Dark Chocolate Pumpkin Coconut Butter Cups!! Making your own seasonal chocolate treats at home couldn’t be easier. Just 6 ingredients total needed for these super simple vegan and paleo treats!
It was only a matter of time before I went here, guys… “Here” being homemade chocolate cups using pumpkin. I know, so basic. But it just felt like the right thing to do, you know? I had about 4 cans of pumpkin left from last year, hiding in the back of my cupboard. I actually moved those same cans of pumpkin from our apartment this spring when we bought our house. Why didn’t I think to use them up so I wouldn’t have to move them? Silly me.
But guys… this is my first official pumpkin recipe of the season! Which may be a little early for some of you… But I am actually right on schedule compared to last year. I waited for as long as I could. And the first week of September was long enough!
Although I do feel a little bad because I haven’t even given apple season a fair go yet. But don’t worry, I’ve got some apple recipes in the works here soon! They will probably be sprinkled throughout the next couple of months, along with pumpkin of course.
OH! I forgot to tell you something – I shared this out on Facebook and Instagram, but ICYMI (in case you missed it – don’t worry I didn’t even know what that meant until last year) I was on the Food Blogger Pro podcast last week! Which is kind of crazy to me. If you’re not familiar with Food Blogger Pro, it is a blogging community started by Lindsay of Pinch of Yum, and her husband Bjork. Bjork is the podcast host and I had the pleasure of chatting with him on the episode.
Can I tell you a secret though? I was actually pretty nervous. I understand what I’ve built over the past couple of years is pretty freaking sweet. And the fact that I get to call “food blogging” my full-time job is insanely awesome. But I also have that “Why me?” mentality that creeps up.
What makes my blog so special?
There are so many other (more successful) food bloggers and influencers out there, what can I possibly share that people haven’t already heard?
Why, Fit Mitten Kitchen?
But the feedback I’ve gotten so far from listeners of the podcast has been nothing but positive. And what I have learned from asking myself those questions, even just writing them out now, is that I DO have something to offer. But I don’t mean just me, I mean WE ARE ALL VALUABLE. We all have something to offer this world. No matter what your job title is you bring value to the world. And I hope you never forget that!
Sorry I didn’t mean to get deep today but it just kind of happened!
Want to talk about these Dark Chocolate Pumpkin Coconut Butter Cups?
What you need
quality dark chocolate (vegan/dairy-free if needed)
pumpkin puree (canned pumpkin)
molasses or maple syrup
pumpkin pie spice
These homemade chocolate coconut butter cups are just so simple. If you haven’t tried making your our own chocolate cups yet, you really must. It just takes a few simple steps and you have yourself some amazing little treats.
I used coconut butter here, but you could also sub your favorite nut/seed butter. The coconut butter is already sweet on it’s own though, so if you choose to go with another nut butter, adjust the sweetener to your liking.
These pumpkin coconut butter cups take less than 20 minutes and you have yourself a fun (and healthier) treat 🙂
Let me know if you try them!
For the chocolate:
- 2 cups dairy-free dark chocolate chips (1 10z bag)
- 2 tsp coconut oil
For the filling:
- 3 TBS pumpkin puree (canned pumpkin)
- 1 TBS molasses or maple syrup (or to taste)
- 1/4 cup coconut butter*
- 1 tsp pumpkin pie spice
1. Line mini muffin pan with 12 paper liners, set aside.
2. Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips whichever method you prefer!)
3. Scoop about 1/2 tablespoon of melted chocolate into 12 muffin liners. (Scoop a little less and you should get about 16 cups.) Transfer pan to freezer and allow chocolate to set for 5 minutes.
4. While bottom chocolate layer sets, make your filling: In a small bowl, microwave coconut butter until slightly melted, about 15-20 seconds. Stir in pumpkin spice, pumpkin puree, and molasses or maple syrup until mixture is smooth. Set aside.
5. Take muffin pan out of freezer. Using 1/2 teaspoon, scoop a rounded ball of the pumpkin coconut butter (equal to about 1 tsp) and place on solid chocolate. Gently press butter down a little bit with back of teaspoon to flatten. Cover in more melted chocolate, about another 1/2 tablespoon. Transfer pan back to freezer for another 5 minutes until set.
6. I like to store my chocolate cups in the fridge, then allow to come to room temperature before eating. Enjoy!