Move over Peanut Butter cups, you’re getting a baby sister. Her name is Healthy Pumpkin Butter Cups and im sorry to say she’s better tasting than you. She’s full of Fall delight, pumpkin spice and brain boosting Four Sigmatic Lions Mane.
These Pumpkin Butter cups are deceptively easy to make, and will be the perfect Halloween Treat next week. The filling tastes just like a Pumpkin Pie, and I can guarantee ill be making (and eating) these through to Christmas.
This recipe is
Refined sugar free
Vegan
Gluten Free
Soy Free
Paleo
I spiked the chocolate with Four Sigmatic Lions Mane which means these Pumpkin Butter cups will give you added brain benefits. I also made these in a silicone mini muffin tin. It is the perfect size for these Pumpkin Butter Cups and the silicone aspect allows for easy removal.
Makes 8 cups:
What you'll need:
1 block super dark chocolate (I used xoxo extreme dark chocolate)
1 pack @foursigmatic lions mane
1 tbsp coconut oil (or ghee)
Pumpkin Filling:
1/4 c canned pumpkin puree
2 tbsp almond butter
1 tsp pumpkin pie spice
1 tbsp coconut sugar
1/2 tsp vanilla
What to do:
Gently melt down your chocolate in a small saucepan.
Add in the lions mane and coconut oil (or ghee)l, stirring well, ensuring you don’t overheat the chocolate.
Remove from the heat
Using a teaspoon, spoon the chocolate into 8 of your mini muffin tin moulds
Place in the freezer while you make your pumpkin filling , roughly 5 minutes
In a small bowl whisk together all your pumpkin ingredients
Once your chocolate has set, remove from the freezer and spoon a small amount of pumpkin filling into each of the moulds, roughly 1 tsp worth. Tip - you don't want the mixture to touch the sides, this will allow for a smoother outer chocolate layer
Cover each mould with the remaining chocolate, ensuring the pumpkin filling is completely covered.
Place back in the freezer for 10 minutes, to set.
Gently pop out of the silicone mould and enjoy
Store any left overs in a Tupperware container in the fridge.
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