I've been posting a lot of dessert recipes lately, but don't worry. I've got some great savory Thanksgiving ideas coming your way very soon! I'm getting ahead of myself... it's not time to get ready for Thanksgiving until after Halloween, and what better way to celebrate Halloween than with my Pumpkin Coconut Butter Cups???
I celebrated Halloween (twice) over the weekend. One day I dressed up as peanut butter and my friend dressed up as jelly (basic foodie costume I know but it was awesome). The second night, my group of friends dressed up as characters from the Wizard of Oz, and everyone unanimously agreed that I should be the Wicked Witch of the West *insert shrugging emoji*
If I'm being completely honest, I haven't bought candy to put on my front porch tonight (I will be spending Halloween in the Library working on a research paper). Last year I intermixed candy with tangerines, and surprisingly, everything was gone from my bowl! I thought the candy would be gone, but the oranges would be left behind, but thankfully, I was wrong. I may grab some fruit (nature's candy...duh) to put out, or I may be a scrooge and leave all my lights off while I type away in the library.
Thankfully, I made some of these Pumpkin Coconut Butter Cups to share with my family and friends as a fall inspired Halloween sweet treat. I haven't tried the Eating Evolved Pumpkin cups, but I love their coconut butter cups. Their cups were the inspiration behind my cups, and this recipe is pretty spot on. Melt in your mouth homemade chocolate with the slightly sweet, malt, crumbly, pumpkin-y center is the perfect Halloween treat that will keep your paws out of the bowl of candy full of questionable ingredients.
For the Chocolate:
- 1 cup cacao butter
- 1 cup cacao powder
- sweetener (maple syrup, coconut sugar, coconut nectar, honey, etc) to taste
For the Pumpkin Coconut Butter Filling:
- 1/4 cup + 2 Tablespoons coconut butter
- 1/4 cup + 2 Tablespoons pumpkin puree
- 2 Tablespoons sweetener (maple syrup, coconut sugar, coconut nectar, honey, etc)
- 1 teaspoon vanilla
- 1 teaspoon pumpkin spice
- To make the chocolate, add cacao butter to a double boiler (I just put a metal bowl over a pot of water) and melt at medium heat. Once cacao butter is melted, add cacao powder and sweetener, and mix well.
- To make the filling, melt coconut butter on medium heat over a double boiler. Add all other ingredients and mix well.
- To assemble, put a thin layer of the chocolate on the bottom of muffin tin liners (recipe yields 12). Set liners in the fridge for 15 minutes to set.
- Next, add about a tablespoon of the pumpkin coconut butter filling on top of the chocolate layer.
- Finally, top the filling with another layer of chocolate.
- Allow to set in fridge or freezer for about an hour.