You might have seen our own batch of these being teased on our Instagram feed a few weeks ago. Well, they officially passed the taste test and are now hitting the blog! My husband and son loved these – as they love most pumpkin flavored foods. They won’t last long in my fridge at all! I did have a tough time locating coconut butter but did eventually find it in the health food section of my local grocery store. Depending on where you shop, and what stores you have easy access to, you might not have the same problem I did.
Even when eating healthy, sometimes you just need a treat. And who doesn’t love a peanut butter cup? Well, these gussied up, adult version cups with pumpkin in place of peanut butter might help ease that craving for a treat but still has quality ingredients that won’t throw you off track when you’re watching what you eat.
INGREDIENTS
FOR THE CHOCOLATE
- 2 cups dairy-free dark chocolate chips (1 10z bag)
- 2 tsp coconut oil
FOR THE FILLING
- 3 TBS pumpkin puree (canned pumpkin)
- 1 TBS molasses or maple syrup (or to taste)
- 1/4 cup coconut butter
- 1 tsp pumpkin pie spice
INSTRUCTIONS
1. Line mini muffin pan with 12 paper liners, set aside.
2. Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)
3. Scoop about 1/2 tablespoon of melted chocolate into 12 muffin liners. (Scoop a little less and you should get about 16 cups.) Transfer pan to freezer and allow chocolate to set for 5 minutes.
4. While bottom chocolate layer sets, make your filling: In a small bowl, microwave coconut butter until slightly melted, about 15-20 seconds. Stir in pumpkin spice, pumpkin puree, and molasses or maple syrup until mixture is smooth. Set aside.
5. Take muffin pan out of freezer. Using 1/2 teaspoon, scoop a rounded ball of the pumpkin coconut butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another 1/2 tablespoon. Transfer pan back to freezer for another 5 minutes until set.
6. I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating. Enjoy!
Thanks to Fit Mitten Kitchen for this recipe!
