Sunday, November 26, 2017

Pumpkin Cashew Chocolate Cups

Pumpkin Cashew Chocolate Cups

Makes about 24 small cups


1/2 cup pumpkin puree
1/4 cup raw unsalted almond butter
1 cup raw cashews
1 Tbsp coconut butter
1 Tbsp agave
3/4 tsp salt
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
A dash of cardamom
A dash of nutmeg

Semi sweet chocolate chunks or chips, about 1 bag
Coconut oil


Lightly grease a mini muffin pan with coconut oil.  Place thin strips of parchment paper (about 1/2 inch wide and a few inches long) on the bottom of each cup.  This will make it easy to pop the cups out later if you're using a metal pan.  Melt the chocolate in the microwave by heating it in about two 30 second intervals, stirring each time.  Mix in about 1/2 teaspoon of coconut oil.  Place a thin layer of the melted chocolate + coconut oil on top of the parchment paper in each cup.  Refrigerate for a few minutes to harden the chocolate.  Combine all filling ingredients in a food processor and process until smooth.  Refrigerate for a few minutes.  Once the bottom layer of chocolate has hardened, place about 2 teaspoons of filling in each cup.  Melt another batch of chocolate if needed, and pour it on top of the filling in each cup.  Refrigerate until hardened before serving and store in the refrigerator.


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