Festive Fall Chocolate Pumpkin Butter Cups
If you grew up having store-bought Peanut Butter Cups as your go-to candy, you're in good company. Peanut Butter Cups are one of the most popular candies in the US. However, most of the store-bought goodies have additives and tons of sugar that leave you feeling nasty afterwards.
Our Festive Fall Chocolate Pumpkin Peanut Butter Cups are a healthier alternative, perfectly spiced with cinnamon, nutmeg, ginger, and cloves, just in time for fall. They are easy to make, cost efficient, and a fun activity for the entire family.
When shopping for chocolate, look for baking chocolate with no refined sugars and additives. Nowadays, there are a variety of options to choose from, and whether you shop at your local market or online, the way to go is minimal ingredients. We like chocolate made with organic cacao and organic fair-trade cocoa butter, sweetened with monk fruit or coconut sugar.
Ingredients
- 2 cups monk fruit chocolate chips or any other “clean” 70% dark chocolate chips (with monk fruit or coconut sugar)
- 2 tablespoons coconut oil
- ⅓ cup pumpkin puree (100% pure pumpkin, canned or fresh roasted from a sugar pumpkin)
- ¼ cup cashew butter (or any nut butter)
- 1 tablespoon monk fruit maple syrup
- 2 tablespoons walnuts, roughly chopped
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Maldon salt (to sprinkle on top)
Preparation
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Line a muffin tin with muffin liners and set aside.
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Begin to make the bottom layer of the cups by adding chocolate and coconut oil to a double boiler (water simmers in a pot on the bottom and chocolate mixture is in a separate bowl on top), stirring occasionally to prevent the chocolate from drying/spanurning.
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When chocolate is fully melted and incorporated with the coconut oil, turn off the heat, and spoon the melted chocolate into the muffin liner. Return the bowl, with the remaining melted chocolate to the pot, to use when ready to top off the cups.
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Place the muffin tin with the cups in the freezer and begin to prepare the pumpkin spice filling.
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In a mixing bowl, add pumpkin puree, cashew butter, maple syrup, walnuts, and spices. Mix well until fully combined.
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After the chocolate cups have been in the freezer for 10 minutes, remove, and spoon about 1 teaspoon of pumpkin puree into the center of each cup.
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Spoon the remaining melted chocolate on top of the cups, sprinkle each cup with some Maldon salt, and place in the fridge for 15 minutes, or until firm.
Line a muffin tin with muffin liners and set aside.
Begin to make the bottom layer of the cups by adding chocolate and coconut oil to a double boiler (water simmers in a pot on the bottom and chocolate mixture is in a separate bowl on top), stirring occasionally to prevent the chocolate from drying/spanurning.
When chocolate is fully melted and incorporated with the coconut oil, turn off the heat, and spoon the melted chocolate into the muffin liner. Return the bowl, with the remaining melted chocolate to the pot, to use when ready to top off the cups.
Place the muffin tin with the cups in the freezer and begin to prepare the pumpkin spice filling.
In a mixing bowl, add pumpkin puree, cashew butter, maple syrup, walnuts, and spices.
Mix well until fully combined.
After the chocolate cups have been in the freezer for 10 minutes, remove, and spoon about 1 teaspoon of pumpkin puree into the center of each cup.
Spoon the remaining melted chocolate on top of the cups.
Sprinkle each cup with some Maldon salt, and place in the fridge for 15 minutes, or until firm.
Nutritional analysis (per cup): calories 138.7, total fat 11.7g, saturated fat 6.4g, cholesterol 0mg, fiber 5.2g, protein 1.2g, carbohydrate 14.6g, sodium 73mg, sugars 0.6g
