It’s finally my favorite time of year… pumpkin season!
Though it may still by 90 degree’s in Dallas, TX as we speak (remind me why I live here again?) my local CSA is serving up butternut squash, and Target is all Halloween’ed out, so I’m in full on pumpkin mode.
This Halloween will be the first year that my husband and I are in our very first home and will likely be visited by trick-or-treaters in the coming weeks! I mean, we probably got a few knock in our apartment the last two years but were probably too much of jerks to notice. This year, I’m going for it.
As you’d probably guess, I’m going to be one of those kind of annoying houses who doesn’t have snickers. Sorry, neighborhood kids. Though I see the fun in a Halloween candy splurge and totally participated in it myself for years, I work with too many people who have suffered ill effects from sugar (myself included). I just don’t have the heart to perpetuate the junky food.
So, I decided to try and get creative and make my own pumpkin candy! For inspiration, I looked to one my absolute favorite conventional candies were peanut butter cups. Chocolate-y, creamy, sugar-y, and delicious. Peanuts are highly allergenic, and conventional peanut butter cups also have soy in them, which are both allergenic as well as an endocrine disruptor. So, I put a spin on it and made “chocolate” paleo pumpkin butter cups!
Not only are they obviously nut free as I subbed homemade pumpkin butter instead, but they’re chocolate free which makes them autoimmune protocol friendly. Chocolate is actually a bean, and is best avoided for those with autoimmune disease. These can easily be made with chocolate, but the actual recipe calls for carob powder rather than cocoa.
- – 1 cup carob powder (sub cocoa for non-AIP)
- – 1/2 cup coconut oil
- – 1/4 cup pumpkin puree
- – 1/2 tsp vanilla powder
- – 2 tsp raw honey
- – 1 tsp cinnamon
- – 1/2 tsp mace powder
- Combine the carob powder, 1 tsp of honey and coconut oil in a small sauce pan and melt on low heat.
- Stir with a wisk until thoroughly combined and no clumps are present.
- Using a silicone candy cup mold, fill it about half way with the carob mixture.
- For the pumpkin butter, combine the pumpkin, vanilla, 1 tsp of honey and spices in a bowl and stir.
- Add about 1/2 tsp (or more depending on the size of your candy mold) to the top of the carob mixture. You want it to be a sizable amount that you’d want to bite into, but still leave some room for some more carob coating.
- Add the more carob mixture on top to fill the mold.
- Place the mold in the fridge for at least an hour.
- Pop them out and eat immediately! They can get melty!
And that’s all there is to it! I don’t know if I’ll be willing enough to share with trick-or-treaters on actual Halloween, but this recipe is great for a party, gathering, or just to enjoy yourself!
Happy pumpkin season my friends… let the games begin…
This recipe was shared in the Phoenix Helix AIP roundtable. Check it out!