Dark Chocolate Pumpkin Butter Cups
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cups
 
gluten-free, dairy-free, paleo, vegan
Ingredients
Dark Chocolate Outside:
  • 8-9 ounces of dairy-free, dark chocolate*
  • 1 tablespoon coconut oil
Pumpkin Butter Filling:
For Topping:
  • 2 tablespoons coconut sugar
  • ½ teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, cloves, all-spice, etc)
  • couple pinches of sea salt
Instructions
  1. Start by making the pumpkin butter filling, to give it time to thicken up. Add the pumpkin butter, chia seeds and a pinch of sea salt to a small bowl. Mix very well to combine and allow it to sit in the refrigerator, while you prep the chocolate.
  2. Line a 12-cup mini-muffin pan with paper liners. If not using liners, with a little coconut oil on some wax paper or a paper towel, very lightly grease a non-stick mini-muffin pan. You could also use a silicon candy mold. Set the pan aside. Melt the dark chocolate with the coconut oil, either very carefully in a double boiler setup on the stove top or in small increments in the microwave. After the chocolate and coconut oil is melted, whisked together and well combined, remove from the heat (if you melted it on the stove).
  3. Using about 1 teaspoon of melted chocolate per cup, add to each cup of your mini-muffin tin. Grabbing either side of the tin, swirl the pan around to start moving the chocolate up the sides of each cup. Try to get it all the way up if you can. You can also use a pastry brush or spoon to push it up the sides. Just don’t add too much chocolate on this first go, you need to save room for the filling and top. Place the muffin tin into the freezer to allow the chocolate to set.
  4. Once the chocolate has hardened about 15-20 minutes, pull the muffin tin out of the freezer and add about another ½ - 1 teaspoon of melted chocolate to each cup, to make sure the side walls of the cup are thick and sturdy enough. Place back into the freezer to set up. After about 15-20 minutes, remove the pan from the freezer and spoon about 1 teaspoon of the pumpkin butter filling to each cup (it should be nice and thick at this point). Place back into the freezer for 5 to 10 minutes.
  5. Then take the remaining melted chocolate and evenly distribute it amongst the cups. Pouring it over the pumpkin butter filling and ensuring it fills the entire cup. You can smooth the tops with the back of a spoon, if necessary. Place the muffin tin back into the freezer to allow the chocolate to harden. This will probably only take about 30 minutes, total.
  6. Once hardened, remove the muffin tin from the freezer and carefully pop or slide each chocolate mini-cup from the tin and peel off the paper liner, if used. This should happen very easily. Sprinkle the spiced sugar topping on each cup. Store these in the fridge or freezer or they will get pretty soft and melt, if hot enough. Enjoy!
Notes
you can opt for using unsweetened chocolate and sweetening it yourself. Using 8 to 9 oz of unsweetened chocolate, add 1 tablespoon coconut oil when melting and sweeten with 3 tablespoons maple syrup or any other sweetener of your choice.
Recipe by Tasty Yummies at https://tasty-yummies.com/dark-chocolate-pumpkin-butter-cups/