1. Line a muffin tin with mini cupcake liners or use a silicone mold.
2. Melt chocolate: In a microwave or double boiler, melt dark chocolate chips until smooth. Spoon about 1 teaspoon into each liner. Tilt to coat the bottom and sides slightly. Chill 5 minutes to set.
3. Make pumpkin filling: In a small bowl, mix pumpkin puree, almond butter, maple syrup, vanilla, pumpkin pie spice, and salt until smooth and thick.
4. Spoon about 1 teaspoon of pumpkin mixture over the hardened chocolate in each cup.
5. Top with another teaspoon of melted chocolate to seal the top.
6. Gently tap the tray to remove air bubbles.
7. Drizzle with melted white chocolate if desired, then lightly swirl with a toothpick for a marbled look.
8. Freeze 20–25 minutes until firm. Store in the fridge for best texture.

💡 No baking required—perfect for gifting, holiday trays, or satisfying sweet cravings the healthy way!

PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 0 mins , Total Time : 40 mins (includes freezing) , Servings : 12 cups , Calories : 85 , Net Carbs: 8g , Fats: 6g , Protein: 2g