Pumpkin Apple Chocolate Cups

Remember the apple butter recipe I posted last week? Well, I still have a jar of it in my fridge. I've mixed it with yogurt several times before deciding I need to do something more creative with it... It was great added to my pumpkin crumble bars, but I didn't really feel like baking, so I made some chocolate cups with pumpkin/apple filling, topped with Himalayan salt. Because sweet and salty combinations are awesome. Also, sometimes having a treat in the freezer is a necessity. Enjoy, and eat responsibly!


Salted Apple Pumpkin Chocolate Cups

Makes 8-10 cups


  • 6oz dark chocolate
  • 1/4 cup pumpkin puree
  • 1/4 cup apple butter
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • Himalayan salt to taste


  1. Melt chocolate over low heat
  2. Use either paper muffin cups or silicone muffin cups (I used the latter) 
  3. Drizzle melted chocolate into each cup - just a thin layer
  4. Place in the freezer for ~10 minutes to harden
  5. Spoon a bit of filling in the middle each cup
  6. Cover the filling with more melted chocolate
  7. Top each cup with a bit of Himalayan salt (or sea salt) 
  8. Place in the freezer again to harden

Random note - I've put crumbled bacon on top of chocolate cups instead of salt before... Highly recommended.