Sea Salt Chocolate Pumpkin Cups

Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall. Plus these ones are healthy! Made with a handful of wholesome ingredients like pumpkin puree, chocolate and nut butter, these chocolate cups are paleo-friendly and made without any refined sugars.

Chocolate Pumpkin Cups

Time to get in the Halloween spirit with these healthy Chocolate Pumpkin Cups. They taste like an indulgence but are really a well balanced treat that you won’t feel guilty about having! These pumpkin cups are made with a handful of good-for-you ingredients and healthy fats like pumpkin puree, nut butter and coconut oil, and are quite simple to put together. Make a batch now and have healthy “candy” in your freezer for whenever you need a treat.

Ingredients Needed for Chocolate Pumpkin Cups

• Dark Chocolate
• Coconut Oil
• Smooth Almond Butter or Peanut Butter
• Pumpkin Puree
• Pumpkin Pie Spice
• Maple Syrup or Honey
• Coarse Sea Salt (optional)

What Type of Nut Butter to Use

While we developed this recipe using almond butter, feel free to swap out any nut butter that sounds good to you! Peanut butter and cashew butter would be great choices here as well!

Nut Free Options

You can make this nut-free with two options. You could replace the almond butter or peanut butter with sunflower seed butter. Or, you could replace the nut butter all together and stuff these chocolate cups with 1 heaping tablespoon of homemade pumpkin butter.

How to Melt Chocolate

Melting chocolate is really the only cooking that this recipe requires. We suggest melting chocolate over a double-boiler. Most people don’t have an actual double boiler at home, so make up your own by placing a heat proof bowl over a simmering pot of water. Just make sure that the bowl is not touching the water. Using this method to melt the chocolate is easy and it ensures you don’t over cook the chocolate. Overcooking the chocolate can make it separate, or “break”.

The microwave is an alternative way to melt chocolate. If you do use the microwave heat the chocolate in very short bursts, no more than 20 seconds, while whisking in between each time.

If you like this homemade chocolate cup recipe, check out these others:

• Sea Salted Dark Chocolate Almond Cups
• Caramel Turtle Cups
• Paleo Chocolate Ganache Strawberry Cups

If you are all about the pumpkin recipes, check out these others:

• Gluten Free Pumpkin Pie (Nut-Free, Too!)
• DIY Pumpkin Pie Spice
• Pumpkin Bread
• Pumpkin Coffee (coming soon)

Sea Salt Chocolate Pumpkin Cups

5 from 4 votes

Homemade Chocolate Pumpkin Cups are the easiest and most delicious DIY halloween candy to make in the fall! Plus these ones are healthy! Made with a handful of wholesome ingredients and healthy fats, like pumpkin puree, chocolate and nut butter you, these chocolate cups are paleo-friendly and made without any refined sugars.

Servings 12 chocolate cups

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

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Ingredients

  

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• 1-1/2 cups about 10 ounces dark chocolate chips
• 2 teaspoons coconut oil
• 1/3 cup smooth almond butter or peanut butter
• 3 tablespoons pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon maple syrup or honey
• Coarse sea salt for sprinkling on top

Instructions

• Place parchment paper or silicone muffin liners in a 12-cup muffin tin and set aside.
• Melt chocolate using the double-boiler method: Bring a small saucepan of water to a simmer and place a heatproof bowl over the top. Make sure the simmering water isn't touching the bowl. Add the chocolate and the coconut oil to the bowl and slowly melt and stir the chocolate, whisking together at the end. Alternatively you could melt the chocolate in the microwave at 20 second intervals, whisking in between until it's fully melted.
• In a small bowl combine almond butter, pumpkin puree, pumpkin pie spice, and sweetener.
• Place 2 teaspoons of chocolate into each of the molds with a spoon and gently push the chocolate 1/3 of the way up the sides of the parchment paper. Place in the freezer to harden for 10 minutes.
• Remove from freezer and drop in about 1 tablespoon of pumpkin mixture into the center of the chocolate and smooth down.
• Top the pumpkin mixture with 2 teaspoons melted chocolate and let sit for a few minutes before sprinkle with coarse sea salt.
• Store in the refrigerator for 1 week or in the freezer for 3 months.

Course: Dessert

Cuisine: Dairy-free, Gluten-free, Paleo

Author: Lexi

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