I have two major issues with this time of year: Halloween makes me want to constantly eat little packaged candies and the prevalence of pumpkins make me want to constantly eat anything pumpkin-flavored. In the scheme of things, these are not bad problems to have. And in the case of these White Chocolate Pumpkin Butter Cups, one of my favorite treats (peanut butter cups) and my love for pumpkin served as the inspiration for something truly irresistible!
I’m at the grocery store multiple times each week and every time I go I find it extremely hard to avoid the candy that greets me at the front of the store. I have zero self-control. There have been a few times recently that I’ve caught myself in a trance and drooling over the candy like a slobbering puppy. I just can’t help myself!! I love sweets! I also have a hard time avoiding the big, beautiful pumpkins that are at the entrance of every store. I somehow end up coming home with a new pumpkin each time I go shopping (which, like I said, is often). I’m convinced that my brain is wired to think that pumpkins = happiness.
I don’t know why it took me so long, but it was while I was at the grocery story with a new perfect little pie pumpkin in my basket and drooling over the candy (yet again) that I had the idea to make pumpkin-flavored candy based on one of my all-time favorite Halloween treats, peanut butter cups! I already had some leftover Pumpkin Butter from making a big batch last week, and I’ve still got tons of cacao butter (the result of a recent impulsive online purchase), so I ran home and set to work! (Don’t worry, if you don’t have these ingredients just lying around your kitchen, I’ve provided other options in the recipe below)
After making and eating inhaling these treats, I’ve come to the conclusion that:
White chocolate + pumpkin = extreme happiness
Don’t ask me how folks. It’s a mathematical fact and you just can’t argue with math.
For a few of the Pumpkin Butter Cups, I also decided to sprinkle some pumpkin seeds on top for an added crunch and I’m so glad I did! They were delicious! If I had any doubts before, I’m now completely convinced: chocolate and pumpkin are a match made in heaven <3
- 1 cup cacao butter (I just placed the chunks and shavings in my measuring cup and guessed at the amount–it doesn’t have to be exact and will melt down when heated) *
- ½ tsp. vanilla extract
- ½ tsp. powdered stevia
- pinch of sea salt
- 2 Tbs. pumpkin puree **
- a couple drops liquid stevia (or ⅛ tsp. of powdered stevia)
- pinch of cinnamon, pinch of nutmeg, and a pinch of ginger (or ⅛ tsp. pumpkin pie spice)
- pinch of salt
- pumpkin seeds (optional)
- If you have a double broiler, melt your cacao butter in the double broiler. If you don’t have one (like me) you can either melt your cacao butter in a glass bowl in a dehydrator or heat up approx. an inch of water in a saucepan (hot, but not boiling) and place the glass bowl containing the cacao butter inside the saucepan until the cacao butter has melted.
- Once the cacao butter has melted, remove the bowl from the heat and stir in the vanilla extract, stevia, and sea salt until combined.
- For the filling: In a separate bowl, mix together 1 tsp. of the melted cacao butter mixture, pumpkin puree, liquid stevia, spices, and a pinch of sea salt.
- Pour approx. a Tbs. of the melted cacao butter into the bottom of paper muffin tin liners or molds (or enough to coat the bottom).
- Place the muffin liners/molds into the freezer to allow the cacao butter to harden (this will only take a few minutes).
- Remove the hardened cacao butter from the freezer and spoon some of the pumpkin butter filling onto the center of the cacao butter. Return to the freezer for a couple of minutes to allow it to set.
- Remove the cacao butter cups from the freezer and add the top layer of melted cacao butter (approx. another Tbs., or enough to completely cover the filling). If you decide to add some pumpkin seeds, this is a good time to just sprinkle some into the top later of chocolate. Return to the freezer.
- Once the chocolate has completely hardened, store the white chocolate pumpkin butter cups in a bag or container in the fridge. When you’re in the mood for a treat, just grab a couple (or the entire batch) from the fridge and enjoy!
*These White Chocolate Pumpkin Butter Cups are completely sugar-free and dairy-free
**I’ve submitted this recipe to Slightly Indulgent Tuesdays, Healthy Vegan Fridays and Gluten Free Fridays
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Ok, all the more reason to make your delish looking pumpkin butter!! I can’t wait to make these. I also have a ridiculous sweet tooth.
-Dana
Me too and it has been getting the better of me lately
I’m so glad I found your blog from Healthy Vegan Fridays! I love your blog, great design, great recipes!
I’m so glad you did, too! Thank you so much for the kind words
YUM!! You are amazing… this sounds incredible. I think I will have to attempt making some pumpkin butter (you can’t buy it on this side of the globe!).
No, YOU’RE amazing
I wanted to buy some at the store, but they’re all full of sugar (no bueno), so I just decided to make my own–I’ve learned that when my cravings strike, I have no choice but to do something about it. I’ve been putting it on everything lately!
Oh my goodness! These sound so perfect! I’m the same way in terms of craving candy and pumpkin around Halloween, so I have no doubt that math equation will work out for me too.
This time of year is pretty dangerous for me
Ummm yup, this is pretty much amazing….I really really with I had some cacao butter!!
When I bought my cacao butter I thought it would last forever and I’ve already almost used it all up! So yummy!
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