Sugar free chocolate packed with a luscious pumpkin and sunflower seed butter concoction…a little spice makes these chocolate “nut” butter cups tastes like pumpkin pie in a hand sized chocolate cased bite!
I’m a bit of a chocolate cup nut…ok so I’m just a chocolate nut!
This version is in a world of its own. I’ve jumped head first in to the American/Canadian all things pumpkin craze and can’t get enough of experimenting with the canned variety in all things sweet and savoury. The chocolate pumpkin no bake brownies were such a success I’ve been gone a little pumpkin mad ever since. I wasn’t sure what to share next and then…
These happened!!! Pumpkin chocolate no nut butter cup perfection!
I’m none for not being the most patient person in the world but have thankfully learned my lesson when it comes to making the perfect chocolate cups. The filling must be either frozen or firm enough once refrigerated to hold its own shape when placed on the chocolate cup base.
If not you’ll end up with wholes, uncovered squirting out the sides unsightly filling… The other thing I’m known for is of course being a bit of a perfectionist.
Of course not waiting your patience will still yield some incredible tasting cups, but they just won’t look as picture perfect. Granted I was offering these on to my best customers so I wanted them to look appealing, but in all honesty not have those crisp perfectly formed sides would have bugged me more than it would have bothered them!
So worth it don’t you think?!? And sure it only meant sitting near the freezer and periodically checking on the filling whilst I caught up on some work at the kitchen table for a couple…not exactly a hardship, and no were near the insanity that used to take place in the same kitchen of a Friday night, making homemade ice cream without an ice cream machine! I’m still to get my hands one of my own, someday it will happen and I’ll my favourite buttered pecan ice cream for breakfast lunch and dinner!
I made these pumpkin cups sugar free using Dr Coys Stevia. The key to creating a smooth chocolate using the granulated version is to powder it and thoroughly whisk in to the melted raw cacao paste. I was pretty damn happy with the result!
What’s your favourite pumpkin recipe, sweet or savoury, to whip up this time of year?
Chocolate Pumpkin Cups
Prep Time: 1 – 1.5 hours
Keywords: blender raw dessert snack gluten-free grain free low-carb nut-free paleo sugar-free vegan vegetarian pumpkin seeds pumpkin puree stevia sunflower seeds
Ingredients (8 large cups)
For the Chocolate
- 200g (3/4 cup + 1 tbsp) cacao paste
- 42g (3 tbsp) unrefined cold pressed coconut oil
- 60g (1/4 cup) powdered stevia or 3 tbsp (60g) raw honey
- Pinch of Himilayan rock salt
- 1/4 tsp vanilla extract
For the Filling
A few hours before or even the night before you intend to make the cups make the filling! Blend together ingredients in a food processor. Divide between 8 indents in a super mini silicon muffin tray and place in the freezer.
Melt cacao paste and coconut oil bain marie style or in the microwave (30 second increments, stirring after each 30 seconds…); finely chop cacao paste to speed up the process!
Whisk together all chocolate ingredients once the oil and cacao paste are melted until smooth.
Pour two teaspoons in to 8 silicon muffin cases.
Place in the fridge for 30-45 minutes to set.
Remove pumpkin rounds from the mold in the freezer. Place one on top of each chocolate base. Top of each with chocolate ensuring you get right down the sides.
Sprinkle a few pumpkin seeds on top of each. Place in the fridge to set for at least 4 hours for best result or overnight if you have patience! Store in the fridge for up to one week! Freeze for up to one month.