Chocolate Pumpkin Butter Cups (AIP, Paleo, Dairy & Nut free)
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.
Ingredients
- ⅓ cup pumpkin puree
- ½ tsp vanilla bean powder sub vanilla extract
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg sub mace for AIP
- 1 ½ cup dairy-free chocolate chips use something like this for AIP
- 1 tbsp coconut oil
- ¼ tsp salt
Instructions
- Prep the pumpkin butter by combining the pumpkin, vanilla, maple syrup, and spices in a bowl and stir well to combine. Set aside.
- Using a double boiler method, melt the chocolate chips, coconut oil, and salt until fully liquid.
- Using a silicone candy cup mold, fill it about halfway with the chocolate mixture.
- 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.
- Place the mold in the fridge for at least an hour. Carefully remove from the mold and eat immediately, or store in the fridge.