granola Pumpkin Butter Cups are perfect for fall! Like a nut butter cup, but 1000x better.
– 1 cup granola see post above for options – 2 cups dark chocolate chips – 1 tablespoon coconut oil – ⅓ cup unsweetened nut butter see post above for options – ⅓ cup pumpkin puree – 2 teaspoons maple syrup – Flaky sea salt for topping see post for full ingredient list
– Combine the chocolate chips and the coconut oil in a medium microwave-safe bowl and microwave in 20-second increments until melted and smooth. – Place a tablespoon of chocolate into the bottom of 12 muffin cups.
– Divide the granola between the cups pushing down into the chocolate. – In a small bowl, mix together the sunflower butter, pumpkin puree, and maple syrup. Divide the mixture between the cups then transfer to the freezer for 10 minutes.
– Top the cups with the remaining melted chocolate then freeze again for 20 minutes until set. – Transfer the cups to an airtight container and store them in the refrigerator for up to one week.