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Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.

Pumpkin Mini Cups

20 Minutes, Plus 3 Hours in the Freezer • Servings: 12 Mini Cups
No time to bake? No problem. This no-bake recipe is a breeze to put together, so you can spend less time in the kitchen and more time enjoying the rich, spicy flavor of these bite-sized treats. Savor the taste of fall in every delectable bite.

What you need

  • ½ Cup Choc-o-lotta Dilettoso Mix
  • ½ Cup Raw Almonds
  • 1 Cup Raw Cashews
  • 1 1/2 Cups Pitted Dates
  • 3 Teaspoons Coconut Oil
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/2 cup Vanilla Yogurt or Non-Dairy Yogurt
  • 1/2 cup Milk of Choice (we used unsweetened almond milk)
  • 2 Tablespoons Pumpkin Puree
  • 2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Lemon Zest

Hot Hot Hot

How to do it

  1. LINE a standard muffin tin with 12 muffin liners and set aside. Prepare the cheesecake crust.
  2. ADD to a food processor almond, your Choc-o-lotta Dilettoso mix, dates, coconut oil, pumpkin pie spice, and pulse until well combined. Mixture will be thick and sticky.
  3. PRESS about 1 tbsp. of the crust mixture into the base of lined muffin tin. Place in the freezer to set.
  4. PREPARE the cheesecake filling by adding raw cashews, vanilla yogurt, milk of choice, pumpkin puree, maple syrup, and lemon zest, to a high-speed blender. Blend on highest speed until mixture is thick and creamy, about 45-60 seconds.
  5. REMOVE cheesecake crusts from the freezer. Pour cheesecake filling overtop, filling about ¾ of the muffin tin.
  6. RETURN to the freezer to set completely, at least 3 hours.
  7. REMOVE from the freezer, you’re ready to devour them and let thaw on the counter for about 5 minutes. They’ll be easy to pop out of the muffin tin and enjoy at that point!

Did you make it?

Then SHARE the love. Tag @DilettosoFoods with #HotintheKitchen

Did you know?

Pumpkin has an impressive nutrient profile! Besides being packed with vitamins and minerals, pumpkin is also relatively low in calories, as it’s 94% water. It’s also very high in beta-carotene, a carotenoid that your body turns into vitamin A. Studies show that vitamin A can strengthen your immune system and help fight infections.

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