It’s almost Halloween and grocery stores are acting like candy pushers. I mean, seriously – do we need an entire aisle dedicated to the stuff? Now, if this candy were healthy… maybe I’d have less of an issue 😉 But unfortunately, all of the shelves are filled with cruddy little candies filled with um, crud.
Once upon a time, I used to love those cruddy little candies. Snickers. Mounds. AND… Reese’s.
In fact. This is a picture of me from maybe 4 years ago, standing between a giant Reeses and Hershey’s bar. This was from a morning live shot at Hershey’s Park back when I was a news reporter. I left the job that day with bags of candies. I ate those candies all by myself – and I mean that literally, in the literal sense, not in the millennial “literal” sense, if you know what I mean. Oh, how times have changed.
Even though I’m no longer besties with my candy buddies, that doesn’t mean the end of my love affair with chocolate.
I found a way to make peanut butter cups sans peanuts, dairy and soy. Oh, and I made them festive too! Enter… Pumpkin Butter Cups:
These little pumpkin butta confections are made with a few simple ingredients.
For the exterior chocolate layer, I used a 10 ounce bag of Enjoy Life chocolate chips, but you can use the chocolate of your choice. If you use chocolate bars, just chop ’em up. I added some coconut oil, for a little health boost and also to make the chocolate nice and smooth. Then, I spiced it up with pumpkin pie spice and freshly grated nutmeg.
Now onto the center. It is divine.
I wanted that peanut butter flavor, so I used sunbutter aka sunflower seed butter. I mixed in some pumpkin puree, raw honey and a couple spices. It’s amazing. If you have any left over, which you will, then spread it on a muffin. Or be like me, and eat it with a spoon. Even if you decide not to make these pumpkin cups, make this spread!
Oh, who am I kidding. Of course you’re going to make the chocolate pumpkin butter cups. That’s why we’re friends.Print
- 1 (10 ounce) bag chocolate chips
- 1 tablespoon coconut oil
- ¼ teaspoon pumpkin pie spice
- Pinch of freshly grated nutmeg
- Combine all of the filling ingredients in a bowl and mix well. Set aside in the fridge to slightly solidify.
- Melt the chocolate chips using the double boiler method (or in intervals in the microwave).
- Once melted, add the spices and mix well.
- Pour the melted chocolate so that it fills the pumpkin mold (or mold of choice) halfway.
- Add 1 teaspoon of the filling into the mold, then fill the rest of the mold with chocolate.
- Continue until the chocolate is done.
- Sprinkle with sea salt if desired, then place in the fridge for 1-2 hours, or until solid.