Pumpkin-Coconut Butter Cups
Sorry, didn’t mean to scare you! I have a delicious treat for you all today in honor of Halloween coming up this weekend, and because CHOCOLATE! Yesterday I talked all about food allergies and how The Teal Pumpkin Project is drawing awareness to it, go back and read about it then come enjoy this recipe.
My favorite candy on Halloween used to be the Reese’s Peanut Butter Cup. Now I don’t know that I would enjoy it as I am much more accustomed to dark chocolate and natural peanut butter (not sugar-laden candy frankenfood). That being said I actually found an AMAZING chocolate coconut butter cup from Eating Evolved (even had them as favors at my wedding) and are great if you are looking for a convenient and allergen-friendly candy.
However, sometimes you want something a little different and homemade, right? Or it might be too late to order for Halloween. In walks in a pumpkin-coconut butter cup. This fall treat is very easy to make and is nut-free. Look for an allergen-friendly chocolate and you will help accommodate many this Halloween season! These treats are not just for those allergic to peanuts it is for anyone looking for a grown-up chocolate candy!
Try using mini baking cups and you will have easy individual servings for a party (or to snag easily for yourself from the fridge)!Print
- 2 cups dark chocolate chunks
- 2 Tablespoons coconut oil
- 1/2 cup coconut butter/manna, melted
- 1/4 cup pumpkin puree
- 1 teaspoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon course himalayan sea salt
- In a large bowl, melt chocolate and coconut oil in microwave in :30 second intervals, whisking to melt. Alternatively, use a double boiler, stirring constantly until melted
- In a greased or lined mini-muffin tin, fill each cup with ~1 teaspoon of chocolate and lay flat in freezer for 15 minutes.
- While chocolate is in freezer, mix coconut butter, pumpkin, maple syrup, vanilla and pumpkin pie spice until well combined.
- Remove chocolate from freezer and scoop about 1 teaspoon of pumpkin/coconut mixture on top of each chocolate disk.
- Pour remaining chocolate on top of each mini cup.
- Top with a sprinkle of salt, place back in freezer for 15 minutes until hardened.
- Remove from pan and store in a air-tight container in refrigerator.
Alright, I want to hear from you!
What was your favorite candy as a kid (okay or now…) be honest and tell me what you would do to make it “sassy-approved” in the comments below.
Happy *almost* Halloween!