clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Pumpkin Butter Cups (AIP, Paleo, Dairy & Nut free)

  • Author: Michelle


These chocolate pumpkin butter cups are the perfect fun dessert to mix it up for the fall and Halloween season! They’re dairy, nut & gluten-free, paleo, vegan and easy to make AIP.


  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla bean powder (sub vanilla extract)
  • 1 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (sub mace for AIP)
  • 1 1/2 cup dairy-free chocolate chips (use something like this for AIP)
  • 1 tbsp coconut oil
  • 1/4 tsp salt


  1. Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
  2. Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
  3. Using a silicone candy cup mold, fill it about halfway with the chocolate mixture.
  4. Add about 1/2 tbsp (or more depending on the size of your candy mold) of the pumpkin butter to the top of the cocoa mixture. You want it to be a sizable amount that you’d want to bite into but still leave some room. Add the more chocolate mixture on top to fill the mold.
  5. Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.