CHOCOLATE PUMPKIN BUTTER CUPS
MAKES 12 servings
Macros per 1 cup: 178 Cal, fat 11g, carbs 20g, protein 2g, fibre 2g
1/3 cup pumpkin puree
1/2 tsp vanilla bean powder (sub vanilla extract)
1 tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg (sub mace for AIP)
1 1/2 cup dairy-free chocolate chips (use something like this for AIP)
1 tbsp coconut oil
1/4 tsp salt
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.