I am a girl that is OBSESSED with coconut butter cups! My love for them started when I took my first bite from an Eating Evolved coconut butter cup. They are beyond delicious and are the perfect snack to keep me satiated throughout the day! They have pumpkin spice coconut butter cups, but this flavor not available at grocery stores and you can only get them on their website (bummer!). I know I can order them, but I’ve ordered their coconut butter cups before and they usually come half melted because I live in Texas and it tends to be hot here! Since I can’t enjoy their pumpkin spice coconut butter cups, I decided to make my own!
This recipe is really easy and comes together in no time. They’re full of pumpkin spice flavor, loaded with healthy fats, and only require a few simple ingredients to make. I made an unsweetened filling and a sweetened filling and they are both delicious! There is still a subtle sweetness in the unsweetened filling because the coconut butter has a natural sweetness to it. If you want to make them completely unsweetened, just leave out the maple syrup in the chocolate mixture and the coconut butter pumpkin spice mixture. I also tested out the filling with some Vital Proteins collage peptides and it worked out well, so you can totally add some collagen if you’d like! They’re perfect for having as a nutrient-dense little snack or dessert!
Paleo | Keto (without sweetener)
Makes 12 coconut butter cups
– Chocolate Portion:
- 3/4 cup coconut oil
- 1/3 cup cacao powder
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- small pinch of salt
– Pumpkin Spice Coconut Butter Filling:
- 1/4 cup coconut butter
- 1/4 cup pumpkin puree
- 4 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 2 tsp maple syrup (optional)
- 2 scoops collagen peptides (optional)
- Line a 12 cup muffin pan with cupcake liners.
- In a small bowl, combine the ingredients for the chocolate portion together and mix with a spoon or small whisk.
- Pour 1 tsp of the chocolate mixture into each tin and swirl around to coat the bottom of the liners.
- Place the pan in the freezer to solidify (about 3-5 minutes). You can also place them in the fridge and let them solidify in there.
- While the pan is in the freezer, grab a small bowl and mix together the pumpkin spice coconut butter filling with a spoon until well incorporated.
- Once the chocolate portion is solidified, make 12 mini balls with the filling (about a heaping half tablespoon), flatten into little circles with your hands, and place them in each tin.
- Divide the rest of the chocolate mixture between all 12 cups, about a heaping 1/2 tbsp.
- Place the pan in the freezer or fridge to solidify.
- Remove them from the liners, store in your favorite baggy or tupperware, and keep in the fridge for when you want a little nutrient-dense and satiating snack or treat!