Best Chocolate cups filled with coconut and pumpkin, vegan and gluten-free

Look at this beautiful orange center filled with pumpkins! I'm going to go straight to the point and say that the cups of chocolate stuffed with coconut and pumpkin, gluten-free and vegan, are like the vegan baby of a cup of Reese's peanuts and a latte with pumpkin spices. If that doesn't put you in the spirit of autumn, I don't know what will!

With Halloween approaching, I imagined this recipe as a super simple homemade exchange for the traditional cup of peanut butter filled with garbage. They are made with only 6 ingredients and are very unprepared. The pumpkin center tastes the same as the pumpkin pie filling (hello!) and the coconut butter adds a little crunch and flavor.

If you have never used coconut butter (aka coconut manna) before, please note that it is not the same as coconut oil. You can usually find them in most grocery stores, but if you don't have it on hand and want to make the cups, you can also simply omit it and the pumpkin-chocolate combo will always be excellent.

This recipe makes 12 cups. In retrospect, these cups are quite large and rich, so in the future I'll use a mini muffin tray instead of a regular muffin tray and I'll make 24 cups - and you might want to too!


  • 1 1/2 cups vegan chocolate chips, divided
  • 1/4 cup pumpkin puree
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • 1/4 teaspoon pumpkin pie spices
  • a pinch of salt
  • 1/3 cup coconut butter, melted


  1. Line a muffin tin with pastry pans.
  2. In a small saucepan over the stovetop over low heat (or use a microwave), melt 3/4 cups of the chocolate chips. Place the chocolate in the bottom of the muffin tins. Use a spoon to spread the chocolate at the bottom of each cup. Place the try muffin in the freezer for the chocolate to harden.
  3. In a small bowl, combine pumpkin puree, coconut oil, maple syrup, pumpkin pie spice and salt.
  4. Once the chocolate is almost completely hardened (about 15 minutes), remove the tray from the freezer. Add a spoonful of pumpkin mixture to each cup and use a spoon to spread it evenly.
  5. Pour a good teaspoon of coconut butter into each cooking cup over the pumpkin. Put the tray back in the freezer so it hardens.
  6. Melt the rest of the 3/4 cup of chocolate on the stovetop or in the microwave. Remove the muffin tray from the freezer and place the leftover chocolate on the coconut layer. Use a spoon to spread it evenly.
  7. Place the tray in the freezer to harden completely, then transfer the tray to an airtight container in the refrigerator.


A creamy cheesecake with cherries and whipped cream, without chocolate and without baking! You can't resist this Black Forest cheesecake.

What is the only thing better than a piece of Black Forest cherry cake? Black Forest Cheesecake! This simple recipe starts with a crispy Oreo crust and has a deliciously creamy, chocolatey cheesecake filling. Then it is topped with cherry pie filling and tons of whipped cream - for a dessert that looks impressive and tastes even better. It's 100% baking, so it's much easier to make than you might think.


As much as I love the classic New York Cheesecake, sometimes I don't feel like trying so hard. And this simple Black Forest recipe without baking is beautiful to die.


To start, process 30 Oreo biscuits in a food processor until they are finely crumbly. We use the waffles and the filling, because the filling helps the crust to hold together. Mix the fine crumbs with melted butter to create a thick, wet sand consistency. Then press the mixture into the bottom and at the edges of a springform shape (about 1/2 way up on the sides). I LOVE an Oreo biscuit crust - that's why I decided to make enough crust for the bottom and sides of the cheesecake.


The filling is a simple chocolate cheesecake that must not be baked. Surprisingly, the texture is not too heavy and almost mousse-like. You start by slamming the cream cheese and sugar together until it is soft and creamy and does not form lumps. Make sure you use full-fat, brick-like cream cheese - this is necessary to make sure the cheesecake is thick and well-teased. For the chocolate flavour, then add melted chocolate. The whipped cream is gently wrapped in the mixture to add volume to the cheesecake and ensure it is not too heavy. If you prefer to use whipped cream (like Cool Whip), don't hesitate. I have included the replacement in the recipe below.

Spoon the filling into the crust and smooth the top. Then place them in the fridge to cool for at least 6 hours before serving. I usually make the recipe the night before serving to save time - or in the morning. It is perfect for pre-serving preparation, as the cheesecake needs time to cool down.




  1. 32 Oreo biscuit waffles and filling
  2. 1/3 cup unsalted butter melted
  3. Cheesecake filling
  4. 8 oz semi-sweet chocolate, finely chopped
  5. 24 oz cream cheese* full fat, brick style
  6. 1 1/4 cup icing sugar
  7. 2 tablespoons cocoa powder
  8. 1 1/4 cup whipped cream


  • 1 can of cherry pie, on which you probably don't need everything
  • 1/2 cup whipped cream
  • Chocolate rasp




  1. Spray a 9-inch springform lightly with non-stick cooking spray.
  2. The biscuits (waffles and filling) in a food processor pulsate until they are finely crumbly.
  3. Mix with the melted butter.
  4. Press the mixture into the bottom and at the edges (about 1/2 way) of the springform. Place them in the freezer while preparing the filling.


  1. Chop the chocolate into small pieces and place in a heat-resistant bowl. Melt in the microwave at medium power for 45 seconds, then remove from the microwave and stir. Repeat until the chocolate is melted and smooth.
  2. In a very large bowl, beat the cream cheese smoothly. Turn off the blender and scrape the bowl off the edges as needed.
  3. Stir in the melted chocolate, followed by icing sugar and cocoa powder.
  4. In a separate large bowl, beat the whipped cream until stiff peaks form.
  5. Lift the whipped cream under the cream cheese mixture until the mixture is smooth and even and no longer streaky.
  6. Spoon the filling into the crust and smooth the top. Cover the pan and put in the fridge for at least 6 hours to make it firm.


  1. Beat the whipped cream until stiff peaks form.
  2. When the cream is ready to serene, gently swipe along the edge of the pan with a thin knife. Then loosen the outer ring of the pan.
  3. Put the whipped cream in a splash bag (I used a 1M tip) and swipe around the edges of the cheesecake.
  4. Spoon the cherry pie filling into the middle of the cheesecake.
  5. Cut the cheesecake with a thin, sharp knife (no table knife) and make sure you cut through the crust. Lift each piece out with a cake lifter.

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