Pumpkin Halloween Cups
pumpkinhalloweencups

It's all about that PUMPKIN! For real though, this is the season where everything from your Starbucks latte to your yogurt is pumpkin flavored, squash is everywhere you look, and we all want comforting foods and delicious treats all day long. We can definitely deliver on both the pumpkin and the treats with these Pumpkin Halloween Cups. Check out those layers!!

pumpkinhalloweencups
pumpkinhalloweencups

We created these cups for Halloween, but they’re perfect for the fall season in general and a great dessert to gift people with and bring with you to holiday parties. Layers upon layers of creaminess - sandwiched between two layers of homemade chocolate is a layer of Ground Up PDX crunchy almond-cashew butter followed by a layer of a pumpkin pie mixture. If that all doesn't hit the spot, we don't know what will! These Pumpkin Halloween cups look festive and taste even better. Plus, making your own holiday candy will always ensure you treat yourself and your body well since all of the ingredients are simple and pure whole foods - no added sugars, coloring, or the crap you can't pronounce. All good food here!

pumpkinhalloweencups
pumpkinhalloweencups

Here's to all the holiday celebrations and still feeding our bodies well, because it's the one home we got! No tricks, only treats with these Pumpkin Halloween Cups.

pumpkinhalloweencups

Makes 9 Cups

Ingredients

Chocolate

1 cup melted coconut oil

½ cup cacao powder

6 Tbsp. maple syrup, room temperature

2 tsp. vanilla extract

Dash of salt

 

Ground Up PDX Chunky Almond-Cashew Butter (or your favorite nut butter, chunky recommended)

Pumpkin Pie Mixture

½ cup pumpkin puree, room temperature

¼ cup melted coconut oil

2 Tbsp. maple syrup, room temperature

1 tsp. cinnamon

½ tsp. vanilla extract

Dash of salt

Directions

Chocolate

  1. It’s super important that the maple syrup and coconut oil are both at room temperature. Combine all ingredients in a large bowl or measuring cup and mix together until no clumps of cacao remain and it’s a uniform mixture.
  2. Divide the chocolate in half and, with one half, pour a small amount into 9 silicon cupcake molds until it’s all used up. Keep the other half of the chocolate at room temperature. Place the cups in your freezer to harden, about 10-15 minutes.

Nut Butter Layer

  1. Once the bottom chocolate layer is hard, place 1 Tbsp. of the nut butter evenly over the chocolate for each of the 9 cups. Return to your freezer.

Pumpkin Pie Mixture

  1. As with the chocolate, make sure all ingredients are room temperature. Combine everything in one bowl and stir together.
  2. Divide the pumpkin mixture on top of the nut butter layer until it’s all used up.
  3. Pour the remaining chocolate over the top of the pumpkin layer and place the cups in the freezer overnight to set up.
  4. The next day, carefully remove the cups from the molds and dive in! Keep them stored in your freezer, but give them a few minutes to soften before you eat them.